What to set before guests at the table, or, indeed, before one's own
family, is sometimes a perplexing matter for housekeepers to decide,
and a few bills of fare are given on the following pages as an aid.
The number of dishes can readily be increased or diminished. Any of
the company dinners can be prepared at home almost as easily as an
ordinary dinner, success depending not upon a great number of dishes,
but upon a few well cooked and well served, and a hostess apparently
free from care.
A great part of any company dinner can be prepared the day before. The
vegetables can be prepared and put in cold water, the game or meat be
larded, the meat or fish cooked for croquettes and salads, the salad
dressing made ready, and jellies, creams and cold puddings be made. If
a clear soup (and that is always best) is to be served, it also should
be made. In the morning the bread and cake can be baked, and the fish
and other dishes prepared. Early in the afternoon freeze the creams
and sherbets.
Make a list of the principal dishes. With each dish have a list of the
vegetables, sauces or other things to be served, and the time for
serving. This will insure the dishes being ready at the proper moment.
Have the plates and other dishes counted and ready to warm--and, by
the way, arrange to have these and the silver washed where the noise
cannot reach the guests.
Twelve seems to be a good number of people for a dinner party. But
very little increase in the quantity of material will be required if
the number should be as large as sixteen or eighteen. Fox six or eight
the quantity of soup, oysters, creams, sherbets and coffee, can be
diminished one-third, but that of meats and fish should not be much
smaller. It is supposed that the coffee will be served in small cups.
Although it is usually drunk clear, cream and sugar should be offered
with it.
People differ as to the kinds of breakfast required. Many believe in
the French custom of having only chocolate or coffee, rolls, and
perhaps eggs in some form. Again, others believe in and require a
substantial breakfast. There is no limit to the variety of dishes that
can be prepared for breakfast and tea if the cook has taste and
judgment in using the remains of meats, fish and vegetables left from
dinner. Either oatmeal or hominy should always be served at breakfast.
When it is possible, have fruit for the first course.