The success of a dinner depends upon good cooking, the manner in which it is served, and especially on entertaining congenial guests. The American service is copied more or less from the French and Russian, and remodeled to the tastes and customs of this country ; as it varies somewhat from all others, a few instructions may be found useful to those desirous of learning the difference existing between them.

The Bill Of Fare (Menu)

Minus are made for breakfasts, luncheons and suppers, but the most important one is for the dinner ; these menus are generally composed a few days in advance to enable the necessary provisions to be purchased, so that on the day of the dinner, there has been ample time to prepare everything necessary, consequently much confusion is avoided and the work better done.

In carrying out the order the menu should be strictly followed, in fact, it must be an obligatory rule to do so.

Making out the bills of fare is the duty of the head cook, who composes and writes them according to the latitude he enjoys and the resources he has at hand.