8/13/2019 MENU V (for 8 persons) - from For Luncheon and Supper Guests cookbook by Alice Bradley (1922)

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MENU V(for 8 persons) - from For Luncheon and Supper Guestscookbook by A !ce "rad ey #$%&&'

MENU VApp e "a (ockta!Saut)d *ysters +!th (e ery Sauce or (e ery (heese ,oast(a !forn!a Lettuce +!th uss!an or ,housand .s and /ress!n0*ran0e "!scu!tsMo asses 1!e.ced ,ea +!th G!n0er A e

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Mo asses p!e made(e ery cooked for ce ery sauceMayonna!se and uss!an dress!n0 made/ry !n0red!ents and shorten!n0 m!3ed for b!scu!tsLettuce +ashedFru!t prepared for cockta!(heese 0rated,ea made

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$ p!nt se ected oysters or $5& pound cheese6 e00s$ cup m! k &57 cup cream$5& pound butter & roots ce ery$ ar0e or & sma heads (a !forn!a ettuce$ oran0e7 emons8 app es #perfect !n shape and un!form !n s!9e'

$56 pound +h!te or ,okay 0rapes$ oaf bread

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8/13/2019 MENU V (for 8 persons) - from For Luncheon and Supper Guests cookbook by Alice Bradley (1922)

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$56 cup ch! ! sauce$56 pound dem!-tasse su0ar $ $5& cups mo asses$5& pound +a nuts

6 !nd!:!dua tea ba0s$ ;uart 0!n0er a e$57 cup marasch!no cherr!es$56 pound common crackers$ ch!cken bou! on cube or ch!cken stock $ p!m!ento$ 0reen pepper $5& cup mayonna!se dress!n01ars ey

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(ut tops from stem end of 8 cho!ce app es< emo:e !ns!de of app es +!th a French ba cutter= putt!n0 ba s !n & cups co d +ater +!th >u!ce of $ emon< eser:e tops of app es= cores= and sma p!eces for app e sauce< 1ut App e she s !n $ ;uart co d +ater to +h!ch !s added $ teaspoon sa t< emo:e sk!ns and seeds from $56 b< #$ cup' +h!te 0rapes< >ust before ser:!n0 dra!n app e she s