Page:The Boston cooking-school cook book (1910).djvu/684

This page needs to be proofread.


        Scalloped Turkey
     Brown Bread Sandwiches
Lettuce Salad Cheese Straws
              Tea


Turban of Fish Saratoga Potatoes
         Warmed over Muffins
    Nuts Crackers Cheese
                Tea


Cream of Tomato Soup Croûtons
      Omelet with Vegetables
         Bread and Butter
         Bananas Tea


       Salad à la Russe
    Graham Bread and Butter
Peach Sauce Scotch Wafers
             Tea


     Cold Sliced Tongue
     Macaroni and Cheese
Lettuce Salad Crackers
     Wafers Coffee


Salmon Croquettes Rolls
      Dressed Lettuce
   Strawberries and Cream
            Tea


Beef Stew with Dumplings
Sliced Oranges Cake
           Tea


Lobster Salad Rolls
      Raspberries and Cream Wafers
                Russian Tea

This article is issued from Wikisource. The text is available under Creative Commons Attribution-Share Alike 4.0 unless otherwise noted. Additional terms may apply for the media files.