I
Three-Course Dinner for Small Family in Servantless House
Roast Chicken, stuffed with Chopped Celery and Oysters
Baked Sweet Potatoes
Boiled Onions
Salad
(Fine chopped apples and nuts in red apple cups)
Cream Dressing
Mince or Squash Pie À la mode
Sweet Cider
Coffee
II
A Simple Company Dinner of Six Courses
Celery
Clam Bouillon, Saltines
Ripe Olives
Roast, Chestnut-Stuffed Turkey, Giblet Sauce
Buttered Asparagus
Glazed Sweet Potatoes
Moulded Cranberry Jelly
Chicken Salad in Salad Rolls
Thanksgiving Pudding
Hard Sauce
Chocolate Ice Cream
Strawberry Sauce
Assorted Fruit
Coffee
III
A Formal Company Dinner. Eight Courses
Curled Celery
Oyster Soup, Bread Sticks
Radish Rosettes
Turbans of Flounder
Hollandaise Sauce
Potato Straws
Olives
Crusty Rolls
Salted Nuts
Capon À la Creme
(Stuffing of Potatoes, Mushrooms, Chestnuts, etc.)
Mashed Potatoes
Green Pea Timbales
Cranberry Sauce
Sweet Cider FrappÉ
Venison Steaks
Currant Jelly Sauce
Baked Parsnips
Apple-and-Grape Salad
Macaroon Pudding
Frozen Mince Pie
Hot Chocolate Sauce
GlacÉed Walnuts
Fruit
Black Coffee
IV
Elaborate Formal Dinner. Ten Courses
Fruit Cocktail
Oysters on Half-shell
Brown Bread-and-Butter Sandwiches
Quartered Lemons
Clear Bouillon, Oysterettes
Radishes
Celery
Boiled Halibut
Potato Balls in Parsley Sauce
Sweet Pickles
Cauliflower au Gratin
Braised Turkey or Capon
Bread Stuffing
Giblet Gravy
Duchesse Potatoes
Spinach
Crystallized Ginger
Salted Pecans
Pineapple Fritters, Lemon Sauce
Granite of Cider and Apples
Cutlets of Duck, with Chopped Celery
Orange Salad
Pumpkin Pie
Raisin and Cranberry Tarts
Chocolate Parfait
Almond Cakes
Nuts
Raisins
Bonbons
Candied Orange Peel
Black Coffee