Fried Sweetbreads. Mushroom Sauce.
Carrots in Cases. Bermuda Potatoes.
Celery and Cabbage Salad in Peppers.
Ice Cream Hatchets. Cakes.
Coffee. Bonbons.
Cut the grape fruit in half and remove the seeds and core, loosen the pulp around the sides and put in the cavity in the middle a couple of preserved or brandied cherries, with a little of their juice. The soup is a strong chicken stock to which cream has been added; a spoonful of whipped cream is put on top of each cup as it is served, and hot crackers are passed with it.
Put a little water-cress on the plate with the smelts as well as the sauce.
Sweetbreads are especially good with both mushrooms and carrots, though one does not often see the latter vegetable with them, but creamed, in small paper or paste cases, they are by no means to be despised, above all, if they are the new ones which have just come to market.
The salad is made by cutting off the tops of green peppers, removing the seeds and filling them with shredded celery and cabbage with stiff mayonnaise, and serving on lettuce; if the peppers are not to be had, the salad may be put directly on the lettuce. The cheese straws are made by sprinkling thin strips of pie-crust with red pepper and grated cheese, twisting a little and browning in the oven.
The ice cream hatchets must come from the caterer; they are extremely realistic with the initials Gr. W. on their handles, and add greatly to the gaiety of the occasion; but if they are not to be had, the hostess can serve in their place a plain cream in little cocked hats, or have it sliced with a few preserved or brandied cherries on each slice. The bonbons passed with the coffee may be one or more kinds of candied cherries to be found in great variety at the confectioner's.