For contagious diseases, burn any remaining bits of food and sterilize the dishes, — cover with cold water, heat, and boil. QUESTIONS Keeping in mind that the requisite for food for the sick is ease of digestion, make a list of liquid, semi-solid, and solid foods suitable for the sick room. Explain why it is that liquid foods are invariably prescribed for the sick. Give a variety of ways of cooking and serving eggs for the sick. Keeping in mind the suggestions given in the chapter on Menu Making (see p. 321) and in the present chapter, write several menus for an indisposed or convalescent patient. CHAPTEK IV Dining Room Service Basic Principles. — Practically all rules for laying the table and all methods of serving have been formulated to bring about neatness, convenience, and order. The occasion, the size of the dining room, the number of guests, and the attendants, all have to be taken into consideration in dining room service. Therefore the method of serving must be governed by conditions. It is possible here to give only general suggestions. THE TABLE Table Linen. — Table padding, or a silence cloth, should first be placed on the table, then the tablecloth should be laid straight and smooth. If a centerpiece is used, it should be placed in the exact center of the table. Napkins should be folded simply and laid at the left of the plate. A dinner napkin is folded four times ; a luncheon napkin is folded twice to form a square or three times to form either a triangle or an oblong. If desired, the table- cloth may be omitted for breakfast or luncheon. Doilies with pads underneath them or table runners may be used instead of the tablecloth. Doilies may be placed on the serving tray. They are also often used on plates containing crackers, bread, and cakes. Baked potatoes, corn, and hot breads are served in a folded napkin. China and Glassware. — The term "cover" means the space, with its china, silver, and glassware, allowed for each guest. 837 338 THE PLANNING AND SERVING OP MEALS At least twenty-two inches of space should be allowed for a cover. (See Fig. 80.) The quantity of china on the table depends upon the occasion and the style of serving. In any form of service, the first course, if cold, should be placed on the table before the guests are seated. If the first course is a hot food, it is always placed on the table after the guests are seated. For informal occasions, and sometimes for formal occasions, the bread-and-butter plate is used. It is placed beyond the tines of the fork. Glasses are placed beyond the tip of the knife. A sugar bowl and cream pitcher, salts, peppers, etc., may also be placed on the table. A salt and a pepper should be placed so as to be accessible to each two covers. Dishes containing olives or nuts are sometimes placed on the table before the guests are seated. For breakfast, the coffee pot, hot-water pitcher, milk and cream pitchers, spoon tray, tray bowl, and cups and saucers may be placed so as to form a semicircle about the hostess's place. The coffee pot should be placed at the right, and the cups and saucers at the left. If tiles or stands for the coffee pot and hot-water pitcher are used, they should also be a part of the table service. A large tray may be used to hold all of the coffee service. Carafes for water are also often used for breakfast. If the serving is to be done without a maid; it is advisable to place all of the china (except that which must be kept in the warming oven), glass, and silver to be used for the meal either on the table or on the serving table.

AI-modernized reading of the original text

For contagious diseases, burn any remaining bits of food and sterilize the dishes, — cover with cold water, heat, and boil. Keeping in mind that the requisite for food for the sick is ease of digestion, make a list of liquid, semi-solid, and solid foods suitable for the sick room. Explain why it is that liquid foods are invariably prescribed for the sick. Give a variety of ways of cooking and serving eggs for the sick. Keeping in mind the suggestions given in the chapter on Menu Making (see p. 321) and in the present chapter, write several menus for an indisposed or convalescent patient. CHAPTEK IV Dining Room Service Basic Principles. — Practically all rules for laying the table and all methods of serving have been formulated to bring about neatness, convenience, and order. The occasion, the size of the dining room, the number of guests, and the attendants, all have to be taken into consideration in dining room service. Therefore the method of serving must be governed by conditions. It is possible here to give only general suggestions. THE TABLE Table Linen. — Table padding, or a silence cloth, should first be placed on the table, then the tablecloth should be laid straight and smooth. If a centerpiece is used, it should be placed in the exact center of the table. Napkins should be folded simply and laid at the left of the plate. A dinner napkin is folded four times ; a luncheon napkin is folded twice to form a square or three times to form either a triangle or an oblong. If desired, the tablecloth may be omitted for breakfast or luncheon. Doilies with pads underneath them or table runners may be used instead of the tablecloth. Doilies may be placed on the serving tray. They are also often used on plates containing crackers, bread, and cakes. Baked potatoes, corn, and hot breads are served in a folded napkin. China and Glassware. — The term "cover" means the space, with its china, silver, and glassware, allowed for each guest. At least twenty-two inches of space should be allowed for a cover. (See Fig. 80.) The quantity of china on the table depends upon the occasion and the style of serving. In any form of service, the first course, if cold, should be placed on the table before the guests are seated. If the first course is a hot food, it is always placed on the table after the guests are seated. For informal occasions, and sometimes for formal occasions, the bread-and-butter plate is used. It is placed beyond the tines of the fork. Glasses are placed beyond the tip of the knife. A sugar bowl and cream pitcher, salts, peppers, etc., may also be placed on the table. A salt and a pepper should be placed so as to be accessible to each two covers. Dishes containing olives or nuts are sometimes placed on the table before the guests are seated. For breakfast, the coffee pot, hot-water pitcher, milk and cream pitchers, spoon tray, tray bowl, and cups and saucers may be placed so as to form a semicircle about the hostess's place. The coffee pot should be placed at the right, and the cups and saucers at the left. If tiles or stands for the coffee pot and hot-water pitcher are used, they should also be a part of the table service. A large tray may be used to hold all of the coffee service. Carafes for water are also often used for breakfast. If the serving is to be done without a maid; it is advisable to place all of the china (except that which must be kept in the warming oven), glass, and silver to be used for the meal either on the table or on the serving table.

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