The international cook book

The dessert is served, when an ice or ice cream, in sherbet glasses of cr>'stal on crystal plates. The sherbet glass and plate should match the goblet. Cake or cookies served with the dessert may be served on each plate Lndi\-idually, or may be brought to the table in a silver basket or dish and ser\-ed by the maid. Coffee for the formal dinner may be served with the dessert course. It is served from the kitchen or the buffet by the maid. After-dinner coffee may be served in the living room. During cold months or on a dreary rainy night, after-dinner coffee may be served around an open fire in the living room, or during warm weather it may be served on the porch. The silver after-dinner coffee service is preferable. The after-dinner coffee spoons are placed on the saucer with the cup. Bonbons and nuts are served with the dessert. The following menus may be used: Menu 1 Grapefruit cocktail (cherry garnish) Mock turtle soup Cheese wafers Celery Olives Radishes Broiled chicken Parsley potatoes String beans Pocket rolls Currant jelly Cucxunber and green grape aspic Wafers Orange sherbet Butterscotch whistles Salted nuts Coffee Bonbons .y^u ^^r-ittraciivc c^udhIv dinner L^ abu MENUS AND TABLE SERVICE 41 Menu 2 Sardellan canape Consomme Wafers Celery Pickles Crovm roast of pork with dressing ■ Browned potatoes Caulidower with garnish of browned crumbs and asparagus tips Jellied apples Endive salad Cheese sticks Cherry tart Whipped cream Salted almonds Coffee Peppermint Creams Menu 3 Strawberries with hulls Confectioners' sugar Essence of celery soup Melba toast Ripe olives Grilled ham Sauteed pineapple Au gratin potatoes Spinach ring with garnish of hard-cooked eggs Tomato and cucumber salad Anchovy roll Rhubarb tart Whipped cream Coffee Mint patties Menu 4 Fresh shrimp cocktail Jellied consomm^ Cheese crescent OUves Radishes Roast fillet of beef French fried potatoes Lima beans Griiied tomatoes Lettuce and artichoke hearts salad Wafer Frozen cream puffs Coffee Menu 5 Oyster cocktail Clear asparagus soup Wafers Curled celery Ohves Roast chicken with garnish of sauteed orange and apple rings Dressing Chestnut puree Baked squash en casserole Potato rolls Chinese cabbage Tomato slices Macaroon mousse Lady fingers Coffee Cinnamon cream patties 42 THE INTERNATIONAL COOK BOOK Holiday dinners are always important. The Thanksgiving dinner, the Christmas dinner, and the New Year's dinner have a very definite place in our lives. The service for the holiday dinner is formal and the table is laid accordingly. The table decorations are planned for the occasion. For a Thanksgiving dinner they may be a basket of fruit. For Christmas, tiny Christ- mas trees or other hohday decorations. Menus planned for the holiday are seasonal. The following are suggested: NEW YEAR'S DINNER Caviar canape Cream of mushroom soup Wafers Olives Hearts of celery Crown roast of lamb Dressing Baked potato Green peas Baby carrots Mint ice Currant jelly Pineapple cream cheese and anchovy salad Wafers Prune pie Ice cream Salted nuts Coffee Bonbons EASTER DINNER Smoked salmon canape Chicken bouillon Bread sticks Ripe olives Stuffed olives Baked ham Candied sweet potato Broccoli Hollandaise sauce Stuffed baked onions Apple jeUy Watermelon pickle Parker House rolls Ice cream Fresh strawberry sauce Angel cakes Coffee Bonbons