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Menu IV

Menu

• Rose Apples en Surprise
• Mock Lobster à la Newburg in Timbale Cases
• Bacon Salad or Potato and Egg Salad
• Corn Meal Rolls
• Orange Mousse
• Sour Cream Drop Cookies
• South American Chocolate

Preliminary Preparations

• Cookies made
• Lettuce washed and put on ice
• Dry ingredients and shortening for rolls mixed
• Tins greased
• Filling mixed for rose apples and rose apples chilled
• Timbale cases made. May be reheated while cooking Newburg
• Dressing made, all but bacon fat
• South American chocolate prepared
• Mousse made and packed, 4 to 6 hours in advance
• Dry ingredients measured for Newburg
• Fish cooked and flaked
• Bacon cut in small pieces or
• Materials prepared for potato salad and dressing made

Market Order

• 1/2 pound bacon
• 2 pounds haddock
• 2 quarts milk
• 1/4 cup sour cream
• 1/2 cup sour milk
• 1 1/2 pints cream
• 10 eggs
• 1/2 pound butter
• 1 green, pepper
• 1 onion
• 2 lemons
• 1 head lettuce
• Parsley
• 2 oranges
• 8 rose apples (small can) or small tomatoes
• 8 anchovies (or 1 small bottle)
• 2 pimientos
• Brown sugar
• 2 ounces candied cherries
• 1 ounce pistachio nuts
• 2 ounces raisins
• 1 ounce nut meats
• 1/2 pound vanilla sweet chocolate
• 1/2 cup mayonnaise dressing
• 1 pint salad oil
• 1/2 ounce coffee
• 1/4 pound corn meal
• 1 teaspoon gelatin
• 2 pickles

If Potato and Egg Salad is selected omit bacon and add 1 pound potatoes, 2 roots celery or 1 small cabbage, 1/2 cup cream, sweet or sour

Print recipe/article only

Source

For Luncheon and Supper Guests (1923).

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