No matter what form of invitation you receive, be very exact. Do not keep the host waiting, as it is a breach of etiquette. Always arrive one quarter of an hour before the time your invitation calls for. Aftei being seated, put the napkin on your lap and do not make any noise when eating soup. When the soup is finished, leave the spoon in the plate. Shrimps and cracked cold lobster are eaten with the fingers. The fork is held in the left hand, the thumb turned down and the first finger on the back. The knife is held in the right hand and should never be raised to tho mouth. The bread should be placed at the left and broken with the fingers. Never refuse to take any dish offered you, as it might offend the host or hostess. ' Never ask to be served a second time the same thing or plass your plate again. Do not put your elbows upon the table. Never lift jour glass when you — 428 — RECEPTION AND TABLE are being served with wine, and never empty it during the meal. Fruits should be cut with a knife, assorted cakes to be eaten with the fingers. Ice cream should be eaten with a small spoon, and never touch the teeth. Never offer any of the invited guests any fruit that has been cut. Do not get up from the table until after the host or hostess have arisen. The guests are then con¬ ducted to the drawing room where coffee and liquor are served. It wold be very impolite to leave immediately after the dinner, but, in case of necessity, the host can be notified in advance. The guests may offer the hostess flowers. SERVICE OF WINE (Service des vins dans le diner) The head waiter, or the person who has charge af the wines, should inform the waiters and specify the diffe¬ rent wines which are to be served at each course. It is very important to serve wines in a decanter and to have ready the marked ones on the menu. Every wine should be served at its temperature. TEMPERATURE OF WINES (Temperature des vins) Madeira, Sherry, Xeres; serve cold. Bordeaux: 52 to 56 deg. farh. ; or temperature of room. Burgundy: 42 to 46 degrees Farh. Champagne: Cold or frapp e. Dessert. Wine cooled. Aperitif, cold, mix ice with the spoon only. Aperitif, cold, use plenty ice in shaker. Aperitif on the Buffet Absinthe, Bitters, Cocktails, Madeira, Vermouth. — 429 — CANCEL’S CULINARY ENCYCLOPEDIA Cocktails There are so many different varieties of cocktails thht it is quite impossible to enumerate them all. here. Every country has its specialties. France, has Absinthe, Vermouth, Amer Ficon, Dubonnet, St. Raphael and Byrrh. Different cocktails are put in the shaker and covered with ice. Shake well and serve cold. Others are made with broken ice, and mixed with a spoon, or made of syrup according to desire. Absinthe, Cracked ice in large glass, 3 drops orange bitters and 2 drops of syrup in shaker. Brocade, Italian vermouth, gin grenadine, lemon juice, put in shaker. Bronx, Gin, French and Italian vermouth with ice, slice of orange and pineapple in shaker. Dry; only French vermouth. Calisiaya, Calisaya Vermouth, ice, 1 drop of bitter orange, little vermouth, stir with spoon, serve in small glass.

AI-modernized reading of the original text

No matter what form of invitation you receive, be very exact. Do not keep the host waiting, as it is a breach of etiquette. Always arrive one quarter of an hour before the time your invitation calls for. Aftei being seated, put the napkin on your lap and do not make any noise when eating soup. When the soup is finished, leave the spoon in the plate. Shrimps and cracked cold lobster are eaten with the fingers. The fork is held in the left hand, the thumb turned down and the first finger on the back. The knife is held in the right hand and should never be raised to tho mouth. The bread should be placed at the left and broken with the fingers. Never refuse to take any dish offered you, as it might offend the host or hostess. ' Never ask to be served a second time the same thing or plass your plate again. Do not put your elbows upon the table. Never lift your glass when you — 428 — RECEPTION AND TABLE are being served with wine, and never empty it during the meal. Fruits should be cut with a knife, assorted cakes to be eaten with the fingers. Ice cream should be eaten with a small spoon, and never touch the teeth. Never offer any of the invited guests any fruit that has been cut. Do not get up from the table until after the host or hostess have arisen. The guests are then con¬ ducted to the drawing room where coffee and liquor are served. It would be very impolite to leave immediately after the dinner, but, in case of necessity, the host can be notified in advance. The guests may offer the hostess flowers. SERVICE OF WINE (Service des vins dans le diner) The head waiter, or the person who has charge of the wines, should inform the waiters and specify the diffe¬ rent wines which are to be served at each course. It is very important to serve wines in a decanter and to have ready the marked ones on the menu. Every wine should be served at its temperature. TEMPERATURE OF WINES (Temperature des vins) Madeira, Sherry, Xeres; serve cold. Bordeaux: 52 to 56 deg. farh. ; or temperature of room. Burgundy: 42 to 46 degrees Farh. Champagne: Cold or frapp e. Dessert. Wine cooled. Aperitif, cold, mix ice with the spoon only. Aperitif, cold, use plenty ice in shaker. Aperitif on the Buffet Absinthe, Bitters, Cocktails, Madeira, Vermouth. — 429 — Cocktails There are so many different varieties of cocktails thht it is quite impossible to enumerate them all. here. Every country has its specialties. France, has Absinthe, Vermouth, Amer Ficon, Dubonnet, St. Raphael and Byrrh. Different cocktails are put in the shaker and covered with ice. Shake well and serve cold. Others are made with broken ice, and mixed with a spoon, or made of syrup according to desire. Absinthe, Cracked ice in large glass, 3 drops orange bitters and 2 drops of syrup in shaker. Brocade, Italian vermouth, gin grenadine, lemon juice, put in shaker. Bronx, Gin, French and Italian vermouth with ice, slice of orange and pineapple in shaker. Dry; only French vermouth. Calisiaya, Calisaya Vermouth, ice, 1 drop of bitter orange, little vermouth, stir with spoon, serve in small glass.

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