Page:The Boston cooking-school cook book (1910).djvu/683

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 Creamed Chicken
Celery Rolls
Grapes and Apples
      Tea


            Lamb Croquettes
Dressed Lettuce Baking-Powder Biscuit
        Gingerbread Cheese
                  Tea


Split Pea Soup Crisp Crackers
Egg Salad Entire Wheat Bread
              Oranges
               Cocoa


Cold Sliced Meat Cheese Fondue
         Bread and Butter
  Sliced Peaches Cookies
       Old Grist Mill Coffee


Broiled Ham Scalloped Potatoes
       Brown Bread and Butter
     Sliced Oranges Wafers


Scalloped Oysters Rolls
       Dressed Celery
  Polish Tartlets Tea


Salmi of Lamb Olives
    Bread and Butter
   Cake Chocolate


         Oyster Stew
Oyster Crackers or Dry Toast
           Pickles
Cream Whips Lady Fingers

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