Roses Glace Daintee.—One half package of gelatine soaked in one and a half cups of white wine for thirty minutes, then set the bowl into boiling water, until the gelatine is dissolved. Add one half cup of sugar, a few drops of orange flower water to flavor, a few drops of spinach extract to color a delicate green. Strain and set away to cool.
When it begins to thicken beat in one pint of whipped cream. Add two ounces of candied rose petals, turn into square mold and when set turn out on lace paper mat on crystal dessert platter. Garnish with roses.
Here are three more menus:
| Watermelon Cut in Dice Shape Piled on Plate with |
| Wreath of Cress, |
| Broiled Spring Chicken, Strips of Bacon, |
| New Potatoes Creamed, Broiled Tomatoes, |
| French Rolls, Spiced Peaches, |
| Pineapple Mousse, |
| Coffee. |
Out of the beaten track:
Little Neck Clams on the Half Shell, and without the customary slices of lemon and various sauces and horseradish. It is a mistake to spoil the flavor of any food with highly-seasoned sauces.
Next, Chicken Okra Soup, into which, just before serving, is poured a small pitcher of plain cream.
For the fish course, instead of the usual small separate portions, have a Planked Whitefish served from the plank, with Plain Butter Sauce. Accompanying this have small Baked Potatoes, cut open in the center and with a small piece of butter placed in each one.
Instead of the hereditary Cucumber Salad, have young cucumbers quartered lengthwise, not sliced. Cucumbers prepared in this way are much more delicious, because the knife cuts through most of the seeds. They should be pared so that a great deal of the outside is taken off. The best dressing is about three parts olive oil and one part vinegar, with a little pepper and salt, poured over the cucumbers just before serving. Cucumbers allowed to stand in dressing for any length of time become rubbery and indigestible.
Here serve for each guest half a small Broiled Chicken on Toast, with Potatoes au Gratin, and large delicious young Marrowfat Peas.