1. Canapes. 2. Raw oysters or clams, served on the half shell on crushed ice with lemon and grated horseradish. Wafers.

3. Soup. Crackers, croutons, or toast sticks.

4. Fish. Potatoes (boiled, mashed, or fried). Sliced cucumbers. Brown bread.

5. Meat Course. Roast, two vegetables, rolls or bread, jelly, pickles, etc.

6. Frozen water ice.

7. Salad. Crackers, or toasted cheese rounds, cheese balls, etc.

8. Dessert.

9. Crackers and cheese. 10. Coffee.

Order of Courses for a Family Dinner.

1. Soup.

2. Meat, etc.

3. Salad.

4. Dessert.

A formal dinner is not often served in the ordinary household, but if a dinner of fewer courses is served, they are arranged in the same relative order as in a formal dinner.


Students write list of "dinner possibilities," arranging them under "soup," "fish," etc. Write dinner menus for family dinners for different seasons of the year, estimating cost. Cook and serve a dinner.


A luncheon menu is similar to a dinner menu, with the exception that a fruit is often served first, and a lighter meat dish is served in place of a roast.

For a family luncheon or supper some one hot nutritious dish is served with a light salad, fruit, etc.


Each class is to serve in turn a breakfast, luncheon, and dinner, planning menus and estimating cost.