CLAMS ON THE HALF-SHELL.
CREAM OF SPINACH SOUP. CROUTONS.
DEVILLED CRABS.
MUSHROOM PATTIES.
BRAISED TONGUE. POTATOES AU GRATIN.
FROZEN TOMATO SALAD. MAYONNAISE.
ICE CREAM IN WATER LILIES. CAKES.
CAFE FRAPPE OR ICED TEA.
The braised tongue is prepared as before, stewed with herbs and
seasoning in a baking-pan in the oven, but in this case it is served
hot, with a spoonful of its gravy, strained, on each slice.
There is no sherbet in this menu, as the frozen salad takes its place.
This is made by cutting fresh tomatoes into bits, mashing them,
seasoning and freezing them, stirring occasionally to make them smooth;
after they are stiff they must be scraped from the dasher, pressed down,
and allowed to stand for an hour. They are to be cut in round spoonfuls,
laid on a few lettuce leaves, and mayonnaise passed with them.
The ice cream may be either a white or a pistache cream, and the water
lilies should be treated as were the peonies, the heart of the flower
removed and a piece of waxed paper laid in the centre with the cream on
it.
This same idea of coolness may be also well carried out in a luncheon
in which ferns are made to play their part.