Blue Ribbon cook book

The folded napkin is laid below the bread and butter plate, the open edge toward the plate. Do not fold napkins in fancy shapes. Place salt and pepper shakers near the four corners, or between two covers, in line with the glass. Olives, radishes, celery, pickles, jellies, etc., may be placed on the table at intervals with the necessary serving forks and spoons beside them. Place the carving knife at the right and the fork at the left of the meat platter, and tablespoons beside the vegetable dishes. Never place spoons in dishes before beginning the serving. Table Service 9 The coffee pot, sugar and cream, cups and saucers arranged in groups of two, are placed in front of the hostess at the time of serving. A tray may be used. Place handles of the dishes toward the hostess. Pass a cup and saucer so that the handle is facing the guest, with the spoon on the saucer to the right of the cup, handles parallel. The table should never look crowded with dishes. When the hostess is serving the meals, a tea-wagon near by may hold the tea-tray, water pitcher, dessert, cheese, etc. Place the chairs so that the edge of the seat just touches the tablecloth, but does not prevent it from hanging straight. Place cards may be used for seating a large number of guests. They are put above each plate. See that the covers on opposite sides of the table are directly opposite, not out of line, or in the case of an odd number, equally distant from each other. (See illustration, Page 10.) 2. Styles of Serving—There are three methods of serving meals: the Russian, the English, and the Compromise. The Russian Service is most formal. No food is on the table except candy and nuts. The plates are served in the kitchen, and placed in front of the guest; or empty plates are in place, and the serving dishes are placed to the left of each person by a waitress. Each person helps himself, or is helped by the attend- ant. The dishes of food are not set down upon the table, but are returned to the pantry. This form is rarely used, except where there are servants. The English Style is informal. Foods are served at the table by host and hostess and other members of the family. If there is a maid, the passing is done by her. The Compromise Style is a combination of the other two. The main course is usually served at the table, while the soup, salad and dessert, are served directly from the kitchen. This is most frequently used in Canada. There are two methods of serving guests: the right hand, and the left hand service. If the right hand service is used, all 10 Blue Ribbon Cook Book | } Atnar LNIW SACLYLOY HOWNIdS LOW DECORATION Diagram of table laid for home dinner (without service of maid). Table Service 11 dishes are placed and removed from the right, with the excep- tion of dishes served from the side, the guest helping himself. In the left-hand service all dishes are placed and removed from the left, with the exception of beverages. 3. Rules for Serving—Just before the meal is served, fill each glass ? full of water. Hot breads should be placed inside a clean folded napkin to keep them hot. The hostess assigns the places at the table. The lady guest of honor sits at the right of the host, and the second lady of im- portance at the left. The gentleman guest of honor at the hostess’ right. The guests stand behind their chairs until the hostess makes the move to be seated, then they sit down from the left hand side of the chair The hostess is served first, then the next person to the right, around the table in succession. If preferred the guest of honor may be served first, and then the others to her AL in order of sitting.