Page:The Boston cooking-school cook book (1910).djvu/694

 After serving café noir in drawing-room, pass pony of brandy for men, sweet liqueur (Chartreuse, Benedictine, or Parfait d'Amour) for women; then Crême de Menthe for all.

After a short time Apollinaris should be passed. White wines should be served cool; Sherry should be as near the temperature of the room in which it is served as possible. Champagne should be served very cold by allowing it to remain in salt and ice at least one-half hour before dinner time. Claret, served without cooling, and as it contains so small amount of alchohol, is not good the day after opening.

For a simpler dinner, the third, seventh, eighth, and tenth courses, and the game in the ninth course, may be omitted.

For a home dinner, it is always desirable to serve for first course a soup; second course, meat or fish, with potatoes and two other vegetables; third course, a vegetable salad, with French dressing; fourth course, dessert; fifth course, crackers, cheese, and café noir.

At a ladies' luncheon the courses are as many as at a small dinner. In winter, grape fruit is sometimes served in place of oysters; in summer, selected strawberries in small Swedish Timbale cases.

Menus for Full Course Dinners

Blue Points Consommé à la Royal Olives     Celery      Salted Almonds Swedish Timbales with Chicken and Mushrooms Fried Smelts     Sauce Tartare      Dressed Cucumbers Saddle of Mutton     Currant Jelly Sauce Potatoes Brabant     Brussels Sprouts Suprême of Chicken Mushrooms à la Sabine Canton Sherbet Canvasback Duck     Olive Sauce Farina Cakes with Jelly Celery Salad Apricot and Wine Jelly Nesselrode Pudding     Rolled Wafers      Parisian Sweets Crackers     Cheese Café Noir