Served in nest of orange leaves and blossoms.
Bouillon.
With Poached Egg in each cup.
Deviled Crab.
Iced Cucumbers.
Chicken Timbales.
Peas and Beaten Biscuits.
F rozen Eggnog.
Broiled Squab.
Creamed Potato. Asparagus.
Ice Cream, individual egg-shaped molds, served in
spun sugar nests.
Coffee.
C 1 erne de Menthe. MRS- 0 w. Childs.
244
landmarks club cook book.
OCTOBER LUNCHEON.
Grapefruit.
Bouillon, with Whipped Cream.
Salted Almonds. Olives. Celery.
Broiled Lake Trout, Marble Potatos.
Cucumber Salad, French Dressing.
Small Tenderloins, Bernaise Sauce; Sweet Peas.
Fruit Salad.
Teal Ducks, Currant Jelly.
Asparagus, Mayonnaise.
Ice Cream in Meringues.
Fruits.
Coffee. Mrs. A. Haas.
OCTOBER LUNCHEON.
A round table, a cut-glass bowl of American Beauty roses
for the center, with a perfect rose with foliage laid on the
cloth occasionally.
Half a small cantaloupe.
Bouillon in cups.
Crabs a la Diable, served either in clam shells or porcelain
shells. With these serve California olives and a brownbread
and butter sandwich.
Broiled chicken with mushrooms ; spiced peaches ; browned
sweet potatos; stuffed peppers; — stuffed with green corn.
A celery salad.
Individual strawberry and vanilla ices in the form of roses;
sunshine cake.
Fruits — oranges, grapes, black cornichon, flaming tokay
and muscatel.
A cup of chocolate with a cream puff. Mrs. i. n. van nuys.
MIDWINTER LUNCHEON IN SOUTHERN CALIFORNIA.
California Oyster Cocktails. Sauterne.
Creme a la Reine.
Crab a la Francaise. Pickles.
Mushrooms on Toast, Brown Butter Sauce.
Fried1 Chicken. New Potatos. Olives.
Grapefruit Punch.
Broiled Teal Duck. Green Peas. Celery.
Chestnut Salad. Pimiento Sandwiches.
Fried Bananas, Sauce au Rhum.
Biscuit Glace. White Cake.
Candies. •
Black Coffee.
Mrs. George J. Denis.
MENUS.
245
A SIMPLE SEASIDE LUNCHEON.
Razor Clam Cocktails.
Bouillon, with Croutons.
Lobster Farci ; Sliced Cucumbers.
Chicken and Mushroom Patties ; Green Peas.
Crab Salad, with Mayonnaise in tomato cups.
Water Biscuit. Salted Almonds.
Pineapple Tapioca ; Whipped Cream.
Coffee. Cake. mary h. hunt.
LUNCHEON.
Chicken Broth in Cups.
Eggs, Columbus Style.
Sweet-bread, Villeroy Sauce. Green Peas, Buttered.
Broiled Quails. Lettuce Salad.
Parfait with Chocolate. Macaroons flavored with Lemon.
Small cup of Coffee. Mrs. m j. conneli.
LUNCHEON.
Fruit Relish.
(Bananas, pineapple, oranges, sliced very thin, covered with
sugar and sherry; served very cold).
Clear Broth ; Salted Crackers.
Deviled Fish ; slices of Bread and Butter ; Olives.
Creamed Sweet-bread Patties.
French Chops; Potato Croquettes; French Peas; Hot
Biscuits; Jelly and Pickles.
Artichokes (served hot in a napkin) ; Mayonnaise.
Dressing; Cheese Wafers.
Ice Cream, served with Strawberries. Cake. Candy.
Coffee. Cheese. Crackers.
Creme de Menthe.
Mrs. John Hubert Norton.
LUNCHEON.
Crab Soup.
Fried Chicken.
Baked Potatos. Green Peas.
Lettuce Salad, Tomato Jelly ; Mayonnaise Dressing.
Peach Cream.
Coffee.
LUNCHEON MENU (FOREIGN).
Shirred Eggs.
Risotto.
Cold Meats. Salad.
Fruit. Cheese.
Dr. W. Jarvis Barlow.
landmarks club cook book.
LUNCHEON MENU (FOREIGN).
Hors d’Oeuvres.
Spaghetti a l’ltalienne.
Mutton Cutlets ; Saute Potatos.
Fruit and Cheese.
Dr. W. Jarvis Barlow.
DINNER.
Potage.
Terrapin Soup, a la Reine.
Poisson.
Boiled Salmon, Anchovy Sauce.
Cucumbers. Potato Hollandaise.
Relev es.
Filets de Boeuf, aux Champignons.
Entree.
Chicken Croquettes ; Green Peas.
Page 141
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Served in nest of orange leaves and blossoms. Bouillon.
With Poached Egg in each cup.
Deviled Crab.
Iced Cucumbers.
Chicken Timbales.
Peas and Beaten Biscuits.
F rozen Eggnog.
Broiled Squab.
Creamed Potato. Asparagus.
Ice Cream, individual egg-shaped molds, served in spun sugar nests.
Coffee.
Creme de Menthe. Mrs. O. W. Childs.
landmarks club cook book.
OCTOBER LUNCHEON.
Grapefruit.
Bouillon, with Whipped Cream.
Salted Almonds. Olives. Celery.
Broiled Lake Trout, Marble Potatos.
Cucumber Salad, French Dressing.
Small Tenderloins, Bernaise Sauce; Sweet Peas.
Fruit Salad.
Teal Ducks, Currant Jelly.
Asparagus, Mayonnaise.
Ice Cream in Meringues.
Fruits.
Coffee. Mrs. A. Haas.
OCTOBER LUNCHEON.
A round table, a cut-glass bowl of American Beauty roses for the center, with a perfect rose with foliage laid on the cloth occasionally.
Half a small cantaloupe.
Bouillon in cups.
Crabs a la Diable, served either in clam shells or porcelain shells. With these serve California olives and a brownbread and butter sandwich.
Broiled chicken with mushrooms ; spiced peaches ; browned sweet potatos; stuffed peppers; — stuffed with green corn.
A celery salad.
Individual strawberry and vanilla ices in the form of roses; sunshine cake.
Fruits — oranges, grapes, black cornichon, flaming tokay and muscatel.
A cup of chocolate with a cream puff. Mrs. i. n. van nuys.
MIDWINTER LUNCHEON IN SOUTHERN CALIFORNIA.
California Oyster Cocktails. Sauterne.
Creme a la Reine.
Crab a la Francaise. Pickles.
Mushrooms on Toast, Brown Butter Sauce.
Fried1 Chicken. New Potatos. Olives.
Grapefruit Punch.
Broiled Teal Duck. Green Peas. Celery.
Chestnut Salad. Pimiento Sandwiches.
Fried Bananas, Sauce au Rhum.
Biscuit Glace. White Cake.
Candies. •
Black Coffee.
Mrs. George J. Denis.
A SIMPLE SEASIDE LUNCHEON.
Razor Clam Cocktails.
Bouillon, with Croutons.
Lobster Farci ; Sliced Cucumbers.
Chicken and Mushroom Patties ; Green Peas.
Crab Salad, with Mayonnaise in tomato cups.
Water Biscuit. Salted Almonds.
Pineapple Tapioca ; Whipped Cream.
Coffee. Cake. mary h. hunt.
LUNCHEON.
Chicken Broth in Cups.
Eggs, Columbus Style.
Sweet-bread, Villeroy Sauce. Green Peas, Buttered. Broiled Quails. Lettuce Salad.
Parfait with Chocolate. Macaroons flavored with Lemon.
Small cup of Coffee. Mrs. m j. conneli.
LUNCHEON.
Fruit Relish.
(Bananas, pineapple, oranges, sliced very thin, covered with sugar and sherry; served very cold).
Clear Broth ; Salted Crackers.
Deviled Fish ; slices of Bread and Butter ; Olives. Creamed Sweet-bread Patties.
French Chops; Potato Croquettes; French Peas; Hot Biscuits; Jelly and Pickles.
Artichokes (served hot in a napkin) ; Mayonnaise. Dressing; Cheese Wafers.
Ice Cream, served with Strawberries. Cake. Candy. Coffee. Cheese. Crackers.
Creme de Menthe.
Mrs. John Hubert Norton.
LUNCHEON.
Crab Soup.
Fried Chicken.
Baked Potatos. Green Peas.
Lettuce Salad, Tomato Jelly ; Mayonnaise Dressing.
Peach Cream.
Coffee.
LUNCHEON MENU (FOREIGN).
Shirred Eggs.
Risotto.
Cold Meats. Salad.
Fruit. Cheese.
Dr. W. Jarvis Barlow.
landmarks club cook book.
LUNCHEON MENU (FOREIGN).
Hors d’Oeuvres.
Spaghetti a l’ltalienne.
Mutton Cutlets ; Saute Potatos.
Fruit and Cheese.
Dr. W. Jarvis Barlow.
Potage.
Terrapin Soup, a la Reine.
Poisson.
Boiled Salmon, Anchovy Sauce.
Cucumbers. Potato Hollandaise.
Relev es.
Filets de Boeuf, aux Champignons.
Entree.
Chicken Croquettes ; Green Peas.