Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three vegetables
- salt
- vinegar
- pepper
Directions
(Prize from N. F. Magazine, Mrs. Woody.)
The table was so much admired at my boy's birthday party, I will send a description.
The cover was made of cotton batting and over this was thickly spread diamond dust. Smilax was pinned in festoons to form a border, circling up around each plate. A flat center- piece of large feathery ferns was held in place by a five-burner silver candelabra with pink candles and shades. At either end tall cut glass vases held many pink carnations. Gliding from one to another and wrapping in and around the center was pink ribbon, and, as though stepping aside to avoid being caught in it, tiny china shepherdesses' in pink held aloft pink candles. Placer plates had decorations of pinks and ferns.
Cakes and ices carried out the color scheme, and when the bright faces of the little folk surrounded the table, it made a glittering and beautiful picture.
WILLIAMS PUBLIC LIBRARY ASSOCIATION
First Course — Grapefruit
Cantaloupe.
Second Course — Oysters or Rus- sian Caviar. Third Course — Soup. Fourth Course — Fish. Fifth Course — Entree. Sixth Course — Roast with two
or three vegetables.
Seventh Course — Game. Sherbet.
Eighth Course — Salad.
Ninth Course — Dessert.
Tenth Course — Ice Cream.
Eleventh Course — Crackers and
Cheese; Bonbons, Twelfth Course — Demi Tasse. Contributed, Williams, Ariz.
SAINT PATRICK'S DAY DINNER
Centerpiece — Shamrock.
Muskmelon Pea Soup
Fish, Potato Croquettes Roast Beef, Atrichokes,
Asparagus . Lettuce Salad
Pie Pistachio Ice Cream
Coffee (Use green whenever possible.)
SAINT VAI/FNTINE DINNER
Centerpiece: Bleeding Hearts
and Ferns.
Place Cards: Cupids and Hearts. Strawberries on Stems Tomato Soup
Sweetbread Patties Roast Beef Potatoes Beets Red Apple Salad Cheese Wafers Raspberry Ice Cream
Fancy Cakes Mint Candies
Demi Tasse
(The heart shapes and cupids wherever possible)
BREAKFAST April First
Oranges sweetened with Salt Shredded Wheat Biscuit,
sprinkled with Salt Sardine Omelet, very sweet Syrup made of vinegar and
bitter chocolate Griddle Cakes, using Quinine Doughnuts filled with cotton Coffee made from peas,
seasoned with pepper (Pin napkins to the table cloth, and tie chairs to table legs.) Contributed, Williams, Ariz.