Crackers, cheese, and café noir. Café noir is frequently served in the drawing and smoking rooms after the dinner.
Where wines and liquors are served, the first course is not usually accompanied by either; but if desired, Sauterne or other white wine may be used.
With soup, serve sherry; with fish, white wine; with game, claret; with roast and other courses, champagne.
After serving café noir in drawing-room, pass pony of brandy for men, sweet liqueur (Chartreuse, Benedictine, or Parfait d’Amour) for women; then Crême de Menthe to all.
After a short time Apollinaris should be passed. White wines and claret should be served cool; sherry should be thoroughly chilled by keeping in ice box. Champagne should be served very cold by allowing it to remain in salt and ice at least one-half hour before dinner time. Claret, as it contains so small an amount of alcohol, is not good the day after opening.
For a simpler dinner, the third, seventh, eighth, and tenth courses, and the game in the ninth course may be omitted.
For a home dinner, it is always desirable to serve for first course a soup; second course, meat or fish, with potatoes and two other vegetables; third course, a vegetable salad, with French dressing; fourth course, dessert; fifth course, crackers, cheese, and café noir.
At a ladies’ luncheon the courses are as many as at a small dinner. In winter, grape fruit is sometimes served in place of oysters; in summer, selected strawberries in small Swedish Timbale cases.