What was a typical dinner party menu in 1925?

First Course (Appetizer):

- Oyster Cocktail: Fresh oysters served on the half shell with a flavorful sauce.

- Celery and Olives: Simple yet elegant, stalks of celery and olives were popular hors d'oeuvres.

- Canapés: Small, open-faced sandwiches with various toppings such as caviar, pâté, or cheese and crackers.

Main Course (Entrées):

- Roast Beef: A tender and juicy roast beef served with a rich gravy and accompanied by roasted potatoes, and seasonal vegetables.

- Baked Chicken: A whole chicken roasted in the oven and seasoned with herbs and spices.

- Poached Salmon: A delicate salmon fillet poached in a flavorful broth and served with a side of lemon wedges.

- Lamb Chops: Grilled or roasted lamb chops with a mint sauce.

Side Dishes:

- Mashed Potatoes: A classic side dish made from whipped potatoes with butter, milk, and seasonings.

- Green Beans: Sautéed green beans seasoned with butter, salt, and pepper.

- Corn: Fresh corn on the cob or creamed corn.

Dessert:

- Apple Pie: A classic American dessert made with fresh apples baked in a flaky crust.

- Chocolate Cake: A rich and decadent chocolate cake, possibly served with vanilla ice cream.

- Fruit Salad: A refreshing combination of fresh fruits such as oranges, grapes, bananas, and strawberries.

Drinks:

- Cocktails: Popular cocktails of the time might include the Sidecar, Bee's Knees, or the Clover Club.

- Wine: Red or White wine to pair with the meal.

- Soft Drinks: Some popular non-alcoholic beverages included lemonade, ginger ale, and sparkling water.