NOTES ON FORMAL DINNERS WITH SUGGESTIONS FOR THE
HOSTESS
First course — Canapes or cocktail (oyster, clam, scallop, fruit)
or grape fruit, or blue points on half shell.
Second course — Clear soup, consomme or bouillon served with
bread sticks or imperial sticks.
Third course — Fish served in shells or with sauce.
Fourth course — Entree, meat or chicken croquettes, cheese, mush-
rooms, sweet bread, chicken liver, in timbales or croustacles with or
without sauce. Roll without butter may be served with this course.
Fifth course — Roast lamb, beef, turkey or pig (whole) served with
gravy,. potato, one vegetable on one plate.
Sixth course — Vegetable entree, spinach, celery, asparagus tips,
banana or apple fritters or croquettes with sauce.
Seventh course — Sherbet, grape, milk, lemon, frappe, in glasses
on plate with doily.
Eighth course — Game, pigeon, partridge, quail, squab, duck, ven-
ison or bear, served with jelly, marmalade, spiced grape.
Ninth course — Salad, tomato aspic, cucumber, celery and apple,
kumquat, nut, celery and apple, fruit and nut, served with dressing
and sandwiches of peanut, cheese, lettuce, peppers, etc.
236 THE WORCESTER DOMESTIC SCIEXCE SCHOOL.
Tenth course — Dessert, ice cream with or without sauce, frozen
pudding, mousse, parfait.
Eleventh course — Wafers with small fruits or crackers and cheese.
Twelfth course — Cafe noir, at table or ladies in drawing room,
gents in smoking room.
Table — Always fine damask, no crease or one lenthwise of centre,
large napkins.
Flowers — Low, with or without border about bowl.
Plate — Service plate 10 inches, remains on till first hot course or
until dessert. All silver on if not too great an array. Glass directly
at end of knife for meat course and filled two-thirds full of water.
Wines — Arranged in semi-circle about head of plate.
Silver — Arranged from outside in toward plate in order of use.
Forks at left, knives at right.
Space — Silver and plate one inch from edge of table. Guests
20 inches apart. Chairs only near enough to table to allow guest to
sit down without moving chair.
Sitting — Sit from right of chair, no hitch.
Napkins — Folded square and once again, enclosing bread stick or
roll. At close of meal remain unfolded or allowed to drop on floor.
Chairs not moved.
Dress — Low neck, short or no sleeves, long gloves, jewelry, fancy
dress of hair with ornaments, gloves removed entirely or only hand.
Announce — Dinner announced by usher or maid: "Dinner is
served/'
Setting table — When the table is set the following may be on:
Kadishes, celery, olives, salted nuts, bon bons, glass of water, wines,
bread stick in last fold of napkin and service plate 10 inches in di-
ameter.
Butter, pepper and salt — Not served at formal meals. Food
seasoned before serving.
Knives — Steel knife for roast and game courses, silver for fish
course.
Eelishes — All removed before dessert course.
Coffee — Served in drawing room to ladies, in dining room with
cigars to gents.
Finger bowls — Placed on doily, on small plate, one- third full wa-
ter, with floating rose leaf or violet, etc.
Crumb table — At close of the ninth course, using tray and scraper,
napkins and plate may be used at luncheon.
Serve — From butler's pantry or host and hostess may serve at
table. If coffee is served at table, full coffee service may be used.
Kefill two-thirds without removing from table, tray is not used at for-
mal meals.
Page 127
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
NOTES ON FORMAL DINNERS WITH SUGGESTIONS FOR THE
HOSTESS
First course — Canapes or cocktail (oyster, clam, scallop, fruit) or grape fruit, or blue points on half shell.
Second course — Clear soup, consomme or bouillon served with bread sticks or imperial sticks.
Third course — Fish served in shells or with sauce.
Fourth course — Entree, meat or chicken croquettes, cheese, mushrooms, sweet bread, chicken liver, in timbales or croustacles with or without sauce. Roll without butter may be served with this course.
Fifth course — Roast lamb, beef, turkey or pig (whole) served with gravy,. potato, one vegetable on one plate.
Sixth course — Vegetable entree, spinach, celery, asparagus tips, banana or apple fritters or croquettes with sauce.
Seventh course — Sherbet, grape, milk, lemon, frappe, in glasses on plate with doily.
Eighth course — Game, pigeon, partridge, quail, squab, duck, venison or bear, served with jelly, marmalade, spiced grape.
Ninth course — Salad, tomato aspic, cucumber, celery and apple, kumquat, nut, celery and apple, fruit and nut, served with dressing and sandwiches of peanut, cheese, lettuce, peppers, etc.
Tenth course — Dessert, ice cream with or without sauce, frozen pudding, mousse, parfait.
Eleventh course — Wafers with small fruits or crackers and cheese.
Twelfth course — Cafe noir, at table or ladies in drawing room, gents in smoking room.
Table — Always fine damask, no crease or one lenthwise of centre, large napkins.
Flowers — Low, with or without border about bowl.
Plate — Service plate 10 inches, remains on till first hot course or until dessert. All silver on if not too great an array. Glass directly at end of knife for meat course and filled two-thirds full of water.
Wines — Arranged in semi-circle about head of plate.
Silver — Arranged from outside in toward plate in order of use. Forks at left, knives at right.
Space — Silver and plate one inch from edge of table. Guests 20 inches apart. Chairs only near enough to table to allow guest to sit down without moving chair.
Sitting — Sit from right of chair, no hitch.
Napkins — Folded square and once again, enclosing bread stick or roll. At close of meal remain unfolded or allowed to drop on floor. Chairs not moved.
Dress — Low neck, short or no sleeves, long gloves, jewelry, fancy dress of hair with ornaments, gloves removed entirely or only hand.
Announce — Dinner announced by usher or maid: "Dinner is served/'
Setting table — When the table is set the following may be on: Radishes, celery, olives, salted nuts, bon bons, glass of water, wines, bread stick in last fold of napkin and service plate 10 inches in diameter.
Butter, pepper and salt — Not served at formal meals. Food seasoned before serving.
Knives — Steel knife for roast and game courses, silver for fish course.
Relishes — All removed before dessert course.
Coffee — Served in drawing room to ladies, in dining room with cigars to gents.
Finger bowls — Placed on doily, on small plate, one- third full water, with floating rose leaf or violet, etc.
Crumb table — At close of the ninth course, using tray and scraper, napkins and plate may be used at luncheon.
Serve — From butler's pantry or host and hostess may serve at table. If coffee is served at table, full coffee service may be used. Refill two-thirds without removing from table, tray is not used at formal meals.