The Houston daily post. [volume] (Houston, Tex.) 1886-1903, 1897-01-10

| upon inc acquisition OF hoth MI. and Ms
Cannon. Mrs. Cannon is a lady Of culture
and is great addition to Hous.ons In
,elleciual and social circles.
How TO COMPOSE 4 DINNER.
Full Directions for the Nev House,
keeper How TO serve This Meal.
Juliet Corson in What TO Eat.
| Following are the names Of the different
courses which make up the detail OF the
regular dinner. both the English and
French names being given. The complete
detail Of service is indicated so that the
most inexperienced can succeed The she'll
fish Cliutres)' includes small raw oysters,
and little neck or hard shell clans on the
halfshell at the same time, brown bread,
cut very thin and hutterod, and cut lemons.
salt. cayenne and some sharp table sauces
are placed upon the table in the original
bottles. The soup (Potage) is varied ac-
cording TO the character OF the dinner. II
1t is choice no matter how small it is,
there are always two soups one d perfect
clear SOUP or cousomme and the other
rich thick one, such as bisque or cream.
\ thick cut OF bread. or a roll with crisp
crust. is placed upon the napkin when the
cover. or place. is laid; this is not eaten
with the soup usually. bit is generally
used after 1t with the shellhsh. hot entree,
or at any time during dinner. The fish
tPoissonl may be OF any large kind. boiled
or baked. and served WITH a good sauce
and plain boiled potatoes. II the dinner
is large or elaborate. there should pc two
kinds Of fish. one boiled and the other
baked and served with garnish. or snall
fish with a sauce and garnish. and some
special dish OF potatoes. such as Parislenne
or Hollandasc, II shellfsh is used at
this point OF the dinner, this dish should
be large and hot like hroiled lobster, and
the other a large boiled troncon or thick
cut of salmon or hdllbut
The relshes (Hors d 'oeuyre). which are
placed upon the table as part Of the decor
alton in the American dinner and the SER
vice a Ia Russo. include all kinds OF table
sauces and catsups, sailed almonds, pickles
olives, cayiare, vinalgrottcs. small cold
entrees, such as houcheCs and pate de foe
gras picked fish aud small tongues, aud
individual escalops. all these are arranged
on the table in little dishes. The removes
trelcvesl consist OF boiled, baked and
praised meats, poultry and large game.
large veal, ham, game and cold ornamental
hsh pics and large cold joints, such as
boiled tongue and ham, generally served
small dinner may consist of On elaborate
ly dressed cold fish, il the regular fish SER
vice has been omitted. The side dishes
tentrees) are the small hot meats gar
nished, such as outlets, chops Dreaded or
larded. sweet breads garuished frtcauleaux.
fricassees, ragouts and escalopeo, all hot
hot raised pies. pates and rssolcs COM
binatou salads of vegetables, salads with
mayonnaise, such as chicken and lobster:
in brief, any dish In size less than Joint
or roast. Roman punch tsorheU. There
are many delicious ices served under the
general name Of Roman punch, all having a
combination of frozen fruit sherhat and
some fine liquor, cordial, wine or spirit;
served in the midst of the dinner, when
the palate needs the sense Of refreshment
they lmpart to It; they prepare it 10, re-
newed enjoyment, and render 1t capable OF
approaching the intense flavor Of the roast
aud the bouquet of the Burgundy or Cham.
payne that follow these. The roast (rotn.
For family dinners the roast may le a
Joint OF any meat preferred; out Tor spocla! |
IL should be OF yenison, larlod |
hare or some large game bird. II wild |
duck is served, there should be more thur !
one, because only the breast is carved; |
when canvasbacks are used. half brtast |
cut IN one piece is helped to aAch guest
Smaller birds either roasted or broiled. may |
be served in this course. Al game should |
be underdone.
y sdTNlsH OF WaleTcrcsS or celery IL used
with birds, and always currant Jelly AMI
special sauces should come to the table
with yenison and hare. Salad (Salade). 4 !
green salad is the proper Accompaniment
OF the roast; It may he watercross. lat
tuce, celery. chccory. escarole burnet.
nasiNrtlum tleaves, fruit and flowersl, corn
salad, daudelion, tarragcn. feunel. mint.
Young onions and any Of the green sweet
lerhs; the first five named varieties arc
he most generally used. Sometimes To-
naiocs and cucunlbors are served here in
his, although they mare pro norly b lopr
he cucumbers With tho fish: and the toT3a,
ocs with mayonnGisr should bo amon~
the cold entrees. The best dressing for
'reon salad is Of oil. vinegar salt and pep
per- salad with inayonnaise belongs
-mons the cold entrees, as do the sailds a.
ola cooked vegetables. \ little Old rirb
,hcose may be served with the green salad
II desired. '"'
side dishes icntrcmotsl-Afte tho reas,
mn us Accommodating green salad II is
ms, omaiy to servo he. vocets hics dtessnI
WIN sauces hot meat. fish or game MOS
'r,queties and frittors with sauces. ergs
n elaborate form with sauces laryc csl5
lde Dishes and the second course sweets
,uch as croque;tes chaTloties, crncuan,es
lmbalos, cold puddines In mods h., r,s
llne' with SAUCES rastries nodded isllt
oines '''A~e'
nssscr' Tho dessert consists =, ~
mall cold sweets. snch as eclai-s fs,c.,
atts c7Nff pct,E fours. confeclinncrv
andied fruits nuts. Individual wooded a.,
lCs ICES ard creams. glaces anArara ,ot-
Nhor N dessert 70 divided into ,,yo rar..
ne dlsNes called glaces or ices are sory,,i
'rsf those include every sweet which cs-
. cryS'ali7cd. frozen or icoa after .ba,,
ONES ne dessert proper. cornnsoa n, On,
led and dry fruits, nuts h0nhnns and a.
y lsncv csE.f or neti'-f0rrs. With m.
heesc ane coffee =, tho last. '''
In preparing the varians dishes Tor ~.
lrner VII oh can he made ready in "a
anoe. either unoorfcd or for cold ssryIe.
ne oyeters or CLANS on the half sse,I a.,
be kept IN the toe until just ha,srs 81.
inner Is announced; they are then 70 he