Menus For A Winter Day. Breakfast

Corn-meal Mush. Broiled Bacon. Creamed Potatoes.

Buckwheat Cakes, with Maple Syrup. Coffee.

Luncheon

Consomme.

Fried Corn-meal Mush. Baked Sweet Potatoes.

Apple Sauce. Rolls.

Chocolate.

Dinner

Roast Turkey, with Cranberry Sauce.

Mashed Potatoes. Cauliflower.

Celery Salad.

Bird's-Nest Pudding.

Supper

Cold Tongue.

Brown Bread, Toasted. Cold Bread.

Cake. Preserves.

Tea.

Cocoa.

Menus For A Lenten Day

Breakfast

Oatmeal Mush, with Cream. Oysters on Toast. Muffins.

Coffee.

Luncheon

Vermicelli Eggs. Baked Potatoes.

Rolls. Canned Berries. Cake.

Chocolate.

Dinner

Clam Soup.

Baked Fish, with Tomato Sauce.

Plain Celery. Mashed Turnips.

Boiled Potatoes.

Gelatine Pudding, with Custard Sauce.

Coffee.

Supper

Milk Toast. Potato Salad. Bread.

Cake. Cocoa.

Menu For A Small Company Luncheon

Raw Oysters.

Chicken Salad.

Sandwiches. Rolls.

Preserves.

Cakes. Ice-Cream.

Tea. Chocolate.

Menu For A Small Company Dinner

Oysters on the Half-Shell.

Consomme.

Fried Smelts, with Tartare Sauce.

Boiled Potato Balls.

Roast Chicken, with Currant Jelly.

Sweetbread Croquettes.

Mashed. Potatoes. Boiled Celery.

Welsh Rarebit.

Water-cress Salad.

Custard Souffle, with Cream Sauce.

Fruit. Coffee.

Two Menus For Evening Card Parties

No. I

Bouillon. Chicken Salad. Rolls.

Champagne. Olives. Fancy Cakes.

NO. 2.

Rolled Chicken Sandwiches.

Salad. Ham (sliced). Wafer Crackers.

Cream. Cakes.

Coffee.

Menu For Afternoon Teas

Sandwiches.

Tea. Fancy Cakes.

Claret Punch.

Menu For Children's Birthday Party

Cold Chicken {sliced). Bread.

Soft Custard.

Ice-Cream. Fancy Cakes.

Birthday-Cake (with Name and Date).

Nuts. Fruit. Candy.

Bill-Of-Fare Table

Bills of fare can be easily made for the most elaborate or the plainest dinner that is to be served in courses, by selecting more or less of the dishes mentioned in the following table, and serving them in the order indicated.

first course. - Raw oysters, little clams, Roman punch.

Second Course.- Soup

third course. - Hors-d'ceuvres (Relishes). Cold : sardines, pickled oysters, cucumbers, radishes, preserved herrings, anchovies, cold slaw. These dishes are considered as appetizers and are very properly served at this course. It is a French custom.

fourth course. - Fish. Any kind of fish or shell-fish.

fifth course. - Hors-d'oeuvres. Hot: these are the light entrees, such as croquettes, all kinds of hot pat-ties (not sweet), sweetbreads, brains, etc.

sixth course. - Releve's. The substantial dishes, such as roast joints of beef, veal, lamb, mutton or venison, roast or boiled turkeys or chickens, fillet of beef, braised meats, etc.

seventh course. - Roman punch.

eighth course. - Entre'es. Cutlets, all kinds of patties (not sweet), sweetbreads, fricassees, scollops, casseroles, poultry or game en coquille, croquettes, salmis, blanquettes, any of the meats or game made into side dishes. ninth course. - Entreme'nts. Dressed vegetables, served alone, such as cauliflowers, asparagus, artichokes, corn, spinach, boiled celery, string beans, or

French peas on toast, macaroni, dressed eggs, fritters. tenth course. - Game of any kind. eleventh course. - Salad of any kind. A plain salad is often served with the game. twelfth course. - Cheese, macaroni dressed with cheese, cheese omelet, cheese-cakes. Cheese and salad are often served together. thirteenth course. - Entreme'ts (sweet). Any kind of puddings, jellies, sweet fritters, sweet pastries, creams, charlottes, etc. fourteenth course. - Glace's. Anything iced, such as ice creams, water ices, frozen puddings, etc. fifteenth course. - Dessert. Fruit, nuts and raisins, candied fruits, bonbons, cake, etc. sixteenth course. - Coffee, and little cakes or biscuits

(crackers).