ICED PEACHES.
CREAM OF CORN SOUP.
FILETS OF FLOUNDER. SAUCE TARTARE.
CLAMS A LA NEWBURGH.
CHOPS. STUFFED TOMATOES. ICED TEA.
RED RASPBERRY SHERBET.
ALMOND ASPIC SALAD. BROWN BREAD AND BUTTER.
ICE CREAM IN MELONS.
The peaches are not to be frozen, but kept on the ice after they are
halved, peeled, and sprinkled with sugar, until they are thoroughly
chilled. They may have a small spoonful of whipped cream served with
them, if that combination is liked. The clams are prepared exactly as is
lobster, except that they must be kept for a little longer in the sauce
in order to just cook them through. They are to be served in ramekins.
The tomatoes are to have the inside removed without breaking the
skin, and this is mixed with bread crumbs and seasoning, returned to the
tomatoes, and baked.
The salad is made by filling small individual moulds with almonds and
bouillon jelly made of melted extract of beef, seasoning, and dissolved
gelatine; the nuts should be cut into strips and arranged in a pattern
with a little of the aspic before the moulds are filled. A stiff
mayonnaise is to be served with this.
The ice cream is particularly delicious, though it seems very odd to one
who is not familiar with it. A very rich cream is made with the yolks of
five eggs added to a quart of cream, and when done it is put in large
spoonfuls in halved, small, and spicy muskmelons. The two eaten together
are a decided improvement on either alone.
There is really no reason for having sherbet with such a menu as this,
for two cold dishes are already on the bill of fare, but if the day is
extremely warm, it may be thought best to have it, even if it is
acknowledged to be quite unnecessary.