ADDITIONAL BILLS OF FARE

New Year*8 Table. — ^When receiving calls on New Year's day, the table should be handsomely arranged and decorated, and provided with rather substantial dishes, such as would suit the taste of gentlemen. Too great profusion, especially of cakes, confectionery, and ices, is out of taste. Selec- tions may be made from the following: Escaloped oysters; cold tongue, turkey, chicken, and ham, pressed meats, boned turkey, jellied chicken; sandwiches or wedding sandwich rolls ; pickled oysters, chicken and lobster salads, cold slaw garnished w^ith fried oysters ; bottled pickles, French or Spanish pickles; jellies; charlotte-russe, 'ice-creams, ices; two large hand- some cakes for decoration of table, and one or two baskets of mixed cake, fruit, layer, and sponge cake predominating ; fruits; nuts; coffee, chocolate with whipped cream, lemonade.

Refreshments. — For small evening parties, sociables, receptions, etc., where the refreshments are handed round or are served on a siaeboard, and are of a simple character, every thing should be excellent in the highest degree, delicately prepared, and attractively served. Sandwiches and coffee, chocolate or tea, a variety of nice cake, jellies, ice-cream or ices, and fruits are appropriate. For a more pretentious occasion, a simple table prettily decorated with flowers, and set with fruit, lobster salad, chicken croquettes, pickled oysters, and one or two kinds of ice-cream and cake, and coffee and tea is quite enough.

Refreshments for Twenty. — For a company of twenty allow one gallon oysters, four chickens and eight bunches of celery for chicken salad, fifty sandwiches, one gallon of ice-cream, two molds charlotte-russe, two quarts of lemon jelly, one light and one dark fruit cake, two layer cakes, and one white or sponge cake; for coffee use one and a half pints ground coffee and one gallon of w^ater; fruit cake especially, and, indeed, all rich cake, should be cut in thin slices with a keen-edged knife ; a small piece of each variety is always preferred to a plate overloaded with one or two kinds.

Refreshments for a Hundred. — For a larger company of a hundred the refreshments may be more elal)orate: Two gallons of pickled oysters; two large dishes of lobster salad; two small haras boiled and sliced cold, five cold tongues sliced thin, twelve chickens jellied or pressed, each dish gamish<»d with sprigs of jiarsley, slices of lemon and red beets, or curled leaves of celery, or the tender center leaves of lettuce; two gallons of bottled pickles or a gallon and a half of home-made; twelve dozen biscuit sandwiches ; five quarts jelly, four gallons ice-cream ; fifteen large cakes, to be made from recipes for rich fruit, delicate, layer, and sponge cakes ; twelve dozen each of almond macaroons and variety puffs; four large dishes of mixed fruits; five pounds roasted coffee and five gallons water, which should be served at the Deginning, and six gallons of iced lemonade to serve at the close.

Refreshments for One Hundred and Seventy-Five. — Six gallcais oys- ters; three small hams, five large turkeys, ten tongues; six chickens and twelve bunches of celery for salad; three gallons pickles; seventeen dozen.

BILLS OF FARE. 405

buti^, twelve loaves bread made in wedding sandwich rolls or in plain sand- wiches; twenty-two large cakes; fifteen dozen large oranges sliced, seventeen dozen meringues, tifteeii dozen pears, thirty pounds grapes; seven gallons ice- cream and four gallons lemon ice ; coffee made of twelve pints ^ound coffee and eight gallons water ; serve colfee at the beginning, and lemonade at the close.