9. Return to the kitchen and bring two more plates of
soup. Place in same way and continue until all have been
served.
10. Have croutons in bowl with doily in bottom of bowl.
Place tablespoon in dish and going to the left of the one served
first with soup, let her help herself to the croutons; then pass
to the left of the next guest and so on until all have been served.
11. Place dish of pickles on tray with fork beside it and
pass the same as croutons.
12. When all have finished with their soup, remove soup
plates on service plates in the same way in which they were
placed.
13. When all have been removed, bring in platter of
creamed beef and place directly in front of host. Have folded
napkin under the platter to protect the hand and as you place it
on the table slip the napkin out.
14. Have potatoes in a dish covered with a warm napkin.
Place dish at left of platter.
15. Bring in warm plates and place in pile on the side-
board. Take one in each hand, stand at right of host and place
one plate in front of him. When he has filled the plate take
it up, place empty plate in front of him then go to right of per-
son for whom the plate was prepared and place it on the table
in front of her.
TABLE SETTING AND SERVING 115
16. Go to sideboard, get another warm plate, remove filled
plate and place empty one in front of host. Place filled plate
in front of next guest and proceed in same manner until all are
served.
17. Go to kitchen, get dish of hot slaw, place on tray or on
loft hand with folded napkin under the dish. Place spoon in
the dish and go to the left of each guest and allow them to
help themselves to the slaw. Return the dish to kitchen when
all have been served.
18. Pass bread on plate in the same way.
19. Place jelly on tray with spoon and pass to each guest.
Do not commence with the same guest each time.
20. Pass bread, jelly and slaw as often as necessary and
see that water glasses and butter plates are kept supplied.
21. If any guest wishes a second helping of meat and
potato take his plate to the host and when it is filled, place it
again in front of the guest.
22. When all are through with this course, remove meat
platter, then potato dish, then carry out the plates, one in each
hand, going to the right of each guest.
23. As there is no salad course, the bread and butter plates
will be removed next, then the salts and peppers on a tray. Ev-
erything should be removed except the glasses, the teaspoons
and the coffee service.
24. Crumb the table, using a folded napkin and plate or
a crumb tray and scraper.
25. Bring in a bowl of cherries and place in front of hostess
with berry spoon beside it.
,26. Go to sideboard, place dessert dishes in plates, take
one in each hand and standing at right of hostess, place one in
front of her. When it is filled with cherries take it up, place
116 FOOD AND COOKERY
empty dish and plate in front of her. While she is filling that,
place filled dish in front of guest and get another empty one
from the sideboard, exchange for filled dish and proceed until
all are served.
27. Bring in coffee and place on stand at hostess' right.
28. Pass cake on plate with folded napkin underneath.
29. When cups are filled place at right of each guest. If
the hostess does not serve the cream and sugar in the coffee,
place bowl and pitcher on tray and pass to the left of each guest.
30. If finger bowls are not used the waitrcF^s will have
nothing more to do except pass the cake a second time and see
that the glasses are refilled.
31. If finger bowls are used, remove plates when all are
through and place finger bowls which have been half filled with
water and placed on plate with doily between bowl and plate
in front of each guest.
Serving without a Maid.
Page 23
Presented as published in 1915. 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
9. Return to the kitchen and bring two more plates of soup. Place in same way and continue until all have been served.
10. Have croutons in bowl with doily in bottom of bowl. Place tablespoon in dish and going to the left of the one served first with soup, let her help herself to the croutons; then pass to the left of the next guest and so on until all have been served.
11. Place dish of pickles on tray with fork beside it and pass the same as croutons.
12. When all have finished with their soup, remove soup plates on service plates in the same way in which they were placed.
13. When all have been removed, bring in platter of creamed beef and place directly in front of host. Have folded napkin under the platter to protect the hand and as you place it on the table slip the napkin out.
14. Have potatoes in a dish covered with a warm napkin. Place dish at left of platter.
15. Bring in warm plates and place in pile on the sideboard. Take one in each hand, stand at right of host and place one plate in front of him. When he has filled the plate take it up, place empty plate in front of him then go to right of person for whom the plate was prepared and place it on the table in front of her.
16. Go to sideboard, get another warm plate, remove filled plate and place empty one in front of host. Place filled plate in front of next guest and proceed in same manner until all are served.
17. Go to kitchen, get dish of hot slaw, place on tray or on loft hand with folded napkin under the dish. Place spoon in the dish and go to the left of each guest and allow them to help themselves to the slaw. Return the dish to kitchen when all have been served.
18. Pass bread on plate in the same way.
19. Place jelly on tray with spoon and pass to each guest. Do not commence with the same guest each time.
20. Pass bread, jelly and slaw as often as necessary and see that water glasses and butter plates are kept supplied.
21. If any guest wishes a second helping of meat and potato take his plate to the host and when it is filled, place it again in front of the guest.
22. When all are through with this course, remove meat platter, then potato dish, then carry out the plates, one in each hand, going to the right of each guest.
23. As there is no salad course, the bread and butter plates will be removed next, then the salts and peppers on a tray. Everything should be removed except the glasses, the teaspoons and the coffee service.
24. Crumb the table, using a folded napkin and plate or a crumb tray and scraper.
25. Bring in a bowl of cherries and place in front of hostess with berry spoon beside it.
,26. Go to sideboard, place dessert dishes in plates, take one in each hand and standing at right of hostess, place one in front of her. When it is filled with cherries take it up, place
empty dish and plate in front of her. While she is filling that, place filled dish in front of guest and get another empty one from the sideboard, exchange for filled dish and proceed until all are served.
27. Bring in coffee and place on stand at hostess' right.
28. Pass cake on plate with folded napkin underneath.
29. When cups are filled place at right of each guest. If the hostess does not serve the cream and sugar in the coffee, place bowl and pitcher on tray and pass to the left of each guest.
30. If finger bowls are not used the waitress will have nothing more to do except pass the cake a second time and see that the glasses are refilled.
31. If finger bowls are used, remove plates when all are through and place finger bowls which have been half filled with water and placed on plate with doily between bowl and plate in front of each guest.
Serving without a Maid.