s simply a dish served in the
first course after fish, the dish should be supplied with a silver
spoon and fork and held low enough so that the guests can help
themselves easily. _Entrees_ follow the roasts sometimes, as well as,
or instead of, coming after fish. Sweetbreads and croquettes come
under this head. These require hot plates.

The soup removed, which should be done quickly as possible, fish
should be immediately served, together with whatever vegetables form
the accompaniment. When these plates are removed the roast meats are
served on hot plates. One vegetable is usually served with each meat
course, and occasionally some vegetable forms a course by itself.
This, however, only lengthens out the repast, and is not to be
recommended.

A fresh plate is served with each course, it being the rule that no
two meals should be eaten from the same plate.

Serving the Different Courses.

Game forms the next course, with such sauces and accompaniments as are
desired. The salad follows and usually forms a course by itself,
accompanied by crackers, or thinly buttered half slices of brown
bread. These are usually passed in a silver breadbasket.

Roman punch, when it is served, comes between the roasts and the game,
thus preparing the palate for the new flavor. Cheese follows the salad
sometimes, and sometimes accompanies it. Then the ices and sweets.
When the ices are removed, the desert plates, overlaid with a dainty
doily, upon which is set a finger-bowl, are passed, and the fruits
appear. Confections are then served, to be followed with black coffee
in tiny after-dinner coffee-cups, which are passed on a salver,
together with lump sugar, and small gold or silver spoons; no cream.
The strong, French _Cafe et noir_ [Transcriber's Note: Cafe noir], or
black coffee, is always used.

If liquors are served they come in here, a decanter of Cognac being
frequently handed around with the coffee.

Jellies for the meats, relishes such as olives, celery and radishes;
all the sharp sauces and condiments which are to be used during the
meal, are on a sideboard, together with a silver breadbasket
containing a reserve of bread.

The butler should have some means of signalling for anything wanted by
means of a bell that rings in the kitchen, also of letting the cook
know when it is time to send up another course.

Guests, while not expected to ask for second helpings of any course,
are always permitted to ask for renewed