Sandwiches
Toasted Cheese Sandwiches
Cold Sliced Tongue Sandwiches

Breads
Date Muffins
Assorted Breads and Butter
Bread and Butter Folds

Desserts
Individual Orange Pies
Baked Alaska
Wellesley Fudge Cake
Baked Custards with Maple Sauce

Beverages
Coffee: per cup for one
per pot for one
per pot for two
Tea: per pot for one
per pot for two
Chocolate per cup

CHAPTER IV

SUGGESTIVE CHARTS AND LISTS TO BE USED IN MENU PLANNING

LIST OF FOODS

Soups

Cream soups
Cream of corn
Cream of pea
Cream of tomato
Cream of asparagus
Cream of celery
Cream of potato
Cream of browned onion
Cream of navy bean
Cream of lima bean
Cream of peanut butter
Cream of spinach
Oyster stew
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Stock soups
Consommé
Bouillon
Tomato bouillon
Vegetable soup
Creole soup
Mutton broth
Rice tomato soup
Chicken soup with rice
Chicken soup with noodles
Vermicelli
Clear tomato
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