Page:The Boston cooking-school cook book (1910).djvu/702

 Fifth Lesson

Roast Chicken Potatoes Baked in Half Shells Creamed Cauliflower Cranberry Sauce Fish Croquettes Charlotte Russe Lady Fingers Café Noir

Sixth Lesson

White Soup Chicken Croquettes Creamed Peas Banana Fritters Lobster Salad Mayonnaise Dressing Croustades of Savory Oysters Macedoine Pudding Gossamer Gingerbread

Seventh Lesson

Bouillon Fried Smelts Sauce Tartare Luncheon Rolls Chicken Salad Milk Sherbet Walnut Cake Confectioners' Frosting Chocolate Whipped Cream

Eighth Lesson

Stuffed Leg of Lamb Currant Jelly Sauce Anna Potatoes Lima Beans Cheese Soufflé Raised Hominy Muffins Tomato Jelly Salad Coffee Soufflé Salted Almonds

Ninth Lesson

Clam Soup Larded Fillet of Beef Mushroom Sauce Potatoes en Surprise Devilled Tomatoes Twin Mountain Muffins Squash Pie Orange Sticks

Tenth Lesson

Fried Scallops Maryland Chicken Glazed Sweet Potatoes Rice Timbales Corn Fritters Fruit Salad Macaroon Ice Cream Sponge Cake

THIRD COURSE

Terms: $18.00

First Lesson

Cream of Mushroom Soup Fried Oysters Philadelphia Relish Beef Tenderloins Sauce Figaro

Second Lesson

Royal Soup Smelts à la Menière Crown of Lamb Currant Mint Sauce Brabant Potatoes