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FOR LUNCHEON AND SUPPER GUESTS
MARKET ORDER
½ pound bacon
1½ pints cream
1 quart milk
11 eggs
½ pound butter or margarine
½ pound fresh mushrooms
½ cup orange marmalade
1 head lettuce
1 can sliced pineapple
2 ounces pistachio nuts
5 ripe olives
½ pound brown sugar
½ pound walnuts
¼ pound coffee
1 tablespoon cocoa
1 package confectioners' sugar
½ tablespoon com syrup
½ pint salad oil
CREAMED EGGS AND MUSHROOMS WITH
BACON CURLS
Put
6 eggs in top of double boiler. Cover with
Hot water, bring to boiling point, place over boiling water or on back of range and let stand 60 minutes. Remove shells and cut eggs in eighths lengthwise. Remove skins and stems from
½ pound mushroom caps and cut in slices lengthwise. Cover stems and skins with
