Practical gastronomy and culinary dictionary

And pave the way for dinner. Then the *• joints" can be put in; Eoasts and boileds to choose between ; Two of each is right, I ween. Next come the " vegetables" — Not too many ; you can fix All the way from three to six Viand-groaning tables. Then the " entrees " find a place (All tid-bits and meant to brace A waning appetite) ; These should be not more than three, Made daintily so as to be The epicure's delight. Here a " punch" should come between, I reason, And game along with it (if in season). The " pie " and '< pudding," " fruit " and " cake," And last some " liquor." — Now, what '11 you take ? John Willy. MENUS AND THEIR COMPILATION, "Menu mal fait, diner perdu." — Bp.illat-Savaein. Although there is hardly a dmner served nowadays without each guest being provided with a sort of pro- gramme of the dinner — or, as it is called in English *' Bill of Fare " — our forefathers in the time of yore had no need for them ; they contented themselves by merely looking at the dishes as they came on the table to judge the nature of the \dands. The use of menus was first heard of in 1541, when, at a banquet given by the Duke Henry of Brunswick, his Grace was seen to have a long piece of paper by the side of his plate, to which he occasionally referred. One of the duke's guests asked what the paper was for, and on its being explained that it was a sort of pro- gramme of what they were going to eat, and by looking through it he could reserve his appetite for those dishes he Hked best, the idea was so much admired that it soon became generally known and adopted. The old- fashioned bills of fare were usually written on large cards gaudily ornamented with gastronomic symbols, &c. ; they were, however, of such a size that only one copy could be conveniently placed at each end of the table. 706 PRACTICAL GASTRONOMY The size of these cards was gradually dimmished, and, as they became smaller, larger numbers were placed at the table, so that at this time each guest is provided with a printed menu card. To set up a menu is an art, and, whatever may be said to the contrary, the style of it adds much to the popularity of a dinner. It gives one, as it were, a foretaste of the cliefs ability, and a confidence is consequently inspired. This is, no doubt, as important to a successful issue as is the faith in a doctor's nostrums. Modern menus, as a rule, are much prettier got up than those of olden times. In the matter of material for menus, white paper is mostly used, but more expensive material is much used also. I have seen some made of silk, papier-mache ; some in the form of shells, books, almanacks, cigars, cigarettes, matchboxes, newspapers, maps, post-cards, bank-notes, blank covers, envelopes, &c. Menus in the shape of envelopes are particularly pretty, and now very much in favour. One takes the form of a small, delicately-coloured envelope of thin cardboard, decorated with gold; the flap is engraved with a motto, crest, name of host or hostess, some flowers, or a knife and fork crossed and a sprig of herbs ; the post-mark is " Bon Appetit." On the address side is a stamp in gold, with some gastronomic design, and a post-mark bearing the name of the place where the meal is given, with the respective date and name of the diner. The enclosure is, of course, the menu itself.