Serve pickles and highly spiced foods sparingly, and do not give to children. Concentrated foods should be diluted, e.g., serve cheese aS macaroni and cheese, rarebit, etc. Cereals and foods that contain the whole grain are preferable, as they ANG bulk to the diet, and help prevent constipation. The “protective foods’ should be included in each day’s meals, e.g., milk, butter, eggs, fruit and leafy vegetables. The standard for milk is 1 quart a day for every child, and a pint for every adult. is 8 Blue Ribbon Cook Book TABLE SERVICE 1. Table-Setting—The first essentials are, of course, spot- less, well-laundered table linen, shining silver and china, and sparkling glassware arranged neatly. A low decoration in the centre adds to the attractiveness. This might be a few well- arranged flowers, a fern, growing plant, or a bowl of fruit, but it should always be low enough so as not to obstruct the view across the table. Avoid using flowers with a heavy odor, as it may be disagreeable to some. Candles are very popular and effective. A cover is the space allowed at the table for one guest, includ- ing the silver, china and glassware. Allow from 20 to 24 inches. Place the silence cloth on the table, and over this spread smoothly the table cloth. If a centre doily is used, place directly in the centre of the table. Runners and place mats of linen or lace are also suitable for family meals. Place silver in the order in which it is to be used, beginning farthest from the plate. Place 1 inch in from the edge. Allow the width of the largest plate between the knife and fork. Put knives at right with sharp edge toward the plate, and forks at left, with prongs up. Put spoons to the right of the knives, bowls up. ‘The water glass stands at the point of the knife, and the bread and butter plate at left of point of fork, the butter spreader, if used, on it. Bread and butter plates are not used at formal dinners. 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 table spoons beside the vegetable dishes. Never place spoons in dishes before beginning the serving. 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 thé 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. Table Service 9 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—vThere are three methods of serving meals: the Russian, the English, and the Compromise.

AI-modernized reading of the original text

Serve pickles and highly spiced foods sparingly, and do not give to children. Concentrated foods should be diluted, e.g., serve cheese aS macaroni and cheese, rarebit, etc. Cereals and foods that contain the whole grain are preferable, as they add bulk to the diet, and help prevent constipation. The “protective foods’ should be included in each day’s meals, e.g., milk, butter, eggs, fruit and leafy vegetables. The standard for milk is 1 quart a day for every child, and a pint for every adult. is 8 Blue Ribbon Cook Book TABLE SERVICE 1. Table-Setting—The first essentials are, of course, spotless, well-laundered table linen, shining silver and china, and sparkling glassware arranged neatly. A low decoration in the centre adds to the attractiveness. This might be a few wellarranged flowers, a fern, growing plant, or a bowl of fruit, but it should always be low enough so as not to obstruct the view across the table. Avoid using flowers with a heavy odor, as it may be disagreeable to some. Candles are very popular and effective. A cover is the space allowed at the table for one guest, including the silver, china and glassware. Allow from 20 to 24 inches. Place the silence cloth on the table, and over this spread smoothly the table cloth. If a centre doily is used, place directly in the centre of the table. Runners and place mats of linen or lace are also suitable for family meals. Place silver in the order in which it is to be used, beginning farthest from the plate. Place 1 inch in from the edge. Allow the width of the largest plate between the knife and fork. Put knives at right with sharp edge toward the plate, and forks at left, with prongs up. Put spoons to the right of the knives, bowls up. ‘The water glass stands at the point of the knife, and the bread and butter plate at left of point of fork, the butter spreader, if used, on it. Bread and butter plates are not used at formal dinners. 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 table spoons beside the vegetable dishes. Never place spoons in dishes before beginning the serving. 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 thé 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. Table Service 9 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—vThere are three methods of serving meals: the Russian, the English, and the Compromise.

Blue Ribbon and Pure Gold cook book