If there is a second person, who can sort the dishes
and put them aside as rapidly as they are brought
out, matters will be much simplified.
All these details are very necessary for young
people to know. They must be carried out very
carefully. It is important that they should know
how to serve a simple dinner in an attractive way.
170 DOMESTIC SCIENCE
Pupils must not only lay the table for dinner in
the school dining-room, but they should be requested
to lay the table for the family dinner at least two
or three times during the week of this lesson, and
be asked to report upon their success in doing this.
Fruit is usually the first course for the average
breakfast. The fruit plates with a doily and finger-
bowl are placed before each person. The doily and
finger-bowl are removed from the plate, and the fruit
is then passed to each individual by the waitress at
the left of each person.
Such fruit as grape fruit and oranges are prepared
by the waitress and placed on the table Just before
breakfast is served.
The simplest way of serving is first to the hostess,
then to her right to the next guest and so on. In
serving the breakfast at the school laboratory the
pupils taking part of the waitress must watch closely
to see if any one wishes more water. The water
glasses may be filled while fruit is being eaten. When
all have finished, place fruit dish on the side table
and remove the individual fruit plates, taking them
to the kitchen or pantry.
The second course is usually a cereal. Place this
before the hostess with individual dishes and table-
spoons. Waitress places cereal plate on the tray
with cream and sugar and passes to the guests.
Some prefer to pass the individual cereal dishes,
then the cereal, sugar and cream; then each guest
takes the portion of cereal he desires. Remove the
cereal course as in the fruit course.
Warm plates and the platter are now placed be-
fore the host for serving the next course.
THE DINING-ROOM AND SERVING 171
The waitress serves this course to each guest at
the right. She then brings the potato-dish from
the side table, and passes same as in cereal course.
Pass toast, muffins or bread, and bring in the coffee-
pot. Sometimes the coffee is made on the table,
in a coffee-percolator. In this case, the alcohol
lamp should be lighted, at the beginning of the cereal
course. It will then be ready for the third course.
Pass the coffee, cream and sugar to each individual.
The soup tureen and hot soup plates should be
on the table when the family enters th& room,
if SQup is used as a first course. Soup is ladled
from the left side. Place the soup-plate before the
individual at the right of the hostess. Place cover
on tureen, after all are served. Celery may be passed
now, or it is often placed on individual butter plates.
Remove soup tureen, after all have finished,
and then take each plate away separately.
If the host is to carve, now place the roast,
gravy spoon, and carving-knife before him, with
a fork at the left, knife at the right.
Serve roast same as third course at breakfast.
Serve potatoes on a tray, a spoon in the dish, and
serve at the left of each guest, beginning with the
hostess and going to the right. The other vegetables
may be served in same way.
Vegetables are usually cooked dry enough to be
served on the dinner-plates.
Place gravy-boat and spoon on a tray and pass.
Serve olives in the same way. When guests have
all finished take carving-knife and fork to the kitchen
and pantry on a tray; then take the roast. Remove
dirmer-plates, taking one in each hand.
172 DOMESTIC SCIENCE
Page 69
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
If there is a second person, who can sort the dishes and put them aside as rapidly as they are brought out, matters will be much simplified.
All these details are very necessary for young people to know. They must be carried out very carefully. It is important that they should know how to serve a simple dinner in an attractive way.
Pupils must not only lay the table for dinner in the school dining-room, but they should be requested to lay the table for the family dinner at least two or three times during the week of this lesson, and be asked to report upon their success in doing this.
Fruit is usually the first course for the average breakfast. The fruit plates with a doily and fingerbowl are placed before each person. The doily and finger-bowl are removed from the plate, and the fruit is then passed to each individual by the waitress at the left of each person.
Such fruit as grape fruit and oranges are prepared by the waitress and placed on the table Just before breakfast is served.
The simplest way of serving is first to the hostess, then to her right to the next guest and so on. In serving the breakfast at the school laboratory the pupils taking part of the waitress must watch closely to see if any one wishes more water. The water glasses may be filled while fruit is being eaten. When all have finished, place fruit dish on the side table and remove the individual fruit plates, taking them to the kitchen or pantry.
The second course is usually a cereal. Place this before the hostess with individual dishes and tablespoons. Waitress places cereal plate on the tray with cream and sugar and passes to the guests. Some prefer to pass the individual cereal dishes, then the cereal, sugar and cream; then each guest takes the portion of cereal he desires. Remove the cereal course as in the fruit course.
Warm plates and the platter are now placed before the host for serving the next course.
The waitress serves this course to each guest at the right. She then brings the potato-dish from the side table, and passes same as in cereal course. Pass toast, muffins or bread, and bring in the coffeepot. Sometimes the coffee is made on the table, in a coffee-percolator. In this case, the alcohol lamp should be lighted, at the beginning of the cereal course. It will then be ready for the third course. Pass the coffee, cream and sugar to each individual.
The soup tureen and hot soup plates should be on the table when the family enters th& room, if SQup is used as a first course. Soup is ladled from the left side. Place the soup-plate before the individual at the right of the hostess. Place cover on tureen, after all are served. Celery may be passed now, or it is often placed on individual butter plates.
Remove soup tureen, after all have finished, and then take each plate away separately.
If the host is to carve, now place the roast, gravy spoon, and carving-knife before him, with a fork at the left, knife at the right.
Serve roast same as third course at breakfast.
Serve potatoes on a tray, a spoon in the dish, and serve at the left of each guest, beginning with the hostess and going to the right. The other vegetables may be served in same way.
Vegetables are usually cooked dry enough to be served on the dinner-plates.
Place gravy-boat and spoon on a tray and pass. Serve olives in the same way. When guests have all finished take carving-knife and fork to the kitchen and pantry on a tray; then take the roast. Remove dirmer-plates, taking one in each hand.