The Delmonico Cook Book: How to Buy Food, How to Cook It, and How to Serve It. (part 1 of 3)

The Delmonico Cook Book: How to Buy Food, How to Cook It, and How to Serve It.

Transcriber’s Notes

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THE TABLE:

HOW TO BUY FOOD, HOW TO COOK IT, AND HOW TO SERVE IT.

Queen:--“Sure to find its way to any Kitchen ruled by a Cook worthy of the name.”

THE DELMONICO COOK BOOK.

HOW TO BUY FOOD, HOW TO COOK IT, AND HOW TO SERVE IT.

BY ALESSANDRO FILIPPINI. (25 YEARS CHEF AT DELMONICO’S, NEW YORK).

BRENTANO’S LONDON: 430 STRAND.

NEW YORK. CHICAGO. WASHINGTON. PARIS.

[All Rights Reserved.]

12s. Nett.

PAGE

FAC-SIMILE LETTERS OF FILIPPINI AND DELMONICO vi-vii

THE PLEASURES OF THE TABLE 1-3

OUR MARKETS 4-7

VARIETIES OF FISH TO BE FOUND IN THE MARKETS DURING THE DIFFERENT MONTHS 8-14

VEGETABLES 15-17

WATER-MELONS AND MUSK-MELONS 18

HOW TO SET A TABLE 19, 20

HOW TO SERVE MEALS 20-23

MENUS FOR EVERY DAY IN THE YEAR 25-150

RECIPES 151-382

SUPPLEMENT 383-392

HOW TO CARVE 393, 394

CELEBRATED MENUS, MANY OF WHICH WERE PREPARED BY MR. FILIPPINI 395-409

CURIOUS MENUS OF VARIOUS NATIONS 411-418

INDEX 419-432

SECOND SUPPLEMENT 433-505

THE TABLE.

THE PLEASURES OF THE TABLE.

The pleasures of the table are enjoyed by all who possess good health. Nothing is more fascinating than to be seated at a well-served, well-cooked breakfast or dinner; and yet, of the immense number that enjoy the good cheer and luxuries of the table, how few, very few, there are who stop to consider the vexatious trouble our host undergoes when arranging the daily bill of fare. “Variety is the spice of life,” but nowhere is it more important, aye, actually necessary, than in the getting up of a palatable meal. This pertains not only to the dining-room of a hotel of the least pretensions or to the so-called “grand” restaurant, but particularly to the family table. The writer has known a gentleman who presided over an immense restaurant, and daily provided the supplies therefor. He experienced no difficulty with any single part of his business, yet when he came to arrange the details of his own family’s meals, and attempted to practically fulfill them, he was puzzled and annoyed beyond description. And, after all, there is no place in the civilized world where the market for the supply of food is so well provided as in New York, both as to variety and excellence, and even as to luxuries. Educated as thousands of persons have been, in the art of dining, by the famous Delmonico and his able lieutenants, New York, perhaps, contains a larger number of so-called high-livers than any other city.

These “gourmands” (if you please), and their number is legion, have, with the aid of the excellent resources of the American market and the encouragement given to the culinary art of the period, brought the modern American table to virtual perfection. This is saying a great deal, inasmuch as the famed restaurants of London, Paris, and Vienna have ever claimed a reputation and an ascendancy over others that seemed to form a part of history itself.

But as times change, so we change with them. Westward the course of Empire sways, and the great glory of the past has departed from those centres where the culinary art at one time defied all rivals. The sceptre of supremacy has passed into the hands of the great metropolis of the New World. It has been the writer’s good fortune to gain experience on this subject from his observations in Europe as well as in this country. He can state, without fear of contradiction, that more first-class, well-fatted, and corn-fed cattle reach the markets of New York, than any other market of the United States. Whenever a first-class article of beef is required by one of the inland hotels, they send to New York for it.

Ask the ordinary traveler, and he will tell you that a first-class steak, an “A 1” chop, or prime roast beef is a rara avis in hotels outside of New York. London has excellent mutton and good beef; that is all. Paris gives plenty of variety, but it is all of an inferior quality with the exception of veal, which is good. The same may be said of northern Germany, where, in addition, the larger hotels in Hamburg and Bremen are able to supply good steaks, the cattle in that country being of fine quality.

Yet no American, accustomed to his prime beef at New York, can be pleased at any of these continental hotels, as he loses sight of his favorite roast and steak.

At the extensive cattle yards of Berlin, which are under control of an excellent administration, and perfectly arranged, it was impossible, for instance, on a well-supplied market day to find a single dozen corn-fed young steers that would make good enough beef for first-class custom in New York. The bulk of cattle offered for sale was made up of oxen that had been overworked--they had horns bigger than themselves--and the remainder were old cows and bulls.

Of the bovine family, the branch most celebrated for the good quality of beef is the Durhams or Shorthorns. It is only fifty years ago that the first were imported to this country from England, and so well have they prospered and multiplied that the finest and best specimens of the race are now found in these United States. They are now freely exported, at large prices, to the mother-country, where they are highly prized for breeding purposes. There are farms in Kentucky, Illinois, Indiana, Ohio, and even in Missouri and Kansas, that turn out annually from 300 to 1,000 head of fatted, corn-fed cattle, from two to four years old, and weighing from 1,500 to 2,500 pounds per head.

As to mutton, this country is already beginning to occupy a position second to none. We may probably not as yet surpass England in this respect, but we have learned a great deal on this subject during the past thirty years; hence the American breed of sheep has considerably improved. The quality and flavor of our mutton is improving to that extent that a long time cannot possibly elapse before the prejudice now existing in favor of the English article must give way to the honest acknowledgment that the American mutton, if not superior to, stands at least fully on a par with, the English rival.

Our farmers and agriculturists have learned a great deal on this question. They now know that, as to early lambs, for instance, the ewes should be strong, and kept in good condition, so that they can supply the lambs with plenty of milk. They are now kept in a warm barn where the cold winds do not touch them, and where the sun can shine on them. They commence feeding them by putting a little bran in the lamb’s mouth, so that it can taste it, and the lambs commence eating from a box separate from the sheep. They generally feed them with cracked corn or meal, and sometimes oats and corn ground together, with plenty of milk from the ewes. If kept in good order and well fed, they will be ready for market by the time they are six to eight weeks old. After the month of June, lambs come from New York State--mostly from Dutchess County. They are turned out to graze on the hills, where some cracked corn and meal are put in the fields, so they can eat it at their pleasure. Many of the late sheep and lambs come from Canada. Two of the largest sheep ever sold in New York were raised by Mr. Vail, of Dutchess County, and sold by A. Luyster to Mr. L. Delmonico for the sum of $100. The two weighed, alive, 632 lbs., and dressed, 420 lbs.

One of the leading questions that directly affects the American cuisine is the contest now progressing as to the transportation of animal food to the great Eastern markets. Heretofore live cattle were transported to, and slaughtered at, the places of consumption. This so-called home-slaughtering interest has within the past few years experienced great competition with the slaughterers of cattle in the far West, who have brought their meats to the Eastern market in refrigerator-cars. The great question now is: Which is the better way, and by which method are the public interests served the best, as well as the sanitary condition of this important article of food most improved?

There can be no doubt that, while this controversy lasts, the consumer has already been benefited, and the transportation of live cattle has already been greatly facilitated and improved. The quality of the meat does not depend upon the place where the animal is slaughtered, but it does depend upon the state of the animal’s health when it is slaughtered. Let the cattle-cars be improved so that cattle can be transported without being knocked about and bruised, and let them be properly fed and watered while in transit; after making the long journey from the far West, let them be well rested and cooled off before slaughtering.

The Western dressed-beef men will also have to be on their mettle in order to meet the exigencies of the times. Let them keep their wild prairie cattle and their scalawags out of the better markets, handle their beef carefully, keep it subjected to a uniform temperature of about 38° Fahrenheit, discard all artificial preservative means, and all opponents to their interests will be bereft of argument.

OUR MARKETS.

Our markets contain an abundant supply of poultry and game of an exceptionally fine quality. For superior and palatable chickens we are recommended to those raised about the creameries of New Jersey. The hand-fed geese and ducks of Rhode Island rival in flavor and delicacy the celebrated Caneton-de-Rouen, while the American turkeys are famous the world over. To give any adequate idea of the quantity of game which comes from the vast feeding-grounds of this country, or to enumerate substantially every form in which, during the different seasons, game appears in market, would require too much space.

No game is more highly prized or more eagerly sought after in Europe than our American canvas-back ducks, grouse and wild turkeys. It has become part of our history that during the late war twenty thousand turkeys were shipped by one firm in New York City to supply a Thanksgiving dinner to an army; while at present so plentiful is the supply that but a few days would be required to secure double that number.

Near Rhode Island, on one farm of about fifty acres, twenty thousand geese, and as many ducks, are fattened annually for market. In Vermont and other cold localities during December, when turkeys are full grown and fattest, hundreds of tons of them are dressed, frozen hard in boxes, and preserved in that condition for use in the spring and summer months; when freshly killed, turkeys are tough and unpalatable. Unless well experienced, the purchaser would do better to leave the selection of poultry and game to some reliable dealer, rather than depend upon “signs,” which are at times deceiving.

Spring chickens appear in market about May; those hatched in incubators come somewhat earlier. They are very small, weighing about a pound each, and improve in flavor and richness as they increase in size. Tender chickens may be had almost the whole year, but they are not plentiful during the spring months.

Capons are good from December until April.

Young turkeys are first killed in September; they are full grown and fattest in December, and remain good until spring, when they are superseded by frozen turkeys.

Geese and ducks are first brought to market in June, and, if they have been properly fed, are a great delicacy. They may be had through the summer, autumn, and winter months. Geese are called “green” until they are three or four months old.

Guinea-fowls are best in summer and autumn, when young and fat.

Squabs are in market the whole year.

The laws for killing and selling game vary somewhat in the different States, and sometimes in the different counties of the same State. Reference is made principally in regard to the New York City markets. So great are the facilities for forwarding quickly by rail and steamer, that supplies of game are easily obtained from long distances; and birds killed in southern Texas, or other remote places, may be served perfectly fresh on New York tables a few days later. The flight of birds is greatly controlled by the weather. An early or late season, or a wet or dry one, or even a cold wave, may hasten or retard them, and make game plentiful or scarce, fat or poor; but an abundant supply of all kinds of game in its best condition is generally to be had in the months it is in season, as follows:

Ruffed grouse, commonly called partridges, are in season from September 1 to February 1.

Pinnated grouse, commonly called prairie-chickens, from September 1 to February 1.

Quails, from November 1 to February 1.

Woodcock are in the market from August 1 to February 1, and are fattest in October.

English snipe appear in the spring, and again in the autumn, when they are in their best condition, and are to be had in smaller quantities during the winter.

Yellow-legged snipe, robin or red-breasted snipe, dowicher and black-breasted or winter snipe, also common snipe, are abundant in the spring, and again from July through October, when they are best.

Upland, grass, or gray plover are in market through the spring and summer months, and are fattest in August and September.

Doe-birds are to be had at about the same time. They are plover of a larger size, and are considered not inferior to any other.

Golden plover, or frost-birds, are plentiful in the spring, and are in fine condition in September and October.

Sora, or Virginia rail, are best in September and October.

Reed-birds, or rice-birds, become very fat in August and September. When found among the reeds of New Jersey they are called reed-birds, and rice-birds when from the wild rice-fields of the South.

Rabbits and hares are in season from November 1 to February 1.

Venison is in market from August 1 to January 1 only, and is good during that time.

Antelope may be generally had through the autumn and winter months.

Wild pigeons appear in the spring and autumn, but no longer in such immense numbers as formerly. It is only possible to obtain them for market when their “nestings” are near a railroad, which facilitates their quick shipment. The young birds (wild squabs), taken from the nest, make a most delicious broil.

Wild ducks, swan, geese, and brant are in season from September 1 to May 1. The choicest of these are: canvas-back, mallard, teal, red-head, widgeon, wood, brant, cygnet or young swan, goose when young and fat.

English pheasants, English hares, and Scotch grouse are to be found in the New York markets in excellent condition during the winter months.

The wild mongrel goose, which appears in our markets about Christmas-time, is, like the canvas-back duck, considered as one of the greatest luxuries, and exclusively American.

The far-famed canvas-back duck is also an exclusively North American species. Closely resembling in appearance and habits the red-head of America and the pochard of Europe, it is still quite distinct from and superior to both these species in the excellence of its flesh. It is found throughout North America, from the Arctic Ocean to Central America, on the interior waters and on both shores. Chesapeake Bay is the most noted ground for canvas-back ducks in the country, but they are especially abundant in Southern California. They breed on the ponds, rivers, and lakes, from Oregon to the more extreme northern portions of the continent. The canvas-back is without doubt the most sought after and widely known of all our ducks, and in localities where it can obtain the root of the Vallisneria spiralis (called by some tape-grass, and by others, incorrectly, wild celery), the food to which it owes the peculiarly delicate flavor for which it is so famous. As a highly prized delicacy, it stands without a rival. When, however, it is obliged to content itself with a diet chiefly of animal food, or is not properly handled in the kitchen, it becomes merely a very ordinary table bird. The Vallisneria is not found on the Pacific Coast, but in many parts of the interior, and especially in the Chesapeake Bay. The canvas-back being an excellent and strong diver, brings from the bottom the Vallisneria by the roots; these it bites off and swallows, while the red-head, black-head, and other ducks feed on the refuse grass, or occasionally a root snatched from the canvas-back. At times the water is covered with grass thus pulled up. By the middle of December the canvas-back becomes so fat as to have been known to burst open in the breast in falling on the water. In New Orleans it is called “canard cheval.” The canvas-back is covered somewhat like the red-head, but there is no reason for the confusion which exists in the minds of so many people regarding the two species. A careful comparison of the following descriptions of the two birds will indicate well-marked differences by which they may always be distinguished. The cook of a Buffalo gentleman, when asked if she knew the difference between a red-head and a canvas-back replied, “To be sure! one has the head of a fool!” (meaning the canvas-back).

CANVAS-BACK.

Feathers of the head short and smooth. Male with head and neck of deep chestnut color, the former sometimes quite blackish. Fore parts of body, wings and tail, black, under parts white; back and sides whitish, waved with black, but the white predominates, and the black lines are faint and much broken up. Female everywhere duller in color than the male.

Bill entirely greenish-black, longer than head, nearly as long as middle toe (without claw), narrow, high at base, and nostrils medium.

Iris red.

The weight of a pair of good fat canvas-back ducks with feathers on will average six pounds.

RED-HEAD.

Feathers of the head rather long, giving it a puffy appearance.

Male with head and neck chestnut red. Fore parts of body, wings and tail, black, under parts

white; back and sides whitish, waved with black, the dark waved lines unbroken. Female everywhere duller in color than the male.

Bill dull blue, with a black belt across the end, shorter than the head, shorter than the middle toe (without claw), broad, depressed; nostrils within its basal half. Always to be distinguished from other ducks by shape of the bill.

Iris yellow.

The weight of a pair of good fat red-head ducks with feathers on will average five pounds.

The red-head duck is found in greater or less numbers throughout North America, on the Atlantic and Pacific coasts, breeding in high northern latitudes, and frequenting in winter the southern portions of the continent as far as Mexico. The red-head is not common on the coasts of New England. During the winter months it abounds considerably along the south shore of Long Island, and is extremely abundant from this point south, especially at Chesapeake Bay and Currituck. Its flesh is excellent, and when it is enabled to feed on the well-known Vallisneria is almost fully equal in point of flavor to that of the canvas-back. The diet of the red-head is by preference vegetable, but in default of a sufficiency of food of this nature, they will, like other ducks, eat frogs, tadpoles, and various mollusks. In the West they feed largely on corn and wheat, which they glean from the fields, and on wild oats, the seed of the water-lily, and roots and leaves of other aquatic plants.

VARIETIES OF FISH TO BE FOUND IN THE MARKETS DURING THE DIFFERENT MONTHS.

JANUARY.

Live codfish [Gadus morrhua]. Haddock [Melamogramus agle finus]. Cusk [Brosmius brosme]; this belongs to the cod family, and although very little known, is an excellent table fish. Hake [Phycis chuss]; this is another of the codfish family, but inferior to any of the other varieties. Halibut [Hypoglossus vulgaris]. Small chicken halibut [Hypoglossus vulgaris]. Striped bass [Roccus lineatus]. Eels [Arguilla vulgaris]. Lobsters [Homarus Americanus]; very scarce, and in poor condition. Fresh salmon [Oncorhynchus chouicha]; these salmon are caught in the Columbia River, Oregon, all the year round, and are shipped in refrigerator-cars, and received daily in the New York markets. Frozen salmon [Salmo salar]; caught in the Restigouche River in July, and kept in freezers. Turbot [Platysomatichthys hippoglossoides], coming from Newfoundland, are occasionally in market during this month. Frost-fish, sometimes called tom-cods [Microgdus tomcod]. Frozen fresh mackerel [Scomber scombrus]. Frozen Spanish-mackerel [Scomber omarus]. Pompano [Trachynotus carolinus]; a few occasionally in market, coming from Pensacola, Florida. Red-fish, or channel bass [Sciœna ocellata], caught in Florida. Sheep’s-head [Diplodus pobatocephalus], from Florida. Grouper [Epinephelus morio], from Pensacola; a very good fish for boiling, somewhat like the red-snapper, but the meat is of a finer grain. Red-snapper [Lutjanus Blackfordii] has become a staple article in our markets during the winter. They weigh from two pounds upward, as much as twenty pounds each. It is good either boiled or baked, but most epicures prefer it baked. In selecting a fish, care should be taken not to buy one that weighs over eight pounds, as anything larger than that is apt to be tough and lacking in flavor. Shad [Clupea sopidisima], caught in the St. John’s River, in Florida, are to be had nearly every day during this month. Frozen bluefish [Pomatomus saltatrix], preserved by being kept in freezers since the previous fall. Herring [Clupea harengus], from Nova Scotia. Skate, or ray-fish [Plerroplatea maclura]. The demand for this fish increases every year. The American people begin to appreciate its many excellences. Probably the annual dinners of the Ichthyophagous Club, at which this fish is always served, have materially increased the popularity and demand for this fish. Rainbow trout [Salmo irridea]. These fish were first marketed during the winter of 1885 and 1886, and they are one of the notable examples of fish-culture, as the following brief history will show. Six years ago Professor Spencer F. Baird, then Commissioner of Fish and Fisheries for the United States, received a lot of eggs of the rainbow trout from California. He presented five hundred of them to the South Side Club, who have one of the most complete fish-cultural establishments in this State. These eggs were hatched and the fish raised in the preserves of the Club, where they increased to such an extent that the Club decided to send their surplus to market, and they have become very popular, and sell readily at one dollar and twenty-five cents per pound. The open season for these trout is from April to September. Salmon-trout, frozen [Salvelinus namaycush]. Whitefish, frozen [Coregonus clupeiformis]. Pickerel [Esox reticulatus], weighing from half a pound to ten pounds each, are very good during the winter months. Wall-eyed pike [Sticostedium vitreum]. Catfish [Ictalurus punctatus]. Smelts [Osmerus mordax] are received from different parts of the East and North during this month. The choicest come from Maine and Massachusetts. Those coming from Canada are always frozen, and are inferior, and sold at a very low price. Green turtle. Diamond-back terrapin. Prawns, from South Carolina. Scallops. Oysters. The following are the best in this month: Blue Points, Shrewsburys, East Rivers, and Mill Ponds. Hard crabs. Crab-meat, fresh picked. Whitebait. Finnan haddie. Smoked salmon. Smoked halibut. Best boneless dried codfish.

FEBRUARY.

Live codfish. Haddock. Halibut. Striped bass. Eels. Live lobsters. Fresh salmon. Frost-fish. Fresh Spanish-mackerel are found occasionally in market, coming from Pensacola, Florida. Pompano. Sheep’s-head. Red-fish, or channel bass. Grouper. Red-snapper. White perch [Roccus Americanus], from Long Island; one of the best pan-fish that is found in market. Smelts, green, from Maine, Massachusetts, and Rhode Island, and frozen smelts from Canada. During the latter part of the month very choice smelts are received from Long Island. These fish are large, and are considered the best of all varieties of smelts received. Shad. During the latter part of the month they begin to come from North Carolina. These fish are oftentimes large, weighing six pounds each, and in flavor are equal to those taken in the Connecticut River. Herring. Skate, or ray-fish. Salmon-trout. Whitefish. Yellow perch [Perca Americana]. Pickerel. Wall-eyed pike. Catfish. Green turtle. Terrapin. Prawns. Scallops. Oysters. Codfish tongues. Soft shell crabs during this month are in excellent condition, and are considered one of the most seasonable shell fish in market at this time. Hard crabs. Whitebait. Crab-meat, fresh picked. Finnan haddie. Smoked salmon. Boneless dried codfish. Smoked halibut.

MARCH.

Live codfish. Haddock. Halibut. Striped bass. Chicken Halibut. Eels. Live lobsters. Salmon, from the Columbia River. During the latter part of the month a few fish are received from Nova Scotia, weighing about eight pounds each, and are called Kennebec salmon by the tradesmen, although no salmon are caught either in the Penobscot or Kennebec rivers, Maine, until about the 1st of May. Large flounders [Pseudopleuronectes Americanus], suitable for making fillet of sole. Spanish-mackerel. Pompano. Sheep’s-head. Red-snapper. Grouper. Shad are abundant this month from North Carolina, and about the 25th or 30th of March they make their first appearance in the North or Hudson River. Herring. Skate, or ray-fish. Sturgeon [Acipencer sturio]. Salmon-trout. Whitefish. Yellow perch. Pickerel. Cisco [Coregonus artedi]. Catfish. Wall-eyed pike. Green turtle. Terrapin. With the month of March closes the terrapin season, as after the 1st of April it seems to be universally conceded that the weather is too warm, and terrapin are not relished, nor does the palate crave them. Soft shell clams are still excellent this month. Prawns. Scallops. Oysters. Those known as East Rivers, caught on the north shore of Long Island, are considered best in this month. Crab-meat, fresh picked. Smoked haddock. Smoked salmon. Smoked halibut. Smoked mackerel.

APRIL.

Live codfish. Haddock. Halibut. Striped bass. Chicken halibut. Eels. Live lobsters. Tomcods. Salmon, fresh from the Columbia River. Salmon, fresh from Nova Scotia. Flounders. White perch. Fresh mackerel. About the first part of April mackerel make their appearance on our coast, oftentimes in enormous numbers, and are sold in the markets at prices so low as to make them the cheapest food of the season. Spanish-mackerel and pompano are occasionally in the market from Pensacola, Florida. Kingfish [Menticirrus nebulosus]; a few come into market from North Carolina. Sheep’s-head, from North Carolina. Smelts; with the close of this month the fish goes out of season. Red-snapper are to be found in market up to the 15th of April. Sea bass [Serranus atrarius]; a few occasionally come into market from Charleston, S. C. Shad increase in abundance from the North and Hudson rivers. Skate, or ray-fish. Bluefish [Pomatomus saltatrix]; a few make their appearance, caught on the Florida coast. Brook-trout [Salvelinus fontinalis]. The open season for this fish commences April 1. Salmon-trout. Whitefish. Pickerel. Cisco. Wall-eyed pike. Catfish. Green turtle. Prawns. Crayfish [Astacus fluviatilus] are found during this month in the markets; they are caught in the Potomac River. Scallops; with the close of this month they are out of season. Oysters are generally better during the month of April than at any other time of the year, but, according to custom, with the close of this month the oyster season ends. Fresh frogs’ legs during the latter part of this month are taken, and begin to make their appearance in market at prices of about sixty to seventy-five cents per pound. Codfish tongues. Hard crabs. Crab-meat. Whitebait. Smoked haddock. Smoked salmon. Smoked halibut.

MAY.

Codfish during this month is apt to be poor, as no live fish are brought to the New York markets. It is mostly fish caught off Nantucket and repacked in Boston, and from there shipped to New York. Haddock; the same applies to this fish as to the cod. Halibut is in excellent condition this month, both large fish for steaks, and small chicken halibut for dinner fish. Striped bass. Eels. Lobsters. Blackfish [Teutogo onitis]. Salmon from Restigouche make their appearance about the 20th of May. Oregon salmon continue to come during this month, although not in as good order as in previous months. Large flounders for fillet of sole are excellent this month. Fresh mackerel. Spanish-mackerel and pompano from Pensacola, Florida. A few come to market from North Carolina during this month. Butter-fish [Stromateus triacanthus] make their appearance in the market this month. Weakfish [Cyonoscion regale] plenty and cheap. Kingfish from Long Island make their appearance during this month in the markets, and are an excellent fish, growing better each month till October, when they go out of season. Sheep’s-head; a few make their appearance from Long Island. Porgies [Stenotomus chrysops], from Long Island. Sea bass during this month are abundant from Narragansett Bay. Shad from Connecticut is probably at its best this month. There is no doubt that shad from this river possesses a flavor superior to all others. Shad from the North River begin to get soft and are not in good condition. Bluefish; there are a few weighing one and a half to two pounds each in market. Squid [Loligo pealæi] This is an article of food that Spaniards and Italians think a great deal of, but it is very little used by American people as yet. It has been introduced to the American public by the dinners of the Ichthyophagous Club, which is composed of a few gentlemen connected with the leading newspapers, and some eminent scientific men, whose object is to cultivate a taste and demand for those varieties of fish which are not generally supposed to be good edible food. Brook-trout under the existing law come into market on April 1. Probably the finest flavored trout found on this continent are the wild brook-trout taken in the streams of Long Island. Cultivated brook-trout that are raised in ponds and preserves depend very much upon the character of their food as to what the flavor will be. Trout that are fed entirely upon chopped liver are usually flat and insipid to the taste. But trout that are fed upon small minnows or other fish-food, such as clams, larvae of insects, and small fish of any kind, are always more delicate in flavor. Salmon-trout and whitefish; a few are found in market this month, but during warm weather it is very difficult to obtain them in New York City markets in prime condition. Carp [Cyprinus carpia]. These fish are now making their appearance in our markets in considerable quantities, having been introduced into this country through the instrumentality of Professor Spencer F. Baird, late United States Fish and Fisheries Commissioner, some eight years ago. They have been distributed in nearly every State of the Union, and in the Southern States have grown larger, and are found in better condition, than they are in Germany, where the parent fish came from. The market is principally supplied now with fish caught in the Potomac River, weighing from two to fifteen pounds each, and are selling at present for twenty-five cents a pound; but in the course of a few years there is no doubt that these fish will be sold for from ten to twelve cents a pound. Green turtle. Frogs’ legs. Crayfish during this month come from Wisconsin. They are of very fine flavor, and are the best that are found in this country. Prawns from South Carolina. Crab-meat, fresh picked. Soft crabs grow more abundant during this month, and are in excellent condition. A very choice smoked fish is in season this month, called the roe herring, and by some of the grocers under various names, such as bloaters, Burlington herring, etc.

JUNE.

Codfish may be had, but not in good condition. Haddock may be had, but not in good condition. Halibut. Striped Bass. Eels. Lobsters. Fresh salmon from the Kennebec and Penobscot rivers, Maine, and from the Restigouche and other rivers in Canada, are very abundant this month, and are to be had at the lowest price during the season, selling oftentimes as low as fifteen cents per pound by the whole fish. Large flounders for fillet of sole. Blackfish. Fresh mackerel. Pompano. Spanish-mackerel. Weakfish. Butter-fish. Kingfish. Sheep’s-head. Porgies. Sea bass. Sturgeon. Shad from the Connecticut River are still in good condition, but with the close of this month go out of season. Bluefish are larger, sometimes weighing four to six pounds each, and are improving in quality. Carp. Skate, or ray-fish. Black bass [Micropterus dolomiei] are in season from the 1st of June until the 1st of January. This is a very choice table fish; probably one of the best of the fresh water fishes. Crayfish. Frogs’ legs. Soft crabs. Crab-meat. Whitebait.

JULY.

Cod. Haddock. Halibut. Striped bass. Eels. Lobsters. Kennebec salmon. Pompano. Restigouche salmon. Large flounders for fillet of sole. Blackfish. Fresh mackerel. Spanish-mackerel. Butter-fish; this is a small, sweet pan-fish. Weakfish. Kingfish. Sheep’s-head. Porgies. Sea bass. Bluefish. Moonfish [Choetodipterus faber]. This fish is somewhat similar in appearance to the sheep’s-head, and is a very fine boiling or baking fish. Squid. Skate. Brook-trout. Black bass. Green turtle. Crayfish. Prawns. Frogs’ legs. Soft crabs. Whitebait.

AUGUST.

Cod. Haddock. Halibut. Striped bass. Eels. Lobsters. Restigouche salmon. Kennebec salmon. Large flounders for fillet of sole. Fresh mackerel. Spanish-mackerel. Bonito [Sarda mediterranea]. This fish is sometimes sold through the country as Spanish-mackerel, but it is a very inferior fish as compared with the Spanish-mackerel. Crevalle [Caranx hippos]. This fish is sometimes sold as pompano, but is a very inferior fish, as the pompano is one of the choicest fishes that we have in market. Butter-fish. Tilefish [Lopholatilus chamaeleonticeps]. This fish was first discovered in our waters by the United States Fish Commission in 1880. It is very brilliant in color, but the meat is very coarse-flaked, and somewhat resembling the haddock in appearance and flavor. Lafayette [Liostomus xanthurus], a small fish weighing about a quarter of a pound each, and a very desirable pan-fish. Sea-robins [Prionotus palmipes]. This fish is found very plentifully at this season of the year in the waters of Long Island, and was first introduced as a table fish by the Ichthyophagous Club some five years ago. It is a very fair pan-fish. Sea bass. Kingfish. Sheep’s-head. Porgies. Bluefish. Moonfish. Squid. Skate. Brook-trout. Black bass. Catfish. Green turtle. Crayfish. Prawns. Frogs’ legs. Soft crabs. White-bait.

SEPTEMBER.

Codfish. Haddock. Halibut. Striped bass. Lobsters. Eels. Salmon from Nova Scotia. During this month the salmon advance very much in price, and with the close of the month fresh salmon caught on the Atlantic coast go out of season. Large flounders for fillet of sole. Blackfish. Fresh mackerel. Spanish-mackerel. During this month the Spanish-mackerel are in their best condition, being fat and of delicate flavor. Cero [Scomberomorus caballa]. A large fish, weighing from six to twenty pounds each, resembling the Spanish-mackerel in appearance, but not so fine flavored. Crevalle [Caranx hippos]. Pompano. Butter-fish. Tilefish. Weakfish. Lafayette. Porgies. Squid. Smelts make their appearance for the first time in the season during this month. Red-snapper are to be found in market this month, the first of the season. Grouper; a fish somewhat resembling the red-snapper in form, but of a darker red color, and similar in flavor to the red-snapper, and by a great many people thought to be superior to the red-snapper. Sea bass. Skate. Bluefish are in better condition, and in their prime during this month. Salmon-trout. Pickerel. Whitefish. Catfish. Wall-eyed pike. Carp. Green turtle. Crayfish. Prawns. Frogs’ legs. Scallops begin to come into market at this time, but are not quite so good as they are a month later. Hard crabs. Whitebait. Soft crabs are in better condition and of better flavor during this month than at any other time of the year. Moonfish. Butter-fish. Bonito. Sea-robins.

OCTOBER.

Codfish; during the latter part of this month codfish are brought alive to the market. Haddock. Halibut. Striped bass. Eels. Lobsters. Blackfish. Columbia River salmon commence to come into market at this time. These salmon are what are known as the steel-head variety [Salmo gardneri]. They are not as fine flavored nor as much esteemed as those that are called chinooks, which come earlier in the season. Large flounders for fillet of sole. Fresh mackerel. Cero. Spanish-mackerel. Pompano. Weakfish. Kingfish. Sheep’s-head. Grouper. White Perch. Smelts. Red-snapper. Sea bass. Bluefish. Black bass. Salmon-trout. Whitefish. Yellow perch. Pickerel. Cisco. Wall-eyed pike. Green turtle. Carp. Terrapin are caught during every month in the year, but are not considered good for the table until the weather is cold, and with the month of October are first used on the table. Crayfish. Prawns. Frogs’ legs. Hard crabs. Soft crabs are to be found in market usually up to the 10th of October. White-bait. Scallops. Redfish, or spotted bass. This is a Southern fish, and is somewhat similar in flavor to the striped bass, but not quite so good.

NOVEMBER.

Live cod. Haddock. Halibut. Striped bass. Eels. Lobsters. Salmon. Cusk. Blackfish. Fresh mackerel. Redfish, or spotted bass. Grouper. White perch. Smelts. Red-snapper. Skate. Black bass. Salmon-trout. Whitefish. Yellow Perch. Pickerel. Cisco. Shad. For the past two or three years, during the month of November, shad have been taken off the coast of Massachusetts in the nets along with the mackerel. These shad are large, weighing five pounds each, and are very fat and of excellent flavor. Bluefish. This month usually closes the bluefish season, but during the months of December, January, and February they are found in market, but always are fish that have been preserved by freezing. Masquallonge [Esox nobilier]. This fish weighs from four to twenty pounds each, and is of the pickerel family, and considered the most superior in flavor to all the pickerels. Wall-eyed pike. Catfish. Green turtle. Terrapin. Crayfish. Prawns. Scallops. Frogs’ legs. Hard crabs. Whitebait.

DECEMBER.

Live cod. Haddock. Halibut. Striped bass. Eels. Lobsters. Columbia River salmon. Large flounders for fillet of sole. Turbot. These fish are caught in extreme Northern waters. They are somewhat similar in flavor to the chicken halibut, but are black upon both sides. They are of a very peculiar flavor. Tomcods, or frost-fish. A small fish weighing about one-fourth of a pound each; very sweet, and a desirable pan-fish. Cusk. Blackfish. Grouper. Smelts. Mullet [Mugil albula]. A Southern fish, sweet and oily, and a good pan-fish. Red-snapper. Skate. Shad are received during this month from St. John’s River, Florida. Black bass. Salmon-trout. Whitefish. Yellow perch. Pickerel. Masquallonge. Cisco. Wall-eyed pike. Green turtle. Terrapin. Crayfish. Frogs’ legs. Prawns. Scallops. Hard crabs. Soft crabs. This is a different variety of crab than is found in the summer; it is very much smaller, and of a brown color; not equal in flavor to the soft crab found during the summer.

VEGETABLES.

Vegetables are grown to such an extent in the South, and also in hot-houses in the North, that we may enjoy, even in the coldest winter weather, nearly every variety.

The growing of vegetables in the South for Northern markets received its impetus through an incident which happened in a then well-known resort in New York. A party of gentlemen, among them a steward on one of the Southern steamers, were seated one day in January conversing, when the steward, who was in the habit of bringing mint with him for this particular resort, ordered a mint-julep; this order, at that time of the year, created a little surprise, especially to one of the party, who was a dealer in vegetables. However, the matter was explained, and the dealer arranged with the steward to bring him some mint, together with whatever vegetables he could get, on each of his Northern trips. The demand for them increased so fast that a great many growers commenced to raise vegetables, so that the business has grown to vast proportions.

The following information may be useful to those who wish to know at what season of the year certain vegetables may be had, and also where they may be had in their prime.

Asparagus. The consumption of asparagus has grown so much during the past few years, partly, perhaps, through the recommendation of physicians, that it might be well here to give an idea as to where and when it is grown. It first makes its appearance in market from the middle of February until the middle of March, according to the condition of the weather.

Occasionally it may be had during the winter from hot-houses, but of inferior quality. The first of out-door growth comes from Charleston, S. C., where there are a number of very large beds, and where it is grown very successfully, both as to quality and quantity. It is shipped from there to Baltimore, Washington, Philadelphia, and New York, arriving at the latter place by express in a little less than forty-eight hours after cutting. Although North Carolina is growing more every year, the next location where it is raised in quantities for market is Norfolk, Va., the quality being of the best. We now reach our own vicinity--Oyster Bay and New Jersey. The former place has long had the reputation of raising the finest asparagus, but as a great many of their beds are getting old, and not receiving the proper attention, they are fast losing their prestige to Jersey, where they are growing more and more every year, and of the very finest quality. Asparagus may be had at its best from the 1st of May, until the 1st of June; after this time it commences to run out until July first, when cutting is stopped. The demand has been so great for the past few years that, although more and more is raised every year, the price advances instead of getting less, and for the large “Colossal” or “Delmonico” asparagus immense prices are paid.

French artichokes may be had all the year round; the quality and size depend on the condition of the weather during their growth. Most of the supply is from France, but occasionally from California and the South.

Jerusalem artichokes appear from the 1st of October until June; they are always good.

String beans can be had from the middle of February until December; they are in their prime during the spring and fall months. Occasionally we receive them in December and January from Havana, but they are not first-class.

Lima beans, which are seldom shipped from the South, can be had from August until frost sets in; they are always good.

Beets all the year round; best in spring and summer.

Cabbage all the year round; always good. The first new cabbage comes from Florida in March. During the winter large quantities of cabbages are imported from Denmark.

Carrots all the year; the small young ones appearing in the spring.

Chives can be had all the year round.

Cucumbers all the year round. In the winter we get them from the hot-houses around Boston; they are of the very finest quality, although rather expensive.

Cauliflower all the year round; we have them in January, February, and March from England and France, and in April and May from the hot-houses on Long Island. They are of fine quality at all seasons except during summer.

Celery may be had in every month but May and June, but is best during the cold weather. It is being extensively raised in Kalamazoo, Mich., for the past three or four years; and as they raise it much earlier than we, and of good quality, it will not be long before we have it all the year round.

Chervil may be had all the year round, but is usually poor during warm weather.

Chicory we have from August until March; best during fall and winter months; occasionally during February and March; a fine quality comes from France.

Corn or winter salad (called by the French doucette, and by the Germans fetticux) from September until warm weather sets in. It is purely, as its name indicates, a winter salad, as it never grows in the summer.

Cress all the year round; best in the spring.

Dandelion from January 1 to June.

Escarole salad from August until March.

Egg-plant all the year round; scarce during winter.

Garlic all the year round; in large quantities for the past two or three years during May, June, and July, from New Orleans.

Herbs, such as thyme, sage, sweet basil, borage, dill, lavender, sweet-fennel, sweet-marjoram, rosemary, summer-savory, tansy, etc., may be had green in the summer and fall, and dry during the balance of the year.

Kohl-rabi from May until November.

Knot celery from September until May.

Leeks all the year round.

Lettuce can be had all the year round. In the winter it comes from the hot-houses of Boston, Providence, Long Island, and Jersey, but principally from Providence, as that city for the past few years has made a business of growing lettuce for the New York market. It is best in the fall and spring. It is almost impossible to grow good lettuce in the summer, for, should it head at all, the warm weather would rot it.

Mint can be had nearly all the year round; scarce during December and January.

Mushrooms can be had all the year round; they are raised principally in cellars and hot-houses on Long Island, and the demand for them increases yearly. The people are gradually getting over the fear they once had of the poisonous toad-stools, of which, by the way, there is no danger now, as the mushrooms are carefully picked and sent to market by men who understand the business. They are scarce during the very warm weather.

Oyster-plant can be had from September until June.

Okra appears all the year round; in the winter and spring it comes from Havana.

Parsley all the year round.

Onions may be had all the year round.

Green peppers all the year round. In winter we get them from Havana.

Potatoes all the year round. There need be but little fear of a potato-famine. During the past few years, when our own crop has been light, large quantities were imported from England, Ireland, Scotland, and Germany. The first new potatoes come from Bermuda about April 1.

Sweet potatoes from August until June.

Peas from March until November.

Parsnips from September until June.

Pumpkins from September until February.

Romaine salad can be had in the spring and fall.

Radishes all the year round; they are very scarce in hot weather.

Rhubarb from February until July.

Brussels-sprouts from October until April. We import the very finest from France during March and April, but our growers are improving in raising them from year to year, and we hope before long to rival the French.

Kale-sprouts from November until June.

Shallots all the year round. They are green in spring and summer and can be had dry during winter.

Spinach all the year round; it is covered up in the early winter to keep it from freezing, but occasionally during extreme cold weather the cold reaches it, when it is impossible to cut it, which makes it scarce and high in the markets.

Sorrel can be had all the year round; it is raised mostly by French gardeners.

White and yellow summer-squash from April until October.

Marrow-squash all the year round, except May and part of June; they are used quite generally to make pies instead of pumpkins.

Tomatoes can be had all the year round, except December and part of January. The first new ones come from Key West; they are of excellent quality.

White and ruta-baga turnips can be had all the year round.

Estragon appears from March until December.

WATER-MELONS AND MUSK-MELONS.

Water-melons first make their appearance in market about the first of July, and can be had until the middle of October. Unlike the musk-melon, they are of a rather hardy nature, and after the melon has grown on the vine, the changes in temperature, or rain, have little effect on them. The first in market come from Florida, and as the season advances we get them from further North, until New Jersey is reached. More melons are raised in Georgia than in any other State, and of far better quality. The best variety to be relied on, as to quality, is known as the “Gem.”

Musk-melons, although raised in nearly all parts of the country where the climate will admit, are seldom shipped to New York from any distance further than North Carolina, as a musk-melon, in order to be of good flavor, must be ripened, or nearly so, on the vine. When ripe they are so easily cracked or mashed that they would not stand transportation. For the past two or three years, a few, of a rather hard-rind variety, but of excellent flavor, have been shipped from New Orleans, but with only partial success, as the cost of transportation and the loss are so great that it hardly pays. We often hear the remark, “I have not eaten a good melon this season.” This can be easily explained.

A melon is of a very sensitive nature, and the delicious flavor is destroyed by rain or cold weather. A melon-patch from which we get finely flavored melons to-day, may be ruined (as to flavor) for a few days, by a heavy rain-storm; for the melon absorbs water like a sponge. When we have hot nights and no rain, we have perfect melons. Invariably, it is during this kind of weather that they are most appreciated. Melons first appear about the middle of July, and last until cold weather.

HOW TO SET A TABLE.

To set a table seems, perhaps, very easy, but to set it properly and tastily is not such an easy matter. The advice herewith given may prove advantageous to many.

Place the table in the centre of the dining-room, under the chandelier, and see to it that it is perfectly steady; that is to say, that there is no danger of its being shaken while the dinner is in progress. Should it not rest firmly, perhaps an old relic, in the shape of a Bland Dollar, could be made serviceable by placing it under one of the feet. See to it that there is plenty of space between each cover; it is annoying to come in contact with every move of your neighbor.

A table for six persons should be six feet long. Take a woolen cloth and put it over the table, and then place a linen cloth on top of it; this will deaden the noise of plates and glasses.

Flowers should never be absent from the table when you have guests; they can be procured at all seasons. A large basket or bouquet should be placed in the centre of the table; a large bouquet on the right side for each lady, and a small boutonniére for each gentleman, also on the right side of the cover.

On each side of the centre-piece place a fruit-stand, nicely arranged with the choicest fruits of the season. Next to this place a compotier with assorted cakes. Place celery, olives, or radishes symmetrically in the space that is left between the centre and the covers. Fish-knives, soup-spoons, and oyster-forks must be placed on the right side of the plate, and the fork on the left side. If desired, place fancy pieces on the table, (pièces montées); but as the foregoing items pertain only to a dinner for six persons it would crowd out much available space. The diagram on the preceding page will illustrate the arrangement of the glasses on the table.

Napkins can be arranged in various styles and figures; into flowers or any other desired form. The latest and most fashionable way is to arrange them folded plainly, so as to show the monogram of the family. A small salt-cellar should be placed at each cover, to avoid asking the servant for it.

Menus, either printed or written, should be placed at each cover. It is not a breach of etiquette to refuse a course you do not desire; by knowing what is coming, you can with propriety refuse a course, and take the next one.

About ten minutes before commencing dinner, fill the decanters with Sauterne and with sherry, and place the same on the table, as in diagram, marked C and D.

HOW TO SERVE MEALS.

Nearly every family of means is in the habit of giving a few dinners to its friends during the year. As a matter of course, the members of the family are, in return, invited to “dine out.”

If you invite your friends to a dinner, you should not wish them to go away dissatisfied. After a varied experience of many years, both in this country and in Europe, the author feels that no apologies are necessary if he endeavors to enlighten our epicures and dinner-givers as to how to arrange and serve a fine dinner, from commencement to close, after the manner of the French.

It should not be forgotten that much depends upon the appearance of the table, and the manner of serving the courses. In fact, more success can be attained by studied attention to the room, the table, and the serving of the courses, than in the preparation of costly viands.

On entering a dining-room, the first object which strikes the eye is the table. If the table is void of flowers, and other side decorations, including olives, radishes, and celery, tastefully arranged napkins and wine-glasses, an impression is given of a boarding-house table. On the contrary, when you see a beautifully decorated and artistically arranged table, the heart is immediately gladdened.

A proper regard should be given to the comfort of the guests as regards temperature. Have the room neither too cold nor too warm; the temperature should never exceed sixty degrees. The dining-room should be well aired before dinner commences. Great care should be taken that the dinner be served very hot. Noises with plates and glasses should be avoided.

There is as much system in serving a fine dinner as there is in running a railroad, or in any other business. French dinners are generally served in three main courses, viz., Relevés, Entrées, and Rotis; all the rest are considered side courses. It depends entirely on the taste of the host as to how many main courses he desires served. The author would suggest two relevés, three entrées, and one or two rotis; this could be made an elaborate dinner.

Naturally, what you shall serve will depend entirely on what there is in market at the season. For instance, you cannot serve brook-trout in January, or canvas-back duck during the months of June, July, August, or September. However, the very best in the market should invariably be selected.

Care should be taken to have the wines at the right temperature. Sherry, Sauterne, Chablis, and Rhine wines should always be served cold. Champagne should be served very cold, almost at the freezing-point. Bordeaux and Burgundy should be kept twelve hours before dinner in a room at a temperature of seventy degrees. Servants should be instructed not to fill the glasses more than three-fourths full; for guests are in danger of soiling their dresses, and, again, it is not considered good form.

The following is a fair menu for a New Year’s dinner, with the necessary instructions how to serve it:

Blue Point Oysters, 298. Haut Sauterne.

SOUPS.

Cream of Asparagus, 70. Consommé Royale, 107. Amontillado.

HORS D’ŒUVRE.

Radishes, 292. Olives. Timbales à l’Ecossaise, 261.

RELEVES.

Bass à la Régence, 305. Potatoes à la Windsor, 1008. Rauenthaler-Berg. Fillet of Beef, larded à la Parisienne, 514. Saddle of Mutton, currant jelly, 666. Pommery Sec.

ENTREES.

Sweetbreads, larded à la Colbert, 617. Terrapin à la Maryland, 397. Chateau Latour.

SORBET.

Kirsch Punch, 1305.

ROTIS.

Canvas-back Ducks, 874. Celery, Mayonnaise Salad, 1042. Chambertin.

ENTREMETS.

Artichoke Bottoms, 897. French Peas, 977. String Beans, 948.

SWEET ENTREMETS.

Plum Pudding à l’Anglaise, 1163.

ICES.

Vanilla, 1271. Pistache, 1275. Fruit. Cakes. Coffee, 1349. Cordials.

To begin with the oysters or clams: place some finely chopped ice on each soup-plate, with a small fancy napkin on top. Arrange the oysters or clams nicely on top of each plate, with a piece of lemon, and serve. With this course serve also Haut Sauterne. It is understood that the oysters or clams are to be served after all the guests are seated. It should be made a rule never to remove any plates while some of the guests are still eating. When all have finished, remove the oyster-plates and leave dinner-plates in their stead; then serve the soup. The servant is expected to present a plate of each kind to each guest, and ask which is preferred. Serve sherry with the soup. Always serve the plates on the right side, and remove on the left. Serve timbales. First put a spoonful of sauce on each plate, and then the timbale; at the same time you are serving the timbale, remove the cold plates and serve the fish. Put the fish on the plates, then the sauce, with a few potatoes on the same plate. Serve Rauenthaler-Berg. Remove the plates and serve fillet of beef, which should be cut in small, even slices. Put the sauce on the plate, and then the fillet. Place the artichokes on the same plate. Serve Pommery Sec with this and with the other course. Remove the plates and serve saddle of mutton. Cut the loin of the saddle lengthwise, and then crosswise, and serve with a little gravy and a spoonful of string-beans on the same plate. When this course is finished, serve the sweetbreads. Put the sauce first on the plate, as with the fillet, with a spoonful of peas. With this serve Chateau Latour. The next course, terrapin, should be served in a very hot tureen. Before serving, add a little fine sherry; mix well, and give each guest a small portion. Serve more Chateau Latour with this course.

After this comes sorbet. This can be served in glasses or in shells; for instance, take six lemons or six small oranges, cut off the tops, take the soft parts out of them, and in them place the sorbet. Arrange them on cold dessert-plates, decorated with small fancy napkins or fancy paper. While the guests are enjoying the sorbet, remove sherry, Sauterne, and Hock glasses, no matter if empty or full. (Replace knives and forks before serving the sorbet.)

Now come canvas-back ducks. Before serving, place them for a moment before the host, so that all the guests can see them. Cut off only the breasts, and serve with a little of the gravy and a small piece of fried hominy, on very hot plates; then pass around the currant jelly. You can serve a whole breast or a half one; however, during a hearty dinner, a half one is preferable; this is entirely at the disposition of the host. Serve celery salad with mayonnaise dressing on separate dessert-plates, with forks, and then serve Chambertin.

When this course is finished, remove all side dishes, casters, and salt and pepper cruets, and leave nothing on the table but flowers, fruits, and cakes. Clean the table neatly with a brush or napkin, and then place dessert spoons and forks at each cover. Serve plum pudding the same as omelette au rum. Pour the rum over the pudding, spread powdered sugar on top, and, with a spoon, keep pouring the burning liquid over it until it ceases to burn. Then cut in slices and serve, putting some of the liquid on each plate.

Vanilla and pistache ice-cream should be served on cold dessert-plates with fancy paper underneath, and with dessert spoons and forks. Serve the cakes with the ice-cream.

When this course is finished, serve to each guest a finger-bowl, with a thin slice of lemon in the water. Small cups for coffee should be passed at the same time. Fruits, nuts, and raisins come next. It is customary with some old American families to introduce at this course a bottle of very old Madeira wine; but this is certainly not necessary.

Now comes the last, the coffee, which must be served fresh and very hot, for the preparation of which the author refers you to page 381. At the same time serve cordials, and the dinner will be completed.

MENUS FOR EVERY DAY IN THE YEAR.

EXPLANATORY NOTE.

While these menus are simple and complete, it is not supposed that they can always be carried out in detail. They will, however, furnish suggestions to house-keepers who are daily perplexed with the question, “What shall we have for breakfast, luncheon, and dinner?” The number placed after each dish refers to the recipe showing how the dish is prepared. The menus are arranged so as to be used for any year. New Year’s, 1890, will begin on a Wednesday instead of a Tuesday, as here printed; in that case, use the New Year’s menu and then turn to the first Thursday in January and proceed in regular order. Should you come out uneven at the end of the month, through skipping some days at the first, turn back again to the beginning. For instance should Thursday be the 29th of January, instead of the last, as printed, turn back to the first Friday in January, and proceed until the month is completed. Special menus have been prepared for New Year’s Day, Washington’s Birthday, Fourth of July, Thanksgiving Day, and Christmas.

NEW YEAR’S DAY.

Tuesday, January --.

~Breakfast.~

Eggs à l’Aurore, 444. Boiled Haddock, Cream sauce, 352, 181. Lamb Chops, maison d’or, 683. Potato Croquettes, 997. Stewed Prunes à la Général Dufour, 1330. Wheat Cakes, 1184.

~Luncheon.~

Stuffed Deviled Crabs, 370. Chicken Sauté à la Marengo, 771. Sweet Potatoes Soufflées, 1010. Macaroni au Gratin, 955. Maraschino Pudding, 1134.

~Dinner.~

Blue Point Oysters, 298. Haut Sauterne.

SOUPS.

Cream of Asparagus, 70. Consommé Royale, 107. Amontillado.

HORS D’ŒUVRE.

Radishes, 292. Olives. Timbales à l’Ecossaise, 261.

RELEVÉS.

Bass à la Régence, 305. Potatoes à la Windsor, 1008. Rauenthaler-Berg. Fillet of Beef, larded à la Parisienne, 514. Saddle of Mutton, currant jelly, 666. Pommery Sec.

ENTRÉES.

Sweetbreads, larded à la Colbert, 617. Terrapin à la Maryland, 397. Chateau Latour.

SORBET.

Kirsch Punch, 1305.

ROTIS.

Canvas-back Ducks, 874. Celery, Mayonnaise Salad, 1042. Chambertin.

ENTREMETS.

Artichoke Bottoms, 897. French Peas, 977. String Beans, 948.

SWEET ENTREMETS.

Plum Pudding à l’Anglaise, 1163.

ICES.

Vanilla, 1271. Pistache, 1275. Fruit. Cakes. Coffee, 1349. Cordials.

Wednesday, January --.

~Breakfast.~

Eggs, with brown butter, 414. Fried Scallops, Tomato sauce, 301, 205. Minced Lamb à l’Anglaise, 688. Hashed Potatoes, 1002. Rice and Milk, 1177.

~Luncheon.~

Lobster à la Bordelaise, 360. Mutton Chops, Maintenon, 685. Potatoes Château, 1009. Herring Salad, 1074. Galette, 1221.

~Dinner.~

Oysters, 298. Mock Turtle, 17. Celery, 290. Sardines, 283. Fillets of Sole, Joinville, 322. Salmi of Duck à la Bourgeoise, 829. String Beans, with cream, 946. Venison Steak, Londonderry sauce, 880. Stuffed Tomatoes, 1023. Roast Veal, 585. Escarole Salad, 1055. Nelson Pudding, 1155. Coffee, 1349.

Thursday, January --.

~Breakfast.~

Omelet Raspail, 467. Fish Balls, 347. Beefsteak, with Anchovy butter, 524, 146. Potatoes à la Rice, 1007. Blanc Mange à la Josephine Delmonico, 1270.

~Luncheon.~

Oyster Patties, 387. Broiled Kidneys, with Bacon, 713. Saratoga Potatoes, 1011. Blanquette of Veal, with Mouilles, 552. Strawberry Tarts, 1117.

~Dinner.~

Oysters, 298. Purée Crécy, 47. Olives. Radishes, 292. Salmon à la Régence, 305. Sweetbreads, with Spinach, 607. Spaghetti à l’Italienne, 960. Mignon Filets aux Pommes Parisiennes, 515. Roast Chicken, 755. Celery Salad, 1041. Almond Cake, 1224. Coffee, 1349.

Friday, January --.

~Breakfast.~

Eggs à la Bourguignonne, 411. Whitebait, 301. Pig’s Feet à la Boston, 730. Succotash, 1022. Brioche à la Condé, 1203.

~Luncheon.~

Boiled Skate, cream sauce, 325, 181. Stewed Calf’s Liver à l’Alsacienne, 582. Oyster-Plant Poulette, 1019. Lobster Salad à la Plummer, 1062. Vermicelli Pudding, 1142.

~Dinner.~

Oysters, 298. Cream of Asparagus, 70. Celery, 290. Thon, 282. Smelts à la Toulouse, 354. Braised Beef à la Flamande, 482. Artichokes à la Florentine, 903. Chicken Sauté à la Marengo, 771. French Peas. Roast Quail, with Watercress, 834. Lettuce Salad, 1057. Pie à la Martha Washington, 1105. Coffee, 1349.

Saturday, January --.

~Breakfast.~

Ham Omelet, 462. Boiled Halibut, butter sauce, 309, 157. Chicken Livers, with Bacon, 769. Sweet Potatoes Soufflées, 1010. Corn Fritters, 965.

~Luncheon.~

Stuffed Oysters à la Mali, 386. Chicken Pot-pie, 757. Anchovy Salad, 1037. Diplomatic Pudding, 1129.

~Dinner.~

Clams, 300. Pot-au-feu, 54. Olives. Radishes, 292. Matelote of Eels, 332. Partridge, braised with Cabbage, 845. Stewed Tomatoes, 1027. Calf’s Head à la Poulette, 639. Potatoes à la Bignon, 1001. Roast Mutton, 585. Chicory Salad, 1045. Baked Apple Dumplings, 1122. Champagne Jelly, 1322. Coffee, 1349.

Sunday, January --.

~Breakfast.~

Eggs à la Livingstone, 410. Picked-up Codfish, 346. Escalops of Veal, Provençale, 573. Potatoes Julienne, 1013. Iced Timbale of Rice, 1175.

~Luncheon.~

Lobster à la Newburg, 359. Chicken Croquettes à la Périgourdin, 761. Hashed Potatoes au Gratin, 1004. Macaroni, with cream, 954. Chocolate Eclairs, 1243.

~Dinner.~

Oysters, 298. Chicken à la Piémontaise, 63. Radishes, 292. Celery, 290. Blackfish au Gratin, 319. Minced Beef à la Catalan, 502. Cauliflower, butter sauce, 925. Boiled Leg of Mutton, caper sauce, 651. Brussels Sprouts, 922. Romaine Punch, 1304. Roast Grouse, 852. Watercress Salad, 1072. English Pudding, 1137. Stilton Cheese. Coffee, 1349.

Monday, January --.

~Breakfast.~

Omelet, with fine Herbs, 451. Lobster Cutlets, Victoria, 366. Sausages au Gastronome, 740. Carrots and Cream, 927. Rice à l’Airolo, 1171.

~Luncheon.~

Broiled Sardines on Toast, 403. Hamburg Steak, Russian sauce, 526. Potatoes à la Hanna, 1012. Chicken Salad, 1044. Apple Tarts, 1120.

~Dinner.~

Clams, 300. Brunoise, 2. Lyon Sausage, 286. Olives. Smelts au Gratin, 356. Stewed Lamb, with Peas, 706. Potatoes Soufflées, 1010. Croquettes of Sweetbreads, Périgueux, 619. String Beans, 946. Squash a l’Américaine, 820. Barbe de Capucine Salad, 1038. Plum Pudding, 1110. Coffee, 1349.

Tuesday, January --.

~Breakfast.~

Fried Eggs, 412. Soles à la Horly, 321. Mutton Chops, Soyer, 647. Stewed Potatoes, 995. Peach Marmalade, 1331.

~Luncheon.~

Lobster en Chevreuse, 362. Mignon Filets aux Pommes Parisienne, 515. Celery à la Bonne Femme, 928. Apple Pie, 1083.

~Dinner.~

Oysters, 298. Chicken, with Leeks, 68. Radishes, 292. Thon, 282. Broiled Sea Bass, maître d’hôtel, 326. Cucumber Salad, 289. Hot Patties à l’Anglaise, 266. Braised Noix of Veal, Morlaisienne, 635. Stuffed Egg-Plant, 909. Roast Chicken, 755. Lettuce, and Egg Salad, 1058. Charlottes Glacées, 1299. Coffee, 1349.

Wednesday, January --.

~Breakfast.~

Eggs à la Tripe, 419. Porterhouse Steak, with Watercress, 524. Cold Boiled Ham, 722. Hashed Potatoes au Gratin, 1004. Brioche Fluttes, 1204.

~Luncheon.~

Stuffed Clams, deviled, 376. Epigrammes of Lamb, with chicory, 690. Macaroni au Gratin, 955. French Pudding, 1139.

~Dinner.~

Oysters, 298. Consommé Royal, 107. Celery, 290. Olives. Fillets of Bass à la Chambord, 343. Croquettes of Chicken à la Reine, 758. Braised Beef à la Mode, 479. Spinach, maître d’hôtel, 942. Roast Venison, currant jelly sauce, 878. Escarole Salad, 1055. Savarin à l’Anglaise, 1199. Sherry Wine Jelly, 1318. Coffee, 1349.

Thursday, January --.

~Breakfast.~

Scrambled Eggs, with Asparagus tops, 406. Broiled Sardines on Toast, 403. Black Sausages, with mashed Potatoes, 719. Stewed Prunes, 1330.

~Luncheon.~

Canapé Lorenzo, 391. Beefsteak Pie à l’Anglaise, 487. Macédoine Salad, 1063. Rhubarb Tarts, 1112.

~Dinner.~

Clams, 300. Terrapin, 61. Radishes, 292. Lyon Sausage, 286. Sheep’s-head au Gratin, 319. Saddle of Mutton à la Sevigné, 669. Broiled Fresh Mushrooms on Toast, 916. Chicken Sauté à la Parmentier, 773. French Peas. Roast Partridge sur Canapé, 843. Celery, Mayonnaise Salad, 1042. Baba au Rhum, 1217. Coffee, 1349.

Friday, January --.

~Breakfast.~

Oyster Omelet, 452. Pork Andouillettes, 742. Mutton Chops, maison d’or, 683. Sorrel, with Croûtons, 974. French Pancake, 1186.

~Luncheon.~

Mussels à la Marinière, 378. Duck à l’Américaine, 823. String Beans, 947. Apple Charlotte, 1167.

~Dinner.~

Oysters, 298. Bisque of Crabs, 9. Celery, 290. Olives. Broiled Pompano, maître d’hôtel, 329. Cucumber Salad, 289. Tenderloin Piqué à la Bernardi, 523. Stuffed Green Peppers, 975. Calf’s Head en tortue, 641. Roast Quail, 834. Watercress Salad, 1072. Vanilla Ice-Cream, 1271. Lady-Fingers, 1231. Coffee, 1349.

Saturday, January --.

~Breakfast.~

Eggs à la Finoise, 424. Codfish à la Bonne Femme, 345. Veal Cutlets en Papillotes, 566. Mashed Potatoes au Gratin, 998. Milan Cake, 1228.

~Luncheon.~

Crabs à la St. Jean, 371. Chicken à la Maryland, 785. Stewed Tomatoes, 1027. Anchovy Salad, 1037. Apricot Tarts, 1108.

~Dinner.~

Oysters à l’Alexandre Dumas, 299. Croûte-au-Pot, 11. Thon, 282. Radishes, 292. Fillet of Soles, à la Hollandaise, 317. Potatoes à la Parisienne, 986. Shoulder of Lamb Rouennaise, 698. Spinach, with gravy, 943. Sweetbreads à la Béarnaise, 610. Roast Squabs, 816. Chicory Salad, 1045. Omelet Célestine, 477. Lemon Water Ice, 1279. Coffee, 1349.

Sunday, January --.

~Breakfast.~

Sausage Omelet, 465. Fried Smelts, tartare sauce, 301, 207. Kidneys, stewed with Madeira, 662. Potatoes, maître d’hôtel, 985. Preserved Peaches, 1340.

~Luncheon.~

Stuffed Clams, 376. Curry of Lamb à l’Indienne, 677. Spaghetti au Gratin, 961. Chicken Salad, 1044. Apple Pie, meringué, 1103.

~Dinner.~

Oysters, 298. Consommé Deslignac, 108. Celery, 290. Olives. Bass aux Fines Herbs, 323. Suprême of Chicken à la Toulouse, 786. Brussels Sprouts, 922. Antelope Steak, purée of Chestnuts, 890, 882. Potatoes à la Bignon, 1001. Kirsch Punch, 1305. Roast Beef, 527. Escarole Salad, 1055. Diplomatic Pudding, 1129. Gorgonzolla Cheese. Coffee, 1349.

Monday, January --.

~Breakfast.~

Eggs à l’Aurore, 444. Mackerel aux Fines Herbes, 331. Minced Beef à la Provençale, 500. Sweet Potatoes Soufflées, 1010. Corn Fritters, 965.

~Luncheon.~

Broiled Florida Shad, maître d’hôtel, 326. Cucumber Salad, 289. Beef Tongue, with risotto, 537. Macaroni and Cream, 954. Cream Renversée, 1252.

~Dinner.~

Clams, 300. Chicken à la Portugaise, 66. Radishes, 292. Celery, 290. Lobster au Curry, 358. Pork Chops, sauce piquante, 745. Cauliflower, with butter, 925. Croquettes of Chicken à la Reine, 758. Stuffed Lettuce, 953. Roast Turkey, Cranberry sauce, 800, 1329. Barbe de Capucine Salad, 1038. Omelet Soufflée, 474. Kümmel Jelly, 1323. Coffee, 1349.

Tuesday, January --.

~Breakfast.~

Oatmeal and Cream. Sardine Omelet, 468. Beefsteak, Horseradish sauce, 524, 164. Mashed Potatoes, 998. German Pancake, with Apples, 1189.

~Luncheon.~

Broiled Pompano, 329. Roulade of Beef à l’Ecarlate, 539. Sorrel, with eggs, 974. Salad à l’Italienne, 1036. Peach Pie, 1092.

~Dinner.~

Oysters, 298. Cream of Celery, 71. Thon, 282. Radishes, 292. Deviled Crabs, 370. Shoulder of Lamb, jardinière, 696. Potatoes Duchesse, 1006. Artichoke Bottoms, Florentine, 903. Antelope Chops, Currant jelly, 891. Beans Panachés, 950. Doe-birds sur canapé, 838. Celery Salad, 1042. Cabinet Pudding à la Sadi-Carnot, 1164. Coffee, 1349.

Wednesday, January --.

~Breakfast.~

Asparagus Omelet, 458. Minced Beef à la Catalan, 502. Turnips, with gravy, 967. Rice à la Française, 1180.

~Luncheon.~

Lobster à l’Américaine, 357. Sweetbread Croquettes à la Périgueux, 619. Potatoes Julienne, 1013. Stewed Fresh Mushrooms, with cream, 915. Sago Pudding, 1140.

~Dinner.~

Clams, 300. Purée à la Parmentier, 44. Radishes, 292. Sardines, 283. Broiled Blackfish, Shrimp sauce, 325, 178. Civet of Hare à la Française, 893. Celery à la Bonne Femme, 928. Mutton Chops à la Robinson, 682. Stuffed Tomatoes, 1023. Roast Red-head Ducks, 876. Lettuce Salad, 1059. Charlotte Panachée, 1300. Coffee, 1349.

Thursday, January --.

~Breakfast.~

Eggs, with brown butter, 414. Mutton Hash à la Zingara, 652. Lima Beans, 952. Small Brioches, 1202.

~Luncheon.~

Oysters à la Poulette, 383. Corned Beef and Cabbage, 490. Macaroni Napolitaine, 957. Chicken Salad, 1044. Cherry Tarts, 1111.

~Dinner.~

Oysters, 298. Busecca, 7. Celery, 290. Olives. Salmon à la Génoise, 306. Boiled Turkey, Oyster sauce, 797. Spinach à l’Anglaise, 940. Lamb Steak, purée of Peas, 716. Potatoes à la Parisienne, 986. Woodcock sur Canapé, 871. Tomato Salad, 1070. Hot Savarin, 1198. Coffee, 1349.

Friday, January --.

~Breakfast.~

Eggs à la Bennett, 447. Fried Smelts, Colbert sauce, 301, 190. Country Sausages à l’Anglaise, 736. Beet-roots, with cream, 912. Stewed Quinces, 1338.

~Luncheon.~

Stuffed Lobster à la Diable, 367. Stewed Veal, Solferino, 628. Fried Egg-plant, 907. Tongue Salad, 1056. Caramel Pudding, 1166.

~Dinner.~

Oysters, 298. Bouille-à-Baisse, 1. Olives. Sardines, 283. Bass à la Vénitienne, 338. Beef Tongue à la Chipolata, 532, 232. Stuffed Green Peppers, 975. Pigeon Cutlets à la Victoria, 815. Potatoes à la Windsor, 1008. Saddle of Antelope, Cranberry sauce, 878, 1329. Celery Salad, 1041. Chocolate Ice-Cream, 1272. Vanilla Eclairs, 1245. Coffee, 1349.

Saturday, January --.

~Breakfast.~

Cheese Omelet, 469. Broiled Spanish-Mackerel, 329. Breaded Veal Cutlets, tomato sauce, 563. Broiled Bacon, 754. Rice au Lait d’Amandes, 1170.

~Luncheon.~

Oysters en Brochette au Petit Salé, 385. Broiled Beefsteak, with Watercress, 524. Brussels Sprouts, 922. Stewed Lamb à la Parisienne, 708. Apple Tarts, 1120.

~Dinner.~

Clams, 300. Sorrel, with Asparagus tops, 41. Lyon Sausage, 286. Celery, 290. Fried Eels, sauce tartare, 301, 207. Potatoes, Saratoga, 1011. Garnished Sour-krout, 924. Salmi of Duck, with olives, 827. Celery, with cream, 929. Roast Leg of Lamb, 648. Lettuce Salad, 1057. Pineapple Pudding, 1148. Coffee, 1349.

Sunday, January --.

~Breakfast.~

Eggs à la Meyerbeer, 437. Veal Kidneys, sauce madère, 662. Stuffed Pig’s Feet, 732. Potatoes à la Rice, 1007. Fried Hominy, 1035.

~Luncheon.~

Lobster Croquettes à la Victoria, 365. Broiled Grouse, bread sauce, 854, 162. Broiled Fresh Mushrooms on Toast, 916. Boiled Apple Dumplings, 1127.

~Dinner.~

Oysters, 298. Chicken à la Hollandaise, 64. Celery, 290. Radishes, 292. Red Snapper à la Créole, 339. Beef Braised à l’Orsini, 481. Stuffed Tomatoes, 1023. Lamb Croquettes, sauce Robert, 679, 192. String Beans, 945. Punch à la Cardinal, 1306. Canvas-Back Ducks, Currant jelly, 874, 1326. Chicory Salad, 1045. Iced Pound Cake, 1193. Pistache Ice-Cream, 1275. Imported Brie Cheese. Coffee, 1349.

Monday, January --.

~Breakfast.~

Mushroom Omelet, 460. Cold Bass, Ravigote butter, 352, 147. Hashed Beef à la Zingara, 652. Broiled Ham, 753. Milan Cake, 1228.

~Luncheon.~

Soft Clams à la Newburg, 390. Chicken Sauté, with Tarragon, 774. Potatoes à l’Italienne, 990. Herring Salad, 1074. Baked Apples, 1124.

~Dinner.~

Oysters, 298. Consommé Célestine, 118. Thon, 282. Celery, 290. Terrapin à la Maryland, 397. Compote of Squabs, 822. Fried Oyster-plant, 1021. Veal Fricandeau à la Morlaisienne, 579. Sorrel au Gras, 974. Roast Saddle of Mutton, 664. Tomato Salad, 1070. Pithivier’s Cake, 1225. Peach Marmalade, 1331. Coffee, 1349.

Tuesday, January --.

~Breakfast.~

Chicken Liver Omelet, 464. Broiled Sardines, sauce percillade, 403, 165 Hashed Mutton au Gratin, 653. Oyster-plant à la Poulette, 1019. Wheat Cakes, 1184.

~Luncheon.~

Sheep’s-head, sauce Hollandaise, 309, 160. Beefsteak Pie à l’Américaine, 488. Cauliflower au Gratin, 926. Lemon Pie, meringué, 1102.

~Dinner.~

Oysters, 298. Mulligatawney, 34. Tomatoes, 288. Olives. Crawfish à la Bordelaise, 360. Piloff of Chicken à la Turque, 782. Succotash, 1022. Sweetbreads Piqués à la Financière, 603. Spaghetti à l’Italienne, 960. Roast Quails, with Watercress, 834. Escarole Salad, 1055. Cocoanut Pudding, 1147. Camembert Cheese. Coffee, 1349.

Wednesday, January --.

~Breakfast.~

Eggs à la Valencienne, 421. Fried Frostfish, sauce Colbert, 301, 190. Mignon Filets à la Bernardi, 512. Hashed Potatoes au Gratin, 1004. Stewed Apples, 1332.

~Luncheon.~

Crabs à l’Anglaise, 373. Hashed Turkey en Bordure, 805. Broiled Tomatoes, 1025. Potato Salad, 1073. Farina Pudding, 1144.

~Dinner.~

Clams, 300. Beef à l’Ecossaise, 6. Anchovies, 284. Celery, 290. Smelts à la Toulouse, 354. Civet of Hare, poivrade sauce, 886. Stuffed Cabbage, 919. Breast of Lamb, jardinière, 702. Roast Chicken, 755. Watercress Salad, 1072. Orange Water-Ice, 1280. Allumettes, 1205. Roquefort Cheese. Coffee, 1349.

Thursday, January --.

~Breakfast.~

Scrambled Eggs, with Chicory, 409. Broiled Oysters, 382. Flat Sausages, with White Wine, 735. Carrots, with Cream, 927. Brioche à la Condé, 1203.

~Luncheon.~

Oysters à la Mali, 386. Irish Stewed Mutton, 660. Shrimp Salad, 1067. French Pancake, with jelly, 1187.

~Dinner.~

Clams, 300. Consommé au Vermicelli, 103. Celery, 290. Lyon Sausage, 286. Frogs’ Legs à la Geo. Merrill, 1372. Leg of Mutton à la Condé, 649. Stuffed Onions, 970. Suprême of Chicken à la Toulouse, 786. Fresh Mushrooms on Toast, 914. Red-head Duck à l’Américaine, 820. Lettuce and Egg Salad, 1058. Peach Ice-Cream, 1276. Almond Biscuits, 1235. Coffee, 1349.

Friday, January --.

~Breakfast.~

Tomato Omelet, 456. Black Bass, Oyster sauce, 309, 173. Chicken Livers en Brochette, 769. Potatoes à la Lyonnaise, 991. Waffles and Sugar, 1196.

~Luncheon.~

Croquettes of Salmon à la Victoria, 365, 208. Calf’s Head à la Vinaigrette, 640. Okra, stewed with cream, 1031. Russian Salad, 1065. Bread Pudding, 1132.

~Dinner.~

Oysters à l’Alexandre Dumas, 299. Mulligatawney à la Delmonico, 35. Olives. Thon, 282. Pompano, with fine Herbs, 331. Broiled Tenderloin, with Mushrooms, 496. Lima Beans, 952. Chicken Vol-au-Vent au Salpicon Royal, 810, 255. Artichokes à la Barigoul, 897. Roast Woodcock, 871. Chicory Salad, 1045. Iced Timbale of Rice, 1175. Swiss Cheese. Coffee, 1349.

Saturday, January --.

~Breakfast.~

Oatmeal and Cream. Eggs à la Provençale, 422. Cod’s Tongues, black butter, 349. Fried Calf’s Brains, sauce tartare, 559. Oyster Plant, with butter, 1018. Baked Apples, 1124.

~Luncheon.~

Crabs à la St. Laurent, 372. Broiled Chicken on Toast, 756. Brussels Sprouts, 922. Timbales à la Schultze, 263. Rum Omelet, 476

~Dinner.~

Oysters, 298. Cream of Chicken, 82. Anchovies, 284. Radishes, 292. Sheep’s-head, Lobster sauce, 158. Braised Beef à la Morlaisienne, 478. Potatoes en Surprise, 1005. Lamb Chops à la Signora, 681. French Peas. Roast Partridge, 843. Celery Salad, 1042. Charlotte au Café, 1262. Coffee, 1349.

Sunday, January --.

~Breakfast.~

Kidney Omelet, 463. Broiled Shad, maître d’hôtel, 326. Hamburg Steak, Madeira sauce, 526, 185. Potatoes Lyonnaise, 991. Cream Renversée, 1252.

~Luncheon.~

Truffled Boned Turkey, 813. Mignon Filets à la Bohémienne, 513. Potatoes au Gratin, 1004. Shrimp Salad, 1067. Chaussons, 1236.

~Dinner.~

Oysters, 298. Consommé Colbert, 120. Olives. Celery, 290. Smelts à la Béarnaise, 353. Grenadin of Veal à la Sevigné, 588. Celery, with Marrow, 930. Fried Chicken, Cream sauce, 181. String Beans, 948. Punch à la Lallah Rookh, 1308. Roast Doe-birds à l’Américaine, 840. Escarole Salad, 1055. Peach Pudding, 1150. Gorgonzolla Cheese. Coffee, 1349.

Monday. January --.

~Breakfast.~

Boiled Eggs. Broiled Calf’s Liver and Bacon, 584. Tripe à la mode de Caën, 547. Potatoes Lyonnaise, 991. Stewed Pears, 1333.

~Luncheon.~

Fried Oysters, 380. Veal, stewed with Peas, 631. Cauliflower Salad, 1040. Pineapple Pie, 1087.

~Dinner.~

Clams, 300. Julienne, 27. Celery, 290. Radishes, 292. Turbot, sauce aurore, 309, 182. Bouchées à la Reine, 270. Flageolets, 1365. Epigrammes of Lamb, with Asparagus tops, 690. Spaghetti à l’Italienne, 960. Roast Beef, 527. Tomato, Mayonnaise Salad, 1071. Champagne Jelly, 1322. Lady Fingers, 1231. Coffee, 1349.

Tuesday, January --.

~Breakfast.~

Scrambled Eggs, with truffles, 407. Boiled Haddock, Cream sauce, 352, 181. Brochettes of Lamb à la Dumas, 674. Potatoes Parisienne, 986. Crême en Mousse au Café, 1253.

~Luncheon.~

Bluefish à l’Italienne, 337. Escalops of Veal à la Duxelle, 569. Stuffed Cucumbers, 937. Croquettes of Macaroni, 279. Blackberry Tarts, 1119.

~Dinner.~

Oysters, 298. Clear Green Turtle, 18. Tomatoes, 288. Radishes, 292. Shad, with fine Herbs, 323. Broiled Sirloin Steak à la Bordelaise, 491. Potatoes Bignon, 1001. Timbale of Foie-gras, Lagardère, 809. Roast Partridge, 843. Lettuce, Mayonnaise Salad, 1057, 1042. Apples Meringuées, 1248. Cheddar Cheese. Coffee, 1349.

Wednesday, February --.

~Breakfast.~

Eggs à l’Impératrice, 440. Mutton Chops, Soyer, with Potatoes, 647. Broiled Ham, 753. Milan Cake, 1228.

~Luncheon.~

Fried Oysters, 380. Blanquette of Veal, with nouilles, 552. Fried Sweet Potatoes, 993. Mince Pie, 1082.

~Dinner.~

Clams, 300. Menestra, 36. Sardines, 283. Celery, 290. Lobster en Chevreuse, 362. Tenderloin Piqué à l’Egyptienne, 521. French Peas. Broiled Fresh Mushrooms on Toast, 916. Croquettes of Sweetbreads, with Peas, 620. Roast Goose, 808. Watercress Salad, 1072. Boiled Peach Dumplings, 1125. Coffee, 1349.

Thursday, February --.

~Breakfast.~

Omelet Régence, 470. Boiled Porgies, maître d’hôtel, 329. Minced Veal à la Biscaënne, 576. Turnips and Gravy, 967. Preserved Cherries, 1347.

~Luncheon.~

Oysters en Brochette au Petit Salé, 385. Chicken Pot Pie, 757. Tomatoes à la Marseillaise, 1029. Beef Salad, 1039. Stewed Pears, 1333.

~Dinner.~

Oysters, 298. Consommé, with Italian paste, 103. Olives. Tomatoes, 288. Broiled Spanish-Mackerel, 329. Cucumber Salad, 289. Beef Tongue à la Gendarme, 532. Fried Oyster Plant, 1021. Salmi of Woodcock à la Chasseur, 873. Roast Veal, 585. Lettuce Salad, 1057. Pistache Ice Cream, 1275. Bitter Almond Macaroons, 1209. Coffee, 1349.

Friday, February --.

~Breakfast.~

Eggs à la Chipolata, 442. Picked-up Codfish, 346. Lamb en Brochette, Colbert sauce, 674, 190. Stewed Potatoes, 995. Rice and Milk, 1177.

~Luncheon.~

Fillets of Sole à la Vénitienne, 338. Breaded Veal Cutlets, Tomato sauce, 563. String Beans, 946. Crab Salad, 1047. Plum Pudding, 1163.

~Dinner.~

Oysters, 298. Bisque of Lobster, 10. Sardines, 283. Olives. Salmon, en papillotes, 302. Tenderloin à la Hussarde, 519. Succotash, 1022. Coquilles of Chicken, with Mushrooms, 271. Roast English Snipe sur canapé, 868. Celery Salad, 1041. Baba, 1216. Pont l’Evêque Cheese. Coffee, 1349.

Saturday, February --.

~Breakfast.~

Omelet Bonne Femme, 466. Tripe Sauté à la Lyonnaise, 548. Beefsteak, with Watercress, 524. Hashed Potatoes, with Cream, 1003. Corn Fritters, 965.

~Luncheon.~

Canapé Lorenzo, 391. Lamb Chops à la Robinson, 682. French Peas. Anchovy Salad, 1037. Diplomatic Pudding, 1129.

~Dinner.~

Oysters, 298. Consommé Tapioca, 104. Thon, 282. Celery, 290. Boiled Sheep’s-head, with fine Herbs, 352, 323. Pig’s Cheek, Apple sauce, 726, 168. Oyster Plant à la Paulette, 1019. Piloff of Chicken à la Creole, 783. Beans à l’Anglaise, 948. Roast Mutton, 585. Barbe de Capucine Salad, 1038. Charlotte Russe, 1261. Coffee, 1349.

Sunday, February --.

~Breakfast.~

Eggs à la Turque, 439. Hashed Lamb, 700. Sausages, with White Wine, 735. Potatoes Julienne, 1013. Peach Marmalade, 1331.

~Luncheon.~

Broiled Spanish Mackerel, maître d’hôtel, 329. Cucumber Salad, 289. Stewed Veal à la Marengo, 624. Rhubarb Pie, 1085.

~Dinner.~

Oysters, 298. Consommé Douglas, 114. Celery, 290. Lyons Sausage, 286. Croquettes of Lobster, sauce Colbert, 365, 190. Sweetbreads à la Duxelle, 608. Broiled Tomatoes, 1025. Chicken Sauté à l’Hongroise, 772. Spinach, with croûtons, 943. Romaine Punch, 1304. Roast English Snipe, 868. Watercress Salad, 1072. Croustade of Rice, 1176. Imported Brie Cheese. Coffee, 1349.

Monday, February --.

~Breakfast.~

Omelet Mexicaine, 473. Broiled English Breakfast Bacon, 754. Calf’s Liver Sauté à l’Italienne, 580. Stewed Tomatoes, 1027. Preserved Plums, 1343.

~Luncheon.~

Soft Clams à la Merrill, 389. Curry of Chicken à l’Indienne, 792. French Peas. Salad Suèdoise, 1069. Mille-feuilles, 1223.

~Dinner.~

Clams, 300. Consommé Printanier, 109. Celery, 290. Caviare, 281. Broiled Smelts, Béarnaise, 353. Broiled Lamb Chops, Bordelaise sauce, 647, 186. Spaghetti à l’Italienne, 960. Antelope Steak, Currant jelly sauce, 884. Sweet Potatoes, Hollandaise, 999. Roast Teal Ducks, 859. Chicory Salad, 1045. Tapioca Pudding, 1141. Coffee, 1349.

Tuesday, February --.

~Breakfast.~

Eggs au Miroir, 425. Broiled Deviled Mutton, Kidneys, 715. Hamburg Steak, Russian sauce, 526. Lima Beans, 952. German Pancake, 1188.

~Luncheon.~

Broiled Shad, maître d’hôtel, 326. Cucumber Salad, 289. Salmi of Duck, Rouennaise, 825. Onions, with Cream, 968. Greengage Pie, 1093.

~Dinner.~

Oysters, 298. Chicken à la Richmond, 62. Celery, 290. Radishes, 292. Stuffed Lobster, 367. Tenderloin, piqué à la Portugaise, 517. Potatoes Duchesse, 1006. Squabs en Crapaudine, 819. Brussels Sprouts sautés au beurre, 922. Roast Chicken, 755. Celery, Mayonnaise Salad, 1042. Sponge Cake, 1195. English Cheese. Coffee, 1349.

Wednesday, February --.

~Breakfast.~

Tomato Omelet, 456. Broiled Smelts, Béarnaise, 353. Chicken Livers en Brochette, 769. Potato Croquettes, 997. Preserved Apricots, 1340.

~Luncheon.~

Lobster en Brochette, 361. Beefsteak Pie à l’Anglaise, 487. Spinach, with eggs, 943. Macédoine Salad, 1063. Huckleberry Tarts, 1113.

~Dinner.~

Oysters, 298. Giblet à l’Anglaise, 22. Sardines, 283. Celery, 290. Bass à la Chambord, 343. Stewed Veal à la Grecque, 626. Edible Snails à la Bourguignonne, 393. Artichokes, Barigoul, 897. Roast Plover, 865. Lettuce Salad, 1057. Crême en mousse, 1260. Sweet Almond Macaroons, 1210. Coffee, 1349.

Thursday, February --.

~Breakfast.~

Eggs à l’Impératrice, 440. Broiled Pig’s Feet, maître d’hôtel, 727, 145. Smoked Beef, with Cream, 486. Potatoes Hollandaise, 999. Brioche, 1201.

~Luncheon.~

Oyster Patties, 387. Sirloin Steak à la Duchesse, 494. Potatoes Château, 1009. Lobster Salad à la Plummer, 1062. Vanilla Eclairs, 1245

~Dinner.~

Clams, 300. Consommé Rachel, 123. Radishes, 292. Olives. Crabs, St. Laurent, 372. Panpiette of Veal, purée of Chestnuts, 594. Fried Oyster-plant, 1021. Chicken Sauté, with tarragon, 774. Asparagus à la Tessinoise, 906. Roast Beef, 527. Celery, Mayonnaise Salad, 1042. Parfait au Café, 1295. Coffee, 1349.

Friday, February --.

~Breakfast.~

Omelet, with fine Herbs, 451. Haddock, Cream sauce, 352, 181. Brochette of Lamb à la Colbert, 674, 190. Saratoga Potatoes, 1011. Buckwheat Cakes, 1183.

~Luncheon.~

Fried Smelts, Tomato sauce, 301, 205. Leg of Mutton, Bretonne, 650. Spaghetti à l’Italienne, 960. Russian Salad, 1065. Blackberry Pie, 1097.

~Dinner.~

Oysters, 298. Bisque of Clams, 8. Celery, 290. Olives. Lobster à l’Américaine, 357. Broiled Tenderloin à la Nivernaise, 505. Stewed Tomatoes, 1027. Stuffed Pig’s Feet, Périgueux, 732. Goose, stuffed with Chestnuts, 808. Romaine Salad, 1064. Custard Pudding, 1154. Brie Cheese. Coffee, 1349.

Saturday, February --.

~Breakfast.~

Eggs à la Reine, 438. Broiled Fresh Herrings, anchovy butter, 329, 146. Minced Veal à la Catalan, 575. Stewed Carrots, and Cream, 927. Peach Marmalade, 1331.

~Luncheon.~

Broiled Lobster, Tomato sauce, 364, 205. Stewed Lamb, and Potatoes, 708. Broiled Fresh Mushrooms on Toast, 916. Apples, with Rice, 1169.

~Dinner.~

Oysters, 298. Cream of Cauliflower, 73. Celery, 290. Radishes, 292. Bluefish à l’Icarienne, 336. Roast Suckling Pig, Apple sauce, 720. Stuffed Green Peppers, 975. Turkey’s Legs à la Diable, 766. Beans Panachés, 950. Roast Spring Lamb, Mint sauce, 1361, 169. Lettuce Salad, 1058. Charlotte Russe, 1261. Coffee, 1349.

Sunday, February --.

~Breakfast.~

Omelet, with Cheese, 469. Broiled Mutton Chops, Parisian potatoes, 647, 986. Tripe Sauté à la Créole, 545. Wheat Cakes, 1184.

~Luncheon.~

Canapé Madison, 260. Broiled Sirloin à la Moëlle, 493. Spaghetti Napolitaine, 959. String Bean Salad, 1068. Frangipani Tarts, 1121.

~Dinner.~

Oysters à l’Alexandre Dumas, 299. Consommé Châtelaine, 128. Radishes, 292. Tomatoes, 288. Bass à la Vénitienne, 338. Chicken Sauté à la Marengo, 771. Sweet Potatoes Hollandaise, 999. Sweetbreads, larded à la Soubise, 606. Carrots, with Cream, 927. Punch à la Lorenzo Delmonico, 1303. Roast Beef, 527. Barbe de Capucine Salad, 1038. Cabinet Pudding à la Sadi-Carnot, 1164. Strachino Cheese. Coffee, 1349.

Monday, February --.

~Breakfast.~

Eggs à la Bonne Femme, 432. Cod’s Tongues à la Poulette, 351. Tenderloin of Pork, sauce piquante, 741, 203. Fried Oyster-plant, 1021. Waffles, with Sugar, 1196.

~Luncheon.~

Hashed Lamb à la Polonaise, 700. Escalops of Veal, Jardinière, 568. Succotash, 1022. Shrimp Salad, 1067. Pear Pie, 1084.

~Dinner.~

Clams, 300. A la Russe, 55. Olives. Bologna Sausage, 286. Halibut, Lobster sauce, 309, 158. Corned Beef, with Kale sprouts, 490. Potatoes à la Windsor, 1008. Sweetbreads à la Béarnaise, 610. Green Peas à la Bourgeoise, 970. Roast Chicken, with Watercress, 755. Doucette Salad, 1052. Apple Charlotte, 1167. Coffee, 1349.

Tuesday, February --.

~Breakfast.~

Omelet Régence, 470. Broiled Ham, 753. Lamb Chops à la Robinson, 682. Lima Beans, 952. Stewed Plums, 1337.

~Luncheon.~

Broiled Deviled Lobster, butter sauce, 364, 159. Stewed Tripe à la Lyonnaise, 548. Fried Egg-plant, 907. Apple Fritters, 1191.

~Dinner.~

Oysters, 298. Crabs, with Gumbo, 24. Radishes, 292. Olives. Smelts, Toulouse, 354. Tendron of Veal à la Chipolata, 636. Chicken Sauté à la Parmentier, 773. Tomatoes à la Bock, 1026. Roast Squabs, 816. Beet-root and Doucette Salad, 1053. Almond Cake, 1224. Neufchatel Cheese. Coffee, 1349.

Wednesday, February --.

~Breakfast.~

Eggs à la Hyde, 448. Broiled Boned Smelts, tartare sauce, 354, 207. Escalops of Veal au Jus, 568. Hashed Potatoes, 1002. Milan Cake, 1228.

~Luncheon.~

Welsh Rarebit, 294. Bass, with fine Herbs, 323. Broiled Porterhouse Steak, 524. Macaroni Croquettes, 279. Pumpkin Pie, 1099.

~Dinner.~

Oysters, 298. Brunoise, with Sorrel, 4. Celery, 290. Olives. Salmon Cutlets, Victoria, 366. Antelope Steak, Currant jelly, 890. Oyster Plant à la Poulette, 1019. Mignon Filets, with Marrow, 510. Cauliflower, sauce Hollandaise, 925. Upland Plovers, sur canapé, 865. Escarole Salad, 1055. Coffee Ice Cream, 1273. Fancy Almond Cakes, 1239. Coffee, 1349.

Thursday, February --.

~Breakfast.~

Omelet, with Chicken Livers, 464. Broiled Sardines on Toast, 403. Broiled Calf’s Liver and Bacon, 584. Watercress Salad, 1072. Brioche Fluttes, 1204.

~Luncheon.~

Soft Clams à la Newburg, 390. Lamb Stewed à la Créole, 711. Herring Salad, 1074. Cherry Tarts, 1111.

~Dinner.~

Clams, 300. Cream of Barley, 77. Radishes, 292. Cucumbers, 289. Shad, with Sorrel, 327. Chicken Sauté à la Bohémienne, 778. Stuffed Tomatoes, 1023. Coquilles of Sweetbreads à la Dreux, 621. New Peas, with cream, 980. Roast Turkey, 800. Lettuce Salad, 1059. Baked Apple Dumplings, 1122. Coffee, 1349.

Friday, February --.

~Breakfast.~

Hominy and Cream, 1034. Scrambled Eggs, with Truffles, 407. Picked-up Codfish, 346. Sausages, with White Wine, 735. Potatoes, maître d’hôtel, 985. Corn Fritters, 965.

~Luncheon.~

Skate, with black butter, 325, 159. Corned Beef Hash en Bordure, 531. Stuffed Egg-plant, 909. Stewed Peaches, 1334.

~Dinner.~

Oysters, 298. Consommé à l’Africaine, 116. Radishes, 292. Caviare, 281. Bluefish à l’Italienne, 337. Tenderloin Piqué à la Provençale, 518. Cauliflower au Gratin, 926. Veal Cutlets à la Maréchale, 562. String Beans, 948. Doe-birds à l’Américaine, 840. Chicory Salad, 1046. Apples Meringuées, 1248. Coffee, 1349.

Saturday, February --.

~Breakfast.~

Omelet Raspail, 467. Hashed Mutton au Gratin, 653. Pig’s Feet à la Boston, 730. Succotash, 1022. French Pancake, 1186.

~Luncheon.~

Cromesquis aux Truffles, 268. Calf’s Head à la Financière, 637. Stewed Sweet Potatoes, 995. Rum Omelet, 476.

~Dinner.~

Clams, 300. Purée of Chestnuts, 91. Celery, 290. Olives. Sole à la Normande, 318. Antelope Chops, port wine sauce, 891. Potatoes Château, 1009. Chicken Sauté à la Bordelaise, 776. Asparagus, drawn butter, 904, 157. Roast Mutton, 585. Celery Salad, 1042. Savarin à l’Anglaise, 1199. Coffee, 1349.

Sunday, February --.

~Breakfast.~

Oatmeal, with Cream. Eggs à la Meyerbeer, 437. Broiled Deviled Kidneys, 715. Potatoes à la Rice, 1007. Malaga Grapes.

~Luncheon.~

Broiled Pompano, maître d’hôtel, 329. Cucumber Salad, 289. Mutton Chops, Soyer, 647. Spaghetti au Gratin, 961. Sago Pudding, 1140.

~Dinner.~

Oysters, 298. Cream à l’Allemande, 84. Radishes, 292. Celery, 290. Lobster à la Newburg, 359. Broiled Tenderloin à la Trianon, 507. Potatoes à la Hanna, 1012. Lamb Chops, maison d’or, 683. Spinach, with Croûtons, 943. Punch à la Française, 1311. Roast English Snipe, 868. Barbe de Capucine Salad, 1038. Macédoine Glacée à la Cavour, 1298. Stilton Cheese. Coffee, 1349.

Monday, February --.

~Breakfast.~

Omelet, with Smoked Beef, 461. Fried Oysters, 380. Lamb Steak à l’Américaine, 718. Lima Beans, 952. Brioche, 1201.

~Luncheon.~

Timbales à l’Ecossaise, 361. Tendron of Veal, Morlaisienne, 635. Sweet Potatoes Soufflées, 1010. Lobster Salad, 1061. Apple Pie, 1083.

~Dinner.~

Clams, 300. Consommé d’Orléans, 110. Olives. Cucumbers, 289. Shad, vert pré, 328. Cromesquis of Chicken à la Richelieu, 764. Calf’s Liver, braised, Bourgeoise, 583. Potato Croquettes, 997. Roast Beef, 527. Lettuce Salad, 1057. Maraschino Pudding, 1134. Coffee, 1349.

Tuesday, February --.

~Breakfast.~

Lobster Omelet, 454. Hashed Turkey à la Crême, 804. Lamb’s Tongues, sauce piquante, 203. Stewed Potatoes, 994. Stewed Quinces, 1338.

~Luncheon.~

Oysters à la Baltimore, 388. Brisotin of Veal à l’Ecarlate, 555. Macaroni au Gratin, 955. Baked Apples, 1124.

~Dinner.~

Oysters, 298. Cream of Celery à l’Espagnole, 86. Celery, 290. Radishes, 292. Oyster Crabs à la Poulette, 374. Civet of Hare à la Française, 893. Brussels Sprouts, 922. Squabs en Compote, 822. String Beans à l’Anglaise, 948. Roast Capon, 755. Dandelion Salad, 1048. Baba, with Rum, 1217. Domestic Brie Cheese. Coffee, 1349.

Wednesday, February --.

~Breakfast.~

Eggs à la Tripe, 419. Calf’s Brains, brown butter, 557. Lamb Chops à la Signora, 681. Hashed Potatoes au Gratin, 1004. Rice à la Française, 1180.

~Luncheon.~

Lobster en Chevreuse, 362. Breast of Veal à la Milanaise, 596. Carrots and Cream, 927. Spaghetti Napolitaine, 959. Custard Pie, 1100.

~Dinner.~

Little Neck Clams, 300. Chicken à la Créole, 65. Radishes, 292. Lyons Sausage, 286. Bass à la Bordelaise, 341. Broiled Sirloin Steak à la Moëlle, 493. String Beans au Blanc, 947. Salmi of Duck à la Chasseur, 828. Celery, with gravy, 928. Roast Saddle of Lamb, 664. Escarole Salad, 1055. Chocolate Pudding, 1146. Coffee, 1349.

Thursday, February --.

~Breakfast.~

Omelet Espagnole, 472. Broiled Perch, maître d’hôtel, 329. Black Sausages, with mashed Potatoes, 719. Stewed Tomatoes, 1027. Whipped Cream à la Vanille, 1254.

~Luncheon.~

Fried Oysters, 380. Broiled Chickens’ Legs à la Diable, 766. Spinach, with Eggs, 943. Lamb’s Tongue Salad, 1056. Mince Pie, 1082.

~Dinner.~

Oysters, 298. Consommé Dubourg, 101. Olives. Mortadella, 287. Red-snapper, Caper sauce, 352, 651. Turban of Chicken à la Cleveland, 791. Potatoes Duchesse, 1006. Sweetbreads, Larded à la Cardinal, 602. Brussels Sprouts, 922. Roast Ptarmigan, with Watercress, 862. Lettuce Salad, 1058. Fruit Pudding, 1161. Coffee, 1349.

WASHINGTON’S BIRTHDAY.

Friday, February --.

~Breakfast.~

Eggs à la Béchamel, 416. Oysters en Brochette au Petit Salé, 385. Minced Lamb à l’Anglaise, 688. Potatoes, maître d’hôtel, 985. French Pancake, with jelly, 1187.

~Luncheon.~

Crabs à la St. Jean, 371. Stewed Veal à la Chasseur, 632. Stuffed Egg-plant, 909. Cauliflower Salad, 1040. Coffee Eclairs, 1244.

~Dinner.~

Little Neck Clams, 300. Cream Palestine, 74. Tomatoes, 288. Celery, 290. Shad, with fine Herbs, 323. Suprême of Chicken à la Bayard, 787. Broiled Tomatoes, 1025. Lamb Steak, with purée of Chestnuts, 716, 131. Stewed Mushroom on Toast, 914. Roast Squabs, 816. Celery Salad, 1042. Pie à la Martha Washington, 1105. Coffee, 1349.

Saturday, February --.

~Breakfast.~

Omelet à la Vanderbilt, 471. Tripe à la Bordelaise, 544. Mutton Kidneys, with Bacon, 661. Turnips, cream sauce, 967, 181. Apples, with Rice, 1169.

~Luncheon.~

Stuffed Oysters à la Mali, 386. Epigrammes of Lamb à la Chicorée, 690. Fried Sweet Potatoes, 993. String-Bean Salad, 1068. Peach Tarts, 1106.

~Dinner.~

Oysters, 298. Consommé au Sago, 104. Thon, 282. Radishes, 292. Bass à la Bordelaise, 341. Tenderloin of Beef Piqué, sauce Périgueux, 516, 191. Stewed Tomatoes, 1027. Sweetbread Croquettes, with Peas, 620. Roast Teal Ducks, 859. Tomato and Lettuce Salad, 1060. Charlotte Panachée, 1300. Coffee, 1349.

Sunday, February --.

~Breakfast.~

Poached Eggs on Toast, Anchovy butter, 404, 146. Whitebait, 301. Smoked Beef, with Cream, 486. Potatoes à la Rice, 1007. Preserved Raspberries, 1346.

~Luncheon.~

Broiled Spanish-mackerel, maître d’hôtel, 329. Cucumber Salad, 289. Beefsteak Pie à l’Américaine, 488. Omelet au Kirsch, 476.

~Dinner.~

Oysters, 298. Green Turtle, 16. Olives. Radishes, 292. Small Bouchées à la Reine, 270. Terrapin à la Baltimore, 396. Mignon Filets, with Mushrooms, 514. Fresh Green Peas à l’Anglaise, 978. Fricassee of Chicken, with Curry, 792. Lima Beans, 952. Punch en Surprise, 1309. Red-head Duck, 876. Lettuce Salad, 1058. Plum Pudding, 1163. Gorgonzolla Cheese. Coffee, 1349.

Monday, February --.

~Breakfast.~

Eggs, with Tarragon, 429. Broiled Veal Kidneys à la Diable, 715. Stewed Tomatoes, 1027. Tripe à la Mode de Caën, 547. Peach Marmalade, 1331.

~Luncheon.~

Stewed Oysters à la Pompadour, 384. Mutton Chops, Soyer, 647. Spaghetti, with black butter, 954, 159. Anchovy Salad, 1037. Hot Savarin, 1198.

~Dinner.~

Little Neck Clams, 300. Purée of Lima Beans, 49. Sardines, 283. Celery, 290. Sheep’s-head à la Créole, 339. Shoulder of Lamb à la Macédoine, 697. Risotto, 1017. Chicken Vol-au-Vent, with Mushrooms, 810. Roast Loin of Pork, 751. Barbe de Capucine Salad, 1038. Meringue Glacées, 1301. Coffee, 1349.

Tuesday, February --.

~Breakfast.~

Scrambled Eggs, with Mushrooms, 405. Fish Balls, 347. Minced Beef à l’Italienne, 500. Oyster-plant, Cream sauce, 1020. Rice à l’Airolo, 1171.

~Luncheon.~

Broiled Lobster, Ravigote sauce, 363. Blanquette of Veal à l’Ancienne, 553. Tomatoes à la Marseillaise, 1029. Pineapple Pie, 1087.

~Dinner.~

Oysters, 298. Chicken à la Turque, 69. Cucumbers, 289. Radishes, 292. Fried Oyster Crabs, 375. Stewed Antelope, sauce poivrade, 886. Mushrooms, with Cream, 915. Croquettes of Lamb à la Patti, 679. Potatoes Bignon, 1001. Teal Duck à l’Américaine, 840. Doucette Salad, 1054. Tapioca Pudding, 1141. Roquefort Cheese. Coffee, 1349.

Wednesday, February --.

~Breakfast.~

Omelet, with Peas, 459. Broiled Ham, 753. Calf’s Liver à l’Alsacienne, 582. Mashed Potatoes au Gratin, 998. Wheat Cakes, 1184.

~Luncheon.~

Crabs à la St. Laurent, 372. Sausages à la Gastronome, 740. Broiled Tomatoes, 1025. Potato Salad, 1073. Boiled Apple Dumplings, 1127.

~Dinner.~

Little Neck Clams, 300. Tomatoes and Rice, 57. Olives. Celery, 290. Bluefish à l’Italienne, 337. Tenderloin, Marinaded, Russian sauce, 511. Beans Panachés, 950. Lamb Chops à la Signora, 681. Brussels Sprouts, 922. Roast Chicken, 755. Celery, Mayonnaise Salad, 1042. Biscuits Tortoni, 1287. Petites Bouchées à la Mme. Astor, 1238. Coffee, 1349.

Thursday, February --.

~Breakfast.~

Kidney Omelet, 463. Oysters à la Paulette, 383. Hamburg Steak, Colbert sauce, 526, 190. Stewed Sweet Corn, 964. Crême en Mousse au Maraschino, 1257.

~Luncheon.~

Canapé Madison, 269. Salmi of Duck à la Maréchale, 831. Spinach à la Vieille Mode, 941. Beef Salad, 1039. Apple Tarts, 1120.

~Dinner.~

Oysters à l’Alexandre Dumas, 299. Chicken à l’Hollandaise, 64. Sardines, 283. Radishes, 292. Skate, with black butter, 325, 159. Potatoes à la Windsor, 1008. Saddle of Mutton à la Sevigné, 669. Lima Beans, cream sauce, 952, 181. Larded Sweetbreads au Salpicon, 605. Fresh Asparagus, melted butter, 904, 155. Roast Loin of Veal, 585. Lettuce and Egg Salad, 1058. Nelson Pudding, 1155. Coffee, 1349.

Friday, March --.

~Breakfast.~

Eggs à la Post, 1359. Picked-up Codfish, 346. Pig’s Feet à la St. Hubert, 727. Potatoes, Hollandaise, 999. Stewed Quinces, 1338.

~Luncheon.~

Scallops, poulette sauce, 392, 598. Veal Cutlets à la Maréchale, 562. Potatoes, Julienne, 1013. Lobster Salad à la Boardman, 1361. Plum Pudding, 1163.

~Dinner.~

Clams, 300. Purée of Green Peas, 49. Olives. Radishes, 292. Bass à la Bordelaise, 341. Hashed Turkey, with Cream, 804. Lamb Chops à la Villeroi, 686. Spinach au Croûtons, 943. Roast Chicken, 755. Celery Salad, 1041. Baba, 1216. Coffee, 1349.

Saturday, March --.

~Breakfast.~

Eggs à la Livingstone, 410. Breaded Broiled Lamb Fries, Tomato sauce, 673. Mignon Filets à la Parisienne, 514. Potato Croquettes, 997. Corn Fritters, 965.

~Luncheon.~

Stuffed Deviled Crabs, 370. Stewed Mutton à la Parisienne, 708. Broiled Chicken Livers au Petit Salé, 769. Choux à la Crême, 1246.

~Dinner.~

Oysters, 298. Ox-Tail à l’Ecossaise, 39. Celery, 290. Lyons Sausage, 286. Perch aux Fines Herbes, 331. Pork Chops, Apple sauce, 748. Succotash, 1022. Chicken Sauté à la Maryland, 785. Green Peas à l’Anglaise, 978. Roast Plovers, 865. Dandelion Salad, 1049. Charlotte Russe, 1261. Coffee, 1349.

Sunday, March --.

~Breakfast.~

Eggs à la Suisse, 441. Rice à l’Airolo, 1171. Corned Beef Hash au Gratin, 529. Sausages à l’Anglaise, 736. Stewed Tomatoes, 1027. Waffles and Sugar, 1196.

~Luncheon.~

Lobster à la Newburg, 359. Stewed Veal, with Oyster-plant, 630. Macédoine Salad, 1063. Rice and Orange Pudding, 1130.

~Dinner.~

Oysters, 298. Potage à la Dorsay, 96. Celery, 290. Radishes, 292. Sole Joinville, 322. Squabs en Crapaudine, 819. Potatoes, Duchesse, 1006. Antelope Steaks, purée of Chestnuts, 882. Risotto, 1017. Punch à la Cardinal, 1306. Roast Tenderloin of Beef, 516. Lettuce and Tomato Salad, 1060. Omelet Soufflée, 474. Camembert Cheese. Coffee, 1349.

Monday, March --.

~Breakfast.~

Barley, with cream. Fish Balls à la Mrs. Harrison, 347. Mutton Kidneys à la Diable, 715. Potatoes à l’Hollandaise, 999. Watercress Salad, 1072. Stewed Prunes, 1330.

~Luncheon.~

Oysters Fried à la Arthur Sullivan, 1360. Game Pie à la Levi P. Morton, 1362. Stewed Tomatoes, 1027. Rhubarb Tarts, 1112.

~Dinner.~

Little Neck Clams, 300. Printanier Chasseur, 52. Olives. Thon, 282. Salmon en Papillotes, 302. Sirloin Steak, with Marrow, 493. Potatoes, Château, 1009. Duck à la Rouennaise, 825. Asparagus, Hollandaise, 904. Roast Mutton, 585. Romaine Salad, 1064. Tutti Frutti à la Gen. Harrison, 1364. Coffee, 1349.

Tuesday, March --.

~Breakfast.~

Eggs à la Duchesse, 449. Broiled Sardines on Toast, 403. Mignon Filets, Anchovy butter, 509, 146. Broiled Sweet Potatoes, 983. Whipped Cream à la Vanille, 1254.

~Luncheon.~

Stuffed Deviled Clams, 376. Stewed Lamb, Louisianaise, 710. Timbales à la Schultze, 263. Cocoanut Pie, 1101.

~Dinner.~

Oysters à l’Alexandre Dumas, 299. Giblet à l’Anglaise, 22. Celery, 290. Radishes, 292. Broiled Shad, 326. Cucumber Salad, 289. Piloff of Chicken à la Turque, 782. Potatoes en Surprise, 1005. Spring Lamb Chops à la Soubise, 647, 250. Stuffed Peppers, 975. Roast Teal Duck, 859. Chicory Salad, 1045. Rice à la Condé, 1181. Coffee, 1349.

Wednesday, March --.

~Breakfast.~

Eggs à la Paysanne, 433. Chicken Hashed au Gratin, 805. Black Sausage, with mashed potatoes, 719. Carrots and Cream, 927. Stewed Apricots, 1335.

~Luncheon.~

Oysters à la Villeroi, 381. Mutton Kidneys en Brochette, with bacon, 661. Chicory, with gravy, 933. Calf’s Liver Sauté à la Provençale, 581. Onions, with cream, 968. Chocolate Eclairs, 1243.

~Dinner.~

Clams, 300. Consommé aux Quenelles, 129. Sardines, 283. Radishes, 292. Bass à la Chambord, 343. Civet of Antelope à la Française, 893. Noix of Veal à la Bourgeoise, 590, 583. Tomatoes à la Bock, 1026. Roast Rice-birds, 877. Lettuce, Mayonnaise salad, 1042. Baba, crême à la vanille, 1218. Coffee, 1349.

Thursday, March --.

~Breakfast.~

Omelet, with fine herbs, 451. Boiled Codfish, oyster sauce, 352. Mutton Chops à la Robinson, 682. Potatoes, maître d’hôtel, 985. Apple Fritters, 1191.

~Luncheon.~

Smelts, with white wine, 342. Blanquette of Veal, with nouilles, 552. Fried Egg-plant, 907. Rum Cake, 1229.

~Dinner.~

Oysters, 298. Purée of Tomato à l’Andalouse, 58. Olives. Radishes, 292. Croquettes of Lobsters, sauce aurore, 365, 182. Boiled Turkey, oyster sauce, 797. Stuffed Tomatoes, 1023. Roast Tenderloin of Beef à l’Hussarde, 519. Potato Croquettes, 997. Roast English Snipe, 868. Dandelion Salad, 1049. Peach Ice-cream, 1276. Biscuits Ambroisienne, 1234. Gruyère Cheese. Coffee, 1349.

Friday, March --.

~Breakfast.~

Eggs, with brown butter, 414. Broiled Shad, maître d’hôtel, 326. Pig’s Feet à la Boston, 730. Saratoga Potatoes, 1011. Buckwheat Cakes, 1183.

~Luncheon.~

Crabs à l’Anglaise, 373. Epigramme of Lamb, Macédoine, 689. Lima Beans, 952. Cold Bass en Remoulade, 209. Pineapple Fritters, 1191.

~Dinner.~

Little Neck Clams, 300. Cream of Rice, 78. Tomatoes, 288. Celery, 290. Codfish, egg sauce, 352, 161. Salmi of Doe-birds à la Gastronome, 842. String Beans, with butter, 948. Veal Cutlets à la Philadelphie, 565. Roast Leg of Lamb, 648. Barbe de Capucine Salad, 1038. Custard Pudding, 1154. Coffee, 1349.

Saturday, March --.

~Breakfast.~

Omelet, with Sardines, 468. Haddock, cream sauce, 352, 181. Hamburg Steak, Russian sauce, 526. Mashed Potatoes au Gratin, 998. Brioche, 1201.

~Luncheon.~

Red-snapper à la maître d’hôtel, 329. Fricandeau of Veal, with sorrel, 577. Stewed Tomatoes, 1027. Plum Tarts, 1110.

~Dinner.~

Oysters, 298. Shin of Beef, liée, 29. Radishes, 292. Anchovies, 284. Oyster Patties, 387. Pigeon Cutlets, Victoria, 815. Asparagus à la Tessinoise, 906. Croustade of Kidneys à la Périgueux, 680, 191. Roast Beef, 527. Celery, Mayonnaise salad, 1042. Charlotte Russe, 1261. Coffee, 1349.

Sunday, March --.

~Breakfast.~

Eggs à l’Aurore, 444. Fried Smelts, tartare sauce, 301, 207. Broiled Calf’s Liver and Bacon, 584. Fried Potatoes, 993. Stewed Apples, 1332.

~Luncheon.~

Lobster à l’Américaine, 357. Irish Mutton Stew, 660. Corn Stewed with butter, 964. Deviled Lamb Fries, maître d’hôtel, 672, 145. Tomato Salad, 1070. Caramel Pudding, 1166.

~Dinner.~

Oysters à l’Alexandre Dumas, 299. Potage à la Montmorency, 97. Olives. Celery, 290. Sheep’s-head au Gratin, 319. Broiled Tenderloin of Beef à la Chéron, 504. Parisian Potatoes, 986. Coquilles of Sweetbreads à la Dreux, 621. Punch en Surprise, 1309. Roast Chicken, 755. Lettuce Salad, 1057. Neapolitan Ice-cream, 1292. Biscuits à la Richelieu, 1232. Roquefort Cheese. Coffee, 1349.

Monday, March --.

~Breakfast.~

Omelet Régence, 470. Oysters en Brochette au Petit Salé, 385. Smoked Beef, with cream, 486. Potato Croquettes, 997. Iced Timbale of Rice, 1175.

~Luncheon.~

Stuffed Oysters à la Mali, 386. Lamb en Brochette à la Dumas, 674. Stuffed Egg-plant, 909. Chicken Croquettes, with peas, 276. Pear Tarts, 1109.

~Dinner.~

Little Neck Clams, 300. Sorrel Fermière, 81. Celery, 290. Sardines, 283. Fresh Mackerel, with white wine, 342. Curry of Lamb à l’Indienne, 677. Fried Oyster-plant, 1021. Chicken Sauté à la Bordelaise, 776. Brussels Sprouts, 922. Roast Leg of Lamb, 648. Doucette Salad, 1054. Sago Pudding, 1140. Coffee, 1349.

Tuesday, March --.

~Breakfast.~

Eggs à la Turque, 439. Broiled Perch, tomato sauce, 353, 205. Hashed Lamb à la Polonaise, 700. Saratoga Potatoes, 1011. Stewed Peaches, 1334.

~Luncheon.~

Oysters à la Baltimore, 388. Veal Cutlets à la Milanaise, 563. Potatoes à la Rice, 1007. Turban of Apples, 1174.

~Dinner.~

Oysters, 298. Beef à l’Ecossaise, 5. Tomatoes, 288. Olives. Red-snapper à l’Hollandaise, 317. Balotine of Squab à l’Italienne, 818. Shoulder of Lamb, jardinière, 696. String Beans, 948. Roast Plovers, 865. Watercress Salad, 1072. Almond Cake, 1224. Coffee, 1349.

Wednesday, March --.

~Breakfast.~

Omelet Raspail, 467. Broiled Spanish-mackerel, 329. Sausages à l’Italienne, 737. Mashed Potatoes, 998. Milan Cake, 1228.

~Luncheon.~

Crabs à la St. Jean, 371. Stewed Beef à la Turque, 542. Saratoga Potatoes, 1011. Stuffed Egg-plant, 909. Apricot Pie, 1092.

~Dinner.~

Clams, 300. Consommé au Semoule, 104. Celery, 290. Radishes, 292. Salmon à la Créole, 339. Chicken Fricassee à la Reine, 780. Cauliflower, with butter, 925. Fresh Artichokes à la Barigoul, 897. Roast Snipe sur Canapé, 868. Chicory Salad, 1045. Maraschino Pudding, 1134. Coffee, 1349.

Thursday, March --.

~Breakfast.~

Scrambled Eggs, with truffles, 407. Cods’ Tongues, black butter, 349. Lamb en Brochette à la Dumas, 674. Hashed Potatoes, 1002. Crême en Mousse au Café, 1253.

~Luncheon.~

Broiled Pompano, maître d’hôtel, 329. Calf’s Head à la Cavour, 638. Oyster-plant à la Poulette, 1019. Tongue Salad, 1056. Cherry Tarts, 1111.

~Dinner.~

Glen Cove Clams, 300. Cream of Lentils à la Major-domo, 88. Radishes, 292. Olives. Lobster Cutlets, sauce Colbert, 366, 190. Broiled Tenderloin à la Florentine, 506. Stewed Flageolets, 947. Salmi of Duck, with olives, 827. Brussels Sprouts, 923. Roast Mutton, 585. Lettuce, Mayonnaise salad, 1042, 1057. Baked Apple Dumplings, 1122. Gorgonzolla Cheese. Coffee, 1349.

Friday, March --.

~Breakfast.~

Omelet à l’Espagnole, 472. Scallops à la Paulette, 392, 598. Chicken Livers, sautés au madère, 767. Potatoes à l’Hanna, 1012. Small Brioches, 1202.

~Luncheon.~

Broiled Boned Smelts, tartare sauce, 353, 207. Stewed Lamb, with Peas, 706. String-Bean Salad, 1068. Stewed Green-gages, 1336.

~Dinner.~

Blue Point Oysters, 298. Frogs à l’Espagnole, 25. Celery, 290. Radishes, 292. Lobster en Chevreuse, 362. Brisotin of Veal, poivrade sauce, 554, 194. Stewed Tomatoes, 1027. Chicken Pot-pie, 757. Roast Rhode Island Turkey, 800. Dandelion Salad, 1049. Orange Pudding, 1158. Coffee, 1349.

Saturday, March --.

~Breakfast.~

Eggs à la Valencienne, 421. Fried Sole, sauce tartare, 320, 207. Amourettes of Lamb à la Diable, 672. Potatoes à l’Anglaise, 988. French Pancake, 1186.

~Luncheon.~

Oyster Patties, 387. Chicken Croquettes à la Reine, 758. French Peas. Beef Salad, 1039. Boiled Peach Dumplings, 1125.

~Dinner.~

Little Neck Clams, 300. Ox-Tail à l’Anglaise, 40. Olives. Cucumbers, 289. Bass à la Bordelaise, 341. Salmi of Plover à la Moderne, 870. Turnips, with gravy, 967. Mignon Filets à la Bohémienne, 513. Asparagus, Hollandaise, 904. Roast Goose, 808. Barbe de Capucine Salad, 1038. Apple Pudding, 1152. Coffee, 1349.

Sunday, March --.

~Breakfast.~

Omelet, with cheese, 469. Picked-up Codfish, 346. Minced Beef à la Catalan, 502. Hashed Potatoes au Gratin, 1004. Oatmeal, with cream.

~Luncheon.~

Canapé Lorenzo, 391. Broiled Spring Chickens, 756. Sweet Potatoes à l’Hollandaise, 999. Russian Salad, 1065. Chaussons, 1236.

~Dinner.~

Oysters à l’Alexandre Dumas, 299. Purée Faubonne, 46. Sardines, 283. Celery, 290. Shad, vert-pré, 328. Shells of Sweetbreads à la Cardinal, 622. Artichokes à la Florentine, 903. Breast of Turkey à la Robinson, 807. Cauliflower au Gratin, 926. Punch à la Delmonico, 1303. Roast Squab sur Canapé, 816. Celery, Mayonnaise salad, 1042. Raspberry Water-ice, 1281. Lady-fingers, 1231. Gorgonzolla Cheese. Coffee, 1349.

Monday, March --.

~Breakfast.~

Eggs à la Meyerbeer, 437. Aiguillettes of Bass, with White Wine, 342. Chicken Livers en Brochette, with bacon, 769. French Fried Potatoes, 993. Stewed Apples, 1332.

~Luncheon.~

Welsh Rare-bit, Golden Buck, 295. Shoulder of Lamb, purée Normande, 694. Spinach au Croûtons, 940. Herring Salad, 1074. Rhubarb Pie, 1085.

~Dinner.~

Clams, 300. Printanier Grénat, 51. Olives. Radishes, 292. Codfish à l’Hollandaise, 317. Mignon Filets à la Pompadour, 509. French String Beans, 948. Chicken Sauté à la Ch. C. Delmonico, 1355. French Peas. Roast Reed-birds, 877. Doucette Salad, 1052. Rice Pudding, 1143. Coffee, 1349.

Tuesday, March --.

~Breakfast.~

Shrimp Omelet, 453. Fish Balls, 347. Hashed Beef au Gratin, 653. Saratoga Potatoes, 1011. Baked Apples, 1124.

~Luncheon.~

Oysters en Brochette au Petit Salé, 385. Stewed Veal à la Grecque, 626. Cauliflower Salad, 1040. Gooseberry Tarts, 1114.

~Dinner.~

Blue Point Oysters, 298. Consommé Napolitaine, 37. Celery, 290. Lyons Sausage, 286. Bass, Anchovy sauce, 352, 163. Braised Beef à la Bignon, 484. Sorrel, with Eggs, 974. Pigeon Cutlets à la Victoria, 815. Flageolets, 1365. Roast Spring Lamb, 1361. Escarole salad, 1055. Baba au Rhum, 1217. Imported Brie Cheese. Coffee, 1349.

Wednesday, March --.

~Breakfast.~

Eggs au Miroir, 425. Broiled Pickerel, maître d’hôtel, 329. Calf’s Liver à l’Alsacienne, 582. Stewed Potatoes, 995. Red Currant Jelly, 1326.

~Luncheon.~

Scallops Brestoise, 392. Stewed Beef à la Dufour, 541. Macaroni au Gratin, 955. Apple Meringue Pie, 1103.

~Dinner.~

Little Neck Clams, 300. Potage à la Windsor, 94. Sardines, 283. Radishes, 292. Broiled Shad Roe, 402. Cucumber Salad, 289. Suprême of Chicken à la Patti, 789. String Beans Bretonne, 949. Mignons of Lamb, sauce Béarnaise, 1360. Spinach and Eggs, 940. Roast English Snipe, 868. Watercress Salad, 1072. Meringues Panachées, 1302. Coffee, 1349.

Thursday, March --.

~Breakfast.~

Kidney Omelet, 463. Shad, maître d’hôtel, 326. Veal Cutlets, Tomato sauce, 563. Stewed Carrots, with Cream, 927. Whipped Cream à la Vanille, 1254.

~Luncheon.~

Stuffed Deviled Crabs, 370. Beef Tongue, Jardinière, 535. Stewed Tomatoes, 1027. Strawberry Tarts, 1117.

~Dinner.~

Rockaway Oysters, 298. Sorrel, with Rice, 42. Olives. Radishes, 293. Cod’s Tongues, black butter, 349. Potato Croquettes, 997. Balotine of Lamb, with Peas, 675. Chicken Sauté à la Marengo, 771. Stuffed Cucumbers, 937. Roast Loin of Veal, 585. Chicory Salad, 1046. English Pudding, 1137. Coffee, 1349.

Friday, March --.

~Breakfast.~

Omelet, with Asparagus-tops, 458. Skate, with black butter, 325, 159. Pig’s Feet à la Poulette, 731. Potatoes Julienne, 1013. Preserved Green-gages, 1344.

~Luncheon.~

Broiled Spanish-mackerel, 329. Broiled Philadelphia Spring Chickens, 756. French Peas. Tomato Salad, 1070. Vermicelli Pudding, 1142.

~Dinner.~

Clams, 300. Purée Soubise, with White Beans, 92. Celery, 290. Olives. Perch à la Toulouse, 354. Antelope Steak, Port Wine sauce, 891. Stuffed Peppers, 975. Fricandeau of Veal, with Spinach, 578. Roast Squab, 816. Lettuce and Egg Salad, 1058. Macaroon Ice-cream, 1290. Lady-fingers, 1231. Domestic Brie Cheese. Coffee, 1349.

Saturday, March --.

~Breakfast.~

Smoked Beef Omelet, 461. Broiled Smelts, Béarnaise sauce, 353. Lamb Steak à l’Américaine, 718. Potatoes, maître d’hôtel, 985. Apples and Rice, 1169.

~Luncheon.~

Matelote of Eels, 332. Fried Sweet Potatoes, 993. Corned Beef, with Kale Sprouts, 490. Plum Pie, 1094.

~Dinner.~

Oysters, 298. Consommé Dubourg, 101. Radishes, 292. Thon, 282. Sheep’s-head aux fines Herbes, 323. Epigrammes of Lamb, Louisianaise, 691. Stuffed Lettuce, 953. Salmi of Ptarmigan à la Chasseur, 864. Tomatoes à la Reine, 1024. Roast Beef, 527. Dandelion Salad, 1049. Apricot Pudding, 1151. Coffee, 1349.

Sunday, March --.

~Breakfast.~

Boiled Eggs. Broiled Pompano, maître d’hôtel, 329. Flat Sausages, with mashed Potatoes, 719. Turnips and Gravy, 967. Crême en Mousse au Kirsch, 1256.

~Luncheon.~

Broiled Shad, 326. Cucumber Salad, 289. Boiled Turkey, Celery sauce, 796. Fried Sweet Potatoes, 993. Frangipani Tarts, 1121.

~Dinner.~

Shrewsbury Oysters, 298. Consommé Tapioca, 104. Radishes, 292. Lyons Sausage, 286. Smelts à la Toulouse, 354. Tenderloin of Beef, marinaded, Russian sauce, 511. Succotash, 1022. Saddle of Lamb à la Sévigné, 669. Romaine Punch, 1304. Roast Goose, 808. Chicory Salad, 1045. Iced Diplomatic Pudding, 1288. Strachino Cheese. Coffee, 1349.

Monday, March --.

~Breakfast.~

Omelet with Cèpes, 460. Fish Balls, 347. Minced Beef à la Catalan, 502. Potatoes Gastronome, 1000. Peach Marmalade, 1331.

~Luncheon.~

Oysters à la Poulette, 383. Braised Calf’s Liver, Bourgeoise, 583. Fried Oyster-plant, 1021. Timbales à la Schultze, 263. Savarin, 1197.

~Dinner.~

Clams, 300. Spaghetti, with Tomatoes, 56. Tomatoes, 288. Olives. Salmon Croquettes, Cream sauce, 364, 181. Croustade of Kidneys à la Périgueux, 680, 191. Chicken Sauté, with Tarragon, 774. Potatoes à l’Hanna, 1012. Roast Mutton, 585. Celery Salad, 1041. Fruit Pudding, 1161. Coffee, 1349.

Tuesday, March --.

~Breakfast.~

Scrambled Eggs, with Asparagus-tops, 406. Broiled Sardines on toast, 403. Lamb Chops, sauce Colbert, 647, 190. Potatoes Lyonnaise, 991. Maraschino Jelly, 1319.

~Luncheon.~

Stuffed Deviled Clams, 376. Hamburg Steak, Poivrade sauce, 526, 194. Broiled Tomatoes, 1025. Iced Timbale of Rice, 1175.

~Dinner.~

Blue Point Oysters, 298. Clear Green Turtle, 18. Radishes, 292. Caviare, 281. Red-snapper, Remoulade sauce, 309, 209. Sirloin Steak à la Parisienne, 495. Potatoes à la Windsor, 1008. Broiled Sweetbreads, Colbert sauce, 617. Brussels Sprouts, 922. Roast Chicken, 755. Watercress Salad, 1072. Rum Cake, 1229. Coffee, 1349.

Wednesday, March --.

~Breakfast.~

Omelet, with fine Herbs, 451. Codfish, cream sauce, 352, 181. Mashed Potatoes, 998. Corned-beef Hash en bordure, 531. Malaga Grapes.

~Luncheon.~

Stuffed Deviled Lobster, 367. Grenadin of Veal, with mashed Peas, 586. Sweet Potatoes soufflées, 1010. Boiled Apple Dumplings, 1122.

~Dinner.~

Little Neck Clams, 300. Brunoise, with Rice, 3. Olives. Lyons Sausage, 286. Bass à la Chambord, 343. Leg of Mutton à la Condé, 649. Potato Croquettes, 997. Chicken Livers, with Madeira Wine, 767. Asparagus, sauce Hollandaise, 904. Roast Beef, 527. Tomato, Mayonnaise salad, 1071. Iced Pound Cake, 1193. Coffee, 1349.

Thursday, March --.

~Breakfast.~

Poached Eggs on toast, anchovy butter, 404. Fried Whitebait, 301. Tripe à la Bordelaise, 544. Hashed Potatoes au Gratin, 1004. Crême-en-mousse au maraschino, 1257.

~Luncheon.~

Crabs à la St. Jean, 371. Hashed Turkey en bordure, 805. Stewed Lima Beans, 952. Pumpkin Pie, 1099.

~Dinner.~

Blue Point Oysters, 298. Cream of Lima Beans, 75. Celery, 290. Thon, 282. Salmon à l’Irlandaise, 307. Shoulder of Lamb, Flamande, 699. Risotto, 1017. Sweetbreads, larded, with Mushrooms, 609. Green Peas à l’Anglaise, 978. Roast Red-head Ducks, 876. Watercress Salad, 1072. Charlotte Russe, 1261. Stilton Cheese. Coffee, 1349.

Friday, March --.

~Breakfast.~

Tomato Omelet, 456. Shad, with Sorrel, 327. Potatoes, maître d’hôtel, 985. Spaghetti au Gratin, 961. Rice and Milk, 1177.

~Luncheon.~

Fish Balls, 347. Stewed Beef à l’Egyptienne, 540. Rice à la Ristori, 1016. Lobster Salad, 1061. Peach Tarts, 1106.

~Dinner.~

Little Neck Clams, 300. Onion, 130. Sardines, 283. Olives. Red-snapper, Egg sauce, 309, 161. Mutton Chops, Napolitaine, 646. Beans Panachés, 950. Chicken Croquettes à l’Ecarlate, 760. Cauliflower, Hollandaise, 925, 160. Roast Corn Plovers, 865. Chicory Salad, 1045. Baba au Madère, 1217. Coffee, 1349.

Saturday, March --.

~Breakfast.~

Eggs à la Tripe, 419. Fried Sole, Colbert sauce, 320. Hashed Mutton en bordure, 653. Potatoes en paille, 1014. Corn Fritters, 965.

~Luncheon.~

Broiled Veal Kidneys, with Bacon, 713. Braised Beef en Daube, 483. Stuffed Peppers, 975. Allumettes, 1205.

~Dinner.~

Rockaway Oysters, 298. Chiffonade, 14. Anchovies, 284. Tomatoes, 288. Codfish, sauce Hollandaise, 352, 160. Minced Veal à la Catalan, 575. Chicory, Cream sauce, 932. Broiled Sirloin à la Béarnaise, 492. String Beans, 948. Roast Leg of Mutton, 648. Dandelion salad, 1049. Chocolate Ice-cream, 1272. Petites Bouchées à la Mme. Astor, 1238. Coffee, 1349.

Sunday, March --.

~Breakfast.~

Omelet à la Vanderbilt, 471. Boned Broiled Smelts, Béarnaise sauce, 353. Tripe à la Lyonnaise, 548. Fried Potatoes, 993. Stewed Prunes à la Général Dufour, 1330.

~Luncheon.~

Cromesquis aux fines herbes, 268, 143. Stewed Veal à la Marengo, 624. Spaghetti Napolitaine, 959. Chicken Salad, 1044. Rice and Orange Pudding, 1130.

~Dinner.~

East River Oysters, 298. Consommé Impérial, 111. Radishes, 292. Olives. Shad with sorrel, 327. Tenderloin of Beef, larded, with stuffed tomatoes, 516, 1023. Suprême of Chicken à la Rothschild, 790. Fresh Asparagus, 904. Punch à la Lalla Rookh, 1308. Roast English Snipe, 868. Barbe de Capucine Salad, 1038. Omelet Soufflée, 474. Pont l’Evêque Cheese. Coffee, 1349.

Monday, April --.

~Breakfast.~

Eggs à la Livingstone, 410. Fillets of Sole à la Horly, 321. Corned Beef Hash à la Zingara, 530. Potatoes au Gratin, 1004. Strawberries and Cream.

~Luncheon.~

Stuffed, Deviled Crabs, 370. Blanquette of Veal à la Reine, 550. Lamb Tongue Salad, 1056. Cream au Cognac, 1258.

~Dinner.~

Clams, 300. Pâté d’Italie, 103. Sardines, 283. Olives. Broiled Trout, maître d’hôtel, 314. Sirloin Piqué à la Bordelaise, 491. Spinach, with Eggs, 940. Pigeon Cutlets à la Victoria, 815. Succotash, 1022. Roast Hindquarter of Spring Lamb, 1361. Watercress Salad, 1072. Baba, 1216. Brie Cheese. Coffee, 1349.

Tuesday, April --.

~Breakfast.~

Omelet, bonne femme, 466. Broiled Beefsteak, 524. Calf’s Brains, black butter, 557. Hashed Potatoes, 1002. Brioches à la Condé, 1203.

~Luncheon.~

Scallops Brestoise, 392. Mutton Stew, Fermière, 655. Shrimp Salad, 1067. Plum Pie, 1094.

~Dinner.~

Oysters, 298. Mock Turtle, 17. Thon, 282. Celery, 290. Bluefish à la Bordelaise, 341. Mignons Filets à la Pompadour, 509. Oyster-plant à la Poulette, 1019. Antelope Steaks, Colbert sauce, 881. String Beans, 948. Roast Rhode Island Turkey, 800. Chicory Salad, 1045. Chocolate Ice-cream, 1272. Sweet Almond Macaroons, 1210. Coffee, 1349.

Wednesday, April --.

~Breakfast.~

Eggs, with black butter, 414. Spring Lamb Chops, with Bacon, 647, 754. Sausages, with White Wine, 735. Saratoga Potatoes, 1011. Waffles and Sugar, 1196.

~Luncheon.~

Smelts, sauce Béarnaise, 353. Braised Beef à la Mode, 479. Stewed Corn, 964. Tomato Salad, 1070. Coffee Eclairs, 1244.

~Dinner.~

Little Neck Clams, 300. Purée Jackson, 43. Lyons Sausage, 286. Radishes, 292. Kingfish, maître d’hôtel, 329. Potatoes Hollandaise, 999. Brisotin of Veal à l’Ecarlate, 555. Spinach, with gravy, 943. Broiled Turkey Legs à la Diable, 766. Mushrooms on Toast, 914. Roast Beef, 527. Dandelion Salad, 1048. Omelet Célestine, 477. Coffee, 1349.

Thursday, April --.

~Breakfast.~

Omelet Raspail, 467. Hashed Lamb à l’Anglaise, 688. Broiled Calf’s Liver, maître d’hôtel, 584, 145. Stewed Tomatoes, 1027. Rice Cake, 1222.

~Luncheon.~

Broiled Trout au Petit Salé, 314, 754. Stewed Beef, Dufour, 541. French Peas. Croquettes of Sweetbreads, with Mushrooms, 620, 230. Huckleberry Tarts, 1113.

~Dinner.~

Rockaway Oysters, 298. Printanier Royale, 124. Radishes, 292. Celery, 290. Shad, with fine Herbs, 315. Fricandeau, with Sorrel, 577. Piloff of Chicken à la Turque, 782. Beans Panachés, 950. Roast Squab, 816. Barbe de Capucine Salad, 1038. Peach Pudding à la Richelieu, 1150. Swiss Cheese. Coffee, 1349.

Friday, April --.

~Breakfast.~

Eggs au Miroir, 425. Broiled Fresh Mackerel, 329. Mutton Chops à la Provençale, 642. Lima Beans, 952. Galette, 1221.

~Luncheon.~

Frogs à la Poulette, 399. Chicken Pot-pie, 757. Risotto, 1017. Lobster Salad, 1061. French Pudding à la Delmonico, 1139.

~Dinner.~

Clams, 300. Purée of Crécy, 47. Tomatoes, 288. Olives. Bass à la Chambord, 343. Porterhouse Steak à la Bordelaise, 491. Stewed Oyster-plant, 1018. Sweetbreads à la Financière, 603. Fresh Peas, 978. Roast Spring Chicken, 755. Chicory Salad, 1046. Kirsch Jelly, 1319. Cheddar Cheese. Coffee, 1349.

Saturday, April --.

~Breakfast.~

Omelet, with Chicken Livers, 464. Broiled Smelts, Tartare sauce, 353, 207. Pig’s Feet, St. Hubert, 727. Potato Croquettes, 997. Stewed Apricots, 1335.

~Luncheon.~

Fried Whitebait, 301. Braised Noix of Veal à la Providence, 590. Spinach à l’Anglaise, 940. Macédoine Salad, 1063. Chocolate Eclairs, 1243.

~Dinner.~

Shrewsbury Oysters, 298. Giblets, with Barley, 21. Bologna Sausages, 286. Radishes, 292. Fresh Mackerel, Colbert, 329, 190. Croustade of Chicken Livers, 763. Turnips, with gravy, 967. Lamb Sweetbreads en caisses, 274. Artichokes Barigoul, 897. Snipe sur Canapé, 868. Doucette Salad, 1054. Cocoanut Pudding, 1147. Coffee, 1349.

Sunday, April --.

~Breakfast.~

Eggs, with Tarragon, 429. Haddock, Cream sauce, 352, 181. Calf’s Liver Sauté à l’Italienne, 580. Corn, stewed with butter, 964. Cream Renversée, 1252.

~Luncheon.~

Sole au Gratin, 319. Stewed Beef à la Dufour, 541. Broiled Tomatoes, 1025. Timbales à la Schultze, 263. Fresh Strawberry Tarts, 1117.

~Dinner.~

Blue Point Oysters, 298. Consommé Princesse, 113. Olives. Radishes, 292. Stuffed Lobster, 367. Saddle of Mutton, Londonderry sauce, 668. Fried Oyster-plant, 1021. Coquilles of Chicken, with Mushrooms, 271, 230. Fresh Asparagus, 904. Punch au Kirsch, 1305. Roast Teal Ducks, 859. Celery, Mayonnaise Salad, 1042. Rum Cake, 1229. Gorgonzolla Cheese. Coffee, 1349.

Monday, April --.

~Breakfast.~

Omelet, with fine Herbs, 451. Hamburg Steak, Russian sauce, 526. Kidneys, stewed with Madeira, 662. Saratoga Potatoes, 1011. Rice and Cream à la Croce, 1296.

~Luncheon.~

Gerthins Welsh Rarebit, 296. Fish Balls, 347. Hashed Turkey, with Cream, 804. Russian Salad, 1065. Custard Pie, 1100.

~Dinner.~

Little Neck Clams, 300. Brunoise, with Sorrel, 4. Radishes, 292. Lyons Sausage, 286. Shad, vert-pré, 328. Sweetbreads à la Catalan, 616. New String Beans au blanc, 947. Balotine of Lamb au jus, 675. French Peas. Roast Goose, 808. Watercress Salad, 1072. Apple Fritters, 1191. Coffee, 1349.

Tuesday, April --.

~Breakfast.~

Eggs à la Reine, 438. Codfish Tongues, with black butter, 349. Tripe à la Lyonnaise, 548. Stewed Turnips, 967. Brioche, 1201.

~Luncheon.~

Broiled Trout, maître d’hôtel, 314. Cucumber Salad, 289. Escalops of Veal à la Duxelle, 569. Mashed Potatoes, 998. Mille Feuilles, 1223.

~Dinner.~

East River Oysters, 298. Ox-tail, with Barley, 38. Olives. Radishes, 292. Bouchées à la Reine, 270. Beef Tongue à la Gendarme, 532. Tomatoes à la Bock, 1026. Haricot of Lamb à la Providence, 701. Beans Panachés, 950. Roast Squab, 816. Lettuce Salad, 1057. Charlotte Russe, 1261. Coffee, 1349.

Wednesday, April --.

~Breakfast.~

Plain Omelet, 450. Fish Balls, 347. Mutton Chops, with Watercress, 647. Julienne Potatoes, 1013. Brioches Fluttes, 1204.

~Luncheon.~

Smelts, with White Wine, 342. Hamburg Steak, Russian sauce, 526. Cauliflower, Hollandaise, 925. Madeleine, 1226.

~Dinner.~

Clams, 300. Jardinière, 28. Tomatoes, 288. Olives. Bass en Matelote, 332. Roast Ham, Champagne sauce, 723. Stewed Corn, 964. Antelope Chops, Port Wine sauce, 891. Stuffed Green Peppers, 975. Roast Beef, 527. Barbe de Capucine Salad, 1038. Vanilla Ice-cream, 1271. Petites Bouchées des Dames, 1237. Coffee, 1349.

Thursday, April --.

~Breakfast.~

Eggs à l’Aurore, 444. Broiled Salt Mackerel, 329. Hashed Beef au Gratin, 529. Fried Onions, 969. Rice and Milk, 1177.

~Luncheon.~

Broiled Shad’s Roe, with bacon, 402. Lamb Steaks à l’Américaine, 718. Potatoes au Gratin, 1004. Home-made Cake, 1220.

~Dinner.~

Rockaway Oysters, 298. Consommé Renaissance, 115. Radishes, 292. Lyons Sausage, 286. White Perch, Tartare sauce, 353, 207. Curry of Lamb à l’Indienne, 677 Turnips, with gravy, 967. Chicken Vol-au-vent à la Financière, 810. Spring Lamb, Mint sauce, 1361, 169. Dandelion Salad, 1049. Apples Meringuées, 1248. Imported Brie Cheese. Coffee, 1349.

Friday, April --.

~Breakfast.~

Eggs à la Bennett, 447. Picked-up Codfish, 346. Sheep’s Feet à la Poulette, 654. Spaghetti à l’Italienne, 960. Stewed Prunes, 1330.

~Luncheon.~

Cromesquis à la Reine, 765. Trout, Ravigote butter, 147. Minced Tenderloin à la Portugaise, 501. Fried Egg-plant, 907. Rhubarb Pie, 1085.

~Dinner.~

Oysters, 298. Gumbo of Frogs, 23. Olives. Tomatoes, 288. Bass à la Béarnaise, 353. Sweetbreads au Salpicon, 605. Pigeons en compote, 822. Sorrel, with gravy, 974. Roast Turkey, 800. Chicory Salad, 1045. Almond Cake, glacé, 1208. Coffee, 1349.

Saturday, April --.

~Breakfast.~

Eggs à la Suisse, 441. Broiled Boned Smelts, maître d’hôtel, 355, 145. Lamb Steak, 718. Potatoes Sautées au beurre, 994. Milan Cake, 1228.

~Luncheon.~

Stuffed Deviled Crabs, 370. Veal Stew à la Marengo, 624. Cauliflower au Gratin, 926. Maraschino Jelly, 1319.

~Dinner.~

Little Neck Clams, 300. Julienne, 27. Sardines, 283. Cucumbers, 289. Red-snapper, Egg sauce, 352, 161. Tenderloin of Beef à la Chéron, 504. Oyster-plant à la Poulette, 1019. Salmi of Snipe à la Moderne, 870. Spinach, maître d’hôtel, 942. Roast Mutton, 585. Escarole Salad, 1055. Lemon Pudding, 1157. Coffee, 1349.

Sunday, April --.

~Breakfast.~

Chicken Liver Omelet, 464. Broiled Shad’s Roe, maître d’hôtel, 402. Sausages à l’Italienne, 737. Fried Oyster-plant, 1021. Crême en Mousse au Café, 1253.

~Luncheon.~

Long Island Smelts au Gratin, 355. Tripe à la Bordelaise, 544. Spaghetti Napolitaine, 959. Timbales Lagardère, 809. Pineapple Tarts, 1115.

~Dinner.~

Blue Point Oysters, 298. Chicken à la Piémontaise, 63. Celery, 290. Radishes, 292. Boiled Salmon, Oyster sauce, 303. Escalops of Sweetbreads à la Richelieu, 574. Stuffed Tomatoes, 1023. Chicken Sauté à l’Hongroise, 772. Green Peas à l’Anglaise, 978. Romaine Punch, 1304. Roast Grass Plover, 865. Lettuce, Mayonnaise salad, 1042, 1057. Strawberry Shortcake, 1214. Strachino Cheese. Coffee, 1349.

Monday, April --.

~Breakfast.~

Scrambled Eggs, with chicory, 409. Broiled Lamb Fries, Tomato sauce, 673. Beefsteak, with watercress, 524. Potatoes, maître d’hôtel, 985. Strawberries and Cream.

~Luncheon.~

Codfish à l’Hollandaise, 317. Veal Cutlets, Pagasqui, 560. Carrots and Cream, 927. Cauliflower Salad, 1040. Raspberry Tarts, 1118.

~Dinner.~

Little Neck Clams, 300. Potage à la McDonald, 95. Olives. Mortadella, 287. Bluefish au Gratin, 319. Turkey Legs à la Diable, 766. Potatoes à l’Hollandaise, 999. Lamb Chops, maison d’or, 683. String Beans à l’Anglaise, 948. Snipe sur Canapé, 868. Chicory Salad, 1045. Stewed Peaches, 1334. Bitter Almond Macaroons, 1209. Coffee, 1349.

Tuesday, April --.

~Breakfast.~

Omelet à l’Espagnole, 472. Broiled Bluefish, maître d’hôtel, 329. Brochettes of Lamb à la Dumas, 674. Potato Croquettes, 997. Stewed Green-gages, 1336.

~Luncheon.~

Oysters à la Baltimore, 388. Beefsteak Pie à l’Américaine, 488. Fried Egg-plant, 907. Rum Omelet, 476.

~Dinner.~

Oysters, 298. Consommé Pure, 100. Anchovies, 284. Radishes, 292. Broiled Pompano, 329. Potatoes, Windsor, 1008. Chicken Croquettes, with mushrooms, 276. Saddle of Venison, Currant Jelly sauce, 878. Fresh Asparagus, 904. Roast Leg of Mutton, 648. Watercress Salad, 1072. Cold Maraschino Pudding, 1134. Coffee, 1349.

Wednesday, April --.

~Breakfast.~

Eggs à la Meyerbeer, 437. Fried White Perch, Colbert sauce, 301, 190. Broiled Calf’s Liver and Bacon, 584. Potatoes Lyonnaise, 991. Sherry Wine Jelly, 1318.

~Luncheon.~

Canapé Lorenzo, 391. Broiled Beefsteak, Marrow sauce, 493. Spaghetti au Gratin, 961. Suèdoise Salad, 1069. Strawberry Pie, 1095.

~Dinner.~

Massachusetts Bay Oysters, 298. Mutton à l’Ecossaise, 31. Radishes, 292. Olives. Fresh Mackerel, St. Nazaire, 329, 236. Mignons Filets à la Lorillard, 1364. Stuffed Tomatoes, 1023. Suprême of Chicken à la Toulouse, 786. New String Beans, 945. Brochette of Reed-birds, with Bacon, 877, 754. Barbe de Capucine Salad, 1038. Coffee Ice-cream, 1273. Galette, 1221. Coffee, 1349.

Thursday, April --.

~Breakfast.~

Ham Omelet, 462. Fried Whitebait, 301. Minced Veal à la Catalan, 575. Stewed Carrots and Cream, 927. Strawberries and Cream.

~Luncheon.~

Scallops Brestoise, 392. Pork and Beans, 752. Crab Salad, 1047. Rice Cake à la Mazzini, 1230.

~Dinner.~

Linn Haven Oysters, 298. Consommé d’Orléans, 110. Tomatoes, 288. Olives. North River Shad, maître d’hôtel, 326. Cucumber Salad, 289. Haricot of Lamb à la Providence, 701. Balotine of Squab à l’Italienne, 818. Fresh Peas, 978. Roast Beef, 527. Dandelion Salad, with eggs, 1049. Apples Meringuées, 1248. Coffee, 1349.

Friday, April --.

~Breakfast.~

Lobster Omelet, 454. Broiled Fresh Mackerel, maître d’hôtel, 329. Lamb Mignons, Madeira sauce, 1360, 185. Sweet Potatoes, stewed, 995. Brioches Fluttes, 1204.

~Luncheon.~

Kingfish, with sorrel, 327. Blanquette of Veal, with nouilles, 552. Potatoes, Hollandaise, 999. Lobster Salad, 1061. Baked Apples, 1124.

~Dinner.~

Little Neck Clams, 300. Cream of Asparagus, 70. Celery, 290. Mortadella, 287. Oyster Patties, 387. Roast Ham, with sweet corn, 724. Spinach, with eggs, 943. Breast of Lamb, Jardinière, 702. Brussels Sprouts, 922. Roast Turkey, 800. Doucette Salad, 1052. Baba, with rum, 1217. Coffee, 1349.

Saturday, April --.

~Breakfast.~

Eggs à la Tripe, 419. Mutton Hash à la Zingara, 652. Black Sausage, with mashed potatoes, 719. Rice à la Croce, 1296.

~Luncheon.~

Lobster en Brochette, 361. Porterhouse Steak, 524. Carrots and Cream, 927. Macaroni Croquettes, 279. Mille Feuilles, 1223.

~Dinner.~

Keyport Oysters, 298. Chicken Hollandaise, 64. Radishes, 292. Lyons Sausage, 286. Fillets of Bass, with White Wine, 342. Sweetbreads à la Montglas, 615. String beans, 945. Boiled Turkey, Oyster sauce, 797. Stuffed Green Peppers, 975. Roast Beef, 527. Escarole Salad, 1055. Nelson Pudding, 1155. Coffee, 1349.

Sunday, April --.

~Breakfast.~

Omelet à la Vanderbilt, 471. Boiled Skate, black butter, 325, 159. Calf’s Feet, sauce piquante, 599. Stewed Potatoes, 995. Whipped Cream à la Vanille, 1254.

~Luncheon.~

Salmon, with Anchovy butter, 303, 146. Braised Beef à l’Orsini, 481. Spinach, with Eggs, 940. Timbales à la Schultze, 263. Mince Pie, 1082.

~Dinner.~

Mill Pond Oysters, 298. Potage of Rice à la Maintenon, 98. Radishes, 292. Olives. Broiled Trout, maître d’hôtel, 314. Cucumber Salad, 289. Breast of Lamb, Jardinière, 702. Chicken Fricassé à la Reine, 780. Fresh Green Peas, 978. Punch à la Cardinal, 1306. Snipe sur Canapé, 868. Lettuce and Tomato Salad, 1060. St. Honoré à la Rose Delmonico, 1212. Roquefort Cheese. Coffee, 1349.

Monday, April --.

~Breakfast.~

Oatmeal. Eggs à l’Alsacienne, 443. Broiled Veal Cutlets, sauce piquante, 564, 203. Tripe à la Créole, 545. Potatoes maître d’hôtel, 985. Stewed Pears, 1333.

~Luncheon.~

Golden Buck, Welsh Rarebit, 295. Beefsteak Pie, à l’Anglaise, 487. Anchovy Salad, 1037. Vermicelli Pudding, 1142.

~Dinner.~

Little Neck Clams, 300. Consommé Patti, 126. Tomatoes, 288. Olives. Lobster Croquettes, sauce Colbert, 365. Saddle of Mutton, Poivrade sauce, 667. Sorrel au gras, 974. Salmi of Snipe à la Walter Scott, 856. Roast Mushrooms on Toast, 916. Roast Reed-birds, 877. Tomato Salad, Mayonnaise, 1071. Omelet Soufflée, 474. Coffee, 1349.

Tuesday, April --.

~Breakfast.~

Omelet, with Green Peas, 459. Lobster Cutlets, Victoria, 366. Breaded Mutton Chops, Tomato sauce, 643, 205. Fried Egg-plant, 907. Apples, with Rice, Meringuées, 1169.

~Luncheon.~

Broiled Oysters on Toast, 382. Mignons Filets, marinaded Russian sauce, 511. Potatoes en paille, 1014. Stewed Artichoke Bottoms, 897. Pear Pie, open, 1088.

~Dinner.~

Doxie Rockaway Oysters, 298. Clear Green Turtle, 18. Thon, 282. Radishes, 292. Shad, vert-pré, 328. Curry of Lamb à la Créole, 678. Balotine of Squab, à l’Italienne, 818. Fresh Asparagus, Hollandaise, 904. Roast Sirloin of Beef, 527. Dandelion Salad, 1048. Tutti Frutti, 1293. English Cheese. Coffee, 1349.

Wednesday, April --.

~Breakfast.~

Poached Eggs on Toast, 404. Broiled Kingfish, maître d’hôtel, 329. Stewed Chicken Livers, with Madeira, 767. Potatoes à la Rice, 1007. Stewed Apples, 1332.

~Luncheon.~

Sheep’s-head à la Créole, 339. Calf’s Head à la Cavour, 638. French Peas. Beef Salad, 1039. Strawberry Tarts, 1117.

~Dinner.~

Cherry-stone Oysters, 298. Menestra, 36. Olives. Caviare, 281. Bass à la Chambord, 343. Lamb Chops, maison d’or, 683. Beans Panachés, 950. Antelope Steak, purée of Chestnuts, 882. Spinach, 940. Roast Ptarmigan sur Canapé, 862. Lettuce, Mayonnaise Salad, 1042. Plum Pudding, 1163. Coffee, 1349.

Thursday, April --.

~Breakfast.~

Sausage Omelet, 465. Scallops, Tomato sauce, 392, 205. Mignons Filets, with Anchovy butter, 509, 146. Potato Croquettes, 997. Strawberries and Cream.

~Luncheon.~

Broiled Trout, with fine Herbs, 315. Chicken Croquettes à l’Ecarlate, 760. Spaghetti, with Cream, 954. Savarin, 1197.

~Dinner.~

Oak Island Oysters, 298. Consommé Tapioca, 104. Sardines, 283. Radishes, 292. Timbales à l’Ecossaise, 261. Shoulder of Lamb, Rouennaise, 698. Risotto, 1017. Coquilles of Sweetbreads à la Reine, 623. Roast Squabs, with Watercress, 816. Barbe de Capucine Salad, 1038. Banana Ice-cream, 1277. Lady-fingers, 1231. Coffee, 1349.

Friday, April --.

~Breakfast.~

Scrambled Eggs, with mushrooms, 407. Oysters en brochette, with Bacon, 385. Sausages à la Gastronome, 740. Macaroni, with Cheese, 956. Preserved Cherries, 1347.

~Luncheon.~

Lobster à la Diable, 364. Stewed Mutton, Portugaise, 658. Fried Oyster-plant, 1021. Iced Timbale of Rice, 1175.

~Dinner.~

Shrewsbury Oysters, 298. Cream of Artichokes, 72. Radishes, 292. Celery, 290. Pompano au Gratin, 319. Tenderloin Piqué à la Sevigné, 520. Broiled Spring Chickens, 756. Broiled Mushrooms, 916. Roast Teal Ducks, 859. Escarole Salad, 1055. Apple Cake, 1211. Coffee, 1349.

Saturday, April --.

~Breakfast.~

Eggs à la Provençale, 422. Fried Frost-fish, 301. Beefsteak à la Moëlle, 493. Broiled Tomatoes, 1025. French Pancake, with Jelly, 1187.

~Luncheon.~

Broiled Shad, maître d’hôtel, 326. Blanquette of Veal, with Peas, 551. Tomatoes à la Marseillaise, 1029. Boiled Apple Dumplings, 1127.

~Dinner.~

Little Neck Clams, 300. Purée Condé, 48. Olives. Thon, 282. Smelts, Tartare sauce, 353, 207. Amourettes of Lamb, Tomato sauce, 673. String Beans, 948. Salmi of Ptarmigan, Chasseur, 864. Asparagus, sauce Hollandaise, 904. Roast Loin of Veal, 585. Watercress Salad, 1072. Pudding à la U. S. Grant, 1159. Coffee, 1349.

Sunday, April --.

~Breakfast.~

Kidney Omelet, 463. Shad, White Wine sauce, 342. Veal Cutlets à la Milanaise, 563. Potato Croquettes, 997. Crême en Mousse au Maraschino, 1257.

~Luncheon.~

Salmon à la Régence, 305. Squabs à la Chipolata, 821. Stewed Okras à la Créole, 1031. Salad à l’Italienne, 1036. Charlotte Russe, 1261.

~Dinner.~

Blue Point Oysters, 298. Chicken à la Richmond, 62. Radishes, 292. Olives. Timbales of Nouilles à la Genoise, 262. Spring Lamb Chops, Colbert sauce, 647, 190. Green Peas, 980. Broiled Tenderloin à la Trianon, 507. Asparagus à la Tessinoise, 906. Champagne Punch, 1307. Roast Capon, 755. Lettuce, French dressing, 1070. Strawberry Shortcake, 1214. Gorgonzolla Cheese. Coffee, 1349.

Monday, April --.

~Breakfast.~

Eggs à la Béchamel, 416. Fish Balls, 347. Brochettes of Lamb à la Dumas, 674. Mashed Potatoes au Gratin, 1004. Rice and Milk, 1177.

~Luncheon.~

Stuffed Oysters à la Mali, 386. Roulade of Beef à l’Ecarlate, 539. Potatoes Hollandaise, 999. Tongue Salad, 1056. Cranberry Pie, 1095.

~Dinner.~

Prince’s Bay Oysters, 298. Paysanne, 53. Radishes, 292. Anchovies, 284. Bass, sauce Hollandaise, 309, 160. Calf’s Brains, sauce Tartare, 559. Stewed Corn, 964. Boiled Leg of Mutton, Caper sauce, 651. Spinach au Croûtons, 943. Roast Ptarmigan, 862. Dandelion Salad, 1049. Baba, 1216. Coffee, 1349.

Tuesday, April --.

~Breakfast.~

Omelet, with fine Herbs, 451. Broiled Pickerel, butter sauce, 329, 155. Hashed Chicken en Bordure, 805. Stewed Beets, 911. Corn Fritters, 965.

~Luncheon.~

Canapé Lorenzo, 391. Minced Veal à la Catalan, 575. Beans Panachés, 950. Bermuda Potato Salad, 1073. Allumettes, 1205.

~Dinner.~

Clams, 300. Tomato à l’Andalouse, 58. Olives. Green Peppers. Trout à la Chambord, 313. Sirloin Piqué à la Duchesse, 516. Stuffed Tomatoes à la Reine, 1024. Stewed Antelope à la Française, 887. Artichokes à la Duxelle, 898. Roast Turkey, cranberry sauce, 800, 1329. Chicory Salad, 1045. Méringues Glacées, 1301. Coffee, 1349.

Wednesday, May --.

~Breakfast.~

Eggs à la Bonne Femme, 432. Porgies à la Horly, 321. Pig’s Feet, sauce Robert, 728. Mashed Potatoes, à l’Hollandaise, 999. Blackberries and Cream.

~Luncheon.~

Oysters en Brochette au Petit Salé, 385. Stewed Lamb, with Flageolets, 707. Tongue Salad, 1056. Peach Tarts, 1106.

~Dinner.~

Rockaway Oysters, 298. Cream of Barley, 77. Olives. Caviare, 281. Bass en Matelote, 332. Beef-tongue, Napolitaine, 534. Artichokes, Barigoul, 897. Squabs en Crapaudine, 819. New String Beans, 948. Roast Mutton, 585. Dandelion Salad, 1049. Cream Renversée, 1252. Coffee, 1349.

Thursday, May --.

~Breakfast.~

Tomato Omelet, 456. Broiled Kingfish, 329. Lamb Chops au Petit Salé, 682, 754. Potatoes Julienne, 1013. Rice Cake, 1222.

~Luncheon.~

Stuffed Deviled Clam, 376. Veal Cutlets en Papillotes, 566. Stewed Tomatoes, 1027. Herring Salad, 1074. Mille Feuilles, 1223.

~Dinner.~

Little Neck Clams, 300. Consommé Diplomate, 93. Radishes, 292. Olives. Kennebec Salmon, Lobster sauce, 303, 158. Tenderloin of Beef, Piqué à la Portugaise, 517. Potatoes Duchesse, 1006. Chicken Sauté à la Ranhofer, 1363. Asparagus, sauce Hollandaise, 904. Roast Ptarmigan, 862. Romaine Salad, 1064. Cabinet Pudding, 1164. Coffee, 1349.

Friday, May --.

~Breakfast.~

Eggs à la Bourguignonne, 411. Blackfish aux fines Herbes, 331. Lamb Kidneys, with Bacon, 713. Baked Potatoes. Wheat Cakes, 1184.

~Luncheon.~

Sole au Gratin, 319. Beefsteak Pie à l’Anglaise, 487. Crab Salad, 1047. French Pudding à la Delmonico, 1139.

~Dinner.~

Kirtig’s Oysters, 298. Busecca Milanaise, 7. Sardines, 283. Radishes, 292. Frogs à la Poulette, 399. Brisotin of Veal, Poivrade sauce, 554, 194. Stuffed Peppers, 975. Chicken à la Maryland, 785. Lima Beans, 952. Roast Teal Ducks, with gravy, 859. Chicory Salad, 1045. Lemon Ice-cream, 1278. Coffee, 1349.

Saturday, May --.

~Breakfast.~

Eggs à la Paysanne, 433. Corned Beef Hash, 531. Stewed Calf’s Liver à l’Alsacienne, 582. Sweet Potatoes Soufflées, 1010. Stewed Apricots, 1335.

~Luncheon.~

Oysters, à la Mali, 386. Ragout of Veal, Marengo, 624. String Bean Salad, 1068. Strawberry Pie, 1095.

~Dinner.~

Clams, 300. Croute-au-Pot, 11. Radishes, 292. Mortadella, 287. Shad’s Roe, with Bacon, 402. Pigeon Cutlets, à la Victoria, 815. Green Peas, with Cream, 980. Brochette of Lamb, sauce Piquante, 674, 203. Artichokes, Florentine, 903. Roast Loin of Pork, 751. Romaine Salad, 1064. Charlottes Panachées, 1300. Coffee, 1349.

Sunday, May --.

~Breakfast.~

Eggs à l’Impératrice, 440. Broiled Spanish-mackerel, maître d’hôtel, 329. Hashed Turkey en Bordure, 805. Stewed Lima Beans, with Cream, 952. Rice and Cream à la Croce, 1296.

~Luncheon.~

Canapé Lorenzo, 391. Broiled Porterhouse Steak, Anchovy butter, 524, 146. Potato Croquettes, 997. Cauliflower Salad, 1040. Strawberries and Cream.

~Dinner.~

Mill Pond Oysters, 298. Purée Mongole, 50. Olives. Radishes, 292. Sole Normande, 318. Turban of Chicken, à la Cleveland, 791. Stuffed Tomatoes, 1023. Lamb Chops à la Maintenon, 685. Asparagus à la Vinaigrette, 905. Punch à la Française, 1311. Roast Grass Plovers, 865. Chicory Salad, 1045. Rum Cake, 1299. Strawberry Ice-cream, 1274. Strachino Cheese. Coffee, 1349.

Monday, May --.

~Breakfast.~

Eggs à la Turque, 439. Broiled Bluefish, 329. Lamb Steak, sauce Piquante, 717. Saratoga Potatoes, 1011. Buckwheat Cakes, 1183.

~Luncheon.~

Coquilles of Chicken à l’Anglaise, 271. Fricandeau à la Morlaisienne, 579. Oyster-plant à la Poulette, 1019. Madeleine, 1226.

~Dinner.~

Keyport Oysters, 298. Consommé Célestine, 118. Olives. Anchovies, 284. Broiled Lobster à la Diable, 364. Sirloin Steak, with Marrow, 493. Sorrel and Cream, 973. Vol-au-Vent à la Financière, 810. Roast Leg of Mutton, 648. Salad, Barbe de Capucine, 1038. Pineapple Fritters, 1191. Coffee, 1349.

Tuesday, May --.

~Breakfast.~

Omelet, with Sardines, 468. Fried Whitebait, 301. Veal Cutlets à la Pagasqui, 560. Mashed Potatoes au Gratin, 998. Brioche, 1201.

~Luncheon.~

Frogs, broiled, 398. Shoulder of Lamb, Jardinière, 696. Fried Onions, 969. Tomato, Mayonnaise salad, 1071. Lemon Méringue Pie, 1102.

~Dinner.~

Little Neck Clams, 300. Crabs, with Gumbo, 24. Watercress, 1072. Sardines, 283. Bass à l’Italienne, 337. Beef-tongue à la Gendarme, 532. Lima Beans, 952. Stewed Chicken, with fresh Tarragon, 774. Asparagus, Hollandaise sauce, 904. Roast Beef, 527. Dandelion Salad, 1049. Peach Pudding à la Richelieu, 1150. Coffee, 1349.

Wednesday, May --.

~Breakfast.~

Eggs au Soleil, 415. Broiled Oysters en Brochette, 385. Pig’s Feet à la Poulette, 731. Potatoes en Paille, 1014. Strawberries and Cream.

~Luncheon.~

Boiled Fresh Mackerel, maître d’hôtel, 329. Veal Cutlets à la Milanaise, 563. Stewed Corn, 964. Cherry Tarts, 1111.

~Dinner.~

Parker Bay Oysters, 298. Chicken à la Créole, 65. Anchovies, 284. Radishes, 292. Shad au Gratin, 319. Fillet of Beef, larded à l’Egyptienne, 521. Artichokes à la Vinaigrette, 902. Croquettes of Game, sauce Périgueux, 833. Roast Chicken, 755. Watercress Salad, 1072. Indian Pudding, 1145. Rum Jelly, 1320. Coffee, 1349.

Thursday, May --.

~Breakfast.~

Eggs à la Hyde, 448. Fried Cod’s Tongues, 350. Pork Chops, Apple sauce, 748. Hashed Potatoes, sautées, 1003. Iced Timbale of Rice, 1175.

~Luncheon.~

Broiled Soft-shelled Crabs à la Diable, 369. Tripe à la Mode de Caën, 547. Potatoes Soufflées, 1010. Salad Suèdoise, 1069. Crême en Mouse au Curaçoa, 1259.

~Dinner.~

Oak Island Oysters, 298. Consommé Vermicelli, 103. Radishes, 292. Olives. Kingfish, Egg sauce, 329, 161. Stewed Kidneys, with cêpes, 714. Tomatoes à la Bock, 1026. Sweetbreads à la Pompadour, 618. Spinach, with Eggs, 940. Broiled Snipe, with Bacon, 869, 754. Lettuce Salad, 1057. Strawberry Shortcake, 1214. Coffee, 1349.

Friday, May --.

~Breakfast.~

Eggs à la Valencienne, 421. Fresh Mackerel à l’Italienne, 337. Escalops of Veal, with Spinach, 568, 939. Fried Potatoes, 993. Stewed Prunes à la Dufour, 1330.

~Luncheon.~

Mussels Marinière, 378. Mutton Chops, Soyer with Potatoes, 647. Green Peas, 978. Lobster à la Plummer Salad, 1062. Cocoanut Pudding, 1147.

~Dinner.~

Clams, 300. Sorrel, with Asparagus-tops, 41. Radishes, 292. Lyons Sausage, 286. Kennebec Salmon, Russian sauce, 303, 211. Braised Beef à la Mode, 479. Beans Panachés, 950. Croustade of Chicken à la Dreux, 762. Stuffed Tomatoes, 1023. Saddle of Spring Lamb, 1361. Dandelion à la Coutoise, 1051. Almond Cake, 1224. Coffee, 1349.

Saturday, May --.

~Breakfast.~

Omelet Raspail, 467. Broiled Pickerel, Anchovy butter, 329, 146. Corned Beef Hash au Gratin, 529. Potato Balls, 996. Milan Cake, 1228.

~Luncheon.~

Crabs à la St. Laurent, 372. Calf’s-head à la Vinaigrette, 640. Stuffed Egg-plant, 909. Maraschino Jelly, 1319.

~Dinner.~

Prince’s Bay Oysters, 298. Chicken, with Leeks, 68. Tomatoes, 288. Olives. Shad’s roe on Toast, 402. Potatoes, Hollandaise, 999. Epigrammes of Lamb, Macédoine, 689. Spaghetti à l’Italienne, 960. Stuffed Pig’s Feet, sauce Madère, 733. Green Peas and Bacon, 981. Roast Turkey, 800. Chicory Salad, 1046. Vanilla Ice-cream, 1271. Lady-fingers, 1231. Coffee, 1349.

Sunday, May --.

~Breakfast.~

Scrambled Eggs, with Truffles, 407. Broiled Brook-trout, with Bacon, 314, 754. Deviled Spring Lamb Chops, 647. Potatoes à l’Italienne, 990. Crême en Mousse au Café, 1253.

~Luncheon.~

Lobster à la Newburg, 359. Broiled Spring Chicken, with Bacon, 756, 754. Green Peas à la Bourgeoise, 979. Salad à la Russe, 1065. Pie à la Martha Washington, 1105.

~Dinner.~

East River Oysters, 298. Cream of Artichokes, 72. Radishes, 292. Olives. Bluefish, White Wine sauce, 342. Mignons Filets à la Parisienne, 514. Fresh Asparagus, 904. Stewed Chicken à la Parmentier, 773. Stuffed Lettuce, 953. Punch à la Lorenzo Delmonico, 1303. Bay Plovers, Roasted, 865. Lettuce Salad, 1058. Diplomatic Pudding, glacé, 1288. Fancy Almond Cakes, 1239. Stilton Cheese. Coffee, 1349.

Monday, May --.

~Breakfast.~

Omelet à l’Espagnole, 472. Fish Balls, 347. Fillet of Pork, sauce Robert, 741, 192. Potatoes, Château, 1009. Blackberries and Cream.

~Luncheon.~

Fried Soft-shelled Crabs, 368. Hashed Mutton à la Zingara, 652. String Beans, with cream, 946. Charlotte au Café, 1262.

~Dinner.~

Little Neck Clams, 300. Consommé Deslignac, 108. Lyons Sausage, 286. Radishes, 292. Trout, Shrimp sauce, 311. Stewed Chicken Livers au Madère, 767. Lima Beans, 952. Lamb Chops, Masséna, 687. Stuffed Green Peppers, 975. Squabs sur Canapé, 816. Romaine Salad, 1064. Bread Pudding, 1132. Coffee, 1349.

Tuesday, May --.

~Breakfast.~

Eggs à la Duchesse, 449. Shad’s Roe, maître d’hôtel, 402. Beefsteak, with Watercress, 524. Potatoes à la Hanna, 1012. French Pancake, 1186.

~Luncheon.~

Kingfish, sauce Ravigote, 329, 147. Panpiette of Veal à la Faubonne, 592. Spaghetti Napolitaine, 959. Rum Omelet, 476.

~Dinner.~

Small Rockaway Oysters, 298. Mock Turtle Soup, 17. Olives. Mortadella, 287. Fried Sea Bass, sauce Tartare, 301, 207. Ragout of Beef à la Dufour, 541. Vol-au-Vent à la Reine, 812. Cauliflower au Gratin, 926. Leg of Lamb, roasted, 648. Salad, Barbe de Capucine, 1038. Strawberry and Vanilla Ice-cream, 1274, 1271. Camembert Cheese. Coffee, 1349.

Wednesday, May --.

~Breakfast.~

Oatmeal, with Cream. Omelet, with Cheese, 469. Broiled Porterhouse Steak au Cresson, 524. Potatoes au Gratin, 1004. Sherry Wine Jelly, 1318.

~Luncheon.~

Codfish, Shrimp sauce, 352, 178. Chicken Hash à la Polonaise, 803. Fried Sweet Potatoes, 993. Sago Pudding, 1140.

~Dinner.~

Clams, 300. Purée Crécy, 47. Tomatoes, 288. Radishes, 292. Trout, Genoise sauce, 314, 187. Braised Beef à la Flamande, 482. Piloff of Chicken à la Créole, 783. Fresh Mushrooms on Toast, 916. Roast Capon, 755. Dandelion Salad, 1049. Peaches and Cream. Sweet Almond Macaroons, 1210. Coffee, 1349.

Thursday, May --.

~Breakfast.~

Eggs à la Bennett, 447. Butterfish aux fines Herbes, 331. Sausage à l’Anglaise, 736. Potatoes, with Bacon, 989. Stewed Prunes à la Dufour, 1330.

~Luncheon.~

Pompano, with White Wine, 342. Spring Lamb Steaks, purée of peas, 716. Fried Egg-plant, 907. Macédoine Salad, 1063. Rhubarb Pie, 1085.

~Dinner.~

Shrewsbury Oysters, 298. Consommé Princesse, 113. Watercress, 1072. Olives. Shad à la Vénitienne, 338. Broiled Tenderloin of Beef à la Nivernaise, 505. Spaghetti au Gratin, 961. Turkey à l’Anglaise, 795. Green Peas, 978. Roast Pigeons, 816. Doucette Salad, 1054. Biscuits Glacés, 1286. Coffee, 1349.

Friday, May --.

~Breakfast.~

Oatmeal and Cream. Shrimp Omelet, 434. Boiled Codfish, Egg sauce, 352, 161. Corned-beef Hash, American style, 529. Saratoga Potatoes, 1011. Fresh Cherries.

~Luncheon.~

Shad’s Roe, Béarnaise sauce, 402, 166. Breast of Veal à la Milanaise, 596. Crab Salad, 1047. Baked Apples, 1124.

~Dinner.~

Linn Haven Oysters, 298. Chicken à la Turque, 69. Celery, 290. Olives. Kingfish au Gratin, 319. Saddle of Mutton, currant jelly sauce, 666. Potatoes à la Hanna, 1012. Squabs en Compote, 822. Baked Tomatoes, 1028. Broiled Reed-birds, with Bacon, 877, 754. Romaine Salad, 1064. Baba au Rhum, 1217. Coffee, 1349.

Saturday, May --.

~Breakfast.~

Eggs au Miroir, 425. Fried Whitebait, 301. Calf’s Liver, Sauté à l’Alsacienne, 582. Stewed Potatoes, 995. Currant Jam.

~Luncheon.~

Broiled Soft-shelled Crabs à la Diable, 369. Beefsteak Pie, 488. Cauliflower au Gratin, 926. Rhubarb Tarts, 1112.

~Dinner.~

Little Neck Clams, 300. Cream of Asparagus, 70. Caviare, 281. Radishes, 292. Blackfish à la Joinville, 322. Veal Cutlets, St. Cloud, 561. String Beans, 948. Chicken Fricassé à l’Américaine, 781. Macaroni, with Cream, 954. Hindquarter of Spring Lamb, Mint Sauce, 1361, 169. Watercress Salad, 1072. Nelson Pudding, 1155. Coffee, 1349.

Sunday, May --.

~Breakfast.~

Omelet à la Vanderbilt, 471. Broiled Codfish, with Bacon, 310, 754. Lamb Fries, Mustard Sauce, 673, 202. Stewed Carrots à la Béchamel, 927, 154. Rice and Cream à la Croce, 1296.

~Luncheon.~

Cream Cheese. Scallops Brestoise, 392. Brochette of Lamb, with Bacon, 674, 754. Stewed Tomatoes, 1027. Japanese Salad, 1075. Apple Pie, 1083.

~Dinner.~

Blue Point Oysters, 298. Consommé Masséna, 102. Sardines, 283. Cucumber Salad, 289. Radishes, 292. Broiled Trout, with Bacon, 314, 754. Tenderloin of Beef, Piqué à la Provençale, 518. Stuffed Egg-plant, 909. Coquilles of Sweetbreads aux Champignons, 623. Champagne Punch, 1307. Roast Rhode Island Turkey, 800. Chicory Salad, 1045. Strawberry Shortcake, 1214. Imported Brie Cheese. Coffee, 1349.

Monday, May --.

~Breakfast.~

Eggs à la Chipolata, 442. Fried Sea-bass, 301. Hashed Turkey en Bordure, 805. Succotash, 1022. Small Brioches, 1202.

~Luncheon.~

Stuffed Deviled Crabs, 370. Stewed Mutton, Solferino, 656. Herring Salad, 1074. Vanilla Eclairs, 1245.

~Dinner.~

Little Neck Clams, 300. Consommé aux Pâtes d’Italie, 103. Olives. Lyons Sausage, 286. Salmon, Genoise Sauce, 306. Calf’s-head en Tortue, 641. Spinach, 940. Mignons of Lamb à la Pompadour, 509. Roast Ptarmigan, 862. Dandelion Salad, 1048. Stewed Prunes à la Général Dufour, 1330. Pithiviers Cake, 1225. Coffee, 1349.

Tuesday, May --.

~Breakfast.~

Smoked Beef Omelet, 461. Skate, with black Butter, 325, 159. Lamb Steak à l’Américaine, 718. Potatoes, maître d’hôtel, 985. Rice à l’Airolo, 1171.

~Luncheon.~

Oysters à la Baltimore, 388. Veal Cutlets en Papillotes, 566. String Beans, with Cream, 946. Pumpkin Pie, 1099.

~Dinner.~

Small Rockaway Oysters, 298. Purée Condé, 48. Radishes, 292. Watercress. Sole à la Toulouse, 354. Broiled Tenderloin à la Béarnaise, 492. Stuffed Lettuce, 953. Croquettes of Sweetbreads, Cream Sauce, 620, 181. Asparagus à la Tessinoise, 906. Squabs sur Canapé, 816. Escarole Salad, 1055. Charlottes Panachées, 1300. Coffee, 1349.

Wednesday, May --.

~Breakfast.~

Boiled Eggs. Broiled North River Shad, maître d’hôtel, 326. Stewed Kidneys, with Mushrooms, 714. Turnips and Cream, 967. Stewed Peaches, 1334.

~Luncheon.~

Crabs à l’Anglaise, 373. Stewed Beef à la Turque, 542. Stuffed Peppers, 975. Tomato Mayonnaise, 1071. Strawberry Tarts, 1117.

~Dinner.~

Clams, 300. Cream à l’Allemande, 84. Tomatoes, 288. Olives. Lobster à la Bordelaise, 360. Grenadins of Veal à l’Africaine, 589. Succotash, 1022. Chicken Sauté à la Régence, 777. Spinach, with Croûtons, 943. Roast Tenderloin of Beef au Jus, 516. Watercress Salad, 1072. Maraschino Pudding, 1134. Coffee, 1349.

Thursday, May --.

~Breakfast.~

Omelet, with Cêpes, 460. Chicken Halibut, Caper sauce, 309, 651. Tripe à la Lyonnaise, 548. Potatoes à la Rice, 1007. Strawberries and Cream.

~Luncheon.~

Clams à la Marinière, 377. Broiled Spring Chicken, 756. Green Peas, with Cream, 980. Savarin, 1197.

~Dinner.~

Linn Haven Oysters, 298. Consommé Colbert, 120. Caviare, 281. Radishes, 292. Trout à la Cambacères, 312. Asparagus à la Vinaigrette, 905. Lamb Chops, Soyer, 647. Suprême of Chicken à la Rothschild, 790. Potato Croquettes, 997. Roast Plover, 865. Romaine Salad, 1064. Vanilla Ice-cream, 1271. Petites Bouchées des Dames, 1237. Coffee, 1349.

Friday, May --.

~Breakfast.~

Scrambled Eggs, with Asparagus-tops, 406. Broiled Pompano, 329. Mutton Hash, 653. Potatoes à la Lyonnaise, 991. German Pancake, 1188.

~Luncheon.~

Scallops à la St. Jean, 371. Porterhouse Steak au Cresson, 524. Sweet Potatoes à l’Hollandaise, 999. Lobster Salad, 1061. Iced Timbale of Rice, 1175.

~Dinner.~

Little Neck Clams, 300. Printanier Grénat, 51. Olives. Mortadella, 287. Kingfish à la Vénitienne, 338. Minced Veal à la Catalan, 575. Fresh Mushrooms on Toast, 916. Broiled Tenderloin à la Florentine, 506. Roast Chicken, 755. Dandelion Salad, 1049. Orange Pudding, 1158. Coffee, 1349.

Saturday, May --.

~Breakfast.~

Omelet à l’Espagnole, 472. Fried Scallops, Tomato Sauce, 301, 205. Mutton Chops, Bretonne, 644. Hashed Potatoes and Cream, 1003. Fritters à la Vanille, 1192.

~Luncheon.~

Mussels à la Poulette, 379. Noix of Veal à la Bourgeoise, 590, 583. Chicken Livers en Brochette au petit Salé, 769. Potatoes Soufflées, 1010. Boiled Apple Dumplings, 1127.

~Dinner.~

Keyport Oysters, 298. Chicken Portugaise, 66. Olives. Lyons Sausage, 286. Matelote of Eels à la Normande, 334. Mignons Filets, with Marrow, 510. Asparagus sauce Hollandaise, 904. Chicken Sauté à la Bohémienne, 778. Stuffed Tomatoes, 1023. Roast Loin of Spring Lamb, 1361. Chicory Salad, 1045. Cocoanut Pudding, 1147. Coffee, 1349.

Sunday, May --.

~Breakfast.~

Poached Eggs on Toast, with Anchovy Butter, 404, 146. Broiled Kingfish, maître d’hôtel, 329. Hashed Chicken à la Crême, 804. Crême Renversée, 1252.

~Luncheon.~

Lobster Cutlets, Victoria Sauce, 366. Chops Soyer, with Potatoes, 647. Stuffed Cucumbers, 937. Chicken Salad, 1044. Strawberries and Cream.

~Dinner.~

Little Neck Clams, 300. Cream of Chicken, 82. Sardines, 283. Radishes, 292. Salmon à la Régence, 305. Roast Tenderloin, Piqué à la Duchesse, 516. Risotto, 1017. Chicken Fillets à la Patti, 789. Artichokes, Florentine, 903. Punch à la Cardinal, 1306. Roast Ptarmigans, 862. Lettuce, Mayonnaise, 1042. St. Honoré à la Rose Delmonico, 1212. Roquefort Cheese. Coffee, 1349.

Monday, May --.

~Breakfast.~

Ham Omelet, 462. Fish Balls, 347. Calf’s Liver and Bacon, 584. Potatoes, maître d’hôtel, 985. Sweet Potatoes, Sautées, 995. Whipped Cream au Kirsch, 1256.

~Luncheon.~

Welsh Rarebit, Golden Buck, 295. Ragout of Mutton aux Pommes, 659. Spaghetti à l’Italienne, 960. Frangipani Tarts, 1121.

~Dinner.~

Cherry Stone Oysters, 298. Consommé Douglas, 114. Tomatoes, 288. Anchovies, 284. North River Shad en Matelote, 332. Sweetbreads, Soubise, 606. Beans Panachés, 950. Breast of Lamb, Jardinière, 702. Roast Plovers, 865. Escarole Salad, 1055. Preserved Plums, 1343. Coffee, 1349.

Tuesday, May --.

~Breakfast.~

Eggs à la Tripe, 419. Fried Frostfish, 301. Pig’s Feet, Boston style, 730. Potato Croquettes, 997. Corn Fritters, 965.

~Luncheon.~

Shad’s Roe, sauce Hollandaise, 402, 160. Minced Beef à la Provençale, 500. Stuffed Peppers, 975. String Bean Salad, 1068. Apple Méringue Pie, 1103.

~Dinner.~

Little Neck Clams, 300. Mulligatawney à la Delmonico, 35. Caviare, 281. Radishes, 292. Fresh Mackerel, Cream Sauce, 329, 181. Lamb Chops à la Robinson, 682. Sorrel, with Croûtons, 974. Chicken Curry à l’Espagnole, 793. Fresh Asparagus, 904. Roast Snipe, 868. Doucette Salad, 1054. Fruit Pudding, 1161. Coffee, 1349.

Wednesday, May --.

~Breakfast.~

Omelet à la Provençale, 457. Fried Porgies, 301. Broiled Deviled Mutton Kidneys, 715. Fried Potatoes, 993. Waffles with Sugar, 1196.

~Luncheon.~

Oysters à la Baltimore, 388. Chicken Pot-pie, 757. Macaroni au Gratin, 955. Rice Pudding, 1143.

~Dinner.~

Massachusetts Bay Oysters, 298. Chicken à la Richmond, 62. Olives. Lyons Sausage, 286. Bass, Lobster Sauce, 352, 158. Boiled Turkey, Egg Sauce, 798. Spinach, maître d’hôtel, 942. Sweetbreads aux Gourmets, 612. Brussels Sprouts, 922. Roast Fillet of Beef, 516. Barbe de Capucine Salad, 1038. Omelet Célestine, 477. Coffee, 1349.

Thursday, May --.

~Breakfast.~

Eggs au Beurre noir, 414. Spanish-mackerel, Vert-pré, 328. Calf’s Head à la Vinaigrette, 640. Lima Beans and Cream, 952. Blackberries and Cream.

~Luncheon.~

Broiled Trout, Butter sauce, 314. Corned Beef with Kale-sprouts, 490. Potatoes à l’Hollandaise, 999. Herring Salad, 1074. Baba au Rhum, 1217.

~Dinner.~

Small Rockaway Oysters, 298. Consommé Suédoise, 122. Mortadella, 287. Radishes, 292. Kennebec Salmon à la Régence, 305. Fillet of Beef, Broiled à la Trianon, 507. Green Peas à l’Anglaise, 978. Chicken Sauté à la Marengo, 771. Stuffed Tomatoes, 1023. Roast Hind Quarter of Spring Lamb, 1361. Chicory Salad, 1045. Blackberry Shortcake, 1215. Coffee, 1349.

Friday, May --.

~Breakfast.~

Omelet aux Sardines, 468. Broiled Bluefish, brown Butter, 329, 159. Pig’s Feet, St. Hubert, 727. Spaghetti à la Italienne, 960. Brioche, 1201.

~Luncheon.~

Crabs à la St. Jean, 371. Stewed Mutton, Marseillaise, 657. Salmon Salad, 1066. Custard Pie, 1100.

~Dinner.~

East River Clams, 300. Oyster Soup, 26. Olives. Sardines, 283. Bass à la Chambord, 343. Escalops of Sweetbreads, Richelieu, 574. Cauliflower au Gratin, 926. Squabs en Crapaudine, 819. String Beans, 948. Roast Loin of Veal, 585. Watercress Salad, 1072. Omelet Soufflée, 474. Coffee, 1349.

Saturday, June --.

~Breakfast.~

Eggs à la Bourguignonne, 411. Haddock, Cream Sauce, 352, 181. Lamb en Brochette, Colbert, 674, 190. Fried French Potatoes, 993. Rice Cake, 1222.

~Luncheon.~

Broiled Stuffed Deviled Crabs, 370. Breaded Veal Cutlets, Tomato sauce, 563. Macédoine Salad, 1063. Mille Feuilles, 1223.

~Dinner.~

Ox-tail à l’Ecossaise, 39. Tomatoes, 288. Olives. Lobster à la Bordelaise, 360. Tenderloin of Pork, Sauce piquante, 741, 203. String Beans, 984. Fried Chicken, Cream Sauce, 301, 181. Stuffed Tomatoes, 1023. Leg of Lamb, 648. Lettuce Salad, 1057. Tapioca Pudding, 1141. Mazagran à la Gen. Bugeau, 1391.

Sunday, June --.

~Breakfast.~

Omelet with fresh Asparagus, 458. Veal Kidneys, Broiled and Deviled, 715. Broiled Ham, 753. Fried Oyster-plant, 1021. Fresh Cherries.

~Luncheon.~

Baked Bluefish, 319. Hashed Chicken en Bordure, 805. Stuffed Egg-plant, 909. Timbales à la Schultze, 263. Raspberry Pie, 1096.

~Dinner.~

Little Neck Clams, 300. Cream of Cauliflower, 73. Caviare, 281. Radishes, 292. Pompano, maître d’hôtel, 329. Potatoes, Château, 1009. Broiled Tenderloin à la Trianon, 507. Broiled Tomatoes, 1025. Shells of Sweetbreads à la Dreux, 621. Punch à la Lalla Rookh, 1308. Roast Turkey, Cranberry Sauce, 800, 1329. Chicory Salad, 1045. Cabinet Pudding à la Sadi-Carnot, 1164. Swiss Cheese. Coffee, 1349.

Monday, June --.

~Breakfast.~

Eggs au Soleil, 415. Broiled Black Bass, 329. Sausages, with White Wine, 735. Hashed Potatoes, 1002. Stewed Apricots, 1335.

~Luncheon.~

Stuffed Deviled Clams, 376. Corned Beef Hash à la Polonaise, 528. Oyster-plant à la Poulette, 1019. Tomato, Mayonnaise Salad, 1071. Blackberry Tarts, 1119.

~Dinner.~

Small Rockaway Oysters, 298. Consommé Napolitaine, 127. Anchovies, 284. Radishes, 292. Shad à l’Ecarlate, 326, 247. Tenderloin Piqué à la Provençale, 518. Potatoes en Paille, 1014. Veal Cutlets à la Maréchale, 562. Stuffed Lettuce, 953. Roast Squabs, 816. Doucette Salad, 1054. Omelet au Kirsch, 476. Coffee, 1349.

Tuesday, June --.

~Breakfast.~

Omelet, with Parsley, 451. Broiled Bacon, 754. Hashed Lamb à la Polonaise, 700. Stewed Carrots and Cream, 927. Cream Renversée, 1252.

~Luncheon.~

Broiled Trout à la maître d’hôtel, 314. Vol-au-Vent à la Financière, 810. Asparagus à la Tessinoise, 906. Boiled Apricot Dumplings, 1126.

~Dinner.~

Massachusetts Bay Oysters, 298. Mock Turtle, 17. Lyons Sausage, 286. Olives. Bass en Matelote, 332. Sweetbreads à la Duxelle, 608. Chicken Sauté à l’Hongroise, 772. Mushrooms on Toast, 914. Roast Loin of Mutton, 585. Escarole Salad, 1055. Rum Cake, 1229. Coffee, 1349.

Wednesday, June --.

~Breakfast.~

Fried Eggs, 412. Broiled Kingfish, 329. Minced Beef à la Provençale, 500. Potatoes à la Hanna, 1012. Buckwheat Cakes, 1183.

~Luncheon.~

Welsh Rarebit, Golden Buck, 295. Shad’s Roe, with Bacon, 402. Stewed Mutton, with Oyster-plant, 703. Tomatoes à la Marseillaise, 1029. Rhubarb Pie, 1085.

~Dinner.~

Oysters, 298. Cream of Sorrel, Fermière, 81. Sardines, 283. Radishes, 292. Salmon Croquettes, 364. Broiled Tenderloin of Beef, Nivernaise, 505. Turnips, with Gravy, 967. Mutton Chops à la Clichy, 684. Asparagus à la Vinaigrette, 905. Roast Chicken, 755. Watercress Salad, 1072. Plombière à la Hamilton, 1370. Coffee, 1349.

Thursday, June --.

~Breakfast.~

Omelet Régence, 470. Picked-up Codfish, 346. Lamb Steak, with Bacon, 716, 754. Potato Balls, 996. Brioches, 1201.

~Luncheon.~

Trout, Ravigote Sauce, 314, 147. Tendron of Veal, Morlaisienne, 635. Beef Salad, 1039. Peach Pie, 1092.

~Dinner.~

Oak Island Oysters, 298. Pot-au-Feu, 54. Watercress, 1072. Anchovies, 284. Crawfish à la Bordelaise, 360. Sirloin à la Stanley, 491, 248. String Beans à la Bretonne, 949. Turban of Chicken à la Cleveland, 791. Cauliflower au Gratin, 926. Roast Plover, 865. Romaine Salad, 1064. Charlottes Panachées, 1300. Coffee, 1349.

Friday, June --.

~Breakfast.~

Eggs à la Polonaise, 445. Broiled Whitebait, 329. Beef Tongue, sauce Piquante, 533. Fried Sweet Potatoes, 993. Kirsch Jelly, 1319.

~Luncheon.~

Stuffed Deviled Crabs, 370. Beefsteak Pie à l’Américaine, 488. Spinach, with Gravy, 943. Shrimp Salad, 1067. Frangipani Tarts, 1121.

~Dinner.~

Little Neck Clams, 300. Bouille-à-Baisse, 1. Celery, 290. Olives. Bass, Egg Sauce, 352, 161. Civet of Antelope à la Française, 887. Spaghetti au Gratin, 961. Lamb Chops, maison d’or, 683. Green Peas, 978. Roasted Squabs, 816. Barbe de Capucine Salad, 1038. Peach Pudding à la Richelieu, 1150. Coffee, 1349.

Saturday, June --.

~Breakfast.~

Hominy and Cream, 1034. Chicken Liver Omelet, 464. Mutton Chops, with Bacon, 647, 754. Saratoga Potatoes, 1011. Rice à la Turque, 1178.

~Luncheon.~

Frogs’ Legs à la Geo. Merrill, 1372. Stuffed Breast of Veal, Purée of Peas, 596, 49. Asparagus à la Tessinoise, 906. Cranberry Pie, 1104.

~Dinner.~

Little Neck Clams, 300. Brunoise, with Rice, 3. Radishes, 292. Sardines, 283. Salmon, Oyster Sauce, 303. Tenderloin of Beef, larded à la Portugaise, 517. Sorrel, with Eggs, 974. Salmi of Ptarmigan à la Moderne, 870. Lima Beans, 952. Roast Leg of Spring Lamb, 648. Lettuce Salad, 1058. Apple Charlotte, 1167. Coffee, 1349.

Sunday, June --.

~Breakfast.~

Scrambled Eggs, with Truffles, 407. Fried Soles, Tartare Sauce, 320, 207. Hashed Turkey à la Crême, 804. Broiled Egg-plant, 908. Stewed Prunes, 1330.

~Luncheon.~

Codfish à l’Hollandaise, 317. Broiled Turkey Legs à la Diable, 766. Okras, Sautés à la Créole, 1031. Crab Salad, 1047. Crême en Mousse au Cognac, 1258.

~Dinner.~

Little Neck Clams, 300. Mulligatawney, 34. Caviare, 28. Radishes, 292. Broiled Spanish-mackerel, maître d’hôtel, 329. Cucumber Salad, 289. Curry of Lamb, with Asparagus-tops, 676. Sweetbreads à la Catalan, 616. Hashed Potatoes au Gratin, 1004. Roman Punch, 1304. Roast Tenderloin of Beef, 516. Tomato, Mayonnaise Salad, 1071. Strawberry Shortcake, 1214. Camembert Cheese. Mazagran à la Gen. Dufour, 1392.

Monday, June --.

~Breakfast.~

Omelet aux fines Herbes, 451. Fish Balls, 347. Brochette of Lamb à la Dumas, 674. Succotash, 1022. Milan Cake, 1228.

~Luncheon.~

Pickerel, with White Wine, 342. Haricot of Lamb à la Providence, 701. Stewed Corn, 964. Herring Salad, 1074. Maraschino Jelly, 1319.

~Dinner.~

East River Oysters, 298. Consommé Rachel, 123. Thon, 282. Radishes, 292. Broiled Pompano, 329. Potatoes, Windsor, 1008. Suprême of Chicken à la Bayard, 787. Green Peas à l’Anglaise, 978. Beefsteak à la Bordelaise, 491. Fried Oyster-plant, 1021. Roast Loin of Veal, 585. Dandelion Salad, 1049. Vermicelli Pudding, 1142. Coffee, 1349.

Tuesday, June --.

~Breakfast.~

Eggs à la Livingstone, 410. Broiled Mutton Kidneys, with Bacon, 661. Potatoes, Saratoga, 1011. Crême en Mousse au Café, 1253.

~Luncheon.~

Mussels à la Marinière, 378. Hashed Turkey en Bordure, 805. Fried Sweet Potatoes, 993. Asparagus Salad, 905. Raspberry Tarts, 1118.

~Dinner.~

Mill Pond Oysters, 298. Mikado, 32. Tomatoes, 288. Radishes, 292. Fresh Mackerel, St. Nazaire, 329, 236. Tenderloin of Beef, Piqué à la Trianon, 507. Stuffed Peppers, 975. Sweetbreads à la Montglas, 615. Roast Squab, 816. Chicory Salad, 1045. Baked Apple Dumplings, 1122. Coffee, 1349.

Wednesday, June --.

~Breakfast.~

Tomato Omelet, 456. Shad, maître d’hôtel, 326. Pig’s Feet à la Boston, 730. Potatoes, Julienne, 1013. Raspberries and Cream.

~Luncheon.~

Scallops Brestoise, 392. Beefsteak Pie à l’Américaine, 488. String Beans, 947. Pineapple Pie, 1087.

~Dinner.~

Little Neck Clams, 300. Beef à l’Anglaise, 5. Lyons Sausage, 236. Radishes, 292. Bluefish à la Toulouse, 354. Minced Beef à la Provençale, 500. Fricassé of Chicken, with Curry, 792. Asparagus, sauce Hollandaise, 904. Roast Beef, 527. Romaine Salad, 1064. Peach Water-ice, 1284. Biscuits à la Cuillère, 1231. Coffee, 1349.

Thursday, June --.

~Breakfast.~

Omelet, with Peas, 459. Porterhouse Steak, with Watercress, 524. Potatoes, Lyonnaise, 991. French Pancake, 1186.

~Luncheon.~

Shad, with Sorrel, 327. Mutton Chops, Soyer, 647. Stuffed Peppers, 975. Jam Omelet, 475.

~Dinner.~

Parker Bay Oysters, 298. Julienne, 27. Watercress, 1072. Anchovies, 284. Clam Patties, 387. Mignons Filets à la Bohémienne, 513. Succotash, 1022. Chicken à la Ranhofer, 1363. Artichokes à la Florentine, 903. Roast Reed-birds, 877. Escarole Salad, 1055. Riz au Lait d’Amandes, 1170. Coffee, 1349.

Friday, June --.

~Breakfast.~

Lobster Omelet, 454. Bluefish au Gratin, 319. Minced Beef à la Catalan, 502. Potatoes à la Rice, 1007. Preserved Apples, 1342.

~Luncheon.~

Whitebait, 301. Green Peas, 978. Porterhouse Steak, Fried Onions, 524, 969. Potato Salad, 1073. Rice and Cream à la Croce, 1296.

~Dinner.~

Doxie Rockaway Oysters, 298. Bisque of Crab, 9. Thon, 282. Radishes, 292. Kingfish, with White Wine, 342. Stewed Mutton, with Potatoes, 659. Asparagus à la Tessinoise, 906. Salmi of Pigeon à la Walter Scott, 856. Roast Loin of Veal, 585. Chicory Salad, 1045. Pineapple Water-ice, 1283. Sweet Almond Macaroons, 1210. Coffee, 1349.

Saturday, June --.

~Breakfast.~

Omelet Espagnole, 472. Skate, with black Butter, 325, 159. Calf’s Liver and Bacon, 584. Broiled Potatoes, 983. Fresh Grapes.

~Luncheon.~

Broiled Porgies à la Béarnaise, 353. Sausages à la Gastronome, 740. String Bean Salad, 1068. Rhubarb Pie, 1085.

~Dinner.~

Linn Haven Oysters, 298. Consommé à l’Africaine, 116. Caviare, 28. Celery, 290. Lobster à la Newburg, 359. Marinated Tenderloin of Beef, Russian Sauce, 511. Mushrooms on Toast, 916. Salmi of Duck, with Olives, 827. Fried Egg-plant, 907. Roast Spring Lamb, 1361. Romaine Salad, 1064. Cold Maraschino Pudding, 1134. Coffee, 1349.

Sunday, June --.

~Breakfast.~

Eggs à l’Impératrice, 440. Broiled Pompano, 329. Hamburg Steak, Colbert, 526, 190. Mashed Potatoes, 998. Crême en Mousse au Café, 1253.

~Luncheon.~

Fresh Mackerel, fine Herbs, 331. Stewed Veal, Marengo, 624. Stuffed Lettuce, 953. Tomato, Mayonnaise Salad, 1071. Stewed Prunes à la Général Dufour, 1330.

~Dinner.~

Little Neck Clams, 300. Mutton à l’Ecossaise, 31. Radishes, 292. Anchovies, 284. Salmon, en Papillotes, 302. Saddle of Mutton, Sevigné, 669. Sweetbreads, with Asparagus-tops, 602, 676. Punch à la Lorenzo Delmonico, 1303. Roast Goose, 808. Lettuce Salad, 1057. Tutti-frutti, 1293. Almond Biscuits, 1235. Mazagran à la General Bugeau, 1391.

Monday, June --.

~Breakfast.~

Kidney Omelet, 463. Hashed Beef à la Portugaise, 501. Potatoes, Hollandaise, 999. Fresh Red Currants.

~Luncheon.~

Soft Clams à la Newburg, 390. Veal Cutlets à la Maréchale, 562. String Beans, with Cream, 946. Peach Pie, 1092.

~Dinner.~

Rockaway Oysters, 298. Consommé d’Orléans, 110. Mortadella, 287. Radishes, 292. Blackfish, Vert-pré, 328. Potatoes, Duchesse, 1006. Hashed Turkey, with Cream, 804. Risotto, 1017. Lamb Chops à la Masséna, 687. Artichokes, Florentin, 903. Roast Capon, 755. Lettuce Salad, 1058. Lemon Water-ice, 1279. Coffee, 1349.

Tuesday, June --.

~Breakfast.~

Poached Eggs on Toast, Anchovy Butter, 404, 146. Porgies, maître d’hôtel, 329. Minced Tenderloin à l’Italienne, 500, 188. Potatoes, Lyonnaise, 991. Whipped Cream à la Vanille, 1254.

~Luncheon.~

Sheep’s-head à la Créole, 339. Mutton Steaks à la Colbert, 716, 190. Spaghetti à l’Italienne, 960. Red Currant Pie, 1090.

~Dinner.~

Clams, 300. Consommé Paysanne, 53. Tomatoes, 288. Olives. Frogs à la Bordelaise, 401, 243. Croquettes of Lamb, Tomato Sauce, 679, 205. Beans Panachés, 950. Stewed Chicken à la Maryland, 785. Cauliflower au Gratin, 926. Roast Beef, 527. Chicory Salad, 1045. Strawberry and Vanilla Ice-cream, 1274, 1271. Coffee, 1349.

Wednesday, June --.

~Breakfast.~

Cheese Omelet, 469. Boiled Sea-bass, Tomato sauce, 352, 205. Sausages à l’Anglaise, 736. Oyster-plant Sauté au Beurre, 1018. Rice and Apples, 1169.

~Luncheon.~

Broiled Brook-trout, 314. Cucumber Salad, 289. Stewed Mutton with Potatoes, 659. Stuffed Peppers, 975. Lamb-tongue Salad, 1056. Raspberry Tarts, 1118.

~Dinner.~

Shrewsbury Oysters, 298. Cream of Asparagus, 70. Sardines, 283. Celery, 290. Porgies with fine Herbs, 315. Tenderloin of Beef Marinated, sauce Poivrade, 511, 194. Sorrel, with Eggs, 974. Pigeon Cutlets à la Victoria, 815. Brussels Sprouts, 922. Roast Rhode Island Turkey, 800. Doucette Salad, 1054. Apricot Pudding, 1151. Coffee, 1349.

Thursday, June --.

~Breakfast.~

Scrambled Eggs, with Mushrooms, 408. Broiled, Deviled Soft-shelled Crabs, 370. Stewed Mutton Kidneys, Madeira Wine, 662. Fried Potatoes à la Française, 993. Raspberries and Cream.

~Luncheon.~

Lobster à la Diable, 364. Pork Chops, sauce Robert, 746. Spaghetti au Gratin, 961. Custard Pie, 1100.

~Dinner.~

Clams, 300. Chicken à l’Hollandaise, 64. Olives. Celery, 290. Pompano au Gratin, 319. Broiled Sirloin, with Marrow, 493. Spinach, maître d’hôtel, 942. Duckling à l’Américaine, 823. String Beans, with Cream, 946. Roast Spring Lamb, 1361. Lettuce Salad, 1057. Méringues Glacées, 1301. Coffee, 1349.

Friday, June --.

~Breakfast.~

Crawfish Omelet, 453. Boiled Codfish, Cream sauce, 352, 181. Corned Beef Hash à l’Américaine, 531. Boiled Corn, 962. Brioche Condé, 1203.

~Luncheon.~

Shad, maître d’hôtel, 326. Stewed Lamb, with Lima Beans, 705. Potatoes à la Hanna, 1012. Lobster Salad, 1061. Rice à la Bonne Femme, 1172.

~Dinner.~

East River Oysters, 298. Chiffonade, 14. Radishes, 292. Mortadella, 287. Broiled Sea-bass, sauce Tartare, 326, 207. Piloff of Chicken à la Turque, 782. Fresh Lima Beans, 952. Veal Cutlets à la Philadelphia, 565. Artichokes à la Vinaigrette, 902. Reed-birds, with Bacon, 877, 754. Romaine Salad, 1064. Peaches and Cream. Coffee, 1349.

Saturday, June --.

~Breakfast.~

Omelet, Bonne Femme, 466. Fried Whitebait, 301. Escalops of Veal à la Provençale, 573. Broiled Tomatoes, 1025. Peach Marmalade, 1331.

~Luncheon.~

Salmon Croquettes, 364. Lamb en Brochette à la Colbert, 674, 190. String Beans, Sautés au Beurre, 947. Savarin, 1197.

~Dinner.~

Little Neck Clams, 300. Consommé Printanier, 109. Anchovies, 284. Radishes, 292. Sheep’s-head à la Chambord, 343. Sirloin, Piqué à la Bernardi, 523. Croquettes of Macaroni, 279. Chicken Sauté à la Parmentier, 773. Stuffed Tomatoes, 1023. English Snipe sur Canapé, 868, 832. Watercress Salad, 1072. Sherry Wine Jelly, 1318. Lady-fingers, 1231. Coffee, 1349.

Sunday, June --.

~Breakfast.~

Eggs à l’Impératrice, 440. Broiled Spanish-mackerel, 329. Lamb Chops, Robinson, 682. Hashed Potatoes, with Cream, 1003. Fresh Cherries.

~Luncheon.~

Scallops Brestoise, 392. Blanquette of Veal, with Nouilles, 552. Green Peas, 978. Chicken Salad, 1044. Iced Timbale of Rice, 1175.

~Dinner.~

Blue Point Oysters, 298. Cream of Cauliflower, 73. Celery, 290. Olives. Bass, sauce Hollandaise, 352, 160. Boiled Turkey, Celery sauce, 796. Flageolets, 945. Roast Tenderloin of Beef à la Hussard, 519. Champagne Punch, 1307. Roast Chicken, 755. Tomato, Mayonnaise Salad, 1071. Strawberry Ice-cream, 1274. Almond Cake, 1224. Neuchâtel Cheese. Coffee, 1349.

Monday, June --.

~Breakfast.~

Omelet, with fine Herbs, 451. Fish Balls, 347. Broiled Pig’s Feet, sauce Piquante, 729. Turnips, with Gravy, 967. Brioches Fluttes, 1204.

~Luncheon.~

Broiled, Deviled Soft-shelled Crabs, 369. Beefsteak Pie à l’Anglaise, 487. Anchovy Salad, 1037. Fritters Soufflées, 1192.

~Dinner.~

Clams, 300. Consommé Tapioca, 104. Tomatoes, 288. Olives. Broiled Trout, sauce Béarnaise, 314, 166. Potatoes à l’Hollandaise, 999. Shoulder of Lamb à l’Africaine, 693. Sweet Breads, Soubise, 606. Spinach, with Gravy, 943. Roast Beef, 527. Chicory Salad, 1045. Rice Pudding à l’Orange, 1130. Coffee, 1349.

Tuesday, June --.

~Breakfast.~

Eggs en Filets, 423. Broiled Shad’s Roe, 402. Hamburg Steak, Madeira Sauce, 526, 185. Stewed Tomatoes, 1027. Maraschino Cream, 1257.

~Luncheon.~

Codfish with black Butter, 352, 159. Fricandeau of Veal, with Sorrel, 577. Stuffed Egg-plant, 909. Cauliflower au Gratin, 926. Charlotte Russe, 1261.

~Dinner.~

Parker Bay Oysters, 298. Clear Green Turtle, 18. Radishes, 292. Cucumbers, 289. Broiled Fresh Mackerel, maître d’hôtel, 329. Croustade of Kidneys, Périgueux, 680, 191. Green Corn Sauté au Beurre, 964. Broiled Tenderloin, with Watercress, 503. Asparagus, Hollandaise sauce, 904. Squabs on Toast, 816. Macédoine Salad, 1063. Banana Ice-cream, 1277. Biscuits à la Livornaise, 1233. Coffee, 1349.

Wednesday, June --.

~Breakfast.~

Omelet with Sausages, 465. Halibut Steaks, Butter sauce, 310, 157. Calf’s Liver and Bacon, 584. Lima Beans, 952. Riz au Lait d’Amande, 1170.

~Luncheon.~

Canapé Lorenzo, 391. Irish Mutton Stew, 660. Risotto, 1017. Baba au Madère, 1217.

~Dinner.~

Clams, 300. Ox-tail with Barley, 38. Tomatoes, 288. Olives. Bluefish au Gratin, 319. Potatoes, Parisiennes, 986. Tenderloin of Beef à la Nivernaise, 505. Stuffed Peppers, 975. Salmi of Snipe, maison d’or, 867. Asparagus à la Tessinoise, 906. Roast Loin of Mutton, 585. Celery, Mayonnaise Salad, 1042. Raspberry Water-ice, 1281. Biscuits, Ambroisiennes, 1234. Coffee, 1349.

Thursday, June --.

~Breakfast.~

Hominy and Cream, 1034. Eggs à la Turque, 439. Lamb Chops à la Diable, 672. Potato Croquettes, 997. Strawberries and Cream.

~Luncheon.~

Broiled, Deviled Soft-shelled Crabs, 369. Breast of Turkey, à la Financière, 806, 246. Salad à l’Italienne, 1036. Pear Pie, 1084.

~Dinner.~

Doxie Rockaway Oysters, 298. Purée Condé, 48. Mortadella, 287. Radishes, 292. Soles à la St. Nazaire, 323, 236. Curry of Lamb à l’Indienne, 677. Broiled Porterhouse Steak à la Bordelaise, 491. Asparagus à la Vinaigrette, 905. Roast Rhode Island Turkey, 800. Lettuce and Tomato Salad, 1060. Peach Pudding, 1150. Imported Brie Cheese. Coffee, 1349.

Friday, June --.

~Breakfast.~

Omelet aux Sardines, 468. Broiled Kingfish, 329. Sheep’s Feet à la Poulette, 654. Tomatoes à la Bock, 1026. Small Brioches, 1202.

~Luncheon.~

Lobster à la Rushmore, 1358. Cucumber Salad, 289. Veal, Stewed, Marengo, 624. Asparagus Salad, 905. Choux à la Crême, 1246.

~Dinner.~

Small Prince’s Bay Oysters, 298. Chicken with Gumbo, 67. Olives. Lyons Sausage, 286. Bluefish with fine Herbs, 331. Potatoes, Châteaux, 1009. Tenderloin of Beef, aux Gourmets, 508. Green Peas, 978. Fricassé of Chicken à la Reine, 780. Boiled Green Corn, 962. Roast English Snipe, 868. Chicory Salad au Chapon, 1046. Omelet au Kirsch, 476. Coffee, 1349.

Saturday, June --.

~Breakfast.~

Eggs au Miroir, 425. Picked-up Codfish, 346. Lamb Fries, sauce Italienne, 673, 188. Stewed Green Corn, 964. Rice à l’Airolo, 1171.

~Luncheon.~

Fried Frogs, sauce Tartare, 400, 207. Stewed Beef à l’Egyptienne, 540. Spaghetti au Gratin, 961. Russian Salad, 1065. French Pudding, 1139.

~Dinner.~

Small Blue Point Oysters, 298. Consommé Royal, 107. Caviare, 281. Cucumbers, 289. Broiled Kingfish, maître d’hôtel, 329. Potatoes, Duchesse, 1006. Mutton Chops à la Provençale, 642. Succotash, 1022. Squabs en Compote, 822. Green Peas, 978. Roast Loin of Veal, 585. Doucette and Egg Salad, 1054. Apples, Meringués, 1248. Coffee, 1349.

Sunday, June --.

~Breakfast.~

Omelet à la Vanderbilt, 471. Broiled, Deviled Soft-shelled Crabs, 369. Mutton Chops with Watercress, 643. Sweet Potatoes, 982. Stewed Pears, 1333.

~Luncheon.~

Broiled Lobster, sauce Ravigote, 363. Calf’s Head à la Cavour, 638. Japanese Salad, 1075. Water-melon à la José Paez, 1316.

~Dinner.~

Little Neck Clams, 300. Cream of Lettuce, 87. Olives. Radishes, 292. Spanish-mackerel, maître d’hôtel, 329. Potatoes en Surprise, 1005. Tenderloin of Beef à la Florentine, 506. Broiled Tomatoes, 1025. Coquilles of Sweetbreads, with Mushrooms, 621, 609. Punch à la Française, 1311. Roast Snipe on Toast, 868. Romaine Salad, 1064. Plum Pudding, Glacé à la Gladstone, 1289. Biscuits Richelieu, 1232. Camembert Cheese. Coffee, 1349.

Monday, July --.

~Breakfast.~

Eggs à la Paysanne, 433. Broiled Bacon, 754. Lamb, Hashed à la Polonaise, 700. Stewed Tomatoes, 1027. Crême Renversée, 1252.

~Luncheon.~

Frogs’ Legs à la Geo. Merrill, 1372. Mutton Chops à la Robinson, 682. Fried Sweet Potatoes, 993. Beef Salad, 1039. Blanc-mange à la J. Delmonico, 1270.

~Dinner.~

Small Rockaway Oysters, 298. Consommé à l’Andalouse, 117. Anchovies, 284. Cucumbers, 289. Bluefish à l’Icarienne, 336. Curry of Lamb à l’Indienne, 677. Spinach, maître d’hôtel, 942. Chicken Croquettes à la Reine, 758. Green Peas, 978. Roast Woodcock, 871. Escarole Salad, 1055. Sago Pudding, 1140. Coffee, 1349.

Tuesday, July --.

~Breakfast.~

Scrambled Eggs, with Cheese, 405. Broiled Fresh Mackerel, 329. Stewed Veal à la Chasseur, 632. Stewed Bermuda Potatoes, 995. Rice and Cream à la Croce, 1296.

~Luncheon.~

Clam Patties, 387. Irish Mutton Stew, 660. Baked Tomatoes, 1028. Lobster Salad à la Boardman, 1368. Musk-melons.

~Dinner.~

Linn Haven Oysters, 298. Julienne, 27. Lyons Sausage, 286. Radishes, 292. Blackfish, Oyster sauce, 352. Sweetbreads à la Godard, 614. String Beans au Blanc, 947. Chicken, Sauté à l’Hongroise, 772. Asparagus, sauce Hollandaise, 904. Reed-birds with Bacon, 877, 754. Chicory Salad, 1045. Apple Fritters, 1191. Coffee, 1349.

Wednesday, July --.

~Breakfast.~

Oatmeal and Cream. Ham Omelet, 462. Porterhouse Steak, 524. French Fried Potatoes, 993. Brioche, 1201.

~Luncheon.~

Broiled, Deviled Soft-shelled Crabs, 369. Veal Cutlets à la Philadelphia, 565. Sweet Potatoes Soufflées, 1010. Stuffed Peppers, 975. Raspberry Tarts, 1118.

~Dinner.~

Clams, 300. Busecca à la Milanaise, 7. Thon, 282. Celery, 290. Halibut, Cream sauce, 309, 181. Tenderloin à la Hussard, 519. Green Corn, 962. Broiled Plovers, with Bacon, 866, 754. Tomatoes à la Bock, 1026. Roast Veal, 585. Cauliflower Salad, 1040. Charlotte Russe, 1261. Coffee, 1349.

FOURTH OF JULY.

Thursday, July --.

~Breakfast.~

Eggs à la Bennett, 447. Fish Balls à la Mrs. Harrison, 347. Chicken Livers en Brochette, 769. Tomatoes à la Marseillaise, 1029. Raspberries and Cream.

~Luncheon.~

Toast, with fine Herbs, 315. Cucumber Salad, 289. Hashed Chicken with Cream, 804. Salad Suédoise, 1069. Pie à la Martha Washington, 1105.

~Dinner.~

Small Keyport Oysters, 298. Cream of Asparagus, 70. Olives. Radishes, 292. Sole au Gratin, 319. Mignons Filets à la Bayard, 509, 231. Green Peas, 978. Spring Chicken à la Maryland, 785. Asparagus à la Tessinoise, 906. Oranges Glacées à la George Renauldt, 1297. Doe-birds sur Canapé, 838. Lettuce and Tomato Salad, 1060. Tutti-frutti à la Gen. Harrison, 1371. Small Méringues à la Ch. C. Delmonico, 1249. Mazagran à la Gen. Dufour, 1392.

Friday, July --.

~Breakfast.~

Fresh Shrimp Omelet, 453. Broiled Bluefish, 329. Calf’s Brains, with black Butter, 557. Mashed Potatoes, 998. Rice à la Française, 1180.

~Luncheon.~

Matelote of Eels, 332. Stewed Lamb à la Française, 704. Macaroni, Napolitaine, 957. Salad Macédoine, 1063. Peaches and Cream.

~Dinner.~

Purée Mongole, 50. Tomatoes, 288. Olives. Frogs à la Poulette, 399. Tenderloin, Piqué à la Portugaise, 517. Stuffed Egg-plant, 909. Squabs en Crapaudine, 819. Succotash, 1022. Roast Saddle of Spring Lamb, 664. Romaine Salad, 1064. Lemon Water-ice, 1279. Galette, 1221. Coffee, 1349.

Saturday, July --.

~Breakfast.~

Eggs à l’Aurore, 444. Lamb Steaks, sauce Piquante, 717. Onions, with Cream, 968. Fresh Plums.

~Luncheon.~

Kingfish, maître d’hôtel, 329. Curry of Chicken à la Créole, 794. Anchovy Salad, 1037. Pineapple Tarts, 1115.

~Dinner.~

Croute-au-Pot, 11. Cucumbers, 289. Radishes, 292. Porgies au Gratin, 319. Broiled Sirloin aux Cèpes, 496. Flageolets, 1365. Ducklings à l’Américaine, 823. Stuffed Peppers, 975. Roast Loin of Veal, 585. Watercress Salad, 1072. Apple Pudding à l’Helvétienne, 1152. Roquefort Cheese. Coffee, 1349.

Sunday, July --.

~Breakfast.~

Omelet with Asparagus-tops, 458. Broiled Kingfish, 329. Hashed Chicken à la Crême, 804. Sweet Potatoes, Hollandaise, 999. Milan Cake, 1228.

~Luncheon.~

Frogs’ Legs à la Geo. Merrill, 1372. Broiled Turkey Legs, Mustard sauce, 766, 202. Broiled Potatoes, 983. Lobster Salad à la Plummer, 1062. Water-melon à la Romero, 1315.

~Dinner.~

Little Neck Clams, 300. Chicken à la Créole, 65. Radishes, 292. Olives. Salmon à la Génoise, 306. Broiled Lamb Chops, with Green Peas, 647, 977. Tenderloin of Beef, Béarnaise, 503, 166. Asparagus, Hollandaise, 904. Punch au Kirsch, 1305. Roast Woodcock, 871. Lettuce, Mayonnaise Salad, 1057, 1042. Plombière à la Hamilton, 1370. Coffee, 1349.

Monday, July --.

~Breakfast.~

Eggs à la Suisse, 441. Mutton Chops, Anchovy Butter, 647, 146. Potatoes, Lyonnaise, 991. Breaded Pig’s Feet, sauce Tartare, 727, 207. Crême en Mousse au Café, 1253.

~Luncheon.~

Soft-shelled Clams à la Newburg, 389. Leg of Mutton, Bretonne, 650. Spinach with Eggs, 940. Rhine Wine Jelly, 1324.

~Dinner.~

Consommé au Vermicelli, 103. Cucumbers, 289. Mortadella, 287. Lobster à la Newburg, 359. Larded Sweetbreads, with Sorrel, 604. Beef-tongue à la Milanaise, 538. Green Peas, 978. Roast Ptarmigan, 862. Chicory Salad, 1045. Baked Apple Dumplings, 1122. Coffee, 1349.

Tuesday, July --.

~Breakfast.~

Ham and Eggs, 412, 753. Escalops of Veal, Tomato sauce, 568, 205. Potatoes à la Rice, 1007. Rice à la Française, 1180.

~Luncheon.~

Musk-melon. Scallops Brestoise, 392. Lamb Croquettes à l’Italienne, 679, 188. Hashed Potatoes au Gratin, 1004. Green-gage Pie, 1093.

~Dinner.~

Clams, 300. Crab with Gumbo, 24. Caviare, 281. Radishes, 292. Shad with fine Herbs, 331. Panpiette of Veal, Purée of Peas, 594, 49. Stuffed Egg-plant, 909. Chicken, Sauté with Tarragon, 774. Celery, with Cream, 929. Roast Beef, 527. Escarole Salad, 1055. Pineapple Water-ice, 1283. Bitter Almond Macaroons, 1209. Coffee, 1349.

Wednesday, July --.

~Breakfast.~

Boiled Eggs. Bass, with White Wine, 342. Minced Beef à la Portugaise, 501. Potato Croquettes, 997. Brioche, 1201.

~Luncheon.~

Mussels à la Marinière, 378. Brochette of Lamb à la Dumas, 674. Risotto, 1017. Huckleberry Tarts, 1113.

~Dinner.~

Small Rockaway Oysters, 298. Sorrel, with Asparagus-tops, 41. Celery, 290. Sardines, 283. Sheep’s-head à la Toulouse, 354. Broiled Sirloin Steak à la Parisienne, 495. Stuffed Tomatoes, 1023. Sweetbreads aux Gourmets, 612. Asparagus à la Vinaigrette, 905. Roast Chicken, with Watercress, 755. Lettuce Salad, 1057. Brandy Jelly, 1321. Pithiviers Cake, 1225. Coffee, 1349.

Thursday, July --.

~Breakfast.~

Fresh Tomato Omelet, 456. Broiled Kingfish, 329. Lamb Chops, sauce Robert, 681, 192. Stewed Turnips, 967. Fresh Peaches and Cream.

~Luncheon.~

Stuffed Deviled Clams, 376. Tripe à la Lyonnaise, 548. Cauliflower au Gratin, 926. Pumpkin Pie, 1099.

~Dinner.~

Clams, 300. Chicken à la Piémontaise, 63. Lyons Sausage, 286. Radishes, 292. Broiled Brook-trout, maître d’hôtel, 314. Cucumber Salad, 289. Chicken Sauté à la Parmentier, 773. Green Peas, 978. Braised Noix of Veal en Daube, 591. Boiled Corn, 962. Roast Turkey, 800. Romaine Salad, 1064. Maraschino Pudding, 1134. Coffee, 1349.

Friday, July --.

~Breakfast.~

Scrambled Eggs, with Asparagus-tops, 406. Boiled Skate, brown Butter, 325, 156. Minced Veal à la Biscaënne, 576. Hashed Potatoes, 1002. Stewed Apricots, 1335.

~Luncheon.~

Fried Whitebait, 301. Shoulder of Lamb, Macédoine, 697. Macaroni Croquettes, 279. Shrimp Salad, 1067. Rice à l’Airolo, 1171.

~Dinner.~

Clam Chowder, 13. Radishes, 292. Olives. Bass à la Chambord, 343. Lamb Chops à la Villeroi, 686. String Beans, 948. Salmi of Plover, maison d’or, 867. Fried Oyster-plant, 1021. Roast Larded Tenderloin of Beef, 516. Watercress Salad, 1072. Macaroon Ice-cream, 1290. Coffee, 1349.

Saturday, July --.

~Breakfast.~

Poached Eggs on Toast, 404. Fried Porgies, 320. Calf’s Head à la Vinaigrette, 640. Lima Beans, 952. Fresh Cherries.

~Luncheon.~

Broiled Bluefish, maître d’hôtel, 329. Veal, Stewed à la Marengo, 624. Macédoine Salad, 1063. Baked Apples, 1124.

~Dinner.~

Consommé Deslignac, 108. Thon, 282. Celery, 290. Fried Soft-shelled Crabs, 368. Broiled Spring Chickens, with Bacon, 756. Green Peas, 978. Coquilles of Sweetbreads à la Dreux, 621. Roast Reed-birds, 877. Celery Salad, 1041. Baba, with Rum, 1217. Coffee, 1349.

Sunday, July --.

~Breakfast.~

Omelet à la Régence, 470. Broiled, Deviled Soft-shelled Crabs, 369. Hashed Turkey en Bordure, 805. Stewed Potatoes, 995. Brioches Fluttes, 1204.

~Luncheon.~

Spanish-mackerel, Hollandaise, 317. Coquilles of Chicken à l’Anglaise, 271. Sweet Potatoes Soufflées, 1010. Water-melon à la Seward, 1317. Raspberry Pie, 1096.

~Dinner.~

Clams, 300. Chicken à la Richmond, 62. Olives. Radishes, 292. Small Bouchées à la Reine, 270. Frogs à l’Espagnole, 401. Tenderloin Piqué à la Provençale, 518. Stuffed Tomatoes, 1023. Veal Cutlets à la Maréchale, 562. Beans Panachées, 950. Punch à la Cardinal, 1306. Doe-birds à l’Américaine, 840. Chicory Salad, 1046. Plombière à la Kingman, 1294. Mazagran à la Général Bugeau, 1384.

Monday, July --.

~Breakfast.~

Ham Omelet, with fine Herbs, 462, 451. Kingfish, maître d’hôtel, 329. Escalops of Veal à la Duxelle, 569. Hashed Potatoes, with Cream, 1003. Whipped Cream à la Vanille, 1254.

~Luncheon.~

Fish Balls, 347. Braised Beef, Russian sauce, 485. Boiled Corn, 962. Lamb-tongue Salad, 1056. Green-gage Tarts, 1107.

~Dinner.~

Purée Crécy, 47. Celery, 290. Olives. Broiled Deviled Lobster, 364. Mignons Filets, with Marrow, 510. Potatoes, Château, 1009. Epigrammes of Lamb à la Chicorée, 690. Roast Chicken, 755. Escarole Salad, 1055. Vermicelli Pudding, 1142. Coffee, 1349.

Tuesday, July --.

~Breakfast.~

Eggs à la Tripe, 419. Broiled Fresh Mackerel, 329. Broiled Ham, 753. Potato Croquettes, 997. Fresh Apricots.

~Luncheon.~

Canapé Madison, 269. Veal Cutlets à la Philadelphia, 565. Chicken Salad, 1044. Cocoanut Pie, 1101.

~Dinner.~

Westmoreland, 33. Radishes, 292. Olives. Frogs à la Poulette, 399. Fricandeau of Veal à la Jardinière, 577, 1033. Lamb Chops, maison d’or, 683. Asparagus, with Cream sauce, 904, 181. Roast Capon, 755. Lettuce Salad, French Dressing, 1057, 1070. Strawberry Water-ice, 1281. Sweet Almond Macaroons, 1210. Coffee, 1349.

Wednesday, July --.

~Breakfast.~

Shirred Eggs, with brown Butter, 414. Broiled English Breakfast Bacon, 754. Lamb Steak, with Green Peas, 716. Green Corn Stewed with Butter, 964. Apple and Rice Méringuées, 1169.

~Luncheon.~

Kingfish à l’Icarienne, 336. Mutton Kidneys Sautés, with Madeira Wine, 662. Sweet Potatoes à l’Hollandaise, 999. Tomato, Mayonnaise Salad, 1071. Crême en Mousse au Maraschino, 1257.

~Dinner.~

Little Neck Clams, 300. Chicken à la Turque, 69. Tomatoes, 288. Celery, 290. Lobster à la Bordelaise, 360. Tendron of Veal, with Sorrel, 634. Cromesquis of Chicken à la Reine, 765. French Artichokes à la Vinaigrette, 902. Roast Beef, 527. Romaine Salad, 1064. Charlotte Panachée, 1300. Coffee, 1349.

Thursday, July --.

~Breakfast.~

Eggs à la Vanderbilt, 420. Fried Porgies, Tartare sauce, 320, 207. Tripe à la Bordelaise, 544. Saratoga Potatoes, 1011. Musk-melon.

~Luncheon.~

Haddock, Cream sauce, 352, 181. Vol-au-Vent à la Financière, 810. Salad à l’Italienne, 1036. Peaches and Cream.

~Dinner.~

Cream à la Palestine, 74. Olives. Bologna Sausage, 286. Fresh Mackerel à la Colbert, 329, 190. Sweetbreads with Mushrooms, 609. Sorrel aux Croûtons, 974. Chicken, Sauté à la Chasseur, 775. Fresh Lima Beans, 952. Roast English Snipe, 868. Watercress Salad, 1072. Iced Pudding Diplomate, 1288. Coffee, 1349.

Friday, July --.

~Breakfast.~

Omelet with fine Herbs, 451. Blackfish, brown Butter, 309, 156. Hashed Beef à la Catalan, 502. Tomatoes à la Bock, 1026. Peach Marmalade, 1331.

~Luncheon.~

Fried Sea-bass, 320. Mignons of Lamb, Béarnaise, 1360. Crab Salad, 1047. Rice and Cream à la Croce, 1296.

~Dinner.~

Purée Bretonne, 45. Cucumbers, 289. Anchovies, 284. Salmon Cutlets, Victoria, 366. Tenderloin, Piqué à la Portugaise, 517. Spring Lamb Chops, with Bacon, 647, 754. Brussels Sprouts, 922. Asparagus à la Tessinoise, 906. Roast Chicken, 755. Doucette Salad, 1052. Biscuits Glacés, 1286. Allumettes, 1205. Coffee, 1349.

Saturday, July --.

~Breakfast.~

Omelet, Bonne Femme, 466. Fried Whitebait, 301. Calf’s Liver, Sauté à l’Alsacienne, 582. Potatoes à la Rice, 1007. Brioches à la Condé, 1203.

~Luncheon.~

Stuffed Deviled Clams, 376. Boiled Turkey à l’Anglaise, 795. Broiled Sweet Potatoes, 983. Iced Timbale of Rice, 1175.

~Dinner.~

Consommé with Italian Paste, 103. Caviare, 281. Radishes, 292. Kingfish with black Butter, 352, 159. Braised Beef à la Flamande, 482. Lamb Croquettes à la Soubise, 679, 250. Stewed Fresh Tomatoes, 1027. Broiled Squabs on Toast, with Bacon, 817. Chicory Salad, 1045. Almond Cake, Glacé, 1208. Coffee, 1349.

Sunday, July --.

~Breakfast.~

Eggs à la Turque, 439. Fish Balls à la Mrs. Harrison, 347. Deviled Lamb Chops, with Bacon, 647, 754. Succotash with Cream, 1022. Fresh Plums.

~Luncheon.~

Broiled Pompano, maître d’hôtel, 329. Cucumber Salad, 289. Croustade of Chicken Livers au Madère, 763. Lobster Salad à la Plummer, 1062. Boiled Apple Dumplings, 1127.

~Dinner.~

Little Neck Clams, 300. Consommé, Masséna, 102. Mortadella, 287. Olives. Boiled Kennebec Salmon, Percillade sauce, 303, 165. Potatoes, Windsor, 1008. Broiled Tenderloin à la Chiron, 504. Asparagus, sauce Hollandaise, 904. Broiled Chicken with Bacon, 756. Beans Panacheés, 950. Punch Romaine, 1304. Roast Woodcock on Toast, 871. Escarole Salad, 1055. Cabinet Pudding à la Sadi-Carnot, 1164. Gorgonzolla Cheese. Mazagran à la Général Dufour, 1392.

Monday, July --.

~Breakfast.~

Omelet Raspail, 467. Fried Black-bass, Tomato sauce, 320, 205. Hashed Lamb à la Zingara, 652. Potatoes à la Hanna, 1012. Crême en Mousse au Maraschino, 1257.

~Luncheon.~

Broiled, Deviled Soft-shelled Crabs on Toast, 369. Stewed Veal, Marengo, 624. Salad Suédoise, 1069. Lemon Cream Pie, Méringué, 1102.

~Dinner.~

Oysters, 298. Consommé Colbert, 120. Radishes, 292. Lyons Sausage, 286. Lobster en Chevreuse, 362. Cromesquis aux Truffles, 268. Green Peas, 978. Larded Sweetbreads au Salpicon, 605. Broiled Tomatoes, 1025. Roast Ducklings, 824. Watercress Salad, 1072. Vanilla Ice-cream, 1271. Biscuits à la Richelieu, 1232. Coffee, 1349.

Tuesday, July --.

~Breakfast.~

Eggs à la Finoise, 424. Sole, with White Wine, 342. Smoked Beef, with Cream, 486. Potatoes en Paille, 1014. Fresh Pears.

~Luncheon.~

Crawfish à la Bordelaise, 360. Haricot of Lamb à la Providence, 701. Fried Egg-plant, 907. Baba au Rhum, 1217.

~Dinner.~

Clams, 300. Brunoise with Rice, 3. Watercress, 1072. Radishes, 292. Matelote of Eels à la Parisienne, 333. Minced Veal à la Biscaënne, 576. Oyster-plant à la Poulette, 1019. Fricassé of Chicken, with Curry, 792. Succotash, 1022. Roasted Larded Sirloin of Beef, 516. Romaine Salad, 1064. Farina Pudding, 1144. Coffee, 1349.

Wednesday, July --.

~Breakfast.~

Omelet with Tarragon, 451. Boiled Codfish, Egg sauce, 352, 161. Broiled Lamb Kidneys, with Bacon, 713. Roasted Tomatoes, 1028. Corn Fritters, 965.

~Luncheon.~

Fried Soles, Tartare sauce, 330, 207. Hashed Turkey en Bordure, 805. Stewed Green Corn, 964. Rice and Cream à la Croce, 1296.

~Dinner.~

Oysters, 298. Printanier Chasseur, 52. Tomatoes, 288. Olives. Bass à la St. Nazaire, 341, 236. Tenderloin of Beef à la Stanton, 1388. Green Peas, 978. Sweetbreads à la Godard, 614. Brussels Sprouts, 922. Roast Lamb, 1361. Watercress Salad, 1072. Chocolate Ice-cream, 1272. Petites Bouchées des Dames, 1237. Coffee, 1349.

Thursday, July --.

~Breakfast.~

Hominy and Cream, 1034. Eggs à l’Impératrice, 440. Minced Beef à la Catalan, 502. Potato Croquettes, 997. Raspberries and Cream.

~Luncheon.~

Fried Soft-shelled Crabs, 368. Lamb Sweetbreads en Caisses, 274. Tomatoes à la Marseillaise, 1029. Plum Tarts, 1110.

~Dinner.~

Clams, 300. Westmoreland, 33. Lyons Sausage, 286. Radishes, 292. Kingfish, Vert-pré, 328. Stewed Lamb and Lima Beans, 705. Turban of Chicken à la Cleveland, 791. Beans Panachées, 950. Roast Grass Plovers, 865. Celery Salad, 1041. Apple Pudding à l’Helvetienne, 1152. Coffee, 1349.

Friday, July --.

~Breakfast.~

Omelet with fine Herbs, 451. Broiled Bass, maître d’hôtel, 329. Stewed Tripe à la Créole, 545. Stewed Fresh Tomatoes, 1027. Brioches Fluttes, 1204.

~Luncheon.~

Stuffed Deviled Lobsters, 367. Sausages à la Gastronome, 740. Salad Macédoine, 1063. Jamaica Rum Jelly, 1320.

~Dinner.~

Oysters, 298. Fish Chowder, 12. Tomatoes, 288. Olives. Fresh Mackerel à la Vénitienne, 338. Tenderloin Marinated, Russian sauce, 511. String Beans, 948. Leg of Mutton à la Condé, 649. Asparagus à la Vinaigrette, 905. Reed-birds on Toast, 877. Chicory Salad, 1045. Charlotte Russe, 1261. Coffee, 1349.

Saturday, July --.

~Breakfast.~

Eggs à la Béchamel, 416. Porgies au Gratin, 356. Sirloin Steak à la Bordelaise, 491. Potatoes, maître d’hôtel, 985. Musk-melon.

~Luncheon.~

Frogs à la Poulette, 399. Broiled Mutton Chops, Soyer, 647. Fried Sweet Potatoes, 993. Gooseberry Pie, 1091.

~Dinner.~

Oysters, 298. Potage à la Montmorency, 97. Sardines, 283. Celery, 290. Timbales à l’Ecossaise, 261. Mignons Filets à la Bohémienne, 513. Stuffed Green Peppers, 975. Breast of Lamb, Jardinière, 702. Doe-birds à l’Américaine, 840. Escarole Salad, 1055. Bread Pudding, 1132. Coffee, 1349.

Sunday, July --.

~Breakfast.~

Omelet Régence, 470. Boiled Halibut, Egg sauce, 309, 161. Hashed Chicken à la Béchamel, 802. Broiled Tomatoes, 1025. French Pancake, 1186.

~Luncheon.~

Canapé Lorenzo, 391. Broiled, Deviled Chicken Legs, 766. Oyster-plant, Poulette, 1019. Japanese Salad, 1075. Boiled Apple Dumplings, 1127.

~Dinner.~

Little Neck Clams, 300. Cream of Chicken, 82. Radishes, 292. Olives. Sheep’s-head à la Toulouse, 354. Larded Tenderloin à la Financière, 516, 246. Green Peas, 978. Mutton Chops, Masséna, 687. Tomatoes à la Bock, 1026. Champagne Punch, 1307. Roast Chicken, 755. Lettuce and Egg Salad, 1058. Tutti-frutti, 1293. Petites Bouchées des Dames à la Mme. Astor, 1238. Roquefort Cheese. Coffee, 1349.

Monday, July --.

~Breakfast.~

Eggs à la Bourguignonne, 411. Broiled Salt Mackerel, 329. Minced Veal à la Catalan, 575. Lima Beans Sautées, with Cream, 952. Cream Renversée, 1252.

~Luncheon.~

Mussels, sauce Poulette, 379. Stewed Lamb, with Flageolets, 707. Herring Salad, 1074. Raspberries and Cream.

~Dinner.~

Oysters, 298. Purée Parmentier, 44. Thon, 282. Radishes, 292. Bluefish au Gratin, 319. Sweetbreads à la Financière, 603. Spinach aux Croûtons, 940. Chicken à la Maryland, 785. Roasted Tomatoes, 1028. Roast Beef, 527. Romaine Salad, 1064. Custard Pudding, 1154. Coffee, 1349.

Tuesday, July --.

~Breakfast.~

Green Peas Omelet, 459. Broiled Sardines on Toast, 403. Hamburg Steak, Colbert, 526, 190. Hashed Potatoes au Gratin, 1004. Fresh Pears.

~Luncheon.~

Porgies, White Wine sauce, 342. Chicken Pot-pie, 757. Cauliflower Salad, 1040. Rhubarb Tarts, 1112.

~Dinner.~

Clams, 300. Chiffonade, 14. Celery, 290. Mortadella, 287. Kennebec Salmon à la Créole, 339. Braised Leg of Mutton à la Portugaise, 648. Potato Croquettes, 997. Croquettes of Sweetbreads, with Asparagus-tops, 620. Fresh Broiled Mushrooms on Toast, 916. Roast Ducklings, 824. Tomato, Mayonnaise Salad, 1071. Pineapple Water-ice, 1283. Fancy Almond Cakes, 1239. Coffee, 1349.

Wednesday, July --.

~Breakfast.~

Scrambled Eggs, with Fresh Mushrooms, 406. Broiled Mackerel, maître d’hôtel, 329. Stewed Mutton Kidneys, with Madeira Wine, 662. Stewed Turnips, 967. Brioche, 1201.

~Luncheon.~

Lobster en Chevreuse, 362. Haricot of Lamb à la Providence, 701. Asparagus Salad, 905. Pear Pie, 1084.

~Dinner.~

Little Neck Clams, 300. Shin of Beef, liée, 29. Radishes, 292. Olives. Soles, with White Wine, 342. Coquilles of Chicken à l’Anglaise, 271. Sirloin Piqué, with Stuffed Tomatoes, 598, 1023. Snipe sur Canapé, 868. Celery Salad, 1041. Chocolate Pudding, 1146. Swiss Cheese. Mazagran à la Général Bugeau, 1391.

Thursday, August --.

~Breakfast.~

Tomato Omelet, 456. Tripe à la Lyonnaise, 548. Brochette of Lamb à la Dumas, 674. Sorrel au Gras, 974. Peaches and Cream.

~Luncheon.~

Bluefish with White Wine, 342. Ragout of Beef, Dufour, 541. String Beans, 948. Baba, 1216.

~Dinner.~

Clams, 300. Purée Condé, 48. Radishes, 292. Sausage, 286. Kennebec Salmon, à l’Hollandaise, 303, 160. Saddle of Mutton, Londonderry sauce, 668. Succotash, 1022. Chicken Sauté à la Marengo, 771. Stuffed Tomatoes, 1023. Woodcock on Toast, 871. Celery Salad, 1041. Vanilla Ice-cream, 1271. Coffee Eclairs, 1244. Coffee, 1349.

Friday, August --.

~Breakfast.~

Omelet, Bonne Femme, 466. Fried Soft-shelled Crabs, 368. Hashed Beef à la Portugaise, 501. Potatoes with Cream, 1003. Rice à la Française, 1180.

~Luncheon.~

Matelote of Eels, 332. Croquettes of Lamb à la Patti, 679. Anchovy Salad, 1037. Currant Tarts, 1114.

~Dinner.~

Oysters, 298. Clam Chowder, 13. Tomatoes, 288. Olives. Crawfish à la Bordelaise, 360. Calf’s-head à la Cavour, 638. Artichoke-bottoms, Florentine, 903. Tenderloin of Beef à la Provençale, 518. Asparagus à la Vinaigrette, 905. Roast Turkey, Cranberry sauce, 800, 1329. Chicory Salad, 1045. Nelson Pudding, 1155. Coffee, 1349.

Saturday, August --.

~Breakfast.~

Eggs au Beurre noir, 414. Sole à la Horly, 321. Broiled Lamb Fries à la Diable, 672. Oyster-plant à la Poulette, 1019. Whipped Cream à la Vanille, 1254.

~Luncheon.~

Frogs’ Legs à la Geo. Merrill, 1372. Escalops of Veal à la Duxelle, 569. Fried Sweet Potatoes, 993. Cranberry Pie, 1104.

~Dinner.~

Clams, 300. Rice with Sorrel, 42. Caviare, 281. Radishes, 292. Kingfish with fine Herbs, 331. Croquettes of Sweetbreads aux petits Pois, 620. Chicken Fricassé à la Reine, 780. Brussels Sprouts, 922. Roast Beef, 527. Tomato and Lettuce Salad, 1060. Méringues Glacées, 1301. Coffee, 1349.

Sunday, August --.

~Breakfast.~

Omelet Raspail, 467. Broiled Sea-bass, 310. Lamb Chops à la Robinson, 682. Potatoes Soufflées, 1010. Musk-melon.

~Luncheon.~

Broiled, Deviled Soft-shelled Crabs, 369. Hamburg Steak, Russian sauce, 526. Potatoes Hollandaise, 999. Lobster Salad, 1061. Crême en Mousse au Curaçoa, 1259.

~Dinner.~

Clams, 300. Consommé Princesse, 113. Radishes, 292. Olives. Fresh Mackerel en Papillotes, 330. Roast Ham, Champagne sauce, 723. Stewed Green Corn, 963. Squabs en Compote, 822. Beans Panachées, 950. Romaine Punch, 1304. English Snipe, 868. Escarole Salad, 1055. Pudding à la U. S. Grant, 1159. Camembert Cheese. Coffee, 1349.

Monday, August --.

~Breakfast.~

Eggs au Miroir, 425. Fish Balls, 347. Broiled Pork Tenderloin, Apple sauce, 741, 168. Corn Sauté with Butter, 964. Milan Cake, 1228.

~Luncheon.~

Mussels à la Marinière, 378. Tendron of Veal à la Morlaisienne, 635. Fried Oyster-plant, 1021. Blackberry Tarts, 1119.

~Dinner.~

Little Neck Clams, 300. Giblets à l’Anglaise, 22. Lyons Sausage, 286. Celery, 290. Pompano au Gratin, 319. Curry of Lamb à l’Indienne, 677. Chicken Vol-au-Vent à la Reine, 812. Asparagus à la Tessinoise, 906. Plovers sur Canapé, 865. Lettuce Salad, 1057. Omelet Soufflée, 474. Coffee, 1349.

Tuesday, August --.

~Breakfast.~

Omelet with Cheese, 469. Broiled Kingfish, Anchovy Butter, 329, 146. Sheep’s Feet, maître d’hôtel, 654, 177. Mashed Potatoes au Gratin, 998. Fresh Pears.

~Luncheon.~

Scallops à la Poulette, 379. Minced Tenderloin à la Portugaise, 501. Fried Egg-plant, 907. Rice à l’Airolo, 1171.

~Dinner.~

Clams, 300. Cream of Green Peas, 76. Caviare, 281. Radishes, 292. Sheep’s-head à la Créole, 339. Sweetbreads au Salpicon, 605. Green Corn, 962. Pork Chops, sauce Piquante, 745. Stuffed Peppers, 975. Roast Loin of Lamb, 585. Romaine Salad, 1064. Lemon Pudding, 1157. Coffee, 1349.

Wednesday, August --.

~Breakfast.~

Eggs à la Valencienne, 421. Fried Porgies, 320. Lamb Steak, with Green Peas, 716. Tomatoes à la Marseillaise, 1029. Blackberries and Cream.

~Luncheon.~

Fried Whitebait, 301. Stewed Veal à la Marengo, 624. Fried Sweet Potatoes, 993. Peach Marmalade, 1331.

~Dinner.~

Oysters, 298. Consommé Tapioca, 104. Olives. Tomatoes, 288. Spanish-mackerel à la Toulouse, 354. Tenderloin of Beef à la Chéron, 504. Asparagus à la Vinaigrette, 905. Salmi of Snipe à la Moderne, 870. Succotash, 1022. Roast Veal, 585. Watercress Salad, 1072. Croustade of Rice, 1176. Coffee, 1349.

Thursday, August --.

~Breakfast.~

Omelet with fine Herbs, 451. Broiled Pompano, maître d’hôtel, 329. Sausages, with White Wine sauce, 735. Potatoes, Lyonnaise, 991. Fresh Grapes.

~Luncheon.~

Weakfish à la Vénitienne, 338. Tripe à la Bordelaise, 544. Cauliflower Salad, 1040. Iced Timbale of Rice, 1175.

~Dinner.~

Clams, 300. Chicken à l’Okra, 67. Radishes, 292. Mortadella, 287. Lobster Croquettes à la Victoria, 365, 208. Escalops of Sweetbreads, Richelieu, 574. Sorrel au Gras, 974. Chicken, Sauté à l’Hongroise, 772. Fresh Lima Beans, 952. Roast Snipe on Toast, 868. Celery Salad, 1041. Rum Cake, 1229. Coffee, 1349.

Friday, August --.

~Breakfast.~

Omelet Mexicaine, 473. Fried Whitebait, 301. Beefsteak and Watercress, 524. Fried Sweet Potatoes, 993. Fritters Soufflées, 1192.

~Luncheon.~

Broiled Sea-bass, 329. Veal Cutlets Pagasqui, 560. Stuffed Cabbage, 919. Anchovy Salad, 1037. Boiled Apple Dumplings, 1127.

~Dinner.~

Oysters, 298. Cream of Celery à l’Espagnole, 86. Olives. Tomatoes, 288. Fried Blackfish, 320. Turkey Legs à la Diable, 766. Corn, Stewed with Butter, 964. Lamb Chops, maison d’or, 683. Spaghetti Napolitaine, 959. Squabs, with Watercress, 816. Chicory Salad, 1045. Peach Pie, 1092. Coffee, 1349.

Saturday, August --.

~Breakfast.~

Ham Omelet, 462. Lamb en Brochette à la Dumas, 674. Macaroni, with Cream, 954. Crême en Mousse au Maraschino, 1257.

~Luncheon.~

Fried Soft-shelled Crabs, 368. Minced Beef à la Catalan, 502. Stuffed Cucumbers, 937. Sweet Potatoes, Soufflées, 1010. Savarin à l’Anglaise, 1199.

~Dinner.~

Prince’s Bay Oysters, 298. Purée Faubonne, 46. Olives. Radishes, 292. Codfish, nut-brown Butter, 352, 156. Sweetbreads, with Mushrooms, 609. Oyster-plant à la Poulette, 1019. Saddle of Mutton, Sevigné, 669. Roast Turkey, 800. Romaine Salad, 1064. Apple Charlotte, 1167. Coffee, 1349.

Sunday, August --.

~Breakfast.~

Eggs à la Vanderbilt, 420. Broiled Deviled Soft-shelled Crabs, 369. Hashed Turkey on Bordure, 805. Fried Oyster-plant, 1021. Fresh Green-gages.

~Luncheon.~

Broiled Trout, maître d’hôtel, 314. Cucumber Salad, 289. Broiled Chicken Legs à la Diable, 766. Mushrooms on Toast, 916. Water-melon à la Romero, 1315.

~Dinner.~

Little Neck Clams, 300. Consommé aux Quenelles, 129. Radishes, 292. Celery, 290. Fried Frogs, 400. Tenderloin of Beef, Larded à la Montglas, 516, 213. Green Peas, Sautés au Beurre, 980. Suprême of Chicken à la Toulouse, 786. Brussels Sprouts, 922. Kirsch Punch, 1305. Roast Woodcock, 871. Escarole Salad, 1055. Strawberry Ice-cream, 1274. Small Méringues à la Ch. C. Delmonico, 1249. Strachino Cheese. Coffee, 1349.

Monday, August --.

~Breakfast.~

Smoked Beef Omelet, 461. Minced Veal à la Biscaënne, 576. Stewed Lima Beans, 952. Small Brioches, 1202.

~Luncheon.~

Stuffed Deviled Clams, 376. Stewed Calf’s Liver, sauce Piquante, 580, 203. Stuffed Peppers, 975. Herring Salad, 1074. Choux à la Crême, 1246.

~Dinner.~

Oysters, 298. Brunoise, with Sorrel, 4. Olives. Lyons Sausage, 286. Broiled Deviled Lobsters, 364. Haricot of Lamb à la Providence, 701. Broiled Tenderloin Steak, Béarnaise, 492. Green Peas, 978. Plover, with Watercress, 865. Lettuce Salad, 1058. Orange Pudding, 1158. Coffee, 1349.

Tuesday, August --.

~Breakfast.~

Eggs à la Bennett, 447. Filet de Sole à la Joinville, 322. Croquettes of Lamb, Russian sauce, 679, 211. Potatoes en Julienne, 1013. Raspberries and Cream.

~Luncheon.~

Broiled Fresh Mackerel aux fines Herbs, 331. Blanquette of Veal, with Nouilles, 552. Stuffed Lettuce, 953. Pear Pie, 1084.

~Dinner.~

Clams, 300. Ox-tail, with Barley, 38. Olives. Celery, 290. Porgies, Lobster sauce, 353, 158. Ballotin of Lamb à la Macédoine, 675, 1032. Stuffed Tomatoes, 1023. Beef-tongue à la Gendarme, 532. Sorrel aux Croûtons, 974. Roast Pigeons, 816. Romaine Salad, 1064. Omelet Soufflée, 474. Coffee, 1349.

Wednesday, August --.

~Breakfast.~

Tomato Omelet à la Provençale, 457. Broiled Porterhouse Steaks, 524. Potatoes Château, 1009. Sherry Wine Jelly, 1318.

~Luncheon.~

Fried Scallops, Tomato sauce, 392, 205. Shoulder of Lamb, Rouennaise, 698. Spinach, with Eggs, 940. Raspberry Tarts, 1118.

~Dinner.~

Oysters, 298. Consommé Garibaldi, 112. Radishes, 292. Mortadella, 287. Sheep’s-head, Oyster sauce, 352. Sweetbreads à la Montglas, 615. String Beans, 946. Boiled Turkey, Celery sauce, 796. Roast Mushrooms on Toast, 916. Roast English Snipe, 868. Watercress Salad, 1072. Blackberry Shortcake, 1215. Coffee, 1349.

Thursday, August --.

~Breakfast.~

Scrambled Eggs, with Asparagus-tops, 406. Broiled Kingfish, maître d’hôtel, 329. Calf’s Feet à la Poulette, 598. Tomatoes à la Bock, 1026. Rice à la Condé, 1181.

~Luncheon.~

Lobster à la Rushmore, 1358. Cucumber Salad, 289. Salmi of Spring Duck à la Bourgeoise, 829. String Beans, 948. French Pudding, 1139.

~Dinner.~

Little Neck Clams, 300. Cream, Palestine, 74. Olives. Celery, 290. Soles à la Joinville, 322. Breast of Lamb à la Jardinière, 702. Okras, Sautés à la Créole, 1031. Chicken, Fricassé à la Reine, 780. Fried Oyster-plant, 1021. Roast Woodcock, 871. Chicory Salad, 1045. Pistache Ice-cream, 1275. Lady-fingers, 1231. Coffee, 1349.

Friday, August --.

~Breakfast.~

Omelet Mexicaine, 473. Broiled Haddock à l’Hollandaise, 310, 160. Tripe à la Lyonnaise, 548. Potatoes, Duchesse, 1006. Musk-melon.

~Luncheon.~

Weakfish, Italian sauce, 188. Beefsteak Pie à l’Américaine, 488. Lobster Salad, 1061. Madeleine, 1226.

~Dinner.~

Oysters, 298. Bouille-à-Baisse, 1. Sardines, 283. Radishes, 292. Bass, with White Wine, 342. Veal Cutlets à la Maréchale, 562. Asparagus à l’Hollandaise, 904. Salmi of Snipe à la Walter Scott, 856. Boiled Corn, 962. Roast Leg of Spring Lamb, 648. Chicory Salad, 1046. Rice Pudding à l’Orange, 1130. Coffee, 1349.

Saturday, August --.

~Breakfast.~

Eggs au Parmesan, 431. Blackfish au Gratin, 356. Broiled Bacon, 754. Breaded Veal Cutlets, Tomato sauce, 563. Succotash, 1022. Cream Renversée, 1252.

~Luncheon.~

Oysters à la Mali, 386. Filet Mignon, Marinated, Russian sauce, 511. Beans Panachées, 950. Pumpkin Pie, 1099.

~Dinner.~

Small Rockaway Oysters, 298. Purée Mongole, 50. Celery, 290. Lyons Sausage, 286. Kingfish, Hollandaise sauce, 329, 160. Mutton Chops à la Soubise, 647, 250. Tomatoes à la Marseillaise, 1029. Ballotin of Squab à l’Italienne, 818. Oyster-plant à la Poulette, 1019. Roast Saddle of Venison, Currant Jelly, 878. Escarole Salad, 1055. Rum Cake, 1229. Coffee, 1349.

Sunday, August --.

~Breakfast.~

Eggs à la Meyerbeer, 437. Broiled Spanish-mackerel, maître d’hôtel, 329. Chicken Livers en Brochette, with Bacon, 769. Saratoga Potatoes, 1011. Peaches and Cream.

~Luncheon.~

Crawfish à la Bordelaise, 360. Broiled Squab, with Bacon, 817. Fried Sweet Potatoes, 993. Timbales à la Schultze, 263. Green-gage Tarts, 1107.

~Dinner.~

Little Neck Clams, 300. Cream of Asparagus, 70. Olives. Radishes, 292. Broiled Pompano, maître d’hôtel, 329. Cucumber Salad, 289. Lamb Chops à la Masséna, 687. Brussels Sprouts, 922. Tenderloin of Beef à la Florentine, 506. Fresh Lima Beans, 952. Oranges Glacées à la George Renauldt, 1297. Roast Turkey, Cranberry sauce, 800, 1329. Lettuce Salad, 1059. Pineapple Fritters, 1191. Mazagran à la Général Dufour, 1391.

Monday, August --.

~Breakfast.~

Fried Eggs, 412. Fish Balls, 347. Mutton Hash à la Zingara, 652. Stewed Turnips, with Cream, 967. Brioches, 1201.

~Luncheon.~

Frogs en Brochette, with Bacon, 398, 754. Chicken Croquettes à l’Ecarlate, 760. Spaghetti au Gratin, 961. Anchovy Salad, 1037. Charlotte Russe, 1261.

~Dinner.~

Oysters, 298. Mutton, with Barley, 30. Radishes, 292. Bologna Sausage, 286. Fried Haddock, Tomato sauce, 320, 205. Shoulder of Lamb, Rouennaise, 698. Potato Croquettes, 997. Coquilles of Sweetbreads à la Reine, 623. Stewed Corn, 964. Roast Plovers, 865. Romaine Salad, 1064. Peach Pudding à la Richelieu, 1150. Coffee, 1349.

Tuesday, August --.

~Breakfast.~

Eggs à la Tripe, 419. Kingfish au Gratin, 319. Sausages à la l’Italienne, 737. Potato Balls, 996. Fresh Plums.

~Luncheon.~

Broiled Fresh Mackerel, maître d’hôtel, 329. Stewed Mutton, Portugaise, 658. Stuffed Cucumbers, 937. Cauliflower au Gratin, 926. Apple Pie, 1083.

~Dinner.~

Clams, 300. Cream of Chicken, 82. Olives. Radishes, 292. Fried Porgies, Tartare sauce, 320, 207. Tenderloin Piqué à la Sevigné, 520. Oyster-plant à la Poulette, 1019. Spring Chicken, Fricassé à l’Américaine, 781. Green Peas, 978. Roast Duck, Apple sauce, 824. Lettuce Salad, 1058. Lemon Water-ice, 1279. Biscuits, Ambroisiennes, 1234. Coffee, 1349.

Wednesday, August --.

~Breakfast.~

Scrambled Eggs, with Cheese, 405. Lamb Fries, sauce Colbert, 673, 190. Hamburg Steak, raw, 1359. Fried Oyster-plant, 1021. Iced Timbale of Rice, 1175.

~Luncheon.~

Pompano, White Wine sauce, 342. Blanquette of Veal, with Peas, 551. Broiled Sweet Potatoes, 983. Musk-melon.

~Dinner.~

Oysters, 298. Consommé Chatelaine, 128. Tomatoes, 288. Sardines, 283. Skate, with black Butter, 325, 159. Veal Cutlets en Papillotes, 566. Stuffed Egg-plant, 909. Fillet of Chicken à la Rothschild, 790. Asparagus à la Vinaigrette, 905. Roast Sirloin of Beef, 516. Watercress Salad, 1072. Apples with Rice, 1169. Coffee, 1349.

Thursday, August --.

~Breakfast.~

Eggs en Filets, 423. Sheep’s-head à la Créole, 339. Epigrammes of Lamb, with Watercress, 689. Potatoes, Julienne, 1013. Blackberries and Cream.

~Luncheon.~

Oysters à la Baltimore, 388. Squabs en Compote, 822. Green Peas, 978. Macédoine Salad, 1063. Gooseberry Tarts, 1114.

~Dinner.~

Clams, 300. Paysanne, 53. Radishes, 292. Olives. Spanish-mackerel aux fines Herbes, 331. Cucumber Salad, 289. Boiled Leg of Mutton, Caper sauce, 651. Stuffed Peppers, 975. Broiled Tenderloin à la Trianon, 507. Stewed Tomatoes, 1027. Woodcock sur Canapé, 871. Celery Salad, 1042. Almond Cake, Glacé, 1208. Coffee, 1349.

Friday, August --.

~Breakfast.~

Sardine Omelet, 468. Broiled Fresh Mackerel, Anchovy Butter, 329, 146. Stewed Mutton Kidneys, sauce Madère, 662. Sweet Potatoes Soufflées, 1010. Cream en Mousse au Café, 1253.

~Luncheon.~

Trout, maître d’hôtel, 314. Roulade of Beef à l’Ecarlate, 539. Boiled Onions, 968. Crab Salad, 1047. Apple Cake, 1211.

~Dinner.~

Oysters, 298. Sorrel with Rice, 42. Celery, 290. Mortadella, 287. Whitebait, 301. Mignons of Lamb à la Montebello, 1360, 249. String Beans, 948. Suprême of Chicken à la Patti, 789. Fried Oyster-plant, 1021. Roast English Snipe, 868. Chicory Salad, 1045. Vanilla Ice-Cream, 1271. Sweet Macaroons, 1210. Coffee, 1349.

Saturday, August --.

~Breakfast.~

Poached Eggs on Toast, 404. Cold Bass, Ravigote sauce, 147. Mutton Chops, Broiled, with Bacon, 647, 754. Mashed Potatoes au Gratin, 998. Kümmel Jelly, 1323.

~Luncheon.~

Oyster Patties, 387. Beefsteak Pie à l’Anglaise, 487. Spinach, with Eggs, 940. Frangipani Tarts, 1121.

~Dinner.~

Keyport Oysters, 298. Menestra, 36. Radishes, 292. Bologna Sausage, 286. Bluefish à l’Italienne, 337. Sirloin Piqué à la Duchesse, 516. Beans Panachées, 950. Salmi of Doe birds à la Chasseur, 864. Fried Egg-plant, 907. Roast Chicken, 755. Escarole Salad, 1055. Baked Apple Dumplings, 1122. Coffee, 1349.

Sunday, August --.

~Breakfast.~

Eggs à l’Impératrice, 440. Hashed Turkey en Bordure, 805. Broiled Fillets aux Pommes Parisienne, 515. Tomatoes à la Bock, 1026. Musk-melons.

~Luncheon.~

Crabs à la St. Laurent, 372. Sirloin Steak à la Bordelaise, 491. Fried Sweet Potatoes, 993. Japanese Salad, 1075. Stewed Prunes à la Général Dufour, 1330.

~Dinner.~

Clams, 300. Consommé Douglas, 114. Olives. Celery, 290. Frogs à la Bordelaise, 399, 186. Escalops of Veal à la Duxelle, 569. Stuffed Tomatoes, 1023. Squabs en Crapaudine, 819. Succotash, 1022. Punch en Surprise, 1309. Roast Turkey, 800. Lettuce with Cream Salad, 1059. Pudding Glacé à la Frankie Cleveland, 1291. Camembert Cheese. Coffee, 1349.

Monday, August --.

~Breakfast.~

Scrambled Eggs with Tomatoes, 406. Fried Scallops, 301. Flat Sausage and Mashed Potatoes, 719. Fried Onions, 969. Rice à la Française, 1180.

~Luncheon.~

Broiled, Deviled Soft-shelled Crabs, 369. Veal Cutlets en Papillotes, 566. Lima Beans, 952. Anchovy Salad, 1037. Sweet Omelet, 475.

~Dinner.~

Small Rockaway Oysters, 298. Purée Jackson, 43. Sardines, 283. Radishes, 292. Lobster Croquettes à la Victoria, 365, 208. Tenderloin of Beef, Piqué à la Richelieu, 522. Cauliflower, sauce Hollandaise, 925, 160. Sweetbreads, with Asparagus-tops, 602. Boiled Green Corn, 962. Squabs sur Canapé, 816. Romaine Salad, 1064. Nelson Pudding, 1155. Mazagran à la Général Bugeau, 1391.

Tuesday, August --.

~Breakfast.~

Omelet, with Peas, 459. Boiled Halibut, Butter sauce, 309, 157. Lamb Chops, with Bacon, 647, 754. Potatoes, maître d’hôtel, 985. Fresh Apricots.

~Luncheon.~

Kingfish, maître d’hôtel, 329. Beefsteak Pie à l’Anglaise, 487. Stewed Tomatoes, 1027. Potato Salad, 1073. Chocolate Eclairs, 1243.

~Dinner.~

Little Neck Clams, 300. Chicken à la Piémontaise, 63. Mortadella, 287. Tomatoes, 288. Codfish Steaks, black Butter, 310, 159. Brisotin of Veal, Poivrade sauce, 554, 194. Brussels Sprouts, 922. Lamb Steak à l’Américaine, 718. Asparagus, Cream sauce, 904, 181. Roast Stuffed Goose, 808. Tomato, Mayonnaise Salad, 1071. Sago Pudding, 1140. Coffee, 1349.

Wednesday, August --.

~Breakfast.~

Hominy, with Cream, 1034. Kidney Omelet, 463. Broiled Beefsteak à la Parisienne, 495. Potatoes, Lyonnaise, 991. Stewed Pears, 1333.

~Luncheon.~

Mussels à la Poulette, 379. Leg of Mutton, Caper sauce, 651. Baked Sweet Potatoes. Fried Oyster-plant, 1021. Rhubarb Pie, 1085.

~Dinner.~

Chicken with Gumbo, 67. Celery, 290. Bologna Sausage, 286. Pompano, with Sorrel, 327. Corned Beef and Cabbage, 490. Broiled Venison Steaks, Currant Jelly, 884. Tomatoes à la Marseillaise, 1029. Roast Plovers, 865. Watercress Salad, 1072. Maraschino Pudding, 1134. Coffee, 1349.

Thursday, August --.

~Breakfast.~

Eggs à l’Aurore, 444. Fried Porgies, 301. Hashed Turkey en Bordure, 805. Potatoes en Paille, 1014. Peaches and Cream.

~Luncheon.~

Salmon en Papillotes, 302. Braised Beef en Daube, 483. Macaroni au Gratin, 955. Chaussons, 1236.

~Dinner.~

Clams, 300. Beef à l’Anglaise, 5. Thon, 282. Tomatoes, 288. Scallops, Brestoise, 392. Sweetbreads à la Béarnaise, 610. Green Peas à l’Anglaise, 978. Lamb Chops, Maintenon, 685. Spinach à la Vieille Mode, 941. Roast Woodcock, 871. Celery Salad, 1041. Banana Ice-cream, 1277. Pithiviers Cake, 1225. Coffee, 1349.

Friday, August --.

~Breakfast.~

Omelet, with fine Herbs, 451. Broiled Kingfish, maître d’hôtel, 329. Lamb Steak, Piquante sauce, 717. Stewed Green Corn, 964. Brioche Fluttes, 1204.

~Luncheon.~

Stuffed Smelts, 355. Stewed Veal à la Marengo, 624. Sorrel au Gras, 974. Custard Pudding, 1154.

~Dinner.~

Bisque of Lobster, 10. Radishes, 292. Mortadella, 287. Trout, Shrimp sauce, 311. Sirloin Steak, with Marrow, 493. Stuffed Tomatoes, 1023. Vol-au-Vent à la Financière, 810. Cauliflower à la Vinaigrette, 1040. Roast Mutton, 585. Chicory Salad, 1046. Champagne Jelly, 1322. Fancy Almond Cakes, 1239. Coffee, 1349.