LUNCHEONS
33
pouring cold water on them immediately after the hot water is poured off.
A scale and a half-pint tin cup are indispensable cooking utensils, as the success of many dishes depends on exact weight and measurements.
Except in a few cases, receipts given in "Century Cook Book" are not repeated here.
ORDER OF COURSES
| First Course | Fruits |
| Cocktails | |
| Canapés | |
| Oysters on the half shell | |
| Clams on the half shell | |
| First or Second Course | Soup |
| First, Second, or Third Course | Eggs |
| Fourth Course | Shell-fish |
| Lobsters | |
| Fish | |
| Fifth or Seventh Course | Entrées |
| Sixth Course | Meats |
| Vegetables | |
| Cereals used as vegetables | |
| Chicken | |
| Seventh Course | Punches |
| Fruit | |
| Cheese dishes | |
| Entrées | |
| Eighth Course | Game |
| Salads | |
| Cold service | |
| Cheese |
