Skeleton Menu For Full Course Dinner

Shellfish - on ice with lemon - light oyster crackers.

Clear Soup - in soup plates, half full - thick slices of bread or roll folded in the napkin. Hors d'ceuvres - olives, celery, radishes, etc. - passed after soup is served. Fish - with appropriate sauce, potato balls and cucumbers if possible. Entree - patties, timbale of chicken, or creamed dishes in paper cases (bread passed). Meat - with appropriate sauce, jelly, potatoes, one vegetable and fruit punch. Game - small birds, whole; others, in halves or slices - varying accompaniments. Salad - served with the game - Brie, Roquefort or cream cheese and crackers. Hot Pudding - with lemon sauce.

Glace - ice, ice cream or frozen dessert - with sweet wafers. Dessert - nuts, fruits, bonbons, crackers, cheese. Coffee - black, served with sugar alone.

Complete Menu

Blue Points






Salted Almonds

Baked Fillets of Halibut, Hollandaise Sauce

Potato Balls


Swedish Tlmbales with Chicken

Spring Lamb

Mint Sauce

New Potatoes in Cream

Asparagus Tips

Orange Pekoe Punch

Roasted Grouse

Lettuce, French Dressing

Plum Pudding, Lemon Sauce

Maple Mousse

Sweet Wafers





Cafe Noir

Hints On Serving

1. Food should always be set down before guests from the right.

2. When a dish is presented from which a guest is to help himself, it should be passed to the left.

3. When a course is finished, the plate should be removed from the left.

4. Plates should be before the guests when they take seats at the table and when one plate is removed it should be immediately replaced by another.

5. At the right of the plate have oyster fork, soup spoon and knives in the order of use, the one first needed farthest from the plate. On the left lay the forks in the order of use, the one first needed farthest from the plate. Let the bowls of the spoons and the tines of the forks be turned upward and the cutting edges of the knives toward the plate. Place the napkin upon the plate or at the left of the forks, with a small thick piece of bread or dinner roll inserted between the folds. The napkin should be simply folded, either standing upright in a sort of triangular form or lying flat with the top part creased and turned back diagonally and the bread tucked under the fold.

6. Set the glass for water above the plate near the center of the cover. Each glass should be filled with cracked ice before the water is poured.

7. Before the dessert is served all the plates, small silver, salt and pepper shakers, and all glasses that will not be used again should be removed. Then the table should be "crumbed," using a silver crumb knife and a plate.

Colonial Dining Room

Colonial Dining-Room

The green wall-paper and carpet are particularly effective with the mahogany furniture and white enameled woodwork.

8. Spoons or knives and forks for the sweet course are usually supplied after the table is cleared. Spoons or knives are laid to the right of the plate; forks to the left. If forks only are called for they are placed at the right.

9. Black coffee in small cups (for which sugar is passed) is the last course, and should precede the finger-bowls unless the coffee is to be served to the ladies in the drawing-room. In that case the finger-bowls should be placed before the ladies leave the table.

10. If the coffee is to be served in the drawing-room the waitress covers a large tray with a white napkin, arranges the filled cups, smoking hot, upon it, and carries it into the room where the guests are assembled. Many hostesses prefer this way of serving.

Where there is only one pair of hands to do both cooking and serving still less formality should be observed. The service plate should be omitted; all the knives and forks to be used should be upon the table, with salts and peppers at the corners of the table, or one for every two persons. Bread-and-butter plates, containing butter-ball, and a small butter knife should be placed at the left of the cover before dinner is announced, and a dinner roll folded into the napkin. Glasses should be filled with ice-water and everything needed should be on the side table before the guests are seated. The plates for each course served on the table should be placed in a low pile, not more than three or four at a time, in front of the host or hostess. As each is filled the maid will lift it to her tray, carry and place it before the guest.

Invitations In General

Invitations to luncheon are similar to those used for dinner, although, as the entertainment is generally less formal, the engraved invitation is much less frequent.

Invitations for afternoon or evening entertainments vary according to the number of guests and the degree of formality desired. For small, informal affairs the hostess simply uses her visiting card (or one engraved a trifle larger), writing in the lower left-hand corner "Cards," "Musicale," or whatever the entertainment is to be, and under it the date and hour. She may write under her own name "To meet Miss Mary Jones" if the enter tainment is given in honor of Miss Jones.

For informal entertainments, however, the cordial little note of invitation is preferred by many, perhaps because it seems a more direct and personal appeal. It is a subtle compliment, sometimes, well calculated to make a diffident invited guest feel that she is really wanted.