Menu.
Bouillon. Bread. Crackers. Celery. Pickled Oysters.
Chicken Salad. Peanut Sandwiches. Olives. Salted Almonds.
Chocolate. Coffee. Ice Cream. Fancy Cakes. Fruit.
Serve the bouillon in cups, and be sure that it is very hot. Have a thin slice of lemon floating on the surface of each cup. Pass crackers (the Zephyr or Snowflake brands are best,) with this, and choice blanched celery. If the tables are set before the guests arrive, it is well to have a couple of short stalks of celery laid at each plate and spare that amount of waiting. Have each cup and saucer set in a plate, and take all three pieces off at once. Either tea or coffee cups may be used, and it is, of course, unnecessary to have them match.
The pickled oysters, with not too much liquor, may either be served on the same plate with the salad or separately. Glass or china dishes may hold the salad and oysters. Forks should be used with this course. The sandwiches must be neatly piled on fringed napkins on bread plates, and must be passed several times, and the olives and salted almonds may fill small glass dishes. The olives may be helped with a fork or spoon or with the fingers, the almonds may be served with spoons. The coffee and chocolate should be poured out at a side table, and sugar and cream passed with them to each person.
The ice cream should also be served off the table and passed in the plate or saucer from which it is to be eaten. The cakes should be prettily arranged in a cake dish with a doily under them. The fruit should be placed on a flat salver, as high piled dishes are apt to be top-heavy and difficult to pass. Oranges, bananas, grapes, the last cut into rather small bunches, make a pretty array. Each guest must be supplied with a fruit plate, doily, finger-bowl, fruit-knife and fork or spoon. Souvenirs are sometimes given, or attractive menu cards are used.