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Fifth Course
7. Bon bons and confectionery. 8. Fruit. 9. Pastry. 10. Spoons. 11. Nut Crackers. 12. Blanc Mange. 13. Crystallized fruits. 14. Here might be puddings to be handed round from the table Center figure to be flowers or sugar ornament or pyramid. hand between cook, waiters and lady of the house, so that each may know what is coming next, and how to manage. It is the head waiter's place to see that salt is dry and free from lumps, that castors are in good condition, and that oil, mustard, and salad dressing are fresh, etc. For further instructions refer to diagram, and explanation of courses, and articles on dinners and breakfasts. It is best to place two or three extra cups and saucers in tray to use in an emerg. ency. The sugar, milk and cream should be placed before hostess if she is to dispense them, or she may simply dispense tea and coffee, in which case the sugar and cream should be passed by waiters, or put within reach so that guests may help themselves. Chocolate will be served from sideboard, if a all, and sugar and cream handed with it for those who wish.
Remember the diagram is given only to show the lay of table, number of dishes, also their nature, but these may be changed to suit. This does not show separate courses, but in case you wish to serve in courses, proceed as for dinner, observing the same rules. Lunches are similar to dinners; dishes are less in number, and not of a nature to require much carving. It is usual to have a larger variety of pastries, fruits, and confections than for dinner. In fact some lunches consist of sweets only. In winter lunch diagram two spaces are left (Fig. 2 and 17) to be filled in with anything choice in the way of preserved fruits. fruit jelly, etc. In summer lunch No. 13 14, 15, 16, are for same purpose, fruit being more plentiful then. From the others it is easy to make up supper. These differ so, it is difficult to lay down a plan, as some make them a late dinner, some dinner and supper. To lay supper is an easy thing. The pages of this book tell how to provide a good supper whether for family or for party. In lunches the plan known as demi-Russe has been adopted, a compromise between the entire Russian, and the old fashioned English plan of placing every dish upon the table. The diagram calls for two carvers as servers, one at head and one at foot end of table, that is to say if dishes are carved by per-ons sitting at these places. Place the dishes before them whole, tastefully garnished. If dishes are first carved and then placed before them, they will simply serve them. In either case place plates as shown in diagram, and as fast as each plate is supplied, let waiter hand to each guest, Carving knife and fork must be placed on table to serve with, to be ready in case carving is imperfectly done. In case cook or mistress wishes to display her skill in dishing up, garnishing dish, whatever it may be, waiter locates it in proper place on table, and while company are engaged in talking, quietly removes it to sideboard, and quickly and deftly carves it, garnishing as well as time will allow, then replace in its original place. Another plan is to carve, arrange nicely on the dish, and then garnish tastefully, and place before carver or server. If tea, coffee or chocolate are included in lunch, serve from sideboard. Waiters generally have less to do at lunch than at dinner because guests are under less constraint and oftener help each other. WHAT ARE PROPER DISHES FOR EACH COURSE. 1. Five small raw oysters (on the deep shell, so as to retain the liquor) just before dinner, and put at each plate before the dining room is opened. A colored doiley may be put under them on each plate. If oysters are not in season, substitute small round clams. If weather is quite warm, let them rest on each plate in a bed of cracked ice. In either case quarter of a lemon, on each plate. With clams, red pepper within reach.
II. After fish, either patties, bits of toast, each supporting a single selected mushroom and saturated with brown sauce, or some similar trifle. Whatever is used, let but one be put on each plate, and before the plates are handed. III. If you have more than one meat, let the first be relatively substantial, and the second of a lighter character. For instance-a filet of beef might be followed by chicken croquettes, or a boiled turkey, (which is never really good without oyster sauce,) by mutton chops with almond paste. Other things, even, let a roast precede a boil, but put the heavier thing first. IV. After meats, entrees, such as croquettes, calves' brains, devilled kidneys, oysters, fried or boiled, etc.
V. With game, jelly; though true epicures don't take it. The salad is frequently served with the game, though for those who wish both jelly and salad, this is awkward, if jelly be served.
VI. After salad, cheese, either one of medium strength, or two kinds-one pungent, one mild. The waiter had best hand both kinds together (previously cut up) for the company to choose. With this, hard crackers. VII. If you elaborate your dessert let the order be; pastry or pudding, ices, fruits, nuts, and raisins, bon-bons.
X. Black coffee in small cups. ps. Sugar, (in lumps,) to be passed separately. This is quite frequently reserved till the ladies have left the table and served to them in the parlor, and to the gentlemen in the dining room.