THE REAL HOME-KEEPER

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 Cucumbers Maitre d’Hotel Butter

Fourth Course
Croquettes or Sweetbreads
| Fifth Course
Saddle of Mutton, Currant Jelly Potatoes
Peas in Fontage Cups
Sixth Course
Punch
Seventh Course
Broiled Quail and Chestnut Puree Tomato Salad
Eighth Course .
Bombe Glace Sponge Cake
Ninth Course
Fruit and Bonbons
Tenth Course
Coffee (Black)
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

Sauterne, 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 meat.

Burgundy and Champagne, with salads.

Burgundy, a little warm, with game.

Port Wine or Madeira, temperature of wine cellar, with desserts.
Cordials and Brandies, with coffee.

Everybody Sells Lee’s Products.—See Page 48
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