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Bills of Fare

It is frequently of great convenience to housekeepers to have arranged for them a few simple, as well as more elaborate bills of fare. The first are intended to act as guides for ordinary family tables, the second as assistants to a company luncheon or dinner. Still, from a proper standpoint, the company luncheon should never be more elegant than the everyday family table. To a well living family, the announcement of one or two guests means only two extra plates at the table.

An appropriate and healthful bill of fare implies both taste and discrimination. For instance, heavy soup should never be served where a large dinner is to follow. A clear, light soup should always precede a course dinner, and a heavy soup a small dinner or lunch. If one wants a more elaborate bill of fare, let raw oysters precede the soup, and this be followed by fish. Potatoes of some kind should be served with fish, also sliced cucumbers. Radishes and gherkins, salted almonds, olives and such dishes as are considered appetizers, should be placed on the table immediately after the soup, and allowed to remain until the table is cleared for dessert. Never serve more than two vegetables with any one course, and do not feel it absolutely necessary always to serve potatoes. Rice is much more appropriate with lamb, mutton or chicken, and for my own taste, I prefer it with veal. In fact, one can serve veal with either spinach or chervil, omitting potatoes entirely. Green peas and asparagus tops accompany lamb; the course should not be spoiled with potatoes. Light entrées, such as sweetbreads, croquettes, meat patties, may follow the fish. Peas may be served at the same time. Black-birds, reed-birds or any small birds may be served with lettuce and French dressing. Small chicken croquettes and lobster cutlets are delightful served this way. With duck, wood-cock, snipe or partridge, serve baked macaroni with cheese. Let the salad be a course by itself, a water cracker and small bit of cheese alone accompanying it. For breakfast and supper it is not necessary always to have a meat dish, especially during the heated term. The following bills of fare are arranged so that each day contains a luncheon and a supper. This will accommodate persons dining in the middle of the day and also those who dine in the evening.