At the earnest request of numerous young housekeepers, the author has been induced to offer the following hints for the selection of suitable articles in preparing breakfasts, dinners, and suppers. They, of course, may be varied according to convenience, taste, and the size and circumstances of the family. Receipts for them all may be found either in the present work, or in its predecessor, “Miss Leslie’s Directions for Cookery.”

BREAKFASTS FOR SPRING AND SUMMER.—Fresh shad broiled; hashed mutton; boiled eggs; potatoes fried—Indian cakes; rolls.

Hashed veal; broiled ham; poached eggs; mashed potatoes—Milk toast; rolls.

Fried cat-fish; omelet; cold boiled ham, or smoked tongue—Rolls; buttered toast.

Veal cutlets; stewed clams; ham and eggs; potatoes mashed—Rye batter cakes; rolls.

Clam fritters; hashed veal; cold ham; potatoes—Milk toast; muffins.

Fresh shad broiled; stewed chickens; cream cheese—Indian batter cakes; rolls.

Mutton chops; omelet; boiled potatoes—Rice batter cakes; muffins.

Minced veal; broiled ham; poached eggs; cream cheese—Milk toast; rolls.

Pickled salmon; broiled chickens; eggs—Indian cakes; milk toast.

Stewed chickens; broiled ham with eggs; mashed potatoes—Rye batter cakes; rolls.

Fried egg-plant; tongue or ham toast; pepper-grass—Indian batter cakes; rolls.

Broiled chickens; pork cheese; potatoes sliced and fried—Rye batter cakes; muffins.

Stewed pigeons; young corn omelet; mashed potatoes—Flannel cakes; toast.

Clam fritters; stewed egg-plant; broiled tomatoes—Rice cakes; rolls.

Broiled chickens; mock oysters of corn; cold ham—Milk toast; muffins.

Hashed veal; ham omelet; cucumbers; pepper-grass—Rice cakes; muffins.

Birds with mushrooms; soft omelet; sliced ham or tongue—Flannel cakes; toast.

Tongue or ham toast; stewed mushrooms; cucumbers—Indian batter cakes; rolls.

Fresh mackerel broiled; potatoes; young corn omelet—Rice cakes; rolls.

Broiled ham with poached eggs; fried chickens; cucumbers—Rye batter cakes; toast.

Stewed chickens; fried sweet potatoes; broiled tomatoes—Flannel cakes; rolls.

In warm weather fresh fruit (thoroughly ripe, and eaten with sugar) is an agreeable and wholesome addition to the breakfast table. Fruit-jam, marmalade, and honey may be introduced at any season.

AUTUMN AND WINTER BREAKFASTS.—Pigeons stewed with mushrooms; fried sweet potatoes; broiled tomatoes—Muffins; milk toast.

Fresh fish broiled; cold ham; potatoes—Indian cakes; rolls.

Oysters stewed or fried; broiled ham with poached eggs—Toast; rolls.

Broiled chickens; ham omelet; broiled tomatoes—Indian cakes; toast.

Stewed chickens; egg-plant sliced and fried; potatoes—Rice batter cakes; rolls.

Hashed duck; ham broiled; poached eggs—Flannel cakes; toast.

Oyster fritters; cold ham or tongue; sweet potatoes sliced and broiled—Indian cakes; rolls.

Mutton chops; broiled tomatoes; pickled salmon—Rice batter cakes; toast.

Beef-steaks; stewed oysters; boiled potatoes—Indian cakes; muffins.

Stewed chickens; sausages; mashed potatoes—Rolls; toast.

Broiled chickens; liver pudding sliced; potatoes—Buckwheat cakes; rolls.

Hashed veal; pig’s feet fried; potatoes—Buckwheat cakes; toast.

Venison steaks; broiled sweet potatoes; eggs—Indian batter cakes; rolls.

Venison pasty; fried smelts; mashed potatoes—Buckwheat cakes; toast.

Minced cod-fish, drest with eggs, parsnips, onions, butter, &c.; sausages; boiled potatoes—Indian cakes; rolls.

In cold weather, small hominy, boiled, is often introduced at breakfast tables—also indian mush, to be eaten with butter and molasses. We subjoin a receipt for pumpkin mush, an excellent and wholesome breakfast dish.PUMPKIN MUSH.—Pour into a clean pot, two quarts or more of good milk, and set it over the fire. Have ready some pumpkin stewed very soft and dry; mashed smooth, and pressed in a cullender till all the liquid has drained off. Then measure a large pint of the stewed pumpkin; mix with it a piece of fresh butter, and a tea-spoonful of ground ginger. Stir it gradually into the milk, as soon as it has come to a boil. Add, by degrees, a large pint or more of indian-meal, a little at a time, stirring it in, very hard, with the mush-stick. If you find the mush too thin, as you proceed, add, in equal portions, more pumpkin and more indian-meal, till it becomes so thick you can scarcely stir it round. After it is all thoroughly mixed, and has boiled well, it will be greatly improved by diminishing the fire a little, or hanging the pot higher up, so as to let it simmer an hour or more. Mush can scarcely be cooked too much. Eat it warm with butter and molasses, or with rich milk. It is very good at luncheon in cold weather.

After boiling small hominy, drain off the water, and leave the dish uncovered. If covered up, the condensation of the steam will render the hominy thin and washy.

BREAKFAST PARTIES.—Black tea; green tea; coffee; chocolate; hot cakes of various sorts; omelets; birds; game; oysters, stewed, fried, and pickled; cold tongue; cold ham; biscuit sandwiches; boned turkey, cold; potted or pickled lobster; raised French pie; pigeon, partridge, or moorfowl pie; mushrooms fried, broiled, or stewed; jellies; marmalade; honey; fresh fruit, or sweetmeats, according to the season; a large almond sponge-cake. The table decorated with flowers.

At a breakfast party the dress of the ladies should be more simple than at a dinner or a supper party.

ECONOMICAL DINNERS FOR SMALL FAMILIES.—The receipts for these plain dishes are generally to be found in Miss Leslie’s “Directions for Cookery,” a work to which the present book is supplemental.

SPRING.—Boiled ham; spinach; asparagus; poke; potatoes369-*—Rhubarb pie.

Veal cutlets; cold ham; spinach; turnips; poke; asparagus—Baked batter pudding.

Broiled halibut cutlets; cold ham; spinach; turnips; asparagus—Boiled indian pudding.

Calf’s liver fried with ham; asparagus; turnips; poke; spinach—Rhubarb pudding.

Boiled leg of mutton; stewed onions; turnips; carrots—Baked rice pudding.

Family soup; fried ham and eggs; asparagus; beets; spinach—Baked indian pudding.

Corned beef; cabbage; carrots; stewed onions; beets—Fritters.

Broiled shad; cold corned beef; carrots; spinach; asparagus—Eastern pudding.

Veal pie; fried ham and eggs; asparagus; spinach; turnips—Gooseberry fool.

Roast veal; peas; asparagus; spinach—Gooseberry pudding.

Boiled rock-fish; hashed veal; peas; spinach; asparagus—Farmer’s rice pudding.

Boiled ham; peas; beans; spinach—Gooseberry pie.

Veal soup; cold ham; stewed onions; beans; peas—Currant pie.

Roast beef; horse-radish; peas; beans; asparagus—Custard in a dish.

Fresh cod-fish boiled; cold roast beef; horse-radish; peas; beans; spinach—Eastern pudding.

Mutton soup; the meat that was boiled in it; stewed onions; turnips; suet dumplings—Currant pie.

Roast lamb with mint-sauce; asparagus; peas; spinach—Custard in a dish.

Boiled black-fish; cold roast lamb; spring salad; beans; peas—Gooseberry pudding.

Green pea-soup; veal cutlets; salad; peas; beans—Currant pie.

Boiled ham; fried chickens; peas; beans; salad—Fritters or pancakes.

Roast fillet of veal; cold ham; peas; beans; salad—Gooseberry pie.

Hashed veal; broiled ham with eggs; peas; beans—Boiled indian pudding.

Boiled sea-bass; beef-steaks; onions; beans; peas—Currant pie.

Stewed breast of veal; fried ham with eggs; peas; beans—Gooseberry pudding.

Fresh cod-fish boiled; mutton chops; stewed onions; beans; peas—Baked batter pudding.

Baked beef with a batter pudding under it; beans; peas—Gooseberry pie.

Broiled mackerel; stewed mutton; stewed onions; beans; peas—Boiled rice pudding.

Boiled halibut; beef-steaks; onions; beans; peas—Currant pudding.

Salt cod-fish; stewed onions; veal cutlets; beans; peas—Baked rice pudding.

PLAIN DINNERS FOR SUMMER.—Clam soup; beef-steaks; stewed onions; peas; beans; summer cabbage—Cherry pie.

Boiled ham; veal cutlets; cucumbers; beans; peas—Custard pudding.

Cat-fish soup; cold ham; cucumbers; peas; beans—Cherry pie.

Stewed fillet of veal; cold ham; squashes; beans; beets—Batter pudding, baked.

Boiled black-fish; beef-steak pie; squashes; beans; beets—Cherry pudding.

Fried sea-bass; stewed knuckle of veal; cucumbers; squashes; beans—Raspberry pudding.

Boiled mackerel; beef-steaks; onions; cucumbers; beans; squashes—Baked rice pudding.

Clam soup; stewed fillet of veal; cucumbers; beets; fried egg-plant—Sweet potatoe pudding.

Beef-steaks with stewed onions; boiled crabs; cucumbers; squashes; boiled corn—Raspberry pie.

Stewed leg of mutton; turnips; squashes; beets; cucumbers—Blackberry pie.

Boiled ham; clam fritters; beans; summer cabbage; corn—Custard pudding.

Clam pie; cold ham; sweet potatoes; lima beans; squashes—Boiled batter pudding.

Boiled fowls; fried ham and eggs; lima beans; sweet potatoes; beets—Raspberry pie.

Roast ducks; stewed egg-plant; lima beans; sweet potatoes; turnips—Custard.

Boiled leg of mutton; nasturtian sauce; turnips; tomatoes; beets—Blackberry pie.

Pilau; clam pie; lima beans; mashed turnips; tomatoes—Boiled indian pudding.

Beef-steak pie; stewed egg-plant; turnips; lima beans; boiled corn—Boiled rice pudding.

Boiled rock-fish; stewed breast of veal; sweet potatoes; tomatoes; lima beans—Green corn pudding.

Roast pig with apple sauce; turnips; lima beans; sweet potatoes—Raspberry pie.

Boiled ham; fried chickens; lima beans; tomatoes; boiled corn—Green gage pie.

Pot-pie; mashed turnips; lima beans; sweet potatoes; cucumbers—Fritters.

Fried sea-bass; boiled fowls; cauliflower; tomatoes; lima beans—Peach pie.

Roast ducks; cauliflower; tomatoes; lima beans—Green gage pudding.

Boiled ham; clam fritters; summer cabbage; lima beans—Apple pie.

Fried chickens; cold ham; cauliflower; tomatoes; sweet potatoes—Sweet potatoe pudding.

Fried calf’s liver; cold ham; chitterlings or calf’s tripe; tomatoes; cauliflower; sweet potatoes—Peach pie.

Stewed beef’s heart; clam fritters; sweet potatoes; tomatoes; squashes—Squash pudding.

Corned beef; cabbage; carrots; stewed onions; tomatoes—Plum pie.

Veal cutlets; cold corned beef; tomatoes; squashes; boiled corn—Blackberry pudding.

Harico of mutton; fried chickens; sweet potatoes; lima beans; beets; boiled corn—Peach pudding.

Chowder; mutton chops; turnips; stewed tomatoes; boiled corn—Huckleberry pudding.

Stewed breast of veal; tomatoes; cauliflower; lima beans—Green gage pudding.

Clam pie; veal cutlet; lima beans; boiled corn—Boiled indian pudding.

Halibut cutlets; roasted beef’s heart; tomatoes; sweet potatoes; boiled corn—Plum pie.

Cat-fish soup; chicken pie; beans; peas; tomatoes—Raspberry pudding boiled.

Sea-shore dinner.—Chowder; crabs; broiled mackerel; potatoes—Raisin pudding.

PLAIN DINNERS FOR AUTUMN.—Fresh pork, stewed with sweet potatoes; lima beans; tomatoes; corn—Plum pie.

Roast ducks; stewed egg-plant; tomatoes; lima beans; squashes; turnips—Peach pie.

Ochra soup; beef-steaks; tomatoes; lima beans; sweet potatoes—Sweet potatoe pudding.

Roast leg of pork, with apple sauce; sweet potatoes; lima beans—Custard.

Rabbit soup; boiled ham; cauliflower; lima beans; tomatoes—Peach pie.

Ham pie; veal cutlets; salsify; sweet potatoes; lima beans—Peach pudding.

Rabbit pot-pie; broiled ham with eggs; lima beans; sweet potatoes—Baked bread pudding.

Pigeon soup; beef-steaks; onions; tomatoes; lima beans; sweet potatoes—Apple pie.

Stewed beef; tomatoes; turnips; salsify; sweet potatoes; turnips—Bread and butter pudding.

Ox-tail soup; fried rabbits; lima beans; beets; sweet potatoes—Peach pie.

Roast leg of mutton; stewed onions; russian turnips; beets—Apple rice pudding.

Mutton harico; fried chickens; turnips; salsify; lima beans—Eastern pudding.

Pork and beans; stewed rabbits; tomatoes; sweet potatoes; russian turnips—Boiled indian pudding.

Oyster soup; roast goose with apple sauce; turnips; sweet potatoes—Sweet potatoe pudding.

Boiled fowls with celery sauce; oyster fritters; turnips; sweet potatoes; winter-squash—Apple pie.

Roast pork with apple sauce; turnips; salsify; tomatoes; sweet potatoes—Baked batter pudding.

Roast beef with horse-radish; sweet potatoes; turnips; tomatoes; cold-slaw—Baked apple pudding.

Mutton soup; the meat that was boiled in it; hashed beef; turnips; beets; tomatoes—Baked rice pudding.

Fresh pork stewed with parsnips; turnips; winter-squash or cashaw—Apple dumplings.

Beef bouilli; oyster fritters; turnips; stewed onions; winter-squash—Apple pie.

Stewed leg of mutton; russian turnips; sweet potatoes; salsify—Baked bread pudding.

Hashed mutton; fried ham with eggs; turnips; tomatoes; winter-squash—Apple pudding, boiled.

Beef-steak pot-pie; turnips; tomatoes; stewed pumpkin—Fritters or pancakes.

Boiled corned pork; cabbage; winter-squash; turnips—Bread and butter pudding.

Roast mutton; turnips; cold-slaw; beets; tomatoes—Boiled rice pudding.

Bean soup; cassarole of mutton; turnips; beets; cold-slaw—Apple pie.

Pork pie with apples in it; veal cutlets; turnips; beets; tomatoes—Boiled indian pudding.

Corned beef; cale cannon; tomatoes; beets; turnips; carrots—Indian fritters.

Cold corned beef; tripe and oysters; stewed onions; cold-slaw—Pumpkin pudding.

Fresh beef stewed with parsnips; tomatoes; turnips; beets—Baked rice pudding.

Boiled ham; cabbage; tomatoes; stewed pumpkin; turnips—Apple pie.

Stewed beef’s-heart; cold ham; winter-squash; beets—Eastern pudding.

Pigeon pie; smoked tongue; winter-squash; turnips—Apple rice pudding.

Ox-tail soup; veal cutlets; turnips; tomatoes; winter-squash—Dried peach pudding.

PLAIN DINNERS FOR WINTER.—Boiled ham; cabbage; beets; cold-slaw; hominy—Apple pie.

Chicken pie; cold ham; turnips; beets; hominy—Boiled batter pudding.

Pease soup; beef-steaks; onions; turnips; beets; cold-slaw—Baked rice pudding.

Roast goose with apple sauce; turnips; beets; winter-squash—Cranberry pie.

Pork and beans; stewed fowl; winter-squash; turnips—Eastern pudding.

Salt cod-fish with onions and eggs; parsnips; pigeon dumplings; turnips; beets—Apple pie.

Pickled pork with pease-pudding; winter-squash; hominy—Molasses pie.

Roast turkey with cranberry sauce; turnips; winter-squash; salsify—Custard pudding.

Pork pie with apples; oyster fritters; turnips; stewed pumpkin—Boiled bread pudding.

Round of beef stewed; parsnips; cale cannon; carrots; turnips—Baked indian pudding.

Fried rabbits; cold beef; turnips; winter-squash; hominy—Boiled batter pudding.

Pot-pie; winter-squash; turnips; beets—Pumpkin pudding.

Boiled corned pork with indian dumplings; stewed pumpkin; turnips—Baked bread pudding.

Bean soup; beef-steaks; onions; turnips; winter-squash—Squash pudding.

Boiled leg of mutton with nasturtian sauce; turnips; stewed pumpkin; hominy—Pumpkin pudding.

Salt cod-fish; onions; eggs; parsnips; pork-steaks—Apple pot-pie.

Boiled ham; cabbage; winter-squash; hominy—Dried peach pie.

Pilau; mutton chops; turnips; winter-squash; cold-slaw—Apple bread pudding.

Roast fowls; turnips; winter-squash; salsify—Cranberry pie.

Roast beef; horse-radish; winter-squash; turnips; cold-slaw—Pumpkin pudding.

Family soup; veal cutlets; turnips; winter-squash; parsnips—Dried apple pie.

Roast pork; apple sauce; turnips; stewed pumpkin; parsnips—Baked rice pudding.

Beef-steak pudding; fried ham and eggs; turnips; winter-squash—Rice custard.

Boiled fowls; oyster fritters; turnips; winter-squash—Carrageen blanc-mange.

Beef-steak pot-pie; turnips; parsnips; winter-squash—Apple bread pudding.

Corned beef; cabbage; turnips; carrots; beets—Indian fritters.

Stewed rabbits; cold corned beef; cale cannon; winter-squash; parsnips—Boiled indian pudding.

Ox-tail soup; roast leg of mutton; turnips; winter-squash; parsnips—Apple dumplings.

Beef-steaks broiled; mutton harico; onions; hominy; turnips; beets—Indian fritters.

Christmas dinner.—Roast turkey; cranberry sauce; boiled ham; turnips; beets; winter-squash—Mince pies.

New Year’s dinner.—A pair of roast geese with apple sauce; smoked tongue; turnips; cold-slaw; winter-squash—Plum pudding.

VERY NICE FAMILY DINNERS FOR SPRING.—Spring soup; roast fillet of veal; (potatoes always;) peas; stewed spinach—Rhubarb pie; custards.

Stewed rock-fish; roast lamb with mint sauce; peas; asparagus; poke—Gooseberry pie; boiled custard.

Clam soup; roast loin of veal; stewed peas; spinach; asparagus—Tapioca pudding; gooseberry fool.

Stewed sea-bass; roast beef; stewed spinach; stewed peas; asparagus; beets—Currant pie; custards.

Stewed halibut; chicken pie; stewed peas; stewed beans; asparagus—Boiled lemon pudding; gooseberry pie.

Green pea soup; roast fillet of veal; beans; peas; asparagus—Gooseberry pudding; boiled custard.

Boiled ham; roast ducks with apple sauce; stewed peas; beans; asparagus—Currant pie; green custard.

Cat-fish soup; roast lamb with mint sauce; peas; asparagus; spinach—Ground rice pudding; gooseberry fool.

Clam pie; roast loin of veal; stewed peas; asparagus; stewed spinach—Currant pudding; red custard.

Maccaroni soup; roast ducks with apple sauce; peas; asparagus; spinach—Currant pie; gelatine custard.

Baked shad; stewed fillet of veal; peas; asparagus; spinach—SoufflÉ pudding; gooseberry pie.

Roast lamb with mint sauce; clam-sweetbreads; peas; beans; asparagus—Ground rice pudding; currant pie.

Corned fillet of veal; clam pie; stewed peas; spinach; beans; asparagus—Gooseberry pudding; green fritters.

Roast beef; stewed sweetbreads with oysters; beans; peas; asparagus—Gelatine blanc-mange; gooseberry fool.

Halibut cutlets; stewed lamb; peas; beans; asparagus; beets—Maccaroni pudding; currant pie.

Boiled ham; fowl and oysters; asparagus; spinach; peas—Gooseberry pie; custards.

Green pea soup; chicken pie; broiled ham; peas; asparagus; beans—Biscuit pudding; gooseberry fool.

FAMILY DINNERS FOR SUMMER—VERY NICE.—Fresh salmon stewed; roast ducks with stewed currant sauce; beans; peas; turnips—Cherry pie; custards.

Clam soup; roast fowls; peas; turnips; beans—Raspberry charlotte; green fritters.

Boiled ham; sweetbreads with cauliflowers; lima beans; tomatoes; baked egg-plant—Sunderlands; strawberries and cream.

Roast fillet of veal; smoked tongue; lima beans; tomatoes; stewed egg-plant—Sweet potatoe pudding; flavoured curds and whey.

Baked salmon; terrapin veal; chicken pie; sweet potatoes; lima beans; tomatoes—Charlotte pudding; strawberries and cream.

Chickens stewed whole; boiled ham; summer cabbage; beans; sweet potatoes—Maccaroni pudding; raspberries and cream.

Roast beef; fried chickens; cauliflowers; tomatoes; lima beans; sweet potatoes—Cherry pie; custards.

Roast ducks with currant sauce; smoked tongue; stewed onions; lobster salad; stewed beans; peas—Boiled lemon pudding; strawberries and cream.

Boiled ham; tomato chickens; beans; turnips; egg-plant; sweet potatoes—Sweet potatoe pudding; raspberries and cream.

Clam pie; stewed wild ducks; sweet potatoes; turnips; squashes; egg-plant—Peach pie; custards.

Salmon cutlets; chicken pie; smoked tongue; lima beans; sweet potatoes; squashes—Sweet potatoe pudding; floating island.

Chicken gumbo; boiled ham; young corn omelet; lima beans; sweet potatoes—Peach pie; flavoured curds and whey.

Roast pig with apple sauce; chicken pie; lima beans; tomatoes; young corn omelet—Charlotte pudding; custard.

Ochra soup; roast beef; tomatoes; lima beans; squashes; turnips—Squash pudding; fritters.

Stewed sea-bass; boiled ham; clam fritters; sweet potatoes; tomatoes; lima beans—Peach pie; boiled custard.

Baked salmon-trout; pigeon pie; tomatoes; lima beans; sweet potatoes; cucumbers—Sweet potatoe pudding; peaches and cream.

Sea-shore dinner.—Oyster soup; clam pie; stewed rock-fish; crabs; mashed potatoes—Boiled lemon pudding.

VERY NICE AUTUMN DINNERS FOR FAMILIES.—Autumn soup; Roast fowls; smoked tongue; lima beans; squashes; sweet potatoes—Sweet potatoe pudding; apple pie.

Italian pork; roast ducks with apple sauce; squashes; egg-plant; lima beans—Peach pie; gelatine custard.

Oyster soup; roast beef; sweet potatoes; squashes; egg-plant; lima beans—Quince pudding; bread fritters.

Sea-bass with tomatoes; boiled ham; pigeon pie; sweet potatoes; stewed red cabbage; lima beans—Squash pudding; preserved peaches.

Ham pie; sweetbreads with oysters; sweet potatoes; lima beans; egg-plant—Boiled lemon pudding; preserved quinces.

Rabbit soup; roast beef; cold-slaw; lima beans; tomatoes; sweet potatoes—Sago pudding; preserved tomatoes.

Roast pork with apple sauce; sweet potatoes; lima beans; egg-plant—Sweet potatoe pudding; fritters.

Boiled ham; roast fowls; stewed red cabbage; turnips; sweet potatoes; lima beans—Squash pudding; apple pie.

Roast fillet of veal; cold ham; broccoli; turnips; lima beans; sweet potatoes—Baked rice pudding; preserved peaches.

Stewed pork with sweet potatoes; fried rabbits; onions; turnips; lima beans—Peach pudding; custards.

Roast goose with apple sauce; smoked tongue; onions; turnips; lima beans; sweet potatoes—Eve’s pudding; floating island.

Oyster soup; chicken pie; beef-steaks; onion sauce; tomatoes; turnips; sweet potatoes—Sweet potatoe pudding; preserved peaches.

Roast fowls; corned beef; stewed red cabbage; turnips; tomatoes—Apple custard; preserved tomatoes.

Boiled rock-fish; roast pork with apple sauce; sweet potatoes; turnips; tomatoes—Baked apple pudding; fritters.

Oyster soup; venison steaks; tomato sweetbreads; turnips; sweet potatoes—Pumpkin pudding; preserved tomatoes.

Venison pie; smoked tongue; broccoli; sweet potatoes; turnips; winter-squash—Eve’s pudding; fritters.

Roast venison; oyster fritters; turnips; sweet potatoes; winter-squash—Apple pie; boiled custard.

Ochra soup; roast fowls; smoked tongue; turnips; sweet potatoes; broccoli—Pumpkin pudding; baked pears.

WINTER DINNERS FOR FAMILIES—VERY NICE.—Winter soup; roast beef; stewed onions; cold-slaw; turnips—Apple pie; custards.

Boiled ham; oyster pie; turnips; parsnips; stewed pumpkin—Baked rice pudding; preserved tomatoes.

Chicken pot-pie; oyster fritters; turnips; parsnips; beets—Pumpkin pudding; preserved peaches.

Boiled turkey with oyster sauce; smoked tongue; turnips; salsify; beets—Cranberry pie; custards.

Roast fowls with cranberry sauce; oyster fritters; turnips; beets; winter-squash—Potatoe pudding; preserved quinces.

Bean soup; roast pork with apple sauce; turnips; pumpkin; beets—Pumpkin pudding; preserved tomatoes.

Roast beef; scolloped oysters; turnips; parsnips; stewed beets; winter-squash—Cranberry pie; boiled custard.

Pease soup; roast fowls; turnips; beets; cold-slaw; hominy; winter-squash—Squash pudding; baked apples.

Roast turkey with cranberry sauce; boiled ham; winter-squash; turnips; salsify—Mince pudding; lemon custards.

Ham pie; oyster fritters; turnips; winter-squash; salsify; stewed beets—Raisin pudding; baked pears.

Venison soup; roast fowls; stewed beets; turnips; winter-squash—Sago pudding; baked apples.

Roast venison with currant jelly; chicken curry; turnips; winter-squash; salsify—Cranberry pie; custards.

Roast fowls; boiled corned beef; cabbage; carrots; parsnips; turnips—Apple pie; boiled custard.

Roast beef; stewed fowls; cold-slaw; stewed beets; turnips; hominy; salsify—Plum pudding; cranberry pie.

Soup À la Julienne; roast goose with apple sauce; scolloped oysters; turnips; stewed onions; stewed beets—Pumpkin pudding; preserved pears.

Roast mutton; chicken curry; cold-slaw; beets; turnips; stewed pumpkin—Eve’s pudding; baked apples.

Venison pasty; fricasseed chickens; turnips; salsify; winter-squash—Plum pudding; preserved tomatoes.

Roast beef; fricasseed fowls; cold-slaw; beets; turnips; winter-squash—Mince pie; custards.

Boiled turkey with oyster sauce; boiled ham; stewed beets; turnips; cold-slaw—Pumpkin pudding; baked apples.

Bean soup; cold ham; roast fillet of veal; stewed beets; turnips; winter-squash—Mince pie; boiled custard.

A-la-mode beef; scolloped oysters; turnips; carrots; beets; cold-slaw—Carrot pudding; preserved pears.

Christmas and New Years’ dinners.—Boiled turkey with oyster sauce; two roast geese with apple sauce; roasted ham; chicken pie; stewed beets; cold-slaw; turnips; salsify; winter-squash—Plum pudding; mince pie; lemon custards; cranberry pie.

Roast turkey with cranberry sauce; boiled fowls with celery sauce; boiled ham; goose pie; turnips; winter-squash; salsify; cold-slaw; beets—Mince pudding boiled; lemon pudding baked; pumpkin pudding.

Mock turtle soup; roast turkey with cranberry sauce; boiled turkey with celery sauce; roasted ham; smoked tongue; chicken curry; oyster pie; beets; cold-slaw; winter-squash; salsify; fried celery—Plum pudding; mince pie; calves’-feet jelly; blanc-mange.

COMPANY DINNERS—SPRING.—1. Oyster soup; boiled sheep’s-head fish; roasted ham; white fricassee; chickens stewed whole; terrapin veal; sweetbread croquettes; asparagus; stewed peas; stewed spinach; fried celery; maccaroni—Lemon pudding; almond pudding; calves’-feet jelly; vanilla ice-cream.

2. Maccaroni soup; stewed rock-fish; boiled ham; brown fricassee; veal rissoles; chicken rice pudding; larded sweetbreads; asparagus loaves; asparagus omelet; French spinach; French peas; stewed beets—Rhubarb cups; transparent pudding; charlotte russe; lemon ice-cream.

3. French white soup; baked sheep’s-head fish; boiled ham; lamb cutlets, the French way; roasted sweetbreads; beef’s tongue stewed; French chicken pie; maccaroni; stewed peas; stewed beans; asparagus; stewed spinach—Omelet soufflÉ; orleans pudding; blanc-mange; orange ice-cream.

4. Fine clam soup; halibut cutlets; roasted ham; brown fricassee; broiled sweetbreads; pigeon pie; lobster rissoles; asparagus omelet; maccaroni; lettuce peas; asparagus; French spinach; potatoe snow—Boiled almond pudding; sweetmeat fritters; vanilla flummery; cake syllabub.

5. Green pea soup; stewed sea-bass; French ham pie; baked tongue; cutlets À la Maintenon; fricasseed chickens; maccaroni; asparagus; stewed peas; stewed beans—Marietta pudding; Spanish blanc-mange; calves’-feet jelly; lemon ice-cream.

6. Asparagus soup; stewed halibut; roasted ham; chicken curry; fricasseed sweetbreads; terrapin veal; chicken patties; maccaroni; lettuce peas; potatoe snow; stewed beans; stewed beets—Lady’s pudding; green custard; wine fritters; gooseberry water-ice.

7. Friar’s chicken; halibut cutlets; boiled ham; French chicken pie; sweetbread croquettes; lamb cutlets, French way; lobster patties; Columbus eggs; French peas; stewed beans; stewed beets; potatoe snow—Orleans pudding; orange tarts; pistachio cream; iced jelly.

8. Rich veal soup; stewed carp; boiled ham; sweetbreads stewed with oysters; roast ducks; soft crabs; chicken rice pudding; stewed peas; stewed beans; stewed beets; potatoe snow—Maccaroni pudding; red custard; chocolate cream; almond ice-cream.

COMPANY DINNERS—SUMMER.—1. Duck soup; fresh salmon stewed; roasted ham; French chicken pie; veal olives; sweetbreads with cauliflowers; baked clams; stewed lobster; fried artichokes; scolloped tomatoes; lettuce peas; stewed beans; lettuce chicken salad—Pine-apple pudding; currant ice; iced jelly; strawberries and cream.

2. Pigeon soup; cream trout; baked tongue; terrapin veal; clam sweetbreads; chicken curry; roast ducks; fried cauliflower; French peas; stewed beans; lobster salad—Lady’s pudding; pine-apple tarts; raspberry charlotte; strawberry ice-cream.

3. The best clam soup; roasted salmon; boiled ham; rice pie; tomato chickens; sweetbread croquettes; veal olives; lobster patties; cauliflower maccaroni; lima beans; stuffed egg-plant; sweet potatoes—Charlotte russe; cherry water-ice; vanilla blanc-mange; iced jelly.

4. Lobster soup; baked salmon-trout; tongue pie; roast ducks; fricasseed chickens; sweetbreads with cauliflowers; reed-birds; lettuce peas; stewed beans; stewed beets; Sydney Smith’s salad—Almond pudding; orange pudding; vanilla ice-cream; Spanish blanc-mange.

5. Maccaroni soup; salmon steaks; French ham pie; chickens stewed whole; white fricassee; lobster rissoles; tomato sweetbreads; lima beans; sweet potatoes; young corn omelet; potatoe snow; fried cauliflower; salad—French charlotte; vanilla blanc-mange; lemon custards; raspberry ice-cream.

6. Rich white soup; boiled salmon; roasted ham; stewed ducks; boiled fowls; plovers; scolloped tomatoes; lima beans; sweet potatoes; cauliflower omelet; lobster salad—Marietta pudding; raspberry charlotte; iced jelly; pistachio cream.

7. Normandy soup; roasted salmon; boiled ham; French chicken pie; brown fricassee; sweetbreads with cauliflowers; lobster patties; birds with mushrooms; lima beans; scolloped tomatoes; sweet potatoes; turnips; stewed egg-plant; salad—Orleans pudding; maccaroni pudding; Spanish blanc-mange; peach ice-cream.

8. Mock turtle soup; baked salmon; roasted ham; tongue pie; fricasseed chickens; stewed ducks; plovers; clam sweet breads; broccoli and eggs; sweet potatoes; onion custard; lima beans; salad—Orange tarts; charlotte russe; maccaroni blanc-mange; Marlborough pudding; lemon ice-cream.

Sea-shore dinner.—Clam soup; roast salmon; boiled ham; sea-coast pie; stewed oysters; fried oysters; stewed lobster; crabs; baked clams; mashed potatoes—Biscuit pudding; sweetmeat fritters; cake syllabub; orange flummery.

COMPANY DINNERS—AUTUMN.—1. Mock turtle soup; stewed rock-fish; roasted ham; boiled fowls; stewed ducks; fried rabbits; stuffed egg-plant; broccoli and eggs; fried artichokes; stewed mushrooms; potatoe snow; sweet potatoes—Chocolate pudding; meringued apples; cake syllabub; peach ice-cream.

2. Venison soup; baked salmon-trout; boiled ham; French chicken pie; roast ducks with cranberry sauce; veal olives; sweetbread omelet; stewed red cabbage; turnips; onion custard; sweet potatoes—Boiled almond pudding; orange tarts; sweetmeat fritters; vanilla ice-cream.3. Rich brown soup; sea-bass with tomatoes; ham pie; fricasseed chickens; roast goose with apple sauce; oyster omelet; birds with mushrooms; scolloped tomatoes; cold-slaw; sweet potatoes; broccoli and eggs; fried artichokes; onion custard—Lady’s pudding; sweetmeat tarts; lemon custards; almond ice-cream.

3. Normandy soup; stewed rock-fish; tongue pie; roast fowls; partridges in pears; stewed ducks; oyster loaves; lima beans; tomatoes broiled; stewed mushrooms; cold-slaw; sweet potatoes—Orleans pudding; orange custards; Spanish blanc-mange; vanilla ice-cream.

4. Soupe À la Julienne; cream trout; roasted ham; stewed wild ducks; tomato sweetbreads; French oyster pie; white fricassee; mushroom omelet; stewed red cabbage; lima beans; winter squash; sweet potatoes; turnips—Marrow pudding; lemon custards; meringued apples; peach ice-cream.

5. The best oyster soup; stewed rock-fish; boiled ham; roast wild ducks with currant jelly; chicken rice pudding; birds in a grove; terrapin veal; sweetbread croquettes; turnips; sweet potatoes; onion custard; broiled tomatoes—Vanilla flummery; omelet soufflÉ; sweetmeat tarts; lemon ice-cream.

6. Meg Merrilies soup; boiled rock-fish; roasted ham; stewed wild ducks; French oyster pie; roasted pheasants; Columbus eggs; mushroom omelet; lima beans; sweet potatoes; turnips; winter-squash; beets—Orange flummery; sweet potatoe pudding; calves’ feet jelly; lemon ice-cream.

7. Rich white soup; sea-bass with tomatoes; baked tongue; roast goose with apple sauce; fricasseed fowls; venison steaks with currant-jelly; oyster omelet; broiled mushrooms; turnips; sweet potatoes; winter-squash; lima beans—Cocoa-nut pudding; sweetmeat tarts; lemon custards; chocolate ice-cream.

8. Hare or rabbit soup; stewed rock-fish; boiled ham; pigeon pie; roast fowls; brown fricassee; partridges in pears; woodcocks; oyster loaves; turnips; sweet potatoes; winter-squash; beets; cold-slaw—Sweet potatoe pudding; orange tarts; whipped cream; Spanish blanc-mange.

COMPANY DINNERS—WINTER.—1. Mulligatawny soup; fresh cod-fish fried; boiled ham; roast turkey with cranberry sauce; fowls stewed whole; oyster pie; potatoe snow; turnips; parsnips; winter-squash—Cocoa-nut pudding; lemon pudding; mince-pie; calves’ feet jelly.

2. Clear gravy soup; stewed rock-fish; roasted ham; boiled turkey with oyster sauce; venison pie; brown fricassee; sweet potatoes; turnips; parsnips; beets—Orange pudding; almond pudding; meringued apples; chocolate cream.

3. Venison soup; fresh cod-fish boiled; smoked tongue; pair of roast geese with apple sauce; oyster pie; French stew of rabbits; turnips; potatoe snow; parsnips; onion custard; beets—Transparent pudding; orange tarts; mince-pie; floating island.

4. Mock turtle soup; boiled rock-fish; ham pie; smoked tongue; roast turkey with cranberry sauce; boiled fowls with celery sauce; oyster loaves; sweetbread croquettes; turnips; parsnips; beets; maccaroni—Charlotte russe; mince-pie; calves’ feet jelly; blanc-mange.

5. Rich brown soup; fresh cod-fish stewed; boiled ham; venison roasted; red-head ducks with currant jelly; oyster patties; veal rissoles; turnips; parsnips; beets; winter-squash; cold-slaw—Mince-pudding; omelet soufflÉ; orange flummery; vanilla ice-cream.

6. Rich white soup; fresh cod-fish fried; roasted ham; venison pie; boiled turkey with oyster sauce; partridges in pears; chicken rice pudding; potatoe snow; beets; turnips; winter-squash; stewed red cabbage—Plum pudding; chocolate blanc-mange; cocoa-nut cream; apple-jelly.

7. Meg Merrilies soup; stewed rock-fish; boiled ham; canvas-back ducks roasted; French oyster pie; fricasseed chickens; veal olives; winter-squash; potatoe snow; beets; turnips; maccaroni—Orange pudding; cocoa-nut pudding; cake syllabub; chocolate ice-cream.

8. Maccaroni soup; fresh cod-fish stewed; smoked tongue; canvas-back ducks stewed; partridge pie; fricasseed fowls; stewed sweetbreads with oysters; turnips; potatoe snow; parsnips; beets; cold-slaw—Orleans pudding; Italian charlotte; apple compote; orange-jelly.

Christmas dinners.—Mock turtle soup; stewed rock-fish; roasted ham; roasted venison with currant-jelly; boiled turkey with oyster sauce; roast geese with apple sauce; French oyster pie; fricasseed chickens; potatoe snow; parsnips; beets; winter-squash; cold-slaw—Plum pudding; mince-pies; orange tarts; cream cocoa-nut pudding; Spanish blanc-mange; apple-jelly; vanilla ice-cream.

New Year’s dinner.—Venison soup; stewed fresh cod; boiled ham; roasted turkey with cranberry sauce; roast goose with apple sauce; partridge pie; winter-squash; beets; potatoe snow; cold-slaw—Columbian pudding; lemon tarts; charlotte polonaise; vanilla blanc-mange; trifle.

LARGE DINNER PARTIES.—1. Spring.—Rich brown soup at one end; rich white soup at the other; two dishes of sheep’s-head fish, one baked, one stewed, or else baked salmon-trout and cream trout; roasted ham; smoked tongue; chickens stewed whole; roast ducks with cranberry-jelly; sweetbreads with oysters; terrapin veal; white fricassee; brown fricassee; sweetbread croquettes; lobster rissoles; oyster loaves; lobster patties; asparagus loaves; French spinach; French peas; cauliflower maccaroni; stewed beans; fried cauliflower; fried artichokes; stewed spinach; asparagus omelet; cauliflower omelet—Columbian pudding; orange tarts; lemon tarts; charlotte polonaise; green custard; red custard; pistachio cream; maccaroon blanc-mange; vanilla blanc-mange; gooseberry-water ice; currant-water ice; almond ice-cream; calves’ feet jelly.

2. Summer.—Turtle soup; fresh salmon stewed; salmon steaks; baked turtle; boiled ham; baked tongue; roast ducks with cherry-jelly; chicken curry; chicken patties; sweetbreads and cauliflowers; tomatoe sweetbreads; lobster pie; stewed lobster; birds in a grove; thatched house pie; plovers roasted; rice pie; mushroom omelets; broccoli and eggs; fried artichokes; stewed peas; stewed beans; stewed beets; potatoe snow; lettuce peas; scolloped tomatoes; mashed sweet potatoes; stuffed egg-plants; stewed egg-plant; Sydney Smith’s salad—Pine-apple tarts; lady’s pudding; transparent pudding; marmalade puddings; French charlotte; Italian charlotte; iced jelly; vanilla blanc-mange; almond blanc-mange; orange ice-cream; strawberry ice-cream.

3. Autumn.—Meg Merrilies soup; sea-bass with tomatoes; salmon-trout; roasted ham; smoked tongue; roast fowls; partridge pie; birds with mushrooms; partridges in pears; terrapin; young geese with apple sauce; tongue pie; chicken gumbo; woodcocks roasted; rice croquettes; Columbus eggs; onion custard; mushroom omelet; cauliflower omelet; scolloped tomatoes; baked egg-plant; potatoe snow; lima beans; fried sweet potatoes; mashed sweet potatoes—Cream cocoa-nut pudding; chocolate pudding; sweet omelet; preserved pine-apple; preserved citron-melon; Spanish blanc-mange; calves’ feet jelly; meringued apples; orange-water ice; peach ice-cream; biscuit ice-cream.

4. Winter.—Mock turtle soup; oyster soup; rock-fish stewed; fresh cod-fish fried; boiled ham; baked tongue; roast turkey with cranberry-jelly; boiled turkey with oyster sauce; roasted canvas-back ducks with currant-jelly; stewed canvas-back ducks; partridges in pears; salmi of partridges; French oyster pie; turnips; potatoe snow; winter-squash; fried salsify; fried celery; onion custard—Plum pudding; mince-pie; charlotte polonaise; charlotte russe; calves’ feet jelly; pistachio cream; cocoa-nut cream; chocolate ice-cream; orange ice-cream.

TEA PARTIES.—Have black tea, green tea, and coffee. Immediately after the first cups are sent in, let fresh tea be put into the pots, that the second cups may not be weaker than the first. With the cream and sugar, send round a small pot of boiling water to weaken the tea of those who do not like it strong; or for the convenience of ladies who drink only milk and water, and who otherwise may cause interruption and delay by sending out for it. When tea is handed round, it is not well to have hot cakes with it; or any thing that is buttered, or any sort of greasy relishes. Such things are frequently injurious to the gloves and dresses of the ladies, and can well be dispensed with on these occasions. It is sufficient to send round a waiter with large cakes of the best sort, ready sliced but the slices not taken apart. There should be an almond sponge-cake for those who are unwilling to eat cakes made with butter.

Immediately on tea being over, let the servants go round to all the company with waiters having pitchers of cold water and glasses, to prevent the inconvenience of ladies sending out for glasses of water.

In less than an hour after tea, lemonade should be brought in, accompanied by baskets of small mixed cakes, (maccaroons, kisses, &c.,) which it is no longer customary to send in with the tea. Afterwards, let the blanc-mange, jellies, sweetmeats, ice-creams, wines, liquors, &c., be handed round. Next, (after an hour’s interval,) the terrapin, oysters, and chicken salad, &c. These are sometimes accompanied by ale, porter, or cider; sometimes by champagne. At the close of the evening, it is usual to send round a large plum-cake.

If the plan is to have a regular supper table, it is not necessary to send in any refreshments through the evening, except lemonade and little cakes.

When the company is not very numerous, and is to sit round a tea-table, waffles or other hot articles may there be introduced. Take care to set a tea-table that will certainly be large enough to accommodate all the guests without crowding them.

SUPPER DISHES FOR A LARGE COMPANY.—392-*Boned turkey with jelly; partridge pie; game dressed in various ways; cold ham glazed thickly all over with a mixture of bread-crumbs, cream, and yolk of egg; two smoked tongues, one placed whole in the centre of the dish, the other cut into circular slices and laid round it; cold alamode beef; French chicken salad; Italian chicken salad; marbled veal; potted lobster; pickled lobster; terrapins; cream oysters; fried oysters; pickled oysters; oyster patties; biscuit sandwiches; charlotte polonaise; charlotte russe; French charlotte; calves’ feet jelly; trifle; Spanish blanc-mange; chocolate blanc-mange; coffee blanc-mange; maccaroon blanc-mange; vanilla blanc-mange; pistachio cream; cocoa-nut cream; chocolate cream; vanilla cream; lemon custards; orange custards; green custard; red custard; meringued apples; whipt cream meringues; iced grapes; orange-water ice; damson-water ice; vanilla ice-cream; lemon ice-cream; almond ice-cream; chocolate ice-cream; biscuit ice-cream; maccaroon ice-cream; preserved pine-apple; preserved citron-melon; preserved limes; preserved oranges; brandy peaches; brandy green gages; port wine-jelly; pink champagne-jelly; frozen punch, &c.; plum-cake; lady-cake; almond sponge-cake; frothed chocolate with dry toast.

An elegant supper table may be decorated with a profusion of real flowers tastefully disposed in pyramids and other forms; or with the sugar temples, obelisks, pagodas, baskets, &c., made by the confectioners. Unless at a very large and splendid supper it is bad taste to introduce these sugar ornaments.

OYSTER SUPPERS.—It is customary at oyster suppers to have a great portion of the oysters roasted in the shell and brought in on large dishes “hot and hot.” Near every two chairs should be placed a small bucket to receive the shells. An oyster knife, and a clean coarse towel must be laid beside every plate, for the purpose of opening the oysters; an office that is usually performed by the gentlemen. The oysters should all be of the largest and best kind. Besides those that are roasted, there should be other dishes of them, fried, stewed, and pickled. Also, oysters in pies or patties;—cold-slaw; beets; pickles; and celery; bread in the form of rolls; and butter made up into handsome basket or pine-apple shapes. Ale and porter are frequently introduced at oyster suppers.