This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Chicken Livers en brochette.
Mutton kidneys with mushrooms.
Hominy Mush Deerfoot Farm Sausages.
Boiled Scrambled Poached Fried.
Baked Hashed with cream Fried.
Breakfast, 7 to ii. Lunch, 1 to 2
Dinner, 6 to 7:30. Supper, 9 to 11:30.
The fifth, a New York City hotel bill, with a list as rich and abundant as any, shows different ways of grouping the articles together and is suggestive of many suitable breakfast dishes. Nothing could show so well as this bill how much work must be done in a hotel before breakfast. Undoubtedly there are too many dishes offered in all but one or two of these bills, still, as a good many of them are not cooked until ordered the destruction ol provisions is not quite as serious as it looks.
Manifestly the proper rule in composing the breakfast bill is to place the dishes in the order that they are eaten by the generality of people. It is the custom, and the fashion, too, to eat fruit as a beginning, and then oatmeal or hominy or cracked wheat with cream; only small portions are served. After that the fish, meats, eggs and potatoes and bread are selected from all at once, and it makes little difference except for the appearance of the bill what order they are printed in, but waffles, crumpets, and all kinds of griddle cakes are eaten last and should appear last in the bill, as they do in most of the examples. The San Marco bill is the best model as regards the arrangement of different classes of dishes.