I give here a series of bills of fare served by Delmonico, in 14th street and 5th avenue, and Madison square and 26th street. These are only a few among many that have been prepared, and I regret .that I cannot add more, for I am sure they would please the subscribers of The Epicurean. I have endeavored to select those most interesting. The bills of fare are generally and frequently very elaborate, some being engraved on sterling silver leaves; others are lithographed and are perfect masterpieces of art, the original costing several hundred dollars; others are printed on satin and others enclosed in small Russian leather books; many have been made of celluloid with relief figures, giving a very beautiful and artistic effect; they are also made of beveled-edged cards, painted by hand in water colors, either subjects or monograms being used. A bill of fare that is very much admired is two equal-sized cards having two holes in the top of each and tied together with two pretty ribbons; with these there is no necessity of having a bill of fare holder, as when opened they stand alone.

Table Decorated With Flowers And Foliage.

" Brillat-Savarin in his digression on taste observes that only men of wit know how to eat, while I add, that it requires a man of taste to prepare the food that pleases the men of wit."

- EVERS.

In the last dinner given by the Chamber of Commerce in the year 1893 will be found the diagram and the manner the tables were laid; the upper one is the principal table, the president and his guests being seated in the center. The other tables are placed lengthwise in front of the president's; they are classed alphabetically. Each place is designated by a number and the name of the person to occupy it. The end of each table is reserved for the members of the arrangement committee; a special table is for the press. The one numbered F is for the object of completing the seating capacity of the three hundred guests.

Decembre, 1862. Diner De 28 Couverts

Uni Menu de la Serie des fameux Diners grees.

Huitres.

Potages

Consommr Chatelaine. Creme de gibier a la Fran5ai.se.

Hors-D'Ceuvre

Croquettes a la Comtesse.

Poissons

Saumon a la Royale. Bass a la Bechamel.

Releves

Filet de boeuf Chateaubriand.

Dinde Sauvage au Chasseur.

Entrees

Cotelettes de Volaille Marechale.

Filets de grouse a la Dauphine.

Timbales a la Parisienne.

Croustades de Terrapenes.

Pate de foies gras en Bellevue.

Sorbet a l'Andalouse.

ruts. Faisans Anglais piques et truffle's. Canvas back ducks.

Entremets Sucres Chauds

Compiegne aux poires.

Cygne surprise, sauce pistaches.

Entremets Sucres Froids

Macedoine Alexandre Dumas. Gelee aux fraises.

Gelee au raisin de Muscat Pain d'abricots Montaigne.

Lait d'amandes rubane au Chocolat. Creme Portugaise, Goronflot a l'angelique.

Charlotte Montpensier.

Pieces Montees

Pavilion des Colonnes.

Corbeille arabesque garnie de fruits.

Nougat Imperial.

Chaumiere des Colombes.

Glaces

Napolitaine. Bombe a la fleur d'Oranger.

Dessert

nth Street and Fifth Avenue. Delmonico.