... annual dinner of this club wvas lel last a ening at the Gresham Hotel. The following waas the luenu- teal turile, clear asparagus: saalion and cacumber, :.!et ,f sole, sauce tartare ; cotelette> (Io iooutal a la ;idiniere. ris (le veau, aun cbanapignons ...

... common, ls4dto 9d Is 6il per atone Rhubarb, per bundle, Spinach, 3d per lb Beans, per lb, Is 6d Loeks, each, id, large Asparagus, 3s to 3s 6d per Muahrooma, per lb, and 100 2s 6d Globe Artichokes, 4d to Peas, per lb, 6d to Is 6d each CURED FISH. Salmon ...

... cabbages (of which cauliflowers and brocoli are varieties), carrots, parsnips (not tur- nips), udeive, celery, seakale, asparagus, watercress, fennel, garlic, mushrooms, truffles, dandelion, and such like, with a few potborba, such as nmint, marjoram ...

... Stewart Woodhouse, L 0 I. The following Was the menu, which was excellently served- First service-Caviarej and olives; soups, asparagus, turtle; fish, ealnon and cucumber, turbot and lobster sauce; entrees. compote of quails in aspic, sweetbreads and truffles ...

... fetched archeological fancy . prices. For instance, a mustard Dot sold for 33s per ounce, a muffineer for 43s, while a pair of asparagus tongs worth about 8s an . ounce fetched 41s, and teaspoons went at 33s. i A pair of old saltcellars, dated 1622, sold lfor ...

... a exquim A taste. His peass from France are large and E eL lusiou. Then choice Irish vegetables, salad, fou seaksle, and asparagus, are there to appeal to the epicure. This in besides catering for the' Viceregal l odge, supple n early ery am e mess in ...

... Ed per cwt; Ecyptian onons, te to * ~h Os 6d per cwLt; leeks, 4d to &d per bundl; raon disbes, 7d to 8d per doz bunches; asparagus, ia1g Is 3d to l 7O. dy . WOOL AND WORSTED. sto, HALIFAX, MAY 2--SPmXAL Rurpoa)-There Iset is etiil a semal business in wool ...

... turkeys, sauce chipolatn, ox tongues, saddles of t mutton, aitchbones of heef; champagne. Second Course.-Roa;ts-Snipe, peas, asparagus, dresscl lob ter; champagne. Entrements-Cherry brandy jellios. gateaux of creamu clampagne, sherry. Releve-Welsh s rabbit ...

... according sizs and colour ; pineapples,' 4s 9d each ; potatoes. to 6d pet lb; Cauliflowers, Is per doz; aula I »•> 101 per doZ; asparagus, 2a 3s per bun lie; Yalancia onions very scarce, good stuff, I per case; Egyptian, 9s 6d per bag; American apples nominally ...

... dinner was served in splendid style Mr. Murphy, the caterer. The menu was fellow*— First Berrice -Caviare and olives. Houp*—Asparagus: a la reire. Fish—Salmon au ...

... 64 per stout: 9d Spin ich, and per lb nhubirli, per bun4le, 44 iXeIM, cach, Id, ins, per lb, lat Mudirooms, per lb, and Asparagus, to Is fid per 2s 100 Pius, per lb, til to U Ulobu Artichokes, 4d 64 each CURED Fibll. Salmon, kip'd, lOd Is Eipperail herrings ...

... baaoue, overlaid with Irish crochet ; her bonnet was deep turquoise blue, and carried effective bouquet scarlet flowers and asparagus fern. The Lady Mayoress was dressed in th* idlest salm >n pink fancy crepe with a chiffon bodice and long and a pink hat ...