Page:The Boston cooking-school cook book (1910).djvu/701

 Yorkshire Pudding Franconia Potatoes Spinach Cheese Salad Frozen Chocolate Whipped Cream

Shredded Potatoes Tomato and Horseradish Salad Custard Soufflé Creamy Sauce Gingerbread

Ninth Lesson

Scotch Broth Broiled Scrod Potato Balls Egg Salad Boiled Dressing Graham Muffins Cheese Straws Lemon Tartlets Apple Puffs

Tenth Lesson

Chicken Fricassee Rice Croquettes Mashed Sweet Potatoes Baking-Powder Biscuit Apple Fritters Orange Ice Lily Cake White Mountain Cream

SECOND COURSE

Terms: $15.00

First Lesson

Sliced Oranges Cereal with Dates Scrambled Eggs (country style) Pan-Broiled Ham Creamed Codfish with Cheese Baked Potatoes Popovers Entire Wheat Griddle Cakes with Maple Syrup Boiled Coffee

Second Lesson

Oyster Soup Fricassee of Lamb French Fried Potatoes Corn à la Southern Parker House Rolls Potato Salad Apricot Shortcake Cold Cabinet Pudding

Third Lesson

St. Germain Soup Bread Sticks Baked Fish with Hollandaise Sauce Lattice Potatoes Cabbage and Celery Salad Cream Dressing Steamed Fig Pudding Yellow Sauce

Fourth Lesson

Mock Bisque Soup Broiled Porterhouse Steak with Bernaise Sauce Lyonnaise Potatoes Quaker Biscuit Oysters and Macaroni Vanilla Ice Cream Chocolate Sauce Rolled Wafers