A Comprehensive Guide-Book to Natural, Hygienic and Humane Diet

by Sidney Hartnoll Beard

Oeufs Farcie en Aspic, No. [131]. Salad & Mayonnaise Dressing, No. [156].
Potted Meat Sandwiches, No. [152]. Poached Apricots, No. [205].
Jellied Figs, No. [184]. Milk Cheese, No. [155]. Scotch Oat Cakes.
Coffee. Fruit.

Cold Luncheon Menu, No. 2.

Nut Galantine, No. [132]. Salad and Mayonnaise Dressing, No. [156].
Egg and Cress Sandwiches, No. [148]. Lemon Sponge, No. [206].
Stewed and Fresh Fruit. Camembert Cheese. Biscuits. Coffee.

Luncheon Menu, No. 3.

Mock Lobster Shapes in Aspic, No. [135]. Tomato Salad.
Egg Sandwiches, No [147]. Mock Chicken Rolls, No. [60].
Orange Jelly, No. [212]. Creamed Rice Moulds, No. [185].
Gruyère Cheese. Biscuits. P. R. Crackers. Coffee. Fruit.

Luncheon Menu, No. 4.

White Haricot Soup, No. [13]. Mock Scallop Oysters, No. [24].
Eggs Florentine, No. [83]. Cheese Soufflé. Fruit Tart.
Custard. Cheese. Fruit. Coffee.

Luncheon Menu, No. 5.

Tomato Soup, No. [6]. Mock White Fish, No. [32].
Walnut Cutlets, No. [34]. Green Peas. Mashed Potatoes.
Castle Puddings, No. [189]. Meringues. Cheese. Fruit. Coffee.

Luncheon Menu, No. 6.