Chapter XL (2)

2075. _Saturday_.--1. Rump-steaks, broiled, and oyster sauce, mashed potatoes; veal-and-ham pie,--the ham may be cut from that boiled on Wednesday, if not all eaten cold for breakfast. 2, Lemon pudding.

OCTOBER.

2076.--DINNER FOR 18 PERSONS.

_First Course_

Mock-Turtle Soup,
removed by
Crimped Cod and Oyster
Sauce.

Soles à la Vase of Red Mullet.
Normandie. Flowers.

Julienne Soup,
removed by
John Dory and Dutch
Sauce.

_Entrées_

Sweetbreads and Tomata
Sauce.

Oyster Patties. Vase of Stewed Mushrooms.
Flowers.

Fricandeau de Veau and
Celery Sauce.

_Second Course._

Roast Saddle of
Mutton.

Grouse Pie.

Roast Goose. Vase of Boiled Fowls and
Flowers. Oyster Sauce.

Ham.

Larded Turkey.

_Third Course._

Custards. Pheasants, Prawns.
removed by
Cabinet Pudding.

Italian Cream.

Gâteau de Vase of Compôte of
Pommes. Flowers. Plums.

Peach Jelly.

Roast Hare,
removed by
Lobster Salad. Iced Pudding. Apple Tart.

DESSERT AND ICES.

2077.--DINNER FOR 12 PERSONS (OCTOBER).

FIRST COURSE.
Carrot Soup à la Créci.
Soup à la Reine.
Baked Cod.
Stewed Eels.

ENTREES.
Riz de Veau and Tomata Sauce.
Vol-au-Vent of Chicken.
Pork Cutlets and Sauce Robert.
Grilled Mushrooms.

SECOND COURSE.
Rump of Beef à la Jardinière.
Roast Goose.
Boiled Fowls and Celery Sauce.
Tongue, garnished.
Vegetables.

THIRD COURSE.
Grouse.
Pheasants.
Quince Jelly.
Lemon Cream.
Apple Tart.
Compote of Peaches.
Nesselrode Pudding.
Cabinet Pudding.
Scalloped Oysters.

DESSERT AND ICES.

2078.--DINNER FOR 8 PERSONS (October).

FIRST COURSE.
Calf's-Head Soup.
Crimped Cod and Oyster Sauce.
Stewed Eels.

ENTREES.
Stewed Mutton Kidneys.
Curried Sweetbreads.

SECOND COURSE.
Boiled Leg of Mutton, garnished with Carrots and Turnips. Roast Goose.

THIRD COURSE.
Partridges.
Fruit Jelly. Italian Cream.
Vol-au-Vent of Pears.
Apple Tart.
Cabinet Pudding.

DESSERT AND ICES.

2079.--DINNER FOR 6 PERSONS (October).--I.

FIRST COURSE.
Hare Soup.
Broiled Cod à la Maître d'Hôtel.
Haddocks and Egg Sauce.

ENTREES.
Veal Cutlets, garnished with French Beans.
Haricot Mutton.

SECOND COURSE.
Roast Haunch of Mutton.
Boiled Capon and Rice.
Vegetables.

THIRD COURSE.
Pheasants.
Punch Jelly. Blancmange.
Apples à la Portugaise.
Charlotte à la Vanille.
Marrow Pudding.

DESSERT.

2080.--DINNER FOR 6 PERSONS (October).--II.

FIRST COURSE.
Mock-Turtle Soup.
Brill and Lobster Sauce.
Fried Whitings.

ENTREES.
Fowl à la Béchamel.
Oyster Patties.

SECOND COURSE.
Roast Sucking-Pig.
Stewed Hump of Beef à la Jardinière.
Vegetables.

THIRD COURSE.
Grouse.
Charlotte aux Pommes.
Coffee Cream.
Cheesecakes.
Apricot Tart.
Iced Pudding.

DESSERT.

PLAIN FAMILY DINNERS FOR OCTOBER.

2081. _Sunday_.--1. Roast sucking-pig, tomata sauce and brain sauce; small boiled leg of mutton, caper sauce, turnips, and carrots. 2. Damson tart, boiled batter pudding.

2082. _Monday_.--1. Vegetable soup, made from liquor that mutton was boiled in. 2. Sucking-pig en blanquette, small meat pie, French beans, and potatoes. 3. Pudding, pies.

2083. _Tuesday_.--1. Roast partridges, bread sauce, and gravy; slices of mutton warmed in caper sauce; vegetables. 2. Baked plum-pudding.

2084. _Wednesday_.--1. Roast ribs of beef, Yorkshire pudding, vegetable marrow, and potatoes. 2. Damson pudding.

2085. _Thursday_.--1. Fried soles, melted butter. 2. Cold beef and salad; mutton cutlets and tomata sauce. 3. Macaroni.

2086. _Friday_.--1. Carrot soup. 2. Boiled fowls and celery sauce; bacon-check, garnished with greens; beef rissoles, from remains of cold beef. 3. Baroness pudding.

2087. _Saturday_.--1. Curried fowl, from remains of cold ditto; dish of rice, Rump-steak-and-kidney pudding, vegetables. 2. Stewed pears and sponge cakes.

* * * * *

2088. _Sunday_.--1. Crimped cod and oyster sauce. 2. Roast haunch of mutton, brown onion sauce, and vegetables. 3. Bullace pudding, baked custards in cups.

2089. _Monday_.--1. The remains of codfish, flaked, and warmed in a maître d'hôtel sauce. 2. Cold mutton and salad, veal cutlets and rolled bacon, French beans and potatoes. 3. Arrowroot blancmange and stewed damsons. 2090. _Tuesday_.--1. Roast hare, gravy, and red-currant jelly; hashed mutton, vegetables. 2. Currant dumplings.

2091. _Wednesday_.--1. Jugged hare, from remains of roast ditto; boiled knuckle of veal and rice; boiled bacon-cheek. 2. Apple pudding.

2092. _Thursday_.--1. Roast leg of pork, apple sauce, greens, and potatoes. 2. Rice snowballs.

2093. _Friday_.--1. Slices of pork, broiled, and tomata sauce, mashed potatoes; roast pheasants, bread sauce, and gravy. 2. Baked apple pudding.

2094. _Saturday_.--1. Rump-steak pie, sweetbreads. 2. Ginger pudding.

NOVEMBER. 2095.--DINNER FOR 18 PERSONS.

_First Course._

Thick Grouse Soup,
removed by
Crimped Cod and Oyster
Sauce.

Baked Whitings. Vase of Fried Smelts.
Flowers.

Clear Ox-tail Soup,
removed by
Fillets of Turbot à la
Crême.

_Entrées._

Poulet à la Marengo.

Fillets of Leveret. Vase of Ragoût of Lobster.
Flowers.

Mushrooms sautés.

_Second Course._

Haunch of Mutton.

Cold Game Pie.

Lark Pudding. Vase of Roast Fowls.
Flowers.

Boiled Ham.

Boiled Turkey and Celery
Sauce.

_Third Course._

Apple Tart. Partridges, Shell-Fish.
removed by
Plum-pudding.

Wine Jelly.

Pommes à la Vase of Vol-au-Vent
Condé. Flowers. of Pears.

Snipes,
removed by
Prawns. Charlotte glacée. Apricot
Tartlets.

DESSERT AND ICES.

2096.--DINNER FOR 12 PERSONS (November).

FIRST COURSE.
Hare Soup.
Julienne Soup.
Baked Cod.
Soles à la Normandie.

ENTREES.
Riz de Veau aux Tomates.
Lobster Patties.
Mutton Cutlets and Soubise Sauce.
Croûtades of Marrow aux fines herbes.

SECOND COURSE.
Roast Sirloin of Beef.
Braised Goose.
Boiled Fowls and Celery Sauce.
Bacon-cheek, garnished with Sprouts.

THIRD COURSE.
Wild Ducks.
Partridges.
Apples à la Portugaise.
Bavarian Cream.
Apricot-jam Sandwiches.
Cheesecakes.
Charlotte à la Vanille.
Plum-pudding.

DESSERT AND ICES.

2097.--DINNER FOR 8 PERSONS (NOVEMBER).

FIRST COURSE.
Mulligatawny Soup.
Fried slices of Codfish and Oyster Sauce.
Eels en Matelote.

ENTREES.
Broiled Pork Cutlets and Tomata Sauce.
Tendrons de Veau à la Jardinière.

SECOND COURSE.
Boiled Leg of Mutton and Vegetables.
Roast Goose.
Cold Game Pie.

THIRD COURSE.
Snipes.
Teal.
Apple Soufflé.
Iced Charlotte.
Tartlets.
Champagne Jelly.
Coffee Cream.
Mince Pies.

DESSERT AND ICES.

2098.--DINNER FOR 6 PERSONS (NOVEMBER).

FIRST COURSE.
Oyster Soup.
Crimped Cod and Oyster Sauce.
Fried Perch and Dutch Sauce.

ENTREES.
Pigs' Feet à la Béchamel.
Curried Rabbit.

SECOND COURSE.
Roast Sucking-Pig.
Boiled Fowls and Oyster Sauce.
Vegetables.

THIRD COURSE.
Jugged Hare.
Meringues à la Crême.
Apple Custard.
Vol-au-Vent of Pears.
Whipped Cream.
Cabinet Pudding.

DESSERT.

2099.--DINNER FOR 6 PERSONS (NOVEMBER).--II.

FIRST COURSE.
Game Soup.
Slices of Codfish and Dutch Sauce.
Fried Eels.

ENTREES.
Kidneys à la Maître d'Hôtel.
Oyster Patties.

SECOND COURSE.
Saddle of Mutton.
Boiled Capon and Rice.
Small Ham.
Lark Pudding.

THIRD COURSE.
Roast Hare.
Apple Tart.
Pineapple Cream.
Clear Jelly.
Cheesecakes.
Marrow Pudding.
Nesselrode Pudding.

DESSERT.

PLAIN FAMILY DINNERS FOR NOVEMBER.

2100. _Sunday_.--1. White soup. 2. Roast haunch of mutton, haricot beans, potatoes. 3. Apple tart, ginger pudding.

2101. _Monday._--1. Stewed eels. 2. Veal cutlets garnished with rolled bacon; cold mutton and winter salad. 3. Baked rice pudding.

2102. _Tuesday_.--1. Roast fowls, garnished with water-cresses; boiled bacon-cheek; hashed mutton from remains of haunch. 2. Apple pudding.

2103. _Wednesday_.--1. Boiled leg of pork, carrots, parsnips, and pease-pudding; fowl croquettes made with remainder of cold fowl. 2. Baroness pudding.

2104. _Thursday_.--1. Cold pork and mashed potatoes; roast partridges, bread sauce and gravy. 2. The remainder of pudding cut into neat slices, and warmed through, and served with sifted sugar sprinkled over; apple fritters.

2105. _Friday_.--1. Roast hare, gravy, and currant jelly; rump-steak and oyster sauce; vegetables. 2. Macaroni.

2106. _Saturday_.--1. Jugged hare; small mutton pudding. 2. Fig pudding.

* * * * *

2107. _Sunday_.--1. Crimped cod and oyster sauce. 2. Roast fowls, small boiled ham, vegetables; rump-steak pie. 3. Baked apple pudding, open jam tart.

2108. _Monday_.--1. The remainder of cod warmed in maître d'hôtel sauce. 2. Boiled aitchbone of beef, carrots, parsnips, suet dumplings. 3. Baked bread-and-butter pudding.

2109. _Tuesday_.--1. Pea-soup, made from liquor in which beef was boiled. 2. Cold beef, mashed potatoes; mutton cutlets and tomata sauce. 3. Carrot pudding.

2110. _Wednesday_.--1. Fried soles and melted butter. 2. Roast leg of pork, apple sauce, vegetables. 3. Macaroni with Parmesan cheese.

2111. _Thursday_.--1. Bubble-and-squeak from remains of cold beef; curried pork. 2. Baked Semolina pudding.

2112. _Friday_.--1. Roast leg of mutton, stewed Spanish onions, potatoes. 2. Apple tart.

2113. _Saturday_.--1. Hashed mutton; boiled rabbit and onion sauce; vegetables. 2. Damson pudding made with bottled fruit.

DECEMBER.

2114.--DINNER FOR 18 PERSONS.

_First Course_.

Mock-Turtle Soup,
removed by
Cod's Head and Shoulders
and Oyster Sauce.

Stewed Eels. Vase of Fried Whitings.
Flowers.

Julienne Soup,
removed by
Soles aux fines herbes.

_Entrées_.

Fillets of Grouse and
Sauce Piquante.

Curried Lobster. Vase of Mutton Cutlets and
Flowers. Soubise Sauce.

Sweetbreads.

_Second Course_.

Haunch of Mutton.

Ham and Brussels
Sprouts.

Roast Goose. Vase of Stewed Beef à la
Flowers. Jardinière.

Game Pie.

Boiled Turkey and
Celery Sauce.

_Third Course_.

Apricot Torte. Pheasants, Victoria
removed by Sandwiches.

Plum-pudding.

Vanilla Cream.

Lemon Jelly. Vase of Champagne Jelly.
Flowers.

Blancmange.

Wild Ducks,
removed by
Tipsy Cake. Iced Pudding. Mince Pies.

DESSERT AND ICES.

2115.--DINNER FOR 12 PERSONS (December).

FIRST COURSE.
Game Soup.
Clear Vermicelli Soup.
Codfish au gratin.
Fillets of Whitings à la Maître d'Hôtel.

ENTREES.
Filet de Boeuf and Sauce Piquante.
Fricasseed Chicken.
Oyster Patties.
Curried Rabbit.

SECOND COURSE.
Roast Turkey and Sausages.
Boiled Leg of Pork and Vegetables.
Roast Goose.
Stewed Beef à la Jardinière.

THIRD COURSE.
Widgeon.
Partridges.
Charlotte aux Pommes.
Mince Pies.
Orange Jelly.
Lemon Cream.
Apple Tart.
Cabinet Pudding.

DESSERT AND ICES.

2116.--DINNER FOR 10 PERSONS (December).

FIRST COURSE.
Mulligatawny Soup.
Fried Slices of Codfish.
Soles à la Crême.

ENTREES.
Croquettes of Fowl.
Pork Cutlets and Tomata Sauce.

SECOND COURSE.
Roast Ribs of Beef.
Boiled Turkey and Celery Sauce.
Tongue, garnished.
Lark Pudding. Vegetables.

THIRD COURSE.
Roast Hare. Grouse.
Plum-pudding. Mince Pies.
Charlotte à la Parisienne.
Cheesecakes.
Apple Tart.
Nesselrode Pudding.

DESSERT AND ICES.

2117.--DINNER FOR 8 PERSONS (December).

FIRST COURSE.
Carrot Soup.
Crimped Cod and Oyster Sauce.
Baked Soles.

ENTREES.
Mutton Kidneys à la Française.
Oyster Patties.

SECOND COURSE.
Boiled Beef and Vegetables.
Marrow-bones.
Roast Fowls and Water-cresses
Tongue, garnished.
Game Pie.

THIRD COURSE.
Partridges.
Blancmange.
Compôte of Apples.
Vol-au-Vent of Pears.
Almond Cheesecakes.
Lemon Pudding.

DESSERT AND ICES.

2118.--DINNER FOR 6 PERSONS (December).--I.

FIRST COURSE.
Rabbit Soup.
Brill and Shrimp Sauce.

ENTREES.
Curried Fowl. Oyster Patties.

SECOND COURSE.
Roast Turkey and Sausages.
Boiled Leg of Pork. Vegetables.

THIRD COURSE.
Hunters' Pudding.
Lemon Cheesecakes.
Apple Tart. Custards, in glasses.
Raspberry Cream.

DESSERT.

2119.--DINNER FOR, 6 PERSONS (December).--II.

FIRST COURSE.
Ox-tail Soup.
Crimped Cod and Oyster Sauce.

ENTREES.
Savoury Rissoles.
Fowl Scollops à la Béchamel.

SECOND COURSE.
Haunch of Mutton.
Boiled Chickens and Celery Sauce.
Bacon-cheek, garnished with Brussels Sprouts.
Vegetables.

THIRD COURSE.
Snipes.
Orange Jelly. Cheesecakes.
Apples à la Portugaise.
Apricot-jam Tartlets.
Soufflé of Rice.

DESSERT.

2120.--DINNER FOR 6 PERSONS (December).--III.

FIRST COURSE.
Vermicelli Soup.
Soles à la Maître d'Hôtel.
Fried Eels.

ENTREES.
Pork Cutlets and Tomato Sauce.
Ragoût of Mutton à la Jardinière.

SECOND COURSE.
Roast Goose.
Boiled Leg of Mutton and Vegetables.

THIRD COURSE.
Pheasants.
Whipped Cream.
Meringues. Compôte of Normandy Pippins.
Mince Pies. Plum-pudding.

Dessert.

2121.--DINNER FOR 6 PERSONS (December).--IV.

FIRST COURSE.
Carrot Soup.
Baked Cod.
Fried Smelts.

ENTREES.
Stewed Rump-steak à la Jardinière.
Fricasseed Chicken.

SECOND COURSE.
Roast Leg of Mutton, boned and stuffed.
Boiled Turkey and Oyster Sauce.
Vegetables.

THIRD COURSE.
Wild Ducks.
Fancy Pastry.
Lemon Cream.
Damson Tart, with bottled fruit.
Custards, in glasses.
Cabinet Pudding.

Dessert.

PLAIN FAMILY DINNERS FOR DECEMBER.

2122. _Sunday_.--1. Carrot soup. 2. Roast beef, horseradish sauce, vegetables. 3. Plum-pudding, mince pies.

2123. _Monday._--1. Fried whitings, melted butter. 2. Rabbit pie, cold beef, mashed potatoes. 3. Plum-pudding cut in slices and warmed; apple tart.

2124. _Tuesday_.--1. Hashed beef and broiled bones, pork cutlets and tomata sauce; vegetables. 2. Baked lemon pudding.

2125. _Wednesday_.--1. Boiled neck of mutton and vegetables; the broth served first with a little pearl barley or rice boiled in it 2. Bakewell pudding.

2126. _Thursday_.--1. Roast leg of pork, apple sauce, vegetables. 2. Rice snowballs.

2127. _Friday_.--1. Soles à la Crime. 2. Cold pork and mashed potatoes, broiled rump-steaks and oyster sauce. 3. Rolled jam pudding.

2128. _Saturday_.--1. The remains of cold pork curried, dish of rice, mutton cutlets, and mashed potatoes. 2. Baked apple dumplings.

* * * * *

2129. _Sunday_.--1. Roast turkey and sausages, boiled leg of pork, pease pudding, vegetables. 2. Baked apple pudding, mince pies.

2130. _Monday_.--1. Hashed turkey, cold pork, mashed potatoes. 2. Mince-meat pudding.

2131. _Tuesday_.--1. Pea-soup made from liquor in which pork was boiled. 2. Boiled fowls and celery sauce, vegetables. 3. Baked rice pudding.

2132. _Wednesday_.--1. Roast leg of mutton, stewed Spanish onions, potatoes. 2. Baked rolled jam pudding.

2133. _Thursday_.--1. Baked cod's head. 2. Cold mutton, roast hare, gravy and red-currant jelly. 3. Macaroni.

2134. _Friday_.--1. Hare soup, made with stock and remains of roast hare. 2. Hashed mutton, pork cutlets, and mashed potatoes. 3. Open tarts, rice blancmange.

2135. _Saturday_.--1. Rump-steak-and-kidney pudding, vegetables. 2. Mince pies, baked apple dumplings.

2136.--BILL OF FARE FOR A GAME DINNER FOR 30 PERSONS (November).

_First course_.

Hare Soup.

Purée of Grouse. Vase of Pheasant Soup.
Flowers.

Soup á la Reine.

_Entrées_.

Salmi of Fillets of Hare Salmi of
Widgeon. en Chevereuil. Woodcock.

Perdrixaux Choux.

Lark Pudding. Vase of Game Patties.
Flowers.

Curried Rabbit.

Salmi of Fillet of Pheasant Salmi of
Woodcock. and Truffles. Widgeon.

_Second Course_.

Larded Pheasants.
Leveret, larded and
stuffed.

Cold Pheasant Pie Vase of Hot raised Pie of
á la Périgord. Flowers. mixed Game.

Grouse.

Larded Partridges.

_Third Course_.

Snipes. Pintails. Ortolans.

Quails.

Golden Vase of Widgeon.
Plovers. Flowers.

Teal.

Wild Duck. Woodcock. Snipes.

_Entremets and Removes_.

Apricot Boudin à la Nesselrode. Maids of
Tart. Honour.

Dantzic Jelly.

Vol-au-Vent Vase of Gâteau.
of Pears. Flowers. Génoise glacé.

Charlotte Russe.

Maids of Plum Pudding. Compôte of
Honour. Apples.

_Dessert._

Olives. Strawberry-Ice Figs.
Cream.

Preserved Pineapples. Dried
Cherries. Fruit.
Grapes.

Filberts. Pears. Walnuts.
Wafers. Biscuits.

Ginger-Ice Cream. Vase of Orange-Water Ice.
Flowers.

Apples.

Dried Grapes. Preserved
Fruit. Cherries.
Pears.

Figs. Lemon-Water Ice. Olives.

MENU.

2137.--SERVICE A LA RUSSE (July).

Julienne Soup.
Vermicelli Soup.

Boiled Salmon.
Turbot and Lobster Sauce.

Soles-Water Souchy.
Perch-Water Souchy.

Matelote d'Anguilles à la Toulouse.
Filets de Soles à la Normandie.

Red Mullet.
Trout.

Lobster Rissoles.
Whitebait.

Riz de Veau à la Banquière.
Filets de Poulets aux Coucombres.

Canards à la Rouennaise.
Mutton Cutlets à la Jardinière.

Braised Beef à la Flamande.
Spring Chickens.

Roast Quarter of Lamb.
Roast Saddle of Mutton.

Tongue.
Ham and Peas.

Quails, larded.
Roast Ducks.
Turkey Poult, larded.

Mayonnaise of Chicken.
Tomatas.
Green Peas à la Française.

Suédoise of Strawberries.
Charlotte Russe.
Compôte of Cherries.

Neapolitan Cakes.
Pastry.
Madeira Wine Jelly.

Iced Pudding à la Nesselrode.

DESSERT AND ICES.

_Note._--Dinners à la Russe differ from ordinary dinners in the mode of serving the various dishes. In a dinner à la Russe, the dishes are cut up on a sideboard, and handed round to the guests, and each dish may be considered a course. The table for a dinner à la Russe should be laid with flowers and plants in fancy flowerpots down the middle, together with some of the dessert dishes. A menu or bill of fare should be laid by the side of each guest.

MENU.

2138.--SERVICE A LA RUSSE (November).

Ox-tail Soup.
Soup à la Jardinière.

Turbot and Lobster Sauce.
Crimped Cod and Oyster Sauce.

Stewed Eels.
Soles à la Normandie.

Pike and Cream Sauce.
Fried Filleted Soles.

Filets de Boeuf à la Jardinière.
Croquettes of Game aux Champignons.

Chicken Cutlets.
Mutton Cutlets and Tomata Sauce.

Lobster Rissoles.
Oyster Patties.

Partridges aux fines herbes.
Larded Sweetbreads.

Roast Beef.
Poulets aux Cressons.

Haunch of Mutton.
Roast Turkey.

Boiled Turkey and Celery Sauce.
Ham.

Grouse.
Pheasants.
Hare.

Salad.
Artichokes.
Stewed Celery.

Italian Cream.
Charlotte aux Pommes.
Compôte of Pears.

Croûtes madrées aux Fruits.
Pastry.
Punch Jelly.

Iced Pudding.

DESSERT AND ICES.

_Note._--Dinners à la Russe are scarcely suitable for small establishments; a large number of servants being required to carve; and to help the guests; besides there being a necessity for more plates, dishes, knives, forks, and spoons, than are usually to be found in any other than a very large establishment. Where, however, a service à la Russe is practicable, there it, perhaps, no mode of serving a dinner so enjoyable as this.

SUPPERS.

2139. Much may be done in the arrangement of a supper-table, at a very small expense, provided _taste_ and _ingenuity_ are exercised. The colours and flavours of the various dishes should contrast nicely; there should be plenty of fruit and flowers on the table, and the room should be well lighted. We have endeavoured to show how the various dishes may be placed; but of course these little matters entirely depend on the length and width of the table used, on individual taste, whether the tables are arranged round the room, whether down the centre, with a cross one at the top, or whether the supper is laid in two separate rooms, &c. &c. The garnishing of the dishes has also much to do with the appearance of a supper-table. Hams and tongues should be ornamented with cut vegetable flowers, raised pies with aspic jelly cut in dice, and all the dishes garnished sufficiently to be in good taste without looking absurd. The eye, in fact, should be as much gratified as the palate. Hot soup is now often served at suppers, but is not placed on the table. The servants fill the plates from a tureen on the buffet, and then hand them to the guests: when these plates are removed, the business of supper commences.

2140. Where small rooms and large parties necessitate having a standing supper, many things enumerated in the following bill of fare may be placed on the buffet. Dishes for these suppers should be selected which may be eaten standing without any trouble. The following list may, perhaps, assist our readers in the arrangement of a buffet for a standing supper.

2141. Beef, ham, and tongue sandwiches, lobster and oyster patties, sausage rolls, meat rolls, lobster salad, dishes of fowls, the latter _all cut up_; dishes of sliced ham, sliced tongue, sliced beef, and galantine of veal; various jellies, blancmanges, and creams; custards in glasses, compôtes of fruit, tartlets of jam, and several dishes of small fancy pastry; dishes of fresh fruit, bonbons, sweetmeats, two or three sponge cakes, a few plates of biscuits, and the buffet ornamented with vases of fresh or artificial flowers. The above dishes are quite sufficient for a standing supper; where more are desired, a supper must then be laid and arranged in the usual manner.

2142.--BILL OF FARE FOR A BALL SUPPER FOR 60 PERSONS (For Winter)

Boar's Head,
garnished with Aspic Jelly.
Lobster Salad Lobster Salad.
Fruited Jelly. Mayonnaise of Fowl. Charlotte Russe.

Small Ham, garnished.

Small Pastry. Iced Savoy Cake. Biscuits.

Vanilla Cream EPERGNE, WITH FRUIT. Fruited Jelly.

Two Roast Fowls, cut up. Two Roast Fowls, cut up.

Prawns Two Boiled Fowls, with Béchamel Prawns
Sauce.
Biscuits Small Pastry
Tongue, ornamented.

Custards, TRIFLE, ORNAMENTED. Custards,
in glasses. in glasses.
Raised Chicken Pie.

Tipsy Cake
Lobster Salad. Lobster Salad.
Fruited Jelly. Swiss Cream.
Roast Pheasant.

Meringues. EPERGNE, WITH FRUIT. Meringues.

Raspberry Cream. Galantine of Veal. Fruited Jelly.

Tipsy Cake.
Small Pastry. Biscuits.
Raised Game Pie.

Custards, TRIFLE, ORNAMENTED Custards,
in glasses. in glasses.

Two Roast Fowls, cut up. Two Roast Fowls, cut up.
Tongue, ornamented.
Prawns. Prawns.
Two Boiled Fowls, with Béchamel
Sauce.
Biscuits. Small Pastry.
EPERGNE, WITH FRUIT.
Lobster Salad. Lobster Salad.
Fruited Jelly. Iced Savoy Cake. Blancmange.

Small Ham, garnished.

Mayonnaise of Fowl.
Charlotte Russe. Fruited Jelly.
Larded Capon.

_Note:_ When soup is served from the buffet, Mock Turtle and Julienne may be selected. Besides the articles enumerated above, Ices, Wafers, Biscuits, Tea, Coffee, Wines and Liqueurs will be required. Punch a la Romaine may also be added to the list of beverages.

2143.--BILL OF FARE FOR A BALL SUPPER,

Or a Cold Collation for a Summer Entertainment, or Wedding or Christening Breakfast for 70 or 80 Persons (July).

[Columns 1 and 5]
4 Blancmanges, to be placed down the table.
4 Jellies, to be placed down the table.
3 Dishes of Small Pastry.
3 Fruit Tarts.
3 Cheesecakes.
3 Compotes of Fruit.
3 English Pines.
20 Small Dishes of various Summer Fruits.

[Column 2]
Dish of Lobster, cut up.
Charlotte Russe à la Vanille.
Lobster Salad
Pigeon Pie.
Lobster Salad.
Dish of Lobster, cut up.
Larded Capon.
Lobster Salad.
Pigeon Pie.
Dish of Lobster, cut up.
Savoy Cake.
Lobster Salad.

[Column 3]
Tongue.
Ribs of Lamb.
Two Roast Fowls.
Mayonnaise of Salmon.
Epergne, with Flowers.
Mayonnaise of Trout.
Tongue, garnished.
Boiled Fowls and Béchamel Sauce.
Collared Eel.
Ham.
Raised Pie.
Two Roast Fowls.
Shoulder of Lamb, stuffed.
Mayonnaise of Salmon.
Epergne, with Flowers.
Mayonnaise of Trout.
Tongue.
Boiled Fowls and Béchamel Sauce.
Raised Pie.
Ham, decorated.
Shoulder of Lamb, stuffed.
Two Roast Fowls.
Mayonnaise of Salmon.
Epergne, with Flowers.
Mayonnaise of Trout.
Tongue, garnished.
Boiled Fowls and Béchamel Sauce.
Collared Eel.

[Column 4]
Veal-and-Ham Pie.
Lobster Salad.
Savoy Cake.
Dish of Lobster, cut up.
Lobster Salad.
Boar's Head.
Pigeon Pie.
Lobster Salad.
Dish of Lobster, cut up.
Lobster Salad.
Charlotte Russe à la Vanille.
Veal and Ham Pie.
Dish of Lobster, cut up.

_Note_.--The length of the page will not admit of our giving the dishes as they should be placed on the table; they should be arranged with the large and high dishes down the centre, and the spaces filled up with the smaller dishes, fruit, and flowers, taking care that the flavours and colours contrast nicely, and that no two dishes of a sort come together. This bill of fare may be made to answer three or four purposes, placing a wedding cake or christening cake in the centre on a high stand, if required for either of these occasions. A few dishes of fowls, lobster salads, &c. &c., should be kept in reserve to replenish those that are most likely to be eaten first. A joint of cold roast and boiled beef should be placed on the buffet, as being something substantial for the gentlemen of the party to partake of. Besides the articles enumerated in the bill of fare, biscuits and wafers will be required, cream-and-water ices, tea, coffee, wines, liqueurs, soda-water, ginger-beer, and lemonade.

BREAKFASTS.

2144. It will not be necessary to give here a long bill of fare of cold joints, &c., which may be placed on the side-board, and do duty at the breakfast-table. Suffice it to say, that any cold meat the larder may furnish, should be nicely garnished, and be placed on the buffet. Collared and potted meats or fish, cold game or poultry, veal-and-ham pies, game-and-Rump-steak pies, are all suitable dishes for the breakfast-table; as also cold ham, tongue, &c. &c.

2145. The following list of hot dishes may perhaps assist our readers in knowing what to provide for the comfortable meal called breakfast. Broiled fish, such as mackerel, whiting, herrings, dried haddocks, &c.; mutton chops and rump-steaks, broiled sheep's kidneys, kidneys à la maître d'hôtel, sausages, plain rashers of bacon, bacon and poached eggs, ham and poached eggs, omelets, plain boiled eggs, oeufs-au-plat, poached eggs on toast, muffins, toast, marmalade, butter, &c. &c.

2146. In the summer, and when they are obtainable, always have a vase of freshly-gathered flowers on the breakfast-table, and, when convenient, a nicely-arranged dish of fruit: when strawberries are in season, these are particularly refreshing; as also grapes, or even currants.

LUNCHEONS AND SUPPERS.

2147. The remains of cold joints, nicely garnished, a few sweets, or a little hashed meat, poultry or game, are the usual articles placed on the table for luncheon, with bread and cheese, biscuits, butter, &c. If a substantial meal is desired, rump-steaks or mutton chops may he served, as also veal cutlets, kidneys, or any dish of that kind. In families where there is a nursery, the mistress of the house often partakes of the meal with the children, and makes it her luncheon. In the summer, a few dishes of fresh fruit should be added to the luncheon, or, instead of this, a compote of fruit or fruit tart, or pudding.

2148. Of suppers we have little to say, as we have already given two bills of fare for a large party, which will answer very well for a smaller number, by reducing the quantity of dishes and by omitting a few. Hot suppers are now very little in request, as people now generally dine at an hour which precludes the possibility of requiring supper; at all events, not one of a substantial kind. Should, however, a bill of fare be required, one of those under the head of DINNERS, with slight alterations, will be found to answer for a hot supper.

BILL OF FARE FOR A PICNIC FOR 40 PERSONS.

2149. A joint of cold roast beef, a joint of cold boiled beef, 2 ribs of lamb, 2 shoulders of lamb, 4 roast fowls, 2 roast ducks, 1 ham, 1 tongue, 2 veal-and-ham pies, 2 pigeon pies, 6 medium-sized lobsters, 1 piece of collared calf's head, 18 lettuces, 6 baskets of salad, 6 cucumbers.

2150. Stewed fruit well sweetened, and put into glass bottles well corked; 3 or 4 dozen plain pastry biscuits to eat with the stewed fruit, 2 dozen fruit turnovers, 4 dozen cheesecakes, 2 cold cabinet puddings in moulds, 2 blancmanges in moulds, a few jam puffs, 1 large cold plum-pudding (this must be good), a few baskets of fresh fruit, 3 dozen plain biscuits, a piece of cheese, 6 lbs. of butter (this, of course, includes the butter for tea), 4 quartern loaves of household broad, 3 dozen rolls, 6 loaves of tin bread (for tea), 2 plain plum cakes, 2 pound cakes, 2 sponge cakes, a tin of mixed biscuits, 1/2 lb, of tea. Coffee is not suitable for a picnic, being difficult to make.

Things not to be forgotten at a Picnic.

2151. A stick of horseradish, a bottle of mint-sauce well corked, a bottle of salad dressing, a bottle of vinegar, made mustard, pepper, salt, good oil, and pounded sugar. If it can be managed, take a little ice. It is scarcely necessary to say that plates, tumblers, wine-glasses, knives, forks, and spoons, must not be forgotten; as also teacups and saucers, 3 or 4 teapots, some lump sugar, and milk, if this last-named article cannot be obtained in the neighbourhood. Take 3 corkscrews.

2152. _Beverages_.--3 dozen quart bottles of ale, packed in hampers; ginger-beer, soda-water, and lemonade, of each 2 dozen bottles; 6 bottles of sherry, 6 bottles of claret, champagne à discrétion, and any other light wine that may be preferred, and 2 bottles of brandy. Water can usually be obtained so it is useless to take it.

DOMESTIC SERVANTS.