de Fruits, Confections,_
_Nuts,_
_Cafe, Cordials._

"CREME DE MARRON"--(Nut Soup.)--One quart of chestnut meats which have
been skinned, then stew tender in enough water to a little more than
cover. Press through a fine sieve into the cooking pot, then add one
quart of white stock. Heat to boiling point, then add ample pinch of
salt and dash of white pepper, few drops of nutmeg, onion and celery
essence. Lastly one pint of beaten cream. Color a rich green with a few
drops of spinach extract.

SALADE MIGNON.--Two medium sized white potatoes pared and steamed
tender, then cooled and cut into neat dice. One cup of solid cooked
peas, one cup of small button mushrooms, one cup of finely minced
celery, one cup of small pickled white onions cut into halves. Mix the
vegetables lightly with a good white mayonnaise, then fashion in pyramid
form on salad plate, and garnish with lettuce hearts and a few pink
geranium blossoms.

PATE FRANCIERE.--Line eight fluted pate tins with a delicate pastry
crust, then fill with rice and bake a dainty brown in moderate oven.
Remove the rice and fill them with the following force meat: Two pairs
of chicken livers, steamed tender then minced fine, four steamed cocks
combs, one cup of fried scallops. Moisten the ingredients with a brown
gravy highly seasoned with paprika and truffle, and fill neatly into
the crusts. Put on a perforated top previously baked, and serve on a
folded napkin.

ROSES GLACE DAINTEE.--One half package of gelatine soaked in one and a
half cups of white wine for thirty minutes, then set the bowl into
boiling water, until the gelatine is dissolved. Add one half cup of
sugar, a few drops of orange flower water to flavor, a few drops of
spinach extract to color a delicate green. Strain and set away to cool.

When it begins to thicken beat in one pint of whipped cream. Add two
ounces of candied rose petals, turn into square mold and when set turn
out on lace paper mat on crystal dessert platter. Garnish with roses.

Here are three more menus:

_Watermelon Cut in Dice Shape Piled on Plate with_
_Wreath of Cress,_
_Broiled Spring Chicken, Strips of Bacon,_
_New Potatoes Creamed, Broiled Tomatoes,_
_French Rolls, Spiced Peaches,_
_Pineapple Mousse,_
_Coffee._

Out of the beaten track:

Little Neck Clams on the Half Shell, and without the customary slices of
lemon and various sauces and horseradish. It is a mistake to spoil the
flavor of any food wi