Menus are prepared for breakfasts, luncheons, dinners and suppers, but the dinner menu is of the greatest importance. The menus or bills of fare are generally selected a few days in advance, in order that the necessary provisions may be purchased, and that there may be ample time to prepare everything necessary, thereby avoiding much confusion.

The menu should be strictly followed in every case. If the dinner is to include ladies, it should be of light, fancy dishes; but, on the contrary, if intended for gentlemen alone, it should be more substantial and at the same time shorter.

The color of the various meats and sauces should be as different from each other as possible, from one course to another, offering all the foods in their respective seasons, and have the early products of the finest quality (See Table of Supplies, Page xv), and only use preserved articles when it is impossible to obtain others

Oysters, as a rule, are always served at the beginning of a dinner, though they are used only in such months of the year in which the letter "r" occurs, such as January, February, March, April, September, October, November and December, and little neck clams are used in their stead.

After the oysters, come the soups. If two soups are to be served, select one clear and one thick; but if one is to be used, give the preference to the clear soup.

Hot hors d'oeuvre generally consist of timbales, croustades, palmettes, mousse-lines, bouchees, etc. Cold side dishes are served with the same course, such as olives, radishes, canapes, caviar, anchovies, etc.

The fish, if it is boiled or fried, should have potatoes served with it; if broiled or cooked in any fancy manner, serve cucumber salad with it.

If two entrees are chosen in a dinner, the first entree should be made the lightest of the two, and they should be made in a fancy way, so as to avoid any carving. Terrapin, oysters, crabs, lobsters, shrimps and frogs are allowable as entrees, especially during Lent.

The roasts or solid joints are composed of saddles of either veal, mutton, lamb, venison or antelope, or beef tenderloins. Also, turkey, goose, duck, capon, etc,, may be served, accompanied by one or two vegetables.

After the roasts and vegetables, and before the game, a punch or sherbet is always served, but should not be given an extra heading on the menu, simply placing them on a line by themselves.

Games are served immediately following the sherbet; a roast usually being preferred for dinner, but poultry may be served instead, such as turkey, capon, duck, squabs, etc.

Cold dishes are served after the game, with a salad. If no cold dishes are served with the dinner, the salad should be served with the game.

Hot and cold sweet dishes are served after the game, and consist of puddings, crusts, fritters, pancakes, omelets and soufflees, the cold and hot sweet dishes forming a separate course by themselves. The cold dishes are composed usually of jellies, bavarois, creams, blancmanges, macedoines, charlottes, etc.

After the sweet dishes, comes the dessert, consisting of cheese, fresh fruits, preserved fruits, jams, dried fruits, candied fruits, bonbons, mottoes, frozen puddings, plombieres, ices, ice-cream and fancy cakes.

Coffee

Turkish or French coffee is usually served, and is the last article upon the menu.

The Serving Of Wines And Cordials

With Oysters: - (Sauterne) Chateau Rieussec, 1878. With the Soup: - (Sherry) Amontillado Passado. With Fish: - (Rhine Wine)Schloss Vollradser, 1892. With Entrees:- (Claret) Chateau Marbuzet, 1881. With Roasts: - Champagne.

Iced Punches And Sherbets

With Game: - (Burgundy) Romanee Conti, 1892.

With Cold Dishes: - Champagne.

With Hot and Cold Sweet Dishes: - Champagne.

With Dessert or Cheese: - (Port Wine) Duque, Very Old

With Coffee: - Liquors.