Every dinner should begin with soup, to be followed by fish, and include some kind of game. To this order there is no repeal, since "soup is to the dinner," says De la Regnier, "what the portico is to the building or the overture is to an opera." From this there is never any deviation.
A standard bill of fare for a well-regulated dinner is as follows:
Oysters on the Half-shell. Mock Turtle Soup.
Salmon with Lobster Sauce. Cucumbers. Chicken Croquettes.
Tomato Sauce. Roast Lamb with Spinach.
Canvas-back Duck. Celery. String Beans served on Toast.
Lettuce Salad. Cheese Omelet.
Pineapple Bavarian Cream. Charlotte Russe.
Ices. Fruits. Coffee.
Each course may be served on dishes different from the other courses; also fancy dishes, unlike any of the rest, may be used to pass relishes, such as olives, and add greatly to the beauty of the table service. Suitable sets for fish and game, decorated in accordance, are greatly to be admired.
Menu holders are frequently very pretty, and upon the menu card itself much taste and expense are sometimes lavished. Still it is not considered good taste to have them at every plate, for the reason that it savors too much of hotel style. The guests are expected to allow their glasses to be filled at every course. If it is something for which they do not care, they may content themselves with a few morsels of bread and a sip or two of water until the next course is served. The host should always have a menu at his plate, that he may see if the dinner is moving properly in its appointed course.
Favors.
Very pretty favors besides flowers are frequently laid at the ladies' plates to serve as souvenirs of the occasion. The location card or name card may be very beautifully painted. Other articles, such as decorated Easter eggs of plush, velvet, or satin handkerchief holders, fans, painted satin bags, etc., are all in good taste. Each of them, if possible, is made to open and disclose some choice confection. They may be ordered in quantity from some house dealing in such articles, or many of them can be prettily and inexpensively devised at home by any one having sufficient time and taste. Baskets of flowers, with bows of broad satin ribbon tied on one side the handle, are also suitable for both ladies and gentlemen.
Gentlemen's favors are usually useful, such as scarf pins, sleeve buttons, small purses, etc.
Wines, and How to Serve Them.
Fortunately, since more than once the first lady in our land, for the time being, has proven to us by example that the stateliest of dinners may be wineless, it is far from necessary that wine should be served. Still, if wines are to be used, they should be brought on correctly, each wine having its proper place in the varied courses of a dinner, as each note has its fit position in a chord of music.