The Dinner Year-Book. Marion Harland

       Sweet Cream.

       Calf’s Feet Soup.

       Salt Mackerel, with Cream Sauce.

       Mashed Potatoes,

       Larded Sweetbreads, Stewed.

       Stewed Celery.

       Omelette Soufflé.

       Tea and Toasted Crackers.

       Gravy and Sago Soup.

       Boiled Corned Beef.

       Mashed Turnips.

       Cauliflower, with Sauce.

       Sauce for the above.

       Baked Macaroni.

       Jelly Tartlets.

       Apples and Nuts,

       Mock Turtle Bean Soup.

       Haunch of Venison.

       Mashed Potatoes—Moulded.

       Lima Beans.

       Sweet Potatoes—Browned.

       Wine Jelly with Whipped Cream.

       Coffee and Macaroons

       “Second Thoughts” Soup.

       Larded Venison.

       Scalloped Tomatoes.

       Fried Sweet Potatoes.

       Raspberry and Currant Jelly Tart.

       Clam Soup.

       Ragoût of Veal.

       Rice and Cheese.

       Potato Puff.

       Celery Salad.

       A Mere Trifle.

       Hotch-Potch.

       Stewed Pigeons.

       Potatoes à la Lyonnaise.

       Kidney Beans.

       English Tapioca Pudding.

       Celery Soup.

       Mutton Cutlets—Fried.

       Mashed Potatoes.

       Stewed Corn and Tomatoes.

       Brussels Sprouts.

       Apple Méringue Pie.

       Friars’ Soup.

       Oyster Pie.

       Calf’s Liver à l’Anglaise.

       Potatoes au Gratin.

       Stewed Parsnips.

       Picklette and Apple Sauce.

       Chocolate Custard.

       Macaroni Soup.

       Baked Ham.

       Cheese Fondu.

       Spinach with Eggs.

       Stewed Potatoes.

       Seymour Pudding.

       Beef and Barley Soup.