The large table-caster is a thing of the past, and is banished
even From the sideboard unless it is really an ornamental
piece. Individual water-bottles, with tumblers to cover
them, are much favored, because of their convenience to
this water-drinking nation. Dishes of broken ice are per-
missible at small dinners. The water-bottles may be filled
with ice and frozen without much trouble, according to
directions given later on. Some caterers make a specialty
of supplying these frozen carafes. The number of wine-
glasses is, of course, regulated by the variety of wines to be
served : this point will be amplified later.
Extra knives, forks, and spoons are upon the sideboard,
ready to be placed by the attendants, between the courses :
the oyster-fork is upon the plate with the shellfish, or is laid
when they are served. When butter is served, as it often is
in this country, a small plate and a special knife are placed
for it. A nice idea for family dinners, or luncheons, is to
104 PRACTICAL AMERICAN COOKERY.
use a small plate, about the size of a saucer, upon which
the butter can be placed, together with the bread, and the
salt when large salt-cellars are used. The teaspoons are
upon the sideboard, to be placed upon the table when re-
quired. Small spoons are needed when coffee is served in
the little cups used after dinner for black coffee, or cafe noir.
When there is not an abundance of silver, there should be,
in a room adjoining the dining-room, all the conveniences
for quickly washing and drying it ; i.e., hot water, soap, and
soft towels ; a small piece of washing-soda dissolved in the
hot water will thoroughly cleanse the silver from any odor
or taste of food.
Uniform color has been indicated for the general table
equipage ; but if the table is large enough to admit of more
than one group of flowers, or colored china, they should
differ far enough to produce a contrast ; and a change, how-
ever slight, should be made at every repast. At all seasons,
flowers make a charming variation in the appearance of even
the most simply laid table ; and variety at the table is a great
charm, quite as necessary to the enjoyment of the repast as
is a good choice of dishes. Especially in the spring and
early summer, the appetite is so capricious that it can be
affected by such trifles of service as light and color. The
perfect hostess will not despise even trifles, where the enjoy-
ment of her guests is concerned.
The lighting of a dinner-table is of importance. The
pleasantest light falls from candles or lamps, which should
be so placed as not to incommode the diners. Lamps are
sometimes suspended over the table, as are gas-fixtures. Side
lights are apt to cross the light so that it is unpleasant : if they
are used, they should be shaded. When it is desirable to
give a prevailing tone of color, the lights and their globes or
shades will be found most effective auxiliaries : details of these
possibilities are given in the chapter on dining-room fittings.
LAYING AND SERVING THE TABLE. I05
Page 61
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
The large table-caster is a thing of the past, and is banished even From the sideboard unless it is really an ornamental piece. Individual water-bottles, with tumblers to cover them, are much favored, because of their convenience to this water-drinking nation. Dishes of broken ice are permissible at small dinners. The water-bottles may be filled with ice and frozen without much trouble, according to directions given later on. Some caterers make a specialty of supplying these frozen carafes. The number of wineglasses is, of course, regulated by the variety of wines to be served : this point will be amplified later.
Extra knives, forks, and spoons are upon the sideboard, ready to be placed by the attendants, between the courses : the oyster-fork is upon the plate with the shellfish, or is laid when they are served. When butter is served, as it often is in this country, a small plate and a special knife are placed for it. A nice idea for family dinners, or luncheons, is to
use a small plate, about the size of a saucer, upon which the butter can be placed, together with the bread, and the salt when large salt-cellars are used. The teaspoons are upon the sideboard, to be placed upon the table when required. Small spoons are needed when coffee is served in the little cups used after dinner for black coffee, or cafe noir. When there is not an abundance of silver, there should be, in a room adjoining the dining-room, all the conveniences for quickly washing and drying it ; i.e., hot water, soap, and soft towels ; a small piece of washing-soda dissolved in the hot water will thoroughly cleanse the silver from any odor or taste of food.
Uniform color has been indicated for the general table equipage ; but if the table is large enough to admit of more than one group of flowers, or colored china, they should differ far enough to produce a contrast ; and a change, however slight, should be made at every repast. At all seasons, flowers make a charming variation in the appearance of even the most simply laid table ; and variety at the table is a great charm, quite as necessary to the enjoyment of the repast as is a good choice of dishes. Especially in the spring and early summer, the appetite is so capricious that it can be affected by such trifles of service as light and color. The perfect hostess will not despise even trifles, where the enjoyment of her guests is concerned.
The lighting of a dinner-table is of importance. The pleasantest light falls from candles or lamps, which should be so placed as not to incommode the diners. Lamps are sometimes suspended over the table, as are gas-fixtures. Side lights are apt to cross the light so that it is unpleasant : if they are used, they should be shaded. When it is desirable to give a prevailing tone of color, the lights and their globes or shades will be found most effective auxiliaries : details of these possibilities are given in the chapter on dining-room fittings.