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Menu II

Menu

Preliminary Preparations

  • Grapefruit prepared and put on ice
  • Cheese grated (or chopped) for sandwiches
  • Bacon cut same length as bread slices
  • Pickles may be made at any time
  • Tomato jelly and mayonnaise dressing made
  • Eggs, hard cooked
  • Celery (or endive) cut and put in cold water
  • Crab meat picked over and put on ice
  • Lettuce washed and put on ice in cheesecloth
  • Cake baked and one layer frosted
  • Cake filling made, except the whipped cream
  • Dry ingredients and shortening for biscuits combined

Market Order

  • 1/2 pound crab meat
  • 3/4 pound bacon
  • 3/4 pound cheese
  • 1/2 pint milk
  • 1 pint cream
  • 3/4 pound butter
  • 1 dozen eggs
  • 1/2 pint salad oil
  • 4 grapefruit
  • 1 head lettuce
  • 2 roots celery or 1/2 pound endive
  • 5 oranges
  • 2 lemons
  • 1 green pepper
  • 1 onion
  • 1/4 can (1/2 pint) tomatoes
  • 2 ounces (8) cream peppermints
  • 1/4 pound cluster raisins
  • 1 loaf bread
  • 1/4 pound candied cherries
  • 1 1/2 doz. small sweet cucumber pickles
  • 2 yards narrow ribbon
  • small fresh flowers or fresh mint leaves
  • 1/2 package gelatin
  • 1/4 pound finely ground coffee

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Source

For Luncheon and Supper Guests (1923).


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