Chop figs fine and rub to a smooth paste; add a dash of orange juice
and spread on lady fingers; press two fingers together and garnish with
a spray of smilax.
_DATE AND FIG SANDWICH_
To two cups of dates with stones removed, add one cup of washed figs,
also one cup of seeded raisins; chop very fine and add enough water to
make a paste to spread easily. Let this boil one minute, and when cool
spread between thin slices of buttered white bread, cover with another
slice and garnish top with a sugared date.
_DATE AND NUT SANDWICH_
Between slices of brown bread lightly buttered and cut thin, place this
filling; dates stoned and chopped fine, walnut meats chopped fine,
moistened with a little sherry wine. Garnish with a spray of smilax.
_DATE AND ORANGE SANDWICH_
Remove the pulp and inner skin from six oranges, cut into small pieces,
add one pound of chopped dates and a half-cup of walnut meats chopped
fine; add half-cup of powdered sugar, moisten with a little sherry or
port wine, and place the mixture between slices of lightly buttered
white bread.
_RAISIN SANDWICH_
Cut large raisins in halves with a sharp knife; take out the seeds, dip
in brandy or sherry; do not let them remain a moment in the liquor; cut
white bread in rounds, spread with butter, and put a layer of raisins
between the two rounds of bread. Garnish top with a raisin and serve
with lemonade.
_FRUIT JELLY SANDWICH_
Soak one box of gelatine in one cup of cold water, and dissolve it
in one cup of boiling water. Add one cup of sugar, one-half cup of
lemon juice, one cup of orange juice, and half a cup of mashed red
raspberries. When cool spread on squares of sponge cake, or thinly cut
and lightly buttered white bread. Cover with another slice.
_JELLY AND NUT SANDWICH_
Chop English walnuts fine and stir into whipped cream; spread currant
jelly on thin slices of lightly buttered white bread; on top of that
spread the walnuts and cream, cover that with currant jelly, and lastly
cover with another slice of bread. Serve as soon as made.
_CURRANT JELLY SANDWICH_
Cut fresh bread in as thin slices as possible. Butter them evenly,
spread with currant jelly and sprinkle with fresh grated cocoanut; roll
each slice separately and tie the roll with baby ribbon. Make when
ready to serve.
_CURRANT JELLY AND ENGLISH WALNUT SANDWICH_
Spread thin slices of lightly buttered white bread with currant jelly
and sprinkle with finely chopped English walnut meats. Cover with
another slice and cut in oblong shape.
_TOMATO JELLY SANDWICH_
One cupful of boiled and strained tomatoes, seasoned with salt, pepper,
paprika and a little tabasco sauce. Dissolve quarter box of gelatine in
one-half cup of water, add to the tomatoes, and mix thoroughly. Cool in
forms that will slice in shape of sandwiches to be used. Place between
thin slices of lightly buttered white bread.
_QUINCE JELLY AND NUT SANDWICH_
Mix a cupful of quince jelly with half a cupful of finely chopped
hickory or pecan nuts and spread on thin slices of lightly buttered
white bread. Cover with another slice and cut in squares.
_QUINCE JELLY SANDWICH_
Spread thin slices of lightly buttered white bread with quince jelly.
Put slices together, cut in squares, and garnish with a spray of
maidenhair fern.
_GOOSEBERRY JAM SANDWICH_
Spread thinly cut slices of lightly buttered white bread with
gooseberry jam; place slices together and cut in slender strips.
Garnish with a spray of smilax. Serve as soon as made.
_CLARET JELLY SANDWICH_
Soak one box of gelatine in one cup of cold water, then dissolve in
one cup of boiling water, add one cup of sugar and strain. When cold,
add the juice of half a lemon, and one cup of claret and set in a cool
place. When ready for use, cover thin slices of lightly buttered white
bread with the jelly, cover with another slice of buttered bread and
cut in strips.
_MARBLED BREAD SANDWICH_
Make an equal number of white and brown bread sandwiches, lightly
spread with butter and currant jelly, press sandwiches together in
alternating colors, cut in thin strips. Serve on lace paper doily.
_BANANA SANDWICH_
Place peeled bananas, sliced across, between thin slices of buttered
brown bread from which the crusts have been trimmed. Place in the
oven and leave until bread is toasted and you will have delicious and
nourishing hot sandwiches. Very good for invalids.
_MARRON SANDWICH_
Cut the bread in rounds with a biscuit cutter; put a _marron glace_
in the centre and around it whipped cream that has been sweetened and
flavored. Nice for afternoon luncheon.
_HONEY SANDWICH_
Spread thinly cut slices of lightly buttered white bread with honey;
put slices together and garnish with a pansy. Serve as soon as made.
_HONEY AND BANANA SANDWICH_
Mixed strained honey with mashed ripe bananas; place between thinly cut
slices of buttered white bread.
_FRENCH TEA SANDWICH_
On thinly cut slices of lightly buttered white bread cut round, spread
cream cheese and currant jelly. Cover with another slice and sprinkle
top of sandwich with crumbs of pistache.
_DAINTY PEANUT SANDWICH_
One cup of sugar and enough water to cover; boil until it threads from
spoon; stir this into the white of an egg beaten stiff. Add one cup of
peanuts ground fine; spread the paste on salted wafers; let stand a
while before serving.
_VERANDA SANDWICH_
Chop crystallized ginger fine, moisten with a dash of orange juice;
place between thin slices of lightly buttered white bread; cut in fancy
shapes and garnish each with a spray of smilax.
_PUFF PASTE SANDWICH_
Roll puff paste very thin; cut round with a biscuit cutter; bake to a
delicate brown. Add chopped almonds to apple or peach marmalade and
place the mixture between two rounds of pastry.
_DREAM SANDWICH_
Cold chopped boiled sweetened prunes, mix with English walnuts chopped
fine, moisten with a little of the prune syrup, and place between thin
slices of lightly buttered white bread. Garnish with a spray of smilax.
_CHOCOLATE SANDWICH_
Melt a teaspoonful of butter in a saucepan, stir into it all the
unsweetened chocolate (bitter) it will take up. Grate the chocolate
directly into the butter. Stir until butter and chocolate are
thoroughly mixed. Take from the fire and let it get cold before
spreading on thin slices of graham bread, lightly buttered. Cover with
another slice and cut in strips.
_CHOCOLATE AND NUT SANDWICH_
Take two tablespoonfuls of sweetened chocolate, mix with a little water
and heat to a thick paste; chop fine a half-pint of English walnuts or
hickory nuts, stir the chocolate paste when cooling, add the nuts, and
spread thinly on narrow wafers. Let harden, then press the two wafers
together.
_MAPLE CREAM SANDWICH_
One-half pound of maple sugar, one-half pound of brown sugar, one-half
cup of water, and one-half teaspoonful of cream of tartar; boil these
together until they form a soft ball when dipped into cold water. When
nearly cold, beat with a fork until thick and creamy; spread on an
equal number of thin round slices of buttered white and entire wheat
bread, and place together in pairs, one of each kind of bread.
_MAPLE SUGAR SANDWICH_
On thin slices of lightly buttered white bread spread maple sugar,
put slices together and cut with a maple leaf cutter. Serve with hot
coffee.
_LOG CABIN SANDWICH_
Boil one cupful of maple syrup, one-half cupful chopped dates, one-half
cupful chopped almonds, one-half cupful pineapple together, let cook
for five minutes, take from fire, and add teaspoonful of lemon juice.
Cut the bread in long thin strips and remove the crust. Spread with
the mixture. Put slices together and wrap in oiled paper; let stand a
few hours, when the paper can be removed and they will keep the shape
desired.
_GINGER SANDWICH_
On thin slices of lightly buttered graham bread, sprinkle finely
chopped Canton ginger; press slices together.
_GINGER AND ORANGE SANDWICH_
Soften Neufchatel cheese with a little cream; spread on thin slices
of white bread and cover with finely minced candied orange peel and
preserved ginger; cover with another slice of bread and garnish with a
spray of maidenhair fern.
_CHESTNUT AND PRUNE SANDWICH_
Boil chestnuts twenty minutes; peel and chop fine, add an equal amount
of cooked prunes chopped; moisten with a little cream and place between
thin slices of lightly buttered whole wheat bread. Garnish top with a
maraschino cherry.
_HALLOWEEN SANDWICH_
One cup of celery, one orange cut fine, one-half cup of raisins
seeded and halved; add one-half cup of grated apple to one-half cup
of mayonnaise and mix with this; place between thin slices of lightly
buttered white or whole wheat bread. Garnish with a spray of smilax.
_INDIA SANDWICH_
One cup each preserved ginger and candied orange peel chopped fine;
mix with one-half cup of thick cream and spread, on white bread thinly
buttered. Garnish with stick of candied orange peel.
_WHIPPED CREAM SANDWICH_
One cup of thick cream, one tablespoonful of powdered sugar. Beat until
solid, then add three drops of vanilla, let it become chilled, then
spread on lady fingers, press together and serve as soon as made.
_SCHOOL SANDWICH_
On thin slices of lightly buttered white bread, spread brown sugar;
cover with another slice of bread and wrap in wax paper.
_COCOANUT SANDWICH_
One and one-half cup of grated cocoanut, one-half cup of English
walnuts chopped fine, one tablespoonful of rose water, three
tablespoonfuls of sugar; mix well, moisten with three tablespoonfuls
of thick cream. Spread mixture on thin slices of buttered white bread,
cover with another slice and cut in strips.
_COCOANUT SANDWICH NO. 2_
Roll out one-half pound of puff paste until one-fourth of an inch
thick, then place it in a baking tin and bake in a hot oven until a
golden brown; when done, let it get cold; whip one-half pint of cream
to a stiff dry froth, add to it three tablespoonfuls each of powdered
white sugar and desiccated cocoanut. Cut the pastry into strips three
inches long by one inch wide; spread some of the cocoanut cream on
each piece, put two pieces together and sprinkle powdered white sugar
thickly over them.
_NUT AND FRUIT SANDWICH_
Mash half-pound of pitted prunes, mix them with a half-pound of
seedless raisins, half-pound of stoned dates, and the same quantity of
washed figs, quarter of a pound of blanched almonds, a quarter of a
pound of peeled Brazil nuts, and one pound of pecans. Put through the
meat chopper, add the juice of two oranges and knead the mixture with
your hands; pack it down into baking powder boxes or into any round tin
and stand it aside in a cold place; when wanted for use, remove from
the tins, cut thin, and place slices between lightly buttered white
bread cut round. Garnish top with a maraschino cherry.
_FUDGE SANDWICH_
Melt on tin in oven, fudge or fresh chocolate creams until soft enough
to be spread; spread wafer crackers with this filling, tie each two
with white baby ribbon. Serve with lemonade.
_VIOLET SANDWICH_
Cover the butter with violets over night; slice white bread thin and
spread with the butter; put slices together and cover with the petals
of the violets.
_ROSE-LEAF SANDWICH_
Flavor fresh unsalted butter with rose by packing in closed jar with
a layer of rose leaves and leaving several hours. Any fragrant rose
will answer. Cut white bread into dainty strips or circles, spread with
the perfumed butter, put one or two rose leaves between the slices,
allowing the edges to show.
_CLOVER SANDWICH_
Trim the crust from a loaf of bread and place bread in a stone jar
with clover blossoms; wrap the butter in cheese-cloth and also place
in the jar; leave over night. Cut the bread thin and spread with the
clover-scented butter; put two slices together and garnish with a
clover blossom.
_NASTURTIUM SANDWICH_
Cover the bread and butter with nasturtium flowers over night; cut
white bread thin and spread lightly with the butter. Put two nasturtium
flowers between the slices.
_CHINESE NUT SANDWICH_
Stone two cups of Chinese nuts, moisten with three tablespoonfuls of
thick cream, sweetened with a little honey; spread on slices of lightly
buttered white bread. Cover with another slice and cut in squares.
_CREAM SANDWICH_
Cream four ounces of butter, add gradually four ounces of brown sugar,
four ounces of fine flour, four eggs one by one, a squeeze of lemon
juice or a tablespoonful of rose water, and lastly a teaspoonful of
baking powder. When thoroughly mixed, bake in shallow tins. Whip up
till perfectly thick a quarter of a pint of cream, spread this on
half the strips and cover with the other sandwich-fashion. Ice these
sandwiches over with chocolate icing.
MISCELLANEOUS
_BOSTON BAKED BEAN SANDWICH_
Press cold baked beans through a colander, add two stalks of celery
chopped fine, a teaspoonful of horse-radish, and a little tomato
catsup; mix and spread on buttered slices of Boston brown bread, cover
with another slice, and garnish with a radish and a pickle.
_NEW ENGLAND SANDWICH_
Mash beans that have been cooked well, add a dash of catsup, lay on
a crisp lettuce leaf between lightly buttered white or brown bread.
Garnish with a pickle.
_MEXICAN SANDWICH_
Put large square salted crackers into the oven to heat. When warm, put
on each cracker a large tablespoonful of baked beans that has been
mixed with a little catsup heated with butter and highly seasoned.
_POTATO SANDWICH_
Run three good sized boiled potatoes through the potato ricer, season
with salt and pepper, add the yolks of four hard-boiled eggs that have
been rubbed to a paste, and one tablespoonful of melted butter. Mix
thoroughly and place between thin slices of lightly buttered brown
bread. Garnish with a pickle.
_POTATO AND HAM SANDWICH_
Into a pint of well seasoned mashed potatoes, stir two eggs without
beating; spread two tablespoonfuls of this potato out smoothly, and lay
on it a slice of neatly trimmed boiled ham. Cover this with the potato,
pinch the edges together. Fry in butter until a delicate brown.
_RICE SANDWICH_
Creole rice may be shaped to a circle, in which make a cavity; leave
this to stand in a cool place until firm; when so, cut in half,
horizontally. Spread peach preserves neatly on lower ring, mask
well with syrup. Put on the upper ring and mask well with the syrup.
Put in a cool place until ready to serve; cut V-shape and serve with
unflavored cream.
_POPCORN SANDWICH_
Pass two cupfuls of freshly popped corn through the meat chopper, place
this in the chopping bowl, add a dash of salt and cayenne pepper, five
boned sardines, a dash of Worcestershire, and enough tomato catsup to
form a paste. Spread this on circles of hot buttered toast. Sprinkle
with Parmesan cheese and crisp in hot oven. Serve as soon as made.
_DYSPEPTIC SANDWICH_
Spread thin slices of gluten bread with peanut butter, mixed with crisp
brown bread crumbs, put the two slices together, and cut in strips.
_MOSAIC SANDWICH_
Cut two slices each of white and dark graham bread; cream one-quarter
cup of butter until white. Spread a slice of white bread with the
creamed butter, then place a slice of graham bread on it; then spread
graham bread with creamed butter; repeat. Place a light weight on all
four slices. When butter hardens remove the weight, then cut in thin
slices downward.
_SANDWICH ROLLS_
Take four cupfuls of light bread dough, spread it on the breadboard and
roll thin. Spread this sheet with one cupful of butter, fold it up and
roll out again; fold as before and let it stand a few minutes in a warm
place. Now roll and fold twice more. Let stand a short time, roll out
and cut into biscuits, place in pans, not touching, brush over the tops
with a little lard and hot water. Let rise one hour and bake. These are
very light and will pull apart in flakes. Any filling may be used.
CANAPES
_CANAPES_
Canapes are _savories_, or appetizers, usually served before the first
course at dinners, luncheons, or chafing dish suppers. One slice only
is used for each canape. They may be dipped in melted butter, toasted
or fried and cut into fancy shapes. The mixture is spread on top, the
top is garnished.
_CAVIARE CANAPES_
Season the caviare with a dash of lemon juice and a very little onion
juice. Spread mixture on toasted rounds of white bread and sprinkle top
with finely chopped hard-boiled egg. Garnish with cress.
_HERRING CANAPES_
Toast slices of white bread, remove the crusts and cut oblong. Spread
them with butter mixed with a very little French mustard, cover with
finely minced sour pickle; place upon each two boneless herrings.
Sprinkle finely chopped hard-cooked egg yolk over top.
_ANCHOVY CANAPES_
Toast rounds of white bread to a nice even brown; place two boneless
anchovies on a round of toast, and sprinkle over same the yolks of
hard-boiled eggs; dust with white pepper and garnish with a slice of
lemon.
_LOBSTER CANAPES_
Chop the meat of a boiled lobster fine, season with pepper and salt,
a dash of lemon juice, and a little mayonnaise dressing and spread on
rounds of toasted bread. Garnish with a sprig of parsley.
_CRAB CANAPES_
Put the contents of a can of crab meat into a saucepan, add one
tablespoonful of sherry and let simmer until the liquid disappears. Fry
one small finely minced onion in a tablespoonful of butter until brown,
add a cupful of milk that has blended with a tablespoonful of flour,
let it come to a boil, then add the crab meat and let simmer for ten
minutes; remove from the fire and when cool spread on rounds of toast
and sprinkle with grated Parmesan cheese; place in a hot oven until a
golden brown. Serve hot.
_SARDINE CANAPES_
Pound boneless and skinless sardines to a paste; moisten with a little
olive oil, and a dash of lemon juice; spread mixture on thin rounds of
toasted bread. Arrange leaves of watercress around the edge and put
finely chopped hard-boiled egg in the centre.
_SARDINE CANAPES NO. 2_
Take a box of sardines, remove bone and skin, rub to a paste with three
ounces of fresh butter, and gradually add four tablespoonfuls of thick
cream, until a paste is formed. Spread the paste over toasted rounds of
white bread; sprinkle chopped olives over the whole.
_SARDELLEN CANAPES_
Toast a thin biscuit cracker and lightly butter. Put a slice of
hard-boiled egg in the centre and coil one well cleaned sardellen
around the egg. Garnish with a slice of lemon.
_SALMON CANAPES_
Toast rounds of white bread and spread with melted butter; next with
finely flaked salmon, to which add a dash of Worcestershire sauce, and
a drop of olive oil; sprinkle finely chopped hard-boiled egg over top.
Garnish with a small sprig of parsley.
_FISH CANAPES_
Rub a quarter of a pound of any kind of cooked fish to a paste; season
with pepper and salt, and a few drops of onion juice. Moisten with one
tablespoonful of sauce tartare. Spread the above mixture on rounds of
buttered brown bread, sprinkle over top finely chopped dill pickles.
_HAM CANAPES_
Mince and mash to a smooth paste half a pound of cold boiled ham, add
two tablespoonfuls of currant jelly, one tablespoon of soft butter, and
a half a teaspoon of curry powder or half this amount of paprika if the
latter be preferred. Spread this paste on round pieces of toast and
garnish with chopped, cooked eggs, whites and yolks separate, minced
pickles, green peppers, and olives.
_HAM CANAPES NO. 2_
Cut bread in rounds one-fourth inch thick. Saute in butter; spread with
finely chopped ham mixed to a paste with a little melted butter and
seasoned. Sprinkle top with finely chopped hard-boiled eggs.
_BACON CANAPES_
Cut bread in squares one-fourth inch thick, saute the bacon fat. Spread
with a little French mustard, cover with fried bacon finely chopped,
and sprinkle with finely chopped pimolas.
_TONGUE CANAPES_
Toast one-fourth inch slices of graham bread, cut in rounds and fried
in butter; mix cooked tongue that has been chopped fine with creamed
butter till it is a paste, and add one tablespoonful of capers to a
cupful of tongue. Spread on bread, add a dash of salt and cayenne, and
sprinkle with a little finely chopped watercress.
_CHICKEN CANAPES_
Chop fine the white meat of a chicken and two stalks of celery. Season
with salt, pepper, and vinegar. Let stand a few minutes, then drain
dry; add a little mayonnaise dressing and mix well. Serve on rounds
of toast that have been spread lightly with melted butter. Sprinkle
chopped chives over the whole.
_NUT AND OLIVE CANAPES_
Fry rounds of white bread in butter; mix equal quantities of chopped
English walnuts and olives with enough mayonnaise dressing to moisten.
Spread on bread and garnish with chopped pimentos.
_TOMATO AND CUCUMBER CANAPES_
Saute rounds of white bread in butter. Fry slices of tomato in deep
fat; place one slice of tomato on each round of bread. Dust with salt
and pepper, and lightly spread with mayonnaise dressing followed by a
thin slice of cucumber. Sprinkle top with finely chopped hard-boiled
egg.
INDEX
LIST OF RECIPES
FISH
Oyster 9
Fried Oyster 9
Deviled Oyster 9
Oyster Loaf 10
Oyster and Caviare 10
Grill Room Oyster 10
Oyster Salad 11
Caviare 11
Caviare No. 2 11
Caviare—Lobster 12
Roe 12
Shad-Roe 12
Shad-Roe and Cucumber 13
Lobster 13
Lobster No. 2 13
Lobster No. 3 14
Lobster No. 4 14
Lobster Salad 15
Dutch Lunch 15
Lobster and Mushroom 15
Sardine 16
Sardine No. 2 16
Sardine No. 3 17
Sardine No. 4 17
Sardine No. 5 18
Sardine and Cheese 18
Sardine Club 18
Spanish 19
Broiled Sardine 19
Austrian 20
Salmon 20
Salmon No. 2 21
Salmon No. 3 21
Salmon No. 4 21
Salmon and Ham 22
Pimento 22
Shrimp 22
Shrimp Salad 23
Lenten 23
Crab 23
Mock Crab 24
Anchovy 24
Anchovy No. 2 24
Fish 25
Fish and Egg 25
Sardellen Paste 25
Sardellen 26
Halibut 26
Halibut No. 2 26
Anchovy Toast 27
French 27
Hot Creamed Codfish 27
EGG
Egg 31
Egg No. 2 31
Fried Egg 31
Ribbon 32
Egg and Lettuce 32
Egg and Olive 33
Egg and Cucumber 33
Egg and Brown Bread 33
Puritan 34
Gold 34
Montpelier 35
Japanese Egg 35
Brown Egg 35
Easter 36
Chevy Chase 36
Outing 36
Traveller’s 37
Curried Egg and Oyster 37
SALAD
Tomato 41
Tomato No. 2 41
Tomato and Onion 41
Tomato and Horse-Radish 42
Tomato and Nut 42
Specialty 42
Epicurean 43
Beet 43
Beet and Cheese 43
Watercress 44
Watercress and Egg 44
Watercress and Egg No. 2 44
Mushroom 45
Western 45
Piccalilli 45
Green Pepper and Egg 46
Nasturtium 46
Ripe Olive 46
Olive Squares 47
Olive and Pepper 47
Olive and Chicken Liver 47
Olive and Cheese 48
Olive and Caper 48
Olive and Caper No. 2 48
Olive and Nut 49
Cucumber 49
Cucumber No. 2 49
Cucumber No. 3 50
Cucumber No. 4 50
Cucumber and Chives 50
Cucumber and Cheese 51
Cucumber and Red Pepper 51
Cucumber and Onion 51
Dill 52
Spinach 52
Onion 52
Mustard 53
Mosaic 53
Horse-Radish 53
Celery 54
Celery No. 2 54
Celery and English Walnut 54
Celery and English Walnut No. 2 55
Lettuce 55
Lettuce No. 2 55
Boston Brown Bread 56
Bar Harbor 56
Radish 56
String Bean 57
Apple and Celery 57
Apple and Grape 57
Apple Salad 58
Waldorf 58
Novelty 58
St. Patrick 59
Tartar 59
Grape Fruit 59
Cherry Salad 60
Pineapple Salad 60
Mock Oyster 60
MEAT
Roast Beef 63
Roast Beef No. 2 63
Hot Roast Beef 63
Roast Beef and Tomato 64
Roast Beef and Jam 64
Roast Beef Salad 64
Rare Beef 65
Corned Beef 65
Chipped Beef 65
Picnic 65
Cannibal 66
Meat and Mushroom 66
Fried Cold Meat 67
Broiled Steak 67
Ham 67
Ham No. 2 67
Ham No. 3 68
Ham No. 4 68
Hot Ham 68
Hot Ham No. 2 69
Ham Fingers 69
Ham and Egg 69
Ham and Egg Club 70
Ham and Nut 70
Potted Ham 71
Potted Ham No. 2 71
Party Sandwich Rolls 71
Westphalian Ham 72
Automobile 72
Stag 72
Boston Club 73
Veal 73
Calf’s Liver 74
Calf’s Liver and Bacon 74
Texas 74
Tongue 75
Tongue No. 2 75
Tongue and Egg 75
Deviled Tongue 76
Tongue and Tomato 76
Excursion 77
Lamb 77
Lamb No. 2 77
Mutton 78
Mutton No. 2 78
Mutton and Pea 78
Summer 79
Potted Meat 80
Farmer 80
Pork 80
Mince Meat 81
Southern (Bacon) 81
Tip-Top 81
Chicken 82
Chicken No. 2 82
Chicken No. 3 82
Chicken No. 4 83
Hot Chicken 83
Chicken Liver 83
Pressed Chicken 84
Jellied Chicken 84
Cream of Chicken 85
Chicken and Egg 85
Chicken Surprise 86
Chicken and Ham 86
Chicken and Ham (Club) 86
Chicken and English Walnut 87
Chicken and Almond 87
Chicken and Green Pepper 88
Aspic Jelly 88
Reception 89
Queen 89
French Roll 89
Creole 90
Windsor 90
Biscuit 91
Saratoga 91
Sheridan Park Club 92
Colonial (Club) 92
Chicken and _Pâté de Foie Gras_ 93