Cucumber tubs filled Marguerite salad, mayonnaise dressing Squash rolls Rhubarb pie Frozen pudding Coffee with whipped cream. NO. 2. Fruit cocktail in orange baskets Spinach puree, with fancy croutons Roast lamb, mint sauce New potatoes, baked in half shell Jellied cabbage, celery curls Chicken timbales, Spanish rolls, currant jelly Stuffed eggs on cress Mayonnaise, olives Maple parfait NO. 3. Scallop cocktail in green peppers Chicken consomme, toasted triscuit Squab pie (garnished) Parsnip cakes Potato apples — shapes, small chick, straw hat, baseball club LABORATORY COOK BOOK. 241 Dressed tomatoes in lettuce cups Mayonnaise, Swedish rolls Sultana roll, pistachio sauce Coffee THANKSGIVING MENU. 1. Oyster cocktail. 2. Cream of mushroom soup, bread sticks 3. Baked halibut in cream, green peas, rolls 4. Nut and potato croquettes, nut sauce, olives 5. Eoast turkey, celery stuffing, sweet potatoes, cranberry jelly, creamed onions 6. Orange and grape fruit salad in orange cups, crisped crackers 7. Mince pie, pumpkin pie, cheese, pineapple ice cream, marguer- ites, nuts, fruit, coffee Note — The sweet potatoes are cooked with the turkey. Fried egg- plant can be substituted for the creamed onions. For a simpler meal this menu can be revised as follows: Oyster cocktail, baked halibut, croquettes, whole turkey, and only one kind of pie. CENTBEPIECES FOE THE THANKSGIVING TABLE. It is a very pretty idea to have the centrepiece of the Thanksgiv- ing table something suggestive of the harvest season. A pumpkin hollowed out and filled with fruit makes a pretty centrepiece; this is even more attractive when the pumpkin is cut out to represent a basket with a handle and is then filled with fruit. Several sprigs of chestnut burs arranged artistically in a pot- tery dish make a very pleasing centrepiece; use bits of wire to fasten on the burs which may have fallen off, concealing this makeshift as well as possible behind leaves, etc. Bed oak leaves and beautifully colored maple leaves, which have been pressed, make charming little mats for individual salt dishes or nut dishes. OTHEE THANKSGIVING MENUS. 1. Oyster on the half shell. 2. Soup (either cream of tomato, celery or potato), croutons. 3. Celery, salted almonds. 4. Baked fish on clam shells. 5. Eoast pig. 6. Eoast turkey, brown gravy, crab apple jelly, mashed potatoes, creamed onions, squash. 7. Plum pudding, hard sauce. 8. Mince, apple, pumpkin or squash pie. 9. Sherbet, fancy cakes. 10. Fruits, nuts, raisins, candy. 11. Ci'ackers, coffee, toasted cheese, cider. 242 THE WORCESTER DOMESTIC SCIENCE SCHOOL. THANKSGIVING DINNER. 1. Blue points on half shell. 2. Cream of tomato soup, croutons. 3. Baked blue fish, tartar sauce, celery, hot rolls. 4. Boast turkey, brown sauce, chestuut dressing, crabapple jelly, baked onions, squash, mashed potato. 5. Plum pudding, hard sauce, mince, apple, pumpkin pie, cheese. 6. Maple ice cream, lady fingers. 7. Fruits, nuts, bon bons. 8. Crackers and toasted cheese. 9. Sweet cider. LUNCHEON MENU— Cold Winter Day. Potato soup Sour milk biscuit Boast beef Lima beans Brown sauce Mince pie Bice croquettes Coffee LUNCHEON MENU— Early Summer. Cucumber soup Asparagus on toast Boast chicken Badish roses Giblet sauce Grape fruit sherbet on Stuffed baked potato in half pineapple shell Sponge cake HOME LUNCHEON— Summer. Fruit cocktail Boiled dressing

AI-modernized reading of the original text

Cucumber tubs filled Marguerite salad, mayonnaise dressing Squash rolls Rhubarb pie Frozen pudding Coffee with whipped cream. NO. 2. Fruit cocktail in orange baskets Spinach puree, with fancy croutons Roast lamb, mint sauce New potatoes, baked in half shell Jellied cabbage, celery curls Chicken timbales, Spanish rolls, currant jelly Stuffed eggs on cress Mayonnaise, olives Maple parfait NO. 3. Scallop cocktail in green peppers Chicken consomme, toasted triscuit Squab pie (garnished) Parsnip cakes Potato apples — shapes, small chick, straw hat, baseball club Dressed tomatoes in lettuce cups Mayonnaise, Swedish rolls Sultana roll, pistachio sauce Coffee THANKSGIVING MENU. 1. Oyster cocktail. 2. Cream of mushroom soup, bread sticks 3. Baked halibut in cream, green peas, rolls 4. Nut and potato croquettes, nut sauce, olives 5. Roast turkey, celery stuffing, sweet potatoes, cranberry jelly, creamed onions 6. Orange and grape fruit salad in orange cups, crisped crackers 7. Mince pie, pumpkin pie, cheese, pineapple ice cream, marguerites, nuts, fruit, coffee Note — The sweet potatoes are cooked with the turkey. Fried eggplant can be substituted for the creamed onions. For a simpler meal this menu can be revised as follows: Oyster cocktail, baked halibut, croquettes, whole turkey, and only one kind of pie. CENTREPIECES FOR THE THANKSGIVING TABLE. It is a very pretty idea to have the centrepiece of the Thanksgiving table something suggestive of the harvest season. A pumpkin hollowed out and filled with fruit makes a pretty centrepiece; this is even more attractive when the pumpkin is cut out to represent a basket with a handle and is then filled with fruit. Several sprigs of chestnut burs arranged artistically in a pottery dish make a very pleasing centrepiece; use bits of wire to fasten on the burs which may have fallen off, concealing this makeshift as well as possible behind leaves, etc. Bed oak leaves and beautifully colored maple leaves, which have been pressed, make charming little mats for individual salt dishes or nut dishes. OTHER THANKSGIVING MENUS. 1. Oyster on the half shell. 2. Soup (either cream of tomato, celery or potato), croutons. 3. Celery, salted almonds. 4. Baked fish on clam shells. 5. Roast pig. 6. Roast turkey, brown gravy, crab apple jelly, mashed potatoes, creamed onions, squash. 7. Plum pudding, hard sauce. 8. Mince, apple, pumpkin or squash pie. 9. Sherbet, fancy cakes. 10. Fruits, nuts, raisins, candy. 11. Crackers, coffee, toasted cheese, cider. THANKSGIVING DINNER. 1. Blue points on half shell. 2. Cream of tomato soup, croutons. 3. Baked blue fish, tartar sauce, celery, hot rolls. 4. Roast turkey, brown sauce, chestnut dressing, crabapple jelly, baked onions, squash, mashed potato. 5. Plum pudding, hard sauce, mince, apple, pumpkin pie, cheese. 6. Maple ice cream, lady fingers. 7. Fruits, nuts, bon bons. 8. Crackers and toasted cheese. 9. Sweet cider. LUNCHEON MENU— Cold Winter Day. Potato soup Sour milk biscuit Roast beef Lima beans Brown sauce Mince pie Bice croquettes Coffee LUNCHEON MENU— Early Summer. Cucumber soup Asparagus on toast Roast chicken Radish roses Giblet sauce Grape fruit sherbet on Stuffed baked potato in half pineapple shell Sponge cake HOME LUNCHEON— Summer. Fruit cocktail Boiled dressing

The Worcester domestic science school's one year course laboratory cook book