THE MENDELSSOHN CLUB COOK HOOK

Chafing Dish Menus.

Lobster Newberg Chicken Salad Lemon Ice

Venetian Egg Rolls

Lettuce Sandwiches Olives

Little Gold Cakes Chocolate

Chicken Terrapin Potato Salad

English Monkey Chive Sandwiches Chocolate Canape Coffee

Nut Bread Olives

Frankfurt Sausages Cabbage Salad

Creamed Potatoes Sardine Sandwiches Banbury Tarts Coffee

Rye Bread Radishes

Fireless Cooker.

Boiled Potatoes

Sliced Tomatoes

Toasted Wafers

Iced Watermelon Lamb Stew

Rice Pudding Coffee

Buttered Onions French Dressing

Edam Cheese

TABLE ETIQUETTE AND MENUS. 367

Thanksgiving Dinner.

Our National Birds — -The American Eagle, the Thanksgiving Turkey.

''May one give us peace in all our states — And the other a piece for all our plates."

Have the table decorations in yellow, and carry out this color scheme as far as possible in the courses to be served. For center- piece take a large fine pumpkin that will stand flat on the bottom. Cut off the upper third, remove seeds and membrane. Stand a tall vase in the center of it and put yellow chrysanthemums in the vase, around it fill the pumpkin with fruit, oranges, apples and allow clusters of white grapes to fall over the edges. Place the pumpkin on a low silver tray and around it put 3 or 4 oranges with the skin cut part way down in quarters and turned back like rose leaves. Add also a few chrysanthemums with their own foli- age. This can be passed at the close of the meal for the fruit course.

Little Neck Clams Oyster Cream Soup Wafers Celery

Roast Young Turkey, Chestnut Stuffing, Giblet Sauce Mashed Potatoes, Squash, Creamed Onions Cranberry Jelly

Chicken Salad served in Orange Skins

OHves Rolled Sandwiches tied with Yellow Baby Ribbon

Mince Pie Pumpkin Pie

Ginger Ice Cream Sunshine Cake

Candied Orange Peel Fruit Mint Candies

Crackers Cheese

Coffee Champagne Cider Salted Nuts

368 THE MENDELSSOHN CLUB COOK BOOK.

Christmas Dinner.

The Christmas colors should be used, red and green. A large cut glass bowl filled with holly branches and glowing poinsetta blossoms is an attractive center-piece. The salad should be served in large red peppers. Select fine ones with stems, cut off top, re- move seeds, fill with the salad, replace top. The upright stem serves as a handle.

Blue Points

Claret Consomme Bread Sticks Tied with Red Ribbons

Southern Chicken Pie Potato Puff Pickled Peaches

Roast Goose with Raisin Dressing, Surrounded with Baked Red

Apples with core hole filled with Currant Jelly

Glace Sweet Potatoes New Beets, Italian Style

Baked Tomato with Rice

Sweetbread Salad served in Red Peppers

Radishes cut like Roses Ripe Olives

Lettuce Sandwiches Christmas Plum Pudding

Wine Sauce made at table in Chafing Dish

Charlotte Russe garnished with Preserved Strawberries

Nuts Raisins' Stuffed Dates

Cheese Crackers

Picnic Supper.

Fried Chicken Escalloped Potatoes with Grated Cheese on top

Stuffed Eggs, au Gratin Sardine Sandwiches

Cabbage Salad in Lemon Cups Ohves

Pineapple Tarts Honey Drop Cookies

Hallowe'en Supper.

Brown Bread Sandwiches Pumpkin Pie

Doughnuts Champagne Cider

Raisins Apples Nuts

tablp: etiquette and menus. 369

German Luncheon.

Thin Slices of Rye Bread, some with Smoked Salmon on top, some

with Cheese, some with Cold Meats and some with

Frankfurt Sausages

White Wine Soup Crackers and Cheese

Timbales of Cold Meat and Tomato Sauce

Macaroni a la Italian Potatoes

Rof^ks Apple Sauce

Children's Party.

Sliced Cold Turkey or Chicken Saratoga Potatoes

Peanut Sandwiches Sweet Sandwiches

Ice Cream Frozen in Different Forms

Little Frosted Cakes with Caraway Candies on top

Cracker Jack Candy

NOV 8 1909

I COPY. DEI.. TO CAT DIV.

NOV' 8 i'.::9

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