Consomm6 Celery Olives Almonds TAe Queen Cook Book %\% Third Course. Fish Souffl6 Puffed Potatoes Fourth Course, Roast Turkey Chicken Pie Parisienne Potatoes Baked Sweet Potatoes Creamed Corn or Succotash Gooseberry Catsup Cranberry Jam Pickles Fifth Course. Lettuce Salad Wafers Sixth Course, English Plum Pudding with Foaming Sauce Seventh Course, Mince Pie Orange Jelly Coffee Eighth Course. Fruit Nuts Raisins Dinner No. 4. First Course. Cream Oyster Soup with Wafers and Celery Second Course. Roast Beef with Browned Mashed Potatoes Corn Tomatoes Peas Third Course. Lettuce sa^ad with thin Bread and Butter Fourth Course. Pudding or Pie, or only Ice Cream Cakes Fifth Course. Coffee Fruit ^ i^ Tie Qttien Ceok BaA Lunch Menu No. i First Course. Bouillon Served in Small China Cups Second Course. Lamb Chops Saratoga Chips Rolls and Bread Third Course, Chicken Salad with Mayonnaise Dressing Wafers Salted Almonds Olives Fourth Course. Ice Cream Cakes Chocolate with Whipped Cream Fruit Flowers are Always Appropriate Lunch No. 2. First Course. Escalloped Oysters Baked Potatoes Bread Spiced Pickles Biscuit Second Course. Lettuce and Egg Salad with Dressing Third Course. Grape Fruit Served with Chopped Ice Caks Coffee The Queen Cook Book 317 Lunch No. 3. First Course, Bouillon Served in Small Cups Second Course, Fried Sweet Breads Escalloped Potatoes Minced Ham Sandwiches Rolls Celery Olives Pickles Third Course. Chicken Salad Wafers Fourth Course, Peach Sherbet Mixed Cake Coffee Chocolate with Whipped Cream Fruit and Flowers Supper Menu. First Course, White Fish, a la Creme Served in individual shells Second Course. Sweet Breads French Peas Julienne Potatoes Bread and Rolls Cheese Straws. Olives Pickles Third Course. Chocolate Blanc Mange with Whipped Cream Cake Coffee Cocoa In the season the combination of vanilla blanc mange with fresh raspberries and whipped cream is delicious. Other fruits may be substituted in their season. 3t8 ' The Queen Cook Booh Allowance of Supplies for an Evening Enter- tainment. It is usually safe to provide for only about two- thirds out of every hundred invited, Allow one quart of oysters for four persons present; six white chickens, a ten or twelve pound turkey, and twenty heads of celery for chicken salad, are enough for fifty guests; one gallon of ice cream to every twenty guests; one hundred sandwiches for sixty guests. TABLE OF WEIGHTS AND MEASURES. 2 heaping teaspoons= i heaping tablespoon. 2 teaspoons of liquid = i tablespoon. 5 tablespoons of liquid= i gill. 2 tablespoons of liquid= i ounce. 4 gills= I pint. I small coffeecup= J^ pint. 4 cups flour= I quart. 1 heaping quart flour= i pound. 2 rounded tablespoons flour= i ounce. I J^ pints corn meal= i pound. 3 cups corn meal= i pound. I cup butter= ^ pound. I pint butter= i pound. Butter the size of an egg== 2 ounces. I rounded tablespoon of butter= i ounce. I pint chopped meat= i pound. lo eggs= I pound. 1 pint coffee sugar= i pound. 2 cups coffee sugar= i pound 2J^ cups powdered sugar= i pound. I heaping pint brown sugar-» i pouncL INDEX. *The astarisks detignate favorite recipes of the author. Accidents^ In Case of Adulterations, or What People Eat 277- Alum, Is Alum Poisonous. Amarylis, Scarlet Ants, Black Ants, Red 296, Apple Sauce 130, Apple Worm Asparagus on Toast Asthma Beans, Lima PicUed.... *Boston Baked Bed Bugs Bed. Soft Beet Balls... Cakes — Raw Cold Pressed Cooked Dried Com Hash Croquettes Boiled Soup Bone. . . . Broiled Steak A Flank of Fillet of Fresh Hashes Loaf Meat Pie kla. Mode Roast, With Yorkshire Pudding , . . To Fry a Round or Tough Steak Scalloped Meats Scraped for Sand- wiches 274 279 276 299 292 297 221 295 12'

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Consommé Celery Olives Almonds The Queen Cook Book Third Course. Fish Soufflé Puffed Potatoes Fourth Course, Roast Turkey Chicken Pie Parisienne Potatoes Baked Sweet Potatoes Creamed Corn or Succotash Gooseberry Catsup Cranberry Jam Pickles Fifth Course. Lettuce Salad Wafers Sixth Course, English Plum Pudding with Foaming Sauce Seventh Course, Mince Pie Orange Jelly Coffee Eighth Course. Fruit Nuts Raisins Dinner No. 4. First Course. Cream Oyster Soup with Wafers and Celery Second Course. Roast Beef with Browned Mashed Potatoes Corn Tomatoes Peas Third Course. Lettuce sa^ad with thin Bread and Butter Fourth Course. Pudding or Pie, or only Ice Cream Cakes Fifth Course. Coffee Fruit ^ i^ The Queen Cook Book Lunch Menu No. i First Course. Bouillon Served in Small China Cups Second Course. Lamb Chops Saratoga Chips Rolls and Bread Third Course, Chicken Salad with Mayonnaise Dressing Wafers Salted Almonds Olives Fourth Course. Ice Cream Cakes Chocolate with Whipped Cream Fruit Flowers are Always Appropriate Lunch No. 2. First Course. Escalloped Oysters Baked Potatoes Bread Spiced Pickles Biscuit Second Course. Lettuce and Egg Salad with Dressing Third Course. Grape Fruit Served with Chopped Ice Cakes Coffee The Queen Cook Book 317 Lunch No. 3. First Course, Bouillon Served in Small Cups Second Course, Fried Sweet Breads Escalloped Potatoes Minced Ham Sandwiches Rolls Celery Olives Pickles Third Course. Chicken Salad Wafers Fourth Course, Peach Sherbet Mixed Cake Coffee Chocolate with Whipped Cream Fruit and Flowers Supper Menu. First Course, White Fish, a la Creme Served in individual shells Second Course. Sweet Breads French Peas Julienne Potatoes Bread and Rolls Cheese Straws. Olives Pickles Third Course. Chocolate Blanc Mange with Whipped Cream Cake Coffee Cocoa In the season the combination of vanilla blanc mange with fresh raspberries and whipped cream is delicious. Other fruits may be substituted in their season. 3t8 ' The Queen Cook Book Allowance of Supplies for an Evening Entertainment. It is usually safe to provide for only about two-thirds out of every hundred invited, Allow one quart of oysters for four persons present; six white chickens, a ten or twelve pound turkey, and twenty heads of celery for chicken salad, are enough for fifty guests; one gallon of ice cream to every twenty guests; one hundred sandwiches for sixty guests. TABLE OF WEIGHTS AND MEASURES. 2 heaping teaspoons= i heaping tablespoon. 2 teaspoons of liquid = i tablespoon. 5 tablespoons of liquid= i gill. 2 tablespoons of liquid= i ounce. 4 gills= I pint. I small coffeecup= J^ pint. 4 cups flour= I quart. 1 heaping quart flour= i pound. 2 rounded tablespoons flour= i ounce. I J^ pints corn meal= i pound. 3 cups corn meal= i pound. I cup butter= ^ pound. I pint butter= i pound. Butter the size of an egg== 2 ounces. I rounded tablespoon of butter= i ounce. I pint chopped meat= i pound. lo eggs= I pound. 1 pint coffee sugar= i pound. 2 cups coffee sugar= i pound 2J^ cups powdered sugar= i pound. I heaping pint brown sugar-» i pouncL INDEX. *The asterisks designate favorite recipes of the author. Accidents^ In Case of Adulterations, or What People Eat 277- Alum, Is Alum Poisonous. Amarylis, Scarlet Ants, Black Ants, Red 296, Apple Sauce 130, Apple Worm Asparagus on Toast Asthma Beans, Lima PicUed.... *Boston Baked Bed Bugs Bed. Soft Beet Balls... Cakes — Raw Cold Pressed Cooked Dried Com Hash Croquettes Boiled Soup Bone. . . . Broiled Steak A Flank of Fillet of Fresh Hashes Loaf Meat Pie kla. Mode Roast, With Yorkshire Pudding , . . To Fry a Round or Tough Steak Scalloped Meats Scraped for Sandwiches 12'

The Queen Cook Book: A Careful Compilation of Recipes and Practical ...