. Cracker with oyster,
clam or lobster soups, grated cheese (Parmesan preferred) with macaroni
soup. Celery, radishes or olives with all meat soups. Croutons with
puree of vegetables of all kinds and with chowders or hard water
crackers with the latter.

Fish

RAW SHELL FISH.--Serve oysters and clam very cold or deep in their
shells pressed into a plate of cracked ice. Garnish with quarters of
lemon. Pass horse radish, tabasco sauce or tomato catsup and crackers
or wafers or brown bread and butter.

COOKED SHELL FISH.--Brown sauce and toast with boiled oysters. Cabbage
salad, French dressing, tomato relish or catsup with fried oysters.
Lettuce, French dressing, or tomatoes raw or chili sauce or catsup;
sauce tartare; with boiled lobster. Sauce tartare and bread with
deviled crabs or lobster. Sauce tartare and bread with lobster farce.
French rolls and lettuce salad with lobster.

PLANKED OR BAKED FISH.--Potato puff, cucumbers with French dressing or
cucumber sauce. Boiled fish; fried potato balls or French fried
potatoes and cucumbers. Boiled fish; sauce hallandaise, boiled potatoes
with parsley and cucumbers. Small fried fish; sauce tartare and crisp
bread. Fish croquettes or cutlets; potato roses and crisp rolls.
Halibut steaks; cucumbers, brown bread and butter. Creamed or deviled
fish; cucumber sauce and crisp bread. Salt cod fish; boiled potatoes,
parsnips, biscuits or brown bread. Salt mackeral; fried mush corn
bread, gooseberry sauce. Fish timbales; cream sauce or lobster, shrimp
oyster sauce, small potato balls. Sweets should not follow a fish
supper or luncheon.

ENTREES.--Timbales, with cream sauce and peas; mushrooms; pass crisp
bread. Croquettes with peas. Bondins with peas and delicate sauce.

ROASTS.--Serve with the meat course one starchy and one succulent
vegetable, unless a dinner salad is served which generally takes the
place of the succulent vegetable. Never serve two starchy vegetables
together and do not serve potatoes with meat if they were served with
the fish course.

Beef

With roast ribs of beef serve a choice of the following.

STARCHY VEGETABLES.--Mashed potatoes, baked sweet potatoes, browned
roasted potatoes, baked squash, hominy, Yorkshire pudding, corn meal
dumplings.

SUCCULENT OR GREEN VEGETABLES.--String beans, new beets, lima beans,
green corn, scalloped or baked tomatoes, egg plant (stuffed), parsnips,
kale, cabbage and asparagus.

WITH SIRLOIN ROAST.--Stuffe