irds and quarters, are used, and tea and table measuring spoons. Cups
of dry material are filled to overflowing by putting the material into
the cup with a tablespoon, and are then leveled off with a knife. Tea
and tablespoons are filled heaping with dry material, and then leveled
off with a knife. Flour should be sifted once before measuring.

RECIPES AND MENUS

The recipes are planned to serve eight persons. Most of them may be
divided for a smaller party.

The average cost of the menus is fifty cents per person. Some of the
dishes may be made less expensive and rich by substituting milk for
cream, and by other substitutions and omissions that will suggest
themselves to the resourceful hostess. Many types of dishes are given.
Many variations are possible.

In some menus a choice of dishes is suggested. A few recipes are given
that are not called for in the menus. These are usually to show how to
utilize in a different way something for which a recipe is given or to
use in another meal some foodstuff left from a recipe.

These recipes and menus have all been tested at Miss Farmer's School of
Cookery. The author wishes to express here her appreciation of the
painstaking work of all the members of the staff of the school who have
assisted in making this little book possible.

BOSTON, MASS., August, 1922.

* * * * *

MENU I

Fruit Cup
Hot Ham Sandwich
Currant or Grape Jelly
Tomato Salad with Cheese Dressing
Cocoa Ice Cream
Fig Marguerites
Tea with Candied Mint Leaves

PRELIMINARY PREPARATIONS

Fruit cup ready to chill
Ham prepared for the sandwiches
Tomatoes peeled and placed in ice box
Salad dressing made
Fig marguerites made
Candied mint leaves prepared
Ice cream ready to freeze
Jelly made

MARKET ORDER

1 pound cooked ham
1 cream cheese (Roquefort flavor if desired)
1 quart milk
1 pint cream
1/2 pound butter
6 eggs
1/2 pound white grapes
3 or 4 oranges
2 lemons
1 pound (4 small) tomatoes
1 green pepper
1 head lettuce
1 bunch mint
1/2 can sliced pineapple
8 maraschino cherries
2 tablespoons mayonnaise dressing
1/2 pint raspberry or strawberry syrup
1/4 pound figs
2 ounces walnut meats
1 ounce tea
1/8 pound cocoa
1 loaf sandwich bread
1/2 pint grape or currant jelly or juice
Oil of spearmint
1 package small round crackers
1 ounce marshmallow cream
1 cup salad oil
Loaf sugar

FRUIT CUP

Remove skin and seeds from