No. 3.
| Shrimp Cocktail | |
| Celery | Olives |
| Roast Squab Duckling, Currant Jelly | |
| Creamed Mashed Potatoes | Peas |
| Lettuce | Pimento Dressing |
| Mince Turnover | Coffee |
| Cheese and Crackers | |
| Nuts and Raisins | |
HOW TO PREPARE THE MENU
Place the oysters in the ice box, near the ice, until ready to serve. Scrape and clean the celery, cutting the root into a point, then splitting it in half from root end to tip.
Place in cold water and trim, then cleanse the radishes. Split the radishes into four parts, from tip to near the stem end; use a sharp knife for this purpose—this makes eight cuts in the radishes. Place in cold water.
Wash the oyster shells and set aside until needed for serving the oysters.
PLANKED SQUAB
Split the squab down the back, then draw. Wash well in cold water and remove the breast bone. Place in a baking pan, rub with shortening and dust very lightly with the flour. Place in a hot oven to bake for thirty-five minutes. Baste frequently with hot water. Now lift to a hot plank and cover with strips of bacon. Split the sweet potatoes and place on each corner. Brush lightly with butter, dust with cinnamon and brown sugar. Place in a hot oven for twelve minutes.