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REFRESHMENTS FOR A HUNDRED

For a larger company of a hundred the refreshments may be more elaborate: Two gallons of pickled oysters; two large dishes of lobster salad; two small hams boiled and sliced cold, five cold tongues sliced thin, twelve chickens jellied or pressed, each dish garnished with sprigs of parsley, slices of lemon and red beets, or curled leaves of celery, or the tender center leaves of lettuce; two gallons of bottled pickles or a gallon and a half of home-made; twelve dozen biscuit sandwiches; five quarts jelly, four gallons ice-cream; fifteen large cakes, to be made from recipes for rich fruit, delicate, layer, and sponge cakes; twelve dozen each of almond macaroons and variety puffs; four large dishes of mixed fruits; five pounds roasted coffee and five gallons water, which should be served at the beginning, and six gallons of iced lemonade to serve at the close.