The guest cards are little circular marine water color sketches, no two alike. The menu is as follows: Grape Fruit with strawberries Salmon Croquettes Fried Mush Jelly Steamed Chicken Hot Rolls Shoestring Potatoes Coffee Vegetable Salad Wafers with Melted Cheese Molded Cherry Jelly with English Walnuts, served with Whipped Cream Sponge Cakes The grape fruit is served in halves with one large strawberry in the center of the fruit. The salmon cro- quettes are molded in pyramidal form, a bit of cress laid on the top, and the mush which has been made the night before is cut in cubes an inch square, dipped in eggs and cracker dust, then dropped in deep fat, the only way to fry mush a delicate brown and preserve its softness. A spoonful of current jelly completes a color scheme. Steamed Chicken. Grind with a food chopper the meat of two raw chickens and half a pound of pickled pork. Add a cup of sifted bread crumbs, half a cup of thick sweet cream, half a cup of butter, half a can of chopped mushrooms, a little minced parsley, salt and pepper✪ Steamed Chicken. Mix thorough- ly with the hands and put into well greased timbale cups and steam three hours. Sauce. Make a sauce for this by mixing the liquor of the mushrooms, half a cup of cream, the rest of the mush- 1 8 Breakfasts and Teas rooms, chopped ; heat and thicken with half a cup of cracker dust. Serve very hot. Vegetable Salad. With the smallest sized potato scoop, cut out a pint of potato balls about the size of common marbles and boil in salted water until tender. Let them cool, and add a pint of the largest peas, three stalks of minced celery, a good sized cucumber cut fine, ten drops of onion juice. Salt and pepper any good cooked dressing, to which add two large spoonfuls of thick cream and two of olive oil. Serve on a lettuce leaf, pour over the dressing, and last of all put on the top of the salad three little balls of red pickled beet cut with the potato scoop, and half embedded in the dressing. Make a gelatine jelly, flavored with juice of two lemons and cherries. Serve with whipped cream, into which beat finely sifted crumbs of three macaroons. Who Takes the Cake? "Who takes the cake?" is a most merry-making scheme to assist in entertaining at a breakfast. The hostess provides upon slips of paper, what may be termed cake-conundrums. These are neatly written and wound upon coarse steel knitting needles into little rolls and tied with baby-ribbon to match the color scheme of the table. These are brought in just after serving the coffee and passed to the guests. The hostess announces that each is to guess the name of the cake suggested on her Breakfasts and Teas 19 slip; adding, the one who gives the most correct an- swers wins the prize of a delicious cake. This should be exhibited. The hostess has a list of the answers, and when one misses the ''hit," she reads it aloud to the merriment of the crowd. For instance, one slip reads: Name the President's cake. The answer is (Election). The parenthesis must not appear on the slips. A list recently used, and very wittily selected, is given for suggestion : Name the Geologist's cake. (Mountain.) Name the Advertiser's cake. (Puff.) Name the Farmer's cake. (Corn.) Name the Tailor's cake. (Measure.) Name the Milliner's cake. (Ribbon.) Name the Devout cake. (Angel Food.)

AI-modernized reading of the original text

The guest cards are little circular marine water color sketches, no two alike. The menu is as follows: Grape Fruit with strawberries Salmon Croquettes Fried Mush Jelly Steamed Chicken Hot Rolls Shoestring Potatoes Coffee Vegetable Salad Wafers with Melted Cheese Molded Cherry Jelly with English Walnuts, served with Whipped Cream Sponge Cakes The grape fruit is served in halves with one large strawberry in the center of the fruit. The salmon croquettes are molded in pyramidal form, a bit of cress laid on the top, and the mush which has been made the night before is cut in cubes an inch square, dipped in eggs and cracker dust, then dropped in deep fat, the only way to fry mush a delicate brown and preserve its softness. A spoonful of current jelly completes a color scheme. Steamed Chicken. Grind with a food chopper the meat of two raw chickens and half a pound of pickled pork. Add a cup of sifted bread crumbs, half a cup of thick sweet cream, half a cup of butter, half a can of chopped mushrooms, a little minced parsley, salt and pepper. Mix thoroughly with the hands and put into well greased timbale cups and steam three hours. Sauce. Make a sauce for this by mixing the liquor of the mushrooms, half a cup of cream, the rest of the mush- 1 8 Breakfasts and Teas rooms, chopped ; heat and thicken with half a cup of cracker dust. Serve very hot. Vegetable Salad. With the smallest sized potato scoop, cut out a pint of potato balls about the size of common marbles and boil in salted water until tender. Let them cool, and add a pint of the largest peas, three stalks of minced celery, a good sized cucumber cut fine, ten drops of onion juice. Salt and pepper any good cooked dressing, to which add two large spoonfuls of thick cream and two of olive oil. Serve on a lettuce leaf, pour over the dressing, and last of all put on the top of the salad three little balls of red pickled beets cut with the potato scoop, and half embedded in the dressing. Make a gelatine jelly, flavored with juice of two lemons and cherries. Serve with whipped cream, into which beat finely sifted crumbs of three macaroons. Who Takes the Cake? "Who takes the cake?" is a most merry-making scheme to assist in entertaining at a breakfast. The hostess provides upon slips of paper, what may be termed cake-conundrums. These are neatly written and wound upon coarse steel knitting needles into little rolls and tied with baby-ribbon to match the color scheme of the table. These are brought in just after serving the coffee and passed to the guests. The hostess announces that each is to guess the name of the cake suggested on her Breakfasts and Teas 19 slip; adding, the one who gives the most correct answers wins the prize of a delicious cake. This should be exhibited. The hostess has a list of the answers, and when one misses the ''hit," she reads it aloud to the merriment of the crowd. For instance, one slip reads: Name the President's cake. The answer is (Election). The parenthesis must not appear on the slips. A list recently used, and very wittily selected, is given for suggestion : Name the Geologist's cake. (Mountain.) Name the Advertiser's cake. (Puff.) Name the Farmer's cake. (Corn.) Name the Tailor's cake. (Measure.) Name the Milliner's cake. (Ribbon.) Name the Devout cake. (Angel Food.)

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Breakfasts and teas