Second Course. — Oysters or Shellfish. Salt, pepper, cayenne, tabasco sauce, and tiny brown-bread sandwiches are passed with this course. Third Course. — A Clear Soup. Hors-d'oeuvres, such as celery, olives, radishes, or pimolas are passed with this course. Fourth Course. — Fish, boiled, fried, or baked; sometimes potatoes, and generally cucumbers or tomatoes dressed, are served. Fifth Course. — Entrees. Sixth Course. — The Meat Course, one vegetable besides the potato. Seventh Course. — Frozen Punches or Cheese Dishes. Eighth Course. — Game or Poultry and Salad. Ninth Course. — Hot Desserts or Cold Desserts. Tenth Course. — Frozen Desserts, Cakes, and Preserves may be passed with this course. Eleventh Course. — Fruits. Tivelfth Course. — Coffee and Liqueurs. 26 lowney's cook book The Informal Dinner The hostess serves the soup, and the host the fish and the roast. Vegetables, sauces, and entrees are served from the side. Either the host or hostess makes the salad, and the hostess serves the dessert and the coffee. The cover is arranged the same as for the Formal Dinner. The Formal Luncheon The table may be covered or bare. If bare, use doilies for plates and glasses. The arrangement of the cover is the same as for the Formal Dinner. Lighter dishes are served for luncheon than for dinner; entrees take the place of the roast. Soup or bouillon is served in cups. Fruit may be served for the first course instead of canapes. The hostess sometimes serves the salad and the coffee, but it is better to have all serving from the side. The Formal Breakfast This really is the same as the Formal Luncheon except that men are invited with the ladies, and coffee is served throughout the meal. The Informal Luncheon Like the Informal Dinner except that the roasts are omitted. When luncheon is announced, the first course may be on the table, and the dishes required for the remaining courses arranged on the side table. Seldom more than three courses are served. Tea, coffee, or cocoa are served throughout the meal. butler's duties 27 BUTLER'S DUTIES A butler is generally given full charge of the dining room, as well as of the other men servants. He waits on the table at breakfast, usually alone ; but if the family is large or there are guests present, he may be assisted. He directs the washing of dishes and the cleaning of the silver. He prepares the salad. He attends to the bell, to the fires, to the lighting of the house. He makes and serves afternoon tea, and sets the table for dinner. He announces all the meals, serves the dinner, does all the carving. If he is assisted, he serves the principal dishes, and the assistant serves the vegetables and sauces. He is responsible for the safety of the silver, for the arrangement of the flowers and fruits, and for the proper serving of the wines. He has full charge of all refresh- ments served in the evening, and is responsible for the locking of the house at night. He alternates with the footman or waitress in answering the bell in the evening. GARNISHINGS It has been said that " what appeals to the eye generally appeals to the palate." Use care and taste in serving ; dainty service will make the simplest food most attractive.

AI-modernized reading of the original text

Second Course. — Oysters or Shellfish. Salt, pepper, cayenne, tabasco sauce, and tiny brown-bread sandwiches are passed with this course. Third Course. — A Clear Soup. Hors-d'oeuvres, such as celery, olives, radishes, or pimolas are passed with this course. Fourth Course. — Fish, boiled, fried, or baked; sometimes potatoes, and generally cucumbers or tomatoes dressed, are served. Fifth Course. — Entrees. Sixth Course. — The Meat Course, one vegetable besides the potato. Seventh Course. — Frozen Punches or Cheese Dishes. Eighth Course. — Game or Poultry and Salad. Ninth Course. — Hot Desserts or Cold Desserts. Tenth Course. — Frozen Desserts, Cakes, and Preserves may be passed with this course. Eleventh Course. — Fruits. Twelfth Course. — Coffee and Liqueurs. 26 lowney's cook book The Informal Dinner The hostess serves the soup, and the host the fish and the roast. Vegetables, sauces, and entrees are served from the side. Either the host or hostess makes the salad, and the hostess serves the dessert and the coffee. The cover is arranged the same as for the Formal Dinner. The Formal Luncheon The table may be covered or bare. If bare, use doilies for plates and glasses. The arrangement of the cover is the same as for the Formal Dinner. Lighter dishes are served for luncheon than for dinner; entrees take the place of the roast. Soup or bouillon is served in cups. Fruit may be served for the first course instead of canapes. The hostess sometimes serves the salad and the coffee, but it is better to have all serving from the side. The Formal Breakfast This really is the same as the Formal Luncheon except that men are invited with the ladies, and coffee is served throughout the meal. The Informal Luncheon Like the Informal Dinner except that the roasts are omitted. When luncheon is announced, the first course may be on the table, and the dishes required for the remaining courses arranged on the side table. Seldom more than three courses are served. Tea, coffee, or cocoa are served throughout the meal. butler's duties 27 BUTLER'S DUTIES A butler is generally given full charge of the dining room, as well as of the other men servants. He waits on the table at breakfast, usually alone ; but if the family is large or there are guests present, he may be assisted. He directs the washing of dishes and the cleaning of the silver. He prepares the salad. He attends to the bell, to the fires, to the lighting of the house. He makes and serves afternoon tea, and sets the table for dinner. He announces all the meals, serves the dinner, does all the carving. If he is assisted, he serves the principal dishes, and the assistant serves the vegetables and sauces. He is responsible for the safety of the silver, for the arrangement of the flowers and fruits, and for the proper serving of the wines. He has full charge of all refreshments served in the evening, and is responsible for the locking of the house at night. He alternates with the footman or waitress in answering the bell in the evening. GARNISHINGS It has been said that " what appeals to the eye generally appeals to the palate." Use care and taste in serving ; dainty service will make the simplest food most attractive.

Lowney's cook book