we have already quoted, has some
aphorisms and short directions in relation to dinner-parties, which are
well deserving of notice:--"Let the number of your guests never exceed
twelve, so that the conversation may be general. [Footnote: We have seen
this varied by saying that the number should never exceed that of the
Muses or fall below that of the Graces.] Let the temperature of the
dining-room be about 68 deg.. Let the dishes be few in number in the first
course, but proportionally good. The order of food is from the most
substantial to the lightest. The order of drinking wine is from the
mildest to the most foamy and most perfumed. To invite a person to your
house is to take charge of his happiness so long as he is beneath your
roof. The mistress of the house should always be certain that the coffee
be excellent; whilst the master should be answerable for the quality of
his wines and liqueurs."

BILLS OF FARE.

JANUARY.

1887.--DINNER FOR 18 PERSONS.

_First Course._

Mock Turtle Soup,
removed by
Cod's Head and Shoulders.

Stewed Eels. Vase of Red Mullet.
Flowers.

Clear Oxtail Soup,
removed by
Fried Filleted Soles.

_Entrees._

Riz de Veau aux
Tomates.

Ragout of Vase of Cotelettes de Pore
Lobster. Flowers. a la Roberts.

Poulet a la Marengo.

_Second Course._

Roast Turkey.

Pigeon Pie.

Boiled Turkey and Vase of Boiled Ham.
Celery Sauce. Flowers.

Tongue, garnished.

Saddle of Mutton.

_Third Course._

Charlotte Pheasants, Apricot Jam
a la Parisienne. removed by Tartlets.
Plum-pudding.

Jelly.

Cream. Vase of Cream.
Flowers.

Jelly.

Snipes,
removed by
Pommes a la Conde.

We have given above the plan of placing the various dishes of the 1st
Course, Entrees, 2nd Course, and 3rd Course. Following this will be
found bills of fare for smaller parties; and it will be readily seen,