if you serve a canape, do not repeat the latter as the opening of the
dinner. For instance, you should not serve a Lobster Canape in the
drawing room and a Finnan Haddie Canape at the dinner table. Fruit
cocktails of every kind, and canapes are in order for this commencement
of the meal.


A GOOD FRUIT COCKTAIL RECIPE

Mix shredded pineapple, halved strawberries, (fresh, not preserved),
with grapefruit pulp, the pulp in a two to one proportion to the
pineapple, chill and cover with wine dressing. To be served in
champagne glass, with top garnish of a large strawberry for each glass.


The soup course may be preceded by one of fruit, where the cocktail or
canape has been served in the drawing room. Supposing it to be
strawberries, the berries will already be waiting in a small plate when
the guests take their seats upon entering the dining room. They should
be unhulled, large, selected berries, and may be eaten either by hand
(dipped in the sugar mound into which they are thrust on the plate) or
with the strawberry fork. The serving of a finger bowl with this course
is a matter of taste.

When this course has been removed, the soup is served, and the head
waitress pours the sherry, while cakes and olives are passed by a
second waitress.

If fish comes next--we will presume the fish to be Shad a la Delmonico,
Halibut a la Meniere or Turbans of Flounder--it is passed in the