OYSTERS ON THE HALF-SHELL.
CREAM OF CELERY SOUP.
CLAMS NEWBURGH.
ROAST TURKEY BREAST IN SLICES.
CURRANT JELLY. SUCCOTASH IN CASES. POTATO.
CRANBERRY SHERBET.
SCALLOP SALAD. OLIVES.
BROWN BREAD AND BUTTER.
INDIVIDUAL MINCE PIES. CHEESE.
VANILLA ICE CREAM WITH HOT CHOCOLATE SAUCE.
COFFEE.
The salad is made by scalding a pint of scallops, draining them and
serving on lettuce with a sprinkling of chopped parsley and a French
dressing. The mince-pies may be omitted if they seem too heavy for
luncheon, but if you fancy this reminder of a real Thanksgiving meal,
have them made in small round tins about four inches across, and have
the pie-crust as delicate as possible. The hot sauce to serve with the
ice cream is made by boiling a pint of water with half a pint of sugar
until it hardens in water, and then adding two tablespoonfuls of grated
chocolate dissolved in three tablespoonfuls of boiling water, and
boiling again until it crisps in water; add vanilla and serve at once.
In the place of both the pie and this cream, you may have a sort of
combination of both, which might be called mince-pie ice cream, made by
adding chopped raisins, spice, and a dash of wine to a rich chocolate
ice cream; the slices look and taste like fruit cake, and served with
whipped cream are delicious.