For a simpler dinner, the third, seventh, eighth, and tenth courses, and the game in the ninth course, may be omitted.
For a home dinner, it is always desirable to serve for first course a soup; second course, meat or fish, with potatoes and two other vegetables; third course, a vegetable salad, with French dressing; fourth course, dessert; fifth course, crackers, cheese, and café noir.
At a ladies’ luncheon the courses are as many as at a small dinner. In winter, grape fruit is sometimes served in place of oysters; in summer, selected strawberries in small Swedish Timbale cases.
Menus for Full Course Dinners
Blue Points
Consommé à la Royal
Olives Celery Salted Almonds
Swedish Timbales with Chicken and Mushrooms
Fried Smelts Sauce Tartare Dressed Cucumbers
Saddle of Mutton Currant Jelly Sauce