Page:Mary Ronald - Luncheons.djvu/59

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LUNCHEONS
33

pouring cold water on them immediately after the hot water is poured off.

A scale and a half-pint tin cup are indispensable cooking utensils, as the success of many dishes depends on exact weight and measurements.

Except in a few cases, receipts given in "Century Cook Book" are not repeated here.

ORDER OF COURSES

First Course Fruits
Cocktails
Canapés
Oysters on the half shell
Clams on the half shell
First or Second Course Soup
First, Second, or Third Course Eggs
Fourth Course Shell-fish
Lobsters
Fish
Fifth or Seventh Course Entrées
Sixth Course Meats
Vegetables
Cereals used as vegetables
Chicken
Seventh Course Punches
Fruit
Cheese dishes
Entrées
Eighth Course Game
Salads
Cold service
Cheese
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