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Chapter XXXVIII. Suitable Combinations for Serving
Breakfast Menus
Oranges
Oatmeal with Sugar and Cream
Boiled Ham Creamed Potatoes Pop-overs or Fadges
Coffee
Quaker Rolled Oats with Baked Apples, Sugar and Cream
Creamed Fish Baked Potatoes Golden Corn Cake
Coffee
Bananas
Old Grist Mill Toasted Wheat with Sugar and Cream
Scrambled Eggs Sautéd Potatoes Graham Gems
Griddle Cakes
Coffee
Grape Fruit
Wheatlet with Sugar and Cream
Beefsteak Lyonnaise Potatoes Twin Mountain Muffins
Coffee
Sliced Oranges
Wheat Germ with Sugar and Cream
Warmed over Lamb French Fried Potatoes Raised Biscuits
Buckwheat Cakes with Maple Syrup
Old Grist Mill Coffee
Strawberries
Hominy with Sugar and Cream
Bacon and Fried Eggs Baked Potatoes Rye Muffins
Coffee
Raspberries
Shredded Wheat Biscuit
Dried Smoked Beef in Cream Hashed Brown Potatoes
Baking-Powder Biscuit
Coffee
Watermelon
Old Grist Mill Rolled Oats with Sugar and Cream
Broiled Halibut Potato Cakes Sliced Cucumbers
Quaker Biscuit
Coffee
Cantaloupe
Pettijohn’s with Sugar and Cream
Cecils with Tomato Sauce Potato Balls Rice Muffins
Coffee
Peaches
Farinose with Sugar and Cream
Omelette Potatoes à la Maître d’Hôtel Berry Muffins
Coffee
Blackberries
H-O with Sugar and Cream Dropped Eggs on Toast
Waffles with Maple Syrup
Coffee
Pears
Old Grist Mill Rolled Wheat with Sugar and Cream
Corned Beef Hash Milk Toast
Coffee
Grapes
Cereal with Fruit
Fried Smelts Baked Sweet Potatoes Sliced Tomatoes
Oatmeal Muffins
Coffee
Oatmeal Mush with Apples
Hamburg Steaks Creamed Potatoes White Corn Cake
Coffee
Plums and Pears
Cracked Wheat with Sugar and Cream
Baked Beans Fish Balls Brown Bread
Old Grist Mill Coffee
Sliced Peaches
Germea with Sugar and Cream Brown Bread Toast
Cold Sliced Meat Sautéd Sweet Potatoes
Coffee
Wheatena with Sugar and Cream
Fish Hash Buttered Graham Toast
Strawberry Short Cake
Coffee
Grapes
Old Grist Mill Rye Flakes with Sugar and Cream
Lamb Chops Baked Potatoes Raised Muffins
Doughnuts and Coffee
Luncheon Menus
Grilled Sardines
Baked Apples with Cream Rolls Sponge Cake
Cocoa
Creamed Chicken
Celery Rolls
Grapes and Apples
Tea
Lamb Croquettes
Dressed Lettuce Baking-Powder Biscuit
Gingerbread Cheese
Tea
Split Pea Soup Crisp Crackers
Egg Salad Entire Wheat Bread
Oranges
Cocoa
Cold Sliced Meat Cheese Fondue
Bread and Butter
Sliced Peaches Cookies
Old Grist Mill Coffee
Broiled Ham Scalloped Potatoes
Brown Bread and Butter
Sliced Oranges Wafers
Scalloped Oysters Rolls
Dressed Celery
Polish Tartlets Tea
Salmi of Lamb Olives
Bread and Butter
Cake Chocolate
Oyster Stew
Oyster Crackers or Dry Toast
Pickles
Cream Whips Lady Fingers
Scalloped Turkey
Brown Bread Sandwiches
Lettuce Salad Cheese Straws
Tea
Turban of Fish Saratoga Potatoes
Warmed over Muffins
Nuts Crackers Cheese
Tea
Cream of Tomato Soup Croûtons
Omelet with Vegetables
Bread and Butter
Bananas Tea
Salad à la Russe
Graham Bread and Butter
Peach Sauce Scotch Wafers
Tea
Cold Sliced Tongue
Macaroni and Cheese
Lettuce Salad Crackers
Wafers Coffee
Salmon Croquettes Rolls
Dressed Lettuce
Strawberries and Cream
Tea
Beef Stew with Dumplings
Sliced Oranges Cake
Tea
Lobster Salad Rolls
Raspberries and Cream Wafers
Russian Tea
Cold Sliced Corned Beef
Corn à la Southern
Entire Wheat Bread and Butter
Grapes and Pears
Dinner Menus
Cream of Celery Soup
Roast Beef Franconia Potatoes Yorkshire Pudding
Macaroni with Cheese Tomato and Lettuce Salad
Chocolate Cream
Café Noir
Tomato Soup
Baked Fish Hollandaise Sauce
Shadow Potatoes Cole Slaw
Fig Pudding
Crackers Cheese Café Noir
Potato Soup
Boiled Fowl Egg Sauce Boiled Rice Mashed Turnips
Celery Vegetable Salad
Bread and Butter Pudding
Macaroni Soup
Fricassee of Lamb Riced Potatoes Stewed Tomatoes
String Bean and Radish Salad
Fruit and Nuts
Duchess Soup
Fried Fillets of Halibut Shredded Potatoes Hot Slaw
Beefsteak Pie
Irish Moss Blanc-Mange with
Vanilla Wafers
Kornlet Soup
Maryland Chicken Baked Sweet Potatoes
Creamed Cauliflower Cranberry Sauce
Dressed Lettuce Polish Tartlets
Café Noir
Vegetable Soup
Veal Cutlets Horseradish Mashed Potatoes
Cream of Lima Beans Dressed Celery
Cerealine Pudding
St. Germain Soup
Beefsteak with Oyster Blanket Stuffed Potatoes Spinach
Pineapple Pudding Cream Sponge Cake
Café Noir
White Soup
Boiled Salmon Egg Sauce Boiled Potatoes Green Peas
Cucumbers
Strawberries and cream Cake
Tomato Soup without Stock
Braised Beef Horseradish Sauce Scalloped Potatoes
Squash
Baked Indian Pudding Café Noir
Bisque Soup
Broiled Shad Chartreuse Potatoes Asparagus on Toast
Cucumber and Lettuce Salad
Prune Whip Custard Sauce
Cream of Pea Soup
Boiled Mutton Caper Sauce Mashed Potatoes
Turkish Pilaf
Graham Pudding Fruit and Nuts
Turkish Soup
Lamb Chops French Fried Potatoes Apple Fritters
Beet Greens
Caramel Custard Café Noir
Irish Stew with Dumplings
Fish Croquettes Dinner Rolls Radishes
Custard Soufflé Creamy Sauce
Crackers Cheese
Black Bean Soup
Halibut à la Créole Potatoes en Surprise
Brussels Sprouts
Swiss Pudding Café Noir
Cream of Clam Soup
Fried Chicken Boiled Potatoes
Sliced Tomatoes Shell Beans
Peach Short Cake Crackers and Cheese
Cream of Lima Bean Soup
Roast Duck Mashed Sweet Potatoes
Cauliflower au Gratin
Rice Croquettes with Currant Jelly
Grapes Pears
Crackers Cheese Café Noir
Chicken Soup
Broiled Sword Fish Cucumber Sauce
Baked New Potatoes Sugared Beets
Strawberry Cottage Pudding
Iced Coffee
Menu for Thanksgiving Dinner
Oyster Soup Crisp Crackers
Celery Salted Almonds
Roast Turkey Cranberry Jelly
Mashed Potatoes Onions in Cream Squash
Chicken Pie
Fruit Pudding Sterling Sauce
Mince, Apple, and Squash Pie
Neapolitan Ice Cream Fancy Cakes
Fruit Nuts and Raisins Bonbons
Crackers Cheese Café Noir
Menu for Christmas Dinner
Consommé Bread Sticks
Olives Celery Salted Pecans
Roast Goose Potato Stuffing Apple Sauce
Duchess Potatoes Cream of Lima Beans
Chicken Croquettes with Green Peas
Dressed Lettuce with Cheese Straws
English Plum Pudding Brandy Sauce
Frozen Pudding Assorted Cake Bonbons
Crackers Cheese Café Noir
A Full Course Dinner
First Course
Little Neck Clams or Bluepoints, with brown-bread sandwiches. Sometimes canapés are used in place of either. For a gentleman’s dinner, canapés accompanied with Sherry wine are frequently served before guests enter the dining-room.
Second Course
Clear soup, with bread sticks, small rolls, or crisp crackers. Where two soups are served, one may be a cream soup. Cream soups are served with croûtons. Radishes, celery, or olives are passed after the soup. Salted almonds may be passed between any of the courses.
Third Course
Bouchées or rissoles. The filling to be of light meat.
Fourth Course
Fish, baked, boiled, or fried. Cole-slaw, dressed cucumbers, or tomatoes accompany this course; with fried fish potatoes are often served.
Fifth Course
Roast saddle of venison or mutton, spring lamb, or fillet of beef; potatoes and one other vegetable.
Sixth Course
Entrée, made of light meat or fish.
Seventh Course
A vegetable. Mushrooms, cauliflower, asparagus, or artichokes are served.
Eighth Course
Punch or cheese course. Punch, when served, always precedes the game course.
Ninth Course
Game, with vegetable salad, usually lettuce or celery; or cheese sticks may be served with the salad, and game omitted.
Tenth Course
Dessert, usually cold.
Eleventh Course
Frozen dessert and fancy cakes. Bonbons are passed after this course.
Twelfth Course
Cracker, cheese, and café noir. Café noir is frequently served in the drawing and smoking rooms after the dinner.
Where wines and liquors are served, the first course is not usually accompanied by either; but if desired, Sauterne or other white wine may be used.
With soup, serve Sherry; with fish, white wine; with game, Claret; with roast and other courses, Champagne.
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 alcohol, 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
Little Neck Clams
Consommé au Parmesan
Olives Salted Pecans
Bouchées
Fillets of Halibut à la Poulette with Mayonnaise
Tomatoes Delmonico Potatoes String Beans
Larded Fillet of Beef with Horseradish Sauce
Glazed Sweetbreads
Artichokes with Béchamel Sauce
Sorbet
Broiled Quail with Lettuce and Celery Salad
Banana Cantaloupe
Sultana Roll with Claret Sauce
Cinnamon Bars Lady Fingers Bonbons
Crackers Cheese
Café Noir
Anchovy Canapés
Julienne Soup
Olives Celery Ginger Chips
Oyster and Macaroni Croquettes
Stuffed Fillets of Halibut, French Hollandaise Sauce
Tomato Jelly Spring Lamb Potato Fritters
Asparagus Tips with Hollandaise Sauce
Chaud-froid of Chicken
Crême de Menthe Ice
Larded Grouse Bread Sauce Lettuce and Radish Salad
Mont Blanc
Bombe Glacée Sponge Drops Almond Crescents Bonbons
Crackers Cheese
Café Noir