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Menu IV

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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

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Source

For Luncheon and Supper Guests (1923).


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