The scope of this book does not permit of any lengthy list of menus, yet by the application of the follow- ing general rules, along witn a little ingenuity and originality, many dainty and successful dinners should be easily provided by its readers. FIRST CONSIDERATIONS The Style of Dinner. — Consideration should first be given to the kind of meal required, to the number of the guests, and the occasion of the dinner. The social position of the host and hostess should also be borne in mind, as well as the means at disposal. A long course dinner with all its formalities should never be attempted by those who keep only one or two servants, it should only be served in the houses of the wealthy. Of course it is always possible to have a certain number of dishes sent in from a caterer, but this is not only more expen- sive, it is never the same as having good cooking nicely done at home. Hired waiters and waitresses can also be employed, but formality of this sort is never so enjoyable, as a more simply served repast. Fortunately for most of us, simple dinners are now the fashion, and it is even considered bad taste to offer a long and heavy meal of double courses. The time spent at table should not exceed from 1 to 1£ hours. The rules of service are not nearly so rigid as they used to be; one can assume greater freedom of action as regards the dishes given, and the order in which they are served, so long as they follow each other harmoniously. Success depends largely on having the dishes well cooked and properly served, sufficient in quantity, and, above all, of the best quality. A few choice dishes, carefully selected to suit the tastes of the guests, will give infinitely more pleasure than an elaborate spread of indifferent quality. The Season of the Year. — It is always well to select foods that are in season, as the standard fare at the time of year is nearly always the best. Although many articles, such as vegetables, fruit, and fish, can be had out of their proper season, it must be remembered that an exorbitant price will likely be asked for them, and even at that, they will in all probability be lacking in flavour. In cold weather, too, a larger number of hot dishes should be given than in summer, when foods that are cooling and refreshing are more appreciated. Variety, — Even at the simple family meal an effort should be made to vary the dishes from day to day, and to escape monotony, while at the more formal dinner, the combination of dishes should be well assorted and care taken to avoid repetition, as regards material, mode of prepara- tion, colour, taste, and garnish. There should be variety in flavour, and the dishes should follow each other in such a way as will please the palate. An insipid dish should not directly follow one that is very tasty, and the same flavouring should not be repeated in two conse- cutive dishes. If two or three different entries are served, the most savoury one should come last. There should also be variety in the method of cooking, and in the character of the different dishes. It would not do for fried cutlets to follow fried fish, for instance, nor for two grills, or two pastry dishes, to come together. A simple dish should be followed by one that is a little more elaborate, or vice versa.

AI-modernized reading of the original text

The scope of this book does not permit of any lengthy list of menus, yet by the application of the following general rules, along with a little ingenuity and originality, many dainty and successful dinners should be easily provided by its readers. FIRST CONSIDERATIONS The Style of Dinner. — Consideration should first be given to the kind of meal required, to the number of the guests, and the occasion of the dinner. The social position of the host and hostess should also be borne in mind, as well as the means at disposal. A long course dinner with all its formalities should never be attempted by those who keep only one or two servants, it should only be served in the houses of the wealthy. Of course it is always possible to have a certain number of dishes sent in from a caterer, but this is not only more expensive, it is never the same as having good cooking nicely done at home. Hired waiters and waitresses can also be employed, but formality of this sort is never so enjoyable, as a more simply served repast. Fortunately for most of us, simple dinners are now the fashion, and it is even considered bad taste to offer a long and heavy meal of double courses. The time spent at table should not exceed from 1 to 1£ hours. The rules of service are not nearly so rigid as they used to be; one can assume greater freedom of action as regards the dishes given, and the order in which they are served, so long as they follow each other harmoniously. Success depends largely on having the dishes well cooked and properly served, sufficient in quantity, and, above all, of the best quality. A few choice dishes, carefully selected to suit the tastes of the guests, will give infinitely more pleasure than an elaborate spread of indifferent quality. The Season of the Year. — It is always well to select foods that are in season, as the standard fare at the time of year is nearly always the best. Although many articles, such as vegetables, fruit, and fish, can be had out of their proper season, it must be remembered that an exorbitant price will likely be asked for them, and even at that, they will in all probability be lacking in flavour. In cold weather, too, a larger number of hot dishes should be given than in summer, when foods that are cooling and refreshing are more appreciated. Variety, — Even at the simple family meal an effort should be made to vary the dishes from day to day, and to escape monotony, while at the more formal dinner, the combination of dishes should be well assorted and care taken to avoid repetition, as regards material, mode of preparation, colour, taste, and garnish. There should be variety in flavour, and the dishes should follow each other in such a way as will please the palate. An insipid dish should not directly follow one that is very tasty, and the same flavouring should not be repeated in two consecutive dishes. If two or three different entries are served, the most savoury one should come last. There should also be variety in the method of cooking, and in the character of the different dishes. It would not do for fried cutlets to follow fried fish, for instance, nor for two grills, or two pastry dishes, to come together. A simple dish should be followed by one that is a little more elaborate, or vice versa.

Cookery for every household