If the ladies _only_ retire to the drawing room, one waitress
serves them there with coffee, while another remains in the dining
room. Here she passes cigars and cigarettes on a tray, together with a
lighted candle or matches, and then serves coffee and cordials or
brandy and soda.

It is good form for the waitress to serve carbonated water in
apollinaris glasses in the drawing room about an hour after the
conclusion of the dinner.


THREE FORMAL DINNER MENUS

1. Grapefruit. Chicken Consomme with Oysters. Bread Sticks (served like
roll in napkin). Deviled Crabs. Chicken Mousse with Sauterne Jelly.
Saddle of Mutton. White Potato Croquettes. Carrots and Turnips a la
Poulette. Currant Mint Sorbet. Mushrooms au Casserole. Roast Grouse,
Bread Sauce. Watercress Salad. Willard Souffle. Strawberry Ice Cream.
Salted Almonds. Bonbons. Crackers and Cheese. Black Coffee.

2. Oyster Cocktail. Saltines. Mushroom and Sage Soup. Dinner Braids.
Lobster Chops. Cucumber Boats. Sauce Tartare. Swedish Timbales with
Calf's Brains. Larded Fillet of Beef with Truffles. Brown Mushroom
Sauce, Potato Rings. Flageolets. Buttered Carrots. Asparagus Jelly
with Pistachio Bisque. Ice Cream. Cream Sponge Balls. Salted Almonds.
Bonbons. Water Thins. Neufchatel Cheese. Black Coffee. (From "A Book of
Good Dinners for My Friend": Fannie Merrit Farmer.)

3. Cocktails. Caviar Sandwiches. Selected Strawberries. Mock Bouillon.
Olives. Sherry. Rolled Cassava Cakes. Turbans of Flounder. Dressed