DOMESTIC ECONOMY, HYGIENE, DIETETICS. 



385 



place, and a flower with a leaf tied to it at each 

 gentleman's, for his buttonhole, are very 

 agreeable. 



Chairs. Avoid cane seats in a dining 

 room. Where fine fabrics and laces are kept 

 on them so long a time continuously (longer 

 than anywhere else), they play havoc. 



Plates. One should be at each seat. The 

 raw oysters or clams, on a separate plate, are 

 placed on the first plate. So with the soup. 

 The first plate is exchanged for the plate with 

 the fish. Always have a stock of plates in 

 reserve sufficient for all the courses and prop- 

 erly heated. The most decorated plates are 

 best enjoyed about the time of salad or cheese 

 and at dessert. 



Knives and Forks. It saves the waiter's 

 time to start with at least two forks, and two 

 knives by each plate. It is not bad to have 

 three. One knife should be of silver, for the 

 fish. Silver knives are, of course, essential 

 for fruit. 



Napkins are never supposed to appear a 

 second time before washing. Hence napkin 

 rings are domestic secrets, and not for com- 

 pany. 



Wines that can be drunk at the temperature 

 of the room maybe on the table from the start, 

 and they add to the decoration. 



Wineglasses. Three or four with the 

 water glass, are enough to start with. If you 

 have more wines, bring the glasses on with 

 them, and substitute them for the sherry glass, 

 sauterne glass, etc. Provide colored glasses for 

 still, white wines. Americans pretty generally 

 set their glasses in a row at the right of the 

 plate, in a direction across the table. The 

 French quite generally set theirs in front of the 

 plate, parallel with the edge of the table. 

 Liqueur glasses come on with the liqueurs. 



Clams (don't forget the ice in warm 

 weather) should always be on the table before 

 the company comes in. The plates with ice 

 are too ticklish for the waiter to pass over 

 shoulders. Taking up the plates is easier. 



Ice Pitchers are not articles of dinner 

 table furniture, except that in very hot weather 

 one may be used from a side table. 



Carafes and cracked ice should be within 

 everybody's reach. 



Cards on Plates, bearing the names of 

 the company, so as to seat them with reference 

 to congeniality, are very important. For host 

 or hostess to marshal them after they are in 

 the dining room is not nearly so easy as for 

 them to marshal themselves by the cards, and 

 the host and hostess are sure, in the confusion 

 of the moment, to get people placed exactly as 

 they did not intend to have them. 



Bread. Cut pieces about four inches long, 



two wide, and two thick, and always place a 

 piece beside each plate in setting the table. 



Finger Bowls are to be passed after 

 pastry on plates with doilies between the plates 

 and the bowls. The plates are to be used for 

 fruit and nuts, if there are any. If none are 

 handed, the finger bowl will not be taken from 

 the plate. The finger bowl should be filled 

 about one third, contain a slice of lemon, and 

 in very warm weather, a bit of ice. 



Fruit. It is well to have a dish, at one 

 side, independent of any that may be on the 

 table, with grapes cut into small bunches, and 

 oranges and large fruits halved. If fruit 

 decorating the table is to be used, let it be re- 

 moved and so prepared before it is passed. 



We append bills of fare four for entertain- 

 ments and twelve for family dinners. Al- 

 though they are scattered through the seasons, 

 they are almost all available at any season, 

 and with the help of the separate articles on 

 like subjects will probably aid the house- 

 keeper in answering the constantly recurring 

 question, " What shall we have for dinner? " 



"Washington's Birthday. 



Oysters on Half Shell. 



Mock Turtle Soup. 



Baked White Fish, Bechamel Sauce. 



Boiled Turkey, Oyster Sauce. 



Boiled Sweet Potatoes. 



Steamed Potatoes. Stewed Tomatoes. 



Scalloped Onions. 



Salmi of Game. 



Olives. Chicken Salad. 



Washington Pie. Bavarian Cream. 



Variegated Jelly. Marble Cake. 



Candied Fruits. Raisins and Nuts. 



Coffee. 



April 19. 



Cream of Spinach Soup. 

 Boiled Shad, Sauce Tartare. 

 Leg of Mutton a la Venison. 



Steamed Potatoes. Creamed Parsnips. 



Oyster Patties. Currant Jelly. 



Lettuce Salad. 



Delmonico Pudding. Pineapple Sherbet. 



Rolled Jelly Cake. Fruit. Coffee. 



July 4. 



Clam Soup. 



Boiled Cod, with Lobster Sauce. 

 Roast Lamb, Mint Savice. 



New Potatoes Boiled. 



Green Pease. Spinach with Eggs. 



Cucumbers Sliced. 



Chicken Patties. 



Naple Biscuits. Vanilla Ice Cream. 



Chocolate Macaroons. Strawberries. 



Coffee. 



Thanksgiving: Day. 



Oysters on Half Shell. 



Cream of Chicken Soup. 



Fried Smelts, Sauce Tartare. 



Roast Turkey, Cranberry Sauce. 



Mashed Potatoes. Baked Squash. 



Boiled Onions. Parsnip Fritters. 



Olives. Chicken Salad. 



Venison Pastry. 



Pumpkin Pie. Mince Pie. 



Charlotte Russe. Almond Ice Cream. 



Lemon Jelly. Hickory Nut Cake. 



Cheese. Fruits. 



Coffee. 



