Originally Published:
Jubilee Cook Book, 1887
Original Images:

First course, oysters, raw, and crackers. Second, bouillon served in cups. Third, French lamb chops with French peas in centre of the platter, Saratoga potatoes, rolls, pickles and coffee. Fourth, chicken salad and thin slices of bread and butter. Fifth, ice cream, canned pineapple and Angel food. Sixth, fruit.