CANDIED MINT LEAVES

Wipe
  Fresh mint leaves, remove from stems and rub each leaf gently with
the finger dipped in
  Egg white slightly beaten.  Mix
3 tablespoons granulated sugar with
3 drops oil of spearmint, and sift over each side of the mint leaves. 
Lay close together on a cake rack covered with wax paper and leave in a
warm but not a hot place until crisp and dry.  Serve in
  Tea with
  Sliced lemon and
  Loaf sugar.

TEA

Half fill a perforated tea spoon or tea ball with
  Orange Pekoe, or other preferred tea.  Place in cup, add fresh
  Boiling water, until cup is two-thirds full.  Remove tea spoon as soon
as tea is of the desired strength.

Two or three cups of tea can usually be made without emptying and refilling the tea spoon.

* * * * *

MENU II

Grapefruit Baskets with Mints
Open Cheese and Bacon Sandwich
Mixed Sweet Pickles
Crab Meat and Tomato Jelly Salad
Egg Biscuits
Orange Layer Cake
Iced Coffee with Vanilla

PRELIMINARY PREPARATIONS

Grapefruit prepared and put on ice
Cheese grated (or chopped) for sandwiches
Bacon cut same length as bread slices
Pickles may be made at any time
Tomato jelly and mayonnaise dressing made
Eggs, hard cooked
Celery (or endive) cut and put in cold water
Crab meat picked over and put on ice
Lettuce washed and put on ice in cheesecloth
Cake baked and one layer frosted
Cake filling made, except the whipped cream
Dry ingredients and shortening for biscuits combined

MARKET ORDER

1/2 pound crab meat 3/4 pound bacon 3/4 pound cheese 1/2 pint milk 1 pint cream 3/4 pound butter 1 dozen eggs 1/2 pint salad oil 4 grapefruit 1 head lettuce 2 roots celery or 1/2 pound endive 5 oranges 2 lemons 1 green pepper 1 onion 1/4 can (1/2 pint) tomatoes 2 ounces (8) cream peppermints 1/4 pound cluster raisins 1 loaf bread 1/4 pound candied cherries 1 1/2 doz. small sweet cucumber pickles 2 yards narrow ribbon Small fresh flowers or fresh mint leaves 1/2 package gelatin 1/4 pound finely ground coffee

GRAPEFRUIT BASKETS

Cut in two
  4 grapefruit.  Insert two toothpicks opposite each other on each half. 
From one-half inch on each side of toothpick cut through the skin
around the grapefruit one-fourth inch from the top of each half,
leaving skin whole where toothpicks are inserted.

Loosen pulp and remove and discard seeds, membrane and toothpicks.  Sprinkle
pulp of each half with
  1 cream peppermint, broken in pieces, and chill.  Bring the two strips of
skin together above the grapefruit and tie together with
  Narrow ribbon, for the handle.  Insert in the knot a sprig of
  Flowers, berries or mint, and place on doily on individual serving plates.