PRELIMINARY PREPARATIONS
Salad dressing made
Dry ingredients and shortening mixed for biscuits
Butter and sugar mixed for spreading the biscuits
Cocoanut cakes made
Filling for sandwiches made
Custard for frozen chocolate made
Two eggs hard cooked
Orange opera fudge made
MARKET ORDER
½ pint oysters
½ pint scallops
1 ½ pound lobster, boiled
1 cream cheese
2 quarts milk
1 pint cream
3 eggs
1 pound butter
1 carrot
1 small onion
1 lemon
3 oranges
2 grapefruit
2 pressed figs
1 root celery
1 head lettuce
6 stuffed olives
1 can condensed milk
½ pound shredded cocoanut
Anchovy paste
1 pimiento
½ pound brown sugar
¼ pound chocolate
1 loaf bread
8 maraschino cherries
1 truffle or 2 ripe olives
½ tablespoon white corn syrup
3 ounces shelled almonds
Vegetable or beef extract
ANCHOVY CANAPÉ
Put
2 eggs in top of double boiler, cover with boiling water and cook over boiling water or on back of stove for 60 minutes.
Chop the whites (with silver knife to prevent discoloring), and rub yolks through a coarse strainer.