1. Five small raw oysters (on the deep shell, so as to retain the liquor) just before dinner, and put at each plate before the dining room is opened. A colored doiley may be put under them on each plate. If oysters are not in season, substitute small round clams. If weather is quite warm, let them rest on each plate in a bed of cracked ice. In either case quarter of a lemon, on each plate. With clams, red pepper within reach.
II. After fish, either patties, bits of toast, each supporting a single selected mushroom and saturated with brown sauce, or some similar trifle. Whatever is used, let but one be put on each plate, and before the plates are handed.
III. If you have more than one meat, let the first be relatively substantial, and the second of a lighter character. For instance - a filet of beef might be followed by chicken croquettes, or a boiled turkey, (which is never really good without oyster sauce,) by mutton chops with almond paste. Other things, even, let a roast precede a boil, but put the heavier thing first.
IV. After meats, entrees, such as croquettes, calves' brains, devilled kidneys. oysters, fried or boiled, etc.
VI. After salad, cheese, either one of medium strength, or two kinds - one pungent one mild. The waiter had best hand both kinds together (previously cut up) for the company to choose. With this, hard crackers.
X. Black coffee in small cups. Sugar, (in lumps,) to be passed separately. This is quite frequently reserved till the ladies have left the table and served to them in the parlor, and to the gentlemen in the dining room.