Part 35
Consomme--Sticks Celery Sandwiches Washington Pie
=Number Five=
Bread Omelet with Molasses Sauce Graham Wafers Tea-Hygiene
=Number Six=
Sunflower Mayonnaise Sticks Bread and Butter Apples, Peaches or Pears, or Canned Peaches or Pears
=Number Seven=
Apple Salad--Almond or Cream Dressing Whole Wheat Sticks (shortened) Bread and Butter Rich Small Cakes
PUBLIC OR ENTERTAINMENT DINNERS
=Number One=
Nut Bouillon Royal Paste Croutons Ripe Olives
Trumese Pie Celery in Tomato Graham Crisps
Apple and Pineapple Salad Cream Dressing White Sticks
White Fruit Cake (no icing, almonds on top) Cereal Coffee
=Number Two=
Milk Stew of Oyster Plant Soup Crackers Celery
Timbale of Trumese--Boundary Castle (fresh mushroom) Sauce Cauliflower--Sauce Americaine Beaten Biscuit
Mint Grape Fruit Salad or Orange Mint Salad White Sticks
Ice Cream (unflavored) Cocoanut Jumbles
=Number Three=
Oyster Plant or Asparagus _a la Creme_ Rolled Bread and Butter Sandwiches Blanched Almonds, dried
Trumese and Celery Salad on Swedish Milk Biscuit with lettuce leaf Whole Wheat Gems--Butter
Cocoanut Cream Pie--Granella Crust Mince Pie--Pastry Crust
=Number Four=
Nut Chowder--Sticks
Helianthus (Sunflower) Mayonnaise
Cucumber or Celery or Onion Sandwiches
Pineapple Gelatine--Whipped Cream Cocoanut Crisps
Confection Potatoes Mixed Nuts
=Number Five=
Cream of Tomato or Spinach Broth Soup Sticks
Trumese and Mushrooms _a la Creme_ Wafers
Scalloped Oyster Plant Celery English Bread and Butter
Currant and Red Raspberry Salad Almonds or Walnuts
Rice Charlotte--Whipped Cream Roses Small Cakes Cereal Coffee
=Number Six=
Cream of Fresh Mushroom Soup Finger Rolls (of roll or universal dough)
Claudia’s Stuffed Egg Plant Whole Wheat Popovers
Nut Croquettes Baked Creamed Tomato Crisp Bread
Grape Fruit and Celery Salad (in grape fruit cups) Crackers with Nuts
Rose Ice Cream Hard Sponge Cakes Celery Tea--Cream
SIMPLE COMPANY LUNCHEONS
=Number One=
Steamed Trumese Biscuit (p. 137)--Boundary Castle Sauce Jelly Sandwiches Celery Pineapple Sponge--Whipped Cream Cream Crisps
=Number Two=
Creamed Mushrooms (or oyster plant) in Ramekins or Cream Puff cases Sticks Orange and Celery Salad Wafers Cereal Coffee Nut Crisps
EVENING LUNCHEONS
=Number One=
Sweet Fruit Sandwiches Cereal Coffee
=Number Two=
Grapes Pears Orange, or Mint Orange Nectar
=Number Three=
Vanilla or Lemon Egg Cream Nut and Citron Cake Raspberry Lemonade (later)
=Number Four=
Ice Cream Crackers with Nuts Sweetmeats or Caramels Orangeade (later)
=Number Five=
Grape Sherbet Nut Crisps Royal Sponge Cake (with Royal filling and icing)
NON-STARCH MEALS
=Number One=
=Breakfast=
Plain Omelet Apples Pears Grapes
=Dinner=
Nut and Tomato Bisque String Beans Lettuce--French or Lemonade Dressing Blanched Almonds Honey
=Supper=
Baked Apples Mellow Ripe Bananas Figs
=Number Two=
=Breakfast=
Broiled Trumese Apples in Oil Apples Grapes
=Dinner=
Cottage Cheese--Chili Sauce or Mayonnaise Beet Greens Green Peas Baked Custard
=Supper=
Plums Pears Raisins
=Number Three=
=Breakfast=
Scrambled Eggs Ripe Currants Canteloupe
=Dinner=
Baked Peanuts Pickled Carrots Stewed Oyster Plant Bananas
=Supper=
Apples Grapes or Tart Lemonade
=Number Four=
=Breakfast=
Dried Blanched Almonds Apples Steamed Prunes
=Dinner=
Spinach with Egg--Mayonnaise Dressing My Mother’s Cabbage Nesselrode Confection or Sweetmeats, p. 489
=Supper=
Cereal Coffee--Cream Brazil Nuts Figs or Dates
=Number Five=
=Breakfast=
Almond Puree Peaches Bananas
=Dinner=
Trumese and Celery Salad Stewed Okra Boiled Onions Fruit Gelatine
=Supper=
Figs and Milk
=Number Six=
=Breakfast=
Nut Omelet Strawberries Bananas
=Dinner=
Trumese or Nutmese and Onion Sandwiches Celery in Tomato Stewed Asparagus Steamed Figs Pecans
=Supper=
Strawberries Oranges
These meals may be easily changed to sugarless as well as starchless by substituting vegetables that contain no sugar for those that have some, and tart fruits for sweet ones.
The custard may be made without sugar. Gluten biscuit used as meat with fruit and vegetables give more of a variety, when obtainable.
One may take large quantities of fruit in place of starchy foods, since they are not so concentrated.
PICNIC AND TRAVELLING LUNCHES
Collect boxes of different sizes as you have opportunity.
Save waxed paper from cracker boxes and other sources and have a certain place for it so as to know just where to find it. Quite a large roll can be bought in the stationery stores for five cents.
Keep small tin boxes for packing strong flavored sandwiches, and vaseline bottles and cold cream jars for salad dressings, or for sandwich fillings which must be spread upon the bread the last thing.
For a picnic or a long journey, be sure to take everything that may be needed, corkscrew, can opener, nut picks, paring knives, spoons, a case knife, a knife large enough and sharp enough to cut bread, cups for drinking, and a small saucepan or large cup for heating drinks or anything necessary. As far as possible, carry dishes that may be thrown away, as wood or paper plates and cups. A spirit lamp is very desirable.
Rich cakes, jellies and all sweets are especially objectionable for travelling.
Be sure to take plenty of lemons and other fruits, as the trains will not often stop long enough for one to buy them at the stations, and they may not be at the proper stage of ripeness and the price will be high.
Carry salt in a vaseline bottle, or if in a salt shake, screw a piece of thick paper under the top and wrap well. Have sugar in a wide-mouthed bottle or jar, also ripe olives. Rice or custard puddings can be carried in cups.
Bottled fruit juices are invaluable. Lemon juice sufficient for one day may be bottled.
A jar of cold cereal coffee or of tea-hygiene with cream would be highly prized by many.
Trumese in Tomato or Sauce Imperial, well dried in the oven, is excellent. Fruit buns retain their moisture nicely.
Wrap sandwiches, buns, cakes, eggs and nut foods in waxed paper, and if there are different kinds of sandwiches mark them.
For a simple luncheon without a knife or spoon, pare oranges and break them into sections, and pare, quarter and core apples, and wrap all in waxed paper. These fruits with a trumese and egg sandwich (p. 472) make an ideal midday luncheon when spending the day in the city on business.
One lady who has travelled a great deal tells me that she has found a small white apron with a pocket a great convenience in serving and eating lunches on trains, and a gentleman suggests that a short apron with a bib and strap and a pocket for the napkin would be a great convenience for those of his sex.
Some of the strong pasteboard boxes that package foods come in, make good lunch boxes. We have one about 22 in. long, 9 in. wide and 6 in. deep that we can carry in a shawl strap, which we prize.
The dining car has no attractions compared with the comforts of a nice home luncheon for travelling.
INDEX