Spring

First Course. Green-pea Soup

Second Course. Baked Shad.

Third Course. Boast Lamb, mint-sauce.

Green Peas.

Asparagus.

Potatoes.

Tomatoes.

Fourth Course. Lobster-salad.

Fifth Course.

Rhubarb-tart.

Boiled Custard.

Summer

First Course. Plain Calf s-head Soup.

Second Course.

Broiled Chickens.

Baked Ham.

Peas.

String-beans.

New Potatoes in sauce.

Young Beets

Sweet Cora.

Third Course.

Veal Croquettes, made from the calf's head.

Dressed Salad.

Fourth Course.

Fruit-pie or tart.

Fruit and Cream.

Autumn

First Course. Julienne Soup.

Second Course.

Roast Chickens.

Beef-steak.

Lima Beans.

Tomatoes.

Cranberry-sauce.

Potatoes.

Sweet Corn.

Third Course.

Sweetbreads.

Green Peas.

Fourth Course.

Charlotte Russe.

Hot Pudding, wine-sauce.

Fifth Course.

Fruit

Nuts,

Winter

First Course. Ox-tail Soup.

Second Course. Boiled Rock-fish, egg-sauce.

Third Course.

Roast Turkey.

Oyster Pie.

Cranberry-sauce.

Sweet and White Potatoes.

Canned Corn

Spinach.

Fourth Course.

Boiled Tongue on mashed potato.

Dressed Celery.

Fifth Course.

Mince-pie.

Ice-cream and Cake.

Sixth Course. Fruit and Nuts.

For a Dinner for Fourteen Persons.

First Course. Raw Oysters on the shell.

Second Course. Mock-turtle Soup.

Third Course. Boiled Salmon, egg-sauce.

Fourth Course.

Roast Turkey.

Boiled Turkey.

Roast Beef.

Cranberry-sauce.

Oyster-sauce.

Sweet and White Potatoes.

Canned Peas.

Stewed Tomatoes

Fifth Course.

Roast Partridges.

Fried Oysters.

Dressed Salad.

Sixth Course.

Plum Pudding.

Ice-cream and Cake.

Seventh Course.

Fruit.

Nuts.

Coffee.