SALTS and PEPPERS. It is not customary to use these at a
formal meal; but they can be used. They should be placed just above
the serving plate and in the centre. They must always be removed
just before the dessert course.
BUTTER. Butter should not be used at a formal dinner — i. e.
to be strictly formal.
RELISHES, as olives, radishes, celery, etc., are placed on the
table before the entrance of the guests. They are put in small fancy
dishes (not individual) and are to be passed by the waitress. They
must be removed just before the dessert course. They should be so
placed on the table that the waitress can conveniently reach them.
They are passed with the fish, game and roast courses.
"BON BONS and SALTED NUTS. These are to be placed upon
the table before the entrance of the guests and are to be passed just
as the relishes, but are not to be removed before the dessert course.
They are passed with the dessert or with the eleventh course.
ORDER OF COURSES.
1st course consists of grape fruit or cocktails, or canapes.
2nd course — Clear soup, as bouillon or consomme — never a heavy
* Always remember to set only the silver which will be needed
before the dessert.
LABORATORY COOK BOOK. 229
soup. With this course is generally served a bread stick or a cheese
straw or a plain half cracker.
3rd course — The fish course.
4th course — An entree course consisting of any of the following:
Small meat or chicken croquettes, timbales, macaroni, sweetbreads,
chicken livers served in croustades, mushrooms, or any proteid food.
All of these can be served with or without a sauce. The sauce used
should be either a plain white sauce or a drawn butter sauce. Kolls
can be served with this course.
5th course — The roast course. Any roast as lamb, beef, pig, pork,
bear, veal, venison, can be used. Turkey or chicken can be used, but
some people consider them as game. Gravies and almost any kind
of vegetables are included in this course. One kind of vegetable is
generally used beside potato.
6th course — The vegetables entrees consisting of spinach, celery or
asparagus in croustades; or some kind of fritters, especially fruit
fritters, as banana or apple with orange sauce.
7th course — The first cold course, some kind of sherbet, as grape,
milk or lemon.
8th course. The game course, consisting of pigeon pie, partridge
pie, squab pie, broiled quail, roast duck or the like. Dressing or mar-
malade, jelly, or spiced grape, are generally served with this course.
9th course — The salad course. Any kind of salad can be served,
but preferably some very small light salad, as jellied tomato salad.
Small sandwiches, as brown bread and cheese, can be served in
this course.
10th course — The dessert. This should be ice cream or frozen
pudding.
11th course — Thin wafers, with cheese or small fruits, as raisins,
figs and dates.
12th course — Cafe noir — i. e. very strong black coffee.
The above outline contains enough for a twelve-course dinner:
this, however, can be shortened by leaving out the entree courses, but
in that case one should serve a sandwich with the soup or the saiad
course.
Page 121
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
SALTS and PEPPERS. It is not customary to use these at a formal meal; but they can be used. They should be placed just above the serving plate and in the centre. They must always be removed just before the dessert course.
BUTTER. Butter should not be used at a formal dinner — i. e. to be strictly formal.
RELISHES, as olives, radishes, celery, etc., are placed on the table before the entrance of the guests. They are put in small fancy dishes (not individual) and are to be passed by the waitress. They must be removed just before the dessert course. They should be so placed on the table that the waitress can conveniently reach them. They are passed with the fish, game and roast courses.
"BON BONS and SALTED NUTS. These are to be placed upon the table before the entrance of the guests and are to be passed just as the relishes, but are not to be removed before the dessert course. They are passed with the dessert or with the eleventh course.
ORDER OF COURSES.
1st course consists of grape fruit or cocktails, or canapes.
2nd course — Clear soup, as bouillon or consomme — never a heavy
* Always remember to set only the silver which will be needed before the dessert.
soup. With this course is generally served a bread stick or a cheese straw or a plain half cracker.
3rd course — The fish course.
4th course — An entree course consisting of any of the following: Small meat or chicken croquettes, timbales, macaroni, sweetbreads, chicken livers served in croustades, mushrooms, or any proteid food. All of these can be served with or without a sauce. The sauce used should be either a plain white sauce or a drawn butter sauce. Kolls can be served with this course.
5th course — The roast course. Any roast as lamb, beef, pig, pork, bear, veal, venison, can be used. Turkey or chicken can be used, but some people consider them as game. Gravies and almost any kind of vegetables are included in this course. One kind of vegetable is generally used beside potato.
6th course — The vegetables entrees consisting of spinach, celery or asparagus in croustades; or some kind of fritters, especially fruit fritters, as banana or apple with orange sauce.
7th course — The first cold course, some kind of sherbet, as grape, milk or lemon.
8th course. The game course, consisting of pigeon pie, partridge pie, squab pie, broiled quail, roast duck or the like. Dressing or marmalade, jelly, or spiced grape, are generally served with this course.
9th course — The salad course. Any kind of salad can be served, but preferably some very small light salad, as jellied tomato salad. Small sandwiches, as brown bread and cheese, can be served in this course.
10th course — The dessert. This should be ice cream or frozen pudding.
11th course — Thin wafers, with cheese or small fruits, as raisins, figs and dates.
12th course — Cafe noir — i. e. very strong black coffee.
The above outline contains enough for a twelve-course dinner: this, however, can be shortened by leaving out the entree courses, but in that case one should serve a sandwich with the soup or the saiad course.