This section is from the book "Elements Of The Theory And Practice Of Cookery", by Mary E. Williams. Also available from Amazon: Elements Of The Theory And Practice Of Cookery; A Textbook Of Domestic Science For Use In Schools.
Allow two hours to prepare this dinner, if custard has been made beforehand. If places for more than four must be set, or if extra china and linen must be taken out, begin earlier and partly lay the table before putting the meat in the oven.
For recipes and directions for Tomato Soup, see p. 256, for Boiled Potatoes, p. 59, for Lettuce with French Dressing, pp. 259-261, for Cheesed Crackers, p. 102, for Caramel Custard, p. 284, and for Coffee (filtered), p. 343.
Pour just enough melted butter over the potatoes to coat them, and sprinkle lightly with finely cut parsley.
2. Shell peas, and wash lettuce.
5. Put peas to cook (allowing time according to their age).
Finely cut mint leaves, 1/4 c. Granulated sugar, 1/4 c.
Vinegar, 1/2 c.
Mix the sugar and mint and let them stand for several hours if possible. Add the vinegar cold about an hour before serving.
6. Prepare cheesed crackers.
7. Dry lettuce and arrange in salad bowl. Leave in a cool place. Make French dressing.
8. Take up meat when done, and keep hot.
9. In the order given, finish making soup, dish and dress potatoes, dish peas, fill glasses. 10. Announce dinner.