This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Governor's Guard and other military companies passing through. Prepared and used:
1. Salted round of beef, bound around with twine, boiled, pressed while cooling; raw weight 50 pounds, weight when cooked 37 pounds. All used.
2. Bread, 48 bakers' loaves.
3. Cold ham, 2 hams, raw weight 18 pounds; weight when cooked 12 pounds. All used.
4. Ham sandwiches, 300; made of 2 hams, raw weight 25 pounds, net cooked meat 18 pounds.
5. Salad of 10 fowls and 6 doz. heads celery, some cabbage to mix in; about 20 quarts of salad on 20 dishes.
6. Tarts, puff paste with apple jam; 300 all used.
7. Butter on table, used 10 pounds.
8. Cake, on table, 20 pounds; half left over.
9. Ice cream, 6 gallons used.
10. Fruit on table, apples, oranges, not counted.
11. Coffee, 15 gallons; not much left over.
12. Sugar on table, used about 12 lbs.
13. Milk for coffee, mustard, sauces, etc., not counted.
Had 30 waiters.
 
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