A-la-mode beef; scolloped oysters; turnips; carrots; beets; cold-slaw—Carrot pudding; preserved pears.
Christmas and New Years’ dinners.—Boiled turkey with oyster sauce; two roast geese with apple sauce; roasted ham; chicken pie; stewed beets; cold-slaw; turnips; salsify; winter-squash—Plum pudding; mince pie; lemon custards; cranberry pie.
Roast turkey with cranberry sauce; boiled fowls with celery sauce; boiled ham; goose pie; turnips; winter-squash; salsify; cold-slaw; beets—Mince pudding boiled; lemon pudding baked; pumpkin pudding.
Mock turtle soup; roast turkey with cranberry sauce; boiled turkey with celery sauce; roasted ham; smoked tongue; chicken curry; oyster pie; beets; cold-slaw; winter-squash; salsify; fried celery—Plum pudding; mince pie; calves’-feet jelly; blanc-mange.
COMPANY DINNERS—SPRING.—1. Oyster soup; boiled sheep’s-head fish; roasted ham; white fricassee; chickens stewed whole; terrapin veal; sweetbread croquettes; asparagus; stewed peas; stewed spinach; fried celery; maccaroni—Lemon pudding; almond pudding; calves’-feet jelly; vanilla ice-cream.
2. Maccaroni soup; stewed rock-fish; boiled ham; brown fricassee; veal rissoles; chicken rice pudding; larded sweetbreads; asparagus loaves; asparagus omelet; French spinach; French peas; stewed beets—Rhubarb cups; transparent pudding; charlotte russe; lemon ice-cream.
3. French white soup; baked sheep’s-head fish; boiled ham; lamb cutlets, the French way; roasted sweetbreads; beef’s tongue stewed; French chicken pie; maccaroni; stewed peas; stewed beans; asparagus; stewed spinach—Omelet soufflé; orleans pudding; blanc-mange; orange ice-cream.
4. Fine clam soup; halibut cutlets; roasted ham; brown fricassee; broiled sweetbreads; pigeon pie; lobster rissoles; asparagus omelet; maccaroni; lettuce peas; asparagus; French spinach; potatoe snow—Boiled almond pudding; sweetmeat fritters; vanilla flummery; cake syllabub.