Lowney's cook book

Or each dish may be so arranged on a platter or serving dish on a tray that the guest may easily serve himself. Served in this way, the waitress places plates before each guest before passing the courses. At present the service plate is quite universally used ; that is, the space in front of the guest is always occupied with a plate. When the waitress removes the course plate with the left hand, she places another plate with the right hand. In this way of serving, the tray, if used at all, is only used when the food is passed, not for removing dishes. Removal of Courses. — When every one has finished, the waitress removes one plate at a time, beginning with the hostess or with the guest at the right of the hostess. Before the dessert, everything not needed for this course should be removed from the table ; if there are crumbs, they should be carefully brushed with a napkin on to a plate or tray. After this is accomplished, place the dessert dishes from the right. While the dessert is being eaten, the finger bowls, filled one third full of tepid water, with a slice of lemon or a geranium leaf or a flower in it, set on a doily on a plate, may be placed in front of and above the dessert plate. When the dessert plate is removed, the finger bowl is moved into the space. If fruit follows the dessert, the guest removes the finger bowl and doily from the plate and uses that plate for the fruit. If coffee is served in the dining room, the finger bowls are not placed until after the coffee, but coffee is usually served in the drawing room. Order of Service. — The guests on the right of the host and hostess are served first in the first course, in the second course the guests on the left, in the third course the second guest on the right of the host and hostess, and so on in rotation, so that no guest is served twice first. Some hostesses insist upon being served first. If the different courses are passed rather than served from the butler's pantry, this may be a good plan, but otherwise there seems to be no reason for it. MENU FOR A FORMAL DINNER First Course Oysters or Clams in Shells Brown Bread Sandwiches Second Course Consomme Croutons Third Course Broiled Trout — Maitre d'hotel Butter Cucumbers Fourth Course Croquettes or Sweetbreads Fifth Course Saddle of Mutton Currant Jelly Potatoes Peas in Fontage Cups Sixth Course Punch Seventh Course Broiled Quail with Chestnut Puree Tomato Salad Eighth Course Bombe Glace Sponge Cake Ninth Course Fruit and Bonbons Tenth Course Black Coffee Salted almonds and bonbons to be on the table all the time. Celery to be passed with oysters- Radishes or olives to be passed with fish course. When and How to serve Wines Saiiterne slightly cold with oysters. Sherry slightly cold with soup. Rhine Wine not very cold with fish. Claret slightly cold with entrees. Champagne very cold with poultry and meats. Burgundy a little warm with game. Burgundy and Champagne with salads. Port Wine or Madeira temperature of wine cellar with desserts. Cordials and brandies with coffee. Courses First Course. — Appetizers, cold hors-d'oeuvres, eaten preliminary to the dinner, supposed to stimulate the flow of the digestive juices and create an appetite.