Miss Parloa's new cook book and marketing guide

Twelve seems to be a good number of people for a dinner party. But very little increase in the quantity of material will be required if the number should be as large as sixteen or eighteen. For six or eight the quantity of soup, oysters, creams, sherbets and coffee, can be diminished one-third, but that of meats and fish should not be much smaller. It is supposed that the coffee will be served in small cups. Although it is usually drunk clear, cream and sugar should be offered with it. People differ as to the kinds of breakfast required. Many believe in the French custom of having only chocolate or coffee, rolls, and perhaps eggs in some form. Again, others believe in and require a substantial breakfast. There is no limit to the variety of dishes that can be prepared for breakfast and tea if the cook has taste and judgment in using the remains of meats, fish and vegetables left from dinner. Either oatmeal or hominy should always be served at breakfast. When it is possible, have fruit for the first course. BREAKFAST. Fruit. Oatmeal and Cream. Baked Potatoes. Mutton Chops. Rye Muffins, Hominy Griddle-Cakes. Coffee, Tea or Chocolate Fruit Oatmeal. Broiled Ham. Omelet. Graham Muffins. Toast. Griddle-Cakes. Coffee or Tea. Fruit. Escaloped Meat. Dropped Eggs. Raised Muffins. Corn Cake- Drinks. DINNERS FOR TWELVE. Clear Soup (five pints). Pish (four or five pounds, baked, boiled, or escaloped). Bread, and Potatoes if you like. Chicken Croquettes, or any kind of Patties. Fillet of Beef, Larded (two and a half to three pounds), with Mushroom Sauce. Potato Puffs. Sweetbreads (six). Green Peas (two quarts, if fresh, or two cans of French peas). Lettuce Salad (French dressing; two large heads of lettuce). A Cold Pudding. Ice Cream (one gallon). Cake. Crackers. Cheese. Coffee. The cost of a dinner like this, when prepared at home, depends somewhat upon the market, but will rarely exceed twenty-five dollars. Oysters on a Block of Ice (two quarts). Consomme" a la Boy ale (five pints). Baked Fish (five pounds), Hollandaise Sauce (double the rule). Cheese Souffle* (double the rule). Roast Chicken (nine to twelve pounds). Mashed Potatoes (twelve). Green Peas (two quarts or two cans). Celery. Cranberry Jelly. Oyster Patties (fourteen). Lettuce Salad (two heads of lettuce with French dressing)* Water Crackers (a dozen and a half). Neufchatel Cheese (two packages). Orange Sherbet (three quarts). Frozen Cabinet Pudding (the rule given), Apricot Sauce. Glad Meringue (the rule given). Sponge Cake. Fruit Coffee (the rule for filtered coffee). Potage a la Beine (five pints) . Sardine Canapees (two dozen). Olives. Roast Turkey (about eight pounds). Chestnut Stuffing and Sauce. Macaroni, a Vltalienne (twice the rule). Cranberry Jelly. Plain Boiled Potatoes. Lettuce Salad (two large heads). Custard Souffle (twice the rule), Creamy Sauce. Frozen Pudding (the rule given). Lemon Sherbet. Cake. Fruit. Coffee (three pints of filtered). Crackers and Cheese. Oyster Soup (two quarts). Smelts a la Tartare (three dozen). Chicken Vol-au- Vent (a large one). Rolled Rib Roast (about twelve pounds). Polish Sauce. Grape Jelly. Cauliflower, with Cream Sauce. Potato Souffle*.