Menus
Description
This section is from the book "Crumbs From Everybody's Table - A Cook Book", by Mrs R. L. Porter, Mrs H. S. Ball. Also available from Amazon: Crumbs from everybody's table: A cook book.
Menus
Breakfast
Mush
_________
Meats Eggs Etc. Griddle Cakes
Hot Bread and Coffee served with Meats (Finger bowls placed at each plate, with Fruit.)
Luncheon
Soup Deviled Crab Escalloped Oysters Patties, Etc,
Croquettes
Chicken or Meats
Dessert with Coffee
Wines if desired (Finger bowls with dessert)
Dinner
Oysters on Half Shell
Soup
Fish Celery Olives Radishes Salted Almonds, etc.
Meats Game
Salad Cheese Crackers
Dessert Black Coffee Finger Bowls
WINES - (If Used)
With Soup With Meat
Sauterne or Sherry Choice of Hock or Claret
With Game and Salad With Dessert
Burgundy or Port Champagne or Still White Wines
N. B. - Serve pieces of lemon with oysters. Never serve two vegetables with one course. . Finger bowls should be one-third full and contain a slice of lemon, and in very hot weather a little ice.
The above menus are given for the benefit of young and inexperienced housekeepers. Each course is separated by dashes.
Mrs. B. L,. Hollenbeck.
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