DE DOUCEUR.

Croutes aux Ananas.
Glaces Fantaisies.
Fruits.
Cafe.
Petits Fours.

BUFFET FOR 1,000 PEOPLE.

COLD SERVICE.

Consomme on Tasse.

Sandwiches.
Caviar on Toast.
Radishes.
Celery.

Cold Salmon Mayonnaise.
Lobster and Shrimp Salad.

Westphalia Ham a la Gelee.

Boned Turkey.
Galautine of Faison.
Cold Game in Season.
Mayonnaise of Chicken.
Cold Turkey.
Fillet of Beef.
Game Pig.
Saddle of Venison, Currant Jelly.

Russian Salad.

Neapolitaine Ice-cream.
Water Ices.
Nesselrode Puddings.
Claret and Champagne Jellies.
Biscuits Glacee.
Charlotte Glacee.

Assorted Cakes.
Assorted Candies.
Tea.
Coffee.
Lemonade.

MANAGEMENT AND DIRECTION

OF

DINNERS AND RECEPTIONS

ON

STATE OCCASIONS AT THE WHITE HOUSE.

Etiquette as observed in European courts is not known at the White
House.

The President's Secretary issues invitations by direction of the
President to the distinguished guests.

The Usher in charge of the cloak-room hands to the gentleman on
arrival an envelope containing a diagram of the table (as cut shows),
whereon the name and seat of the respective guest and the lady he is
to escort to dinner are marked.

[Illustration]

A card corresponding with his name is placed on the napkin belonging
to the cover of the seat he will occupy.

The President's seat is in the middle of the table. The most
distinguished guests sit on his right and left. If their wives are
present they will occupy these seats, and the gentlemen will be seated
next to the President's wife whose seat is directly opposite the
President.

Official dinners all over the world are always served after the
French fashion, and are divided into three distinct parts. Two of them
are served from the kitchen, and the third from the pantry.

The first part of the dinner served French style includes from oysters
on the shell to the sherbets.

The second service continues to the sweet dishes.

The third includes ice, cakes, fruits, cheeses, which are all
understood as desserts, and are dressed in the pantry.

All principal dishes which are artistically decorated are shown to the
President first, then are carried around the table before being carved
by the Steward in the pantry.

Fancy folding of the napkins is considered out of fashion; plain
square folded, so as to show monogram in the middle, is much
preferred.

The following diagram will illustrate the arrangement of the glasses
on