Part 5 (1/2)

A small cl.u.s.ter of grapes served on dessert plates.

SECOND COURSE.

Baked apple--(Remove the core and fill with cooked oat meal; bake and serve with whipped cream over the whole.)

THIRD COURSE.

Chicken croquettes, scalloped potatoes, b.u.t.tered rolls, celery, coffee.

FOURTH COURSE.

Fruit and nut salad, served in small cups on a bread and b.u.t.ter plate, with a wafer.

FIFTH COURSE.

Ice cream, in chocolate, pink and white layers; angel food, and pink and white layer cake.

Have a dish of salted almonds on each table.

POND LILY BREAKFAST.

White and green are the colors for a September breakfast. Have the dining room decorated with luxuriant ferns and dainty, fragrant water lilies, the fireplace banked with ferns, the lilies scattered carelessly over the mantel.

In the center of the table have a miniature rowboat heaped high with the lilies. For the souvenirs have very small oars which could afterwards be used for paper knives; besides cl.u.s.ters of lilies.

Harp music is the most in harmony with our ideas of lilies and the lily naiads, so the soft strains will form a delightful accompaniment to the breakfast.

This is the menu:

_Cream of Lettuce Soup_ _Steamed White Fish_ _Hollandaise Sauce_ _Potato b.a.l.l.s_ _Maitre de Hotel Sauce_ _Jellied Chicken_ _Cauliflower, Creamed_ _Asparagus_ _Cheese Salad_ _Metropolitan Ice Cream_ _Small Cakes_ _Niagara Grapes_ _Coffee_

CREAM OF LETTUCE SOUP.

Break the outer green leaves from two heads of lettuce. Place neatly together and with a sharp knife cut into shreds. Put them into one quart of white stock and simmer gently for half an hour. Press through a colander, return to the fire. Rub together one tablespoonful of b.u.t.ter and two of flour, add two tablespoonfuls of hot stock and rub smooth, add this to the soup, stirring constantly until it thickens. Add a level tablespoonful of grated onion, one cupful of cream and a seasoning of salt and white pepper.

When ready to serve, beat the yolk of one egg lightly, pour into a tureen, turn the hot soup over it and add a heaping tablespoonful of finely chopped parsley.

The fish is garnished with cress.

CHEESE SALAD.

Mash very fine the cold yolks of three hard-boiled eggs, and rub with them a coffee cupful of finely grated cheese, a teaspoonful of mustard, a saltspoonful of salt and one-half as much white pepper. When all are well mixed, add two tablespoonfuls each of oil and vinegar, alternately.

Heap this upon fresh lettuce and garnish with the whites of eggs cut into rings, and a few tips of celery. Serve with hot b.u.t.tered crackers.