ABSTRACT
“Many land owners give audit dinners in hotels, when the tenant farmers come to pay their rent. These dinners are sometimes very cheap, still they are often attended by a large number of guests, and it requires some close calculation to render them profitable as well as successful. “The autumn bills of fare can be served at the same rate; but substituting thick soups for clear, giving such fish as may be in season, and adding roast pork to the menu. Flowers, parsley, and other garnishes should be put on the different viands the last thing, as they so soon lose their freshness. Much the same fare will do on any or all occasions; only when packing for races the author have always had the fowls carved and tied together with white ribbon; salad nicely washed and placed in tin cases; salad-dressing and mint sauce made and bottled; butter, cheese, etc.
