How To Give A Dinner
Instructions to Waiters (Demi-Russe dinner here given)
1. In the "demi-Russe" dinner here given, the joints or dishes are to be carved before placing before the person serving them. 2. The…
Instructions to Waiters (First air breakfast room well)
First, air breakfast room well. See that everything has been dusted. Next lay cloth-white IS the fashion now-and see that it is free from…
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…
General Hints
Never let two kinds of animal food or two kinds of pastry be eaten from the same plate; make a fresh course of each. Cards on plates…
For 8 Covers (Brown bread)
White bread. 9. Cakes. 10. Candies. 11. Fancy biscuit. 12. Chocolate bon bons. In the center-flowers. 13. 14. Fruit or what else 15. you…
Entrees and Entremets
Usually, outside of France, entrees are side or corner dishes. Owing to the high seasoning they are also called "relishes." They are…
The Question of Wines
This is best answered by remarking that in first class-and in first class dinners, breakfasts, etc., only, a profusion of wines is…
For 8 Covers (Brown bread Macaroni)
10. Brown bread. 11. Macaroni with tomato sauce. 12. Nuts. 13. Pickles. 14. Preserved fruits. 15. Charlotte russe. 16. Cabinet pudding with…