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Courses

First Course. - Appetizers, cold hors-d'œuvres, eaten preliminary to the dinner, supposed to stimulate the flow of the digestive juices and create an appetite.

Second Course. - Oysters or Shellfish. Salt, pepper, cayenne, tabasco sauce, and tiny brown-bread sandwiches are passed with this course.

Third Course. - A Clear Soup. Hors-d'œuvres, such as celery, olives, radishes, or pimolas are passed with this course.

Fourth Course. - Fish, boiled, fried, or baked; sometimes potatoes, and generally cucumbers or tomatoes dressed, are served.

Fifth Course. - Entrées.

Sixth Course.- The Meat Course, one vegetable besides the potato.

Seventh Course. - Frozen Punches or Cheese Dishes.

Eighth Course. - Game or Poultry and Salad.

Ninth Course. - Hot Desserts or Cold Desserts.

Tenth Course. - Frozen Desserts, Cakes, and Preserves may be passed with this course.

Eleventh Course. - Fruits.

Twelfth Course. - Coffee and Liqueurs.