The Boston Cooking School magazine of culinary science and domestic economics . ds Mayonnaise of Lettuce and Sliced Eggs Orange Sherbet Cubes of Gold Cake, White Frosting H. ( Color Scheme, Green ) Halves of Grapefruit with Creme de Menthe Cherries Fillets of Fresh Fish, Asparagus Tips Cucumber Salad sprinkled with Chopped Parsley Clover Leaf Biscuit Baked Chicken Breasts on Broiled Ham Broiled Mushrooms Madeira Sauce Endive, Green Pepper-and-Apple Salad Sultana Roll, Claret Sauce Salted Nuts, Candied Mint Leaves Coffee ; 111 (Without meat) (Color Scheme, Green) Cream of Spinach : Bread Stitck
The Boston Cooking School magazine of culinary science and domestic economics . ds Mayonnaise of Lettuce and Sliced Eggs Orange Sherbet Cubes of Gold Cake, White Frosting H. ( Color Scheme, Green ) Halves of Grapefruit with Creme de Menthe Cherries Fillets of Fresh Fish, Asparagus Tips Cucumber Salad sprinkled with Chopped Parsley Clover Leaf Biscuit Baked Chicken Breasts on Broiled Ham Broiled Mushrooms Madeira Sauce Endive, Green Pepper-and-Apple Salad Sultana Roll, Claret Sauce Salted Nuts, Candied Mint Leaves Coffee ; 111 (Without meat) (Color Scheme, Green) Cream of Spinach : Bread Stitcks Fish-and-Oystcr Croquettes, Sauce Tartare Potato Balls, Maitre dHotel Lettuce and Asparagus Mousselinc, French Dressing Lady Finger Rolls Pineapple Omelet, Pistachio Decoration Chocolate Mints (green centers) Coffee IV. (Color Scheme, Pink)Scallop CocktailAnchovy Butter SandwichesOlives Radishes Lamb Chops, Maintenon StyleLettuce and Asparagus Tips, French DressingMaraschino Cherry DecorationDinner Rolls •: Strawberry SherbetPecan Nut AlargueritesCocoa, Whipped Cream 618. Our Daily Bread, orPreparation in Detail of the Meals of One Day Family of Two Adults and Two Children WEDNESDAYBreakfast Ready-to-Eat Cereal, Thin Cream Oranges Calfs Liver and Bacon Potatoes Cooked in Milk Ryemeal Muffins Dry Toast (/oftet! (.ocoa Dinner Boiled Slioulder of Lamb, Caper Sauce Boiled Potatoes Creamed Cabbage au Gratia Prune Jelly, Custard Sauce Half (^ips of Coffee Supper Macaroni, with Tomato Sauce and Gnocchi Rye Bread and Butter Toasted Mufifins Stewed (dried )Peaches, Thin Cream Oatmeal Macaroons Tea FOR breakfast a ready-to-eat cerealis given and if the preparations forbreakfast are made the night before-hand, the final cooking of the mealshould not tax one. In serving leteach choose an orange or the cereal asthe combination of the two in the samemeal is not harmonious. Broil thel^acon over a dripping pan in the oven,while the oven is heating for the the muffins use the rec
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
