Reception

The gentlemen are to be received by a waiter, who before introducing them into the reception room, takes 'their overeoats, canes, hats, umbrellas, etc., leaving these articles in a place set aside for this purpose, near the reception room, then hands each gentleman an envelope addressed to himself in which there will be found a card bearing the name of the lady he is to escort to the dining-room, and who is to be seated on his right hand during dinner.

Two other waiters attired in full dress, introduce the gentlemen into the reception room adjoining the dining-room, the doors to the latter being closed; in the reception room there should be a small Russian buffet, or simply serve some sherry, Xeres, bitters, vermuth and absinthe, to be handed round on trays to each guest as he arrives.

It is absolutely necessary to have a lady's maid to receive the ladies, lay aside their outer garments, or any article they may desire to confide to her care; these must be arranged in such a manner as to be easily returned to their respective owners.

maid must remain and wait, in order to be continually at the disposal of the lady guests.

When all the invited guests have arrived and been duly introduced, the dinner hour having struck, the steward opens the dining-room doors, bows to the host, this being the signal to announce that dinner is served.

The hostess enters the dining-room first, on the arm of the gentleman in whose honor the dinner is given, followed by the other guests, the host being last. Each one sits down at the seats indicated on the cards, and when all are comfortably seated the dinner begins.

The service must be performed silently, a look alone from the steward sufficing for each man to do his duty. Every article handed round must be on a silver salver.

The Service

Oysters

Little Neck clams are passed around, beginning on one side by the lady on the right and the other side by the gentleman on the right, these being the most distinguished guests; change this method at each course, those being served last before, being the first now.

The butler will pour out the Chablis, stating the name of each wine he serves.

Soup

There are usually two soups to select from. While serving green turtle offer at the same time lemon cut in quarters.

Sherry should be served with this course.

Side Dishes

Pass hot hors-d'oeuvre ; these are served on warm plates. Serve the cold hors d'ceuvre at the same time, and should the guest prefer the latter, remove the hot plate at once and substitute a cold one for it.

Sherry Or Xeres Should Accompany This Course

Fish

If there be two kinds of fish, offer the selection, and pass round the one preferred; should it be boiled or braized fish, have potatoes served at the same time: if broiled or sauted thinly sliced seasoned fresh encumbers must accompany it, and if fried fish such as whitebait, serve with thin slices of buttered brown bread and quarters of lemon.

Serve Rhine Wine Or White Bordeaux

Removes or Solid Joints - The removes may be placed on the table before being taken off for carving; if it be a saddle of venison, it should be cooked rare, passing currant jelly at the same time. A saddle of mutton must also be rare and very hot; it can be cut lengthwise at an angle in thin slices or across, although the first way is preferable; serve both these on very hot plates, and have one or two vegetables accompanying them.

Serve Champagne

Entrees

The entrees must be served one after the other without placing them on the table beforehand; they must be served on hot plates with one vegetable for each entree, to be either passed round separately of else carefully laid on the same plate, unless it is desired that they be dressed; in this case dress and present to each guest. Serve Bordeaux at the first entree, and an extra quality of wine at the last ; continue serving champagne to those who prefer to drink it until the roast.