seasoned, served in little cut glass
bowls. With the fricasseed crabs serve a smooth cool sauce, having lemon
and mustard as its predominating flavor. Juicy little fillets of beef,
that melt in the mouth, are next brought on lettuce leaves, with
fricasseed mushrooms on toast, frozen pickled beets and potato straws.
The sweetbreads are parboiled, chopped up with asparagus tips and
truffles, and formed into cones with white chaudfroid sauce, then
chilled to the freezing point. With them are served tomatoes filled with
shaved ice, chopped cress and tartare sauce. But the triumph of cookery
is the salad, each ingredient proportioned and blended into a pleasing
whole. The white meat of two chickens, cut into small fillets and each
dipped into a semi-fluid jelly made as follows: Three hard boiled eggs,
an anchovy, one tablespoonful of minced capers, two tablespoonfuls of
grated ham, one teaspoonful of chopped parsley and a pinch of chili
pepper rubbed through a sieve and mixed well with two tablespoonfuls of
mayonnaise and three of semi-fluid aspic. Then small molds are lined
with aspic and a fillet--ornamented with strips of beets and
cucumbers--put in each; enough aspic to cover poured in and the molds
set on ice.

A rich mayonnaise is made, and peas, cut up cucumbers and string beans
stirred through it. When the time comes to serve the salad, the molds
are turned out on leaves of crinkly white lettuce, with a border of
mayonnaise around them. The peach sherbet is served in little fluted
cups of ice, set in a circle of fern fronds and pink carnations on cut
glass plates. Three drops of cochineal are added to the ice just before
freezing to give it a delicate pink hue. After the gelatine is dissolved
in a rich custard and begins to thicken, the curacoa and the whipped
cream are added, and stirred together very lightly. Individual
orange-shaped molds are filled with the cream and put on ice to harden.
When turned out of the molds, a little twig and leaves of crystalized
ginger are inserted in each orange. Sherry wine is poured in the heart
of the melon, and, after it has ripened on ice for two hours, the melon
is cut open and the seeds removed. Cut out oval-shaped pieces with a big
spoon and set back on the ice till wanted. Take to the table in a deep
glass bowl, splints of ice shining among its juicy pink morsels. Then
the coffee, the toasted crackers and blocks of frozen cheese.

LUNCHEON MENUS.

There are but few par