This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
For 26 persons, both ladies and gentlemen, the material cost about $60, of which $20 was for terrapin. Flowers and florists services about $40; catering about $40; and with the hire of ten different sets and patterns of china and other incidentals the total cost to the giver of the party was something over $200, without the wines, or, making a round estimate to include wine, say $10 per plate. The caterer was instructed on various points and, among others, not to give them a clear soup - " they were so tired of clear soups".
A table was handsomely set in the club drawing-room for this special occasion, not to disturb the regular daily arrangements of the club; a florist being employed to decorate it with designs and bouquets and to festoon the chandeliers. Several tall decorated dishes and ornamental cakes were set on table amidst the green.
First. Passed around pony glasses of whisky cocktail.
Fourth. Celery, imported, $2.50.
Seventh. Terrapin with wine and gar-nishings, $21.40.
Eighth. Curacoa punch, $1.60.
Twelfth. Assorted fruit, $3 50.
Thirteenth. Coffee, cream, incidentals, about 75 cents.
Wines, etc., from the club cellars.