| First Course | Fruits |
| Cocktails | |
| Canapés | |
| Oysters on the half shell | |
| Clams on the half shell | |
| First or Second Course | Soup |
| First, Second, or Third Course | Eggs |
| Fourth Course | Shell-fish |
| Lobsters | |
| Fish | |
| Fifth or Seventh Course | Entrées |
| Sixth Course | Meats |
| Vegetables | |
| Cereals used as vegetables | |
| Chicken | |
| Seventh Course | Punches |
| Fruit | |
| Cheese dishes | |
| Entrées | |
| Eighth Course | Game |
| Salads | |
| Cold service | |
| Cheese | |
| Ninth Course | Hot desserts |
| Cold desserts | |
| Pies | |
| Tarts | |
| Tenth Course | Ices |
| Cake | |
| Eleventh Course | Fruits |
| Candies | |
| Twelfth Course | Black coffee |
| Tea | |
| Liqueurs |
BEVERAGES SERVED AT LUNCHEON
Table waters
Cups
Wines
Chapter II
FIRST COURSE
FRUITS
FRUITS