Dinner-Time.—On account of the various occupations of members of the same family, this is often the first and only time of the day that sees them all assembled. It is the dinner that mostly supplies the waste that the system has undergone for twenty-four hours. Being taken after the day's work is over, it gives to the stomach time to digest (mind and stomach never working at the same time). (See Food, Economy, Coffee, and Tea.)
The dinner, being the most substantial meal of the day, requires more preparation than any other meal; the bill of fare of it should, therefore, be made the day before, or at least early in the morning. It should always be made between the mistress or master of the house and the cook; written and hung in the kitchen, near the clock. The first thing to put down is what may be left from the preceding day, and also what may be in the larder; then what is wanted in butcher's meat or poultry, or both; the fish or game, or both, and which, with vegetables, are according to the market. It is then one of the duties of the cook to make a list of what is wanted as accessories; such as flour, eggs, sugar, spices, etc.
Besides the above, it is also the duty of the cook to send the dishes to the table in their regular order; for, if the whole dinner is sent at once, all the dishes have to be eaten at once also, else the last get cold and are unpalatable, or, by mixing them, they are rendered tasteless, as the flavor of one neutralizes (if it does not destroy) the taste of another.
To make models of bills of fare is not difficult, but to follow them is nearly impossible; hardly one in a hundred would suit any one.
Bills of fare vary according to the season of the year, and therefore to the produce in the market.
We will try to give another, and we think a better way of making them to suit everybody, every purse, and at any time.
A dinner, no matter how grand, is composed of three courses, and seven kinds of dishes.
The first course comprises dishes of four kinds, viz.: potages, hors-d'oeuvres, relevés, and entrées.
The second course comprises dishes of two kinds, viz.: rôts and entremets.