In removing a course, take all dishes containing food first, then the soiled plates and silver, beginning with the hostess or lady guest of honor. Salts and peppers are removed last on a small tray. Bread and butter plates should remain upon the table until after the salad has been served. Use a folded napkin and plate, or small tray, to remove crumbs from the table. Children should be taught to help in the serving. In many homes the mother is the only one to leave the table, remove dishes and bring in the next course; but this duty should de- volve upor the younger members of the family, both boys and girls. If waiting on table, rise quietly, leaving napkin partially folded at left hand of plate. Care should be taken to pass all the accompaniments of each course at the right time, but avoid the confusion of passing many things at once. 12 Blue Ribbon Cook Book A few common rules of table etiquette that are well to remem- ber are: Do not butter a whole slice of bread at once; break ' off a small part and spread it. Do not break bread or crackers into the soup. Use the side of the spoon when taking soup, etc., never the tip. When filling the spoon move it away from you. Do not leave spoons in cups when not in use; handle a drinking glass near the base. When finished, place knife and fork side by side in the centre of the plate. In Entertaining Guests—The first rule of all is not to attempt more than one can do easily and well. Anything con- spicuously outof harmony with one’s circumstances is in bad taste. It is, however, quite possible to combine simplicity with a pleasing presentation of food, and the accepted standards have been made with a view to minimizing the difficulties. For instance, the placing of glasses, spoons and knives at the right of the plate, and the forks at the left is not an arbitrary regulation, but because the forks are used by the left hand and the other things by the right. Afternoon Tea—This delightful form of entertaining is everywhere becoming more and more popular. Little prepara- tion is needed, and it comes at the most leisurely hour of the day. It gives one a real chance to chat with one’s friends, and so two or three at one time are usually all that are invited. Needless to say, the best china, silver and linen are produced, and daintiness is the keynote. A tea-wagon is a real labor- saver, but a prettily arranged tray on a small, firm table, looks very inviting. If you have a nest of small tables, distribute them among your guests, keeping the largest one for the tray. And then the tea itself! You will, of course, want the best, and this is where BLUE RIBBON can help you. This tea has such a delicate flavor and delightful aroma, that once you have tried it you will use no other. It is also so rich and strong that less of it is required. Full directions for making it can be found elsewhere. If desired, it may be served iced in summer, and is a wonderfully refreshing beverage. Table Service 13 If one prefers coffee instead of tea at these afternoon func- tions, Blue Ribbon Coffee is the best that can be purchased, and made according to directions, cannot be excelled. 14 Blue Ribbon Cook Book COMMON MISTAKES in COOKING Recipes are written accurately by experts after they have been tried several times, so it is better to follow them exactly. Nine our of ten mishaps, or failures, are due almost entirely to a lack of mixing, or change of the recipe, or from failure to observe the proper heat. A cupful means a half pint, level; a teaspoonful means just what it says, a level teaspoonful; half a teaspoonful means exactly one-half of the level teaspoonful. Careless measur- ing of salt will make a dish so unpleasant that it is practically useless. Divided recipes fail because they are not accurately divided.

AI-modernized reading of the original text

In removing a course, take all dishes containing food first, then the soiled plates and silver, beginning with the hostess or lady guest of honor. Salts and peppers are removed last on a small tray. Bread and butter plates should remain upon the table until after the salad has been served. Use a folded napkin and plate, or small tray, to remove crumbs from the table. Children should be taught to help in the serving. In many homes the mother is the only one to leave the table, remove dishes and bring in the next course; but this duty should devolve upor the younger members of the family, both boys and girls. If waiting on table, rise quietly, leaving napkin partially folded at left hand of plate. Care should be taken to pass all the accompaniments of each course at the right time, but avoid the confusion of passing many things at once. 12 Blue Ribbon Cook Book A few common rules of table etiquette that are well to remember are: Do not butter a whole slice of bread at once; break ' off a small part and spread it. Do not break bread or crackers into the soup. Use the side of the spoon when taking soup, etc., never the tip. When filling the spoon move it away from you. Do not leave spoons in cups when not in use; handle a drinking glass near the base. When finished, place knife and fork side by side in the centre of the plate. In Entertaining Guests—The first rule of all is not to attempt more than one can do easily and well. Anything conspicuously outof harmony with one’s circumstances is in bad taste. It is, however, quite possible to combine simplicity with a pleasing presentation of food, and the accepted standards have been made with a view to minimizing the difficulties. For instance, the placing of glasses, spoons and knives at the right of the plate, and the forks at the left is not an arbitrary regulation, but because the forks are used by the left hand and the other things by the right. Afternoon Tea—This delightful form of entertaining is everywhere becoming more and more popular. Little preparation is needed, and it comes at the most leisurely hour of the day. It gives one a real chance to chat with one’s friends, and so two or three at one time are usually all that are invited. Needless to say, the best china, silver and linen are produced, and daintiness is the keynote. A tea-wagon is a real laborsaver, but a prettily arranged tray on a small, firm table, looks very inviting. If you have a nest of small tables, distribute them among your guests, keeping the largest one for the tray. And then the tea itself! You will, of course, want the best, and this is where BLUE RIBBON can help you. This tea has such a delicate flavor and delightful aroma, that once you have tried it you will use no other. It is also so rich and strong that less of it is required. Full directions for making it can be found elsewhere. If desired, it may be served iced in summer, and is a wonderfully refreshing beverage. Table Service 13 If one prefers coffee instead of tea at these afternoon functions, Blue Ribbon Coffee is the best that can be purchased, and made according to directions, cannot be excelled. 14 Blue Ribbon Cook Book COMMON MISTAKES in COOKING Recipes are written accurately by experts after they have been tried several times, so it is better to follow them exactly. Nine out of ten mishaps, or failures, are due almost entirely to a lack of mixing, or change of the recipe, or from failure to observe the proper heat. A cupful means a half pint, level; a teaspoonful means just what it says, a level teaspoonful; half a teaspoonful means exactly one-half of the level teaspoonful. Careless measuring of salt will make a dish so unpleasant that it is practically useless. Divided recipes fail because they are not accurately divided.

Blue Ribbon cook book