Menu.

Galantine of Chicken en Bellevue.

Pain de Foies-gras.

Toasted Rusks. Sandwiches,

Chicken Salad.

Ornamented Fruit Cake.

Charlotte Russe. Orange Cake.

Meringues a la Gelee.

Frozen Bisque of Preserved Ginger.

Lemonade. Coffee.

There were but 21 or 22 persons to be provided for so the difficulty in such a case is to provide a small enough quantity of each dish and yet make a table that is pleasing to look at, for they that come to the supper are not really hungry and only care to try whatever is new; at the same time you do not like to ask them to a Barmecide's feast of empty plates and nothing else. There is nothing for it but to utilize most of the surplus, such as cakes, for the next dinner table, make as little as possible of liver pate and chicken salad and submit to a little waste in other respects, knowing that the Ice cream and meringues will be sufficiently well patronized and the large fruit cake will be wanted to be sent away in presents to absent friends. Cost of material:

Galantine - fowl 75, jelly 2 qts 55 (1.30) Pain de foies-gras 45, jelly 25 (70) Rusks (No. 277) and sandwiches, (25cents).

Chicken salad, (No. 857), (70 cents).

Ornamented fruit cake (No. 836), (2.00)

Charlotte-Russe of 2 qts Bavarian and cake, (55 cents).

Orange cake, (No. 867), (35 cents).

Meringues, 25 (No. 460) \vi:h jelly (45 cents).

Bisque of ginger, ice cream, (No. 207), (60 cents).

Lemonade and coffee, (35 cents).

Total $7,25; 22 persons, 33 cents a plate.