Page:The Boston cooking-school cook book (1910).djvu/703

 Creamed Brussels Sprouts Dinner Rolls Pomona Frappé Ginger Cream

Swedish Rolls Cheese and Currant Salad Cup St. Jacques

Third Lesson

Tomato Bouillon with Oysters Moulded Salmon Cucumber Sauce Larded Grouse Bread Sauce Farina Cakes with Jelly Orange Mint Salad Flowering Ice Cream Sunshine Cake

Fourth Lesson

Cream of Scallop Soup Fillets of Chicken Halibut Horseradish Sauce Potato Nests Maryland Croquettes Wine Jelly Orange Delicious Coffee

Fifth Lesson

Puff Paste Oyster Patties Chicken and Mushroom Vol-au-Vent Cigarettes à la Prince Henry Zwieback Sorbet

Sixth Lesson

Consommé Harlequin Slices Baked Live Lobster Devilled Sauce Braised Ox Joints French Fried Onions French Rolls Salad Chiffonade Almond Tart

Seventh Lesson

Lobster Soup Bread Sticks Chicken à la Stanley Sweet Potatoes (Georgian style) Sweetbread Timbales Stuffed Tomato Salad Chocolate Soufflé Whipped Cream

Eighth Lesson

Oyster Cocktail Calf's Liver Stuffed and Larded Cauliflower à la Huntington Lettuce and Cucumber Salad Cheese Balls Frozen Pudding Angel Cake

Ninth Lesson

Tapioca Wine Soup Venison Steak with Chestnuts Hashed Brown Potatoes Grape Fruit and Pepper Salad Cheese Croquettes Orange Pekoe Ice Cream Creole Kisses

Tenth Lesson

Asparagus Soup Planked Haddock Stuffed Clams Lamb Chops à la Marseilles Hongroise Potatoes Creamed Mushrooms Café Parfait Salted Pecans