The waitress is made responsible for silver, glass
and china, and she is expected to keep them clean
and intact. To do this, she must have proper ap-
pliances. There must be a place for everjdihing
and everything must be kept in its place. Ample
closet-room must be provided, in order that there
need be no crowding of china, etc., or of piling up
many delicate dishes. There should be tables in
the pantry so that when the dining-room table is
being cleared it will not be difficult to dispose of the
dishes. The sink must be broad enough, and the
water faucets high enough, to prevent danger of
striking the dishes against the projecting faucets.
If the sink is narrow and the faucets low there should
be a large tray of galvanized iron, which should
be placed on the table to hold the dishpan. This
precaution will be found to lessen greatly the danger
of breakage.
Having plenty of hot water, soap and towels,
and all other appliances, the waitress must do her
part to protect the table ware, etc. She shoiild
THE DINING-ROOM AND SERVING 177
observe the following rules : — the water in which
the glasses or china are put first must not be too hot;
a few pieces only must be put in the pan at a time,
and heavy pieces must not be placed on delicate ones;
each piece must be wiped with care, and pressure on
fragile articles of glass or china avoided; care should
be taken that no sharp hard substance, as a grain
of sand, is on the table or dish-cloth or in the dish-pan ;
delicate glass and china must not be exposed to
extremes of heat or cold, as for instance, a hot sub-
stance should not be put in a cold dish and a cold
substance, such as a frozen mixture, must not be put
into a dish that has not been thoroughly and gradu-
ally chilled. A scrupulous observance of these little
points wUl save a great deal of trouble and expense.
Okdeh op Lesson
1. Importance of the dining-room.
2. Care of the dining-room.
3. Setting the table.
4. Menus.
Notes
There is not time in one lesson of 1^ hours to pre-
pare a meal and serve it and to discuss all these
matters sufficiently. In the second-year course,
two lessons should be devoted to it, one to the
making of menus, and the other to the cooking
and serving of a meal.
In discussing the table, the class should be arovmd
the table and the necessary dishes should be at
hand,. so that everything may be definite. Even
though a meal is not to be prepared and served in
this lesson, this topic can thus be more effectually
discussed.
178 DOMESTIC SCIENCE
When an arrangement for the table has been
decided upon, and each point of it illustrated
as taken up, remove the dishes, and call on certain
girls to set each place at the table while the rest
of the girls act as critics. During this time ques-
tions may be asked in review about each thing that
is done.
Breakfast Menu.
Fruit
Cereal, cream or milk, and sugar.
Meat or eggs. Potatoes.
Bread and butter. Drink.
If it would be of assistance, the teacher might find
out from the pupils their usual breakfast. The
safest way to do this is to ask them to write for you
beforehand just what they had for breakfast on that
day. This brings you in touch with their mode of
living. If they belong to the poorer classes, the
treatment of parts of the subject woidd differ some-
what from that in classes of wealthier girls. If they
belong to the poorer class it would be absxu'd to
urge fruit and finger-bowls. Recommend a glass
of water for a first course. The cereals should be
urged, for they are cheap, nourishing, and easily
prepared.
Page 72
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
The waitress is made responsible for silver, glass and china, and she is expected to keep them clean and intact. To do this, she must have proper appliances. There must be a place for everything and everything must be kept in its place. Ample closet-room must be provided, in order that there need be no crowding of china, etc., or of piling up many delicate dishes. There should be tables in the pantry so that when the dining-room table is being cleared it will not be difficult to dispose of the dishes. The sink must be broad enough, and the water faucets high enough, to prevent danger of striking the dishes against the projecting faucets. If the sink is narrow and the faucets low there should be a large tray of galvanized iron, which should be placed on the table to hold the dishpan. This precaution will be found to lessen greatly the danger of breakage.
Having plenty of hot water, soap and towels, and all other appliances, the waitress must do her part to protect the table ware, etc. She should
observe the following rules : — the water in which the glasses or china are put first must not be too hot; a few pieces only must be put in the pan at a time, and heavy pieces must not be placed on delicate ones; each piece must be wiped with care, and pressure on fragile articles of glass or china avoided; care should be taken that no sharp hard substance, as a grain of sand, is on the table or dish-cloth or in the dish-pan ; delicate glass and china must not be exposed to extremes of heat or cold, as for instance, a hot substance should not be put in a cold dish and a cold substance, such as a frozen mixture, must not be put into a dish that has not been thoroughly and gradually chilled. A scrupulous observance of these little points will save a great deal of trouble and expense.
Order of Lesson
1. Importance of the dining-room.
2. Care of the dining-room.
3. Setting the table.
4. Menus.
Notes
There is not time in one lesson of 1^ hours to prepare a meal and serve it and to discuss all these matters sufficiently. In the second-year course, two lessons should be devoted to it, one to the making of menus, and the other to the cooking and serving of a meal.
In discussing the table, the class should be around the table and the necessary dishes should be at hand, so that everything may be definite. Even though a meal is not to be prepared and served in this lesson, this topic can thus be more effectually discussed.
When an arrangement for the table has been decided upon, and each point of it illustrated as taken up, remove the dishes, and call on certain girls to set each place at the table while the rest of the girls act as critics. During this time questions may be asked in review about each thing that is done.
Breakfast Menu.
Fruit Cereal, cream or milk, and sugar. Meat or eggs. Potatoes.
Bread and butter. Drink.
If it would be of assistance, the teacher might find out from the pupils their usual breakfast. The safest way to do this is to ask them to write for you beforehand just what they had for breakfast on that day. This brings you in touch with their mode of living. If they belong to the poorer classes, the treatment of parts of the subject would differ somewhat from that in classes of wealthier girls. If they belong to the poorer class it would be absurd to urge fruit and finger-bowls. Recommend a glass of water for a first course. The cereals should be urged, for they are cheap, nourishing, and easily prepared.