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Salads and Bills of Fare

There will be a question, now that we are to describe the more formal dinner salads, as to their proper place in the bill of fare, and it would be extremely convenient if the bills in use the world over would kindly keep themselves according to a few definite patterns as, say, French, Russian, English and American. In fact, however, among fifty model menus of European court dinners there are scarcely two alike in their arrangement of dishes and headings, and the promiscuous bills of fare of American hotels do not vary more in their minor features than those of the palaces of the European nations. The slight differences betwixt salads and the cold hors-d'oeuvre often make it appear as if salads appeared in two places on the same bill. The following examples will, however, show the general usages in this respect. The first menu, chosen for its brevity, contains the intermediate frozen punch which has come to be regarded the distinguishing feature of the thorough French menu, although in the collection before us it appears so rarely as to seem more the exception than the rule.