ECONOMICAL DINNERS

First. — Spare ribs, roast potatoes, cabbage, rice pu elding, fruit.

Second. — Codfish, egg sauce. Lancashire pie. parsnips, horse-radish . pickles, bread, custard pie.

Third. — Boiled pork, beans, potatoes, greens, green currant pie.

Fourth. — Fish, potato cakes, baked tomatoes, bread pudding, ap- ple sauce.

Fifth. — Boiled beef, lima beans, boiled potatoes, scpiash, sliced to- matoes, apple tapioca pudding.

Sixth. — Meatless bean soup, roast beef and potatoes, macaroni with cheese, apple butter, custard pie.

Seventh. — Meatless tomato soup, broiled chicken, fricasseed pota- toes, turnips, tomato toast, fresh fruit.

First, — Escaloped oysters, chicken salad, ham sandwiches, deviled crabs, mixed pickles, cheep, coffee jelly with whipped cream, basket of mixed cakes, ice cream, fruits, nuts, tea, chocolate with whipped cream.

Second. — Chicken croquettes, cold slaw garnished with fried oys- ters, sardines with sliced lemons, lobster salad, cold Saratoga potatoes, plums pickled like olives, pickles, jelly, orange or lemon ice. cake, coffee, chocolate with whipped cream.

THANKSGIVING DINNERS. .

Oyster soup, boiled fresh cod with egg sauce, roast turkey, cran- berry sauce, roast goose, bread sauce or currant jelly, stuffed ham. apple sauce or jelly, pork and beans, mashed potatoes and turnips, delicate cabbage, canned tomatoes and corn, baked sweet potatoes, boiled onions, salsify, macaroni and cheese, brown bread and superior biscuit, lobster salad, pressed beef, cold corned beef, tongue, celery, cream slaw, watermelon, peach, pear, or apple sweet pickles, mangoes, cucumbers, chow-chow and tomato catsup, stewed peaches or prunes, doughnuts and ginger cakes, mince, pumpkin and peach pies, plum and boiled Indian puddings, apple, cocoa-nut or almond tarts, vanilla ice cream, old-fashioned loaf cake, pound cake, black cake, white perfec- tion cake, ribbon cake, almond layer cake, citron, peach, plum or cher- ry preserves, apples, oranges, figs, grapes, raisins and nuts, tea and coffee.

Bills of Fare.

Christmas Dinners. — Clam soup, baked fish, Holland sauce, roast turkey with oyster dressing and celery or oyster sauce, roast duck with onion sauce, broiled quail, chicken pie, plum and crab-apple jelly, baked potatoes in jackets, sweet potatoes, baked squash, turnips, south- ern cabbage, stewed carrots, canned corn, canned peas, tomatoes, Gra- ham bread, rolls, salmon salad or herring salad, Chili sauce, gooseberry catsup, mangoes, pickled cabbage bottled, French or Spanish pickles, spiced nutmeg melon and sweet pickled grapes, and beets, Christmas plum pudding with sauce, charlotte-russe, cocoa-nut, mince and peach pies, citron, pound, French loaf, White Mountain and Neapolitan cakes, lady's ringers, pepper-nuts, centennial drops, almond or hickory nut macaroons, cocoa-nut caramels, chocolate drops, orange or pine-apple ice cream, coffee, tea and Vienna chocolate.

New Year's Dinners. — Eaw oysters, mock turtle soup, boiled tur- key with oyster sauce, roast haunch of venison, current jelly, deviled crabs, potato souffle, baked turnips, stuffed cabbage, beets, Lima beans, dried corn and canned peas, biscuit, French rolls, rye and In- dian bread, chicken salad, cold sliced ham, celery, cold slaw garnished with fried oysters, pickled walnuts, variety pickles, sweet pickled cu- cumbers, peaches and plums, spiced currants and gooseberries, canned pears or strawberries, English plum pudding, chess pie, potato pie, mince pie, orange souffle, pyramid pound cake, black cake,Phil Sheri- dan cake. Bohemian cream, oranges, raisins, figs, nuts, tea, coffee, chocolate.

New Year's 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 tastes of gentle- men. Too great profusion, especially of cakes, confectionery and ices is out of taste. Selections may be made from the following: Escol- oped oysters, cold tongue, turkey, chicken and ham, pressed meats, boned turkey, jellied chicken, sandwiches or wedding sandwich rolls, pickled oysters, chicken or lobster salads, cold slaw garnished with fried oysters, bottled pickles, French or Spanish pickles, jellies, char- lotte-russe, ice creams, ices, two large handsome 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.

Sunday Dinner. — Giblet soup; baked trout, broiled white fish, Maitre d' Hotel sauce; oyster patties, raw oysters, oysters in cream; Leg of Southdown mutton, caper sauce, chicken, egg sauce, buffalo tongue, ham; Roast lamb, mint sauce, roast chicken, brown sauce,

Bills of Fare.

roast shoat, with sweet potatoes; roast young turkey with cranberry sauce; roast loin pork, apple sauce; roast ribs of beef veal: red head ducks, with jelly; black bear, with game sauce, saddle of venison; boneless sardines, pressed corn beef, boned turkey with jelly, chicken salad, lobster; cutlets aux Petite Pois, salmis of durk with port wine, le filet d' bceuf, sauce piquante, supreme of fowls a la financiere; Spinach, cauliflower, boiled rice, stewed tomatoes, boiled and mashed potatoes, baked sweet potatoes, fried parsnips, Lima beans: English plum pudding, brandy sauce, lemon pie, mince pie, assorted cake: nectar ice cream, charlotte russe,rum jelly, sherry wine sherbert: nuts, fruits; tea, coffee.

Sunday Dinner. — Mock turtle soup, Spanislfrbroth; boiled salmon, shrimp sauce; Boiled mutton with caper sauce, corned beef, buffalo tongue, ham with Champagne sauce, fowl with salt pork; sirloin of beef, rib of beef, spring lamb, Southdown mutton, loin of veal, chicken, with St. Julian sauce, turkey with cranberry sauce; maccaroni and cheese au gratin, peach charlotte a la Franeaise, braized carbonade of fowl, fillet of veal with dressing; Jenny Lind pancakes with wine sauce, saute of sweet bread with green peas, supreme of fowl a la Bermuda, beef a la mode, Brazilian style: cold roast beef, cold ham, cold tongue, lobster salad Poland style, potato salad German style; mashed potatoes, boiled potatoes, lima beans, tomatoes, sweet corn, green peas; chow-chow, tomato catsup, cabbage slaw,Halford Leices- ter sauce, pickles, horse radish; apple pie, lemon pie, rhubarb pie, En- glish plum pudding, brandy sauce, charlotte russe. Bavarian cream; silver cake, marble cake, cocoanut cake, spice cake, jelly roll, sponge kisses, chocolate cake, vanilla ice cream; oranges, almonds, filberts, raisins; tea, coffee, milk.

Spring Picnics. — Cold roast chicken, ham broiled on coals, fish fried or broiled, sardines, tongue, hard-boiled eggs, eggs to be fried or scrambled, Boston corn bread, buttered rolls, ham sandwiches prepar- ed with grated ham, orange marmalade, canned peaches, watermelon and beet sweet pickles, euchered plums, variety or bottled pickles, chow-chow, quince or plum jelly, raspberry or other jams, Scotch fruit, rolled jelly, chocolate, Minnehaha old-fashioned loaf. and marble cake; coffee, chocolate tea, cream and sugar, salt and pepper, oranges.

Summer Picnics. — Cold baked or broiled chicked, cold boiled ham. pickled salmon, cold veal loaf, Parker House rolls, light bread, box of butter, green corn boiled or roasted, new potatoes, sliced tomatoes, sliced cucumbers, French and Spanish pickles, peach and pear sweet

Bills of Fare.

pickles, lemon or orange jelly, strawberries, raspberries or blackber- ries, lemonade, soda beer or raspberry vinegar, coffee and tea, ice cream, lemon or strawberry ice, sponge, white Buckeye or lemon cake, water- melon, musk-melon, nutmeg melon.

Fall Picnics. — Broiled prairie chicken, fish chowder, clam chowder, clams roasted or fried, beef omelet, cold veal roast, sardines, cold roast chicken, pot of pork and beans, rusk, Minnesota rolls, Boston brown bread, potatoes Irish or sweet roasted in ashes, egg sandwiches (hard boiled eggs, sliced, sprinkled with pepper and salt and put be- tween buttered bread), mangoes, piccalilli, Chili sauce, quince marma- lade, baked apples, musk and nutmeg melon, crab apple jelly, grape jelly, black, orange, velvet, sponge and three-ply cake, combination pie.

Refreshments. — For small evening parties, sociables, receptions, etc., where the refreshments are handed round, and are of a simple character, everything should be excellent in the highest degree, deli- cately prepared and attractively served. Sandwiches and coffee, choco- late or tea, a variety of nice cake, jellies, ice cream or ices, and fruits are appropriate. For a more pretentious occasion, a simple table pret- tily 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 water; fruit cake espe- cially, 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 to a plate overloaded with one or two kinds.

Refreshments for a Hundred. — For a larger company of a hun- dred the refreshments may be more elaborate: Two gallons of pickled oysters, two large dishes of lobster salad, two small hams boiled and sliced cold, five cold tongues sliced thin, twelve chickens jellied or pressed, each dish garnished with sprigs of parsley, 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 maca- roons and variety puffs; four large dishes of mixed fruits: five pounds roasted coffee and five gallons water.

Refreshments for One Hundred and Seventy Five. — Six gal- lons oysters, three small hams, five large turkeys, ten tongues, six chickens and twelve bunches celery for salad, three gallons pickles, seventeen dozen buns, twelve loaves bread made in wedding sand- wich rolls or in plain sandwiches, twenty-two large cakes, fifteen dozen large oranges sliced, seventeen dozen meringues, fifteen dozen pears, thirty pounds grapes, seven gallons ice cream and four gallons lemon ice, coffee made of twelve pints ground coffee and eight gallons water, serve coffee at the beginning, and lemonade at the close.

Beef . . 10

Chicken 10

Grandmother's Bean 11

Gumbo 11

Mock Turtle 11

Mock Turtle or Calf's Head . 12

Baked 15

Boiled, with Vegetables .... 16

Brook Trout 16

Fried 16

Salmon Trout or Pickerel. . . 17

Salt Mackerel, boiled IT

Oysters, broiled. . . . Oysters, Escalloped

Oysters, fried

Oyster Omelet

Oysters, raw

Duck, boiled 35

Duck, roasted 35

Frogs 35

Hare, Jugged 36

Partridge Pie 36

Pheasant or Prairie Chicken,

broiled 36

Pigeons, Jugged 37

Pigeon Pie 37

Onion 12

Ox Tail 13

Oyster 13

Pot au Feu 13

Turkey 14

Vegetable 14

Shad, baked 17

Shad, broiled 17

White Fish, boiled 18

White Fish, broiled 18

Boston Fish Chowder 18

Fish Chowder 19

:s, roasted 21

- Soup. 22

• Soup, plain 22

l Stew 22

;s-on Toast 23

Pigeons, Roasted 37

Prairie Chickens 37

Quail, broiled 37

Quail on Toast 38

Rabbit, roasted 38

SquirrerPie 38

Venison Hams 38

Venison Round 38

Venison*Steak 38