GRAPE FRUIT.
CLAM BROTH WITH STRIPS OF TOAST.
PIGS IN BLANKETS.
VEAL CUTLETS, BREADED.
SWEET POTATO CROQUETTES. ASPARAGUS TIPS.
HOT ROLLS.
CREAM CHEESE SALAD. NUT SANDWICHES.
ICE CREAM IN FORMS. CAKES.
COFFEE. BONBONS.
The pigs in blankets are made by seasoning large oysters and folding
each one in a very thin strip of bacon, pinning it with a small
toothpick and browning in the frying-pan. The cutlets are to be cut in
strips the size and shape of croquettes, breaded and fried. The
asparagus served with this is, of course, canned. The salad is made by
adding a little olive oil or cream to cream cheese, colouring it green
with fruit colouring and moulding into balls the size of a hickory nut.
These are to be laid on lettuce and a spoonful of mayonnaise added. A
pretty change from the ordinary mayonnaise may be used with these green
balls: a tablespoonful of unsweetened, condensed milk is used in place
of the yolk of an egg; it is beaten, the oil and vinegar or lemon juice
and seasoning added exactly in the same order and proportion as is
usual; the result will be a stiff, foamy white mayonnaise. The
sandwiches to serve with this salad are made of chopped English walnuts
spread on bread and butter with just enough mayonnaise to moisten them.