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Menu I

Menu

• Fruit Cup
• Hot Ham Sandwich
• Currant or Grape Jelly
• Tomato Salad with Cheese Dressing
• Cocoa Ice Cream
• Fig Marguerites
• Tea with Candied Mint Leaves

Preliminary Preparations

• Fruit cup ready to chill
• Ham prepared for the sandwiches
• Tomatoes peeled and placed in ice box
• Salad dressing made
• Fig marguerites made
• Candied mint leaves prepared
• Ice cream ready to freeze
• Jelly made

Market Order

• 1 pound cooked ham
• 1 cream cheese (Roquefort flavor if desired)
• 1 quart milk
• 1 pint cream
• 1/2 pound butter
• 6 eggs
• 1/2 pound white grapes
• 3 or 4 oranges
• 2 lemons
• 1 pound (4 small) tomatoes
• 1 green pepper
• 1 head lettuce
• 1 bunch mint
• 1/2 can sliced pineapple
• 8 maraschino cherries
• 2 tablespoons mayonnaise dressing
• 1/2 pint raspberry or strawberry syrup
• 1/4 pound figs
• 2 ounces walnut meats
• 1 ounce tea
• 1/8 pound cocoa
• 1 loaf sandwich bread
• 1/2 pint grape or currant jelly or juice
• oil of spearmint
• 1 package small round crackers
• 1 ounce marshmallow cream
• 1 cup salad oil
• loaf sugar

Print recipe/article only

Source

For Luncheon and Supper Guests (1923).

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