Boiled Turkey, Oyster Sauce.
Masked Potatoes.
Mashed Turnips.
Roast Turkey, Chestnut Sauce.
Chicken Pie.
Celery. Cranberry Sauce.
Squash. Potato Puffs.
Sweet Potatoes. Cauliflower.
Lettuce Salad.
Mince Pie. Squash Pie.
Apple Pie. Cheese.
Apricot fee-cream. Cake
Apples. Oranges. Grapes.
Nuts.. Raisins.
BILLS OF FARE.
919
Consomme.
Oysters a la Poulette.
Roast Turkey, Giblet Sauce.
Cranberry Jelly. Celery.
Cauliflower au Gratin.
Potato Timbale.
Orange Salad.
Roast Saddle of Venison, Claret
Sauce.
Currant Jelly.
Glazed Siveet Potatoes.
Lettuce Salad.
Crackers. Cheese. Olive*.
Wine Jelly.
Charlotte Ruise.
Fruit. Confectionery.
Coffee.
Christmas Dinners.
Raio Oysters.
Consomme a la Royale.
Baked Kennebec Salmon, Lobster
Sauce.
Boiled Potato Balls, with Parsley
Butter.
Roast Goose, with Apple Sauce.
Cauliflower. Potato Puffs.
Coffee Granite.
Canvas-back Duck, Orange Sauce.
Dressed Celery. French Peas.
Lettuce Salad. Cheese Fingers.
Plum Pudding, Brandy Sauce.
Pistachio Ice-cream.
Orange Sherbet.
Cake. Fruit.
Coffee.
Oyster Bisque.
Turbans of Halibut Baked in White
Sauce.
Potato Cubes, with Parsley Butter.
Roast Turkey.
Cranberry Sauce. Celery.
Cauliflower. Mashed Potatoes.
Roast Duck.
Currant Jelly.
Baked Sweet Potatoes.
Dressed Celery.
Lettuce Salad.
Fruit Pudding, Wine Sauce.
Mince Pie. Apple Pie.
Jce-cream. Lady's Cake.
Salted Ptanuls. Fruit.
Coffee.
LUNCHES FOR TENNIS PARTIES.
In planning to provide a luncheon for a party of lawn-tennis
players one should remember that although so much exercise is
taken by the ladies and gentlemen that something ought to be ready
for quenching their thirst, it will be unwise to set forth ice-water.
Hot or iced tea will be better, and will give more satisfaction. Place
it where the players can get a cup readily. The tea may be kept hot a
long time by setting the pot under a " cosey," — a wadded cover ; or
if one possess a genuine Chinese teapot, it may be kept hot and good
for hours. At luncheon-time there should be fresh tea to serve
with sandwiches, bread-and-butter, and cake. Never yield to the
temptation to have an elaborate spread. A tennis-court is not the
place for it for at least two reasons : enthusiastic players do not care
to be called from their sport for the time necessary for the proper
serving of a variety of viands, and they are likely to resume playing
920 MISS PARLOA'S KITCHEN COMPANION.
so soon after any refreshment has been taken that the digestive
organs will be burdened unless the food be simple. Following art-
receipts for a few things which are good to provide : —
Chicken Sandwiches. — Suppose that twenty sandwiches are
wanted. Use a quart of fine-chopped cooked chicken, forty thin
slices of bread at least a day old, a table-spoonful of salt, half a tea-
spoonful of pepper, the yolks of six eggs that have been boiled for
twenty minutes, half a cupful of milk or cream, half a cupful of
butter, and half a teaspoonful of onion juice, — obtained by peeling
an onion and squeezing it : an operation described in the chapter en-
titled " What All Housekeepers Should Know." ✪ Iced Tea
Page 487 · 2 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Boiled Turkey, Oyster Sauce.
Mashed Potatoes.
Mashed Turnips.
Roast Turkey, Chestnut Sauce.
Chicken Pie. Celery. Cranberry Sauce.
Squash. Potato Puffs.
Sweet Potatoes. Cauliflower.
Lettuce Salad. Mince Pie. Squash Pie.
Apple Pie. Cheese.
Apricot Ice-cream. Cake
Apples. Oranges. Grapes.
Nuts. Raisins.
Consomme.
Oysters a la Poulette.
Roast Turkey, Giblet Sauce.
Cranberry Jelly. Celery.
Cauliflower au Gratin.
Potato Timbale.
Orange Salad.
Roast Saddle of Venison, Claret Sauce.
Currant Jelly. Glazed Sweet Potatoes.
Lettuce Salad.
Crackers. Cheese. Olives.
Wine Jelly.
Charlotte Ruise.
Fruit. Confectionery.
Coffee.
Christmas Dinners.
Raw Oysters.
Consomme a la Royale.
Baked Kennebec Salmon, Lobster
Sauce.
Boiled Potato Balls, with Parsley Butter.
Roast Goose, with Apple Sauce. Cauliflower. Potato Puffs.
Coffee Granite.
Canvas-back Duck, Orange Sauce.
Dressed Celery. French Peas.
Lettuce Salad. Cheese Fingers.
Plum Pudding, Brandy Sauce.
Pistachio Ice-cream.
Orange Sherbet.
Cake. Fruit.
Coffee.
Oyster Bisque. Turbans of Halibut Baked in White
Sauce. Potato Cubes, with Parsley Butter.
Roast Turkey.
Cranberry Sauce. Celery.
Cauliflower. Mashed Potatoes.
Roast Duck.
Currant Jelly.
Baked Sweet Potatoes.
Dressed Celery.
Lettuce Salad.
Fruit Pudding, Wine Sauce. Mince Pie. Apple Pie.
Ice-cream. Lady's Cake.
Salted Peanuts. Fruit.
Coffee.
LUNCHES FOR TENNIS PARTIES.
In planning to provide a luncheon for a party of lawn-tennis players one should remember that although so much exercise is taken by the ladies and gentlemen that something ought to be ready for quenching their thirst, it will be unwise to set forth ice-water. Hot or iced tea will be better, and will give more satisfaction. Place it where the players can get a cup readily. The tea may be kept hot a long time by setting the pot under a " cosey," — a wadded cover ; or if one possess a genuine Chinese teapot, it may be kept hot and good for hours. At luncheon-time there should be fresh tea to serve with sandwiches, bread-and-butter, and cake. Never yield to the temptation to have an elaborate spread. A tennis-court is not the place for it for at least two reasons : enthusiastic players do not care to be called from their sport for the time necessary for the proper serving of a variety of viands, and they are likely to resume playing
so soon after any refreshment has been taken that the digestive organs will be burdened unless the food be simple. Following artreceipts for a few things which are good to provide : —
Chicken Sandwiches. — Suppose that twenty sandwiches are wanted. Use a quart of fine-chopped cooked chicken, forty thin slices of bread at least a day old, a table-spoonful of salt, half a teaspoonful of pepper, the yolks of six eggs that have been boiled for twenty minutes, half a cupful of milk or cream, half a cupful of butter, and half a teaspoonful of onion juice, — obtained by peeling an onion and squeezing it : an operation described in the chapter entitled " What All Housekeepers Should Know."
Records on this page
Iced TeaChicken Sandwiches