Refreshments for One Hundred

(from Buckeye Cookery, first published 1881, reprinted by the Minnesota Historical Society Press 1988)

• Two gallons of pickled oysters
• 2 large dishes of lobster salad
• 2 small hams boiled and sliced, cold
• 5 cold tongues sliced thin
• 12 chickens jellied and pressed (garnished all dishes with parsley, slices of lemon, red beets)
• 2 gallons bottled pickles or 1 gallon ½ homemade
• 12 dozen biscuit sandwiches
• 5 quarts jelly
• 4 gallons ice-cream
• 15 large cakes
• Rich fruit cake
• Layer and sponge cakes
• 12 dozen each of almond macaroons and variety puffs
• 4 large dishes of mixed fruits