Specials
Description
This section is from the book "The Arizona Cook Book", by Williams Public Library Association. Also available from Amazon: Arizona Cook Book.
Specials
Dinner
First Course - Grapefruit or
Cantaloupe. Second Course - Oysters or Russian Caviar. Third Course - Soup. Fourth Course - Fish. Fifth Course - Entree. Sixth Course - Roast with two or three vegetables.
Seventh Course - Game. Sherbet.
Eighth Course - Salad.
Ninth Course - Dessert.
Tenth Course - Ice Cream.
Eleventh Course - Crackers and
Cheese; Bonbons.
Twelfth Course - Demi Tasse.
Contributed,
Williams, Ariz.
Saint Patrick's Day Dinner
Centerpiece - Shamrock. Muskmelon Pea Soup
Fish, Potato Croquettes
Roast Beef, Atrichokes,
Asparagus
Lettuce Salad
Pistachio Ice Cream
(Use green whenever possible.)
Saint Valentine Dinner
Centerpiece: Bleeding Hearts and Ferns.
Place Cards: Cupids and Hearts.
Strawberries on Stems
Sweetbread Patties Roast Beef Potatoes beets Red Apple Salad Cheese Wafers Raspberry Ice Cream
Demi Tasse (The heart shapes and cupids wherever possible)
Breakfast
April First
Oranges sweetened with Salt Shredded Wheat Biscuit, sprinkled with Salt Sardine Omelet, very sweet Syrup made of vinegar and bitter chocolate Griddle Cakes, using Quinine Doughnuts filled with cotton Coffee made from peas, seasoned with pepper (Pin napkins to the table cloth, and tie chairs to table legs.) Contributed, Williams, Ariz.
Hallowe'en Supper
Decorations: Yellow and Black. Centerpiece: Pumpkin holding
Maidenhair Fern.
Favors: Cats, Witches, Bunnies.
Grapefruit
(cut in Jack o'Lantern faces)
Brown Bread and Cheese
Fruit Salad served in Orange
Cups
Gingersnaps with Almond Eyes
Dinner
First Course - Strawberries on
Stems.
Second Course - Oyster Cocktail.
Third Course - Soup.
Fourth Course - Fish.
Fifth Course - Chicken Patties.
Sixth Course - Roast with three
Vegetables.
Seventh Course - Frozen Punch.
Eighth Course - Game.
Ninth Course - Ice Cream.
Tenth Course - Pie.
Eleventh Course - Fruits and
Sweets. Twelfth Course - Black Coffee. Contributed, Williams, Ariz.
Quantities Of Refreshments For Serving 50 People
Coffee - three gallons. One and one-half pounds.
Coffee, black - two and one-quarter gallons. One and one-half pounds.
Chocolate - two gallons. One pound.
When both tea and coffee are served. Tea, one gallon.
Coffee - one and one-half gallons, cube sugar, two pounds; whipped cream, two quarts, each quart, twenty-five spoonfuls.
Lemonade or Fruit Punch - two and one-half gallons.
Frappe or Sherbet - three gallons.
Bouillon - three gallons.
Ice Cream - three gallons.
Ices to serve in small sherbet glasses - two gallons.
Bonbons - four pounds.
Salted nuts - four pounds.
Berries - eight to ten quarts; sugar for berries, two pounds.
Raw Oyster, four to each person - two hundred.
Large Oysters in Coaquillas - eight quarts.
Ham - one small or one-half large one.
Chicken or Turkey, dressed, but not cooked - twenty-five pounds.
Salad or Slaw - two gallons.
Rolls - six dozen; butter for rolls, one pound.
Sandwiches - five loaves of bread and two pounds of butter.
Fruit Jelly - six quarts.
Cakes, loaf or layer - four or five.
Cheese - two pounds.
Potato Chips - four pounds.
Wafers - five boxes.
Olives - two quarts.
Sweet Pickles - one and one-half quarts.
Copied and revised by Mrs. H. F. Adams.
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