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Menu III

Menu

Preliminary Preparations

  • Pickled ripe cucumber rings prepared in the fall or purchased in bottles, or other sweet pickle or olives
  • Consommé ready to reheat
  • Sweetbreads cooked, cucumber sliced into ice water, and lettuce washed
  • Dry ingredients for cream muffins mixed
  • Apricots cooked in syrup and nut brittle made
  • Ginger puffs made and frosted
  • If tea is to be served iced, it may be prepared

Market Order

  • 1 pair sweetbreads
  • 1/2 pound bacon
  • 1/2 pint cream
  • 1 pint milk
  • 1/2 pound butter
  • 6 eggs
  • 1 head lettuce
  • 1 cucumber
  • 3 ounces nut meats
  • 1 quart can tomatoes
  • 1 pint chicken stock or
  • 2 chicken bouillon cubes
  • 1 can apricots
  • 1 loaf bread
  • pickles or olives
  • 1/2 cup pearl tapioca
  • 1/2 pint mayonnaise dressing
  • 1 cream cheese
  • 1/2 pound confectioners' sugar
  • 1 ounce tea
  • 2 lemons

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Source

For Luncheon and Supper Guests (1923).


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