Romaine salad can be had in the spring and fall.
Radishes all the year round; they are very scarce in hot weather.
Rhubarb from February until July.
Brussels-sprouts from October until April. We import the very finest
from France during March and April, but our growers are improving in
raising them from year to year, and we hope before long to rival the
French.
Kale-sprouts from November until June.
Shallots all the year round. They are green in spring and summer and can
be had dry during winter.
Spinach all the year round; it is covered up in the early winter to keep
it from freezing, but occasionally during extreme cold weather the cold
reaches it, when it is impossible to cut it, which makes it scarce and
high in the markets.
Sorrel can be had all the year round; it is raised mostly by French
gardeners.
White and yellow summer-squash from April until October.
Marrow-squash all the year round, except May and part of June; they are
used quite generally to make pies instead of pumpkins.
Tomatoes can be had all the year round, except December and part of
January. The first new ones come from Key West; they are of excellent
quality.
White and ruta-baga turnips can be had all the year round.
Estragon appears from March until December.
WATER-MELONS AND MUSK-MELONS.
Water-melons first make their appearance in market about the first of
July, and can be had until the middle of October. Unlike the musk-melon,
they are of a rather hardy nature, and after the melon has grown on the
vine, the changes in temperature, or rain, have little effect on them.
The first in market come from Florida, and as the season advances we get
them from further North, until New Jersey is reached. More melons are
raised in Georgia than in any other State, and of far better quality.
The best variety to be relied on, as to quality, is known as the “Gem.”
Musk-melons, although raised in nearly all parts of the country where
the climate will admit, are seldom shipped to New York from any distance
further than North Carolina, as a musk-melon, in order to be of good
flavor, must be ripened, or nearly so, on the vine. When ripe they are
so easily cracked or mashed that they would not stand transportation.
For the past two or three years, a few, of a rather hard-rind variety,
but of excellent flavor, have been shipped from New Orleans, but with
only partial success, as the cost of transportation and the loss are so
great that it hardly pays. We often hear the remark, “I have not eaten a
good melon this season.” This can be easily explained.
A melon is of a very sensitive nature, and the delicious flavor is
destroyed by rain or cold weather. A melon-patch from which we get
finely flavored melons to-day, may be ruined (as to flavor) for a few
days, by a heavy rain-storm; for the melon absorbs water like a sponge.
When we have hot nights and no rain, we have perfect melons. Invariably,
it is during this kind of weather that they are most appreciated. Melons
first appear about the middle of July, and last until cold weather.
HOW TO SET A TABLE.
To set a table seems, perhaps, very easy, but to set it properly and
tastily is not such an easy matter. The advice herewith given may prove
advantageous to many.
Place the table in the centre of the dining-room, under the chandelier,
and see to it that it is perfectly steady; that is to say, that there is
no danger of its being shaken while the dinner is in progress. Should it
not rest firmly, perhaps an old relic, in the shape of a Bland Dollar,
could be made serviceable by placing it under one of the feet. See to it
that there is plenty of space between each cover; it is annoying to come
in contact with every move of your neighbor.
[Illustration:
A--Plates.
B--Flowers.
C--Sherry.
D--Sauterne.
E--Fruits.
F--Cakes.
G--Celery.
H--Radishes.
I--Black and Red Pepper.
K--Salt Cellars.
1--Green Glass for Sauterne.
2--Glass for Sherry.
3--Red Glass for Rhine Wine.
4--Glass for Champagne.
5--Glass for Latour.
6--Glass for Chambertin.
7--Glass for Water.]
A table for six persons should be six feet long. Take a woolen cloth and
put it over the table, and then place a linen cloth on top of it; this
will deaden the noise of plates and glasses.
Flowers should never be absent from the table when you have guests; they
can be procured at all seasons. A large basket or bouquet should be
placed in the centre of the table; a large bouquet on the right side for
each lady, and a small _boutonniére_ for each gentleman, also on the
right side of the cover.
On each side of the centre-piece place a fruit-stand, nicely arranged
with the choicest fruits of the season. Next to this place a _compotier_
with assorted cakes. Place celery, olives, or radishes symmetrically in
the space that is left between the centre and the covers. Fish-knives,
soup-spoons, and oyster-forks must be placed on the right side of the
plate, and the fork on the left side. If desired, place fancy pieces on
the table, (_pièces montées_); but as the foregoing items pertain only
to a dinner for six persons it would crowd out much available space. The
diagram on the preceding page will illustrate the arrangement of the
glasses on the table.
Napkins can be arranged in various styles and figures; into flowers or
any other desired form. The latest and most fashionable way is to
arrange them folded plainly, so as to show the monogram of the family. A
small salt-cellar should be placed at each cover, to avoid asking the
servant for it.
Menus, either printed or written, should be placed at each cover. It is
not a breach of etiquette to refuse a course you do not desire; by
knowing what is coming, you can with propriety refuse a course, and take
the next one.
About ten minutes before commencing dinner, fill the decanters with
Sauterne and with sherry, and place the same on the table, as in
diagram, marked _C_ and _D_.
HOW TO SERVE MEALS.
Nearly every family of means is in the habit of giving a few dinners to
its friends during the year. As a matter of course, the members of the
family are, in return, invited to “dine out.”
If you invite your friends to a dinner, you should not wish them to go
away dissatisfied. After a varied experience of many years, both in this
country and in Europe, the author feels that no apologies are necessary
if he endeavors to enlighten our epicures and dinner-givers as to how to
arrange and serve a fine dinner, from commencement to close, after the
manner of the French.
It should not be forgotten that much depends upon the appearance of the
table, and the manner of serving the courses. In fact, more success can
be attained by studied attention to the room, the table, and the serving
of the courses, than in the preparation of costly viands.
On entering a dining-room, the first object which strikes the eye is the
table. If the table is void of flowers, and other side decorations,
including olives, radishes, and celery, tastefully arranged napkins and
wine-glasses, an impression is given of a boarding-house table. On the
contrary, when you see a beautifully decorated and artistically arranged
table, the heart is immediately gladdened.
A proper regard should be given to the comfort of the guests as regards
temperature. Have the room neither too cold nor too warm; the
temperature should never exceed sixty degrees. The dining-room should be
well aired before dinner commences. Great care should be taken that the
dinner be served very hot. Noises with plates and glasses should be
avoided.
There is as much system in serving a fine dinner as there is in running
a railroad, or in any other business. French dinners are generally
served in three main courses, viz., _Relevés_, _Entrées_, and _Rotis_;
all the rest are considered side courses. It depends entirely on the
taste of the host as to how many main courses he desires served. The
author would suggest two _relevés_, three _entrées_, and one or two
_rotis_; this could be made an elaborate dinner.
Naturally, what you shall serve will depend entirely on what there is in
market at the season. For instance, you cannot serve brook-trout in
January, or canvas-back duck during the months of June, July, August, or
September. However, the very best in the market should invariably be
selected.
Care should be taken to have the wines at the right temperature. Sherry,
Sauterne, Chablis, and Rhine wines should always be served cold.
Champagne should be served very cold, almost at the freezing-point.
Bordeaux and Burgundy should be kept twelve hours before dinner in a
room at a temperature of seventy degrees. Servants should be instructed
not to fill the glasses more than three-fourths full; for guests are in
danger of soiling their dresses, and, again, it is not considered good
form.
The following is a fair menu for a New Year’s dinner, with the necessary
instructions how to serve it:
Blue Point Oysters, 298.
_Haut Sauterne._
SOUPS.
Cream of Asparagus, 70.
Consommé Royale, 107.
_Amontillado._
HORS D’ŒUVRE.
Radishes, 292.
Olives.
Timbales à l’Ecossaise, 261.
RELEVES.
Bass à la Régence, 305.
Potatoes à la Windsor, 1008.
_Rauenthaler-Berg._
Fillet of Beef, larded à la Parisienne, 514.
Saddle of Mutton, currant jelly, 666.
_Pommery Sec._
ENTREES.
Sweetbreads, larded à la Colbert, 617.
Terrapin à la Maryland, 397.
_Chateau Latour._
SORBET.
Kirsch Punch, 1305.
ROTIS.
Canvas-back Ducks, 874.
Celery, Mayonnaise Salad, 1042.
_Chambertin._
ENTREMETS.
Artichoke Bottoms, 897.
French Peas, 977.
String Beans, 948.
SWEET ENTREMETS.
Plum Pudding à l’Anglaise, 1163.
ICES.
Vanilla, 1271.
Pistache, 1275.
Fruit.
Cakes.
Coffee, 1349.
_Cordials._
To begin with the oysters or clams: place some finely chopped ice on
each soup-plate, with a small fancy napkin on top. Arrange the oysters
or clams nicely on top of each plate, with a piece of lemon, and serve.
With this course serve also Haut Sauterne. It is understood that the
oysters or clams are to be served after all the guests are seated. It
should be made a rule never to remove any plates while some of the
guests are still eating. When all have finished, remove the
oyster-plates and leave dinner-plates in their stead; then serve the
soup. The servant is expected to present a plate of each kind to each
guest, and ask which is preferred. Serve sherry with the soup. Always
serve the plates on the right side, and remove on the left. Serve
timbales. First put a spoonful of sauce on each plate, and then the
timbale; at the same time you are serving the timbale, remove the cold
plates and serve the fish. Put the fish on the plates, then the sauce,
with a few potatoes on the same plate. Serve Rauenthaler-Berg. Remove
the plates and serve fillet of beef, which should be cut in small, even
slices. Put the sauce on the plate, and then the fillet. Place the
artichokes on the same plate. Serve Pommery Sec with this and with the
other course. Remove the plates and serve saddle of mutton. Cut the loin
of the saddle lengthwise, and then crosswise, and serve with a little
gravy and a spoonful of string-beans on the same plate. When this course
is finished, serve the sweetbreads. Put the sauce first on the plate, as
with the fillet, with a spoonful of peas. With this serve Chateau
Latour. The next course, terrapin, should be served in a very hot
tureen. Before serving, add a little fine sherry; mix well, and give
each guest a small portion. Serve more Chateau Latour with this course.
After this comes sorbet. This can be served in glasses or in shells; for
instance, take six lemons or six small oranges, cut off the tops, take
the soft parts out of them, and in them place the sorbet. Arrange them
on cold dessert-plates, decorated with small fancy napkins or fancy
paper. While the guests are enjoying the sorbet, remove sherry,
Sauterne, and Hock glasses, no matter if empty or full. (Replace knives
and forks before serving the sorbet.)
Now come canvas-back ducks. Before serving, place them for a moment
before the host, so that all the guests can see them. Cut off only the
breasts, and serve with a little of the gravy and a small piece of fried
hominy, on very hot plates; then pass around the currant jelly. You can
serve a whole breast or a half one; however, during a hearty dinner, a
half one is preferable; this is entirely at the disposition of the host.
Serve celery salad with mayonnaise dressing on separate dessert-plates,
with forks, and then serve Chambertin.
When this course is finished, remove all side dishes, casters, and salt
and pepper cruets, and leave nothing on the table but flowers, fruits,
and cakes. Clean the table neatly with a brush or napkin, and then place
dessert spoons and forks at each cover. Serve plum pudding the same as
_omelette au rum_. Pour the rum over the pudding, spread powdered sugar
on top, and, with a spoon, keep pouring the burning liquid over it
until it ceases to burn. Then cut in slices and serve, putting some of
the liquid on each plate.
Vanilla and pistache ice-cream should be served on cold dessert-plates
with fancy paper underneath, and with dessert spoons and forks. Serve
the cakes with the ice-cream.
When this course is finished, serve to each guest a finger-bowl, with a
thin slice of lemon in the water. Small cups for coffee should be passed
at the same time. Fruits, nuts, and raisins come next. It is customary
with some old American families to introduce at this course a bottle of
very old Madeira wine; but this is certainly not necessary.
Now comes the last, the coffee, which must be served fresh and very hot,
for the preparation of which the author refers you to page 381. At the
same time serve cordials, and the dinner will be completed.
MENUS FOR EVERY DAY IN THE YEAR.
EXPLANATORY NOTE.
While these menus are simple and complete, it is not supposed that they
can always be carried out in detail. They will, however, furnish
suggestions to house-keepers who are daily perplexed with the question,
“What shall we have for breakfast, luncheon, and dinner?” The number
placed after each dish refers to the recipe showing how the dish is
prepared. The menus are arranged so as to be used for any year. New
Year’s, 1890, will begin on a Wednesday instead of a Tuesday, as here
printed; in that case, use the New Year’s menu and then turn to the
first Thursday in January and proceed in regular order. Should you come
out uneven at the end of the month, through skipping some days at the
first, turn back again to the beginning. For instance should Thursday be
the 29th of January, instead of the last, as printed, turn back to the
first Friday in January, and proceed until the month is completed.
Special menus have been prepared for New Year’s Day, Washington’s
Birthday, Fourth of July, Thanksgiving Day, and Christmas.
_NEW YEAR’S DAY._
_Tuesday, January --._
~Breakfast.~
Eggs à l’Aurore, 444.
Boiled Haddock, Cream sauce, 352, 181.
Lamb Chops, maison d’or, 683.
Potato Croquettes, 997.
Stewed Prunes à la Général Dufour, 1330.
Wheat Cakes, 1184.
~Luncheon.~
Stuffed Deviled Crabs, 370.
Chicken Sauté à la Marengo, 771.
Sweet Potatoes Soufflées, 1010.
Macaroni au Gratin, 955.
Maraschino Pudding, 1134.
~Dinner.~
Blue Point Oysters, 298.
_Haut Sauterne._
SOUPS.
Cream of Asparagus, 70.
Consommé Royale, 107.
_Amontillado._
HORS D’ŒUVRE.
Radishes, 292.
Olives.
Timbales à l’Ecossaise, 261.
RELEVÉS.
Bass à la Régence, 305.
Potatoes à la Windsor, 1008.
_Rauenthaler-Berg._
Fillet of Beef, larded à la Parisienne, 514.
Saddle of Mutton, currant jelly, 666.
_Pommery Sec._
ENTRÉES.
Sweetbreads, larded à la Colbert, 617.
Terrapin à la Maryland, 397.
_Chateau Latour._
SORBET.
Kirsch Punch, 1305.
ROTIS.
Canvas-back Ducks, 874.
Celery, Mayonnaise Salad, 1042.
_Chambertin._
ENTREMETS.
Artichoke Bottoms, 897.
French Peas, 977.
String Beans, 948.
SWEET ENTREMETS.
Plum Pudding à l’Anglaise, 1163.
ICES.
Vanilla, 1271.
Pistache, 1275.
Fruit.
Cakes.
Coffee, 1349.
_Cordials._
_Wednesday, January --._
~Breakfast.~
Eggs, with brown butter, 414.
Fried Scallops, Tomato sauce, 301, 205.
Minced Lamb à l’Anglaise, 688.
Hashed Potatoes, 1002.
Rice and Milk, 1177.
~Luncheon.~
Lobster à la Bordelaise, 360.
Mutton Chops, Maintenon, 685.
Potatoes Château, 1009.
Herring Salad, 1074.
Galette, 1221.
~Dinner.~
Oysters, 298.
Mock Turtle, 17.
Celery, 290.
Sardines, 283.
Fillets of Sole, Joinville, 322.
Salmi of Duck à la Bourgeoise, 829.
String Beans, with cream, 946.
Venison Steak, Londonderry sauce, 880.
Stuffed Tomatoes, 1023.
Roast Veal, 585.
Escarole Salad, 1055.
Nelson Pudding, 1155.
Coffee, 1349.
_Thursday, January --._
~Breakfast.~
Omelet Raspail, 467.
Fish Balls, 347.
Beefsteak, with Anchovy butter, 524, 146.
Potatoes à la Rice, 1007.
Blanc Mange à la Josephine Delmonico, 1270.
~Luncheon.~
Oyster Patties, 387.
Broiled Kidneys, with Bacon, 713.
Saratoga Potatoes, 1011.
Blanquette of Veal, with Mouilles, 552.
Strawberry Tarts, 1117.
~Dinner.~
Oysters, 298.
Purée Crécy, 47.
Olives.
Radishes, 292.
Salmon à la Régence, 305.
Sweetbreads, with Spinach, 607.
Spaghetti à l’Italienne, 960.
Mignon Filets aux Pommes Parisiennes, 515.
Roast Chicken, 755.
Celery Salad, 1041.
Almond Cake, 1224.
Coffee, 1349.
_Friday, January --._
~Breakfast.~
Eggs à la Bourguignonne, 411.
Whitebait, 301.
Pig’s Feet à la Boston, 730.
Succotash, 1022.
Brioche à la Condé, 1203.
~Luncheon.~
Boiled Skate, cream sauce, 325, 181.
Stewed Calf’s Liver à l’Alsacienne, 582.
Oyster-Plant Poulette, 1019.
Lobster Salad à la Plummer, 1062.
Vermicelli Pudding, 1142.
~Dinner.~
Oysters, 298.
Cream of Asparagus, 70.
Celery, 290.
Thon, 282.
Smelts à la Toulouse, 354.
Braised Beef à la Flamande, 482.
Artichokes à la Florentine, 903.
Chicken Sauté à la Marengo, 771.
French Peas.
Roast Quail, with Watercress, 834.
Lettuce Salad, 1057.
Pie à la Martha Washington, 1105.
Coffee, 1349.
_Saturday, January --._
~Breakfast.~
Ham Omelet, 462.
Boiled Halibut, butter sauce, 309, 157.
Chicken Livers, with Bacon, 769.
Sweet Potatoes Soufflées, 1010.
Corn Fritters, 965.
~Luncheon.~
Stuffed Oysters à la Mali, 386.
Chicken Pot-pie, 757.
Anchovy Salad, 1037.
Diplomatic Pudding, 1129.
~Dinner.~
Clams, 300.
Pot-au-feu, 54.
Olives.
Radishes, 292.
Matelote of Eels, 332.
Partridge, braised with Cabbage, 845.
Stewed Tomatoes, 1027.
Calf’s Head à la Poulette, 639.
Potatoes à la Bignon, 1001.
Roast Mutton, 585.
Chicory Salad, 1045.
Baked Apple Dumplings, 1122.
Champagne Jelly, 1322.
Coffee, 1349.
_Sunday, January --._
~Breakfast.~
Eggs à la Livingstone, 410.
Picked-up Codfish, 346.
Escalops of Veal, Provençale, 573.
Potatoes Julienne, 1013.
Iced Timbale of Rice, 1175.
~Luncheon.~
Lobster à la Newburg, 359.
Chicken Croquettes à la Périgourdin, 761.
Hashed Potatoes au Gratin, 1004.
Macaroni, with cream, 954.
Chocolate Eclairs, 1243.
~Dinner.~
Oysters, 298.
Chicken à la Piémontaise, 63.
Radishes, 292.
Celery, 290.
Blackfish au Gratin, 319.
Minced Beef à la Catalan, 502.
Cauliflower, butter sauce, 925.
Boiled Leg of Mutton, caper sauce, 651.
Brussels Sprouts, 922.
Romaine Punch, 1304.
Roast Grouse, 852.
Watercress Salad, 1072.
English Pudding, 1137.
Stilton Cheese.
Coffee, 1349.
_Monday, January --._
~Breakfast.~
Omelet, with fine Herbs, 451.
Lobster Cutlets, Victoria, 366.
Sausages au Gastronome, 740.
Carrots and Cream, 927.
Rice à l’Airolo, 1171.
~Luncheon.~
Broiled Sardines on Toast, 403.
Hamburg Steak, Russian sauce, 526.
Potatoes à la Hanna, 1012.
Chicken Salad, 1044.
Apple Tarts, 1120.
~Dinner.~
Clams, 300.
Brunoise, 2.
Lyon Sausage, 286.
Olives.
Smelts au Gratin, 356.
Stewed Lamb, with Peas, 706.
Potatoes Soufflées, 1010.
Croquettes of Sweetbreads, Périgueux, 619.
String Beans, 946.
Squash a l’Américaine, 820.
Barbe de Capucine Salad, 1038.
Plum Pudding, 1110.
Coffee, 1349.
_Tuesday, January --._
~Breakfast.~
Fried Eggs, 412.
Soles à la Horly, 321.
Mutton Chops, Soyer, 647.
Stewed Potatoes, 995.
Peach Marmalade, 1331.
~Luncheon.~
Lobster en Chevreuse, 362.
Mignon Filets aux Pommes Parisienne, 515.
Celery à la Bonne Femme, 928.
Apple Pie, 1083.
~Dinner.~
Oysters, 298.
Chicken, with Leeks, 68.
Radishes, 292.
Thon, 282.
Broiled Sea Bass, maître d’hôtel, 326.
Cucumber Salad, 289.
Hot Patties à l’Anglaise, 266.
Braised Noix of Veal, Morlaisienne, 635.
Stuffed Egg-Plant, 909.
Roast Chicken, 755.
Lettuce, and Egg Salad, 1058.
Charlottes Glacées, 1299.
Coffee, 1349.
_Wednesday, January --._
~Breakfast.~
Eggs à la Tripe, 419.
Porterhouse Steak, with Watercress, 524.
Cold Boiled Ham, 722.
Hashed Potatoes au Gratin, 1004.
Brioche Fluttes, 1204.
~Luncheon.~
Stuffed Clams, deviled, 376.
Epigrammes of Lamb, with chicory, 690.
Macaroni au Gratin, 955.
French Pudding, 1139.
~Dinner.~
Oysters, 298.
Consommé Royal, 107.
Celery, 290.
Olives.
Fillets of Bass à la Chambord, 343.
Croquettes of Chicken à la Reine, 758.
Braised Beef à la Mode, 479.
Spinach, maître d’hôtel, 942.
Roast Venison, currant jelly sauce, 878.
Escarole Salad, 1055.
Savarin à l’Anglaise, 1199.
Sherry Wine Jelly, 1318.
Coffee, 1349.
_Thursday, January --._
~Breakfast.~
Scrambled Eggs, with Asparagus tops, 406.
Broiled Sardines on Toast, 403.
Black Sausages, with mashed Potatoes, 719.
Stewed Prunes, 1330.
~Luncheon.~
Canapé Lorenzo, 391.
Beefsteak Pie à l’Anglaise, 487.
Macédoine Salad, 1063.
Rhubarb Tarts, 1112.
~Dinner.~
Clams, 300.
Terrapin, 61.
Radishes, 292.
Lyon Sausage, 286.
Sheep’s-head au Gratin, 319.
Saddle of Mutton à la Sevigné, 669.
Broiled Fresh Mushrooms on Toast, 916.
Chicken Sauté à la Parmentier, 773.
French Peas.
Roast Partridge sur Canapé, 843.
Celery, Mayonnaise Salad, 1042.
Baba au Rhum, 1217.
Coffee, 1349.
_Friday, January --._
~Breakfast.~
Oyster Omelet, 452.
Pork Andouillettes, 742.
Mutton Chops, maison d’or, 683.
Sorrel, with Croûtons, 974.
French Pancake, 1186.
~Luncheon.~
Mussels à la Marinière, 378.
Duck à l’Américaine, 823.
String Beans, 947.
Apple Charlotte, 1167.
~Dinner.~
Oysters, 298.
Bisque of Crabs, 9.
Celery, 290.
Olives.
Broiled Pompano, maître d’hôtel, 329.
Cucumber Salad, 289.
Tenderloin Piqué à la Bernardi, 523.
Stuffed Green Peppers, 975.
Calf’s Head en tortue, 641.
Roast Quail, 834.
Watercress Salad, 1072.
Vanilla Ice-Cream, 1271.
Lady-Fingers, 1231.
Coffee, 1349.
_Saturday, January --._
~Breakfast.~
Eggs à la Finoise, 424.
Codfish à la Bonne Femme, 345.
Veal Cutlets en Papillotes, 566.
Mashed Potatoes au Gratin, 998.
Milan Cake, 1228.
~Luncheon.~
Crabs à la St. Jean, 371.
Chicken à la Maryland, 785.
Stewed Tomatoes, 1027.
Anchovy Salad, 1037.
Apricot Tarts, 1108.
~Dinner.~
Oysters à l’Alexandre Dumas, 299.
Croûte-au-Pot, 11.
Thon, 282.
Radishes, 292.
Fillet of Soles, à la Hollandaise, 317.
Potatoes à la Parisienne, 986.
Shoulder of Lamb Rouennaise, 698.
Spinach, with gravy, 943.
Sweetbreads à la Béarnaise, 610.
Roast Squabs, 816.
Chicory Salad, 1045.
Omelet Célestine, 477.
Lemon Water Ice, 1279.
Coffee, 1349.
_Sunday, January --._
~Breakfast.~
Sausage Omelet, 465.
Fried Smelts, tartare sauce, 301, 207.
Kidneys, stewed with Madeira, 662.
Potatoes, maître d’hôtel, 985.
Preserved Peaches, 1340.
~Luncheon.~
Stuffed Clams, 376.
Curry of Lamb à l’Indienne, 677.
Spaghetti au Gratin, 961.
Chicken Salad, 1044.
Apple Pie, meringué, 1103.
~Dinner.~
Oysters, 298.
Consommé Deslignac, 108.
Celery, 290.
Olives.
Bass aux Fines Herbs, 323.
Suprême of Chicken à la Toulouse, 786.
Brussels Sprouts, 922.
Antelope Steak, purée of Chestnuts, 890, 882.
Potatoes à la Bignon, 1001.
Kirsch Punch, 1305.
Roast Beef, 527.
Escarole Salad, 1055.
Diplomatic Pudding, 1129.
Gorgonzolla Cheese.
Coffee, 1349.
_Monday, January --._
~Breakfast.~
Eggs à l’Aurore, 444.
Mackerel aux Fines Herbes, 331.
Minced Beef à la Provençale, 500.
Sweet Potatoes Soufflées, 1010.
Corn Fritters, 965.
~Luncheon.~
Broiled Florida Shad, maître d’hôtel, 326.
Cucumber Salad, 289.
Beef Tongue, with risotto, 537.
Macaroni and Cream, 954.
Cream Renversée, 1252.
~Dinner.~