Roast Chicken, stuffed with Chopped Celery and Oysters Baked Sweet Potatoes Boiled Onions Salad (Fine chopped apples and nuts in red apple cups) Cream Dressing Mince or Squash Pie a la mode Sweet Cider Coffee II _A Simple Company Dinner of Six Courses_ Celery Clam Bouillon, Saltines Ripe Olives Roast, Chestnut-Stuffed Turkey, Giblet Sauce Buttered Asparagus Glazed Sweet Potatoes Moulded Cranberry Jelly Chicken Salad in Salad Rolls Thanksgiving Pudding Hard Sauce Chocolate Ice Cream Strawberry Sauce Assorted Fruit Coffee III _A Formal Company Dinner. Eight Courses_ Curled Celery Oyster Soup, Bread Sticks Radish Rosettes Turbans of Flounder Hollandaise Sauce Potato Straws Olives Crusty Rolls Salted Nuts Capon a la Creme (Stuffing of Potatoes, Mushrooms, Chestnuts, etc.) Mashed Potatoes Green Pea Timbales Cranberry Sauce Sweet Cider Frappe Venison Steaks Currant Jelly Sauce Baked Parsnips Apple-and-Grape Salad Macaroon Pudding Frozen Mince Pie Hot Chocolate Sauce Glaceed Walnuts Fruit Black Coffee IV _Elaborate Formal Dinner. Ten Courses_ Fruit Cocktail Oysters on Half-shell Brown Bread-and-Butter Sandwiches Quartered Lemons Clear Bouillon, Oysterettes Radishes Celery Boiled Halibut Potato Balls in Parsley Sauce Sweet Pickles Cauliflower au Gratin Braised Turkey or Capon Bread Stuffing Giblet Gravy Duchesse Potatoes Spinach Crystallized Ginger Salted Pecans Pineapple Fritters, Lemon Sauce Granite of Cider and Apples Cutlets of Duck, with Chopped Celery Orange Salad Pumpkin Pie Raisin and Cranberry Tarts Chocolate Parfait Almond Cakes Nuts Raisins Bonbons Candied Orange Peel Black Coffee Concerning Breakfasts By Alice E. Whitaker