A perfect luncheon is light and simple but satisfying. The present trend is toward shorter menus, two or three courses being the average. The luncheon usually begins with a clear or cream, soup served in cups, but there are other popular choices, such as a tomato or fruit juice cocktail, fruit cocktail, or other appetizer, or a light fruit or vegetable salad or shell fish or a well-seasoned egg dish. Dessert may be delicate or hearty as required by the season and the type of main dish served. Fruit or a fruit salad may replace dessert. Tea, chocolate, or coffee may be served with an informal luncheon, but black coffee is the correct choice after a formal luncheon. MAIN COURSE: Cheese Soufflé**, Chinese Cabbage and Tomatoes**, Cream Scones” Macaroni Ring filled with Creamed Mushrooms™, As- paragus Salad*® Florentine Eggs in Casseroles**, Pinwheel Biscuits” or Nut Bread" Lobster Stew’, Toasted English Muffins“, Green Salad Individual Vegetable Salads”, Honey Bread Vegetable Chowder™, Toasted Cheese Sandwiches’, Edge- water Pear Salad*“ Smelts, Amandine”, Purée of Spinach*” with Hollandaise™, if desired, Luncheon Rolls” Fish Balls**, Mint Glazed Carrots with Peas**, Hot Corn Bread™ Samoset Scallops’, Melba Toast, Macédoine Salad*”” Small figures refer to the pages where recipes appear in this book. MENU MAKING 7 Corned Beef Hash®, Succotash*®, Rye Bread” Mixed Grill’®, Hard Rolls, Normandy Salad™ Sweetbreads Monroe™, Alligator Pear and Orange Salad™®, Cream Bread Fingers” Chicken Hash, Corn Pudding (if desired), Tiny Lima Beans or Green Beans“’, Orange Peel Bread’ or Popovers" Crabmeat and Pineapple Salad™, Crescent Rolls” Alligator Pear Stuffed with Shrimp, Corn Crisps” Shrimps, Louisiana Style’, Southern Biscuits”, Cucumber and Radish Salad®™” Eggs a la Mimosa“, Cheese Biscuits” (Hot Mocha Soufflé™ for dessert) Stuffed Mushrooms on Toas Pork Sausages*’, Celery Salad™ Fresh Vegetable Plate I. Turkish Pilaf*’, Broccoli, Hollandaise™, Fried Egg- plant*®® II. Baked Stuffed Tomato*’, Green Beans, Braised Celery*®, Corn Fritter*” III. Baby Carrots*’, Spinach*’, Lima Beans, Baked Stuffed Potato IV. Stuffed Mushrooms, Green Peas’, Parsley Potatoes™, Cauliflower” (Also: See Suggestions under Sunday Night Suppers, p. 17.) LUNCHEON MENUS I Stuffed Eggs™ Melba Toast™ ‘Cold Lobster Macédoine Salad” Tiny Hot Rolls” Coffee Ice Cream” Whipped Cream Cream Sponge Cakes™ II Bouillon™ Finnan Haddie, Delmonico™ Small Lima Beans*” Corn Bread” Macédoine of Fruit Cookies™ Small figures refer to the pages where recipes appear in this book. t, Broiled -Bacon® or Tiny 8 THE BOSTON COOKING-SCHOOL COOK BOOK ill Tomato and Cottage Cheese Scrambled Eggs, New York Style*® Asparagus“, Vinaigrette” Cream Scones” Mocha Souffle™ 128 IV Celery and Tomato Purée’™ Cheese Custard Ring™ filled with Green Peas Orange Peel Bread’ Spring Salad®™ Lemon Tarts™ V Split Pea Soup’” Hot Crackers Green Salad™ Cheese** Chocolate Bread Pudding™ Whipped Cream* or Hard Sauce with Cream™ VI WEDDING BREAKFAST Bouquet Cocktail® or Clear Chicken Broth’ Lobster a la Delmonico™ in Swedish Timbale Cases™ Piedmont Potato Croquettes™ Bowknot Rolls” Strawberry Parfait Amour™ Black Coffee* DINNER The long elaborate dinner is — happily — outmoded. Regard for health and beauty as well as a love of games and the theater have contributed to the vogue for fewer and simpler courses. Even for important occasions, a dinner in a private house will seldom include more than: 1. Soup (preferably clear) or a fish course, occasionally both 2. Broiled poultry or other light meat course, carved in the kitchen and passed with a salad or vegetable Small figures refer to the pages where recipes appear in this book. MENU MAKING 9 3. A light salad (if not served with the meat) or a vegetable, such as asparagus or artichokes

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A perfect luncheon is light and simple but satisfying. The present trend is toward shorter menus, two or three courses being the average. The luncheon usually begins with a clear or cream, soup served in cups, but there are other popular choices, such as a tomato or fruit juice cocktail, fruit cocktail, or other appetizer, or a light fruit or vegetable salad or shell fish or a well-seasoned egg dish. Dessert may be delicate or hearty as required by the season and the type of main dish served. Fruit or a fruit salad may replace dessert. Tea, chocolate, or coffee may be served with an informal luncheon, but black coffee is the correct choice after a formal luncheon. MAIN COURSE: Cheese Soufflé**, Chinese Cabbage and Tomatoes**, Cream Scones” Macaroni Ring filled with Creamed Mushrooms™, Asparagus Salad*® Florentine Eggs in Casseroles**, Pinwheel Biscuits” or Nut Bread" Lobster Stew’, Toasted English Muffins“, Green Salad Individual Vegetable Salads”, Honey Bread Vegetable Chowder™, Toasted Cheese Sandwiches’, Edgewater Pear Salad*“ Smelts, Amandine”, Purée of Spinach*” with Hollandaise™, if desired, Luncheon Rolls” Fish Balls**, Mint Glazed Carrots with Peas**, Hot Corn Bread™ Samoset Scallops’, Melba Toast, Macédoine Salad*”” Small figures refer to the pages where recipes appear in this book. Corned Beef Hash®, Succotash*®, Rye Bread” Mixed Grill’®, Hard Rolls, Normandy Salad™ Sweetbreads Monroe™, Alligator Pear and Orange Salad™®, Cream Bread Fingers” Chicken Hash, Corn Pudding (if desired), Tiny Lima Beans or Green Beans“’, Orange Peel Bread’ or Popovers" Crabmeat and Pineapple Salad™, Crescent Rolls” Alligator Pear Stuffed with Shrimp, Corn Crisps” Shrimps, Louisiana Style’, Southern Biscuits”, Cucumber and Radish Salad®™” Eggs a la Mimosa“, Cheese Biscuits” (Hot Mocha Soufflé™ for dessert) Stuffed Mushrooms on Toast Pork Sausages*’, Celery Salad™ Fresh Vegetable Plate I. Turkish Pilaf*’, Broccoli, Hollandaise™, Fried Eggplant*®® II. Baked Stuffed Tomato*’, Green Beans, Braised Celery*®, Corn Fritter*” III. Baby Carrots*’, Spinach*’, Lima Beans, Baked Stuffed Potato IV. Stuffed Mushrooms, Green Peas’, Parsley Potatoes™, Cauliflower” (Also: See Suggestions under Sunday Night Suppers, p. 17.) LUNCHEON MENUS Stuffed Eggs™ Melba Toast™ ‘Cold Lobster Macédoine Salad” Tiny Hot Rolls” Coffee Ice Cream” Whipped Cream Cream Sponge Cakes™ Bouillon™ Finnan Haddie, Delmonico™ Small Lima Beans*” Corn Bread” Macédoine of Fruit Cookies™ Small figures refer to the pages where recipes appear in this book. t, Broiled -Bacon® or Tiny Tomato and Cottage Cheese Scrambled Eggs, New York Style*® Asparagus“, Vinaigrette” Cream Scones” Mocha Souffle™ Celery and Tomato Purée’™ Cheese Custard Ring™ filled with Green Peas Orange Peel Bread’ Spring Salad®™ Lemon Tarts™ Split Pea Soup’” Hot Crackers Green Salad™ Cheese** Chocolate Bread Pudding™ Whipped Cream* or Hard Sauce with Cream™ WEDDING BREAKFAST Bouquet Cocktail® or Clear Chicken Broth’ Lobster a la Delmonico™ in Swedish Timbale Cases™ Piedmont Potato Croquettes™ Bowknot Rolls” Strawberry Parfait Amour™ Black Coffee* DINNER The long elaborate dinner is — happily — outmoded. Regard for health and beauty as well as a love of games and the theater have contributed to the vogue for fewer and simpler courses. Even for important occasions, a dinner in a private house will seldom include more than: 1. Soup (preferably clear) or a fish course, occasionally both 2. Broiled poultry or other light meat course, carved in the kitchen and passed with a salad or vegetable Small figures refer to the pages where recipes appear in this book. 3. A light salad (if not served with the meat) or a vegetable, such as asparagus or artichokes

Boston Cooking-School cook book