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 coot 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, releves, and entrees.

The second course comprises dishes of two kinds, viz.: rots and entremets.

The third course comprises dishes of one kind, the dessert.

The number of dishes of each kind is generally according to the number of guests.

It may also be according to the importance of the occasion for which the dinner is given; to the honor the giver or givers wish to show the personage or personages invited; to the amount of money they are willing to spend, etc.

The following table shows how many dishes of each kind are to be served at dinner to a certain number of persons:

The above table shows the number of dishes, but more than one dish of the same kind can be served; for instance four kinds of potages, releves, etc., are served for forty but two or four dishes of each kind can be served.

The size of the releves and rots should be according to the number of guests.

It is just as easy to select dishes for a small family dinner as for a grand one; two, three, four, or more dishes can be selected; for instance, you select a potage, an en tree or rot, or both, one vegetable or a sweet dish, or both and one or as many plates of dessert as you please.

Have a bouquet on the middle of the table, if possible or at least a basket of fruit. Flowers during dinner have the same effect as music after it; they soften the manners and gently and sweetly gratify the senses.

To simplify and render the making of bills of fare easy we have divided the different dishes into seven parts, each part being in the order the dishes of which must be served and representing the seven kinds of dishes composing a dinner. By this means you select the dish or dishes which suit you, and which you can procure in any or all of the seven parts, and your bill of fare is made, and more to your liking than any steward on earth can do.