The breakfast was set on the long ta- ble in large dishes, family style, though we did not send in all at once and of course the table was set out to the best advantage with the few ornamented dishes, glass and china and a few flowers. The marriage took place at half past ten and the carriages drove up to the^ door a few minutes later. The two principals in the business took very little lunch and that of the first division of the menu, the service froid; the bride cut the large cake in divisions which I had marked pre- viously, to make it easy, and gave away the pieces, and it did not crumble much considering how newly made it was, but I had kept it almost frozen all night that it might cut well. The hostess 'did up the small cake, the four-pound one, and put it in one of their traveling satchels, then they got into the carriage and two or three others followed and were driven to ijo SAN J^RANCISCO JIOTEL GAZETTE'S "the Glen," where they could catch a train at one o'clock. After they were gone the rest of the company went back to the table ; we served the lunch in good earnest, and they made a meal of it, and did a little talking, too, I suppose. Cost of material : Early peaches, i basket $i oo Boned truffled chicken ^ oo Tomatoes mayonaise 40 Ribbon sandwiches, 30 75 Lamb cutlets, garnisned i 90 Potatoes 12 Souffles in cases ^ i 10 Ornamented wedding cakes with.s lbs icing, 23 lbs in all 3 00 Delicate cake 5 lbs 60 Coffee 30 Apricot ice cream, 2j^ qts 75 Toast, butter, trimmmgs 50 Total $1342 25 persons, 54 cents a plate. The repast was ordered for twenty, but 25 persons, and probably several _ more, made it their midday meal and it is fair- ly charged as above, the three-dollar cake included in expense account with the manager. show as they are sliced through in every cut. Cost: 3 fowls, 75; truffles 2 00, season- ings, garnish, 15; ^2 90^for2ot0 25 slices. 944 — lomatops in Mayanaise. Pare good, smooth tomatoes with a very sharp knife without scalding them and they will retain their crispness, which scalding destroys ; then slice each one in three or four. Lay three of these slices in a glass plate and place a teaspoon of mayonaise salad dressing (No. 151)✪ Tomatoes in Mayonnaise upon each. Serve very cold. To serve these we covered two large dishes with shred lettuce, set seven plates of tomatoes in each one and bordered them with small lumps of ice; placed them on table last thing before the meal began and removed them early. 945— Ribbon Sandwiches. 943— 3oned Chicken wtfi Truffles. Cut thin slices of the finest and whitest bread of close grain and newly baked and remove the crust. Spread with potted ham or tongue, roll them up and tie them around with narrow satin ribbon✪ Ribbon Sandwiches, making a neat true-lover's knot on each. Fold napkins fan-shaped for two dishes and pile up the rolled sandwiches in pyramidal form. Bone one fat young fowl and take the white meat of two more and mince it fine j for stuffing. Put the minced chicken in a saucepan with the two ounces of but- ter, and about a third as much bread panada as there is meat ; add a slight sea- soning of herbs, salt and white pepper and two raw eggs and stir the whole over the fire until it is cooked to a smooth paste; then put in a small can of truffles whole or only the larger ones cut in two.

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The breakfast was set on the long ta- ble in large dishes, family style, though we did not send in all at once and of course the table was set out to the best advantage with the few ornamented dishes, glass and china and a few flowers. The marriage took place at half past ten and the carriages drove up to the^ door a few minutes later. The two principals in the business took very little lunch and that of the first division of the menu, the service froid; the bride cut the large cake in divisions which I had marked pre- viously, to make it easy, and gave away the pieces, and it did not crumble much considering how newly made it was, but I had kept it almost frozen all night that it might cut well. The hostess 'did up the small cake, the four-pound one, and put it in one of their traveling satchels, then they got into the carriage and two or three others followed and were driven to ijo SAN J^RANCISCO JIOTEL GAZETTE'S "the Glen," where they could catch a train at one o'clock. After they were gone the rest of the company went back to the table ; we served the lunch in good earnest, and they made a meal of it, and did a little talking, too, I suppose. Cost of material : Early peaches, i basket $i oo Boned truffled chicken ^ oo Tomatoes mayonaise 40 Ribbon sandwiches, 30 75 Lamb cutlets, garnisned i 90 Potatoes 12 Souffles in cases ^ i 10 Ornamented wedding cakes with.s lbs icing, 23 lbs in all 3 00 Delicate cake 5 lbs 60 Coffee 30 Apricot ice cream, 2j^ qts 75 Toast, butter, trimmmgs 50 Total $1342 25 persons, 54 cents a plate. The repast was ordered for twenty, but 25 persons, and probably several _ more, made it their midday meal and it is fair- ly charged as above, the three-dollar cake included in expense account with the manager. show as they are sliced through in every cut. Cost: 3 fowls, 75; truffles 2 00, season- ings, garnish, 15; ^2 90^for2ot0 25 slices. 944 — lomatops in Mayanaise. Pare good, smooth tomatoes with a very sharp knife without scalding them and they will retain their crispness, which scalding destroys ; then slice each one in three or four. Lay three of these slices in a glass plate and place a teaspoon of mayonaise salad dressing (No. 151) upon each. Serve very cold. To serve these we covered two large dishes with shred lettuce, set seven plates of tomatoes in each one and bordered them with small lumps of ice; placed them on table last thing before the meal began and removed them early. 945— Ribbon Sandwiches. 943— 3oned Chicken wtfi Truffles. Cut thin slices of the finest and whitest bread of close grain and newly baked and remove the crust. Spread with potted ham or tongue, roll them up and tie them around with narrow satin ribbon, making a neat true-lover's knot on each. Fold napkins fan-shaped for two dishes and pile up the rolled sandwiches in pyramidal form. Bone one fat young fowl and take the white meat of two more and mince it fine j for stuffing. Put the minced chicken in a saucepan with the two ounces of but- ter, and about a third as much bread panada as there is meat ; add a slight sea- soning of herbs, salt and white pepper and two raw eggs and stir the whole over the fire until it is cooked to a smooth paste; then put in a small can of truffles whole or only the larger ones cut in two.

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