CLAMS ON THE HALF-SHELL.
CREAM OF LIMA BEAN SOUP.
CREAMED SCALLOPS IN RAMEKINS.
CHICKEN IN GREEN PEPPERS.
BREADED CHOPS WITH TOMATO SAUCE.
POTATOES AU GRATIN. HOT ROLLS.
LOBSTER SALAD. Cheese Straws.
ICE CREAM WITH MAPLE SAUCE.
COFFEE.
The chicken in the peppers is to be ordinary minced white meat, with
sufficient white sauce to make it palatable; if it is too wet it will
not be good. It is put in raw peppers from which the ends have been cut,
and the seeds removed, and the whole thoroughly heated in the oven. The
potatoes are baked and served in their own shells after they have been
scooped out and seasoned, and cut in half, with grated cheese over them.
The ice cream is a rich French cream made with eggs, and the sauce is
hot maple syrup with English walnuts broken in pieces in it; it is one
of the most delicious of desserts, well worth being used in place of any
of the suggested creams at any luncheon during the year.