Sauted Eggplant
17. Stuffed Peppers
18. Creamed Turnips
19. Browned Parsnips
20. Sauted Tomatoes
21. Escalloped Cabbage
22. Creamed Onions
23. String Beans
24. Asparagus
25. Succotash
SALADS
1. Apple and Celery
2. Lettuce
3. Banana
4. Orange and Coconut
5. Cabbage
6. Tomato
7. Peas and Celery
8. Apple, Date, and Orange
9. Asparagus
10. Pineapple and Nut
11. Green Pepper and Cheese
12. String Bean
13. Fruit
14. Combination
15. Cucumber
16. Waldorf
17. Cabbage and Celery
18. Pineapple and Cream Cheese
19. Humpty Dumpty
DESSERTS
1. Chocolate Blanc Mange
2. Brown Betty
3. Raisin Pie
4. Crackers and Cheese
5. Fruit Gelatine
6. Cake and Fruit
7. Apricot Fluff
8. Tapioca Pudding
9. Steamed Pudding
10. Short Cake
11. Prunes in Jelly
12. Rice Pudding
13. Custard Pie
14. Baked Apples
15. Peach Cobbler
16. Chocolate Bread Pudding
17. Pineapple Tapioca
18. Ice Cream
19. Jelly Tarts
20. Gingerbread and Whipped Cream
21. Indian Pudding, with Custard Sauce
22. Floating Island
23. Prune Fluff
24. Nuts and Raisins
68. In the application of Table VII, use should be made of the dishes
numbered 1 in the various groups for the first day's menu.
Pages:
498
499
500
501
502
503
504
505
506
507
508
509
510
511
512
513
514
515
516
517
518
519
520
521
522