THE REAL.HOME-KELPER

COURSES

First Course—Appetizers, cold hors-d’ceuvres, eaten preliminary to the dinner,
supposed to stimulate the flow of the digestive Juices and create an appetite.

Second Course—Oysters or Shellfish. Salt, pepper, cayenne, tabasco sauce,
and tiny brown-bread sandwiches are passed with this course.

Third Course—A Clear Soup. MHors-d’ceuvres, such as celery, olives, radishes
or pimolas, are passed with this course.

Fourth Course—Fish, broiled, fried, or baked; sometimes potatoes, and
generally cucumbers or tomatoes dressed, are served.

Fifth Course—Entrees. |

Sixth Course—The Meat Course, one vegetable besides the potato.

Seventh Course—Frozen Punches or Cheese Dishes.

Kighth Course—Game or Poultry and Salad.

Ninth Course—Hot Desserts or Cold Desserts.

Tenth Course—Frozen Desserts, Cakes and Preserves may be passed with
this course.

Eleventh Course—Fruits.

Twelfth Course—Coffee and Liqueurs.

The Informal Dinner

The hostess serves the soup, and the host the fish and the roast. Vegetables,
sauces and entrees are served from the side. Either the host or hostess makes
the salad, and the hostess serves the dessert and the coffee. ‘The cover is arranged
same as for the Formal Dinner.

The Formal Luncheon

The table may be covered or bare. If bare, use doilies for plates and glasses.
The arrangement of the cover is the same as for the Formal Dinner. Lighter
dishes are served for luncheon than for dinner; entrees take the place of the roast.
Soup or bouillon is served in cups. Fruit may be served for the first course in-
stead of canapes. ‘The hostess sometimes serves the salad and the coffee, but
it is better to have all served from the side.

The Informal Luncheon

Like the Informal Dinner except that the roasts are omitted. When luncheon
is announced, the first course may be on the table, and the dishes required for
the remaining courses arranged on the side table. Seldom more than three courses
are served. ‘Tea, coffee, or cocoa are served throughout the meal.

Garnishings

It has been said that ‘“‘what appeals to the eye generally appeals to the palate.”

Use care and taste in serving; dainty service will make the simplest food most
attractive.

Never allow any food which looks unsightly to be served. Toasted bread,
burned on one side, may take away the appetite, but toasted a golden-brown

Hints to the Correct Dresser—See Page 15
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