COURSE IN CHAFING-DISH COOKERY, SALADS AND DESSERTS
One lesson weekly for ten consecutive weeks, from 2 to 5 P. M. Terms: $15.00
- First Lesson
- Scrambled Eggs (Creole style)
- Chicken à la McDonald
- Lobster à la Newburg
- Tomato Ciboulettes
- Salad Rolls
- Quick Bavarian Cream
- Coffee
- Second Lesson
- Salt Codfish with Cream
- Mignon Fillets of Beef with Cherry Sauce
- Mushrooms à la Sabine
- Waldorf Salad
- Baking-Powder Biscuit
- Brown Bread and Cucumber Sandwiches
- Junket Ice Cream with Peaches
- Third Lesson
- Oysters à la Duxelle
- Salmi of Duck
- Macaroni à la Rarebit
- Devilled Almonds
- Rye Bread Sandwiches
- Sultana Roll
- Claret Sauce
- Fourth Lesson
- Fish à la Provençale
- Sautéd Chickens’ Livers
- English Monkey
- Sweetbread and Cucumber Salad
- Quick Rolls
- Meringues Panaché
- Fifth Lesson
- Finnan Haddie à la Delmonico
- Sautéd Sweetbreads
- Asparagus Tips
- Cheese Sandwiches
- Lettuce and Radish Salad
- Brioche
- Fudge
- Mazarine
- Sixth Lesson
- Shrimp Wiggle
- Breast of Grouse
- Sauté Chasseur
- Grilled Sweet Potatoes
- Welsh Rarebit
- Cheese and Olive Salad
- Date Bread
- Baked Alaska
- Seventh Lesson
- Lobster and Oyster Ragoût
- Shad Roe with Celery
- Curried Vegetables
- Dressed Lettuce
- Crackers and Cheese with Bar-le-Duc Currants
- Orange Trifle
- Eighth Lesson
- Union Grill
- Devilled Crabs
- Venison Steak
- Cumberland Sauce
- Monte Carlo Salad
- Club Sandwiches
- Salted Nuts
- Café Frappé
- Whipped Cream
- Ninth Lesson
- Lamb Chops
- Orange Mint Sauce
- Sautéd Bananas
- Croustades of Peas
- Lettuce and Cucumber Salad
- French Rusks
- Fig Cups
- Hollandaise Punch
- Tenth Lesson
- Spanish Omelet
- Kippered Herring
- Chickens’ Livers en Brochette
- Hot Potato Salad
- Entire Wheat Rolls
- Sultana Caramels
- Frozen Apricots