*Roast Wild Duck*’, Wild Rice® or Hominy Cakes”, String Beans“ or Peas** Pork Chops, Sweet Potatoes and Apple™, Ripe Tomato Pickle™ Salmon Loaf”, Scalloped Potatoes*’, Pear and Celery Salad’ Corned Beef Hash”, Celery Relish’, Harvard Beets‘ Planked Steak” Roast Crown of Pork*”, Scalloped Sweet Potatoes and Apples”, Cauliflower Allemande*” Smothered Chickens, Sour Cream Sauce*”, Chestnut Cro- quettes*’, Broccoli*’, Drawn Butter™ Chicken Curry”, Turkish Pilaf*’, Braised Celery * Larded Breast of Guinea Chicken*’, Sweet Potato Balls”, Artichokes” Holiandaise™ Roast Turkey*®’, garnished with Broiled Pork Sausages, Cran- berry Jelly’, Sweet Potatoes, Georgian Style’, Brussel Sprouts with Chestnuts” * Roast Squab*™, Chestnut and Sausage Stuffing”, Green Salad™. DINNER MENUS I Tomato Madriléne™ Melba Toast™ Olives and Radishes Fish Mousse”, Normandy™ or Lobster Sauce™ Thin Brown Bread’ Sandwiches Sliced Tomatoes and Wilted Cucumber” Grilled Tournedoes of Beef™ Mustard Sauce” » Maitre d’H6tel Potatoes*® Sautéed Mushrooms” Sultana Roll, Claret Sauce™ Black Coffee” * Especially suitable for company dinner. Small figures refer to the pages where recipes appear in this book. 8 12 THE BOSTON COOKING-SCHOOL COOK BOOK II WILD DUCK DINNER Cream of Mushroom!” Bread Sticks Roast Wild Duck*”’ Currant Jelly Boiled Wild Rice® or Hominy Cakes” Green Beans’ or Peas” Endive, Lettuce, and Orange Salad*® French Dressing*® Toasted Crackers Cheese®™ Coffee®* If another course is desired, serve oysters on the half shell first or a fish course of Scallops Newburg”, or Fried Flounders”* with Tartare Sauce”, or a dessert, ice cream, or Mont Blanc™®. If a very fine Burgundy is to be served with duck, omit salad or dessert and serve a Cheese Souffle™. Ii! SPRING DINNER Consommé™ Melba Toast™ Olives and Celery“ Roast Saddle of Hothouse Lamb”’ or Boned Loin of Lamb*’ Currant Mint Sauce” New Potatoes‘! Green Peas*”* * Asparagus*® Hollandaise Sauce™ or Melted Butter Noisette Bombe™ Tiny Sponge Cakes™ After Dinner Coffee” *Or Asparagus Vinaigrette. Serve as a separate course. Small figures refer to the pages where recipes appear in this book. MENU MAKING ts IV SOUTHERN DINNER Black Bean Soup’” Maryland Beaten Biscuit” Watermelon Pickle Fried Chicken, Cream Gravy*® Hominy Cakes” or Corn Pudding™ Broiled Tomatoes™ Lima Beans*” Brandied Peaches’® Pound Cake™ Coffee® HOLIDAY DINNERS Certain dishes are traditionally associated with various holidays, and even the modern trend towards simpler meals will probably make little progress in dealing with the Thanksgiving menu. THANKSGIVING Oyster Bisque’ Roast Turkey™, garnished with tiny broiled sausages” Brown Gravy*” Cranberry Sauce™ Mashed Potatoes” Mashed Turnip or Baked Winter Squash® Onions, Buttered or in Cream“ Grapefruit and Celery Salad™ Pumpkin Pie Fruit Nuts Black Coffee® CHRISTMAS Celery” Oysters on the Half Shell’* Olives Bouillon’ or Essence of Tomato Melba Toast™ Roast Goose™’, Savory Stuffing™ or Little Roast Pig*® Mashed Potatoes*” Creamed Onions” Apple and Grape Salad*” Mince Pie® or Plum Pudding, Hard and Liquid Sauce™ Black Coffee* Small figures refer to the pages where recipes appear in this book. 14. THE BOSTON COOKING-SCHOOL COOK BOOK AFTERNOON TEA With a pot of perfectly made tea (p. 36), thin buttered toast or finger-shaped bread-and-butter sandwiches are sufficient for an informal tea. A simple sandwich, plain cake or cookies are served if at hand but need by no means be considered essential.

AI-modernized reading of the original text

*Roast Wild Duck*’, Wild Rice® or Hominy Cakes”, String Beans“ or Peas** Pork Chops, Sweet Potatoes and Apple™, Ripe Tomato Pickle™ Salmon Loaf”, Scalloped Potatoes*’, Pear and Celery Salad’ Corned Beef Hash”, Celery Relish’, Harvard Beets‘ Planked Steak” Roast Crown of Pork*”, Scalloped Sweet Potatoes and Apples”, Cauliflower Allemande*” Smothered Chickens, Sour Cream Sauce*”, Chestnut Croquettes*’, Broccoli*’, Drawn Butter™ Chicken Curry”, Turkish Pilaf*’, Braised Celery * Larded Breast of Guinea Chicken*", Sweet Potato Balls", Artichokes” Holiandaise™ Roast Turkey*®’, garnished with Broiled Pork Sausages, Cranberry Jelly’, Sweet Potatoes, Georgian Style’, Brussel Sprouts with Chestnuts” * Roast Squab*™, Chestnut and Sausage Stuffing”, Green Salad™. DINNER MENUS Tomato Madriléne™ Melba Toast™ Olives and Radishes Fish Mousse”, Normandy™ or Lobster Sauce™ Thin Brown Bread’ Sandwiches Sliced Tomatoes and Wilted Cucumber” Grilled Tournedoes of Beef™ Mustard Sauce” » Maitre d’H6tel Potatoes*® Sautéed Mushrooms” Sultana Roll, Claret Sauce™ Black Coffee” * Especially suitable for company dinner. Small figures refer to the pages where recipes appear in this book. WILD DUCK DINNER Cream of Mushroom!” Bread Sticks Roast Wild Duck*”’ Currant Jelly Boiled Wild Rice® or Hominy Cakes” Green Beans’ or Peas” Endive, Lettuce, and Orange Salad*® French Dressing*® Toasted Crackers Cheese®™ Coffee®* If another course is desired, serve oysters on the half shell first or a fish course of Scallops Newburg”, or Fried Flounders”* with Tartare Sauce”, or a dessert, ice cream, or Mont Blanc™®. If a very fine Burgundy is to be served with duck, omit salad or dessert and serve a Cheese Souffle™. Ii! SPRING DINNER Consommé™ Melba Toast™ Olives and Celery“ Roast Saddle of Hothouse Lamb”’ or Boned Loin of Lamb*’ Currant Mint Sauce” New Potatoes‘! Green Peas*”* * Asparagus*® Hollandaise Sauce™ or Melted Butter Noisette Bombe™ Tiny Sponge Cakes™ After Dinner Coffee” *Or Asparagus Vinaigrette. Serve as a separate course. Small figures refer to the pages where recipes appear in this book. SOUTHERN DINNER Black Bean Soup’” Maryland Beaten Biscuit” Watermelon Pickle Fried Chicken, Cream Gravy*® Hominy Cakes” or Corn Pudding™ Broiled Tomatoes™ Lima Beans*” Brandied Peaches’® Pound Cake™ Coffee® HOLIDAY DINNERS Certain dishes are traditionally associated with various holidays, and even the modern trend towards simpler meals will probably make little progress in dealing with the Thanksgiving menu. THANKSGIVING Oyster Bisque’ Roast Turkey™, garnished with tiny broiled sausages” Brown Gravy*” Cranberry Sauce™ Mashed Potatoes” Mashed Turnip or Baked Winter Squash® Onions, Buttered or in Cream“ Grapefruit and Celery Salad™ Pumpkin Pie Fruit Nuts Black Coffee® CHRISTMAS Celery” Oysters on the Half Shell’* Olives Bouillon’ or Essence of Tomato Melba Toast™ Roast Goose™’, Savory Stuffing™ or Little Roast Pig*® Mashed Potatoes*” Creamed Onions” Apple and Grape Salad*” Mince Pie® or Plum Pudding, Hard and Liquid Sauce™ Black Coffee* Small figures refer to the pages where recipes appear in this book. AFTERNOON TEA With a pot of perfectly made tea (p. 36), thin buttered toast or finger-shaped bread-and-butter sandwiches are sufficient for an informal tea. A simple sandwich, plain cake or cookies are served if at hand but need by no means be considered essential.

Boston Cooking-School cook book