Miss Corson's practical American cookery and household management

The ability to compose a bill of fare judiciously implies taste and discrimination. The fact should always be remembered, that a heavy soup will so far cloy the appetite as to render one indifferent to the rest of the dinner, while a clear soup refreshes and prepares one for the enjoyment of the succeeding solids. The fish and entrees should not be substantial enough to satisfy hunger entirely: the relishes will then stimulate the appetite for the heavier dishes. The service of Roman punch before the roast refreshes the palate, and prepares the more perfect enjoyment of the succeeding dishes : it is as necessary to the service of a good dinner as cheese is with the plain salad. When olives are on the table, they go well with entrees of game ; French chestnuts are excellent with poultry ; and almonds, blanched and roasted with salt, are enjoyable with Madeira or sherry before the sweet entremets. Only a plain vegetable salad should accompany the roast or game, and a bit of any old cheese may be passed with the salad. Cheese straws or cheese crusts may be served with the salad. Although the cheese belongs with the salad, it enters into some delicate dishes, such as fondus and souffles, which may come to the table either after the oysters or soup, as relishes, or before the large sweets at dessert, previous to the service of the nuts and fruit. Then comes the dessert, placed as already indicated. If the dinner is small, it is perfectly permissible for the hostess to make the coffee at the table, or it may be served in the drawing-room later. Even with the best-chosen menu, the success of a dinner depends on the skill of the cook. A good cook appreciates the value of sauces, and will give much care to their preparation, and, above all, will endeavor to preserve the natural flavors of the different dishes. All mingling of flavors is objectionable, except in sauces and salads. The details of the bill of fare are as follows : — The Shellfish {Huitres) includes small raw oysters, and Little Neck or hard-shell dams, on the half-shell ; at the same time, brown bread cut very thin and buttered, and cut lemons, salt, cayenne, and sharp table-sauces are placed upon the table. The Soup {Potage) is varied according to the character of the dinner. If it is choice, no matter how small it is, there are always two soups ; one a perfectly clear soup, or consomme, and the other a rich, thick one, such as a bisque or cream. A thick cut of bread, or a roll with crisp crust, is placed upon the napkin when the cover is laid, to be used after the shellfish. The Fish {Poisson) may be of any large kind, boiled and served with a good sauce and plain boiled potatoes. If the dinner is large or elaborate, there should be two kinds of fish, one boiled, and the other baked and served with a garnish, or small fish with a sauce and garnish, and some special dish of potatoes, such as Parisienne or Hollandaise. If shellfish is used here, the dish should be large and hot.