Breakfast, Luncheon and Tea. Marion Harland

Léche Créma Soufflé.

       Cherry Soufflé Pudding.

       Sponge-Cake Soufflé Pudding.

       Apple Soufflé Pudding.

       Rice Soufflé Pudding.

       Arrowroot Soufflé Pudding.

       A very Delicate Soufflé.

       Batter Pudding. (Very nice.)

       Apple and Batter Pudding. (Very good.)

       Pudding-dishes.

       Fritters.

       Bell Fritters.

       Rusk Fritters.

       Light Fritters.

       Currant Fritters. (Very nice.)

       Lemon Fritters.

       Apple Fritters.

       Rice Fritters.

       Corn-Meal Fritters.

       Peach Fritters. (With Yeast.)

       Potato Fritters.

       Cream Fritters. (Very nice.)

       Roll Fritters, or Imitation Doughnuts.

       Sponge-Cake Fritters.

       Curd Fritters.

       CONCERNING ALLOWANCES. (Confidential—with John.)

       RIPE FRUIT. ————————

       Frosted Peaches.

       Frosted and Glacé Oranges.

       Tropical Snow.

       Cocoanut Frost on Custard.

       Stewed Apples.

       Baked Pears.

       Apples and Jelly.

       Boiled Chestnuts.

       Walnuts and Hickory Nuts.

       Melons.

       CAKES OF ALL KINDS.

       Nellie’s Cup Cake.

       Carolina Cake (without Eggs.)

       White Cake.

       Chocolate Cake.

       Apple Cake.

       Orange Cake.

       Charlotte Polonaise Cake. (Very fine.)

       A Charlotte Cachée Cake.

       Fanny’s Cake.

       Mother’s Cup Cake.

       Raisin Cake.

       Neapolitan Cake. (Yellow, pink, white and brown.)

       Orleans Cake.

       Morris Cake.

       Mont Blanc Cake.

       Cream Rose Cake. (Very pretty.)

       Sultana Cake.

       My Lady’s Cake.

       Cocoanut and Almond Cake.

       Cocoanut Sponge Cake.

       Richer Cocoanut Cake.