edges serrated before slicing by drawing a silver fork lengthwise of
the cucumber. Sprinkle with salt and paprika, and on each slice put
a ring from a small sliced onion, or arrange instead the tiny German
pearl pickled onions between the slices of cucumber. Sprinkle a little
lemon juice over to serve. A variation is made by using chopped chives
only, or each ring of onion may be filled with them.
CREOLE SAVOURY
Toast one side of shaped pieces of bread, and butter the untoasted
side, and on it spread a layer of chopped tomato mixed with half as
much chopped green pepper and some salt. Put in the oven or under
the gas flame for five minutes, and upon removing arrange a cone of
finely chopped onion in the centre of each.
EGG SAVOURY
Use fresh bread slightly toasted or less soft bread without
toasting. Cut in squares, diamonds, or rounds, and sprinkle with
Worcestershire sauce, or any good sauce, then cover neatly with the
chopped whites of hard-boiled, well-salted eggs, on which arrange
a centre of the riced yolks. Put a round slice from a black pickled
walnut on each corner, dot with capers, and sprinkle with paprika.
HORSE-RADISH SAVOURY
Spread oblong pieces of bread thinly with mustard, cover with a layer
of chopped whites of hard-boiled eggs mixed with a little grated
horse-radish, arrange capers in strips crosswise of the bread, and
between these sprinkle the hard-boiled yolks of the eggs which have
been riced or pressed through a sieve. At the corners and in the
centre place thin slices of gherkins.
MUSTARD SAVOURY
Cut shaped pieces of bread and spread with made mustard. Cover
them with chopped hard-boiled eggs mixed with a little chopped
chives. Arrange capers in lines or any pattern on this. Season well.
NEUFCHÂTEL SAVOURY
Mix Neufchâtel cheese with 1/4 as much butter and rub to a cream,
and then squeeze through a tube onto salted, hot crackers, forming
star-like rosettes. Sprinkle with paprika, garnish with capers.
ONION SAVOURY
Use shaped pieces of bread and spread thinly with butter, then arrange
a quarter-inch layer of finely minced Spanish onion mixed with chopped
parsley and slightly dampened with tomato sauce; put in the centre of
each the ring of a slice of hard-boiled egg, with a slice of pickled
walnut fitted into it.
PICKLE SAVOURY
Spread any savoury sauce and then cream cheese on oblong pieces of
bread, and arrange on this thin slices of small sour pickles in a
neat row, lengthwise. Sprinkle with paprika.
STUFFED OLIVE SAVOURY
Arrange on squares of bread spread with tomato or any tart sauce
strips of riced yolk of hard-boiled egg; form squares by placing
them both ways of the bread, and in each put a ring of the white of
hard-boiled egg sliced, and fill the centre with a slice of pimola
or any other stuffed olive.
CAPER SAVOURY
Make same as the above using capers to fill the egg rings.
TOMATO MAYONNAISE SAVOURY
Chop tomatoes and mix with them a thick mayonnaise, either plain or
flavoured with herbs. Spread on shaped pieces of bread, and garnish
with thin rings sliced from green peppers.
TOMATO SAVOURY
Cut rounds of bread the size of the tomatoes to be used and toast
one side; then butter the other side and arrange on each a slice
of tomato, dredge with salt, pepper, and dry mustard, sprinkle with
mushroom catsup or walnut catsup, and set under the burners of a gas
stove for five minutes or until heated but not softened. Garnish with
watercress to serve.
LIPTAUER SAVOURY
Spread shaped pieces of bread with "Liptauer cheese" and garnish with
slices of pickle.
SWEET PIMENTO SAVOURY
Toast fresh bread slightly, cut into shapes and butter one side, and
on this arrange a trimmed piece of canned Spanish pimento sprinkled
with celery salt, and set under the gas flame of a gas stove for five
minutes to heat.
ROUNDS OF TOAST
To make rounds of bread or toast take an empty tin the size required
and press it firmly into a slice of bread, thus cutting the round
evenly and neatly.
Cutters for cutting vegetables into fancy shapes are convenient
for savouries.
One farmer said to me, "You cannot live on vegetable food,
for it furnishes nothing to make bones with;" and so he
religiously devotes a part of his day to supplying his
system with the raw material of bones, walking all the
while he talks, behind his oxen, who, with vegetable made
bones, jerk him and his lumbering plow along in spite of
obstacles.
I have found repeatedly of late years that I cannot fish
without falling a little in self-respect.
Henry David Thoreau.
SANDWICHES
The recipes given under Savouries can also be used in making
sandwiches, and originality can have full play here as in the making
of dainty and appetising savouries.
SAVOURY BUTTER SANDWICHES
Use unsalted or slightly salted butter, and with a silver knife press
into it any flavour desired,--onion juice, paprika, various sauces,
chopped peppers, or capers,--using 1 teaspoon of minced herbs, etc.,
to each tablespoon of butter. Spread in sandwiches.
PROVIDENCE HOUSE CLUB SANDWICHES
Cut fresh bread in medium thick slices, trim the four edges, and butter
it with butter somewhat softened by warmth. On one side of two slices
which belong next to each other put thinly sliced peeled tomatoes,
filling in bits to cover the bread neatly. Press 4 or 5 slices cut
from pickled walnuts into the juicy parts of the tomatoes, lay 6 or 7
capers also in, and use half a teaspoon of the tiny German pearl onion
pickles to each sandwich. Sprinkle with salt, pepper, and celery salt,
and spread with mayonnaise. Press the other piece of bread firmly on,
and wrap in waxed paper for picnics.
Vary with chopped chives, tarragon leaves, French dressing, etc.
APPLE SANDWICHES
Arrange thinly sliced, cored apples between layers of buttered bread
from which the crust has been cut. Sprinkle with salt and spread with
mayonnaise, into which a few chopped nuts have been mixed.
CREOLE SANDWICHES
Trim and butter squares of bread and fit to them thinly sliced
tomatoes, and spread with thin mustard; slice green peppers very thin,
and arrange sections of the rings here and there over the tomatoes. Use
a little minced chives or shallot, or onions, and season with salt
and pepper and lemon juice or some sauce.
BOMBAY SANDWICHES
Spread squares of bread with curry paste, and cover with chopped
tomato to which is added a little chopped onion and the same amount
of chopped sour apples. Season with salt.
PEANUT-BUTTER SANDWICHES
Spread small oblong pieces of bread, from which the crust is cut,
with peanut butter blended with cream, and press firmly together.
EGG SANDWICHES
Break 2 eggs into a frying pan containing a little melted butter and
let them spread, breaking the yolk with a spoon after they are in the
pan; let them fry until the edges begin to brown, then season with
salt and pepper, and sprinkle with chopped chives. Cut pieces out to
fit the bread slices to be used, and, after trimming and buttering
the bread, arrange them on one side of the sandwich. Use with no
other flavouring, or sprinkle with Worcestershire sauce, or spread
with mustard. Wrap in waxed paper for picnics.
NUT SANDWICHES
Mix chopped nuts in thick cream or mayonnaise, and spread between
slices of bread, either with or without a lettuce leaf. Sprinkle
with cayenne.
LETTUCE SANDWICHES
Spread oblong slices of trimmed bread with butter, lay a lettuce leaf
between, trimmed to size, and spread with plain or green mayonnaise.
PIMOLA SANDWICHES
Butter small squares of bread and arrange on them sliced pimolas or any
stuffed olives, sprinkle with lemon juice, or spread with mayonnaise.
PICKLE SANDWICHES
Slice large pickles and arrange them between buttered bread slices. If
German Dill pickles are used and German flavours liked sprinkle with
caraway seeds, and use rye bread.
CHEESE SANDWICHES
Cut American or Swiss cheese very thin, spread with mustard, and
place a piece, trimmed to the size of the bread used, between two
pieces of buttered white or rye bread.
GERMAN SANDWICHES
Use rye or "black" bread, with caraway seeds baked in it, spread the
two slices with unsalted butter, and on one arrange thin slices of
Swiss cheese; spread this with German or French mustard, and arrange
on it 2 or 3 slices of Dill pickles.
HONOLULU SANDWICHES
Pare and core 3 apples, stem and seed 2 sweet green peppers, and put
them through a vegetable mill. Mix them into 2 Neufchâtel cheeses,
and use as filling for brown or white bread sandwiches.
He prayeth well who loveth well
Both man and bird and beast;
He prayeth best who loveth best
All things both great and small;
For the dear God who loveth us,
He made and loveth all.
Coleridge.
PASTRY, PATTY CASES, Etc.
PIE-CRUST
Shortened pie-crust is made by using for one pie 2/3 of a cup of flour,
with 1/3 of a teaspoon of baking powder and 1/4 of a teaspoon of salt
in it. Sift this onto 1/2 a cup of cocoanut butter or 1/2 a cup of
butter, or these two in equal proportions, dampen with ice-water,
and roll out five or six times. Keep ice-cold until used.
EASY PUFF PASTE
Use a chopping bowl for mixing the paste, and into it put 4 cups of
flour (sifted), 1 tablespoon of sugar and 1 teaspoon of salt, adding
it a spoonful at a time. Use 2 cups of butter, chopping it into the
flour until it is as fine as possible. Beat 2 eggs for five minutes
and add to them the juice of one lemon and 1/2 cup of very cold water,
and stir this gradually into the paste. When mixed lift the paste
to a well-floured pastry board, roll it into a rectangular shape,
fold it over onto itself from the four sides, then roll again, and
repeat this process four times. Now fold into a thin piece of linen,
and place on a plate near the ice in the refrigerator, and let it stand
half an hour or more. Roll out again and use for patties, or pie-crust.
TIMBALE CASES
Make a batter of 3/4 of a cup of flour, 1/2 cup of milk in which 1
egg has been beaten, 1 teaspoon of sugar, 1 saltspoon of salt, and
at the very last add 1 tablespoon of olive oil. Dip the timbale iron
in the batter, then in hot vegetable fat, taking care it does not
touch the bottom of the pan. When a golden brown remove and place on
paper to drain, and proceed thus until a sufficient number has been
made. Fill with chestnuts, mushrooms, etc., in sauce, and reheat in
the oven after filling.
BATTER FOR FRITTERS
Make as for timbale cases and dip the vegetables or fruit to be fried
in it, and fry until golden brown in hot fat.
PASTRY FOR PATTY PANS OR CASES
Instead of frying-batter for timbale cases a paste can be made with 1
1/2 cups of flour, 1 egg-yolk, and 3 tablespoons of butter well-mixed
and dampened to the proper consistency by using perhaps 1/2 cup of
cold water. Roll out very thin, about 1/16 of an inch, and press into
the small pans or moulds after buttering them. Trim neatly, and press
a little cup of buttered tissue paper in each, fill this with rice to
protect the inside from too much heat and to keep flat on the bottom,
and bake in a rather slow oven. Do not turn out until cooled, and do
not fill until wanted.
Ordinary pastry may be used also to line moulds for patty cases,
timbales, etc.
POTATO CRUST
Boil good-sized potatoes with the skins on, peel while hot, and press
through a ricer or sieve, mix with an equal quantity of white flour
or whole wheat flour and a little salt, and dampen with cream. Press
together and roll out for top crust of vegetable pies.
ESSEX PASTRY
Mix equal parts of mashed potato and flour pastry, and use baked in
small squares as a garnish, or as a covering for deep vegetable pie.
DUMPLINGS
Sift 2 cups of flour, add to it 1 heaping teaspoon of baking powder
and 1/2 teaspoon of salt, and sift again. Stir into this 1 scant cup
of milk, or just enough to make a dough that can scarcely be handled
without sticking to the fingers. Drop in boiling vegetable stock or
into a stew and let boil rapidly ten minutes, taking great care not
to uncover the kettle until just as the dumplings are removed. Serve
at once in the stew or with brown sauce.
CROUTONS
Cut slices 1/4 of an inch thick of stale bread, and with a knife cut
across both ways to make tiny squares. Dry a few moments, then toss
in a little hot butter to brown and serve warm.
BREAD CRUMBS
A jar of bread crumbs should always be kept on hand. Use stale bread,
break it into bits, and brown it slightly in the oven. Then with a
roller, or in a mortar, crumble it and crush it to powdered crumbs. If
a jar of light crumbs and one of golden brown crumbs are kept ready,
they will be found most convenient.
A small unkindness is a great offence.
Hannah More.
A FEW HOT BREADS
BAKING POWDER BISCUITS
Take 2 tablespoons of butter and sift onto them lightly 2 cups of
flour in which 1 heaping teaspoon of baking powder is mixed, and
with freshly washed, cool hands mix the flour and butter thoroughly
together, then pour on slowly, stirring with a wooden spoon, 1 cup
of milk; with most flours this cup of milk or a very little less
will make the biscuit dough of the proper consistency, but if too
thin or too thick, judgment must be used, as the dough should be so
that with well-floured hands it can scarcely be handled, but can with
rapid motions be made into a roll which will keep its shape when put
on a well-floured bread board. It should then be rolled lightly with
a roller to the thickness of three quarters of an inch, and with a
biscuit cutter, the edge of which should be dipped in flour before
using, cut the rounds quickly out and place them at once in a shallow
buttered pan and set in the oven. They should be properly cooked in
eighteen or twenty minutes. The smallest sized baking powder tin is
exactly the right size for a biscuit cutter.
This same recipe makes dumplings, strawberry short-cake, and the top
of vegetable pies.
POP OVERS
Mix 1 saltspoon of salt with 1 cup of flour, and add slowly enough
from 1 cup of milk to just make a smooth paste; stir this well, then
add the remaining milk and the beaten yolk of 1 egg, and then the
white whisked to a stiff froth. Put the batter in buttered gem pans
or earthenware cups, and cook in the oven about twenty-five minutes,
or until browned and standing very high. Serve at once.
GRAHAM GEMS
Mix 2 cups of whole wheat flour, 1/2 teaspoon of salt, 1 tablespoon
of sugar, and stir onto this 1 cup of milk containing the beaten
yolks of 2 eggs, then add the beaten whites of the eggs, and put in
hot buttered gem pans. Bake about twenty-five minutes.
TENNESSEE CORN BREAD
Beat 2 eggs in a mixing bowl, add 1 heaping teaspoon of granulated
sugar, and 1 cup of milk; mix 1/2 cup of white flour, 1 cup of yellow
corn meal, and 3 teaspoons of baking powder, and sift these into the
milk, stirring constantly. The batter should be thin enough to spread
readily when poured into the inch-deep baking pan. Just before pouring
in the batter put 1 tablespoon of butter in the baking tin and when
it melts, stir the batter into it; this is the secret of crisp brown
bottom crust and was learned from an old negro cook. Bake twenty
minutes to half an hour or until tinged with brown.
SOUTHERN RICE MUFFINS
With 1 cup of boiled rice put 1 cup of milk, 1 tablespoon of butter,
the beaten yolks of 2 eggs, 1 1/2 cups of flour, 1 tablespoon
of sugar, 1/2 teaspoon of salt, and 1 heaping teaspoon of baking
powder. After mixing well add the well-beaten whites of the eggs,
pour into hot buttered gem pans, and bake in a quick oven from twenty
to twenty-five minutes.
RICE GRIDDLECAKES
Mix well together 2 eggs, 2 cups of milk, 1/2 teaspoon of salt, 1
tablespoon of sugar, 2 cups of flour, 2 teaspoons of baking powder,
and 1 1/2 cups of boiled rice. Bake on a hot buttered griddle,
browning both sides.
CORN CAKES
In 1 1/2 cups of sour milk put 1 teaspoon of soda, 1 beaten egg,
1 tablespoon of sugar, 1 teaspoon of salt, 1 scant 1/2 cup of white
flour, and thicken with enough yellow corn meal to make a thin
batter. Fry a golden brown on a hot buttered griddle.
WHEAT CAKES
Beat 2 eggs lightly and pour over them 2 cups of milk; mix 2 teaspoons
of baking powder with 2 cups of flour and 1/2 teaspoon of salt,
and sift lightly into the milk, stirring constantly. Cook in small
pancakes on a hot buttered griddle.
GINGERBREAD
Beat the yolks of 2 eggs lightly, melt 1/2 cup of butter and add to
the eggs, then stir in 1/2 cup of milk, 1 teaspoon of soda, and 1
1/2 cups of dark molasses. Then add slowly 3 cups of sifted flour and
1 tablespoon of ginger, and after beating the whites of the eggs to
a stiff froth stir them in with a fork. Bake in an inch-deep baking
pan in a slow oven for three quarters of an hour.
SUNDAY MORNING WAFFLES
Beat 2 eggs thoroughly, and add to them 2 cups of milk and 1 saltspoon
of salt, and sift into the milk 2 cups of flour containing 2 heaping
teaspoons of baking powder, stirring constantly. Some flour thickens
more than others, and if more must be added sift it before stirring
in. The secret of the excellence of waffles is not getting the batter
too thick; it must spread readily when put upon the iron but not
run. Melt 1 tablespoon of butter and put it in the batter at the
last moment. Butter the hot waffle iron, using a bristle brush an
inch or so wide for the purpose, over half-fill the iron with batter
(using a large spoon), let one side brown, and then turn, to brown
the other. Divide into the four parts indicated by the iron and serve
with maple syrup.
God made all the creatures
And gave them our love and our fear,
To give sign that we and they
Are His children,--one family here.
Robert Browning.
PLUM PUDDING AND MINCE PIE
PLUM PUDDING
Blanch 1 cup of almonds and 1/2 cup of Brazil nuts, and put them
through a fine grinder; add to them 1 cup of blanched chopped walnuts,
and mix with these 2 cups of very fine bread crumbs, 1/2 cup of butter,
1/2 cup of brown sugar, the grated rind of 3 lemons (washed well before
grating), 2 cups of seedless raisins, 2 cups of currants, 2 cups of
light Sultana raisins, 1 cup of mixed candied peel finely shredded,
and when well blended stir into this six slightly beaten eggs and 1
teaspoon of salt. Put in a pudding basin and steam or boil for eight
hours; boil several hours to reheat the day it is to be used. Serve
with brandy sauce and nun's butter.
PLUM PUDDING SAUCE
Beat 1 egg until very light, stir into it 1 cup of sugar, and when
blended add 3 tablespoons of boiling water and cook over boiling
water for five minutes, adding 1 wineglass of brandy during the last
two minutes' cooking.
NUN'S BUTTER
Beat 1/2 cup of butter until creamy, and add slowly to it 1 cup of
powdered (or granulated) sugar. Add 1 tablespoon of vanilla, lemon,
or brandy, and a sprinkling of grated nutmeg.
MINCE PIE
Bake 3 large apples, and press them through a sieve to remove skins
and cores; grate the rinds from 3 lemons, and add this and the juice
of the lemons to the apple pulp; wash, pick over, and bruise in a
mortar 1 cup of currants; stone 2 cups of raisins, and cut them
in slices. Mix these all well together, chop into them 1 cup of
butter (or cocoanut butter), a little salt, 4 cups of brown sugar,
1 tablespoon of candied lemon peel, 1 tablespoon of candied citron,
and 1 tablespoon of candied orange peel, all well minced, and after
stirring well, add 2 tablespoons of orange marmalade and 1/2 cup of
good brandy. Put in sealed glass jars, cover with wax or brandied
paper before the jar is closed, and use for pies in two weeks.
"Wilt thou draw near the Nature of the gods? Draw near them
in being merciful. Sweet mercy is nobility's true badge."
Shakspere.
MENUS
Menus in a cook-book are perhaps not always worth the space devoted to
them, but as the beginner in Vegetarianism often finds the arranging
of a menu in such a way that it does not depart too far from the
accustomed manner of serving food the most difficult part of the
task she has set herself, a few menus are here given, more with an
idea of showing what dishes are most suitable as Entremets, Piecès
de Resistance, and Entrées, than with the thought that they will be
followed absolutely, for they can of course be changed in many ways,
and very much simplified for ordinary use, and amplified for formal
occasions.
THANKSGIVING DINNER
FRESH MUSHROOM COCKTAIL
PIMOLAS CELERY
...
CREAM OF ARTICHOKES
CRACKERS RADISHES
...
ASPARAGUS IN DUTCH BUTTER
...
MICHAELMAS LOAF
MASHED POTATOES ROAST SWEET POTATOES
CRANBERRY SAUCE BAKED CELERY
...
TOMATO SALAD WITH MAYONNAISE
...
FROZEN CRANBERRY PUNCH
MINCE PIE PUMPKIN PIE
NUTS AND RAISINS FRUIT
COFFEE
CHRISTMAS DINNER
PIMENTO COCKTAIL
OLIVES
...
MUSHROOM STEW
CRACKERS CELERY
...
FRIED EGG-PLANT WITH SAUCE TARTARE
...
CHRISTMAS LOAF
POTATOES SOUFFLÉ GLAZED ONIONS
CHILLED APPLE SAUCE
...
CRÊME DE MENTHE PUNCH
...
WALDORF SALAD
...
PLUM PUDDING
BRANDT SAUCE HARD SAUCE
...
NUTS RAISINS FRUIT
COFFEE
EASTER DINNER
CREAM OF GREEN PEA IN CUPS
...
FRESH MUSHROOM PATTIES
...
ROAST NUT AND BARLEY LOAF
CREAMED NEW POTATOES MINT SAUCE
NEW PEAS PAYSANNE
...
FRUIT SHERBET
...
DESSERT
A DOZEN DINNERS
BLACK BEAN SOUP OLIVES
...
JERUSALEM ARTICHOKES IN BUTTER
STUFFED TOMATOES
GERMAN SPINACH
DELMONICO POTATOES
...
LETTUCE SALAD
...
DESSERT
----====||||====----
BEET SAVOURY
...
TOMATO-OKRA SOUP
SMALL CRACKERS CELERY
...
GLORIFIED CARROTS
...
ASPARAGUS TIPS IN BUTTER
POTATO CASES PEAS
...
DESSERT
----====||||====----
CREAM OF CARROTS
GREEN PEAS IN PATTY CASES
...
BRUSSELS SPROUTS WITH CHESTNUTS
TURNIPS WITH POTATO
CREAMED ONIONS
...
NARRAGANSETT SALAD
...
DESSERT
----====||||====----
CALCUTTA BISQUE
...
TOMATOES CASINO
...
STEAMED NUT LOAF WITH CAPER SAUCE
LEEKS IN BUTTER ROAST POTATOES
...
CELERY SALAD
...
DESSERT
----====||||====----
HEILBRONN SOUP
...
BUTTON MUSHROOMS IN TIMBALE CASES
...
CELERY IN CASSEROLE
POTATO CROQUETTES SPINACH SOUFFLÉ
...
PIMENTO SALAD
...
DESSERT
----====||||====----
CLEAR CONSOMMÉ CROUTONS
...
GLOBE ARTICHOKE WITH SAUCE HOLLANDAISE
...
STUFFED PEPPERS POTATO STRAWS
GRILLED TOMATOES
...
WATERCRESS SALAD
...
DESSERT
----====||||====----
CREAM OF GREEN PEA
...
FRESH ASPARAGUS ON TOAST
...
STUFFED CUCUMBERS.
NEW POTATOES, CREAMED DEVILLED TOMATOES
...
MUSHROOMS IN CASES
...
DESSERT
----====||||====----
MULLIGATAWNY SOUP
...
LADIES CABBAGE IN RAMEKINS
...
CHESTNUT PURÉE
MOCK NEW POTATOES CREAMED BEETS
...
FETTICUS SALAD
...
DESSERT
----====||||====----
JULIENNE SOUP
...
CREAMED SALSIFY PATTIES
...
MUSHROOMS IN CASSEROLE
MASHED POTATOES GREEN STRING BEANS
...
BANANA FRITTERS
...
DESSERT
----====||||====----
CREAM OF CELERY
OLIVES RADISHES
...
CHESTNUTS IN CASES
...
BRUSSELS SPROUTS CREAMED
ROAST POTATOES FRENCH BEANS
CREOLE CROQUETTES
...
CELERY SALAD
...
DESSERT
----====||||====----
COCKIE-LEEKIE SOUP
...
FRIED ARTICHOKES TARTARE
...
ITALIAN CAULIFLOWER RICED POTATOES
NUT CROQUETTES
...
RUSSIAN CUCUMBER SALAD
...
DESSERT
----====||||====----
PURÉE MONGOLE
OLIVES
...
ESCALLOPED POTATOES VEGETABLE CASSEROLE
...
CELERY PATTIES
...
ROMAINE SALAD
...
DESSERT
A DOZEN LUNCHEONS
CREAM OF CORN IN CUPS
...
EGG TIMBALES WITH TOMATO SAUCE
...
ARTICHOKES VINAIGRETTE
...
DESSERT
----====||||====----
BUTTON MUSHROOM COCKTAILS IN PEPPER CASES
...
BAKED CELERY
PEAS IN CASES POTATO NUT CROQUETTES
...
ITALIAN SALAD
...
DESSERT
----====||||====----
CREAM OF SPINACH
...
FRIED EGG-PLANT WITH TOMATO SAUCE
...
SPINACH WITH CHEESE, IN PATTY CASES
POTATOES AU GRATIN
...
GRAPE-FRUIT SALAD
...
DESSERT
----====||||====----
BROWN BREAD SAVOURY
...
CLEAR CONSOMMÉ IN CUPS
...
EGGS CARMELITE
FRIED POTATOES SOUFFLÉ
CAULIFLOWER FRITTERS
...
LETTUCE-PIMENTO SALAD WITH CHEESE BALLS
...
DESSERT
----====||||====----
TOMATO-CORN CREAM
...
FILLED MUSHROOMS
STUFFED PEPPERS
CREAMED TOMATOES
POTATOES AND CHEESE
...
CHERRY SALAD
...
DESSERT
----====||||====----
TOMATO-MAYONNAISE SAVOURY
...
CREAM OF RICE
...
BOILED BANANAS WITH TOMATO SAUCE
MUSHROOM LOAF
PHILADELPHIA SALAD
...
DESSERT
----====||||====----
CREAMED PIMENTOS
...
SALSIFY IN COQUILLES
...
MUSHROOMS SUR CLOCHE
...
PINEAPPLE AND CELERY SALAD
...
DESSERT
----====||||====----
CANTON STEW
...
NUT CROQUETTES WITH SAUCE
...
RICE CZARINA POTATOES IN CRADLES
...
PINK-EGG SALAD
...
DESSERT
----====||||====----
PIMENTO COCKTAIL
...
CORN IN TOMATO CASES
...
MACARONI BIANCA
...
SPECIAL MIXED SALAD
...
DESSERT
----====||||====----
CAPER SAVOURY
...
CREAM OF ARTICHOKE
...
CHOP SUEY
ITALIAN CROQUETTES
...
POLISH SALAD
...
DESSERT
----====||||====----
FRESH MUSHROOM COCKTAIL
...