liver. — Turkey with jam and potatoes. — Mixed salad. — Plum pudding with vanilla sauce. —368— A FINE SUPPER OR BREAKFAST. A Menu for each Season. JANUARY to MARCH. — Bouillon with cheese wafers. — Lobster with remoulade sauce. — Caviar on toast. — Mutton chops with chestnut puree. — Truffle salad. — Spring chicken with jam. — ' Tutti-Frutti ice. APRIIj to JUNE. — Crab soup. ■ — Asparagus and cutlets. — Pigeons and salad. — Strawberry cream and ca"ke. JULY to SEPTEMBER. — Bouillon in cups with bread sticks. — Fish with Bearnaise dressing. — Small potato balls. — Sweet- bread ragout with peas. — Venison. — Tomato salad. — Fine wine ice cream. OCTOBER to DECEMBER. — Grape fruit. — Oysters. — Fillets of sole with mushroom sauce. — Turkey with apple sauce. — Mixed salad. — Chocolate ice. FINE DINNER. A Menn for Each Season. JANUARY to MARCH. — Asparagus soup, meat patties. — Venison with jam. — Trout with horse radish and mustard butter. — Pineapple ice. — Young roast goose with small potato balls. — Partridge with cucumber and tomato salad. — Asparagus with creamed butter. — Strawberry cream with almond heaps. — Crackers. ■ — Butter. ■ — Various kinds of cheese. — Coffee. APRIL to JUNE. — Vegetable soup. — Timbale of crabs with herb sauce. — Lamb roast with champignons. — Whitefish with beaten egg sauce. — Chicken souffle with puff-paste scallops. — Venison with vegetable salad. — Asparagus with tongue. — Strawberries and vanilla ice cream. — Coffee. — Fruit. JULY to SEPTEMBER. — Crawfish soup. — Chicken patties with lobster, mayonnaise dressing. — Saddle of ,veal garnished with beef tongue and riced, potatoes. — Broiled spring chicken with Bearnaise dressing. — Champignons and stuffed tomatoes. — Salmon with cucumber salad and browned butter. — Baked sweetbreads with toast. — Snipe with jam. — Truffle and arti- choke salad. — Cold rice pudding with peaches and whipped cream. — ■ Coffee. OCTOBER to DECEMBER. — Turtle soup. — Caviar pie. — Venison with artichokes, garnished with gooseliver and Ma- deira sauce. — Fine fish with small potato balls. — Brown champignons. — Crawfish. — Turkey with cranberries, salad. — Chocolate ice with cake. —369— A LARGE BUFFET. For 30 Persons. 1 salmon with lobsters and may- 1 goose liver pie garnished with onnaise dressing aspic 1 venison roast Fine fish salad 1 roast beef Lobster salad 1 saddle of veal or veal roast 2 dishes of vegetables, (aspara- 1 ham gus, peas, morels with crab- 1 chicken, asparagus and craw- tails fish jelly with herb sauce 12 deviled eggs 2 chicken pies with champig- 6 qts. assorted ices nons 2 wine jellies with fruit 1 macaroni pudding with toma- 4 portions of cake to sauce EVERY DAY DINNER. No. 1. — Soup with mushrooms. — ■ Roast stuffed chicken. — Po- tatoes. — Apple sauce. — Orange cream. No. 3. — Bread soup. — Boiled fish with beaten egg gravy. — Small potato balls. — Head lettuce. — Pilled pancakes. No. 3. — Bouillon with rice. — Veal roast, sauerkraut. — Mashed potatoes. — Chocolate pudding with vanilla sauce. No. 4. — Pea soup. — Hamburg steak, spinage. — Stuffed pota- toes. — Lemon souffle. No. 5. • — Marrow dumpling soup. — Lamb crown roast with cauli- flower. — Potatoes. — Apple strudel. No. 6. — Tomato soup. — Meat pie with rice. — Tomato salad. Omelet. No. 7. — Pea soup. — Roast beef. — Stuffed tomatoes. — Fried potatoes. — Vanilla ice cream. No. 8. — ' Wine soup. ■ — ■ Fish in red wine sauce, potatoes. — Maca- roni with tomato sauce. • — Apple sauce with cake. No. 9. — Soup with bread sticks. — Stuffed duck. — Red cabbage. — Potato pudding. — Strawberry ice cream. —370— No. 10. — Asparagus soup. — Chicken pie with cold slaw. — Po- tatoes. — Apple strudel. No. 11. — ■ Vegetable soup. — Veal chops. — Kohlrabi. — Mashed potatoes. — Stuffed apples with rice pudding.

AI-modernized reading of the original text

liver. — Turkey with jam and potatoes. — Mixed salad. — Plum pudding with vanilla sauce. —368— A FINE SUPPER OR BREAKFAST. A Menu for each Season. JANUARY to MARCH. — Bouillon with cheese wafers. — Lobster with remoulade sauce. — Caviar on toast. — Mutton chops with chestnut puree. — Truffle salad. — Spring chicken with jam. — ' Tutti-Frutti ice. APRIIj to JUNE. — Crab soup. ■ — Asparagus and cutlets. — Pigeons and salad. — Strawberry cream and cake. JULY to SEPTEMBER. — Bouillon in cups with bread sticks. — Fish with Bearnaise dressing. — Small potato balls. — Sweetbread ragout with peas. — Venison. — Tomato salad. — Fine wine ice cream. OCTOBER to DECEMBER. — Grape fruit. — Oysters. — Fillets of sole with mushroom sauce. — Turkey with apple sauce. — Mixed salad. — Chocolate ice. FINE DINNER. A Menn for Each Season. JANUARY to MARCH. — Asparagus soup, meat patties. — Venison with jam. — Trout with horse radish and mustard butter. — Pineapple ice. — Young roast goose with small potato balls. — Partridge with cucumber and tomato salad. — Asparagus with creamed butter. — Strawberry cream with almond heaps. — Crackers. ■ — Butter. ■ — Various kinds of cheese. — Coffee. APRIL to JUNE. — Vegetable soup. — Timbale of crabs with herb sauce. — Lamb roast with champignons. — Whitefish with beaten egg sauce. — Chicken souffle with puff-paste scallops. — Venison with vegetable salad. — Asparagus with tongue. — Strawberries and vanilla ice cream. — Coffee. — Fruit. JULY to SEPTEMBER. — Crawfish soup. — Chicken patties with lobster, mayonnaise dressing. — Saddle of veal garnished with beef tongue and riced, potatoes. — Broiled spring chicken with Bearnaise dressing. — Champignons and stuffed tomatoes. — Salmon with cucumber salad and browned butter. — Baked sweetbreads with toast. — Snipe with jam. — Truffle and artichoke salad. — Cold rice pudding with peaches and whipped cream. — ■ Coffee. OCTOBER to DECEMBER. — Turtle soup. — Caviar pie. — Venison with artichokes, garnished with gooseliver and Madeira sauce. — Fine fish with small potato balls. — Brown champignons. — Crawfish. — Turkey with cranberries, salad. — Chocolate ice with cake. —369— A LARGE BUFFET. For 30 Persons. 1 salmon with lobsters and may- 1 goose liver pie garnished with onnaise dressing aspic 1 venison roast Fine fish salad 1 roast beef Lobster salad 1 saddle of veal or veal roast 2 dishes of vegetables, (aspara- 1 ham gus, peas, morels with crab- 1 chicken, asparagus and craw- tails fish jelly with herb sauce 12 deviled eggs 2 chicken pies with champig- 6 qts. assorted ices nons 2 wine jellies with fruit 1 macaroni pudding with toma- 4 portions of cake to sauce EVERY DAY DINNER. No. 1. — Soup with mushrooms. — ■ Roast stuffed chicken. — Potatoes. — Apple sauce. — Orange cream. No. 3. — Bread soup. — Boiled fish with beaten egg gravy. — Small potato balls. — Head lettuce. — Pilled pancakes. No. 3. — Bouillon with rice. — Veal roast, sauerkraut. — Mashed potatoes. — Chocolate pudding with vanilla sauce. No. 4. — Pea soup. — Hamburg steak, spinage. — Stuffed potatoes. — Lemon souffle. No. 5. • — Marrow dumpling soup. — Lamb crown roast with cauliflower. — Potatoes. — Apple strudel. No. 6. — Tomato soup. — Meat pie with rice. — Tomato salad. Omelet. No. 7. — Pea soup. — Roast beef. — Stuffed tomatoes. — Fried potatoes. — Vanilla ice cream. No. 8. — ' Wine soup. ■ — ■ Fish in red wine sauce, potatoes. — Macaroni with tomato sauce. • — Apple sauce with cake. No. 9. — Soup with bread sticks. — Stuffed duck. — Red cabbage. — Potato pudding. — Strawberry ice cream. —370— No. 10. — Asparagus soup. — Chicken pie with cold slaw. — Potatoes. — Apple strudel. No. 11. — ■ Vegetable soup. — Veal chops. — Kohlrabi. — Mashed potatoes. — Stuffed apples with rice pudding.

The art of German cooking and baking