5. Green pea soup; stewed sea-bass; French ham pie; baked tongue; cutlets à la Maintenon; fricasseed chickens; maccaroni; asparagus; stewed peas; stewed beans—Marietta pudding; Spanish blanc-mange; calves’-feet jelly; lemon ice-cream.
6. Asparagus soup; stewed halibut; roasted ham; chicken curry; fricasseed sweetbreads; terrapin veal; chicken patties; maccaroni; lettuce peas; potatoe snow; stewed beans; stewed beets—Lady’s pudding; green custard; wine fritters; gooseberry water-ice.
7. Friar’s chicken; halibut cutlets; boiled ham; French chicken pie; sweetbread croquettes; lamb cutlets, French way; lobster patties; Columbus eggs; French peas; stewed beans; stewed beets; potatoe snow—Orleans pudding; orange tarts; pistachio cream; iced jelly.
8. Rich veal soup; stewed carp; boiled ham; sweetbreads stewed with oysters; roast ducks; soft crabs; chicken rice pudding; stewed peas; stewed beans; stewed beets; potatoe snow—Maccaroni pudding; red custard; chocolate cream; almond ice-cream.
COMPANY DINNERS—SUMMER.—1. Duck soup; fresh salmon stewed; roasted ham; French chicken pie; veal olives; sweetbreads with cauliflowers; baked clams; stewed lobster; fried artichokes; scolloped tomatoes; lettuce peas; stewed beans; lettuce chicken salad—Pine-apple pudding; currant ice; iced jelly; strawberries and cream.
2. Pigeon soup; cream trout; baked tongue; terrapin veal; clam sweetbreads; chicken curry; roast ducks; fried cauliflower; French peas; stewed beans; lobster salad—Lady’s pudding; pine-apple tarts; raspberry charlotte; strawberry ice-cream.
3. The best clam soup; roasted salmon; boiled ham; rice pie; tomato chickens; sweetbread croquettes; veal olives; lobster patties; cauliflower maccaroni; lima beans; stuffed egg-plant; sweet potatoes—Charlotte russe; cherry water-ice; vanilla blanc-mange; iced jelly.