Pickled ripe cucumber rings prepared in the fall or
purchased in bottles, or other sweet pickle or olives
Consommé ready to reheat
Sweetbreads cooked
Cucumber sliced into ice water, and lettuce washed
Dry ingredients for cream muffins mixed
Apricots cooked in syrup and nut brittle made
Ginger puffs made and frosted
If tea is to be served iced, it may be prepared
MARKET ORDER
1 pair sweetbreads
½ pound bacon
½ pint cream
1 pint milk
½ pound butter
6 eggs
1 head lettuce
1 cucumber
3 ounces nut meats
1 quart can tomatoes
1 pint chicken stock or
2 chicken bouillon cubes
1 can apricots
1 loaf bread
Pickles or olives
½ cup pearl tapioca
½ pint mayonnaise dressing
1 cream cheese
½ pound confectioners' sugar
1 ounce tea
2 lemons
TOMATO CONSOMMÉ WITH PEARLS
Soak
½ cup pearl tapioca over night in
1 quart cold water. Cook in same water until tender and clear.
Drain liquor from
1 quart can tomatoes, add
1 teaspoon salt
1 teaspoon paprika
1 pint chicken stock or 2 chicken bouillon cubes dissolved in 1 pint water.
Wash
2 eggs, slightly beat the whites and add whites and shells to the soup.
Stir until soup boils, boil 2 minutes, remove from heat and let stand 20 minutes. Strain through double cheesecloth, add tapioca drained from water and rinsed. Reheat and serve in bouillon cups. A bit of
Red coloring may be added to intensify the color.