Chapter XXI: Part 21

THURSDAY.

BREAKFAST.

Sliced Pineapple. Hominy 276. Tripe Lyonnaise 126. Plain Omelet 230. New Potatoes á la Crême 193. Plain Crumpets 272. Wheat Griddle-cakes 262. Coffee 458.

LUNCHEON.

Cold Tongue 125. Beefsteak 110. Walnut Catsup 177. Light Biscuit 252. Cheap Cream Cake 306. Preserved Apples 426. Tea 460.

DINNER.

Split Pea Soup 35. Chicken Pot-pie 94. Boiled Potatoes 192. Stewed Tomatoes 204. Fried Sweetbreads 135. Bean Salad 175. Burnt Almond Charlotte 364. Orange Jelly 374. Cornstarch Cakes 312. Fruit. Coffee 458.

FRIDAY.

BREAKFAST.

Oranges. Steamed Oatmeal 276. Fresh Salmon Fried 52. Boiled Eggs 226. Warmed Potatoes 193. Cream Waffles 260. Brown Bread 244. Coffee 458.

LUNCHEON.

Lamb Stew 143. Asparagus Omelet 232. Lettuce Salad 174. German Bread 234. Canned Peaches 439. Molasses Cup Cakes 308. Chocolate 461.

DINNER.

Irish Potato Soup 43. Steamed Halibut 57. Egg Sauce 156. Steamed Sweet Potatoes 198. Green Peas 211. Veal Olives 129. Dandelion Greens 213. Cold Lemon Pudding 400. Jelly Fritters 369. Fruit. Coffee 458.

SATURDAY.

BREAKFAST.

Stewed Rhubarb. Cracked Wheat 275. Baked Mutton Chops with Potatoes 140. Eggs aux Fines Herbes 228. Graham Gems 259. Dipped Toast 277. Coffee 458.

LUNCHEON.

Fried Spring Chicken 90. Clam Fritters 78. Sliced Tomatoes. Wheat Drop Cakes 262. Coffee Cake 299. Crab Apple Jelly 434. Chocolate 461.

DINNER.

Ox-tail Soup 34. Spiced Beef 112. Boiled New Potatoes 192. String Beans 208. Spinach with Eggs 212. Radishes 175. Pineapple Pie 334. Dessert Puffs 366. Fruit. Coffee 458.

* * * * *

JUNE.

SUNDAY.

BREAKFAST.

Strawberries and Cream. Hominy 276. Fried Brook Trout 58. Poached Eggs 228. Potatoes á la Crême 193. Corn Meal Muffins 258. Mushrooms on Toast 278. Coffee 458.

SUPPER.

Scalloped Crabs 61. Cold Pressed Lamb 143. Sliced Tomatoes with Mayonnaise 169. Buns 255. Angel Cake 302. Raspberries. Tea 460.

DINNER.

Green Pea Soup 36. Boiled Salmon 52, Bechamel Sauce 160. Stewed Whole Spring Chicken 87. Steamed New Potatoes 194. Beet Greens 213. Summer Squash 211. Raw Cucumbers 175. Sweetbread Croquettes 135. Chocolate Blanc Mange 359. Strawberry Ice-cream 378. Queen's Cake 302. Coffee 458.

MONDAY.

BREAKFAST.

Stewed Apricots. Graham Mush 273. Fried Chicken á la Italienne 90. Steamed Potatoes 194. Continental Hotel Waffles 260. Wheat Bread 240. Coffee 458.

LUNCHEON.

Pickled Salmon 53. Scalloped Chicken 92. Hominy Croquettes 274. Sliced Cucumbers. Strawberry Short-cake 270, with Cream. Chocolate 461.

DINNER.

Beef Soup 31, with Noodles 43. Veal Pie 130. New Potatoes 192. Cucumbers á la Crême 206. Asparagus 210, White Sauce 156. Lettuce 176, French Dressing 176. Green Currant Pie 332. Boiled Custard 346. Brunswick Jelly Cakes 313. Cheese. Coffee 458.

TUESDAY.

BREAKFAST.

Raspberries and Cream. Oat Flakes 275. Soft Shell Crabs Fried 71. Ham Omelet 233. Warmed Potatoes 195. Pop-overs 262. Toast 276. Coffee 458.

LUNCHEON.

French Stew 262. Cold Sliced Tongue 125. Bean Salad 175. Milk Biscuits 254. Cold Custard Pie 331. Iced Tea 461.

DINNER.

White Mushroom Soup 31. Roast Beef 109. Potatoes á la Crême 193. Fried Cauliflower 200. Spinach with Eggs 212. Sliced Tomatoes, Mayonnaise 169. Strawberry Short-cake 270, with Whipped Cream 349. Wafers 310. Cheese. Coffee 458.

WEDNESDAY.

BREAKFAST.

Cherries. Cracked Wheat 275. Broiled Lamb Chops 139, Tomato Sauce 159. Saratoga Chips 193. Raised Muffins 257. Brown Bread 244. Coffee 458.

LUNCHEON.

Roast Beef Pie 117. Fried Potatoes with Eggs 197. Crab Salad 173. Soda Biscuit 251. Pineapple Fritters 267. Tea 460.

DINNER.

Veal Soup 32, with Croutons 45. Boiled Chicken 83, Caper Sauce 158. Steamed New Potatoes 194. Asparagus on Toast 210. String Beans 208. Young Onions. Green Gooseberry Tart 341. Golden Cream 350. Cocoanut Macaroons 372. Cheese. Coffee 458.

THURSDAY.

BREAKFAST.

Strawberries and Cream. Oatmeal with Cream 274. Chicken Omelet 233. Corned Beef Hash 123. Potato Fillets 196. Grafton Milk Biscuits 254. Cream Toast 277. Coffee 458.

LUNCHEON.

Smothered Beefsteak 114. Potato Croquettes 196. Lettuce with Mayonnaise 169. Cream Short-cake 269. Cherry Pudding 396. Chocolate 461.

DINNER.

Clam Soup, French Style 47. Broiled Fore-quarter of Lamb 143, Tomato Sauce 159. Potatoes á la Delmonico 197. String Beans 208. Cauliflower 200. Tomato Salad 174. Strawberry Bavarian Cream 350. Sliced Pineapple. Pound Cake 294. Coffee 458.

FRIDAY.

BREAKFAST.

Sliced Tomatoes. Boiled Rice 275. Broiled Spanish Mackerel 60. Scalloped Eggs 226. Lyonnaise Potatoes 196. French Rolls 253. Wheat Bread 240. Coffee 458.

LUNCHEON.

Clam Chowder 79. Cold Pressed Beef 119. Mixed Summer Salad 170. Buns 255. Fancy Cakes 310. Currants. Tea 460.

DINNER.

Cream of Asparagus 36. Baked Blue Fish 56, Tomato Sauce 159. New Potatoes and Cream 193. Summer Squash 211. Muttonettes 140. Sliced Cucumbers 175. Charlotte Russe 362. Strawberries and Cream. Pastry Ramakins 223. Coffee 458.

SATURDAY.

BREAKFAST.

Stewed Green Currants. Steamed Oatmeal 276. Porterhouse Steak Broiled with Water-cress 110. New Boiled Potatoes 192. Rusks 256. American Toast 277. Coffee 458.

LUNCHEON.

Fricassee Chicken 87. Rice Croquettes 274. Dressed Cucumbers 175. French Bread 246. Cup Cakes 311. Strawberries and Cream. Iced Tea 460.

DINNER.

Tomato Soup 38. Roast Loin of Mutton 136. Scalloped New Potatoes 194. Cauliflower 200. Beet Greens 213. Radishes 175. Cherry Pie 332. Mock Ice 354. Variegated Cakes 311. Cheese. Coffee 458.

* * * * *

JULY.

FOURTH OF JULY.

BREAKFAST.

Red Raspberries and Cream. Fried Chicken 90. Scrambled Tomatoes 206. Warmed Potatoes 195. Tennessee Muffins 258. Toast 276. Coffee 458.

SUPPER.

Cold Sliced Lamb 140. Crab Pie 71. Water-cress Salad 176. Cheese Toast 277. Graham Bread 243. Sponge Cake 292. Blackberries. Tea 460.

DINNER.

Clam Soup 47. Boiled Cod 65, with Lobster Sauce 157. Roast Lamb 142. Mint Sauce 160. New Potatoes Boiled 192. Green Peas 211. Spinach with Eggs 212. Cucumbers Sliced 175. Chicken Patties 88. Naple Biscuits 362. Vanilla Ice-cream 376. Chocolate Macaroons 373. Strawberries. Coffee 458.

SUNDAY.

BREAKFAST.

Fresh Cherries. Hominy 274. Broiled Chicken 89. Poached Eggs 227. Saratoga Chips 193. New England Corn Cake 246. Wheat Bread 240. Coffee 458.

SUPPER.

Spiced Beef Tongue 125. Lobster Patties 70. Sliced Tomatoes with Mayonnaise 169. Crumpets 272. White Fruit Cake 291. Blackberries. Tea 460.

DINNER.

Cream of Spinach Soup 34. Boiled Blue Fish 56, Sauce Maitre d'Hotel 160. Roast Lamb 136, Tomato Sauce 159. New Potatoes with Cream 193. Green Corn 206. Cauliflower 200. White Sauce 156. Crab Sated 173. Salmon Croquettes 66. Cottage Pudding 395. Chocolate Ice-cream 377. Raspberries. Coffee 458.

MONDAY.

BREAKFAST.

Stewed Pears 370. Oatmeal with Cream 274. Veal Chops Fried 128. Plain Omelet 230. Warmed Potatoes 195. Raised Muffins 257. Dry Toast 276. Coffee 458.

LUNCHEON.

Cold Roast Lamb 142. Corn Pudding 207. Potato Salad 175. French Bread 246. Currant Fritters 266. Cocoa 461.

DINNER.

Julienne Soup 33. Beef a la Mode 113. Boiled Potatoes 192. Green Peas 211. Stuffed Baked Tomatoes 204. Lettuce Salad 177. Blackberry Pudding 409. Floating Islands 358. Sponge Cake 292. Coffee 458.

TUESDAY.

BREAKFAST.

Raspberries. Cracked Wheat 275. Beefsteak Broiled 110. Cream Toast 277. Lyonnaise Potatoes 196. Light Biscuit 252. Brown Bread 244. Coffee 458.

LUNCHEON.

Cold Sliced Beef 112. Cheese Soufflé 222. Tomato Salad 174. Graham Bread 243. Green Gooseberry Tart 341. Tea 460.

DINNER.

Vermicelli Soup 42. Chicken Stewed, with Biscuit 95. Steamed Potatoes 194. Stewed Corn 207. Lobster Croquettes 69. Cucumbers Sliced 175. Ripe Currant Pie 332. Snow Cream 353. Ribbon Cake 302. Cheese. Coffee 458.

WEDNESDAY.

BREAKFAST.

Blackberries. Steamed Oatmeal 276. Fresh Salmon Fried 52. Beef Hash 123. Potato Fillets 196. Tennessee Muffins 258. Dipped Toast 276. Coffee 458.

LUNCHEON.

Beefsteak Pie 117. Chicken Turnovers 95. Lettuce with Mayonnaise 169. Buns 255. Layer Cake 304. Banana Filling 289. Chocolate 461.

DINNER.

Spring Vegetable Soup 42. Scalloped Mutton and Tomatoes 142. Boiled Potatoes 192. Spinach with Eggs 212. Clam Fritters 73. Young Onions. Cornstarch Pudding 392. Raspberries with Cream. Silver Cake 296. Coffee 458.

THURSDAY.

BREAKFAST.

Red Raspberries. Graham Mush with Maple Syrup 273. Broiled Lamb Chops 139. Fried Tomatoes 205. Potatoes á la Crême 193. Raised Biscuit 251. Dry Toast 276. Coffee 458.

LUNCHEON.

Sliced Veal Loaf 131. Brain Cutlets 133. Fried Potatoes 194. Dressed Cucumbers 175. French Bread 246. Cherry Pie 332. Tea 460.

DINNER.

Gumbo Soup 41. Roast Beef Pie with Potato Crust 116. Potatoes á la Delmonico 197. Cauliflower 200. Stewed Green Peas 211. Lettuce 176, with Mayonnaise 169. Cherry Roley Poley 411. Syllabub 355. Boston Cream Cakes 307. Coffee 458.

FRIDAY.

BREAKFAST.

Fresh Currants. Boiled Rice 275. Perch Fried 51. Scrambled Eggs 227. Baked Potatoes 197. Parker House Rolls 253. Wheat Bread 240. Coffee 458.

LUNCHEON.

Broiled Chicken on Toast 93. Green Corn Fritters 269. Stewed Tomatoes 204. Blackberries. Berry Tea Cake 261. Cocoa 461.

DINNER.

Clam Chowder 79. Salmon 52, and Caper Sauce 158. New Potatoes Scalloped 194. Summer Squash 211. Chicken Turnovers 95. New Beets Boiled 210. Rice Pudding 407. Raspberry Sherbet 380. Philadelphia Jumbles 314. Coffee 458.

SATURDAY.

BREAKFAST.

Stewed Gooseberries. Corn Meal Mush 273. Broiled Ham 152. Vegetable Omelet 231. Newport Breakfast Cakes 271. Crisp Potatoes 195. Brown Bread 238. Coffee 458.

LUNCHEON.

Fricassee Salmon 53. Beefsteak 110. Bean Salad 175. Corn Bread 247. Transparent Pudding 410. Iced Tea 460.

DINNER.

Green Pea Soup 43. French Stew 119. New Potatoes with Cream 193. Mock Oysters 77. Scalloped Clams 79. Tomato Salad 174. Custard Pie 331. Sponge Drops 312. Red Raspberries and Cream. Coffee 458.

* * * * *

AUGUST.

SUNDAY.

BREAKFAST.

Peaches and Cream. Boiled Rice 275. Broiled Spanish Mackerel 60. Eggs aux Fines Herbes 228. Warmed Potatoes 195. Rusks 256. Wheat Bread 240. Coffee 458.

SUPPER.

Cold Boiled Chicken 87. Pickled Salmon 53. Potato Salad 175. French Rolls 253. Raspberries. White Mountain Cake 301. Tea 460.

DINNER.

Consommé Soup 33. Baked Pickerel 51. Egg Sauce 156. Stewed Ducks 97. Potatoes á la Delmonico 197. Cabbage with Cream 200. Lobster Salad 171. Stuffed Baked Tomatoes 204. Lamb Sweetbreads 142. Custard Pudding 391. Frozen Peaches 379. Fruit Jumbles 314. Coffee 458.

MONDAY.

BREAKFAST.

Stewed Plums. Steamed Oatmeal 276. Mutton Cutlets 140. Tomato Toast 278. Potato Fillets 196. Egg Muffins 257. Brown Bread 244. Coffee 458.

LUNCHEON.

Veal Pot-pie 130. Vegetable Omelet 231. Lettuce with French Dressing 170. German Bread 247. Peach Fritters 267. Chocolate 461.

DINNER.

Tomato Soup 38. Roast Beef's Heart 124. Boiled New Potatoes 192. Cauliflower 200. String Beans 208. Cucumbers Sliced 175. Damson Pie 334. Peach Trifle 357. Sponge Cake 292. Cheese. Coffee 458.

TUESDAY.

BREAKFAST.

Blackberries. Hominy 276. Frizzled Beef 118. Boiled Eggs 226. Saratoga Chips 193. Breakfast Puffs 272. Dipped Toast 276. Coffee 458.

LUNCHEON.

Sliced Beef Heart 124. Fried Tripe 125. Stuffed Baked Tomatoes 204. Pear Pickle 189. Buns 255. Plum Cobbler 413. Tea 460.

DINNER.

Scotch Mutton Broth 32. Broiled Fore-quarter of Lamb 143. New Potatoes and Cream 193. Green Peas 211. Lettuce 174, French Dressing 170. Corn Pudding 207. Apricot Meringue Pie 332. Lemon Jelly 373. Cookies 315. Fruit. Coffee 458.

WEDNESDAY.

BREAKFAST.

Fresh Pears. Cracked Wheat 276. Brain Cutlets 133. Meat Omelet 231. Lyonnaise Potatoes 196. Huckleberry Griddle-cakes 265. Wheat Bread 240. Coffee 458.

LUNCHEON.

Broiled Salmon 52. Sliced Pressed Lamb 143. Tomatoes with Mayonnaise 169. French Bread 246. Sponge Cake 292. Blackberries and Cream. Iced Tea 460.

DINNER.

Cream of Spinach Soup 34. Fried Chicken á la Italienne 90, Tomato Sauce 159. Boiled Sweet Potatoes 198. Stuffed Egg Plant 208. Green Corn Boiled 206. Young Onions. Rice Pudding 408. Peaches and Cream. Walnut Cake 305. Coffee 458.

THURSDAY.

BREAKFAST.

Musk Melon. Oatmeal with Cream 274. Calf's Liver and Bacon 134. Broiled Tomatoes 205. Crisp Potatoes 195. New England Corn Cake 246. Dry Toast 276. Coffee 458.

LUNCHEON.

Steamed Chicken 87. Green Corn Fritters 269. Fried Sweet Potatoes 198. Dressed Cucumbers 175. Light Biscuit 252. Peaches and Cream. Chocolate 461.

DINNER.

Green Pea Soup 36. Stewed Brisket of Beef 120. New Potatoes Boiled 192. Lima Beans 209. Fried Egg Plant 208. Lettuce Salad 174. Huckleberry Pudding 409, Rich Wine Sauce 417. Cream Tarts 343. Fruit. Coffee 458.

FRIDAY.

BREAKFAST.

Whole Peaches. Corn Meal Mush 273. Fried Blue Fish 51. Dried Beef, with Cream 121. Sweet Potatoes Fried 198. Raised Muffins 257. Brown Bread 244. Coffee 458.

LUNCHEON.

Beef Croquettes 121. Scalloped Lobster 69. Mixed Summer Salad 170. German Bread 247. Huckleberry Short-cake 271. Tea 460.

DINNER.

Corn Soup 35. Baked Salmon Trout 59, Bechamel Sauce 160. Potato Croquettes 196. Spinach with Eggs 212. Hashed Mutton 138. Tomatoes with Mayonnaise 169. Grape Pie 334. Peach Cream 353. Wafers 310. Cheese. Coffee 458.

SATURDAY.

BREAKFAST.

Fresh Greengages. Oat Flakes 275. Broiled Chicken 93. Cream Toast 277. Boiled Potatoes 192. Graham Gems 259. Wheat Bread 240. Coffee 458.

LUNCHEON.

Broiled Ham 152. Tomato Omelet 232. Dressed Cucumbers 175. French Bread 246. Cold Fruit Pudding 392. Chocolate 461.

DINNER.

Chicken Cream Soup 34. Irish Stew 141. Steamed Potatoes 194. Green Peas 211. Boiled Corn 206. Crab Salad 173. Huckleberry Pie 333. Peaches and Cream. Cup Cakes 311. Cheese. Coffee 458.

* * * * *

SEPTEMBER.

SUNDAY.

BREAKFAST.

Musk Melon. Corn Meal Mush 273. Fried Smelts 58. Veal Hash on Toast 280. Potatoes á la Crême 193. Graham Gems 259. Wheat Bread 240. Coffee 458.

SUPPER.

Potted Ham 152. Small Oyster Pies 78. Rice Omelet 232. Cold Slaw 173. French Bread 246. Cream Cake 300. Sliced Peaches. Tea 460.

DINNER.

Beef Soup 31, with Croutons 45. Boiled Fresh Mackerel 61, Hollandaise Sauce 161. Roast Partridges 101. Mashed Potatoes 192. Stewed Corn 207. Stuffed Egg Plant 208. Tomato Salad 174. Lobster Croquettes 69. Peach Meringue Pie 327. Tutti Frutti Ice-cream 378. Rochester Jelly Cake 303. Cheese. Coffee 458.

MONDAY.

BREAKFAST.

Peaches and Cream. Graham Mush with Maple Syrup 273. Broiled Lamb Chops 139. Fried Tomatoes 205. Baked Potatoes 197. Raised Muffins 257. Dry Toast 276. Coffee 458.

LUNCHEON.

Salmi of Game 103. Cold Beef Tongue 124. Potato Croquettes 196. Watermelon Pickle 188. Egg Biscuit 252. Layer Cake 304, with Peach Cream Filling 288. Chocolate 461.

DINNER.

Vegetable Soup 42. Tenderloin of Beef 113. Potato Puffs 193. Lima Beans 208. Fried Tomatoes 205. Mixed Summer Salad 170. Peach Pudding 403, with Whipped Cream 349. Cocoanut Tarts 341. Cheese. Coffee 458.

TUESDAY.

BREAKFAST.

Huckleberries. Steamed Oatmeal 276. Veal Collops 128. Ham Toast 279. Potato Fillets 196. Newport Breakfast Cakes 271. Brown Bread 244. Coffee 458.

LUNCHEON.

Cold Roast Warmed 122. Cheese Fondu 222. Fish Salad 172. Potato Biscuit 254. Peach Cobbler 413. Tea 460.

DINNER.

Vermicelli Soup 42. Baked Mutton Cutlets 140. Boiled Potatoes 192. Baked Beets 210. Corn Pudding 207. Horse-radish 176. Plum Pie 334. Floating Islands 358. Lemon Cake 295. Cheese. Coffee 458.

WEDNESDAY.

BREAKFAST.

Sliced Tomatoes. Oat Flakes 275. Beef Hash 123. Boiled Eggs 226. Sweet Potatoes Baked 198. Parker House Rolls 253. Wheat Bread 240. Coffee 458.

LUNCHEON.

Fried Smelts 58. Ham Toast 279. Potato Salad 175. French Bread 246. Huckleberry Cake 308. Chocolate 461.

DINNER.

Split Pea Soup 35. Roast Tame Duck 96. Browned Potatoes 192. String Beans 208. Baked Tomatoes 205. Lettuce 176, with Mayonnaise 169. Boiled Lemon Pudding 400. Peach Meringue 354. Feather Cake 300. Coffee 458.

THURSDAY.

BREAKFAST.

Whole Pears. Hominy 276. Hamburger Steak 123. Bread Omelet 234. Saratoga Chips 193. Light Biscuit 252. Dry Toast 276. Coffee 458.

LUNCHEON.

Duck Pie 98. Grilled Bacon 149. Tomato Salad 174. Graham Bread 243. Cold Berry Pudding 388. Tea 460.

DINNER.

Corn Soup 35. Steamed Leg of Mutton 138. Potatoes á la Delmonico 197. Fried Corn 207. Stewed Salsify 209. Currant Jelly 431. Grape Pie 334. Tapioca Cream Custard 352. Watermelon. Cheese. Coffee 458.

FRIDAY

BREAKFAST.

Musk Melon. Oatmeal with Cream 274. Broiled Spanish Maceral 60. Scalloped Eggs 226. Warmed Potatoes 195. Tennesee Muffins 258. Wheat Bread 240. Coffee 458.

LUNCHEON.

Hashed Mutton 138. Oatmeal with Cream 274. Cold Greens 213. Corn Bread 247. Boston Cream Cakes 258. Grape Jelly 433. Chocolate 461.

DINNER.

Clam Soup 47. Fresh Salmon, Fried 52. Tomato Sauce 159. Mashed Potatoes 192. Cauliflower 200. White Sauce 156. Beefsteak Rolls 115. Cucumbers Sliced 175. Country Plum Charlotte 364. German Custard 347. Jumbles 314. Fruit. Coffee 458.

SATURDAY

BREAKFAST.

Fresh Apricots Cracked Wheat 275. Stewed Kidneys 124. Grilled Salt Pork 149. Lyonaise Potatoes 196. Sally Lunn 255. Dry Toast 276. Coffee 458.

LUNCHEON.

Breaded Chicken 92. Potato Croquettes 273. Tomatoes with Mayonnaise 169. Twist Bread 246. Sponge Drops 312. Hukleberries and Cream Tea 460.

DINNER.

Gumbo Soup 41. Roast Lopin of Veal 126. Browned Potatoes 192. Succotash 208. Mashed Squash 212. Bean Salad 175. Baked Custard 345. Peaches and Cream. Almond Cake 303. Coffee 458.

* * * * *

OCTOBER.

SUNDAY.

BREAKFAST.

Grapes. Oatmeal with Cream 274. Broiled Veal Cutlets 129. Minced Egg 229. Crisp Potatoes 195. Buckwheat Cakes 266. Wheat Bread 240. Coffee 458.

SUPPER.

Oyster Stew 72. Cold Pork and Beans 149. Cold Slaw 173. Boston Brown Bread 244. Peach Meringue Pie 327. Tea 460.

DINNER.

Ox-tail Soup 34. Broiled Halibut 38. Sauce Tartare 136. Roast Beef 109. Brown Sauce 161. Steamed Potatoes 194. Caulilower 200. Boiled Onions 198. Chicken Salad 171. Scalloped Tomatoes 204. French Cocoanut Pudding 395. Grape Trifle 357. Fancy Cakes 310. Fruit Coffee 458.

MONDAY.

BREAKFAST.

Stewed Quinces. Lamb 136. Blue Fish Fried 56. Milk Toast 277. Hasty Cooked Potatoes 195. Pop-overs 262. Brown Bread 244. Coffee 458.

LUNCHEON.

Cold Roast Beef 109. Onion Omelet 234. Fried Potatoes 194. French Bread 246. Peach Fritters 267. Chocolate 461.

DINNER.

Julienne Soup 33. Roast Pheasants 101. Cabbage with Cream 200. Boiled Potatoes 192. Mashed Turnips 214. Tomato Salad 174. Apple Custard Pie 326. Baked Quinces 371. Chocolate Eclairs 308. Coffee 458.

TUESDAY.

BREAKFAST.

Baked Pears 370. Cracked Wheat 375. Calf's Liver and Bacon 134. Fried Eggs 228. Lyonnaise Potatoes 196. Dry Toast 276. New England Corn Cake 246. Coffee 458.

LUNCHEON.

Cold Roast Pheasant 101. Potato Croquettes 196. Lobster Salad 171. Graham Bread 243. Country Plum Charlotte 364. Tea 460.

DINNER.

Game Soup 32. Braised Leg of Mutton 137. Mashed Potatoes 192. Scalloped Oysters 76. Boiled Sweet Potatoes 198. Cold Slaw 173. Peach Cobbler 413. French Custard 346. Layer Jelly Cake 289. Coffee 458.

WEDNESDAY.

BREAKFAST.

Grapes. Steamed Oatmeal 276. Beefsteak Broiled 110. Tomato Omelet 232. Warmed Potatoes 195. English Crumpets 272. Brown Bread 244. Coffee 458.

LUNCHEON.

Scrambled Mutton 141. Sardines. Corn Pudding 207. French Rolls 253. Ginger Bread 306. Sliced Oranges. Cocoa 461.

DINNER.

Mock Turtle Soup 39. Boiled Fillet of Veal 127. Potatoes á la Delmonico 197. Fried Egg Plant 208. Mashed Squash 212. Olives. Saucer Puddings 406. Apple Snow 356. Crisp Cookies 316. Coffee 458.

THURSDAY.

BREAKFAST.

Baked Quinces 371. Boiled Rice 202. Broiled Grouse 101. Tripe Lyonnaise 126. Potatoes á la Crême 184. Raised Muffins 257. Dry Toast 276. Coffee 458.

LUNCHEON.

Veal Croquettes 129. Cheese Soufflé 222. Potato Salad 175. Buns 255. Grape Pie 334. Tea 460.

DINNER.

Swiss White Soup 42. Pot Roast 112. Steamed Potatoes 194. Lima Beans 209. French Cabbage 201. Lettuce Salad 174. Plum Puff Pudding 411. Blanc Mange 359. Dominoes 310. Fruit. Coffee 458.

FRIDAY.

BREAKFAST.

Stewed Plums. Oat Flakes 275. Eels Fried 56. Beef Hash 123. Potato Fillets 196. Egg Muffins 257. Wheat Bread 240. Coffee 458.

LUNCHEON.

Oyster-pot Pie 76. Muttonettes 140. Fried Egg Plant 208. French Bread 246. Stewed Crab Apples. Silver Cake 296. Chocolate 461.

DINNER.

Onion Soup 41. Baked Smelts 59. Potato Snow 194. Cauliflower 200. Beef Croquettes 121. Spiced Plums 189. Plain Charlotte Russe 362. Quince Jelly 432. Nuts. Raisins. Coffee 458.

SATURDAY.

BREAKFAST.

Whole Pears. Hominy 276. Mutton Cutlets 140. Tomato Sauce 159. Saratoga Chips 193. Corn Meal Griddle-cakes 263. Dry Toast 276. Coffee 458.

LUNCHEON.

Dried Beef with Cream 121. Baked Omelet 234. Tomato Salad 176. Rusks 256. Quince Trifle 357. Tea 460.

DINNER.

Veal Soup 32, with Noodles 43. Chicken Pot-pie 94. Mashed Potatoes 192. Fried Salsify 209. Baked Onions 199. Ham Salad 172. Chocolate Pie 328. Sliced Oranges. Hickory Nut Cake 305. Coffee 458.

* * * * *

NOVEMBER.

THANKSGIVING DAY.

BREAKFAST.

Grapes. Oat Flakes 275. Broiled Porterhouse Steak 110. Codfish Balls 63. Browned Potatoes 192. Buckwheat Cakes 266, Maple Syrup. Wheat Bread 240. Coffee 458.

SUPPER.

Cold Roast Turkey 82. Scalloped Oysters 76. Potato Salad 175. Cream Short-cake 269. Eclairs 308. Preserved Egg Plums 425. Tea 460.

DINNER.

Oysters on Half Shell. Cream of Chicken Soup 34. Fried Smelts 58, Sauce Tartare 156. Roast Turkey 82, Cranberry Sauce 163. Mashed Potatoes 192. Baked Squash 212. Boiled Onions 198. Parsnip Fritters 203. Olives. Chicken Salad 171. Venison Pastry 105. Pumpkin Pie 336. Mince Pie 338. Charlotte Russe 361. Almond Ice-cream 380. Lemon Jelly 373. Hickory Nut Cake 305. Cheese. Fruits. Coffee 458.

SUNDAY.

BREAKFAST.

Stewed Crab Apples. Cracked Wheat 275. White Fish Fried 51. Jelly Omelet 234. Hasty Cooked Potatoes 195. Tennessee Muffins 258. Crullers 317. Wheat Bread 240. Coffee 458.

SUPPER.

Pickled Pigs' Feet 151. Scalloped Potatoes 194. Chicken Salad 171. Light Biscuit 252. Golden Spice Cake 303. Preserved Cherries 424. Tea 460.

DINNER.

Mullagatawny Soup 38. Boiled Codfish 63, Oyster Sauce 157. Roast Wild Duck 98. Mashed Potatoes 192. Currant Jelly Sauce 161. Baked Squash 212. Boiled Beets 210. Small Oyster Pies 78. Baked Plum Pudding 397, Sweet Sauce 421. Jelly Kisses 371. Fruit. Coffee 458.

MONDAY.

BREAKFAST.

Grapes. Hominy 276. Fricasseed Tripe with Oysters 126. Baked Potatoes 197. Breakfast Puffs 272. Brown Bread 244. Coffee 458.

LUNCHEON.

Cold Roast Duck 98. Welsh Rarebit 224. Fried Sweet Potatoes 198. Cold Pickled Beets 210. French Bread 246. Cookies 315. Gooseberry Jam 435. Cocoa 461.

DINNER.

Vermicelli Soup 42. Leg of Mutton á la Venison 138. Steamed Potatoes 194. Ladies' Cabbage 201. Stewed Onions 199. Mixed Pickles 187. Pumpkin Pie 236. Orange Jelly 374. Nut Cakes 318. Cheese. Coffee 458.

TUESDAY.

BREAKFAST.

Stewed Prunes. Oatmeal with Cream 274. Snipe on Toast 100. Scrappel 158. Potato Puffs 193. Newport Waffles 260. Wheat Bread 240. Coffee 458.

LUNCHEON.

Scalloped Mutton and Tomatoes 142. Hominy Croquettes 274. Cold Slaw 173. Beaten Biscuit 254. Chocolate Custard Pie 328. Tea 460.

DINNER.

Ox-tail Soup 34. Roast Leg of Pork 145. Browned Potatoes 197. Lima Beans 209. Mashed Turnips 214. Celery Salad 174. Apple Corn Meal Pudding 404, Wine Sauce 417. Lemon Tartlets 339. Fruit. Coffee 458.

WEDNESDAY.

BREAKFAST.

Oranges. Graham Mush 273. Country Sausages 153. Boiled Eggs 226. Saratoga Chips 193. Buckwheat Cakes 266. Dry Toast 276. Coffee 458.

LUNCHEON.

Cold Roast Pork 145. Lobster Salad 171. Baked Sweet Potatoes 198. German Bread 247. Doughnuts 316. Apple Sauce 162. Chocolate 461.

DINNER.

Turtle Soup from Beans 37. Spiced Beef 112. Mashed Potatoes 192. Fried Parsnips 203. Scalloped Onions 199. Pickled White Cabbage 182. Cranberry Tart Pie 335. Blanc Mange 359. Crackers. Cheese. Coffee 458.

THURSDAY.

BREAKFAST.

Stewed Apricots. Oat Flakes 276. Broiled Veal Cutlets 129. Fried Oysters 72. Warmed Potatoes 195. Cream Waffles 260. Brown Bread 244. Coffee 458.

LUNCHEON.

Beef Croquettes 121. Fish Omelet 233. Celery Salad 174. Raised Biscuit 251. Feather Cake 300. Canned Peaches 439. Tea 460.

DINNER.

Squirrel Soup 37. Roast Loin of Mutton 136. Boiled Potatoes 192. Mashed Squash 212. Fried Cabbage 201. Olives. Apple Puff Pudding 389, Grandmother's Sauce 418. Nuts. Raisins. Fruit. Coffee 458.

FRIDAY.

BREAKFAST.

Bananas. Steamed Oatmeal 276. Striped Bass Fried 51. Minced Eggs 229. Lyonnaise Potatoes 196. Corn Bread 247. Nut Cakes 318. Wheat Bread 240. Coffee 458.

LUNCHEON.

Cold Roast Mutton 136. Halibut on Toast 281. Potato Salad 175. French Bread 246. Grape Jelly Pie 335. Chocolate 461.

DINNER.

Fish Chowder 63. Baked Pickerel 51. Steamed Potatoes 194. Boiled Turnips 214. Rabbit Pie 103. Plain Celery. Apple Custard Pudding 391, Hard Sauce 420. Savory Biscuits 312. Fruit. Coffee 458.

SATURDAY.

BREAKFAST.

Baked Sour Apples 515. Boiled Rice 275. Porterhouse Steak Broiled 110. Plain Omelet 230. Potatoes á la Crême 193. Wheat Griddle-cakes 266. Dry Toast 276. Coffee 458.

LUNCHEON.

Veal Stew 131. Potato Puffs 193. Pickled Mangoes 184. Grafton Milk Biscuits 254. Chocolate Eclairs 308. Lemon Sponge 335. Tea 460.

DINNER.

Celery Soup 43. Boiled Ham 151. Baked Sweet Potatoes 198. Lima Beans 209. Stewed Parsnips 203. Sourcrout 202. Oxford Dumplings 385, Sweet Sauce 421. Cream Tarts 325. Fruit. Coffee 458.

* * * * *

DECEMBER.

CHRISTMAS DAY.

BREAKFAST.

Oranges. Boiled Rice 275. Broiled Salt Mackerel 60. Poached Eggs á la Crême 228. Potato Fillets 196. Feather Griddle-cakes 262. Wheat Bread 240. Coffee 458.

SUPPER.

Cold Roast Goose 86. Oyster Patties 75. Cold Slaw 173. Buns 255. Charlotte Russe 361. Peach Jelly 434. Tea 460.

DINNER.

Oysters on Half Shell. Game Soup 32. Boiled White Fish 59, Sauce Maitre d'Hotel 160. Roast Goose 86, Apple Sauce 162. Boiled Potatoes 192. Mashed Turnips 214. Creamed Parsnips 204. Stewed Onions 199. Boiled Rice 202. Lobster Salad 171. Canvas Back Duck 99. Christmas Plum Pudding 397, Sauce 417. Vanilla Ice-cream 376. Mince Pie 338. Orange Jelly 374. Delicate Cake 295. Salted Almonds 366. Confectionery. Fruits. Coffee 458.

SUNDAY.

BREAKFAST.

Grapes. Steamed Oatmeal 276. Pickled Pigs' Feet Fried 151. Oyster Toast 278. Potato Puffs 193. Egg Muffins 257. Wheat Bread 240. Coffee 458.

SUPPER.

Cold Potted Beef 120. Panned Oysters 74. Celery Salad 174. Saratoga Chips 193. Rusks 256. Little Plum Cakes 313. Quince Jelly 432. Tea 460.

DINNER.

Chicken Cream Soup 34. Boiled Halibut 57, Sauce Hollandaise 161. Roast Goose 86, Apple Sauce 162. Boiled Potatoes 192. Stewed Celery 209. Mashed Turnips 214. Lobster Salad 171. Scalloped Clams 79. Mince Pie 338. Orange Cream 352. Citron Cake 295. Cheese. Coffee 458.

MONDAY.

BREAKFAST.

Sliced Oranges. Graham Mush 273. Codfish Steak 66. Lyonnaise Potatoes 196. Hashed Beef on Toast 280. French Rolls 253. Brown Bread 244. Coffee 458.

LUNCHEON.

Cold Roast Goose 86. Scalloped Cheese 222. Ham Salad 172. French Bread 246. Apple Meringue Pie 327. Chocolate 461.

DINNER.

Onion Soup 41. Roast Spare Rib 146, Cranberry Sauce 163. Browned Potatoes 192. Stewed Carrots 213. Boiled Onions 198. Plain Celery. Boiled Rice Dumplings with Custard Sauce 384. Pastry Sandwiches 312. Fruit. Coffee 458.

TUESDAY.

BREAKFAST.

Stewed Prunes. Boiled Rice 275. Pork Chops and Fried Apples 147. Warmed Potatoes 195. Buckwheat Cakes 266. Wheat Bread 240. Coffee 458.

LUNCHEON.

Sliced Head Cheese 154. Bread Omelet 234. Parsnip Fritters 203. Cold Slaw 173. Graham Bread 243. Mince Pie 338. Tea 460.

DINNER.

Scotch Mutton Broth 32. Boiled Turkey 84, Oyster Dressing 83. Mashed Potatoes 192. Baked Squash 212. Boiled Parsnips 203. Piccalili 186. Baked Corn Meal Pudding 393, Hard Sauce 420. Apple Tarts 342. Cheese. Coffee 458.

WEDNESDAY.

BREAKFAST.

Cider Apple Sauce 162. Hominy 276. Broiled Rabbits 103. Codfish Balls 63. Potato Fillets 196. Continental Hotel Waffles 260. Dry Toast 276. Coffee 458.

LUNCHEON.

Turkey Hash 85. Rice Croquettes 274. Lobster Salad 171. Raised Biscuits 251. Almond Custard 347. Cocoa 461.

DINNER.

Oyster Soup 46. Sliced Beef Tongue 124, Brown Sauce 161. Potato Puffs 193. Steamed Cabbage 201. Lamb Sweetbreads 142, with Tomato Sauce 159. Birds' Nest Pudding 387, Plain Sauce 420. Crackers. Cheese. Coffee 458.

THURSDAY.

BREAKFAST.

Stewed Peaches. Cracked Wheat 275. Mutton-Chops Broiled 139, Tomato Sauce 159. Saratoga Chips 193. New England Corn Cake 246. Bakers' Doughnuts 317. Wheat Bread 240. Coffee 458.

LUNCHEON.

Cold Spiced Tongue 125. Cheese Cream Toast 223. Pickled Onions 184. Fried Sweet Potatoes 198. Twist Bread 246. Layer Cake 304, with Apple Filling 288. Tea 460.

DINNER.

Vegetable Soup 42. Beef á la Mode 113. Browned Potatoes 192. Boiled Turnips 214. Fried Onions 199. Oyster Salad 172. Snow Pudding 405. Squash Pie 337. Nuts. Raisins. Coffee 458.

FRIDAY.

BREAKFAST.

Apple Sauce 162. Oatmeal with Cream 274. White Fish Fried 51. Grilled Bacon 149. Baked Potatoes 197. Feather Griddle-cakes 262. Brown Bread 244. Coffee 458.

LUNCHEON.

Cold Pork and Beans, 149. Beef Croquettes 121. Green Tomato Pickles 181. Milk Biscuits 251. Angel Cake 302. Preserved Pears 427. Chocolate 461.

DINNER.

Pea Soup 43, with Croutons 45. Codfish Steaks 66. Potato Snow 194. Baked Beets 210. Chicken, with Macaroni 96. Celery Salad 174. Baked Apple Dumplings 384, Sweet Sauce 421. Bakers' Custard Pie 330. Cheese. Coffee 458.

SATURDAY.

BREAKFAST.

Bananas. Oat Flakes 275. Pork Cutlets 147. Oyster Fritters 75. Hasty Cooked Potatoes 195. Graham Griddle-cakes 264. Wheat Bread 240. Coffee 458.

LUNCHEON.

Boiled Tripe 125. Chicken Omelet 233. Potato Salad 175. French Bread 246. Ginger Cookies 309. Preserved Citron 428. Tea 460.

DINNER.

Tapioca Cream Soup 41. Lamb Stew 143. Mashed Potatoes 192. Creamed Parsnips 204. Boston Pork and Beans 149. Cold Slaw 173. Apple Fritters 267, Sugar Sauce 418. Lemon Pie 328. Nuts. Raisins. Coffee 458.

SPECIAL MENUS.

STATE DINNER AT WHITE HOUSE.

Blue Points. Accompanied by: Haute Sauterne. Amontillado.

POTAGES.

Potage tortue á l'Anglaise Consommé Printaniére Royale.

HORS D'OEUVRES.

Canapé á la Russe. Timbales á la Talleyrand. Accompanied by: Rauenthaler Berg.

POISSONS.

Saumon, Sauce Hollandaise. Grenadines de Bass. Pommes de Terre Duchesse. Cucumber Salade. Accompanied by: Ernest Jeroy.

RELEVÉS.

Selle d'Agneau, Sauce Menthe. Filet de Boeuf á la Richelieu. Accompanied by: Chateau Margause.

ENTREES.

Ris de Veau á la Perigneux. Cotelettes d'Agneau d'or Maison. Terrapin á la Maryland. Punch Cardinal. Accompanied by: Clas de Vougeot.

RÔTI.

Canvas Back Duck.

ENTREMETS.

German Asparagus. Petite Pois. Gelée au Champagne. Plombieré aux Framboise. Pudding Diplomate. Café. Liqueurs. Fruits. Fromage.

MRS. CLEVELAND'S WEDDING LUNCH. JUNE 4th, '88.

Consommé en tasse. Soft Shell Crabs. Accompanied by: Chateau Iquem.

Coquilles de Ris de Vean. Snipes on Toast. Lettuce and Tomato Salade. Accompanied by: Moet & Chandon.

Fancy Ice-cream. Cakes. Tea. Coffee. Fruits. Mottos.

GENERAL GRANT'S BIRTHDAY DINNER.

Clams. Accompanied by: Haute Sauterne.

POTAGES.

Consommé Imperatrice Bisque de Crabes. Accompanied by: Amontillado.

VARIES HORS D'OEUVRE VARIES.

Bouchées á la Régence.

POISSON.

Fruites de riviere Hollandaise vert pré. Pommes de terre á la Parisienne. Coucombres. Accompanied by: Johannisberger.

RELEVÉ.

Filet de Boeuf á la Bernardi. Accompanied by: Ernest Jeroy.

ENTREES.

Ailes de Poulets á la Perigord. Petits Pois au Beune. Caisses de ris de Vean á l'Italienne. Haricots verts. Asperges, sauce Crême. Sorbet Fantaisie.

RÔTI.

Squabs. Salade de Laitue. Accompanied by: Nuits.

ENTREMETS SUCRES.

Croute aux Mille Fruits. Cornets á la Chantilly. Gelée á la Prunelle.

PIECES MONTEES.

Glace Varietees. Fruits. Petits Fours. Café.

MENU FOR 4 COVERS.

Huitres en Coquille.

Potage Julienne aux Quenelles.

Paupiettes de Turbots á la Joinville. Cucumbers. Pommes d'Auphine.

Filets Mignons á la Provencale. Larded Sweetbread á la Meissoniére.

Punch au Kirsh.

Quails Bardés sur Cronstade. Lettuce Salad.

German Asparagus.

Plombieré aux Fraises.

Fruits. Café. Fromage.

MENU FOR 6 COVERS.

Huitres en Coquilles. Accompanied by: Sauterne.

Purée St. Germain. Consommé Paté d'Italie. Accompanied by: Amontillado.

Broiled Blue Fish, Maitre d'Hotel. Cucumbers. Pommes Duchesse. Accompanied by: Hochheimer.

Small Tenderloin Sautés, Marrow Sauce. Lamb Chops á la Marechale. Accompanied by: Moet & Chandon.

Croutes aux Champignons á la Parisienne.

Sorbet Venetienne.

Squabs with Water-cresses. Accompanied by: Chateau Latour.

Lettuce and Tomato Salad.

Artichauts, Sauce Hollandaise.

Crême Bavaroise au Chocolat.

Fruits. Café. Fromage.

MENU FOR 8 COVERS.

Huitres en Coquille. Accompanied by: Haute Sauterne.

Bisque of Lobster. Lamb Broth with Vegetables.

Radishes. Olives. Accompanied by: Amontillado.

Timbales á l'Ecossaise. Bass á la Régence. Accompanied by: Rauenthaler Berg.

Potatoes Windsor.

Filet of Beef Larded á la Parisienne. Saddle of Mutton, Currant Jelly. Accompanied by: Ernest Jeroy.

Sweetbreads á la Pompadour. Terrapin á la Maryland. Accompanied by: Chateau Latour.

Cauliflower au Gratin. Celery au Jus.

Punch Maraschino.

Canvas Back Duck.

Lettuce Salad.

Soufflé á l'Orange.

Fruits. Café. Fromage.

MENU FOR 10 COVERS.

Consommé de Volaille. Accompanied by: Haute Sauterne.

Huitres á la Poulette.

Radishes. Olives. Bouchées á la Bohemienne. Accompanied by: Johannisberger.

Truites Saumoné au Beurre de Montpellier. Tartelette Potatoes. Cucumbers.

Filets Mignon de Boeuf á la Trianon. Cotelettes de Pigeon, Marechale. Accompanied by: Moet & Chandon.

Petits Pois Garnis de Fleurous. Artichauts á la Barigoule.

Punch Romaine.

Bécassines au Cresson. Accompanied by: Chas. de Vougert.

Lettuce Salad.

Pouding Nesselrode.

Fruits. Café. Fromage.

MENU FOR 12 COVERS.

Little Neck Clams. Accompanied by: Haute Sauterne.

Cream of Asparagus. Consommé Royal.

Radishes. Olives. Accompanied by: Amontillado.

Caviar sur Toast. Pompano Maitre d'Hotel. Bass á la Régence. Pommes Parisienne. Accompanied by: Moselbluemchen.

Cotelettes d'Agneau á la Purée de Cólen. Filet of Boeuf á la Pocahontas. Accompanied by: Moet & Chandon.

Tarrapin á la Richelieu.

Sorbet Dunderberg.

Canvas Back Ducks. Accompanied by: Nuits.

Celery Mayonnaise.

Artichauts Bottoms. French Peas.

Omelette Célestine.

Fruits. Café. Fromage.

MENU FOR 24 COVERS.

***

Huitres.

POTAGES.

Consommé Francatelli. Bisque d'Ecrevisses.

HORS D'OEUVRE.

Timbales á la Reyniére.

POISSON.

Filet Turbot Portugaise. Pommes de terre Parisienne. Celery Mayonnaise.

RELEVÉ.

Selle d'Agneau á la Colbert. Haricots verts.

ENTREES.

Ailes de Poulets á la Hongroise. Cépes á la Bordelaise. Asperges Sauce Crême. Sorbet á la Prunelle.

RÔTI.

Faisan rotes Franqué de Cailles.

ENTREMETS DE DOUCEUR.

Croutes aux Ananas. Glaces Fantaisies. Fruits. Café. Petits Fours.

BUFFET FOR 1,000 PEOPLE.

COLD SERVICE.

Consommé on Tasse.

Sandwiches. Caviar on Toast. Radishes. Celery.

Cold Salmon Mayonnaise. Lobster and Shrimp Salad.

Westphalia Ham á la Gelée.

Boned Turkey. Galautine of Faison. Cold Game in Season. Mayonnaise of Chicken. Cold Turkey. Fillet of Beef. Game Pig. Saddle of Venison, Currant Jelly.

Russian Salad.

Neapolitaine Ice-cream. Water Ices. Nesselrode Puddings. Claret and Champagne Jellies. Biscuits Glacée. Charlotte Glacée.

Assorted Cakes. Assorted Candies. Tea. Coffee. Lemonade.

MANAGEMENT AND DIRECTION

OF

DINNERS AND RECEPTIONS

ON

STATE OCCASIONS AT THE WHITE HOUSE.

Etiquette as observed in European courts is not known at the White House.

The President's Secretary issues invitations by direction of the President to the distinguished guests.

The Usher in charge of the cloak-room hands to the gentleman on arrival an envelope containing a diagram of the table (as cut shows), whereon the name and seat of the respective guest and the lady he is to escort to dinner are marked.

A card corresponding with his name is placed on the napkin belonging to the cover of the seat he will occupy.

The President's seat is in the middle of the table. The most distinguished guests sit on his right and left. If their wives are present they will occupy these seats, and the gentlemen will be seated next to the President's wife whose seat is directly opposite the President.

Official dinners all over the world are always served after the French fashion, and are divided into three distinct parts. Two of them are served from the kitchen, and the third from the pantry.

The first part of the dinner served French style includes from oysters on the shell to the sherbets.

The second service continues to the sweet dishes.

The third includes ice, cakes, fruits, cheeses, which are all understood as desserts, and are dressed in the pantry.

All principal dishes which are artistically decorated are shown to the President first, then are carried around the table before being carved by the Steward in the pantry.

Fancy folding of the napkins is considered out of fashion; plain square folded, so as to show monogram in the middle, is much preferred.

The following diagram will illustrate the arrangement of the glasses on the table. (See diagram.)

A--Plate.

I--Glass for Sauterne.

II--Glass for Sherry.

III--Glass for Rhine Wine.

IV--Glass for Water.

V--Glass for Champagne.

VI--Glass for Burgundy.

Flower decorations on the table are to be in flat designs, so as not to obscure the view of the guests.

Corsage boquets for ladies consist of not more than eight large roses tied together by silk ribbon, with the name of the lady stamped on in gold letters.

Gentlemen's bouttonieres consist only of one rosebud.

Boquets for ladies are to be placed on the right side; for gentlemen, on the napkin next to card bearing his name.

Printed menus are never used on any official occasion.

The private dinners menus are either printed or written on a plain card and placed on each cover.

Liquors, cordials, cigars are served on a separate table after the ladies have retired to the parlor.

FOR THE SICK.

Dishes for invalids should be served in the daintiest and most attractive way; never send more than a supply for one meal; the same dish too frequently set before an invalid often causes a distaste, when perhaps a change would tempt the appetite.

When preparing dishes where milk is used, the condition of the patient should be considered. Long cooking hardens the albumen and makes the milk very constipating; then, if the patient should be already constipated, care should be taken not to heat the milk above the boiling point.

The seasoning of food for the sick should be varied according to the condition of the patient; one recovering from illness can partake of a little piece of roast mutton, chicken, rabbit, game, fish, simply dressed, and simple puddings are all light food and easily digested. A mutton chop, nicely cut, trimmed and broiled, is a dish that is often inviting to an invalid. As a rule, an invalid will be more likely to enjoy any preparation sent to him if it is served in small delicate pieces. As there are so many small, dainty dishes that can be made for this purpose, it seems useless to try to give more than a small variety of them. Pudding can be made of prepared barley, or tapioca, well soaked before boiling, with an egg added, and a change can be made of light puddings by mixing up some stewed fruit with the puddings before baking; a bread pudding from stale bread crumbs, and a tiny cup-custard, boiled in a small basin or cup; also various drinks, such as milk punch, wine, whey, apple-toddy, and various other nourishing drinks.

BEEFSTEAK AND MUTTON CHOPS.

Select the tenderest cuts and broil over a clear, hot fire. Let the steak be rare, the chops well done. Salt and pepper, lay between two _hot_ plates three minutes and serve to your patient. If he is very weak do not let him swallow anything except the juice, when he has chewed the meat well. The essence of rare beef, roasted or broiled, thus expressed, is considered by some physicians to be more strengthening than beef tea prepared in the usual manner.

BEEF TEA.

One pound of _lean_ beef, cut into small pieces. Put into a glass canning jar, without a drop of water, cover tightly and set in a pot of cold water. Heat gradually to a boil and continue this steadily for three or four hours, until the meat is like white rags and the juice all drawn out. Season with salt to taste and, when cold, skim.

VEAL OR MUTTON BROTH.

Take a scrag-end of mutton (two pounds), put it in a saucepan with two quarts of cold water and an ounce of pearl barley or rice. When it is coming to a boil, skim it well, then add half a teaspoonful of salt; let it boil until half reduced, then strain it and take off all the fat and it is ready for use. This is excellent for an invalid. If vegetables are liked in this broth, take one turnip, one carrot and one onion, cut them in shreds and boil them in the broth half an hour. In that case, the barley may be served with the vegetables in broth.

CHICKEN BROTH.

Make the same as mutton or beef broth. Boil the chicken slowly, putting on just enough water to cover it well, watching it closely that it does not boil down too much. When the chicken is tender, season with salt and a very little pepper. The yolk of an egg beaten light and added, is very nourishing.

OATMEAL GRUEL.

Put four tablespoonfuls of the best grits (oatmeal coarsely ground) into a pint of boiling water. Let it boil gently, and stir it often, till it becomes as thick as you wish it. Then strain it, and add to it while warm, butter, wine, nutmeg, or whatever is thought proper to flavor it. Salt to taste.

If you make a gruel of fine oatmeal, sift it, mix it first to a thick batter with a little cold water, and then put it into the saucepan of boiling water. Stir it all the time it is boiling, lifting the spoon gently up and down, and letting the gruel fall slowly back again into the pan.

CORN MEAL GRUEL.

Two tablespoonfuls of fine Indian meal, mixed smooth with cold water, and a saltspoonful of salt; add one quart of boiling water and cook twenty minutes. Stir it frequently, and if it becomes too thick use boiling water to thin it. If the stomach is not too weak, a tablespoonful of cream may be used to cool it. Some like it sweetened and others like it plain. For very sick persons, let it settle, pour off the top, and give without other seasoning. For convalescents, toast a piece of bread as nicely as possible, and put it in the gruel with a tablespoonful of nice sweet cream and a little ginger and sugar. This should be used only when a laxative is allowed.

EGG GRUEL.

Beat the yolk of an egg with one tablespoonful of sugar; pour one teacupful of boiling water on it, add the white of an egg, beaten to a froth, with any seasoning or spice desired. Take warm.

MILK PORRIDGE.

The same as arrowroot, excepting it should be all milk, and thickened with a scant tablespoonful of sifted flour; let it boil five minutes, stirring it constantly, add a little cold milk, give it one boil up, and it is ready for use.

ARROWROOT MILK PORRIDGE.

One large cupful of fresh milk, new if you can get it, one cupful of boiling water, one teaspoonful of arrowroot, wet to a paste with sold water, two teaspoonfuls of white sugar, a pinch of salt. Put the sugar into the milk, the salt into the boiling water, which should be poured into a farina kettle. Add the wet arrowroot and boil, stirring constantly until it is clear; put in the milk and cook ten minutes, stirring often. Give while warm, adding hot milk should it be thicker than gruel.

ARROWROOT BLANC MANGE.

One large cupful of boiling milk, one even tablespoonful of arrowroot rubbed to a paste with cold water, two teaspoonfuls of white sugar, a pinch of salt, flavor with rose-water. Proceed as in the foregoing recipes, boiling and stirring eight minutes. Turn into a wet mold, and, when firm, serve with cream and powdered sugar.

TAPIOCA JELLY.

Soak a cupful of tapioca in a quart of cold water after washing it thoroughly two or three times; after soaking three or four hours, simmer it in a stewpan until it becomes quite clear, stirring often; add the juice of a lemon, and a little of the grated peel, also a pinch of salt. Sweeten to taste. Wine can be substituted for lemon, if liked.

SLIPPERY-ELM BARK TEA.

Break the bark into bits, pour boiling water over it, cover and let it infuse until cold. Sweeten, ice, and take for summer disorders, or add lemon juice and drink for a bad cold.

FLAX-SEED TEA.

Upon an ounce of unbruised flax-seed and a little pulverized liquorice-root pour a pint of boiling (soft or rain) water, and place the vessel containing these ingredients near, but not on, the fire for four hours. Strain through a linen cloth. Make it fresh every day. An excellent drink in fever accompanied by a cough.

FLAX-SEED LEMONADE.

To a large tablespoonful of flax-seed, allow a tumbler and a half of cold water. Boil them together till the liquid becomes very sticky. Then strain it hot over a quarter of a pound of pulverized sugar, and an ounce of pulverized gum arabic. Stir it till quite dissolved, and squeeze into it the juice of a lemon.

This mixture has frequently been found an efficacious remedy for a cold, taking a wine-glass of it as often as the cough is troublesome.

TAMARIND WATER.

Put tamarinds into a pitcher or tumbler till it is one-third full, then fill up with cold water, cover it, and let it infuse for a quarter of an hour or more.

Currant jelly or cranberry juice mixed with water makes a pleasant drink for an invalid.

SAGO JELLY.

Made the same as tapioca. If seasoning is not advisable the sago may be boiled in milk, instead of water, and eaten plain.

Rice jelly made the same, using only half as much rice as sago.

ARROWROOT WINE JELLY.

One cupful of boiling water, one scant tablespoonful of arrowroot, mixed with a little cold water, one tablespoonful of sugar, a pinch of salt, one tablespoonful of brandy, or three tablespoonfuls of wine. Excellent for a sick person without fever.

HOMINY.

Put to soak one pint of hominy in two and one-half pints of boiling water over night, in a tin vessel with a tight cover; in the morning add one-half pint of sweet milk and a little salt. Place on a brisk fire, in a kettle of boiling water, the tin vessel containing the hominy; let boil one-half hour.

Cracked wheat, oatmeal, mush, are all good food for the sick.

CHICKEN JELLY.

Cook a chicken in enough water to little more than cover it; let it stew gently until the meat drops from the bones, and the broth is reduced to about a pint; season it to taste, with a little salt and pepper. Strain and press, first through a colander, then through a coarse cloth. Set it over the fire again and cook a few minutes longer. Turn it into an earthen vegetable dish to harden; set it on the ice in the refrigerator. Eat cold in slices. Nice made into sandwiches, with _thin_ slices of bread, lightly spread with butter.

BOILED RICE.

Boil half a cupful of rice in just enough water to cover it, with half a teaspoonful of salt; when the water has boiled nearly out and the rice begins to look soft and dry, turn over it a cupful of milk and let it simmer until the rice is done and nearly dry; take from the fire and beat in a well-beaten egg. Eat it warm with cream and sugar. Flavor to taste.

CUP PUDDING.

Take one tablespoonful of flour, one egg, mix with cold milk and a pinch of salt to a batter. Boil fifteen minutes in a buttered cup. Eat with sauce, fruit or plain sugar.

TAPIOCA CUP PUDDING.

This is very light and delicate for invalids. An even tablespoonful of tapioca, soaked for two hours in nearly a cup of new milk; stir into this the yolk of a fresh egg; a little sugar, a grain of salt, and bake it in a cup for fifteen minutes. A little jelly may be eaten with it.

BAKED APPLES.

Get nice fruit, a little tart and juicy, but not sour; clean them nicely, and bake in a moderate oven--regulated so as to have them done in about an hour; when the skin cracks and the pulp breaks through in every direction they are done and ready to take out. Serve with white sugar sprinkled over them.

SOFT TOAST.

Toast well, but not too brown, two thin slices of stale bread; put them on a warm plate, sprinkle with a pinch of salt, and pour upon them some boiling water; quickly cover with another dish of the same size, and drain off the water. Put a very small bit of butter on the toast and serve at once while hot.

IRISH MOSS BLANC MANGE.

A small handful of moss (to be purchased at any drug store), wash it very carefully, and put it in one quart of milk on the fire. Let the milk simmer for about twenty minutes, or until the moss begins to dissolve. Then remove from the fire and strain through a fine sieve. Add two tablespoonfuls of sugar and half a teaspoonful of vanilla flavoring. Put away to harden in cups or molds, and serve with sugar and cream.

A delicate dish for an invalid.

EGG TOAST.

Brown a slice of bread nicely over the coals, dip it in hot water slightly salted, butter it, and lay on the top an egg that has been broken into boiling water, and cooked until the white has hardened; season the egg with a bit of butter and a crumb of salt.

The best way to cook eggs for an invalid is to drop them, or else pour boiling water over the egg in the shell and let it stand for a few minutes on the back of the stove.

OYSTER TOAST.

Make a nice slice of dry toast, butter it and lay it on a hot dish. Put six oysters, half a teacupful of their own liquor, and half a cupful of milk, into a tin cup or basin, and boil one minute. Season with a little butter, pepper and salt, then pour over the toast and serve.

MULLED JELLY.

Take one tablespoonful of currant or grape jelly, beat with it the white of one egg and a teaspoonful of sugar; pour on it a teacupful of boiling water, and break in a slice of dry toast or two crackers.

CUP CUSTARD.

Break into a coffeecup an egg, put in two teaspoonfuls of sugar, beat it up thoroughly, a pinch of salt and a pinch of grated nutmeg; fill up the cup with good sweet milk, turn it into another cup, well buttered, and set it in a pan of boiling water, reaching nearly to the top of the cup. Set in the oven, and when the custard is set, it is done. Eat cold.

CLAM BROTH.

Select twelve small, hard-shell clams, drain them and chop them fine; add half a pint of clam juice or hot water, a pinch of cayenne, and a walnut of butter; simmer thirty minutes, add a gill of boiled milk, strain, and serve. This is an excellent broth for weak stomachs.

MILK OR CREAM CODFISH.

This dish will often relish when a person is recovering from sickness, when nothing else would. Pick up a large tablespoonful of salt codfish very fine, freshen it considerably by placing it over the fire in a basin, covering it with cold water as it comes to a boil; turn off the water and freshen again if very salt, then turn off the water until dry, and pour over half a cupful of milk or thin cream, add a bit of butter, a sprinkle of pepper, and a thickening made of one teaspoonful of flour or cornstarch, wet up with a little milk; when this boils up, turn over a slice of dipped toast.

CRACKER PANADA.

Break in pieces three or four hard crackers that are baked quite brown, and let them boil fifteen minutes in one quart of water; then remove from the fire, let them stand three or four minutes, strain off the liquor through a fine wire sieve, and season it with sugar.

This is a nourishing beverage for infants that are teething, and with the addition of a little wine and nutmeg, is often prescribed for invalids recovering from a fever.

BREAD PANADA.

Put three gills of water and one tablespoonful of white sugar on the fire, and just before it boils add two tablespoonfuls of the crumbs of stale white bread, stir it well, and let it boil three or four minutes, then add one glass of white wine, a grated lemon and a little nutmeg; let it boil up once, then remove it from the fire, and keep it closely covered until it is wanted for use.

SLIPPERY-ELM TEA.

Put a teaspoonful of powdered slippery-elm into a tumbler, pour cold water upon it, and season with lemon and sugar.

TOAST WATER, OR CRUST COFFEE.

Take stale pieces of crusts of bread, the end pieces of the loaf, toast them a nice, dark brown, care to be taken that they do not burn in the least, as that affects the flavor. Put the browned crusts into a large milk pitcher, and pour enough boiling water over to cover them; cover the pitcher closely, and let steep until cold. Strain, and sweeten to taste; put a piece of ice in each glass.

This is also good, drank warm with cream and sugar, similar to coffee.

PLAIN MILK TOAST.

Cut a thin slice from a loaf of stale bread, toast it very quickly, sprinkle a little salt over it, and pour upon it three tablespoonfuls of boiling milk or cream. Crackers split and toasted in this manner, are often very grateful to an invalid.

LINSEED TEA.

Put one tablespoonful of linseed into a stewpan with half a pint of cold water; place the stewpan over a moderate fire, and when the water is quite warm, pour it off, and add to the linseed half a pint of fresh cold water, then let the whole boil three or four minutes; season it with lemon and sugar.

POWDERS FOR CHILDREN.

A very excellent carminative powder for flatulent infants may be kept in the house, and employed with advantage whenever the child is in pain or griped, dropping five grains of oil of anise-seed and two of peppermint on half an ounce of lump sugar, and rubbing it in a mortar, with a drachm of magnesia, into a fine powder. A small quantity of this may be given in a little water at any time, and always with benefit.

FOR CHILDREN TEETHING.

Tie a quarter of a pound of wheat flour in a thick cloth and boil it in one quart of water for three hours; then remove the cloth and expose the flour to the air or heat until it is hard and dry; grate from it, when wanted, one tablespoonful, which put into half a pint of new milk, and stir over the fire until it comes to a boil, when add a pinch of salt and a tablespoonful of cold water and serve. This gruel is excellent for children afflicted with summer complaint.

Or brown a tablespoonful of flour in the oven or on top of the stove on a baking tin; feed a few pinches at a time to a child and it will often check a diarrhoea. The tincture of "kino"--of which from ten to thirty drops, mixed with a little sugar and water in a spoon, and given every two or three hours, is very efficacious and harmless--can be procured at almost any druggist's. Tablespoon doses of pure cider vinegar and a pinch of salt, has cured when all else failed.

BLACKBERRY CORDIAL.

This recipe may be found under the head of COFFEE, TEA, BEVERAGES. It will be found an excellent medicine for children teething, and summer diseases.