The Boston cooking-school cook book

Sauce Mashed Potatoes Turkish Pilaf Graham Pudding Fruit and Nuts ☸☸☸☸☸ Turkish Soup Lamb Chops French Fried Potatoes Apple Fritters Beet Greens Caramel Custard Café Noir ☸☸☸☸☸ Irish Stew with Dumplings Fish Croquettes Dinner Rolls Radishes Custard Soufflé Creamy Sauce Crackers Cheese ☸☸☸☸☸ Black Bean Soup Halibut à la Créole Potatoes en Surprise Brussels Sprouts Swiss Pudding Café Noir ☸☸☸☸☸ Cream of Clam Soup Fried Chicken Boiled Potatoes Sliced Tomatoes Shell Beans Peach Short Cake Crackers and Cheese ☸☸☸☸☸ Cream of Lima Bean Soup Roast Duck Mashed Sweet Potatoes Cauliflower au Gratin Rice Croquettes with Currant Jelly Grapes Pears Crackers Cheese Café Noir ☸☸☸☸☸ Chicken Soup Broiled Sword Fish Cucumber Sauce Baked New Potatoes Sugared Beets Strawberry Cottage Pudding Iced Coffee Menu for Thanksgiving Dinner Oyster Soup Crisp Crackers Celery Salted Almonds Roast Turkey Cranberry Jelly Mashed Potatoes Onions in Cream Squash Chicken Pie Fruit Pudding Sterling Sauce Mince, Apple, and Squash Pie Neapolitan Ice Cream Fancy Cakes Fruit Nuts and Raisins Bonbons Crackers Cheese Café Noir Menu for Christmas Dinner Consommé Bread Sticks Olives Celery Salted Pecans Roast Goose Potato Stuffing Apple Sauce Duchess Potatoes Cream of Lima Beans Chicken Croquettes with Green Peas Dressed Lettuce with Cheese Straws English Plum Pudding Brandy Sauce Frozen Pudding Assorted Cake Bonbons Crackers Cheese Café Noir A Full Course Dinner FIRST COURSE Little Neck Clams or Bluepoints, with brown-bread sandwiches. Sometimes canapés are used in place of either. For a gentleman’s dinner, canapés accompanied with Sherry wine are frequently served before guests enter the dining-room. SECOND COURSE Clear soup, with bread sticks, small rolls, or crisp crackers. Where two soups are served, one may be a cream soup. Cream soups are served with croûtons. Radishes, celery, or olives are passed after the soup. Salted almonds may be passed between any of the courses. [Illustration: CHRISTMAS DINNER TABLE.—_Page 600._ ] [Illustration: TABLE LAID FOR RECEPTION.—_Page 602._ ] THIRD COURSE Bouchées or rissoles. The filling to be of light meat. FOURTH COURSE Fish, baked, boiled, or fried. Cole-slaw, dressed cucumbers, or tomatoes accompany this course; with fried fish potatoes are often served. FIFTH COURSE