HOW TO SERVE MEALS. NEARLY every family of means is in the habit of giving a few dinners to its friends during the year. As a matter of course, the mem- bers of the family are, in return, invited to " dine out." If you invite your friends to a dinner, you should not wish them to go away dissatisfied. After a varied experience of many years, both in this country and in Europe, the author feels that no apologies are neces- sary if he endeavors to enlighten our epicures and dinner-givers as to how to arrange and serve a fine dinner, from commencement to close, after the manner of the French. It should not be forgotten that much depends upon the appearance of the table, and the manner of serving the courses. In fact, more success can be attained by studied attention to the room, the table, and the serv- ing of the courses, than in the preparation of costly viands. On entering a dining-room, the first object which strikes the eye is the table. If the table is void of flowers, and other side decorations, includ- ing olives, radishes, and celery, tastefully arranged napkins and wine- glasses, an impression is given of a boarding-house table. On the contrary, when you see a beautifully decorated and artistically arranged table, the heart is immediately gladdened. A proper regard should be given to the comfort of the guests as regards temperature. Have the room neither too cold nor too warm; the HOW TO SERVE MEALS. 21 temperature should never exceed sixty degrees. The dining-room should be well aired before dinner commences. Great care should be taken that the dinner be served very hot. Noises with plates and glasses should be avoided. There is as much system in serving a fine dinner as there is in running a railroad, or in any other business. French dinners are generally served in three main courses, viz., Releves, Entries, and Rotis ; all the rest are considered side courses. It depends entirely on the taste of the host as to how many main courses he desires served. The author would suggest two relevJs, three entries, and one or two rotis; this could be made an elaborate dinner. Naturally, what you shall serve will depend entirely on what there is in market at the season. For instance, you cannot serve brook-trout in January, or canvas-back duck during the months of June, July, August, or September. However, the very best in the market should invariably be selected. Care should be taken to have the wines at the right temperature. Sherry, Sauterne, Chablis, and Rhine wines should always be served cold. Champagne should be served very cold, almost at the freezing-point. Bordeaux and Burgundy should be kept twelve hours before dinner in a room at a temperature of seventy degrees. Servants. should be instructed not to fill the glasses more than three-fourths full; for guests are in dan- ger of soiling their dresses, and, again, it is not considered good form. The following is a fair menu for a New Year's dinner, with the necessary instructions how to serve it: Blue Point Oysters, 298. Haut Sauterne. SOUPS. Cream of Asparagus, 70. Consomme" Royale, 107. Amontillado. HORS D'CEUVRE. Radishes, 292. Olives. Timbales a 1'Ecossaise, 261. RELEVES. Bass a la Regence, 305. Potatoes a la Windsor, 1008. Rauenthaler-Berg. Fillet of Beef, larded a la Parisienne, 514. Saddle of Mutton, currant jelly, 666. Pommery Sec. ENTREES.

AI-modernized reading of the original text

NEARLY every family of means is in the habit of giving a few dinners to its friends during the year. As a matter of course, the members of the family are, in return, invited to " dine out." If you invite your friends to a dinner, you should not wish them to go away dissatisfied. After a varied experience of many years, both in this country and in Europe, the author feels that no apologies are necessary if he endeavors to enlighten our epicures and dinner-givers as to how to arrange and serve a fine dinner, from commencement to close, after the manner of the French. It should not be forgotten that much depends upon the appearance of the table, and the manner of serving the courses. In fact, more success can be attained by studied attention to the room, the table, and the serving of the courses, than in the preparation of costly viands. On entering a dining-room, the first object which strikes the eye is the table. If the table is void of flowers, and other side decorations, including olives, radishes, and celery, tastefully arranged napkins and wineglasses, an impression is given of a boarding-house table. On the contrary, when you see a beautifully decorated and artistically arranged table, the heart is immediately gladdened. A proper regard should be given to the comfort of the guests as regards temperature. Have the room neither too cold nor too warm; the temperature should never exceed sixty degrees. The dining-room should be well aired before dinner commences. Great care should be taken that the dinner be served very hot. Noises with plates and glasses should be avoided. There is as much system in serving a fine dinner as there is in running a railroad, or in any other business. French dinners are generally served in three main courses, viz., Releves, Entries, and Rotis ; all the rest are considered side courses. It depends entirely on the taste of the host as to how many main courses he desires served. The author would suggest two relevJs, three entries, and one or two rotis; this could be made an elaborate dinner. Naturally, what you shall serve will depend entirely on what there is in market at the season. For instance, you cannot serve brook-trout in January, or canvas-back duck during the months of June, July, August, or September. However, the very best in the market should invariably be selected. Care should be taken to have the wines at the right temperature. Sherry, Sauterne, Chablis, and Rhine wines should always be served cold. Champagne should be served very cold, almost at the freezing-point. Bordeaux and Burgundy should be kept twelve hours before dinner in a room at a temperature of seventy degrees. Servants. should be instructed not to fill the glasses more than three-fourths full; for guests are in danger of soiling their dresses, and, again, it is not considered good form. The following is a fair menu for a New Year's dinner, with the necessary instructions how to serve it: Blue Point Oysters, 298. Haut Sauterne. Cream of Asparagus, 70. Consommé Royale, 107. Amontillado. Radishes, 292. Olives. Timbales a 1'Ecossaise, 261. Bass a la Regence, 305. Potatoes a la Windsor, 1008. Rauenthaler-Berg. Fillet of Beef, larded a la Parisienne, 514. Saddle of Mutton, currant jelly, 666. Pommery Sec.

The table