This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Sunday, March 1st, 1885.
Chow Chow Ol/ves.
Ribs of Beef.
Young Turkey stuffed, Cranberry Jelly.
Assorted Fancy Cake.
10. There should be two soups, but not of the same character; one should be clear, the other thick.
11. The dishes regularly in a bill of fare should be sufficient in number to give opportunities to use up small quantities of provisions and remnants of good things and to tax the Ingenuity of the cooks, but beyond that there should be no lavishness.
12. Many of the additions to our food known as relishes are real luxuries, and should be named in the bill in a line by themselves without a heading.