Clams (803)

Hot

Welsh rarebit (946) Consomme in cups (189) Golden buck (946)

Stuffed lobster tails, deviled (1043) Ramequins (2975)

Deviled mutton kidneys on skewers (1620) Stuffed hard shell crabs Carolina style (1003)

Sweetbread croquettes (893) Chicken legs in papers (1876) Croustades a la Castillane (895)

Boudons of woodcock a la Diane (845) Chicken breast a la Chevreuse (1827)

Squab a la Briand (2006) Minions of tenderloin of beef a la Baillard (1400)

Cold

Sandwiches (811) Caviare (778) Radishes (808) Mortadella (818) Anchovies (772)

Marinated sardines (83l) Celery (779) Tuna (831) Lyons sausage (818)

Boned turkey (2499) Caviare canapes (777) Goose liver pie (2562)

Salads

Lettuce (2672) Cucumber (2661) Water-cress (2676) Celery (2660)

Macedoine (2650) Cos lettuce (2675) Lobster American style (2638)

Chicken mayonnaise (2625)

Russian (2645) Tomato (2666)

Dessert

Ice Cream

Sherbet: Kirsch (3510) Lalla Rookh (3516) Prunelle (3510) Maraschino (3510,

Water Ice: Raspberry (8607) Pine apple (3606) Lemon (3604) Orange (3605)

Fancy: Pudding Cavour (3489) Banana in surprise (3541) Plombiere a la Roehambeau (3482)

Vanilla (3458) Chocolate (3449) Coffee (3460) Pistachio (3454)

Biscuit glace (3435) Neapolitan (3569)

Charlotte russe (3145) Madeira jelly (3186) Apricot flawn (3170)

Fresh Fruits (3699): Bananas, pineapples, apples, oranges, Niagara grapes, huckleberries, currants, muskmelon, watermelon

Cheese (3697): Stilton, Gruyere, Cream, Strachino French coffee (3701) Turkish coffee (3702)

All the Epicurean recipes are included in the menus. The heading of each recipe being in English and in French permits any person not thoroughly versed in both these languages to compose his bill of fare in either the one or the other. He has simply to make his selection of the necessary recipe and by referring to the number of the article, write his bill of fare in English or in French as he so chooses. In wording a dinner bill of fare be very careful to denote the fish or shell fish, the butcher's meat, the poultry and game in season, alternating white or brown for each course, also tin- white or brown sauces. 1 have as far as practicable replaced the term fillet by breasts for poultry or game and aiguillettes for fish, so that the word fillet need not be too frequently repeated in the same bill of fare. Oysters can be omitted from the lulls of fare, also cold side dishes, salads and coffee, besides the details of the dessert following the entremets need only be mentioned by the single word of dessert.