GRAPE FRUIT WITH BRANDIED CHERRIES.
CREAM OF CHICKEN SOUP.
SMELTS WITH SAUCE TARTARE.
FRIED SWEETBREADS. MUSHROOM SAUCE.
CARROTS IN CASES. BERMUDA POTATOES.
CELERY AND CABBAGE SALAD IN PEPPERS.
ICE CREAM HATCHETS. CAKES.
COFFEE. BONBONS.
Cut the grape fruit in half and remove the seeds and core, loosen the
pulp around the sides and put in the cavity in the middle a couple of
preserved or brandied cherries, with a little of their juice. The soup
is a strong chicken stock to which cream has been added; a spoonful of
whipped cream is put on top of each cup as it is served, and hot
crackers are passed with it.
Put a little water-cress on the plate with the smelts as well as the
sauce.
Sweetbreads are especially good with both mushrooms and carrots, though
one does not often see the latter vegetable with them, but creamed, in
small paper or paste cases, they are by no means to be despised, above
all, if they are the new ones which have just come to market.
The salad is made by cutting off the tops of green peppers, removing the
seeds and filling them with shredded celery and cabbage with stiff
mayonnaise, and serving on lettuce; if the peppers are not to be had,
the salad may be put directly on the lettuce. The cheese straws are made
by sprinkling thin strips of pie-crust with red pepper and grated
cheese, twisting a little and browning in the oven.
The ice cream hatchets must come from the caterer; they are extremely
realistic with the initials Gr. W. on their handles, and add greatly to
the gaiety of the occasion; but if they are not to be had, the hostess
can serve in their place a plain cream in little cocked hats, or have
it sliced with a few preserved or brandied cherries on each slice. The
bonbons passed with the coffee may be one or more kinds of candied
cherries to be found in great variety at the confectioner's.