name of the guest are usually placed at each place.

The custom now is for the servant to pass the dishes to each guest, the
meats, etc., being carved into convenient size for the purpose. They are
passed to the left side of the guests. All dishes, glasses, etc., not
again required on the table, should be removed when the dessert is
served.

The forks, knives and glasses to be used, should be placed on the table
at the first setting. For formal dinners usually three or four forks,
including an oyster fork, and three knives, including a silver one for
the fish course, if fish is served.

A napkin is neatly folded and placed on the plate with a small piece of
bread partly folded within it, if soup is served.

DINNER MENUS.

MENU I.

_Sardine Canapes,_
_Cream of Asparagus, Croutons, Celery,_
_Pimolas, Salted Pecans, Deviled Crabs in Shell,_
_Fried Sweetbread, Macaroni, Tomato Sauce,_
_Cheese Ramakins, French Rolls, Cabbage and Celery Salad,_
_Chocolate Loaf, Charlotte Russe Filling,_
_Coffee._

MENU II. MORE ELABORATE.

_Oyster Cocktails, Potage a la Reine,_
_Celery, Pimolas, Salted Almonds, Pickles,_
_Creamed Fish in Scallop Shell, Toast Sticks,_
_Fillet of Beef, Mushroom Sauce,_
_French Rolls, Potato Balls, Asparagus,_
_Orange Frappe, Chicken Croquettes, Green Peas,_
_Shrimp Salad, Wafers, Almond Meringues, Maple Parfait,_
_Crackers, Cheese, Cafe Noir._

MENU III. A FULL COURSE DINNER.

_Blue Points, Brownbread Sandwiches,_
_Cream of Tomato, Wafers, Olives, Celery, Salted Almonds,_
_Timbales of Halibut, Bechamel Sauce,_
_Sweetbread and Mushroom Patties, Green Peas,_
_Roast Turkey, Chestnut Stuffing, Potato Balls,_
_Parker House Rolls, Tutti Frutti in Apple Cups,_
_Asparagus, Melted Butter, Maraschino Punch,_
_Quail on Toast, Rice Croquettes, Current Jelly,_
_Tomato Jelly Cups filled with Celery and Nut Salad,_
_Fruit, Nuts, Bon Bons, Almond Cake,_
_Vanilla Ice Cream, Claret Sauce, Crackers, Cheese,_
_Cafe Noir, Creme de Menthe._

The sardine canapes, given as a first course in Menu I, is a dainty
appetizer made of sardines, boned, rubbed to a paste with a little
creamed butter and seasoned to taste with Worcestershire and a few
grains of cayenne. Spread small thin rounds of toast with the mixture,
cover with white of hard boiled egg rubbed through a sieve and place an
olive in the center of each. Cream soups are considered especially
dainty. T