Page:The Boston cooking-school cook book (1910).djvu/687

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  Cold Sliced Corned Beef
     Corn à la Southern
Entire Wheat Bread and Butter
       Grapes and Pears


Dinner Menus

                 Cream of Celery Soup
Roast Beef Franconia Potatoes Yorkshire Pudding
    Macaroni with Cheese Tomato and Lettuce Salad
                    Chocolate Cream
                       Café Noir


           Tomato Soup
Baked Fish Hollandaise Sauce
  Shadow Potatoes Cole Slaw
           Fig Pudding
Crackers Cheese Café Noir


                        Potato Soup
Boiled Fowl Egg Sauce Boiled Rice Mashed Turnips
                Celery Vegetable Salad
                  Bread and Butter Pudding


                     Macaroni Soup
Fricassee of Lamb Riced Potatoes Stewed Tomatoes
               String Bean and Radish Salad
                     Fruit and Nuts


                         Duchess Soup
Fried Fillets of Halibut Shredded Potatoes Hot Slaw
                         Beefsteak Pie
                  Irish Moss Blanc-Mange with
                        Vanilla Wafers

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