The Butterick Cook Book

The pattern company's cookbook, 1911 — thirty-two chapters from appetizers to the fireless cooker.

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Harvest Home

FORMAL DINNER (Cold Weather) Clam or Oyster Cocktail Dinner Rolls Consommé Royale Lobster Patties with Mushrooms Celery Ripe Olives Salted Almonds Filet Mignon Cauliflower, Hollandaise Sauce Chestnut Roulettes Roman Punch Broiled Squab Alligator Pear Salad Guava Jelly Crisped Wafers Individual Charlotte Glacé with Preserved Ginger Brie or Camembert Cheese Café Brulé Toasted Water Crackers Wine or Mineral Water, as preferred

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