pickles,
Twenty-five stewing oysters,
Six pound cut of fresh salmon,
One bunch of parsley,
Three bunches of watercress,
One bunch of leeks,
One bunch of thyme,
Two fifteen-pound turkeys,
One quart of cranberries,
Three-pound can of white corn syrup,
Three-quarters peck of sweet potatoes,
Three large cans of asparagus,
Three firm heads of lettuce,
One can of pimentos,
Two large bottles of catsup,
One small bottle of Worcestershire sauce,
One glass of horseradish,
Six quarts of ice cream, cut five blocks to the quart,
Ten or twelve-pound wedding cake,
One pound of coffee,
One pint of cream,
One pound of sugar,
One pound of butter,
Fifty rolls.

OYSTER COCKTAIL SAUCE

Open the catsup, Worcestershire sauce and horseradish and mix
well. Add one-half cup of vinegar and mix again, and use for oyster
cocktail, allowing five oysters for each person.

Do not put any filling in the turkey. It will then resemble the
grilled turkey of New Orleans.

CRANBERRY JELLY, USING SYRUP

Purchase the white corn syrup and place in a saucepan and add the
cranberries. Bring to a boil and cook slowly for twenty minutes, and
then turn into a bowl to mould. If you wish to strain out the seeds
and skins, rub through a coarse sieve.

If you wish to turn the cranberries from the bowl, rinse the bowl in
cold water before pouring the jelly in.

BUFFET SUPPER

No. 1

Salted Nuts Celery
Tuna Fish a la King
Asparagus Salad Russian Dressing
Ice Cream Cake
Coffee

No. 2

Olives Pickles
Chicken Salad Apple Jelly
Rice Croquettes
Ice Cream Cake Coffee

No. 3

Olives Radishes
Baked Ham Sandwiches
Potato and Celery Salad
Ice Cream Cake Coffee

FOR MENU NO. 1

Materials required:

Pound of almonds,
Six stalks of celery,
Eight large cans of tuna fish,
One can of pimentos,
One-half pound of mushrooms,
Six quarts of milk,
Three large cans of asparagus,
Six quarts of ice cream, cut five blocks to the quart,
Eight-pound wedding cake,
One pound of coffee,
One pound of sugar,
One can