Page:The Boston cooking-school cook book (1910).djvu/688



Kornlet Soup Maryland Chicken     Baked Sweet Potatoes Creamed Cauliflower     Cranberry Sauce Dressed Lettuce     Polish Tartlets Café Noir

Vegetable Soup Veal Cutlets     Horseradish      Mashed Potatoes Cream of Lima Beans     Dressed Celery Cerealine Pudding

St. Germain Soup Beefsteak with Oyster Blanket     Stuffed Potatoes      Spinach Pineapple Pudding     Cream Sponge Cake Café Noir

White Soup Boiled Salmon     Egg Sauce      Boiled Potatoes      Green Peas Cucumbers Strawberries and cream     Cake

Tomato Soup without Stock Braised Beef     Horseradish Sauce      Scalloped Potatoes Squash Baked Indian Pudding     Café Noir

Bisque Soup Broiled Shad     Chartreuse Potatoes      Asparagus on Toast Cucumber and Lettuce Salad Prune Whip     Custard Sauce

Cream of Pea Soup Boiled Mutton     Caper Sauce      Mashed Potatoes Turkish Pilaf Graham Pudding     Fruit and Nuts