ess of supper
commences.

2140. Where small rooms and large parties necessitate having a standing
supper, many things enumerated in the following bill of fare may be
placed on the buffet. Dishes for these suppers should be selected which
may be eaten standing without any trouble. The following list may,
perhaps, assist our readers in the arrangement of a buffet for a
standing supper.

2141. Beef, ham, and tongue sandwiches, lobster and oyster patties,
sausage rolls, meat rolls, lobster salad, dishes of fowls, the latter
_all cut up_; dishes of sliced ham, sliced tongue, sliced beef, and
galantine of veal; various jellies, blancmanges, and creams; custards in
glasses, compotes of fruit, tartlets of jam, and several dishes of small
fancy pastry; dishes of fresh fruit, bonbons, sweetmeats, two or three
sponge cakes, a few plates of biscuits, and the buffet ornamented with
vases of fresh or artificial flowers. The above dishes are quite
sufficient for a standing supper; where more are desired, a supper must
then be laid and arranged in the usual manner.

2142.--BILL OF FARE FOR A BALL SUPPER FOR 60 PERSONS (For Winter)

Boar's Head,
garnished with Aspic Jelly.
Lobster Salad Lobster Salad.
Fruited Jelly. Mayonnaise of Fowl. Charlotte Russe.

Small Ham, garnished.

Small Pastry. Iced Savoy Cake. Biscuits.

Vanilla Cream EPERGNE, WITH FRUIT. Fruited Jelly.

Two Roast Fowls, cut up. Two Roast Fowls, cut up.

Prawns Two Boiled Fowls, with Bechamel Prawns
Sauce.
Biscuits Small Pastry
Tongue, ornamented.

Custards, TRIFLE, ORNAMENTED. Custards,
in glasses. in glasses.
Raised Chicken Pie.

Tipsy Cake
Lobster Salad. Lobster Salad.
Fruited Jelly. Swiss Cream.
Roast Pheasant.

Meringues. EPERGNE, WITH FRUIT. Meringues.

Raspberry Cream. Galantine of Veal. Fruited Jelly.

T