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Menu VII

Menu

• Anchovy Canapé
• Shellfish à la Queen
• Stuffed Celery Sandwich
• Butterscotch Biscuits
• Orange and Grapefruit Salad
• Chocolate Float
• Cocoanut Cakes
• Orange Opera Fudge

Preliminary Preparations

• Salad dressing made
• Dry ingredients and shortening mixed for biscuits
• Butter and sugar mixed for spreading the biscuits
• Cocoanut cakes made
• Filling for sandwiches made
• Custard for frozen chocolate made
• Two eggs hard cooked
• Orange opera fudge made

Market Order

• 1/2 pint oysters
• 1/2 pint scallops
• 1 1/2 pound lobster, boiled
• 1 cream cheese
• 2 quarts milk
• 1 pint cream
• 3 eggs
• 1 pound butter
• 1 carrot
• 1 small onion
• 1 lemon
• 3 oranges
• 2 grapefruit
• 2 pressed figs
• 1 root celery
• 1 head lettuce
• 6 stuffed olives
• 1 can condensed milk
• 1/2 pound shredded cocoanut
• Anchovy paste
• 1 pimiento
• 1/2 pound brown sugar
• 1/4 pound chocolate
• 1 loaf bread
• 8 maraschino cherries
• 1 truffle or 2 ripe olives
• 1/2 tablespoon white corn syrup
• 3 ounces shelled almonds
• Vegetable or beef extract

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Source

For Luncheon and Supper Guests (1923).