Cook and Be Cool

Twenty complete cold luncheons for hot weather — “efficiency is only another name for intelligent laziness.”

Menu XI

The bill of fare exactly as it is printed in the book.

Chicken Bouillon
Cheese Crackers
Jellied Corned Beef
Thin Bread Potato Chips
Raw Vegetable Salad
Buttered Brown Bread
Fruit Glacé
Wafers

The Recipes

Chicken Bouillon

For every two cups of bouillon wanted use one chicken bouillon cube and half a…

Jellied Corned Beef

Use the same recipe as for jellied tongue on page 6 and vary it by mincing enough corned…

Raw Vegetable Salad

Take two carrots, two young beets, a small head of celery and a small amount of cabbage…

Fruit Glacé

Mix together half a cup of chopped nut meats, half a cup of preserved cherries cut fine…

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