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Menu III

Menu

• Tomato Consommé with Pearls
• Cream Muffins
• Club Sandwich with Sweetbreads
• Pickled Ripe Cucumber Rings
• Apricots with Cream and Nut Brittle
• Ginger Puffs
• Spiced Tea

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

Print recipe/article only

Source

For Luncheon and Supper Guests (1923).

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