It is more convenient for the carver if only one plate is placed
in front of him at a time. Hot plates should l>e kept on the side
tal>le, one set in front of the carver, and a sec^md held in the
left hand. The waitress should stand at the left of the carver,
unless he prefers the opposite side. When the plate in front of
the carver is filled, it is removed from the left with the right
hand, and a hot plate put in place with the left hand in order
to reduce interference with the carver. After placing tlie filletl
plat^B, the waitress should secure a fresh plate from the side
table and return to the same position hy the carver.
Tliis metho<l means slow service and should not be followed
unless the imndjer to be sej'ved iis few or there is niore than one
waitress. It may be hurried by ha\ing the vegetables sensed
at the other end of the table. In this case, the plate must be
carried from the cancer to the server and then placed at the
246
A MANUAL OF HOME-MAKING
I uugc
inteiidcKj cover. If tiic ve^c'tables, Rra\y, and bread am to
be piissecl, the following order may l)e observed: potatoes,
^ravy, bread, other vegetablen, eondiriicnt, niieh as jolly of]
pickles.
Infontuil nietkod.
For the informal method, all the i>lates are placed in front
of the carver. It is wisritiai on tlie part of tht* carver, with this
type of service, to cut the entire number of portions l>efore:
Ix^ginniii^ to serve.
After the plate Lh filled, the carver may pass it with his ri^ht
hand to the person at his left, or with his left hand to the |K'r*
son at his right. In this order it i;^ passed from one to the other
until it reat!hes its destination. The veKetahles may be served
by the carver or by someone at the opposite end of the table.
Clearing the table for dessert
Semi-formal method.
The large general dishes should be removed first. The platca'
are taken from the inthvidua! cover, and carrietl from the room,
one in each hand. Smaller equipment, such as salt and f>c*fjper
dishes^ should Ite removed on a small tray. Nothing should In*
left on the tal)le which is not to be used for the remainder of
the meal. Glasses may be left, since many individuals prefer
water toward the close of a meah The table is crumbed with
a clean folded napkin and plate, or with a crunilj brush or knife
and tray. One should replace in an orderly way any silver oi
glassware left for the last course.
Infomia! method.
The large general dishes should Ik? removed first. The platea]
are then taken fnjiu the individual covers, and one placed
carefully and quietly on top of the other. One should not at-
tempt to pile more than can l>e safely and quietly handled.
It saves time and effort to have a wheeled tray or a large tray
on the side table. Platens may then be carried two at a time
to this table, carefully stacked njmn it, and all removed at
oucc. The dining table should then k? crumbed.
I
I
262
A MANUAL OF HOME-MAKINO
until Tuesday. Before washing day, clothing shoiild be
oughly gone over to discover rents and stains, carefully i
and the white clothes put to soak. This preliminary worl^
qnires time which it may be inconvenient to give on Sat"
and which may not be justified on Sunday,
The following outEne is suggested for the preparat«
clothes for washing:
1. Sort the clothea iiccordmg to kind:
Page 132
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
It is more convenient for the carver if only one plate is placed
in front of him at a time. Hot plates should l>e kept on the side
tal>le, one set in front of the carver, and a sec^md held in the
left hand. The waitress should stand at the left of the carver,
unless he prefers the opposite side. When the plate in front of
the carver is filled, it is removed from the left with the right
hand, and a hot plate put in place with the left hand in order
to reduce interference with the carver. After placing tlie filletl
plat^B, the waitress should secure a fresh plate from the side
table and return to the same position hy the carver.
Tliis metho<l means slow service and should not be followed
unless the imndjer to be sej'ved iis few or there is niore than one
waitress. It may be hurried by ha\ing the vegetables sensed
at the other end of the table. In this case, the plate must be
carried from the cancer to the server and then placed at the
246
A MANUAL OF HOME-MAKING
I uugc
inteiidcKj cover. If tiic ve^c'tables, Rra\y, and bread am to
be piissecl, the following order may l)e observed: potatoes,
^ravy, bread, other vegetablen, eondiriicnt, niieh as jolly of]
pickles.
Infontuil nietkod.
For the informal method, all the i>lates are placed in front
of the carver. It is wisritiai on tlie part of tht* carver, with this
type of service, to cut the entire number of portions l>efore:
Ix^ginniii^ to serve.
After the plate Lh filled, the carver may pass it with his ri^ht
hand to the person at his left, or with his left hand to the |K'r*
son at his right. In this order it i;^ passed from one to the other
until it reat!hes its destination. The veKetahles may be served
by the carver or by someone at the opposite end of the table.
Clearing the table for dessert
Semi-formal method.
The large general dishes should be removed first. The platca'
are taken from the inthvidua! cover, and carrietl from the room,
one in each hand. Smaller equipment, such as salt and f>c*fjper
dishes^ should Ite removed on a small tray. Nothing should In*
left on the tal)le which is not to be used for the remainder of
the meal. Glasses may be left, since many individuals prefer
water toward the close of a meah The table is crumbed with
a clean folded napkin and plate, or with a crunilj brush or knife
and tray. One should replace in an orderly way any silver oi
glassware left for the last course.
Infomia! method.
The large general dishes should Ik? removed first. The platea]
are then taken fnjiu the individual covers, and one placed
carefully and quietly on top of the other. One should not at-
tempt to pile more than can l>e safely and quietly handled.
It saves time and effort to have a wheeled tray or a large tray
on the side table. Platens may then be carried two at a time
to this table, carefully stacked njmn it, and all removed at
oucc. The dining table should then k? crumbed.
I
I
262
A MANUAL OF HOME-MAKINO
until Tuesday. Before washing day, clothing shoiild be
oughly gone over to discover rents and stains, carefully i
and the white clothes put to soak. This preliminary worl^
qnires time which it may be inconvenient to give on Sat"
and which may not be justified on Sunday,
The following outEne is suggested for the preparat«
clothes for washing:
1. Sort the clothea iiccordmg to kind: