The Dinner Year-Book. Marion Harland

Purée of Potatoes.

       Asparagus Rolls.

       Lettuce.

       Rosie’s Rice Custard.

       Chicken Broth.

       Fried Shad au Gratin.

       Milanaise Pudding.

       Mashed Potatoes.

       Navy Beans.

       Cottage Pudding.

       White Asparagus Soup.

       Stuffed Fillet of Veal with Bacon.

       Scooped Potatoes.

       Tomato Salad.

       Hominy Pudding.

       Cocoanut Puddings.

       Clam Chowder.

       Baked Pickerel.

       Veal Scallop.

       Mashed Potatoes—Browned.

       Green Peas.

       Strawberry Shortcake.

       Tea,

       Marlowe Soup.

       Beef’s Tongue—(Langue du Bœuf) .

       Squeezed Potatoes.

       French Beans—Sautés.

       Young Beets.

       Cherry Pie.

       Tomato and Pea Soup.

       Stewed Lamb with Mushroom Sauce.

       Lima Beans.

       Green Peas.

       Stewed Turnips.

       Lemon Blanc-Mange.

       Coffee and Cake.

       “Once-Again” Soup.

       Cold Lamb.

       Cheese Fondu.

       Raw Tomatoes.

       Potatoes en Robe de Chambre.

       Floating Island.

       A Summer Mélange Soup.

       Rolled Beef.

       Boiled Onions.

       Stuffed Tomatoes.

       Baked Omelette aux Fines Herbes.

       Strawberries and Cream.

       Broiled Bones Soup.

       Boiled Chickens.

       Rice Croquettes.

       Asparagus upon Toast.

       Potato and Beet Salad.

       Raspberry Shortcake—Hot.

       Chicken Panada Soup.

       Larded Mutton Chops.

       Green Pea Cakes.

       Stewed Tomatoes.

       String-Beans.

       Strawberry Trifle.