They all laughed, for Rosemont was noted for invariably having these three excellent but monotonous viands at all her teas and receptions and church entertainments.
“I move we have cold turkey,” said Roger.
“It’s rather early for turks, but we can have capon if we can’t find a good turkey,” replied Ethel Brown, who kept the run of the Rosemont market.
“Let’s have little birds in aspic jelly,” suggested Dorothy.
They all gurgled with pleasure at this idea.
“Squabs,” went on Dorothy as her imagination began to work.
“Um,” commented Roger, his eyes shut.
“Split them down the back, dip them into beaten egg and melted butter, sprinkle them with the finest bread crumbs and broil them.”
“O,” came a gentle murmur from Roger, who was deeply affected by the recital of this appetizing dish. “Where’s the aspic?”
“You cut each squab in halves and put one-half in a mold and then you pour on the aspic.”