Page:The Boston cooking-school cook book (1910).djvu/706

From Wikisource
Jump to navigation Jump to search
This page needs to be proofread.

Fifth Lesson

Laying Luncheon Table (without cloth)
  Sideboard
  Serving Table
Care of Cutlery and Brass
Noisette Sandwiches
Russian Sandwiches
Reception Cocoa
Brandy Cocoa


Sixth Lesson

Laying Luncheon Table (with cloth)
  Sideboard
  Serving Table
Illustrate Serving of Luncheon
  Clearing of Table
Care of Lamps
Chicken Sandwiches
Windsor Sandwiches
Chocolate I, II


Seventh Lesson

Laying Dinner Table
  Sideboard
  Serving Table
Care and Laundering of Table Linen
French Dressing
Dressed Lettuce
Egg Salad I
Hindoo Salad
Lenten Salad
Lemonade
Fruit Punch


Eighth Lesson

Laying Dinner Table
  Sideboard
  Serving Table
Illustrate Serving of Dinner
  Clearing of Table
Carving
Cream Dressing
Egg Salad II
Nut and Celery Salad
Russian Salad
Stuffed Tomatoes I, II
Café Noir


Ninth Lesson

Laying Table for Formal Dinner
  Sideboard
  Serving Table
Illustrate Serving of Dinner
  Clearing of Table
Mayonnaise Dressing
Stuffed Tomatoes III
Malaga Salad
Brazilian Salad
Cucumber Cups with Lettuce
Stuffed Peppers
Sauterne Cup
Claret Cup


Tenth Lesson

Laying Table for Reception
Cream Mayonnaise Dressing
Lobster and Celery Salad
Chicken Salad
Sweetbread Salad
Moulded Salmon, Cucumber Sauce
Serving Table Waters and Alcoholic Beverages