Courses
First Course.—Appetizers, cold hors-d’œuvres, eaten preliminary to the dinner, supposed to stimulate the flow of the digestive juices and create an appetite.
Second Course.—Oysters or Shellfish. Salt, pepper, cayenne, Tabasco sauce, and tiny brown-bread sandwiches are passed with this course.
Third Course.—A Clear Soup. Hors-d’œuvres, such as celery, olives, radishes, or pimolas are passed with this course.
Fourth Course.—Fish, boiled, fried, or baked; sometimes potatoes, and generally cucumbers or tomatoes dressed, are served.
Fifth Course.—Entrées.
Sixth Course.—The Meat Course, one vegetable besides the potato.
Seventh Course.—Frozen Punches or Cheese Dishes.
Eighth Course.—Game or Poultry and Salad.
Ninth Course.—Hot Desserts or Cold Desserts.
Tenth Course.—Frozen Desserts, Cakes, and Preserves may be passed with this course.
Eleventh Course.—Fruits.
Twelfth Course.—Coffee and Liqueurs.