CHOCOLATE CARAMEL MILK SHAKE

Add to
  2/3 glass iced milk
  2 to 3 tablespoons chocolate caramel syrup.  Mix well and strain
into glass.

PERCOLATED COFFEE I

Put
  1 cup finely ground coffee in upper part of glass coffee pot, put
  6 cups hot water in lower part.  Light alcohol lamp.

When water begins to boil and enters upper receptacle leave 1 minute.  Remove light, while water runs back to lower receptacle, then put light back until water again boils and has risen to top.  Remove and extinguish light, remove upper globe, and coffee is ready to serve.

* * * * *

MENU VII

Anchovy Canape
Shellfish a la Queen
Stuffed Celery Sandwich
Butterscotch Biscuits
Orange and Grapefruit Salad
Chocolate Float
Cocoanut Cakes
Orange Opera Fudge

PRELIMINARY PREPARATIONS

Salad dressing made
Dry ingredients and shortening mixed for biscuits
Butter and sugar mixed for spreading the biscuits
Cocoanut cakes made
Filling for sandwiches made
Custard for frozen chocolate made
Two eggs hard cooked
Orange opera fudge made

MARKET ORDER

1/2 pint oysters 1/2 pint scallops 1 1/2 pound lobster, boiled 1 cream cheese 2 quarts milk 1 pint cream 3 eggs 1 pound butter 1 carrot 1 small onion 1 lemon 3 oranges 2 grapefruit 2 pressed figs 1 root celery 1 head lettuce 6 stuffed olives 1 can condensed milk 1/2 pound shredded cocoanut Anchovy paste 1 pimiento 1/2 pound brown sugar 1/4 pound chocolate 1 loaf bread 8 maraschino cherries 1 truffle or 2 ripe olives 1/2 tablespoon white corn syrup 3 ounces shelled almonds Vegetable or beef extract

ANCHOVY CANAPE

Put
  2 eggs in top of double boiler, cover with boiling water and cook
over boiling water or on back of stove for 60 minutes.  Chop the whites (with silver knife to prevent discoloring), and rub yolks through a coarse strainer.  Cut
  8 slices bread in pieces 4-1/4 inches long by 2 3/4 inches wide and
1/4 inch thick.  Saute in
  Butter on one side only.  Spread other side with
Anchovy paste.  Divide diagonally into 3 sections, having 2 end sections half a square.  Sprinkle end sections of the bread with
  Egg yolk and the center with
  Egg white.  Separate sections with narrow strips of
  Pimiento.  Serve as an appetizer.

[Illustration:  Anchovy Canape]

SHELLFISH A LA QUEEN