4. An ice, mousse or bombe, or other delicate dessert 5. Black coffee An English dinner will conclude with a savory such as wafers and cheese, cheese soufflé, or apple savories, etc. Dinner breads, if served at all, should be small and light, such as Melba toast, toasted rolls, or small hot rolls. As adapted to a simple home dinner, the menu becomes: 1. Soup, thick or thin, or an appetizer, fruit or fruit cup, or salad 2. Main course with vegetable and salad 3. Dessert — light or hearty, fruit or fruit salad with cheese and crackers A FEW RULES FOR SUCCESSFUL DINING 1. Foods at the height of their season are the best choice, both for economy and interest. 2. Serve a light dessert with a heavy main course and vice versa. 3. Do not repeat flavors in the same menu (tomato soup and tomato salad, etc.). 4. Serve at least one hot dish, even for a midsummer meal. 5. If wine is to be served with dinner, make the salad dressing with wine vinegar, since malt vinegar kills the taste of the wine. 6. Try out new recipes and combinations before presenting them to guests. 7. Use generous-sized serving dishes so that food may be arranged attractively without crowding or danger of spilling when served. DINNER SUGGESTIONS Soups (pp. 141-179) and Soup Accompaniments (pp. 130-133) : For a ones dinner, a clear soup is preferred, such as Con- sommé*, Clear Mushroom Soup’, Essence of Tomato™, Tomato Madrilene™, Clam Bouillon™, etc. Fish Course: Fish Mousse”, Whitebait™!, Oyster Crabs™, Fricas- see of Lobster and Mushrooms”, Savory Oysters”, ete. Shrimps with Dill’, Lobster Croquettes™, etc. Cromesquis a Small figures refer to the pages where recipes appear in this book. 10 THE BOSTON COOKING-SCHOOL COOK BOOK DINNER SUGGESTIONS, continued la Russe”, Halibut Marguerites’’, Halibut Timbales*", Lobster Timbales*’, Lobster Mousse’, Crabmeat Mornay*”, etc., Lobster a la Newburg”, etc. Creole Tomatoes’. Potatoes: For the simple dinner, see Potatoes (pp. 430-445). Wild rice® or hominy cakes” or croquettes are delicious substi- tutes with poultry and game. For the formal dinner, a starchy vegetable is often omitted. If served, choose tiny new potatoes, Fried Potato Balls*’, Potato Rissolée*’, or Lattice Potatoes*”, etc. Vegetables (pp. 446-485) : See also Fritters (pp. 392-396). For the formal dinner, serve fresh green vegetables, cut daintily, asparagus with melted butter or Hollandaise™ (often as a sepa- rate course), tiny Lima beans®, mushrooms*”, chestnuts in cream or puréed®, spinach a la Béchamel*”. Salads: If there is to be a dessert course, the dinner salad should be extremely simple — a green salad™, Alligator Pear Salad*”, or Grapefruit and Watercress’, etc. Salad and dessert may be combined by serving a mixed fruit salad or frozen fruit salad with toasted crackers’ and cheese 2 Desserts: Fruits”, French Pancakes, Custards and Puddings™, Souffés and Sweet Omelets™, Frozen Desserts*’, Pastry Desserts®’, For the formal dinner, frozen desserts are the usual choice, a mousse or parfait™, Baked Alaska®’, a bombe or mold®. Also Soufflés™, Charlottes®”. MAIN COURSE: (Sce Fish”, Beef, Lamb and Mutton”", etc.) * Larded Fillet of Beef”, New Parsley Potatoes“, Peas“, Green Beans’, or Asparagus‘ * Tournedoes of Beef”, Stuffed Mushroom Caps“, Chantilly Potatoes*”, Broiled Tomatoes! * Fillet of Beef with Vegetables””, Brabant Potatoes*® Roast Beef”, Yorkshire Pudding’, Horse-radish Sauce II, . Franconia*”® or Mashed Potatoes*’, Cauliflower*” or Beets*” * Especially suitable for company dinner. Small figures refer to the pages where recipes appear in this book. MENU MAKING 11 * Roast Saddle of Lamb*’, Mint Sauce or Currant Mint Sauce”, Boiled New Potatoes*' or Savory Potatoes’, Asparagus"® Hollandaise™ Fried Chicken**, Hominy Cakes”, Lima Beans“, Corn Pudding”

AI-modernized reading of the original text

4. An ice, mousse or bombe, or other delicate dessert 5. Black coffee An English dinner will conclude with a savory such as wafers and cheese, cheese soufflé, or apple savories, etc. Dinner breads, if served at all, should be small and light, such as Melba toast, toasted rolls, or small hot rolls. As adapted to a simple home dinner, the menu becomes: 1. Soup, thick or thin, or an appetizer, fruit or fruit cup, or salad 2. Main course with vegetable and salad 3. Dessert — light or hearty, fruit or fruit salad with cheese and crackers A FEW RULES FOR SUCCESSFUL DINING 1. Foods at the height of their season are the best choice, both for economy and interest. 2. Serve a light dessert with a heavy main course and vice versa. 3. Do not repeat flavors in the same menu (tomato soup and tomato salad, etc.). 4. Serve at least one hot dish, even for a midsummer meal. 5. If wine is to be served with dinner, make the salad dressing with wine vinegar, since malt vinegar kills the taste of the wine. 6. Try out new recipes and combinations before presenting them to guests. 7. Use generous-sized serving dishes so that food may be arranged attractively without crowding or danger of spilling when served. DINNER SUGGESTIONS Soups (pp. 141-179) and Soup Accompaniments (pp. 130-133) : For a formal dinner, a clear soup is preferred, such as Consommé*, Clear Mushroom Soup’, Essence of Tomato™, Tomato Madrilene™, Clam Bouillon™, etc. Fish Course: Fish Mousse”, Whitebait™!, Oyster Crabs™, Fricassee of Lobster and Mushrooms”, Savory Oysters”, ete. Shrimps with Dill’, Lobster Croquettes™, etc. Cromesquis a [illustration: Small figures refer to the pages where recipes appear in this book.] DINNER SUGGESTIONS, continued la Russe”, Halibut Marguerites’’, Halibut Timbales*", Lobster Timbales*’, Lobster Mousse’, Crabmeat Mornay*”, etc., Lobster a la Newburg”, etc. Creole Tomatoes’. Potatoes: For the simple dinner, see Potatoes (pp. 430-445). Wild rice® or hominy cakes” or croquettes are delicious substitutes with poultry and game. For the formal dinner, a starchy vegetable is often omitted. If served, choose tiny new potatoes, Fried Potato Balls*’, Potato Rissolée*’, or Lattice Potatoes*”, etc. Vegetables (pp. 446-485) : See also Fritters (pp. 392-396). For the formal dinner, serve fresh green vegetables, cut daintily, asparagus with melted butter or Hollandaise™ (often as a separate course), tiny Lima beans®, mushrooms*”, chestnuts in cream or puréed®, spinach a la Béchamel*”. Salads: If there is to be a dessert course, the dinner salad should be extremely simple — a green salad™, Alligator Pear Salad*”, or Grapefruit and Watercress’, etc. Salad and dessert may be combined by serving a mixed fruit salad or frozen fruit salad with toasted crackers’ and cheese 2 Desserts: Fruits”, French Pancakes, Custards and Puddings™, Souffés and Sweet Omelets™, Frozen Desserts*’, Pastry Desserts®’, For the formal dinner, frozen desserts are the usual choice, a mousse or parfait™, Baked Alaska®’, a bombe or mold®. Also Soufflés™, Charlottes®”. MAIN COURSE: (Sce Fish”, Beef, Lamb and Mutton”", etc.) * Larded Fillet of Beef”, New Parsley Potatoes“, Peas“, Green Beans’, or Asparagus‘ * Tournedoes of Beef”, Stuffed Mushroom Caps“, Chantilly Potatoes*”, Broiled Tomatoes! * Fillet of Beef with Vegetables””, Brabant Potatoes*® Roast Beef”, Yorkshire Pudding’, Horse-radish Sauce II, . Franconia*”® or Mashed Potatoes*’, Cauliflower*” or Beets*” * Especially suitable for company dinner. Small figures refer to the pages where recipes appear in this book. * Roast Saddle of Lamb*’, Mint Sauce or Currant Mint Sauce”, Boiled New Potatoes*' or Savory Potatoes’, Asparagus"® Hollandaise™ Fried Chicken**, Hominy Cakes”, Lima Beans“, Corn Pudding”

Boston Cooking-School cook book