JUNE.
Roman Punch.
Green Pea Soup.
Boiled Salmon. Lamb Chops.
Potatoes à la Louise. Stuffed Tomatoes.
Smothered Chickens. Langue de Bœuf.
Asparagus on Toast. Green Peas.
Snow Custard. Ices. Fruit and Dessert.
Strawberries. Coffee.
JULY.
Consommé Soup.
Broiled Spanish Mackerel. Fried Chickens.
Raw Cucumbers. Salad.
Salmi of Ducks. Beef à la Mode.
Boiled Corn. New Potatoes.
Cream Raspberry Pie. Self-Freezing Ice-Cream.
Crackers and Cheese.
Fruit. Coffee.
AUGUST.
Mrs. B.’s Corn Soup.
Fillets of Halibut, with Potatoes.
Dijon Paté. Devilled Tomatoes.
Broiled Woodcock. Boiled Chicken and Tongue.
Green Peas. Stuffed Egg-Plant.
Peach Lèche-Crêma. Melons. Cakes and Cheese.
Ices. Coffee.
SEPTEMBER.
Raw Oysters.
Tapioca Soup.
Baked Blue Fish.
Casserole of Rice, with Chicken and Tongue.
Potatoes au Maître d’Hôtel. Devilled Crabs.
Mock Quails. Roast Lamb.
Spinach à la Crème. Salad. Cream Squash.
Diplomatic Pudding. Peach Ice Cream.
Coffee. Fruit.
OCTOBER.
Raw Oysters.
Mock Turtle Soup.
Oyster Paté. Fricassee of Calf’s Tongues.
Salad. Potatoes à la Parisienne.
Chickens and Mushrooms.
Roast Beef and Yorkshire Pudding.
Cauliflower au Gratin. Sweet Potatoes.
Amber Pudding. Drunken Dominie.
Fruit. Ices, Nuts and Raisins. Café Noir.