When there need be no limit but taste and fancy in the
furnishing of a table, beautiful effects can be produced with
china and glass. When it is necessary to economize, only
plain white china, and glass free from any set ornamentation,
should be bought ; because it is far easier and cheaper to
replace plain ware if any is broken. Generally both deco'
rated china and ornamental glass are sold in sets, and deal-
ers are unwilling to supply any single piece ; besides, the
plain ware is less expensive originally than that profusely
ornamented, and it combines well with odd bits of colored
china and glass and bright flowers, and is always in good
taste. Cut glass is always expensive, and easily broken. If
exposed to sudden changes in temperature, it will crack by
the force of contraction or expansion ; for instance, if fragile
glass is put into hot water in frosty weather, it will often
break. Glass should for this reason always be washed in
tepid or cool water, using the hand to remove spots ; it
may then be set in a rack to dry, and afterwards be polished
with clean, soft chamois, or cloth free from lint. The deep
lOO PRACTICAL AMERICAN COOKERY.
indentations in fine cut glass can be polished by using a soft
brush dipped in a little powdered chalk or whiting.
Some of the finer kinds of glass-ware are annealed, or
seasoned to bear heat, in the process of manufacture, and
are therefore less likely to break than the cheaper sorts
which have not undergone this operation. A somewhat
simUar process may be followed, which results in increasing
the durability of the glass and china submitted to it. Put
the articles which require to be seasoned in a large pan full
of cold water j place the pan over a gentle fire, and slowly
heat the water until it begins to boil ; then remove the pan
to the coldest part of the stove, and let the heat decrease
gradually until the water is quite cold. The articles thus
tempered can then be wiped and made ready for use. After
this first heating process, neither china nor crockery should
be allowed to become very hot, either in using it at table
or in washing it, because its glaze will be gradually seamed
with cracks. Once this enamel is cracked, both water and
grease will penetrate the china, and it will even gradually
absorb flavors from food : the cracking of the glaze also
renders the china more liable to break. If in washing glass
and china a wooden bowl or tub is used, there is compara-
tively little of the danger of chipping or breaking it which
attends the use of a metal utensil.
When decorated china is selected, nice discrimination is
required. Unless a bizarre effect is sought, the pattern
should show unity and delicacy i all grotesque ornamenta-
tion should be avoided, as also should glaring contrasts of
color and a profusion of gilding. Gilded china always
wears unequally ; when not in actual use, it should be kept
in a dry, dark closet, wrapped in soft paper; dampness
tarnishes the gilt, and rubbing or scratching obliterates it.
When gilt china is very much tarnished, the outer film may
be removed by rubbing it very lightly and evenly with a
THE DINNER-TABLE. 10 1
Page 59
Presented as published in 1885. 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
When there need be no limit but taste and fancy in the furnishing of a table, beautiful effects can be produced with china and glass. When it is necessary to economize, only plain white china, and glass free from any set ornamentation, should be bought ; because it is far easier and cheaper to replace plain ware if any is broken. Generally both decorated china and ornamental glass are sold in sets, and dealers are unwilling to supply any single piece ; besides, the plain ware is less expensive originally than that profusely ornamented, and it combines well with odd bits of colored china and glass and bright flowers, and is always in good taste. Cut glass is always expensive, and easily broken. If exposed to sudden changes in temperature, it will crack by the force of contraction or expansion ; for instance, if fragile glass is put into hot water in frosty weather, it will often break. Glass should for this reason always be washed in tepid or cool water, using the hand to remove spots ; it may then be set in a rack to dry, and afterwards be polished with clean, soft chamois, or cloth free from lint. The deep
indentations in fine cut glass can be polished by using a soft brush dipped in a little powdered chalk or whiting.
Some of the finer kinds of glass-ware are annealed, or seasoned to bear heat, in the process of manufacture, and are therefore less likely to break than the cheaper sorts which have not undergone this operation. A somewhat similar process may be followed, which results in increasing the durability of the glass and china submitted to it. Put the articles which require to be seasoned in a large pan full of cold water j place the pan over a gentle fire, and slowly heat the water until it begins to boil ; then remove the pan to the coldest part of the stove, and let the heat decrease gradually until the water is quite cold. The articles thus tempered can then be wiped and made ready for use. After this first heating process, neither china nor crockery should be allowed to become very hot, either in using it at table or in washing it, because its glaze will be gradually seamed with cracks. Once this enamel is cracked, both water and grease will penetrate the china, and it will even gradually absorb flavors from food : the cracking of the glaze also renders the china more liable to break. If in washing glass and china a wooden bowl or tub is used, there is comparatively little of the danger of chipping or breaking it which attends the use of a metal utensil.
When decorated china is selected, nice discrimination is required. Unless a bizarre effect is sought, the pattern should show unity and delicacy i all grotesque ornamentation should be avoided, as also should glaring contrasts of color and a profusion of gilding. Gilded china always wears unequally ; when not in actual use, it should be kept in a dry, dark closet, wrapped in soft paper; dampness tarnishes the gilt, and rubbing or scratching obliterates it. When gilt china is very much tarnished, the outer film may be removed by rubbing it very lightly and evenly with a