Add
  1/2 teaspoon salt and
  1 1/2 tablespoons lemon juice.  Cool and fold in
  1 cup cream beaten stiff.

BOILED ORANGE FROSTING

Put
  1 cup sugar and
  1/4 cup water in a small saucepan.  Stir until sugar is dissolved and
boiling point is reached.  Do not stir after it boils.  Wash down sides
of saucepan with pastry brush dipped in cold water to prevent formation
of crystals.  Cook until syrup spins a 4 inch thread when dropped from
spoon held at least 8 inches above pan.  Pour slowly onto
  2 egg yolks beaten until thick and lemon colored, beating constantly
with egg beater until mixture will hold its shape, then add
  Few gratings orange rind and
  1/2 tablespoon orange juice and spread on cake

2 egg whites may be used instead of egg yolks if preferred.

ICED COFFEE WITH VANILLA

Add to
  6 cups cold boiled or percolated coffee
  1/2 teaspoon vanilla
  1 cup cream and
  Sugar to taste.  Serve in tall glasses with
  Cracked ice.

[Illustration:  Iced coffee]

* * * * *

MENU III

Tomato Consomme with Pearls
Cream Muffins
Club Sandwich with Sweetbreads
Pickled Ripe Cucumber Rings
Apricots with Cream and Nut Brittle
Ginger Puffs
Spiced Tea

PRELIMINARY PREPARATIONS

Pickled ripe cucumber rings prepared in the fall or purchased in bottles,
  or other sweet pickle or olives
Consomme ready to reheat
Sweetbreads cooked, cucumber sliced into ice water, and lettuce washed
Dry ingredients for cream muffins mixed
Apricots cooked in syrup and nut brittle made
Ginger puffs made and frosted
If tea is to be served iced, it may be prepared

MARKET ORDER

1 pair sweetbreads 1/2 pound bacon 1/2 pint cream 1 pint milk 1/2 pound butter 6 eggs 1 head lettuce 1 cucumber 3 ounces nut meats 1 quart can tomatoes 1 pint chicken stock or 2 chicken bouillon cubes 1 can apricots 1 loaf bread Pickles or olives 1/2 cup pearl tapioca 1/2 pint mayonnaise dressing 1 cream cheese 1/2 pound confectioners’ sugar 1 ounce tea 2 lemons

TOMATO CONSOMME WITH PEARLS

Soak
  1/2 cup pearl tapioca over night in
  1 quart cold water.  Cook in same water until tender and clear. 
Drain liquor from
  1 quart can tomatoes, add
  1 teaspoon salt
  1 teaspoon paprika
  1 pint chicken stock or 2 chicken bouillon cubes dissolved in 1
pint water.  Wash
  2 eggs, slightly beat the whites and add whites and shells to the soup.

Stir until soup boils, boil 2 minutes, remove from heat and let stand 20 minutes.  Strain through double cheesecloth, add tapioca drained from water and rinsed.  Reheat and serve in bouillon cups.  A bit of
  Red coloring may be added to intensify the color.