Luncheon Menus

Appears in

By Fannie Merritt Farmer

Published 1896

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Grilled Sardines.
Baked Apples with Cream.
Rolls.
Sponge Cake.
Cocoa.
Creamed Chicken.
Celery.
Rolls.
Grapes and Apples.
Tea.
Lamb Croquettes.
Dressed Lettuce.
Baking-Powder Biscuit.
Gingerbread.
Cheese.
Tea.
Split Pea Soup.
Crisp Crackers.
Egg Salad.
Entire Wheat Bread.
Oranges.
Cocoa.
Cold Sliced Meat.
Cheese Fondue.
Bread and Butter.
Sliced Peaches.
Cookies.
Tea.
Broiled Ham.
Scalloped Potatoes.
Brown Bread and Butter.
Sliced Oranges.
Wafers.
Scalloped Oysters.
Rolls.
Dressed Celery.
Polish Tartlets.
Tea.
Salmi of Lamb.
Olives.
Bread and Butter.