New YEArR’s TABLE.—When receiving calls on New Year’s day, the table should be handsomely arranged and decorated, and provided with rather substantial dishes, such as would suit the taste of gentlemen. Too great profusion, especially of cakes, confectionery, and ices, is out of taste. Selec- tions may be made from the following: Escaloped oysters; cold tongue, turkey, chicken, and ham, pressed meats, boned turkey, jellied chicken; sandwiches or wedding sandwich rolls; pickled oysters, chicken and lobster salads, cold slaw garnished: with fried oysters; bottled pickles, French or Spanish pickles; jellies; charlotte-russe, ice-creams, ices; two large hand- some cakes for decoration of table, and one or two baskets of mixed cake, fruit, layer, and sponge cake predominating ; fruits; nuts; coffee, chocolate with whipped cream, lemonade. REFRESHMENTS.—For small evening parties, sociables, receptions, ete., where the refreshments are handed round or are served on a sideboard, and are of a simple character, every thing should be excellent in the highest degree, delicately prepared, and attractively served. Sandwiches and coffee, chocolate or tea, a variety of nice cake, jellies, 1ce-cream or ices, and fruits are appropriate. Fora more pretentious occasion, a simple table prettily decorated with flowers, and set with fruit, lobster salad, chicken croquettes, pickied oysters, and one or two kinds of ice-cream and cake, and coffee and tea is quite enough. REFRESHMENTS FOR TwEentTy.—For a company of twenty allow one gaijlon oysters, four chickens and eight bunches of celery for chicken salad, fifty — sandwiches, one gallon of ice-cream, two molds charlotte-russe, two quarts of lemon jelly, one light and one dark fruit cake, two layer cakes, and one white or sponge cake; for coffee use one and a half pints ground coffee and one gallon of water; fruit cake especially, and, indeed, all rich cake, should be cut in thin slices with a keen-edged knife; a small piece of each variety is always preferred to a plate overloaded with one or two kinds. REFRESHMENTS FOR A Hunprep.—For a larger company of a hundred the refreshments may be more elaborate: Two gallons of pickled oysters; twa large dishes of lobster salad; two small hams boiled and sliced cold, five cold tongues sliced thin, twelve chickens jellied or pressed, each dish garnished with sprigs of parsley, slices of lemon and red beets, or curled leaves of celery, or the tender center leaves of lettuce; two gallons of bottled pickles or a gallon and a half of home-made; twelve dozen biscuit sandwiches; five quarts jelly, four gallons ice-cream; fifteen large cakes, to be made frona recipes for rich fruit, delicate, layer, and sponge cakes; twelve dozen each of almond macaroons and variety puffs; four large dishes of mixed fruits; five ounds roasted coffee and five gallons water, which should be served at the eginning, and six gallons of iced lemonade to serve at the close. REFRESHMENTS FOR ONE Htnprep AND SeEventy-Five.—Six gallons oys ters; three small hams, five large turkeys, ten tongues; six chickens and twelve bunches of celerv for salad; three gallons pickles; seventeen dozen - B52 eo RIES OF MARE i a. buns, twelve loaves bread made in wedding sandwich rolls or in plain sande wiches; twenty-two large cakes; fifteen dozen large oranges sliced, seventeen dozen meringues, fifteen dozen pears, thirty pounds grapes; seven gallons ice- cream and four gallons lemon ice; coffee made of twelve pints ground coffee and eight gallons water; serve coffee at the beginning, and lemonade at the tlose. ; FOR TEE PICNIC.

AI-modernized reading of the original text

New YEArR’s TABLE.—When receiving calls on New Year’s day, the table should be handsomely arranged and decorated, and provided with rather substantial dishes, such as would suit the taste of gentlemen. Too great profusion, especially of cakes, confectionery, and ices, is out of taste. Selections may be made from the following: Escaloped oysters; cold tongue, turkey, chicken, and ham, pressed meats, boned turkey, jellied chicken; sandwiches or wedding sandwich rolls; pickled oysters, chicken and lobster salads, cold slaw garnished: with fried oysters; bottled pickles, French or Spanish pickles; jellies; charlotte-russe, ice-creams, ices; two large handsome cakes for decoration of table, and one or two baskets of mixed cake, fruit, layer, and sponge cake predominating ; fruits; nuts; coffee, chocolate with whipped cream, lemonade. REFRESHMENTS.—For small evening parties, sociables, receptions, ete., where the refreshments are handed round or are served on a sideboard, and are of a simple character, every thing should be excellent in the highest degree, delicately prepared, and attractively served. Sandwiches and coffee, chocolate or tea, a variety of nice cake, jellies, 1ce-cream or ices, and fruits are appropriate. Fora more pretentious occasion, a simple table prettily decorated with flowers, and set with fruit, lobster salad, chicken croquettes, pickied oysters, and one or two kinds of ice-cream and cake, and coffee and tea is quite enough. REFRESHMENTS FOR TwEentTy.—For a company of twenty allow one gaijlon oysters, four chickens and eight bunches of celery for chicken salad, fifty — sandwiches, one gallon of ice-cream, two molds charlotte-russe, two quarts of lemon jelly, one light and one dark fruit cake, two layer cakes, and one white or sponge cake; for coffee use one and a half pints ground coffee and one gallon of water; fruit cake especially, and, indeed, all rich cake, should be cut in thin slices with a keen-edged knife; a small piece of each variety is always preferred to a plate overloaded with one or two kinds. REFRESHMENTS FOR A HUNDRED.—For a larger company of a hundred the refreshments may be more elaborate: Two gallons of pickled oysters; twa large dishes of lobster salad; two small hams boiled and sliced cold, five cold tongues sliced thin, twelve chickens jellied or pressed, each dish garnished with sprigs of parsley, slices of lemon and red beets, or curled leaves of celery, or the tender center leaves of lettuce; two gallons of bottled pickles or a gallon and a half of home-made; twelve dozen biscuit sandwiches; five quarts jelly, four gallons ice-cream; fifteen large cakes, to be made from recipes for rich fruit, delicate, layer, and sponge cakes; twelve dozen each of almond macaroons and variety puffs; four large dishes of mixed fruits; five ounds roasted coffee and five gallons water, which should be served at the eginning, and six gallons of iced lemonade to serve at the close. REFRESHMENTS FOR ONE HUNDRED AND SEVENTY-FIVE.—Six gallons oysters; three small hams, five large turkeys, ten tongues; six chickens and twelve bunches of celerv for salad; three gallons pickles; seventeen dozen - [illustration: decorative element] buns, twelve loaves bread made in wedding sandwich rolls or in plain sandwiches; twenty-two large cakes; fifteen dozen large oranges sliced, seventeen dozen meringues, fifteen dozen pears, thirty pounds grapes; seven gallons icecream and four gallons lemon ice; coffee made of twelve pints ground coffee and eight gallons water; serve coffee at the beginning, and lemonade at the tlose. ; FOR TEE PICNIC.

Buckeye cookery