Page:The Boston cooking-school cook book (1910).djvu/690

 Menu for Thanksgiving Dinner

Oyster Soup     Crisp Crackers Celery     Salted Almonds Roast Turkey     Cranberry Jelly Mashed Potatoes     Onions in Cream      Squash Chicken Pie Fruit Pudding     Sterling Sauce Mince, Apple, and Squash Pie Neapolitan Ice Cream     Fancy Cakes Fruit     Nuts and Raisins      Bonbons Crackers       Cheese      Café Noir

Menu for Christmas Dinner

Consommé     Bread Sticks Olives     Celery      Salted Pecans Roast Goose      Potato Stuffing      Apple Sauce Duchess Potatoes     Cream of Lima Beans Chicken Croquettes with Green Peas Dressed Lettuce with Cheese Straws English Plum Pudding     Brandy Sauce Frozen Pudding     Assorted Cake      Bonbons Crackers     Cheese      Café Noir

A Full Course Dinner

Little Neck Clams or Bluepoints, with brown-bread sandwiches. Sometimes canapés are used in place of either. For a gentleman's dinner, canapés accompanied with Sherry wine are frequently served before guests enter the dining-room.

Clear soup, with bread sticks, small rolls, or crisp crackers. Where two soups are served, one may be a cream soup. Cream soups are served with croûtons. Radishes, celery, or olives are passed after the soup. Salted almonds may be passed between any of the courses.