Have pupils plan simple dinners, bringing in a carefully prepared menu the week after this lesson. Menu, place and souvenir cards may be planned and executed in the art periods. The importance of the balanced diet could be brought in and valuable knowl- edge acquired. Interest may be aroused to such an extent that some good lessons in rational menus will be the result. The pupils will be interested in com- puting the expense and in planning the food value of a simple dinner. The Luncheon Table. The arrangement of this table is practically the same as already given in the general directions, with the addition of the proper articles appropriate for the serving of the food for this meal. 168 DOMESTIC SCIENCE The Tea Table. This table should be bright and cheery. Use dainty china, sparkling glass and silver. All the articles for making and serving the tea, such as tea cups and saucers, sugar, cream, teapot, hot water, and bowl for waste, should be placed by the side of the mistress. If the tea is to be made at the table, the tea-kettle filled with boiling water should be in place, and the lamp imder it lighted, just before the family sit down to the table. The substantial dish, whether hot or cold, should be placed at the end of the table opposite the tea service. As this meal usually consists of tea, bread and butter, cold meat, or some hot relish, cake and preserves, the food may be placed on the table before the family sit down. When the usual tea is replaced by a hot supper, it is necessary to have warm plates and to change the plates when the sweets are served. WAITING ON THE TABLE Position of Waitress. The waitress should stand at the back of the mistress or, while the meat is being carved, back of the carver. When it is ready to be served, she should take each plate in her right hand and place it before the one for whom it is intended. If vegetables or a sauce are to be served with the meat they should follow as quickly as possible, the dishes being passed on a tray or held in the hand. She must go to the left of the person served and hold the dish so low as to enable one to serve himself with ease. Everything is served at the left except water, and other liquids that must be poured into a glass. All soiled dishes are removed from the left. Some- times the plate of soup, fish, meat, etc., should be a o o 1^ o Eh n 3 X z ■< Q z; THE DINING-ROOM AND SERVING 169 placed in front of the person served, and not held for him to take. The waitress should hold all large dishes in her hand and pass small ones on a tray. At a dinner or a luncheon, before serving the dessert everything except the glasses, olives, confectionery and fruit must be removed, and the table must be brushed free from crumbs. The best implements for doing this are a small tray and a broad-bladed knife like a fish knife. The knife should be Used gently and lightly so as not to injm-e the cloth. Pieces of bread or any fragments on the cloth should be lifted with this knife and put on the tray. The waitress should never pile one dish upon another. When one has finished a course, the knife, fork or spoon should be placed straight, on the center of the plate, so that there may be no danger of accidents when the plate is lifted. Only two such plates should be removed at a time. Large dishes should be carried out in the hands, small dishes on trays, and never piled one on another. Unless the carver is careful to place the carving-knife and fork in a secure position, it is best to avoid all possibility of accidents by removing them on the tray. In order to make various changes quickly it is a great convenience to have a large table in the pantry off the dining-room on which the dishes may be placed as they are removed from the table.

AI-modernized reading of the original text

Have pupils plan simple dinners, bringing in a carefully prepared menu the week after this lesson. Menu, place and souvenir cards may be planned and executed in the art periods. The importance of the balanced diet could be brought in and valuable knowledge acquired. Interest may be aroused to such an extent that some good lessons in rational menus will be the result. The pupils will be interested in computing the expense and in planning the food value of a simple dinner. The Luncheon Table. The arrangement of this table is practically the same as already given in the general directions, with the addition of the proper articles appropriate for the serving of the food for this meal. The Tea Table. This table should be bright and cheery. Use dainty china, sparkling glass and silver. All the articles for making and serving the tea, such as tea cups and saucers, sugar, cream, teapot, hot water, and bowl for waste, should be placed by the side of the mistress. If the tea is to be made at the table, the tea-kettle filled with boiling water should be in place, and the lamp imder it lighted, just before the family sit down to the table. The substantial dish, whether hot or cold, should be placed at the end of the table opposite the tea service. As this meal usually consists of tea, bread and butter, cold meat, or some hot relish, cake and preserves, the food may be placed on the table before the family sit down. When the usual tea is replaced by a hot supper, it is necessary to have warm plates and to change the plates when the sweets are served. WAITING ON THE TABLE Position of Waitress. The waitress should stand at the back of the mistress or, while the meat is being carved, back of the carver. When it is ready to be served, she should take each plate in her right hand and place it before the one for whom it is intended. If vegetables or a sauce are to be served with the meat they should follow as quickly as possible, the dishes being passed on a tray or held in the hand. She must go to the left of the person served and hold the dish so low as to enable one to serve himself with ease. Everything is served at the left except water, and other liquids that must be poured into a glass. All soiled dishes are removed from the left. Sometimes the plate of soup, fish, meat, etc., should be placed in front of the person served, and not held for him to take. The waitress should hold all large dishes in her hand and pass small ones on a tray. At a dinner or a luncheon, before serving the dessert everything except the glasses, olives, confectionery and fruit must be removed, and the table must be brushed free from crumbs. The best implements for doing this are a small tray and a broad-bladed knife like a fish knife. The knife should be Used gently and lightly so as not to injm-e the cloth. Pieces of bread or any fragments on the cloth should be lifted with this knife and put on the tray. The waitress should never pile one dish upon another. When one has finished a course, the knife, fork or spoon should be placed straight, on the center of the plate, so that there may be no danger of accidents when the plate is lifted. Only two such plates should be removed at a time. Large dishes should be carried out in the hands, small dishes on trays, and never piled one on another. Unless the carver is careful to place the carving-knife and fork in a secure position, it is best to avoid all possibility of accidents by removing them on the tray. In order to make various changes quickly it is a great convenience to have a large table in the pantry off the dining-room on which the dishes may be placed as they are removed from the table.

Domestic science (Clark, Cornell home economics)