The bills of fare are classed as follows: Breakfasts, Luncheons, Dinners, Buffet or standing suppers, Collations, Hunting parties, Garden parties served Ambigu, sit down suppers and dancing parties including the refreshments and supper.

These bills of fare are numbered according to articles and not to pages and every recipe in the book will be found in the Bills of Fare, thus forming a double index, as the table of contents at the end of the book is more conveniently classed by pages.

The breakfast bills of fare include more than one hundred different ways of preparing eggs, fish, minces, chopped meats, broils and sweet dishes.

The luncheons are composed of crustaceans, small entrees, poultry, game, hot entremets and desserts.

The dinners are composed of American, English, Russian and French service: Buffets of the greatest variety and manifold ways of serving them.

At the end of the book is placed a collection of choice bills of fare served by the house of Delmonico, between the years 1862 to 1893.

Light Breakfast Of Coffee, Chocolate, Tea.

Crescents (3414)

Brioches (3269)

Couques (3277)

Corn bread (3422)

Buns, English and Hot Cross (3270)

Flutes of brioches (3268)

Muffins (3421)

Rolls (3420)

Echaudes (3282)

Small flutes, finger-rolls (3419)

Flutes or French rolls (3420)

Small rolls, with butler (3420)

Toast dry. buttered (3283)

Toast dipped in milk or cream (3283)

Griddle Cakes

Buckwheat cakes (with compressed yeast) (3272) Indian cakes (3274) Wheat cakes (3276)

Flannel cakes (3273) Rice cakes (3275) Polish Blinis (3281)

Cooked Cereals

Hominy (3280) Oatmeal (3280) Polenta wheaten grits (3280)

Breads

Jocko (3416) Crown (3415) Graham (3423) Rye (3423)

American bread (3417) Pulled bread, bread crumbs pulled out and browned in the oven.

Assorted fruits (3699) Oranges (3699) Grape fruit (3699)

Boiled eggs (2856) Fresh butter (775)