COURSES FOR A FORMAL DINNER.—First course: Oysters, as a rule, should be served at the beginning of a dinner, though they are used only in those months of the year in which the letter "r" occurs. The balance of the year little neck clams are used. The second course consists of a soup, the clear soup being preferred, accompanied by crackers or bread. Celery may be served also. The third course consists of fish, boiled or fried, and should be accompanied by small boiled potatoes; if boiled or cooked in any fancy manner, serve radishes. Fourth course: An entree is next in order if desired; it should be made in a fancy way, so as to avoid carving; bread should be the accompaniment. Relishes, such as olives, salted almonds, etc., are served with this course. The fifth course consists of roasts. These may be composed of beef, veal, mutton, lamb, venison, turkey, duck, goose, or capon, accompanied by one or two vegetables. Sixth course: Punch or sherbet may be dispensed with or not, as fancy dictates. The seventh course consists of snipe, prairie chicken, squabs, etc., but poultry, such as spring chicken, or duck, may be served instead. Eighth course: Any appetizing salad with cheese wafers. Ninth course: Hot and cold sweet dishes, consisting of puddings, ice cream, cakes, etc. Tenth course: Turkish or black coffee served demi-tasse. The above makes a pleasant menu, but it can be made simpler or more elaborate as one chooses. Before serving the dessert all the dishes should be removed, save the drinking: glasses, and all crumbs should be lifted from the cloth by means of the crumb knife and tray. A dessert plate and dessert spoon and knife provided they are needed, should then be placed in front of each guest. Coffee (made after the manner of after dinner coffee) should be passed last, demi-tasse, and served clear. Sugar and cream should follow, in order that those who prefer either or both, may help themselves as they please.
Proper Vegetables and Sauces to Serve With Meats
"The veal artist puts both heart and mind into every dish. It blends with the season, it is suited to the occasion and harmonizes with the general manner of living."—Sarah Tyson Rorer.
SOUPS.—Bread or bread sticks with clear soups. Cracker with oyster, clam or lobster soups, grated cheese (Parmesan preferred) with macaroni soup. Celery, radishes or olives with all meat soups. Croutons with puree of vegetables of all kinds and with chowders or hard water crackers with the latter.
Fish
RAW SHELL FISH.—Serve oysters and clam very cold or deep in their shells pressed into a plate of cracked ice. Garnish with quarters of lemon. Pass horse radish, tabasco sauce or tomato catsup and crackers or wafers or brown bread and butter.
COOKED SHELL FISH.—Brown sauce and toast with boiled oysters. Cabbage salad, French dressing, tomato relish or catsup with fried oysters. Lettuce, French dressing, or tomatoes raw or chili sauce or catsup; sauce tartare; with boiled lobster. Sauce tartare and bread with deviled crabs or lobster. Sauce tartare and bread with lobster farce. French rolls and lettuce salad with lobster.
PLANKED OR BAKED FISH.—Potato puff, cucumbers with French dressing or cucumber sauce. Boiled fish; fried potato balls or French fried potatoes and cucumbers. Boiled fish; sauce hallandaise, boiled potatoes with parsley and cucumbers. Small fried fish; sauce tartare and crisp bread. Fish croquettes or cutlets; potato roses and crisp rolls. Halibut steaks; cucumbers, brown bread and butter. Creamed or deviled fish; cucumber sauce and crisp bread. Salt cod fish; boiled potatoes, parsnips, biscuits or brown bread. Salt mackeral; fried mush corn bread, gooseberry sauce. Fish timbales; cream sauce or lobster, shrimp oyster sauce, small potato balls. Sweets should not follow a fish supper or luncheon.
ENTREES.—Timbales, with cream sauce and peas; mushrooms; pass crisp bread. Croquettes with peas. Bondins with peas and delicate sauce.