Bouillon. Chicken Salad. Rolls. Champagne. Olives. Fancy Cakes. NO. 2. Rolled Chicken Sandwiches. Salad. Ham [sliced). Wafer Crackers. Cream. Cakes. Coffee. MENU FOR AFTERNOON TEAS. Sandwiches. Tea. Fancy Cakes. Claret Punch. 38 594 ^-^^^ ^^ TTERN COOK-BOOK. MENU FOR children's BIRTHDAY PARTY. Cold Chicken {sliced). Bread. Soft Custard. Jce-Cream. Fancy Cakes. Birthday-Cake {with Nanie and Date). Nuts. Fruit. Candy. BILL-OF-FARE TABLE. Bills of fare can be easily made for the most elaborate or the plainest dinner that is to be served in courses, by selecting more or less of the dishes mentioned in the fol- lowing table, and serving them in the order indicated. FIRST COURSE. — Raw oysters, little clams, Roman punch. SECOND COURSE. — Soup. THIRD COURSE. — Hors-d' oeuvres (Relishes). Cold : sar- dines, pickled oysters, cucumbers, radishes, pre- served herrings, anchovies, cold slaw. These dishes are considered as appetizers and are very properly served at this course. It is a French custom. FOURTH COURSE. — Fish. Any kind of fish or shell-fish. FIFTH COURSE. — Hors-d''(Kuvres. Hot : these are the light entrees, such as croquettes, all kinds of hot pat- ties (not sweet), sweetbreads, brains, etc. SIXTH COURSE. — ReJcves. The substantial dishes, such as roast joints of beef, veal, lamb, mutton or venison, roast or boiled turkeys or chickens, fillet of beef, braised meats, etc. SEVENTH COURSE. — Roman punch. EIGHTH COURSE. — Entries. Cutlets, all kinds of patties (not sweet), sweetbreads, fricassees, scollops, cas- seroles, poultry or game en coquiile, croquettes, sal- BILL-OF-FARE TABLE. 595 mis^ blanqtiettes, any of the meats or game made into side dishes. NINTH COURSE. — Entrements. Dressed vegetables, served alone, such as cauliflowers, asparagus, artichokes, corn, spinach, boiled celery, string beans, or French peas on toast, macaroni, dressed eggs, frit- ters. TENTH COURSE. — Game of any kind. ELEVENTH COURSE. — Salad of any kind. A plain salad is often served with the game. TWELFTH COURSE. — Chcese, macaroni dressed with cheese, cheese omelet, cheese-cakes. Cheese and salad are often served together. THIRTEENTH COURSE. — EiiU'emets (sweet). Any kind of puddings, jellies, sweet fritters, sweet pastries, creams, charlottes, etc. FOURTEENTH COURSE. — Glaccs. Anything iced, such as ice creams, water ices, frozen puddings, etc. FIFTEENTH COURSE. — Desscrt. Fruit, nuts and raisins, candied fruits, bonbons, cake, etc. SIXTEENTH COURSE. — Coffce, and little cakes or biscuits (crackers). MEASUREMENTS. Make it plain upon the tables, That he may run that readeth it. Scripture. 4 tea-spoonfuls of liquid, . . . . 4 table-spoonfuls of liquid, . i gill, J cupful I table-spoonful of liquid, . . . . 1 pint of liquid, .... 2 gills of liquid, .... I kitchen cupful, .... I quart of sifted pastry flour. 1 quart of sifted " new-process " flour, less i gill, 4 cupfuls of flour, . . . . i 2 rounded table-spoonfuls of flour, . 1 rounded table-spoonful of granulated sugar, . 2 rounded table-spoonfuls of ground spice, I heaping table-spoonful of powdered sugar, . 3 cupfuls of corn-meal, i^ pint of corn-meal, I cupful of butter, I pint of butter, . I table-spoonful of butter, Butter the size of an egg. Butter the size of a walnut, .

AI-modernized reading of the original text

Bouillon. Chicken Salad. Rolls. Champagne. Olives. Fancy Cakes. NO. 2. Rolled Chicken Sandwiches. Salad. Ham [sliced). Wafer Crackers. Cream. Cakes. Coffee. MENU FOR AFTERNOON TEAS. Sandwiches. Tea. Fancy Cakes. Claret Punch. MENU FOR children's BIRTHDAY PARTY. Cold Chicken {sliced). Bread. Soft Custard. Jce-Cream. Fancy Cakes. Birthday-Cake {with Nanie and Date). Nuts. Fruit. Candy. BILL-OF-FARE TABLE. Bills of fare can be easily made for the most elaborate or the plainest dinner that is to be served in courses, by selecting more or less of the dishes mentioned in the following table, and serving them in the order indicated. FIRST COURSE. — Raw oysters, little clams, Roman punch. SECOND COURSE. — Soup. THIRD COURSE. — Hors-d' oeuvres (Relishes). Cold : sardines, pickled oysters, cucumbers, radishes, preserved herrings, anchovies, cold slaw. These dishes are considered as appetizers and are very properly served at this course. It is a French custom. FOURTH COURSE. — Fish. Any kind of fish or shell-fish. FIFTH COURSE. — Hors-d'œuvres. Hot : these are the light entrees, such as croquettes, all kinds of hot patties (not sweet), sweetbreads, brains, etc. SIXTH COURSE. — Removes. The substantial dishes, such as roast joints of beef, veal, lamb, mutton or venison, roast or boiled turkeys or chickens, fillet of beef, braised meats, etc. SEVENTH COURSE. — Roman punch. EIGHTH COURSE. — Entries. Cutlets, all kinds of patties (not sweet), sweetbreads, fricassees, scollops, casseroles, poultry or game en coquiile, croquettes, sal- BILL-OF-FARE TABLE. 595 mis, blanquettes, any of the meats or game made into side dishes. NINTH COURSE. — Entrements. Dressed vegetables, served alone, such as cauliflowers, asparagus, artichokes, corn, spinach, boiled celery, string beans, or French peas on toast, macaroni, dressed eggs, fritters. TENTH COURSE. — Game of any kind. ELEVENTH COURSE. — Salad of any kind. A plain salad is often served with the game. TWELFTH COURSE. — Chcese, macaroni dressed with cheese, cheese omelet, cheese-cakes. Cheese and salad are often served together. THIRTEENTH COURSE. — EiiU'emets (sweet). Any kind of puddings, jellies, sweet fritters, sweet pastries, creams, charlottes, etc. FOURTEENTH COURSE. — Glaccs. Anything iced, such as ice creams, water ices, frozen puddings, etc. FIFTEENTH COURSE. — Desscrt. Fruit, nuts and raisins, candied fruits, bonbons, cake, etc. SIXTEENTH COURSE. — Coffce, and little cakes or biscuits (crackers). MEASUREMENTS. Make it plain upon the tables, That he may run that readeth it. Scripture. 4 tea-spoonfuls of liquid, . . . . 4 table-spoonfuls of liquid, . i gill, J cupful I table-spoonful of liquid, . . . . 1 pint of liquid, .... 2 gills of liquid, .... I kitchen cupful, .... I quart of sifted pastry flour. 1 quart of sifted " new-process " flour, less i gill, 4 cupfuls of flour, . . . . i 2 rounded table-spoonfuls of flour, . 1 rounded table-spoonful of granulated sugar, . 2 rounded table-spoonfuls of ground spice, I heaping table-spoonful of powdered sugar, . 3 cupfuls of corn-meal, i^ pint of corn-meal, I cupful of butter, I pint of butter, . I table-spoonful of butter, Butter the size of an egg. Butter the size of a walnut, .

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