The Boston Cooking-School Cook Book · Fannie Merritt Farmer

Chapter XXXVIII: Suitable Combinations for Serving

39 of 40 · 8 min of reading

SUITABLE COMBINATIONS FOR SERVING

Breakfast Menus

Oranges Oatmeal with Sugar and Cream Boiled Ham Creamed Potatoes Pop-overs or Fadges Coffee

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Quaker Rolled Oats with Baked Apples, Sugar and Cream Creamed Fish Baked Potatoes Golden Corn Cake Coffee

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Bananas Old Grist Mill Toasted Wheat with Sugar and Cream Scrambled Eggs Sautéd Potatoes Graham Gems Griddle Cakes Coffee

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Grape Fruit Wheatlet with Sugar and Cream Beefsteak Lyonnaise Potatoes Twin Mountain Muffins Coffee

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Sliced Oranges Wheat Germ with Sugar and Cream Warmed over Lamb French Fried Potatoes Raised Biscuits Buckwheat Cakes with Maple Syrup Old Grist Mill Coffee

[Illustration:

TABLE LAID FOR BREAKFAST.--Page 592._ ]

[Illustration:

LUNCHEON TABLE LAID FOR FISH COURSE, SOUP COURSE PRESUMABLY HAVING BEEN REMOVED.--Page 594._ ]

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Strawberries Hominy with Sugar and Cream Bacon and Fried Eggs Baked Potatoes Rye Muffins Coffee

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Raspberries Shredded Wheat Biscuit Dried Smoked Beef in Cream Hashed Brown Potatoes Baking-Powder Biscuit Coffee

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Watermelon Old Grist Mill Rolled Oats with Sugar and Cream Broiled Halibut Potato Cakes Sliced Cucumbers Quaker Biscuit Coffee

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Cantaloupe Pettijohn’s with Sugar and Cream Cecils with Tomato Sauce Potato Balls Rice Muffins Coffee

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Peaches Farinose with Sugar and Cream Omelette Potatoes à la Maître d’Hôtel Berry Muffins Coffee

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Blackberries H-O with Sugar and Cream Dropped Eggs on Toast Waffles with Maple Syrup Coffee

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Pears Old Grist Mill Rolled Wheat with Sugar and Cream Corned Beef Hash Milk Toast Coffee

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Grapes Cereal with Fruit Fried Smelts Baked Sweet Potatoes Sliced Tomatoes Oatmeal Muffins Coffee

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Oatmeal Mush with Apples Hamburg Steaks Creamed Potatoes White Corn Cake Coffee

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Plums and Pears Cracked Wheat with Sugar and Cream Baked Beans Fish Balls Brown Bread Old Grist Mill Coffee

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Sliced Peaches Germea with Sugar and Cream Brown Bread Toast Cold Sliced Meat Sautéd Sweet Potatoes Coffee

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Wheatena with Sugar and Cream Fish Hash Buttered Graham Toast Strawberry Short Cake Coffee

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Grapes Old Grist Mill Rye Flakes with Sugar and Cream Lamb Chops Baked Potatoes Raised Muffins Doughnuts and Coffee

Luncheon Menus

Grilled Sardines Baked Apples with Cream Rolls Sponge Cake Cocoa

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Creamed Chicken Celery Rolls Grapes and Apples Tea

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Lamb Croquettes Dressed Lettuce Baking-Powder Biscuit Gingerbread Cheese Tea

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Split Pea Soup Crisp Crackers Egg Salad Entire Wheat Bread Oranges Cocoa

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Cold Sliced Meat Cheese Fondue Bread and Butter Sliced Peaches Cookies Old Grist Mill Coffee

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Broiled Ham Scalloped Potatoes Brown Bread and Butter Sliced Oranges Wafers

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Scalloped Oysters Rolls Dressed Celery Polish Tartlets Tea

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Salmi of Lamb Olives Bread and Butter Cake Chocolate

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Oyster Stew Oyster Crackers or Dry Toast Pickles Cream Whips Lady Fingers

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Scalloped Turkey Brown Bread Sandwiches Lettuce Salad Cheese Straws Tea

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Turban of Fish Saratoga Potatoes Warmed over Muffins Nuts Crackers Cheese Tea

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Cream of Tomato Soup Croûtons Omelet with Vegetables Bread and Butter Bananas Tea

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Salad à la Russe Graham Bread and Butter Peach Sauce Scotch Wafers Tea

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Cold Sliced Tongue Macaroni and Cheese Lettuce Salad Crackers Wafers Coffee

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Salmon Croquettes Rolls Dressed Lettuce Strawberries and Cream Tea

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Beef Stew with Dumplings Sliced Oranges Cake Tea

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Lobster Salad Rolls Raspberries and Cream Wafers Russian Tea

[Illustration:

TABLE LAID FOR FORMAL LUNCHEON.--Page 596._ ]

[Illustration:

CENTREPIECE FOR LUNCHEON OR DINNER TABLE.--Page 598._ ]

[Illustration:

CENTREPIECE FOR THANKSGIVING DINNER TABLE.--Page 598._ ]

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Cold Sliced Corned Beef Corn à la Southern Entire Wheat Bread and Butter Grapes and Pears

Dinner Menus

Cream of Celery Soup Roast Beef Franconia Potatoes Yorkshire Pudding Macaroni with Cheese Tomato and Lettuce Salad Chocolate Cream Café Noir

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Tomato Soup Baked Fish Hollandaise Sauce Shadow Potatoes Cole Slaw Fig Pudding Crackers Cheese Café Noir

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Potato Soup Boiled Fowl Egg Sauce Boiled Rice Mashed Turnips Celery Vegetable Salad Bread and Butter Pudding

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Macaroni Soup Fricassee of Lamb Riced Potatoes Stewed Tomatoes String Bean and Radish Salad Fruit and Nuts

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Duchess Soup Fried Fillets of Halibut Shredded Potatoes Hot Slaw Beefsteak Pie Irish Moss Blanc-Mange with Vanilla Wafers

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Kornlet Soup Maryland Chicken Baked Sweet Potatoes Creamed Cauliflower Cranberry Sauce Dressed Lettuce Polish Tartlets Café Noir

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Vegetable Soup Veal Cutlets Horseradish Mashed Potatoes Cream of Lima Beans Dressed Celery Cerealine Pudding

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St. Germain Soup Beefsteak with Oyster Blanket Stuffed Potatoes Spinach Pineapple Pudding Cream Sponge Cake Café Noir

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White Soup Boiled Salmon Egg Sauce Boiled Potatoes Green Peas Cucumbers Strawberries and cream Cake

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Tomato Soup without Stock Braised Beef Horseradish Sauce Scalloped Potatoes Squash Baked Indian Pudding Café Noir

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Bisque Soup Broiled Shad Chartreuse Potatoes Asparagus on Toast Cucumber and Lettuce Salad Prune Whip Custard Sauce

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Cream of Pea Soup Boiled Mutton Caper Sauce Mashed Potatoes Turkish Pilaf Graham Pudding Fruit and Nuts

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Turkish Soup Lamb Chops French Fried Potatoes Apple Fritters Beet Greens Caramel Custard Café Noir

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Irish Stew with Dumplings Fish Croquettes Dinner Rolls Radishes Custard Soufflé Creamy Sauce Crackers Cheese

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Black Bean Soup Halibut à la Créole Potatoes en Surprise Brussels Sprouts Swiss Pudding Café Noir

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Cream of Clam Soup Fried Chicken Boiled Potatoes Sliced Tomatoes Shell Beans Peach Short Cake Crackers and Cheese

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Cream of Lima Bean Soup Roast Duck Mashed Sweet Potatoes Cauliflower au Gratin Rice Croquettes with Currant Jelly Grapes Pears Crackers Cheese Café Noir

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Chicken Soup Broiled Sword Fish Cucumber Sauce Baked New Potatoes Sugared Beets Strawberry Cottage Pudding Iced Coffee

Menu for Thanksgiving Dinner

Oyster Soup Crisp Crackers Celery Salted Almonds Roast Turkey Cranberry Jelly Mashed Potatoes Onions in Cream Squash Chicken Pie Fruit Pudding Sterling Sauce Mince, Apple, and Squash Pie Neapolitan Ice Cream Fancy Cakes Fruit Nuts and Raisins Bonbons Crackers Cheese Café Noir

Menu for Christmas Dinner

Consommé Bread Sticks Olives Celery Salted Pecans Roast Goose Potato Stuffing Apple Sauce Duchess Potatoes Cream of Lima Beans Chicken Croquettes with Green Peas Dressed Lettuce with Cheese Straws English Plum Pudding Brandy Sauce Frozen Pudding Assorted Cake Bonbons Crackers Cheese Café Noir

A Full Course Dinner

FIRST COURSE

Little Neck Clams or Bluepoints, with brown-bread sandwiches. Sometimes canapés are used in place of either. For a gentleman’s dinner, canapés accompanied with Sherry wine are frequently served before guests enter the dining-room.

SECOND COURSE

Clear soup, with bread sticks, small rolls, or crisp crackers. Where two soups are served, one may be a cream soup. Cream soups are served with croûtons. Radishes, celery, or olives are passed after the soup. Salted almonds may be passed between any of the courses.

[Illustration:

CHRISTMAS DINNER TABLE.--Page 600._ ]

[Illustration:

TABLE LAID FOR RECEPTION.--Page 602._ ]

THIRD COURSE

Bouchées or rissoles. The filling to be of light meat.

FOURTH COURSE

Fish, baked, boiled, or fried. Cole-slaw, dressed cucumbers, or tomatoes accompany this course; with fried fish potatoes are often served.

FIFTH COURSE

Roast saddle of venison or mutton, spring lamb, or fillet of beef; potatoes and one other vegetable.

SIXTH COURSE

Entrée, made of light meat or fish.

SEVENTH COURSE

A vegetable. Mushrooms, cauliflower, asparagus, or artichokes are served.

EIGHTH COURSE

Punch or cheese course. Punch, when served, always precedes the game course.

NINTH COURSE

Game, with vegetable salad, usually lettuce or celery; or cheese sticks may be served with the salad, and game omitted.

TENTH COURSE

Dessert, usually cold.

ELEVENTH COURSE

Frozen dessert and fancy cakes. Bonbons are passed after this course.

TWELFTH COURSE

Cracker, cheese, and café noir. Café noir is frequently served in the drawing and smoking rooms after the dinner.

Where wines and liquors are served, the first course is not usually accompanied by either; but if desired, Sauterne or other white wine may be used.

With soup, serve Sherry; with fish, white wine; with game, Claret; with roast and other courses, Champagne.

After serving café noir in drawing-room, pass pony of brandy for men, sweet liqueur (Chartreuse, Benedictine, or Parfait d’Amour) for women; then Crême de Menthe for all.

After a short time Apollinaris should be passed. White wines should be served cool; Sherry should be as near the temperature of the room in which it is served as possible. Champagne should be served very cold by allowing it to remain in salt and ice at least one-half hour before dinner time. Claret, served without cooling, and as it contains so small amount of alcohol, is not good the day after opening.

For a simpler dinner, the third, seventh, eighth, and tenth courses, and the game in the ninth course, may be omitted.

For a home dinner, it is always desirable to serve for first course a soup; second course, meat or fish, with potatoes and two other vegetables; third course, a vegetable salad, with French dressing; fourth course, dessert; fifth course, crackers, cheese, and café noir.

At a ladies’ luncheon the courses are as many as at a small dinner. In winter, grape fruit is sometimes served in place of oysters; in summer, selected strawberries in small Swedish Timbale cases.

Menus for Full Course Dinners

Blue Points Consommé à la Royal Olives Celery Salted Almonds Swedish Timbales with Chicken and Mushrooms Fried Smelts Sauce Tartare Dressed Cucumbers Saddle of Mutton Currant Jelly Sauce Potatoes Brabant Brussels Sprouts Suprême of Chicken Mushrooms à la Sabine Canton Sherbet Canvasback Duck Olive Sauce Farina Cakes with Jelly Celery Salad Apricot and Wine Jelly Nesselrode Pudding Rolled Wafers Parisian Sweets Crackers Cheese Café Noir

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Little Neck Clams Consommé au Parmesan Olives Salted Pecans Bouchées Fillets of Halibut à la Poulette with Mayonnaise Tomatoes Delmonico Potatoes String Beans Larded Fillet of Beef with Horseradish Sauce Glazed Sweetbreads Artichokes with Béchamel Sauce Sorbet Broiled Quail with Lettuce and Celery Salad Banana Cantaloupe Sultana Roll with Claret Sauce Cinnamon Bars Lady Fingers Bonbons Crackers Cheese Café Noir

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Anchovy Canapés Julienne Soup Olives Celery Ginger Chips Oyster and Macaroni Croquettes Stuffed Fillets of Halibut, French Hollandaise Sauce Tomato Jelly Spring Lamb Potato Fritters Asparagus Tips with Hollandaise Sauce Chaud-froid of Chicken Crême de Menthe Ice Larded Grouse Bread Sauce Lettuce and Radish Salad Mont Blanc Bombe Glacée Sponge Drops Almond Crescents Bonbons Crackers Cheese Café Noir

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End of part 39 of 40