The first course generally consists of soups and fish, which are removed by the roasts, stews, etc. of the second course.

The second course, when there are three, consists of roasts and stews for the top and bottom; turkey or fowls, ham garnished, tongue, or fricandeau, for the sides; with small made dishes for corners, served in covered dishes, as curries, ragouts, fricassees, stews, etc.

When there are two roasts, one should be white, and the other brown. Removes are generally placed upon large dishes, for, as they supply the place of the fish and soups, they constitute the principal part of the dinner. What are termed flancs are not so large as the removes, nor so small as the entrees, or made dishes, and are generally served in a differently formed dish. They are seldom used except when there are eighteen or twenty persons.

Entrees, or made dishes, require great care in placing them upon the table, otherwise the gravy slops over and soils the dish; they are, therefore, usually served with a wall of mashed potatoes, rice, or other vegetables, to keep them in their proper place. They should also be served as hot as possible.

When there is but one principal dish, it should be placed at the head of the table. If three dishes, the principal to the head, and the others opposite each other, near the bottom; if four, the largest to the head, the next size to the foot, and the other two at the sides; if five, place the same as for four, with the smallest in the centre; if six place the same as for four, with two small dishes on each side; if seven, put three dishes down the centre of the table, and two on each side; if eight, four dishes down the middle, and two on each side, at equal distances; if nine, place them in three equal lines, but with the proper dishes at the top and bottom'of the table; if ten, put four down the centre, one at each corner, and one on each side, opposite the vacancy between the two central dishes; or four down the middle and three on each side, opposite the vacancies of the centre dishes; if twelve, place them in three rows of four each, or six down the middle, and three at equal distances on each side. If more than twelve, they must be arranged on the same principles, but varying according to number.

Oval or circular dining-tables require to have the dishes arranged in a shape corresponding to the table.

The third course consists of game, delicate vegetables, dressed in the French style, then puddings, creams, jellies, etc.

When there are only two courses, the first generally consists of soups and fish, removed by boiled poultry, ham, tongue, stews, roasts, ragouts, curries, or made dishes generally, with vegetables. The second consists of roasted poultry or game at the top and bottom, with dressed vegetables, maccaroni, etc, succeeded by jellies, creams, preserved fruit, pastry and general confectionery. It is generally contrived to give as great a variety as possible in these dinners: thus - a jelly, a cream, a comp6te, an ornamental cake; a dish of preserved fruit, fritters, a blancmange, a pudding, etc.

Salads and celery are usually served before the puddings and pastry are introduced. In Great Britain, after the third course, cheese, ornamented butter, salad, radishes, celery In a glass bowl or on a dish, sliced cucumber (and at small parties, marrow-bones), are served. A marrow-spoon, cheese-scoop, and butter-knife, being required upon the table, are to be placed near the dishes, a knife and fork near the celery, and a pair of salad-scissors or a fork and spoon in the bowl with the salad.

The cheese may be served in a glass bowl, and handed round from right to left; or surrounded with the elegant serviette, and placed upon the cheesecloth. The bread may be served as usual, piled up on a crochet cloth in a plated bread-basket placed in the centre.

Waiting At Table

Much confusion is avoided by having an attendant upon each side of the table; or, if the party is large, more than one, according to the number. The usual number required for parties is given below; and if the income admit of it, the scale may be increased according to the second column, which will materially add to the comfort of the guests.

Every attendant should be neatly attired, have a white neckcloth and white gloves on, should know where all the articles reqired are, where the dishes are to be placed, and, in fact, be acquainted with the whole routine of' the party; and therefore it is better to provide each one with a bill of fare.

When every guest is seated, a servant appointed for that purpose should stand by the side of each dish, with the right hand upon the cover; and as soon as grace is said, the cover is to be removed, and placed in some convenient part of the room. The plates for soup should then be taken singly from the pile opposite the person serving it, and carried to those guests who desire that particular soup, observing that ladies are to be attended to before gentlemen, and that these should commence from the head of the table, continuing until both sides are helped.

Soon after the soup has been served, the servants may pass down each side of the table, and ask each guest what they will take, helping them to the dish desired as soon as it can be procured. When champagne is given, it is handed round upon a waiter or salver at small parties, commencing at the right-hand side of the table from the top and bottom simultaneously, without any distinction as regards ladies or gentlemen. In large parties - and we prefer the arrangement ourselves even in small ones - the bottle being enveloped as far as the neck with a clean dinner-napkin, the wine is helped in the same order as before; but instead of being handed round on a salver, the servants pour the wine into the glass, at the right-hand side of each guest. By these means there is less danger of the glasses being broken by any awkward collision. The champagne is generally iced in summer, and cool in winter, and is served as soon as the soup is finished, or just after the guests have been helped to the second course of removes.