Twenty-five quarts of bouillon, one hundred and fifty chicken sandwiches, ten quarts of oyster salad, ten quarts of chicken salad, two hundred small rolls, five bottles of olives, eight baskets of cake, twenty quarts of ice-cream (two kinds), fifteen quarts of sherbet (two kinds), five pounds of salted almonds, five pounds of French candied fruit, eight pounds of confectionery, thirty quarts of coffee. An idea of the way the table should be set may be gained below. As the bouillon should be served in cups, and the ices are not served at the beginning of the repast, no place is allotted them on the table. Sandwiches. Rolls. Rolls. Olives. Salted Almonds. Olives. Oyster Salad. Chicken Salad. Cake. Candied Fruit. Cake. Flowers. Confectionery. Flowers. Confectionery. Flowers. Cake. Candied Fruit. Cake. Chicken Salad. Oyster Salad. Olives. Salted Almonds. Olives. Rolls. Rolls. Sandwiches. Here is another bill of fare for a supper for one hundred guests : One boned turkey, one boiled ham, eight quarts of chicken salad, eight quarts of lobster salad, fifteen quarts of escaloped oysters, five bottles of olives, two hundred bread-and-butter sandwiches, two hundred small rolls, thirty quarts of coffee, eight baskets of cake, 916 MISS PARLOA'S KITCHEN COMPANION. twenty quarts of ice-cream (two kinds), fifteen quarts of sherbet (two kinds), eight pounds of confectionery. Escaloped Oysters. Olives. Olivet. Chicken Salad. Lobster Salad. »s Rolls. Bread-and-Butter Sandwiches. Rolls. * W Cake. Confectionery. Cake. Confectionery. Cake. & ^ Flowers. Cake. Flowers. Cake. Flowers. ?* 1 Cake. Confectionery. Cake. Confectionery. Cake. ^ oq Rolls. Bread-and-Butter Sandwiches. Rolls. • Lobster Salad. Chicken Salad. Olives. OKve$. Escaloped Oysters. WEDDING BREAKFASTS. A wedding breakfast is really about the same thing as an ordi- nary company luncheon ; but the party present is generally larger, and more cold dishes and cake are provided. When the company js a small one, it is best to have a hot meal if possible. No matter what the number of guests may be, or how simple or elaborate the breakfast, there are a few things which it is always desirable to have upon the table, — flowers, salted almonds or other salted nuts, olives, fruit, and confectionery. Pains should be taken to use as much dainty china and fine glassware as possible, to give the board a bright and handsome appearance. When oysters are in season, it is well to begin the breakfast with them. If the company be large, there should be a plentiful supply of small buttered rolls and thin bread-and-butter sandwiches. It is also customary to have cake cut and put into boxes, to be handed by a servant to the departing guests ; yet it is considered to be in good taste to place the cake on the table and cut it there. Here is a bill of fare for a nice breakfast for a small company. It is not offered with the expectation that it will be adopted exactly as printed, but rather with the view of suggesting some proper dishes to provide. It should be remembered that this festal meal is not to be served at eight o'clock or nine o'clock, but considerably later, and that food which might not be relished at an early hour may be eaten vith zest at eleven o'clock or noon. BILLS OF FARE. 917

AI-modernized reading of the original text

Twenty-five quarts of bouillon, one hundred and fifty chicken sandwiches, ten quarts of oyster salad, ten quarts of chicken salad, two hundred small rolls, five bottles of olives, eight baskets of cake, twenty quarts of ice-cream (two kinds), fifteen quarts of sherbet (two kinds), five pounds of salted almonds, five pounds of French candied fruit, eight pounds of confectionery, thirty quarts of coffee. An idea of the way the table should be set may be gained below. As the bouillon should be served in cups, and the ices are not served at the beginning of the repast, no place is allotted them on the table. Sandwiches. Rolls. Rolls. Olives. Salted Almonds. Olives. Oyster Salad. Chicken Salad. Cake. Candied Fruit. Cake. Flowers. Confectionery. Flowers. Confectionery. Flowers. Cake. Candied Fruit. Cake. Chicken Salad. Oyster Salad. Olives. Salted Almonds. Olives. Rolls. Rolls. Sandwiches. Here is another bill of fare for a supper for one hundred guests : One boned turkey, one boiled ham, eight quarts of chicken salad, eight quarts of lobster salad, fifteen quarts of escaloped oysters, five bottles of olives, two hundred bread-and-butter sandwiches, two hundred small rolls, thirty quarts of coffee, eight baskets of cake, twenty quarts of ice-cream (two kinds), fifteen quarts of sherbet (two kinds), eight pounds of confectionery. Escaloped Oysters. Olives. Olives. Chicken Salad. Lobster Salad. »s Rolls. Bread-and-Butter Sandwiches. Rolls. * W Cake. Confectionery. Cake. Confectionery. Cake. & ^ Flowers. Cake. Flowers. Cake. Flowers. ?* 1 Cake. Confectionery. Cake. Confectionery. Cake. ^ oq Rolls. Bread-and-Butter Sandwiches. Rolls. • Lobster Salad. Chicken Salad. Olives. Olives. Escaloped Oysters. WEDDING BREAKFASTS. A wedding breakfast is really about the same thing as an ordinary company luncheon ; but the party present is generally larger, and more cold dishes and cake are provided. When the company js a small one, it is best to have a hot meal if possible. No matter what the number of guests may be, or how simple or elaborate the breakfast, there are a few things which it is always desirable to have upon the table, — flowers, salted almonds or other salted nuts, olives, fruit, and confectionery. Pains should be taken to use as much dainty china and fine glassware as possible, to give the board a bright and handsome appearance. When oysters are in season, it is well to begin the breakfast with them. If the company be large, there should be a plentiful supply of small buttered rolls and thin bread-and-butter sandwiches. It is also customary to have cake cut and put into boxes, to be handed by a servant to the departing guests ; yet it is considered to be in good taste to place the cake on the table and cut it there. Here is a bill of fare for a nice breakfast for a small company. It is not offered with the expectation that it will be adopted exactly as printed, but rather with the view of suggesting some proper dishes to provide. It should be remembered that this festal meal is not to be served at eight o'clock or nine o'clock, but considerably later, and that food which might not be relished at an early hour may be eaten vith zest at eleven o'clock or noon.

Miss Parloa's kitchen companion