Miss Corson's practical American cookery and household management

In serving a dinner according to the approved English method, the table must first be laid with a cotton-flannel or baize cloth, so that the heat of the dishes cannot affect its polished mahogany surface ; even when an ordinary wood table is used, this cloth gives a good body to those laid over it; the dessert-cloth of delicately tinted damask is next spread ; and above that, one or more white cloths, according to the number of courses which are to be served, the cloth being removed after each course is served. The covers are then laid for the first course, including the necessary wineglasses for the wines to be served during the course ; the relishes and condiments for the course are placed; and the flower-decorations, which are generally massive. Several dishes placed upon the table at once constitute a course ; the largest before the host and hostess, to be carved by them and put upon plates passed from their left to the left hand of the guests by the waiters. When there is a large staff of servants, the butler, who is in charge of them, makes the first service, and then relegates it to his assistants, and attends to the wines. The soups, salads, and large sweets are set before the hostess ; the large dishes of fish, meat, and game, which require carving, are placed before the host ; the relishes, vegetables, and small sweets are set upon the table, each with its appropriate course, and passed by the servants after the large dishes are served. When two large dishes are served in the same course, the least difficult is set before the hostess. The chief disadvantage of this form of service is that one of the large dishes is apt to become cold before it is served to the guests ; and, besides, it requires that both host and hostess should be expert carvers. As each course is finished, the servants entirely clear the table, remove the cloth, and then arrange the table afresh for the next course, as already described in the chapter on Laying and Serving the Table. Sometimes in a dinner of only two courses, the same white cloth serves until dessert, and then all the cloths are removed, and the dessert proper, of fruit, nuts, and wine, is placed upon the polished mahogany. An English dinner of three courses would be divided somewhat after the following method. FIRST COURSE. Native Oysters on the Half Shell. Brown bread and butter. [ Thick Turtle Soup. Green Turtle Clear Soup. Punch and ' Turbot with Lobster Sauce. Sherry. Boiled Salmon, Anchovy Sauce. Cucumbers. Boiled Potatoes. Hock ( Lobster Cutlets. Moor Game Pie. , and Filets of Wild Duck, Seville Orange Sauce. Bordeaux. \ Vol-au- Vent of Sweetbreads and Mushrooms. SECOND COURSE. Boiled Turkey, Celery Sauce. Burgundy. Saddle of Mutton, Currant Jelly. Boiled Sea-Kale. Jerusalem Artichokes with White Sauce. Chamfagne. Roast Ptarmigan and Pheasants. Lettuce Salad. Asparagus with Hollandaise Sauce. Old Fort. Nesselrode and Iced Puddings. THIRD COURSE. Dessert Sherry. Fruit Tarts. Noyeau Jelly. Chartreuse of Orange. Ice Cream. Fruit. Nuts. Cheese. Coffee. THE SERVICE OF DINNER A LA RUSSE.