Practical vegetarian cookery

FORMAL LUNCHEONS.

Reading edition

Cherries. New Potatoes. Nut Croquettes. Steamed Corn. Italian Salad. Wafers. Macaroons. Orange Ice. Kisses. Chocolate with Whipped Cream.

Tomato Bouillon. Sweet Breads Served on Green Peas. Wachtmeister Potatoes. Grilled Mushrooms. Lettuce Salad. Wafers. Cheese. Lady Fingers. Eclairs. Chocolate Stripes. Pine-Apple Sherbet.

Soup. Cream of Green Peas. Eggs and Asparagus. Farina Croustades. Potato Pears. Salad of Grape Fruit and Walnut. Graham Sandwiches. Wafers. Chocolate Cream. Velvet Cake. Chocolate.

Corn Soup. An English Monkey. Bread. Savory Eggs. Boiled Potatoes. Turnip Soufflé. Snow Balls. Orange Cake. Gingerade.

Oranges.[1] Welsh Rarebit. Potato Croquettes. Fricasseed Tomatoes. Baked Eggs. Baked Mushrooms. Bread. Butter. Nut Salad. Wachtmeister Pudding. Grape Juice.

Macaroni Soup. Curried Rice. Fried Tomatoes. Yorkshire Pudding. Princess Potatoes. Olives. Salmagundi. Wafers. Frozen Fruits. Coffee.

Notes in this chapter

Note 1 · Peel and pierce with a fruit fork, leaving fork in the fruit; lay on a bed of cracked ice in shallow dish; serve from the platter.