The international cook book

Menu 1 Orange juice Farina with sugar and cream Dropped egg on toast Menu 2 Iced canteloupe Broiled bacon Coffee Coffee Blueberry muffin Soft cooked egg Menu 3 Stewed prunes Coffee Whole wheat muffin Menu 4 Strawberries with sugar and cream Scrambled eggs Coffee Toast 72 THE INTERNATIONAL COOK BOOK Menu 5 Orange sections Oatmeal with sugar and cream Toast Strawberry jam Coffee DINNER Menu 1 Cream of tomato soup Broiled lamb chop Buttered peas Baked potato Water-cress salad French dressing Graham bread Butter Prune whip Custard sauce Menu 2 Fruit cup Roast chicken Summer squash Mashed potato Lettuce and tomato salad French dressing Cranberry jelly Vanilla ice cream Sponge drops Menu 3 Chicken broth Broiled tenderloin steak Buttered carrots Potatoes with parsley sauce Endive salad French dressing Melba toast Fruit gelatine with whipped cream Menu 4 Half grapefruit Broiled liver and bacon Spinach Creamed potatoes Buttered beets Apricot ice Sugar wafer ^n d/nvaUs ^rai; iliai iciil [Ahheai MENUS AND TABLE SERVICE 73 Menu 5 Celery soup with croutons Broiled fillet of sole Baked potato Escalloped tomatoes Currant jeUy WTiole wheat bread Butter Strawberry shortcake SUPPER Menu 1 Beef broth with rice Omelet Buttered toast Fresh strawberries with sugar and cream Tea Menu 2 Vegetable salad Assorted sandwiches Caramel custard Iced tea Menu 3 Fruit salad Baking-powder biscuit Cookies Milk Menu 4 Creamed chicken on toast Sliced peaches Angel food cake Milk Menu 5 Club sandwich Stewed rhubarb Molasses cookies Cocoa =<^^ SECTION II Recipes '•^^ T CHAPTER XI Beverages Percolated Coffee ^ If "^^ make percolated coffee, measure one tablespoon of ground coffee to each cup of water, allowing one extra tablespoon of coffee for the pot. The water for percolated coffee may be either boiling or cold. Cold is preferable. After the coffee begins to percolate allow it to percolate from five to eight minutes, depending on the strength desired. Serve im- mediately. Drip Coffee Drip coffee is made by allowing one tablespoon of ground coffee for each cup of water and one extra tablespoon for the pot. Put the coffee in the container for it and pour the boiling water through the coffee. If extra strength is desired, the liqviid may be poiired through a second time, but once is all that is necessary'. Keep the coffee pot over a low flame while coffee is dripping. Iced Coffee Fill a tumbler with cracked ice. Pour hot coffee over the ice. Iced Coffee with Cream Float Fill tumbler with cracked ice. Pour hot coffee over the ice. Add two tablespoons hea\y cream. Top with one tablespoon of whipped cream. Tea Allow one-half teaspoon of tea per cup. Scald teapot with boiling water. Put tea leaves in the bottom of the teapot. Add boiling water. Let stand five minutes. Serve. Iced Tea Fill a tumbler with cracked ice. Pour hot tea over the ice Add a slice of lemon before serving. 77 78 THE INTERNATIONAL COOK BOOK Tea Punch yi cup cloves (whole) )4 cup tea \% cups water (boiling) Let stand one-half hour. Strain, then add: I cup orange juice ^ cup lemon juice I cup peach juice 3 quarts water Serve cold with ice. Garnish with mint leaves. Tea and Fruit Punch I cup boiling water 2 tablespoons sugar I teaspoon tea 3 tablespoons lemon juice I cup pineapple syrup