386 



THE CENTURY BOOK OF FACTS. 



Family Dinners. 



January 4. 



Beef soup with vegeta- 

 bles. 



Bream, with oyster sauce. 

 Boiled potatoes. 

 Corned beef, with carrots. 

 Stewed kidneys. 

 Spanish puffs. 



February 18. 



Bouillabaisse. 



Boiled Chicken. 



Fried parsnips, caper 

 sauce. 



Fillets of bass, with pick- 

 les. 



Mince patties. 



March 21. 



Oysters, with lettuce. 

 Roast sirloin of beef. 

 Potato croquettes. 

 Cabbage boiled with 



cream. 

 Baked lemon pudding. 



April 3. 



Fried oysters, sliced cu- 

 cumbers. 



Smelts fried with fat salt 

 pork. 



Baked potatoes. 



Lamb chops, with baked 

 macaroni. 



Pumpkin pie and coffee. 



May 20. 



Clam soup. 



Boiled leg of mutton, to- 

 mato sauce. 



Mashed potatoes. 



Oyster plant in batter. 



Lettuce and green onions. 



Raisin pudding, sherry 

 sauce. 



June 12. 



Salmon. 



Chicken soup with barley. 



Cold roast mutton, with 



boiled cauliflower. 

 Lettuce, with cives and 



olives mixed. 

 Charlotte Russe. 



July 10. 



Consomm6 aux nouilles. 



Rock bass, with fried po- 

 tatoes. 



Tomatoes, with slices of 

 chicken dressed in may- 

 onnaise. 



Peaches and cream. 



August 14. 



Clams on the half shell 



pickles. 



Broiled porterhouse steak 

 Green pease and asparagus 

 Strawberry shortcake, cof- 

 fee. 



September 24. 



Oyster soup. 



Broiled eels, with cucum- 

 bers. 



Braised fowl. 

 String beans. 

 Celery, with capers. 

 Currant tart.with whipped 



October 25. 



Pot-au-feu. 



Halibut,with parsley sauce. 



The beef, with the vege- 

 tables. 



Potato salad. 



Tapioca pudding, sauce au 

 quatre fruits. 



Cream cakes. 



November 3O. 



Mock turtle. 



Turkey, cranberry sauce. 



Rice croquettes. 



Egg plant stuffed. 



Snipe, fried oysters. 



Water-cresses, with hard 



boiled eggs. 

 German puffs. 



December 14. 



Pur^e of beans. 

 Broiled herring, Dutch 



sauce. 



Ribs of beef. 

 Boiled potatoes. 

 Stewed tomatoes. 

 Pumpkin pie. 



LUNCH. 



Where late dinners are the custom it is 

 necessary that something should be eaten in 

 the long interval between breakfast and din- 

 ner, and this meal is called lunch. The best 

 time for lunch is either twelve or one o'clock, 

 according as the breakfast hour is early or late ; 

 it should not be later than one o'clock or it 

 may spoil the appetite for dinner. The hour, 

 moreover, should always be the same ; and the 

 meal should never be shirked, as it is too apt 

 to be by business men, in favor of any of those 

 miserable pretexts of the barroom or confec- 

 tionery counter which are among the most 

 fruitful causes of dyspepsia and its train of ills. 

 Lunch should be made a regular repast, to 

 which the guest may sit down, eating and en- 

 joying his food deliberately. 



The very best midday refreshment for busy 

 people, involving the least possible interrup- 



tion to their pursuits, is a bowl of good soup ; 

 such as consomme 1 (with vermicelli or maca- 

 roni), mock-turtle, ox-tail, gumbo, or giblet. 

 All these combine the advantage of being hot, 

 of taking little time to eat, and of containing 

 much nutriment in small bulk. Bread may 

 be soaked in any of these, or eaten as an ac- 

 companiment. If they cause thirst, it may be 

 allayed with a wineglassf til of toast and water, 

 or a little cold tea. 



The three following Bills of Fare are given 

 for entertainments, in order to show the man- 

 ner of the serving. The plates are to be 

 changed precisely as for dinner. Those dishes 

 which are printed in italics may be omitted if 

 desired. 



Spring. 



LUNCHEON FOR TEN PERSONS. 



Consomme 1 , with vermicelli. 

 ( Boiled blueflsh, with lobster sauce. 

 ( Potato croquettes. 

 ( Vol-au-vent of oysters 

 < Quenelles of partridge. 

 ( Green peas. 



f Roast sirloin of beef A la jardiniere. 



\ Artichokes au gratin. 

 Punch a la Romaine. 



( Woodcocks on toast. 



( Chicory salad. 

 Plum pudding glace 1 . 

 Assorted cakes, crackers, bonbons, coffee. 



Summer. 



LUNCHEON FOB EIGHTEEN 1 PERSONS. 



Oysters a la poulette. 

 Sorrel soup aux crdutons. 



( Salmon cutlets, broiled, with 



( green pease. 



( Chickens, roasted, with 



\ apple sauce. 



( Macaroni, with cheese. 



J Fricandeau, with 



\ puree of spinach. 



( Lobster salad. 



\ Crackers and cheese. 



tee cream, milk punch, frappee. 



lakes, bonbons, coffee. 



Winter. 



LUNCHEON FOR SIX PERSONS. 



Mock turtle soup. 

 Fillets of flounders, saute', 



caper sauce. 

 Fried potatoes. 

 Bouchees of chicken. 

 Cauliflower. 



Joast turkey with stewed mushrooms 



| Reed birds, " au petit salt." 



\ Fried oysters. 

 Ice cream, cakes, etc. 

 Caf4 noir. 



SUPPER AJO> TEA. 



In the large cities, where late dinners are 

 the rule, tea is an obsolete meal, lunch in the 

 middle of the day having taken its place. 

 Some, it is true, have adopted the continental 

 practice of eating late suppers ; but the prac- 

 tice is unquestionably a bad one, except for 

 those who sit up very late or who work hard 

 at night. A dinner requires at least four 



