CLAMS ON THE HALF-SHELL.
CREAM OF CORN SOUP.
HALIBUT TIMBALES. LOBSTER SAUCE.
BROILED SQUABS ON TOAST. CURRANT JELLY.
CREAMED POTATOES.
STRAWBERRY SHERBET.
TOMATO AND NUT SALAD.
BROWN BREAD AND BUTTER.
ICE CREAM IN WHITE ROSE FORMS. CAKES.
CAFE FRAPPE, OR BLACK COFFEE.
The sherbet is made by pressing the juice from two quarts of berries,
adding a cup of water and the juice of half a lemon with sugar; this is
boiled for a few moments, strained, and frozen. The salad is made by
blanching English walnuts and adding them to mayonnaise, serving with
sliced tomatoes. The ice cream if in rose forms should be passed on a
large silver tray with asparagus fern among the ices. The frappe should
be in small glass cups, if it is served at all, but unless the weather
is very warm, have the coffee hot as usual.