Official dinners all over the world are always served after the French fashion, and are divided into three distinct parts.  Two of them are served from the kitchen, and the third from the pantry.

The first part of the dinner served French style includes from oysters on the shell to the sherbets.

The second service continues to the sweet dishes.

The third includes ice, cakes, fruits, cheeses, which are all understood as desserts, and are dressed in the pantry.

All principal dishes which are artistically decorated are shown to the President first, then are carried around the table before being carved by the Steward in the pantry.

Fancy folding of the napkins is considered out of fashion; plain square folded, so as to show monogram in the middle, is much preferred.

The following diagram will illustrate the arrangement of the glasses on the table. (See diagram.)

[Illustration:  DIAGRAM ILLUSTRATING HOW TO ARRANGE GLASSES ON TABLE.]

A—­Plate.

I—­Glass for Sauterne.

II—­Glass for Sherry.

III—­Glass for Rhine Wine.

IV—­Glass for Water.

V—­Glass for Champagne.

VI—­Glass for Burgundy.

Flower decorations on the table are to be in flat designs, so as not to obscure the view of the guests.

Corsage boquets for ladies consist of not more than eight large roses tied together by silk ribbon, with the name of the lady stamped on in gold letters.

Gentlemen’s bouttonieres consist only of one rosebud.

Boquets for ladies are to be placed on the right side; for gentlemen, on the napkin next to card bearing his name.

Printed menus are never used on any official occasion.

The private dinners menus are either printed or written on a plain card and placed on each cover.

Liquors, cordials, cigars are served on a separate table after the ladies have retired to the parlor.

[Illustration]

FOR THE SICK.

Dishes for invalids should be served in the daintiest and most attractive way; never send more than a supply for one meal; the same dish too frequently set before an invalid often causes a distaste, when perhaps a change would tempt the appetite.

When preparing dishes where milk is used, the condition of the patient should be considered.  Long cooking hardens the albumen and makes the milk very constipating; then, if the patient should be already constipated, care should be taken not to heat the milk above the boiling point.