ything of a like
nature. The color and flavor of the various courses should be as
different from each other as possible, offering all the foods in their
respective seasons and of the finest quality.

COURSES FOR A FORMAL DINNER.--First course: Oysters, as a rule, should
be served at the beginning of a dinner, though they are used only in
those months of the year in which the letter "r" occurs. The balance of
the year little neck clams are used. The second course consists of a
soup, the clear soup being preferred, accompanied by crackers or bread.
Celery may be served also. The third course consists of fish, boiled or
fried, and should be accompanied by small boiled potatoes; if boiled or
cooked in any fancy manner, serve radishes. Fourth course: An entree is
next in order if desired; it should be made in a fancy way, so as to
avoid carving; bread should be the accompaniment. Relishes, such as
olives, salted almonds, etc., are served with this course. The fifth
course consists of roasts. These may be composed of beef, veal, mutton,
lamb, venison, turkey, duck, goose, or capon, accompanied by one or two
vegetables. Sixth course: Punch or sherbet may be dispensed with or
not, as fancy dictates. The seventh course consists of snipe, prairie
chicken, squabs, etc., but poultry, such as spring chicken, or duck,
may be served instead. Eighth course: Any appetizing salad with cheese
wafers. Ninth course: Hot and cold sweet dishes, consisting of
puddings, ice cream, cakes, etc. Tenth course: Turkish or black coffee
served demi-tasse. The above makes a pleasant menu, but it can be made
simpler or more elaborate as one chooses. Before serving the dessert
all the dishes should be removed, save the drinking: glasses, and all
crumbs should be lifted from the cloth by means of the crumb knife and
tray. A dessert plate and dessert spoon and knife provided they are
needed, should then be placed in front of each guest. Coffee (made
after the manner of after dinner coffee) should be passed last,
demi-tasse, and served clear. Sugar and cream should follow, in order
that those who prefer either or both, may help themselves as they
please.

Proper Vegetables and Sauces to Serve With Meats

"The veal artist puts both heart and mind into every dish. It
blends with the season, it is suited to the occasion and harmonizes
with the general manner of living."--Sarah Tyson Rorer.

SOUPS.--Bread or bread sticks with clear soups