Grand, formal dinners, where eight or ten elaborate courses are served to from ten to eighteen people and by no less than three attendants, besides a cook, can be satisfactorily carried out only by people of wealth; but "little dinners" of eight covers, though six is preferable, may be served by a cook and one waitress to the perfect satisfaction of all concerned. Less formality is observed at such dinners, but the service needs be perfect, and this is only secured by practice. The menu for a dinner of this character would be made up practically as follows: Clear soup, fish, roast with one vegetable, game or hot cheese dish with salad, an ice, wafers, coffee. The little dinner may be elaborated by the addition of oysters before the soup, or an entree after the fish or the roast, or after both.