When this course is finished, remove all side dishes, casters, and salt and pepper cruets, and leave nothing on the table but flowers, fruits, and cakes. Clean the table neatly with a brush or napkin, and then place dessert spoons and forks at each cover. Serve plum pudding the same as omelette au rum. Pour the rum over the pudding, spread powdered sugar on top, and, with a spoon, keep pouring the burning liquid over it HOW TO SERVE MEALS. 23 until it ceases to burn. Then cut in slices and serve, putting some of the liquid on each plate. Vanilla and pistache ice-cream should be served on cold dessert-plates with fancy paper underneath, and with dessert spoons and forks. Serve the cakes with the ice-cream. When this course is finished, serve to each guest a finger-bowl, with a thin slice of lemon in the water. Small cups for coffee should be passed at the same time. Fruits, nuts, and raisins come next. It is customary with some old American families to introduce at this course a bottle of very old Madeira wine; but this is certainly not necessary. Now comes the last, the coffee, which must be served fresh and very hot, for the preparation of which the author refers you to page 381. At the same time serve cordials, and the dinner will be completed. MENUS FOR EVERY DAY IN THE YEAR. EXPLANATORY NOTE. While these menus are Dimple and complete, it is not supposed that they can always be carried out in detail. They will, however, furnish suggestions to house-keepers who are daily perplexed with the question, "What shall we have for breakfast, luncheon, and dinner?" The number placed after each dish refers to the recipe showing how the dish is prepared. The menus are arranged so as to be used foi any year. New Year's, 1890, will begin on a Wednes- day instead of a Tuesday, as here printed; in that' case, use the New Year's menu and then turn to the first Thursday in January and proceed in regular order. Should you come out uneven at the end of the month, through skipping some days at the first, turn back again to the begin- ning. For instance should Thursday be the 2yth of January, instead of the last, as punted, turn back to the first Friday in January, and proceed until the month is completed. Special menus have been prepared for New Year's Day, Washington's Birthday. Fourth of July, Thanksgiving Day, and Christmas. NEW YEAR'S DA Y. Tuesday, January — . Breakfast. Cuncljeon. Eggs a FAurore, 444. Stuffed Deviled Crabs, 370. Boiled Haddock, Cream sauce, 352, 181. Chicken Saute a la Marengo, 771. Lamb Chops, maison d'or, 683. Sweet Potatoes Soufflees, 1010. Potato Croquettes, 997. Macaroni au Gratin, 955. Stewed Prunes a la General Dufour, 1330. Maraschino Pudding, 1134. Wheat Cakes, 1184. 0 inner. Blue Point Oysters, 298. Haut Sauterne. SOUPS. Cream of Asparagus, 70. Consomme Royale, 107. Amontillado, HORS D'CEUVRE. Radishes, 292. Olives. Timbales a 1'Ecossaise, 261. RELEVES. Bass a la Regence, 305. Potatoes a la Windsor, 1008. Rauenthaler-Berg. Fillet of Beef, larded a la Parisienne, 514. Saddle of Mutton, currant jelly, 666. Pomtnery Sec. ENTREES. \ Sweetbreads, larded a la Colbert, 617. Terrapin a la Maryland, 397. Chateau Latour. SORBET. Kirsch Punch, 1305. ROTIS. Canvas-back Ducks, 874. Celery, Mayonnaise Salad, 1042. Chambertin. ENTREMETS. Artichoke Bottoms, 897. French Peas, 977. String Beans, 948. SWEET ENTREMETS.

AI-modernized reading of the original text

When this course is finished, remove all side dishes, casters, and salt and pepper cruets, and leave nothing on the table but flowers, fruits, and cakes. Clean the table neatly with a brush or napkin, and then place dessert spoons and forks at each cover. Serve plum pudding the same as omelette au rum. Pour the rum over the pudding, spread powdered sugar on top, and, with a spoon, keep pouring the burning liquid over it until it ceases to burn. Then cut in slices and serve, putting some of the liquid on each plate. Vanilla and pistache ice-cream should be served on cold dessert-plates with fancy paper underneath, and with dessert spoons and forks. Serve the cakes with the ice-cream. When this course is finished, serve to each guest a finger-bowl, with a thin slice of lemon in the water. Small cups for coffee should be passed at the same time. Fruits, nuts, and raisins come next. It is customary with some old American families to introduce at this course a bottle of very old Madeira wine; but this is certainly not necessary. Now comes the last, the coffee, which must be served fresh and very hot, for the preparation of which the author refers you to page 381. At the same time serve cordials, and the dinner will be completed. MENUS FOR EVERY DAY IN THE YEAR. EXPLANATORY NOTE. While these menus are simple and complete, it is not supposed that they can always be carried out in detail. They will, however, furnish suggestions to house-keepers who are daily perplexed with the question, "What shall we have for breakfast, luncheon, and dinner?" The number placed after each dish refers to the recipe showing how the dish is prepared. The menus are arranged so as to be used foi any year. New Year's, 1890, will begin on a Wednesday instead of a Tuesday, as here printed; in that' case, use the New Year's menu and then turn to the first Thursday in January and proceed in regular order. Should you come out uneven at the end of the month, through skipping some days at the first, turn back again to the beginning. For instance should Thursday be the 27th of January, instead of the last, as printed, turn back to the first Friday in January, and proceed until the month is completed. Special menus have been prepared for New Year's Day, Washington's Birthday. Fourth of July, Thanksgiving Day, and Christmas. NEW YEAR'S DA Y. Tuesday, January — . Breakfast. Luncheon. Eggs à l'Aurore, 444. Stuffed Deviled Crabs, 370. Boiled Haddock, Cream sauce, 352, 181. Chicken Saute a la Marengo, 771. Lamb Chops, maison d'or, 683. Sweet Potatoes Soufflees, 1010. Potato Croquettes, 997. Macaroni au Gratin, 955. Stewed Prunes a la General Dufour, 1330. Maraschino Pudding, 1134. Wheat Cakes, 1184. Dinner. Blue Point Oysters, 298. Haut Sauterne. Cream of Asparagus, 70. Consommé Royale, 107. Amontillado, Radishes, 292. Olives. Timbales a 1'Ecossaise, 261. Bass a la Regence, 305. Potatoes a la Windsor, 1008. Rauenthaler-Berg. Fillet of Beef, larded a la Parisienne, 514. Saddle of Mutton, currant jelly, 666. Pommery Sec. \ Sweetbreads, larded a la Colbert, 617. Terrapin a la Maryland, 397. Chateau Latour. Kirsch Punch, 1305. Canvas-back Ducks, 874. Celery, Mayonnaise Salad, 1042. Chambertin. Artichoke Bottoms, 897. French Peas, 977. String Beans, 948. SWEET ENTREMETS.

The table