The Russian form of service is to be preferred if there is a large company to be served, provided there are well-trained ser- vants to attend to the wants of the guests. This form of service lifts considerable responsibility ,from the host and hostess at the time of serving. The compromise style is usually used at informal luncheons and frequently in homes where there are no servants it will be convenient to have possibly the salad course or the dessert served Hn the kitchen and the rest of the meal served at the table. Suggestions to Be Followed Whatever the Style of Service. The waitress should see that the dining room is free from dust, well aired, of right temperature (about 70° F) and pleas- antly lighted. She must see that everything is in readiness before the meal is announced. The waitress should stand at the left of the guest who is being served whenever she is passing food from which he is to help himself. At all other times she serves from the right of the guest. Cups of coffee should be set down at the right, beside the spoons. Water glasses should be filled without moving them if pos- sible. If it is necessary to bring them closer to the edge of the^ table, be careful not to touch them near the top. A folded napkin or a tray covered with a doily should be used to protect the hand in passing dishes. Hold dish low enongli to be easily reached by the guests. In passing jellies, vegetables, etc., have spoon so placed in dish that guests may 112 FOOD AND COOKERY readily iieJp themselves. In passing cream and sugar have handle of cream pitcher turned towards the guest. Fill water glasses and place butter on bread and butter plates just before the meal is announced. Have dishes for hot courses hot and for cold food cold. Dishes may be warmed in the warming oven or in hot water. Chill in the ice box for frozen desserts. All of the dishes belonging to one course are removed before the next course is brought in. Remove the largest dishes first then the plates, etc. Never pile dishes, take one in each hand. The bread and butter plates should be removed and the table crumbed just before the dessert course. The glasses of water remain on the table throughout the meal and should be refilled as often as necessary. Serving a Simple Three Course Luncheon, Compromise Style. MENU. Tomato Soup Creamed Beef Pickles Hot Slaw Bread Butter Canned Cherries Coffee Croutons Baked Potatoes Currant Jelly Cake TABLE SETTING AND SERVING 113 a. Napkin b. Fork. a. Bread and butter plate. d. Water glass. e. Knife. f. Coffee spoon. g. Dessert spoon. h. Soup spoon. Note. — If a butter spreader is used, place it on bread and bxitter plate. 1. Put silence cloth and tablecloth on table. Place doily and fern dish or vase of red or white flowers in center of table. 2. Arrange each place like diagram. 3. Place salts and peppers between each two guests and put dish of pickles with pickle fork at one end of the table and dish of jelly with jelly spoon at the other. 4. Arrange cups and saucers, sugar bowl and cream pitch- er in front of the hostess. 5. Fill glasses three-fourths full of cold water (do not have ice in glasses) and place butter on plates just before luncheon is announced. 6. On sideboard place as many dessert dishes and plates as will be needed for the dessert course, also extra spoons, knives, forks, etc., in case one is dropped on the floor. 114 POOD AND COOKERY 7. On serving table have plate of bread and dish ol butter, tray with doily on it and pitcher of water on tray. 8. When guests are seated, bring in soup. Have filled soup plates on service plates. Bring in two at a time, one in each hand. Commence with hostess or the guest of honor. Stand at her right and place plate on table directly in front of her then go to right of next guest and place in same manner.

AI-modernized reading of the original text

The Russian form of service is to be preferred if there is a large company to be served, provided there are well-trained servants to attend to the wants of the guests. This form of service lifts considerable responsibility ,from the host and hostess at the time of serving. The compromise style is usually used at informal luncheons and frequently in homes where there are no servants it will be convenient to have possibly the salad course or the dessert served Hn the kitchen and the rest of the meal served at the table. Suggestions to Be Followed Whatever the Style of Service. The waitress should see that the dining room is free from dust, well aired, of right temperature (about 70° F) and pleasantly lighted. She must see that everything is in readiness before the meal is announced. The waitress should stand at the left of the guest who is being served whenever she is passing food from which he is to help himself. At all other times she serves from the right of the guest. Cups of coffee should be set down at the right, beside the spoons. Water glasses should be filled without moving them if possible. If it is necessary to bring them closer to the edge of the table, be careful not to touch them near the top. A folded napkin or a tray covered with a doily should be used to protect the hand in passing dishes. Hold dish low enough to be easily reached by the guests. In passing jellies, vegetables, etc., have spoon so placed in dish that guests may readily help themselves. In passing cream and sugar have handle of cream pitcher turned towards the guest. Fill water glasses and place butter on bread and butter plates just before the meal is announced. Have dishes for hot courses hot and for cold food cold. Dishes may be warmed in the warming oven or in hot water. Chill in the ice box for frozen desserts. All of the dishes belonging to one course are removed before the next course is brought in. Remove the largest dishes first then the plates, etc. Never pile dishes, take one in each hand. The bread and butter plates should be removed and the table crumbed just before the dessert course. The glasses of water remain on the table throughout the meal and should be refilled as often as necessary. Serving a Simple Three Course Luncheon, Compromise Style. MENU. Tomato Soup Creamed Beef Pickles Hot Slaw Bread Butter Canned Cherries Coffee Croutons Baked Potatoes Currant Jelly Cake a. Napkin b. Fork. a. Bread and butter plate. d. Water glass. e. Knife. f. Coffee spoon. g. Dessert spoon. h. Soup spoon. Note. — If a butter spreader is used, place it on bread and bxitter plate. 1. Put silence cloth and tablecloth on table. Place doily and fern dish or vase of red or white flowers in center of table. 2. Arrange each place like diagram. 3. Place salts and peppers between each two guests and put dish of pickles with pickle fork at one end of the table and dish of jelly with jelly spoon at the other. 4. Arrange cups and saucers, sugar bowl and cream pitcher in front of the hostess. 5. Fill glasses three-fourths full of cold water (do not have ice in glasses) and place butter on plates just before luncheon is announced. 6. On sideboard place as many dessert dishes and plates as will be needed for the dessert course, also extra spoons, knives, forks, etc., in case one is dropped on the floor. 7. On serving table have plate of bread and dish ol butter, tray with doily on it and pitcher of water on tray. 8. When guests are seated, bring in soup. Have filled soup plates on service plates. Bring in two at a time, one in each hand. Commence with hostess or the guest of honor. Stand at her right and place plate on table directly in front of her then go to right of next guest and place in same manner.

Student's manual in household arts