After the soup, crabs--soft-shell crabs dipped in beaten egg and
crumbs and fried. Serve nothing but tartar sauce with them. Then have
a couple of cunning little spring chickens broiled. Have new potatoes
chopped and baked in cream served with the chickens, and have also new
green peas. Try boiling with them a small bunch of mint and a small
onion, both of which are to be removed before the peas are served. You
will find that the peas have acquired a delightful flavor from their
contact with the other vegetables. Of course salt and pepper and
butter are to be added as when they are cooked in the ordinary way.
For a salad have some hothouse tomatoes peeled and sliced; lay them on
a flat dish, and on each slice heap a little chopped lettuce mixed
with mayonnaise.
Let us borrow the dessert from dinner No. 2 to put the finishing touch
to this last dinner. I don't know a better one, but if you do there's
nothing to prevent your using it.
And, do your best, if you are to serve dinner No. 3 for four persons
you cannot make it cost over three dollars.
Are you satisfied, now, that I know how to make dinners grow?