The evening times., 1898-12-31
OUR DAILY BREAD.
A Few suggestions From the Chef Of
the Wsldorf-Astoria.
Hrom Mhat to -

kIEpn Nndl 70 E1ll
Menus are prepared for breakfasts.
luncheons dinners and SupperS, but the
dinner menu is OF the greatest Importance.
The menus or bills of fare are generally
selected few days in advance, in order
that the necessary provisions may be pur-
chased, and that there may be ample time
to prepare everything necessary, thereby
avoiding much confusion.
The menu should be strictly followed in
every case. If the dinner is to include
ladies it should be of light, fancy dishes,
but, on the contrary. if intended for gen.
tlemen alone, it should be more substantial
and at the same time shorter. The color
of the various meats and sauces should be
as different from each other as possible,
from one course to another, Offering all
the foods in their respective seasons, and
have the early products of the finest quail
ity, and only use preserved articles when
it is impossible to obtain others.
Oysters. IS a ruie. are always served at
the beginning. though they are used only
in such months of the year as contain the
letter ''r." viz: as January. February.
March. April, September, October, NoveIn-
Der, December. In other months little
neck clans are used in their stead
After the oysters come the soups. II
two soups are to be served, select one clear
and one thick. but if only one is to be
used give the preference to the clear
soup
Hot hors d doeuvres generally consists of
timbales, croustardes, palmettes. moussel-
ines bouchees, etc. Cold side dishes are
served with the same course, such as
olives, radishes, canapes, caviar, ancho-
vies, etc.
The fish, if it is boiled or fried. should
have potatoes served with it; if broiled or
served in any fancy manner, serve cucum-
Der salad with it.
If two entrees are chosen in a dinner.
| the first entree should be made the lighter
! of the two. and they should be made in a
| fancy way so as to avoid any carving. Ter
rapin, oysters. crabs, Holsters, shrimps
and frogs are allowable as entrees, es-
! pscially during Lent
The roasts of solid Joints are composed
of saddles of either veal, mutton, lamb,
| venison or antelope, or beef tenderloins.
Also turkey, goose, duck, capon, etc, may
be served, accompanied by one or two
| vegetables.
After the roasts and vegetables. and be-
| fore the game, a punch or sheTbet is al
! ways served, but should not be given an
extra heading on the menu, simply placing
| them On line By themselves.
! Games are served Immediately following
! the sherbert, roast usually being pre-
| ferred for dinner, but poultry may be
served instead. such as turkey, eapon,
/ duck, squads, etc.
| Cold dishes are served after the game,
with salad. II no cold dishes are served
with the dinner, the salad should be served
| with the game.
| Hot and cold sweet dishes are served
after the game. and consist of puddings,
crusts. fritters, pancakes. omelets. and
| souff1ees, the cold and hot sweet dishes
| forming separate course By themselves.
The cold dishes are composed usually OF
jeilies, bavarois, creams, blancmanges,
macedoines, charlottes, etc.
After the sweet dishes comes the dessert