Part 43

Game Soup 32. Braised Leg of Mutton 137. Mashed Potatoes 192. Scalloped Oysters 76. Boiled Sweet Potatoes 198. Cold Slaw 173. Peach Cobbler 413. French Custard 346. Layer Jelly Cake 289. Coffee 458.

WEDNESDAY.

BREAKFAST.

Grapes. Steamed Oatmeal 276. Beefsteak Broiled 110. Tomato Omelet 232. Warmed Potatoes 195. English Crumpets 272. Brown Bread 244. Coffee 458.

LUNCHEON.

Scrambled Mutton 141. Sardines. Corn Pudding 207. French Rolls 253. Ginger Bread 306. Sliced Oranges. Cocoa 461.

DINNER.

Mock Turtle Soup 39. Boiled Fillet of Veal 127. Potatoes á la Delmonico 197. Fried Egg Plant 208. Mashed Squash 212. Olives. Saucer Puddings 406. Apple Snow 356. Crisp Cookies 316. Coffee 458.

THURSDAY.

BREAKFAST.

Baked Quinces 371. Boiled Rice 202. Broiled Grouse 101. Tripe Lyonnaise 126. Potatoes á la Crême 184. Raised Muffins 257. Dry Toast 276. Coffee 458.

LUNCHEON.

Veal Croquettes 129. Cheese Soufflé 222. Potato Salad 175. Buns 255. Grape Pie 334. Tea 460.

DINNER.

Swiss White Soup 42. Pot Roast 112. Steamed Potatoes 194. Lima Beans 209. French Cabbage 201. Lettuce Salad 174. Plum Puff Pudding 411. Blanc Mange 359. Dominoes 310. Fruit. Coffee 458.

FRIDAY.

BREAKFAST.

Stewed Plums. Oat Flakes 275. Eels Fried 56. Beef Hash 123. Potato Fillets 196. Egg Muffins 257. Wheat Bread 240. Coffee 458.

LUNCHEON.

Oyster-pot Pie 76. Muttonettes 140. Fried Egg Plant 208. French Bread 246. Stewed Crab Apples. Silver Cake 296. Chocolate 461.

DINNER.

Onion Soup 41. Baked Smelts 59. Potato Snow 194. Cauliflower 200. Beef Croquettes 121. Spiced Plums 189. Plain Charlotte Russe 362. Quince Jelly 432. Nuts. Raisins. Coffee 458.

SATURDAY.

BREAKFAST.

Whole Pears. Hominy 276. Mutton Cutlets 140. Tomato Sauce 159. Saratoga Chips 193. Corn Meal Griddle-cakes 263. Dry Toast 276. Coffee 458.

LUNCHEON.

Dried Beef with Cream 121. Baked Omelet 234. Tomato Salad 176. Rusks 256. Quince Trifle 357. Tea 460.

DINNER.

Veal Soup 32, with Noodles 43. Chicken Pot-pie 94. Mashed Potatoes 192. Fried Salsify 209. Baked Onions 199. Ham Salad 172. Chocolate Pie 328. Sliced Oranges. Hickory Nut Cake 305. Coffee 458.

* * * * *

NOVEMBER.

THANKSGIVING DAY.

BREAKFAST.

Grapes. Oat Flakes 275. Broiled Porterhouse Steak 110. Codfish Balls 63. Browned Potatoes 192. Buckwheat Cakes 266, Maple Syrup. Wheat Bread 240. Coffee 458.

SUPPER.

Cold Roast Turkey 82. Scalloped Oysters 76. Potato Salad 175. Cream Short-cake 269. Eclairs 308. Preserved Egg Plums 425. Tea 460.

DINNER.

Oysters on Half Shell. Cream of Chicken Soup 34. Fried Smelts 58, Sauce Tartare 156. Roast Turkey 82, Cranberry Sauce 163. Mashed Potatoes 192. Baked Squash 212. Boiled Onions 198. Parsnip Fritters 203. Olives. Chicken Salad 171. Venison Pastry 105. Pumpkin Pie 336. Mince Pie 338. Charlotte Russe 361. Almond Ice-cream 380. Lemon Jelly 373. Hickory Nut Cake 305. Cheese. Fruits. Coffee 458.

SUNDAY.

BREAKFAST.

Stewed Crab Apples. Cracked Wheat 275. White Fish Fried 51. Jelly Omelet 234. Hasty Cooked Potatoes 195. Tennessee Muffins 258. Crullers 317. Wheat Bread 240. Coffee 458.

SUPPER.

Pickled Pigs' Feet 151. Scalloped Potatoes 194. Chicken Salad 171. Light Biscuit 252. Golden Spice Cake 303. Preserved Cherries 424. Tea 460.

DINNER.

Mullagatawny Soup 38. Boiled Codfish 63, Oyster Sauce 157. Roast Wild Duck 98. Mashed Potatoes 192. Currant Jelly Sauce 161. Baked Squash 212. Boiled Beets 210. Small Oyster Pies 78. Baked Plum Pudding 397, Sweet Sauce 421. Jelly Kisses 371. Fruit. Coffee 458.

MONDAY.

BREAKFAST.

Grapes. Hominy 276. Fricasseed Tripe with Oysters 126. Baked Potatoes 197. Breakfast Puffs 272. Brown Bread 244. Coffee 458.

LUNCHEON.

Cold Roast Duck 98. Welsh Rarebit 224. Fried Sweet Potatoes 198. Cold Pickled Beets 210. French Bread 246. Cookies 315. Gooseberry Jam 435. Cocoa 461.

DINNER.

Vermicelli Soup 42. Leg of Mutton á la Venison 138. Steamed Potatoes 194. Ladies' Cabbage 201. Stewed Onions 199. Mixed Pickles 187. Pumpkin Pie 236. Orange Jelly 374. Nut Cakes 318. Cheese. Coffee 458.

TUESDAY.

BREAKFAST.

Stewed Prunes. Oatmeal with Cream 274. Snipe on Toast 100. Scrappel 158. Potato Puffs 193. Newport Waffles 260. Wheat Bread 240. Coffee 458.

LUNCHEON.

Scalloped Mutton and Tomatoes 142. Hominy Croquettes 274. Cold Slaw 173. Beaten Biscuit 254. Chocolate Custard Pie 328. Tea 460.

DINNER.

Ox-tail Soup 34. Roast Leg of Pork 145. Browned Potatoes 197. Lima Beans 209. Mashed Turnips 214. Celery Salad 174. Apple Corn Meal Pudding 404, Wine Sauce 417. Lemon Tartlets 339. Fruit. Coffee 458.

WEDNESDAY.

BREAKFAST.

Oranges. Graham Mush 273. Country Sausages 153. Boiled Eggs 226. Saratoga Chips 193. Buckwheat Cakes 266. Dry Toast 276. Coffee 458.

LUNCHEON.

Cold Roast Pork 145. Lobster Salad 171. Baked Sweet Potatoes 198. German Bread 247. Doughnuts 316. Apple Sauce 162. Chocolate 461.

DINNER.

Turtle Soup from Beans 37. Spiced Beef 112. Mashed Potatoes 192. Fried Parsnips 203. Scalloped Onions 199. Pickled White Cabbage 182. Cranberry Tart Pie 335. Blanc Mange 359. Crackers. Cheese. Coffee 458.

THURSDAY.

BREAKFAST.

Stewed Apricots. Oat Flakes 276. Broiled Veal Cutlets 129. Fried Oysters 72. Warmed Potatoes 195. Cream Waffles 260. Brown Bread 244. Coffee 458.

LUNCHEON.

Beef Croquettes 121. Fish Omelet 233. Celery Salad 174. Raised Biscuit 251. Feather Cake 300. Canned Peaches 439. Tea 460.

DINNER.

Squirrel Soup 37. Roast Loin of Mutton 136. Boiled Potatoes 192. Mashed Squash 212. Fried Cabbage 201. Olives. Apple Puff Pudding 389, Grandmother's Sauce 418. Nuts. Raisins. Fruit. Coffee 458.

FRIDAY.

BREAKFAST.

Bananas. Steamed Oatmeal 276. Striped Bass Fried 51. Minced Eggs 229. Lyonnaise Potatoes 196. Corn Bread 247. Nut Cakes 318. Wheat Bread 240. Coffee 458.

LUNCHEON.

Cold Roast Mutton 136. Halibut on Toast 281. Potato Salad 175. French Bread 246. Grape Jelly Pie 335. Chocolate 461.

DINNER.

Fish Chowder 63. Baked Pickerel 51. Steamed Potatoes 194. Boiled Turnips 214. Rabbit Pie 103. Plain Celery. Apple Custard Pudding 391, Hard Sauce 420. Savory Biscuits 312. Fruit. Coffee 458.

SATURDAY.

BREAKFAST.

Baked Sour Apples 515. Boiled Rice 275. Porterhouse Steak Broiled 110. Plain Omelet 230. Potatoes á la Crême 193. Wheat Griddle-cakes 266. Dry Toast 276. Coffee 458.

LUNCHEON.

Veal Stew 131. Potato Puffs 193. Pickled Mangoes 184. Grafton Milk Biscuits 254. Chocolate Eclairs 308. Lemon Sponge 335. Tea 460.

DINNER.

Celery Soup 43. Boiled Ham 151. Baked Sweet Potatoes 198. Lima Beans 209. Stewed Parsnips 203. Sourcrout 202. Oxford Dumplings 385, Sweet Sauce 421. Cream Tarts 325. Fruit. Coffee 458.

* * * * *

DECEMBER.

CHRISTMAS DAY.

BREAKFAST.

Oranges. Boiled Rice 275. Broiled Salt Mackerel 60. Poached Eggs á la Crême 228. Potato Fillets 196. Feather Griddle-cakes 262. Wheat Bread 240. Coffee 458.

SUPPER.

Cold Roast Goose 86. Oyster Patties 75. Cold Slaw 173. Buns 255. Charlotte Russe 361. Peach Jelly 434. Tea 460.

DINNER.

Oysters on Half Shell. Game Soup 32. Boiled White Fish 59, Sauce Maitre d'Hotel 160. Roast Goose 86, Apple Sauce 162. Boiled Potatoes 192. Mashed Turnips 214. Creamed Parsnips 204. Stewed Onions 199. Boiled Rice 202. Lobster Salad 171. Canvas Back Duck 99. Christmas Plum Pudding 397, Sauce 417. Vanilla Ice-cream 376. Mince Pie 338. Orange Jelly 374. Delicate Cake 295. Salted Almonds 366. Confectionery. Fruits. Coffee 458.

SUNDAY.

BREAKFAST.

Grapes. Steamed Oatmeal 276. Pickled Pigs' Feet Fried 151. Oyster Toast 278. Potato Puffs 193. Egg Muffins 257. Wheat Bread 240. Coffee 458.

SUPPER.

Cold Potted Beef 120. Panned Oysters 74. Celery Salad 174. Saratoga Chips 193. Rusks 256. Little Plum Cakes 313. Quince Jelly 432. Tea 460.

DINNER.

Chicken Cream Soup 34. Boiled Halibut 57, Sauce Hollandaise 161. Roast Goose 86, Apple Sauce 162. Boiled Potatoes 192. Stewed Celery 209. Mashed Turnips 214. Lobster Salad 171. Scalloped Clams 79. Mince Pie 338. Orange Cream 352. Citron Cake 295. Cheese. Coffee 458.

MONDAY.

BREAKFAST.

Sliced Oranges. Graham Mush 273. Codfish Steak 66. Lyonnaise Potatoes 196. Hashed Beef on Toast 280. French Rolls 253. Brown Bread 244. Coffee 458.

LUNCHEON.

Cold Roast Goose 86. Scalloped Cheese 222. Ham Salad 172. French Bread 246. Apple Meringue Pie 327. Chocolate 461.

DINNER.

Onion Soup 41. Roast Spare Rib 146, Cranberry Sauce 163. Browned Potatoes 192. Stewed Carrots 213. Boiled Onions 198. Plain Celery. Boiled Rice Dumplings with Custard Sauce 384. Pastry Sandwiches 312. Fruit. Coffee 458.

TUESDAY.

BREAKFAST.

Stewed Prunes. Boiled Rice 275. Pork Chops and Fried Apples 147. Warmed Potatoes 195. Buckwheat Cakes 266. Wheat Bread 240. Coffee 458.

LUNCHEON.

Sliced Head Cheese 154. Bread Omelet 234. Parsnip Fritters 203. Cold Slaw 173. Graham Bread 243. Mince Pie 338. Tea 460.

DINNER.

Scotch Mutton Broth 32. Boiled Turkey 84, Oyster Dressing 83. Mashed Potatoes 192. Baked Squash 212. Boiled Parsnips 203. Piccalili 186. Baked Corn Meal Pudding 393, Hard Sauce 420. Apple Tarts 342. Cheese. Coffee 458.

WEDNESDAY.

BREAKFAST.

Cider Apple Sauce 162. Hominy 276. Broiled Rabbits 103. Codfish Balls 63. Potato Fillets 196. Continental Hotel Waffles 260. Dry Toast 276. Coffee 458.

LUNCHEON.

Turkey Hash 85. Rice Croquettes 274. Lobster Salad 171. Raised Biscuits 251. Almond Custard 347. Cocoa 461.

DINNER.

Oyster Soup 46. Sliced Beef Tongue 124, Brown Sauce 161. Potato Puffs 193. Steamed Cabbage 201. Lamb Sweetbreads 142, with Tomato Sauce 159. Birds' Nest Pudding 387, Plain Sauce 420. Crackers. Cheese. Coffee 458.

THURSDAY.

BREAKFAST.

Stewed Peaches. Cracked Wheat 275. Mutton-Chops Broiled 139, Tomato Sauce 159. Saratoga Chips 193. New England Corn Cake 246. Bakers' Doughnuts 317. Wheat Bread 240. Coffee 458.

LUNCHEON.

Cold Spiced Tongue 125. Cheese Cream Toast 223. Pickled Onions 184. Fried Sweet Potatoes 198. Twist Bread 246. Layer Cake 304, with Apple Filling 288. Tea 460.

DINNER.

Vegetable Soup 42. Beef á la Mode 113. Browned Potatoes 192. Boiled Turnips 214. Fried Onions 199. Oyster Salad 172. Snow Pudding 405. Squash Pie 337. Nuts. Raisins. Coffee 458.

FRIDAY.

BREAKFAST.

Apple Sauce 162. Oatmeal with Cream 274. White Fish Fried 51. Grilled Bacon 149. Baked Potatoes 197. Feather Griddle-cakes 262. Brown Bread 244. Coffee 458.

LUNCHEON.

Cold Pork and Beans, 149. Beef Croquettes 121. Green Tomato Pickles 181. Milk Biscuits 251. Angel Cake 302. Preserved Pears 427. Chocolate 461.

DINNER.

Pea Soup 43, with Croutons 45. Codfish Steaks 66. Potato Snow 194. Baked Beets 210. Chicken, with Macaroni 96. Celery Salad 174. Baked Apple Dumplings 384, Sweet Sauce 421. Bakers' Custard Pie 330. Cheese. Coffee 458.

SATURDAY.

BREAKFAST.

Bananas. Oat Flakes 275. Pork Cutlets 147. Oyster Fritters 75. Hasty Cooked Potatoes 195. Graham Griddle-cakes 264. Wheat Bread 240. Coffee 458.

LUNCHEON.

Boiled Tripe 125. Chicken Omelet 233. Potato Salad 175. French Bread 246. Ginger Cookies 309. Preserved Citron 428. Tea 460.

DINNER.

Tapioca Cream Soup 41. Lamb Stew 143. Mashed Potatoes 192. Creamed Parsnips 204. Boston Pork and Beans 149. Cold Slaw 173. Apple Fritters 267, Sugar Sauce 418. Lemon Pie 328. Nuts. Raisins. Coffee 458.

SPECIAL MENUS.

STATE DINNER AT WHITE HOUSE.

Blue Points. Accompanied by: Haute Sauterne. Amontillado.

POTAGES.

Potage tortue á l'Anglaise Consommé Printaniére Royale.

HORS D'OEUVRES.

Canapé á la Russe. Timbales á la Talleyrand. Accompanied by: Rauenthaler Berg.

POISSONS.

Saumon, Sauce Hollandaise. Grenadines de Bass. Pommes de Terre Duchesse. Cucumber Salade. Accompanied by: Ernest Jeroy.

RELEVÉS.

Selle d'Agneau, Sauce Menthe. Filet de Boeuf á la Richelieu. Accompanied by: Chateau Margause.

ENTREES.

Ris de Veau á la Perigneux. Cotelettes d'Agneau d'or Maison. Terrapin á la Maryland. Punch Cardinal. Accompanied by: Clas de Vougeot.

RÔTI.

Canvas Back Duck.

ENTREMETS.

German Asparagus. Petite Pois. Gelée au Champagne. Plombieré aux Framboise. Pudding Diplomate. Café. Liqueurs. Fruits. Fromage.

MRS. CLEVELAND'S WEDDING LUNCH. JUNE 4th, '88.

Consommé en tasse. Soft Shell Crabs. Accompanied by: Chateau Iquem.

Coquilles de Ris de Vean. Snipes on Toast. Lettuce and Tomato Salade. Accompanied by: Moet & Chandon.

Fancy Ice-cream. Cakes. Tea. Coffee. Fruits. Mottos.

GENERAL GRANT'S BIRTHDAY DINNER.

Clams. Accompanied by: Haute Sauterne.

POTAGES.

Consommé Imperatrice Bisque de Crabes. Accompanied by: Amontillado.

VARIES HORS D'OEUVRE VARIES.

Bouchées á la Régence.

POISSON.

Fruites de riviere Hollandaise vert pré. Pommes de terre á la Parisienne. Coucombres. Accompanied by: Johannisberger.

RELEVÉ.

Filet de Boeuf á la Bernardi. Accompanied by: Ernest Jeroy.

ENTREES.

Ailes de Poulets á la Perigord. Petits Pois au Beune. Caisses de ris de Vean á l'Italienne. Haricots verts. Asperges, sauce Crême. Sorbet Fantaisie.

RÔTI.

Squabs. Salade de Laitue. Accompanied by: Nuits.

ENTREMETS SUCRES.

Croute aux Mille Fruits. Cornets á la Chantilly. Gelée á la Prunelle.

PIECES MONTEES.

Glace Varietees. Fruits. Petits Fours. Café.

MENU FOR 4 COVERS.

Huitres en Coquille.

Potage Julienne aux Quenelles.

Paupiettes de Turbots á la Joinville. Cucumbers. Pommes d'Auphine.

Filets Mignons á la Provencale. Larded Sweetbread á la Meissoniére.

Punch au Kirsh.

Quails Bardés sur Cronstade. Lettuce Salad.

German Asparagus.

Plombieré aux Fraises.

Fruits. Café. Fromage.

MENU FOR 6 COVERS.

Huitres en Coquilles. Accompanied by: Sauterne.

Purée St. Germain. Consommé Paté d'Italie. Accompanied by: Amontillado.

Broiled Blue Fish, Maitre d'Hotel. Cucumbers. Pommes Duchesse. Accompanied by: Hochheimer.

Small Tenderloin Sautés, Marrow Sauce. Lamb Chops á la Marechale. Accompanied by: Moet & Chandon.

Croutes aux Champignons á la Parisienne.

Sorbet Venetienne.

Squabs with Water-cresses. Accompanied by: Chateau Latour.

Lettuce and Tomato Salad.

Artichauts, Sauce Hollandaise.

Crême Bavaroise au Chocolat.

Fruits. Café. Fromage.

MENU FOR 8 COVERS.

Huitres en Coquille. Accompanied by: Haute Sauterne.

Bisque of Lobster. Lamb Broth with Vegetables.

Radishes. Olives. Accompanied by: Amontillado.

Timbales á l'Ecossaise. Bass á la Régence. Accompanied by: Rauenthaler Berg.

Potatoes Windsor.

Filet of Beef Larded á la Parisienne. Saddle of Mutton, Currant Jelly. Accompanied by: Ernest Jeroy.

Sweetbreads á la Pompadour. Terrapin á la Maryland. Accompanied by: Chateau Latour.

Cauliflower au Gratin. Celery au Jus.

Punch Maraschino.

Canvas Back Duck.

Lettuce Salad.

Soufflé á l'Orange.

Fruits. Café. Fromage.

MENU FOR 10 COVERS.

Consommé de Volaille. Accompanied by: Haute Sauterne.

Huitres á la Poulette.

Radishes. Olives. Bouchées á la Bohemienne. Accompanied by: Johannisberger.

Truites Saumoné au Beurre de Montpellier. Tartelette Potatoes. Cucumbers.

Filets Mignon de Boeuf á la Trianon. Cotelettes de Pigeon, Marechale. Accompanied by: Moet & Chandon.

Petits Pois Garnis de Fleurous. Artichauts á la Barigoule.

Punch Romaine.

Bécassines au Cresson. Accompanied by: Chas. de Vougert.

Lettuce Salad.

Pouding Nesselrode.

Fruits. Café. Fromage.

MENU FOR 12 COVERS.

Little Neck Clams. Accompanied by: Haute Sauterne.

Cream of Asparagus. Consommé Royal.

Radishes. Olives. Accompanied by: Amontillado.

Caviar sur Toast. Pompano Maitre d'Hotel. Bass á la Régence. Pommes Parisienne. Accompanied by: Moselbluemchen.

Cotelettes d'Agneau á la Purée de Cólen. Filet of Boeuf á la Pocahontas. Accompanied by: Moet & Chandon.

Tarrapin á la Richelieu.

Sorbet Dunderberg.

Canvas Back Ducks. Accompanied by: Nuits.

Celery Mayonnaise.

Artichauts Bottoms. French Peas.

Omelette Célestine.

Fruits. Café. Fromage.

MENU FOR 24 COVERS.

***

Huitres.

POTAGES.

Consommé Francatelli. Bisque d'Ecrevisses.

HORS D'OEUVRE.

Timbales á la Reyniére.

POISSON.

Filet Turbot Portugaise. Pommes de terre Parisienne. Celery Mayonnaise.

RELEVÉ.

Selle d'Agneau á la Colbert. Haricots verts.

ENTREES.

Ailes de Poulets á la Hongroise. Cépes á la Bordelaise. Asperges Sauce Crême. Sorbet á la Prunelle.

RÔTI.

Faisan rotes Franqué de Cailles.

ENTREMETS DE DOUCEUR.

Croutes aux Ananas. Glaces Fantaisies. Fruits. Café. Petits Fours.

BUFFET FOR 1,000 PEOPLE.

COLD SERVICE.

Consommé on Tasse.

Sandwiches. Caviar on Toast. Radishes. Celery.

Cold Salmon Mayonnaise. Lobster and Shrimp Salad.

Westphalia Ham á la Gelée.

Boned Turkey. Galautine of Faison. Cold Game in Season. Mayonnaise of Chicken. Cold Turkey. Fillet of Beef. Game Pig. Saddle of Venison, Currant Jelly.

Russian Salad.

Neapolitaine Ice-cream. Water Ices. Nesselrode Puddings. Claret and Champagne Jellies. Biscuits Glacée. Charlotte Glacée.

Assorted Cakes. Assorted Candies. Tea. Coffee. Lemonade.

MANAGEMENT AND DIRECTION

OF

DINNERS AND RECEPTIONS

ON

STATE OCCASIONS AT THE WHITE HOUSE.

Etiquette as observed in European courts is not known at the White House.

The President's Secretary issues invitations by direction of the President to the distinguished guests.

The Usher in charge of the cloak-room hands to the gentleman on arrival an envelope containing a diagram of the table (as cut shows), whereon the name and seat of the respective guest and the lady he is to escort to dinner are marked.

A card corresponding with his name is placed on the napkin belonging to the cover of the seat he will occupy.

The President's seat is in the middle of the table. The most distinguished guests sit on his right and left. If their wives are present they will occupy these seats, and the gentlemen will be seated next to the President's wife whose seat is directly opposite the President.

Official dinners all over the world are always served after the French fashion, and are divided into three distinct parts. Two of them are served from the kitchen, and the third from the pantry.

The first part of the dinner served French style includes from oysters on the shell to the sherbets.

The second service continues to the sweet dishes.

The third includes ice, cakes, fruits, cheeses, which are all understood as desserts, and are dressed in the pantry.

All principal dishes which are artistically decorated are shown to the President first, then are carried around the table before being carved by the Steward in the pantry.

Fancy folding of the napkins is considered out of fashion; plain square folded, so as to show monogram in the middle, is much preferred.

The following diagram will illustrate the arrangement of the glasses on the table. (See diagram.)

A--Plate.

I--Glass for Sauterne.

II--Glass for Sherry.

III--Glass for Rhine Wine.

IV--Glass for Water.

V--Glass for Champagne.

VI--Glass for Burgundy.

Flower decorations on the table are to be in flat designs, so as not to obscure the view of the guests.

Corsage boquets for ladies consist of not more than eight large roses tied together by silk ribbon, with the name of the lady stamped on in gold letters.

Gentlemen's bouttonieres consist only of one rosebud.

Boquets for ladies are to be placed on the right side; for gentlemen, on the napkin next to card bearing his name.

Printed menus are never used on any official occasion.

The private dinners menus are either printed or written on a plain card and placed on each cover.

Liquors, cordials, cigars are served on a separate table after the ladies have retired to the parlor.

FOR THE SICK.

Dishes for invalids should be served in the daintiest and most attractive way; never send more than a supply for one meal; the same dish too frequently set before an invalid often causes a distaste, when perhaps a change would tempt the appetite.

When preparing dishes where milk is used, the condition of the patient should be considered. Long cooking hardens the albumen and makes the milk very constipating; then, if the patient should be already constipated, care should be taken not to heat the milk above the boiling point.

The seasoning of food for the sick should be varied according to the condition of the patient; one recovering from illness can partake of a little piece of roast mutton, chicken, rabbit, game, fish, simply dressed, and simple puddings are all light food and easily digested. A mutton chop, nicely cut, trimmed and broiled, is a dish that is often inviting to an invalid. As a rule, an invalid will be more likely to enjoy any preparation sent to him if it is served in small delicate pieces. As there are so many small, dainty dishes that can be made for this purpose, it seems useless to try to give more than a small variety of them. Pudding can be made of prepared barley, or tapioca, well soaked before boiling, with an egg added, and a change can be made of light puddings by mixing up some stewed fruit with the puddings before baking; a bread pudding from stale bread crumbs, and a tiny cup-custard, boiled in a small basin or cup; also various drinks, such as milk punch, wine, whey, apple-toddy, and various other nourishing drinks.

BEEFSTEAK AND MUTTON CHOPS.

Select the tenderest cuts and broil over a clear, hot fire. Let the steak be rare, the chops well done. Salt and pepper, lay between two _hot_ plates three minutes and serve to your patient. If he is very weak do not let him swallow anything except the juice, when he has chewed the meat well. The essence of rare beef, roasted or broiled, thus expressed, is considered by some physicians to be more strengthening than beef tea prepared in the usual manner.

BEEF TEA.

One pound of _lean_ beef, cut into small pieces. Put into a glass canning jar, without a drop of water, cover tightly and set in a pot of cold water. Heat gradually to a boil and continue this steadily for three or four hours, until the meat is like white rags and the juice all drawn out. Season with salt to taste and, when cold, skim.

VEAL OR MUTTON BROTH.

Take a scrag-end of mutton (two pounds), put it in a saucepan with two quarts of cold water and an ounce of pearl barley or rice. When it is coming to a boil, skim it well, then add half a teaspoonful of salt; let it boil until half reduced, then strain it and take off all the fat and it is ready for use. This is excellent for an invalid. If vegetables are liked in this broth, take one turnip, one carrot and one onion, cut them in shreds and boil them in the broth half an hour. In that case, the barley may be served with the vegetables in broth.

CHICKEN BROTH.

Make the same as mutton or beef broth. Boil the chicken slowly, putting on just enough water to cover it well, watching it closely that it does not boil down too much. When the chicken is tender, season with salt and a very little pepper. The yolk of an egg beaten light and added, is very nourishing.

OATMEAL GRUEL.

Put four tablespoonfuls of the best grits (oatmeal coarsely ground) into a pint of boiling water. Let it boil gently, and stir it often, till it becomes as thick as you wish it. Then strain it, and add to it while warm, butter, wine, nutmeg, or whatever is thought proper to flavor it. Salt to taste.

If you make a gruel of fine oatmeal, sift it, mix it first to a thick batter with a little cold water, and then put it into the saucepan of boiling water. Stir it all the time it is boiling, lifting the spoon gently up and down, and letting the gruel fall slowly back again into the pan.

CORN MEAL GRUEL.