Suitable Combinations For Serving
Lady Fingers
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Sugared Beets
CHRISTMAS DINNER TABLE. - Page 600. TABLE LAID FOR RECEPTION. - Page 602.
First Course
Little Neck Clams or Bluepoints, with brown-bread sand. wiches. Sometimes canapés are used in place of either. For a gentleman's dinner…
Second Course (Clear soup with bread sticks)
Clear soup, with bread sticks, small rolls, or crisp crackers. Where two soups are served, one may be a cream soup. Cream soups are served…
Fourth Course
Fish, baked, boiled, or fried. Cole slaw, dressed cucumbers, or tomatoes accompany this course; with fried fish potatoes are often served.
Fifth Course
Roast saddle of venison or mutton, spring lamb, or fillet of beef; potatoes and one other vegetable.
Eighth Course
Punch or cheese course. Punch, when served, always precedes the game course.
Ninth Course
Game, with vegetable salad, usually lettuce or celery; or cheese sticks may be served with the salad, and game omitted.
Twelfth Course
Cracker, cheese, and café noir. Café noir is frequently served in the drawing and smoking rooms after the dinner. Where wines and liquors…
Menus for Full Course Dinners
After serving café noir in drawing-room, pass pony of brandy for men, sweet liqueur (Chartreuse, Benedictine, or Parfait d'Amour) for…
Glossary
Accolade de perdreaux. Brace of partridge. Agra dolce (sour sweet). An Italian sauce served with meat.
Blanquette
Bœuf à la jardinière. Braised beef with vegetables. Bombe glacée. Moulded ice cream and. ice, or two kinds of ice cream. Outside of one…
Announcement of Courses
THE aim of this School is to afford such instruction as will elevate cookery to its proper place as a science and an art. The courses are…
First Course (One lesson weekly for ten)
One lesson weekly, for ten consecutive weeks, from 9 A. M. to 12.30 P. M. Eight pupils constitute a class. Terms: $16.50, payable on fourth…