Ten quarts of bouillon.

Creamed chicken - Six 4-pound chickens, or three chickens and the same amount of veal.

For Cream Sauce - Three pints each of cream and milk.

Chicken Croquettes - Five 4-pound chickens, two quarts of milk, six eggs and six cans of peas to serve with them.

Ham or Tongue to serve cold - Eight pounds.

Ice Cream - Two gallons.

Cakes - Four or six dozen individual ones.

If strawberries are to be served with ice cream, provide seven quarts.

Sandwiches - An ordinary loaf makes twenty large sandwiches. These may be cut again, making forty.

Biscuits or Rolls - One hundred and fifty.

Butter for Sandwiches, White Sauce, etc. - Five pounds.

Fish Timbales - Six pounds of cooked fish.

Timbale Cases - Sixty to allow for breakage.

Fruit Salad - Six quarts of fruit, six cups of mayonnaise and one pint of whipping cream.

Sweetbread Salad - Five pounds of sweetbreads, three cans of peas, or four cucumbers; six quarts will be sufficient.

Jelly - Four glasses.

Candy - Two pounds.

Salted Nuts - Three pounds.

Olives - Two quarts.

Punch - Two gallons, four pints of carbonated water and two large pieces of ice.

For seasoning and garnishing - Two bunches of parsley, six lemons, salt, pepper and paprika.