Page:The Boston cooking-school cook book (1910).djvu/688

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              Kornlet Soup
Maryland Chicken Baked Sweet Potatoes
Creamed Cauliflower Cranberry Sauce
  Dressed Lettuce Polish Tartlets
               Café Noir


                 Vegetable Soup
Veal Cutlets Horseradish Mashed Potatoes
    Cream of Lima Beans Dressed Celery
               Cerealine Pudding


                      St. Germain Soup
Beefsteak with Oyster Blanket Stuffed Potatoes Spinach
          Pineapple Pudding Cream Sponge Cake
                         Café Noir


                           White Soup
Boiled Salmon Egg Sauce Boiled Potatoes Green Peas
                           Cucumbers
               Strawberries and cream Cake


               Tomato Soup without Stock
Braised Beef Horseradish Sauce Scalloped Potatoes
                         Squash
          Baked Indian Pudding Café Noir


                        Bisque Soup
Broiled Shad Chartreuse Potatoes Asparagus on Toast
                 Cucumber and Lettuce Salad
                Prune Whip Custard Sauce


                Cream of Pea Soup
Boiled Mutton Caper Sauce Mashed Potatoes
                   Turkish Pilaf
          Graham Pudding Fruit and Nuts

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