LESSON XC
Reading edition
COOKING AND SERVING A LUNCHEON OR SUPPER
Cook and serve a luncheon or supper. The following menu is suggested:
Salmon Timbale with White Sauce Stuffed Baked Potatoes Stewed or Scalloped Tomatoes Bread and Butter Prune Pudding with Top Milk
Analyze this menu. Is food from each of the groups given in lesson LXXXIX contained in it?
Follow the English or family style of serving. Serve the luncheon or supper without a maid. Calculate the cost of the meal per person.