Page:Richards and Treat - Quantity Cookery.djvu/51

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TYPES OF MENUS
39

TEA-ROOM MENU[1]

CeleryOlivesRadishes
Green onionsFruit cocktailSpiced figs


Tomato bouillon in cupTureenFor two
Barley soup in cupTureenFor two


White fish broiled to order

Spring chicken, country style, jelly
Broiled lamb chops, peas
Roast leg of veal, dressing
Fresh mushrooms on toast
Boiled beef, horse radish sauce


Boiled rice and cream

Candied sweet potatoes

Asparagus on toast

Buttered new beets


Head lettuce, vinaigrette dressing

Waldorf salad

Fresh fruit salad, mayonnaise dressing

Combination vegetable salad, French dressing


Cinnamon rolls

Nut bread

Parker House rolls

Corn breadMaple syrup


Vanilla ice creamWintergreen sherbet

Baked apples, whipped cream

Apple pieRed raspberry pieWhipped cream


Grapefruit half;whole

Strawberry shortcake, whipped cream

Ice cream sandwich, hot chocolate sauce


Banana custard, whipped cream

Fresh cakeWhipped cream

Pineapple Bavarian cream, whipped cream

Coffee or tea

  1. Courtesy of Glass Block Tea Room, Duluth, Minnesota.