Miss Corson's practical American cookery and household management

The Relishes {Hors-d'teuvre), which are placed upon the table in the American dinner and the service a la Russe, include all kinds of table-sauces and catsups, salted almonds, pickles, olives, caviare, vinaigrettes, small cold entrees such as bouchees and pdte-de-foie-gras, pickled fish and small tongues, and individual escalops. The Removes (or Releves) consist of boiled, baked, and braised meats, poultry, and large game, large veal, ham, game, and fish pies, and large cold joints, such as tongue and ham, generally served with a garnish of vegetables ; the remove at a small dinner may consist of an elaborately dressed cold fish, if the regular fish service has been omitted. The Side-dishes (^Entrees) are the small hot meats garnished, such as cutlets, chops breaded or larded, steaks with sauces garnished, small meats and poultry larded, sweetbreads garnished, fricandeaux, fricassees, ragouts, escalopes, all hot ; hot raised pies, p&tes, and rissoles, combination salads of vegetables, salads with mayonnaise, such as chicken and lobster ; in brief, any dish in size less than a joint or a roast. Roman Punch (Sorbet) . — There are many delicious ices served under the general name of Roman punch, all having a combination of frozen fruit-sherbet 'and some fine liqueur, cordial, wine, or spirit ; served in the midst of the dinner, when the palate needs the sense of refreshment they give, they prepare it for renewed enjoyment, and render it capable of appreciating the intense flavor of the roast and the bouquet of the Burgundy or champagne, that follow them. The Roast {Rdti). — For family dinners, the roast may be a joint of any meat preferred ; but for special occasions it should be of venison, larded hare, or some large gamebird. If wild duck is served, there should be more than one, because only the breast is carved ; when canvas-backs are used, half a breast cut in one piece is served to each guest. Smaller birds, either roasted or broiled, may be served in this course. All game should be underdone. A garnish of watercress or celery is used with birds, and always currant-jelly and special sauces with venison and hare. Salad {Saiade). — A green salad is the proper accompaniment of the roast; it may be of watercress, lettuce, celery, chiccory, escarole, burnet, nasturtium (leaves, fruit, and flowers), com-salad, dandelion, tarragon, fennel, mint, young onions, and any of the green sweet herbs : the five first-named varieties are the most generally used. Sometimes tomatoes and cucumbers are served here ; but they more properly belong, the cucumbers with the fish, and the tomatoes with a mayonnaise among the entrees. The best dressing for a green salad is of oil, vinegar, salt, and pepper: a salad with mayonnaise belongs among the entrees, as do the salads of cold cooked vegetables. A litde old, rich cheese may be served with the green salad if desired. Second-course Side-dishes {Entremets). — After the roast and its accompanying green salad, it is customary to serve hot vegetables dressed with sauces, hot meat, fish,