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Outline Menu for Full Course Dinner

SHELLFISH ("Appetizer")-on ice with lemon-light oyster crackers. CLEAR SOUP-in soup plates, half full-thick slices of bread or roll folded in the napkin.

HORS D'ŒUVRES ("Relishes")-olives, celery, radishes, etc., passed after soup is served.

FISH-with appropriate sauce, potato balls and cucumbers if possible. ENTRÉE-patties, timbale of chicken, or creamed dishes in paper cases (bread passed).

MEAT with appropriate sauce, jelly, potatoes, one vegetable with fruit. (Sherbet, or "punch," may be served as a course.) GAME, OR YOUNG POULTRY-served whole if small; others in halves or slices; varying accompaniments.

SALAD-(usually vegetable) served with the game-may be accompanied with Brie, Roquefort, or cream cheese and crackers. (Salad and cheese sticks may be served in place of game.) HOT PUDDING-with sauce.

GLACÉ-ice, ice cream or frozen dessert-with sweet wafers. DESSERT-nuts, fruits, bonbons, crackers, cheese.

COFFEE-black, served with sugar alone. (Café noir.)