Pineapple or strawberries may be used to vary the flavor
and to garnish. Line the mold with large fresh strawber-
ries cut in halves, or use the grated pineapple and juice in
place of the thin cream.
4. Neapolitan Mousse
1 qt. cream 2 tbsp. granulated gelatin
}/2 c. maraschino sirup 4 tbsp. milk
^ c. candied fruit, cut fine 1 sc. c. powdered sugar✪ Neapolitan Mousse
Method. — Whip the cream, drain in a strainer. Use
only whip. Soften the gelatin in the milk, dissolve by set-
COLD DESSERTS 297
ting bowl in boiling water, strain into a bowl, add powdered
sugar and flavoring. Fold in the whip from the cream care-
fully, and the candied fruit, cut fine and softened in the
maraschino sirup. Pack closely in a wet mold, cover tight,
bind with buttered cloth. Pack in ice 3 or 4 hours.
LESSON 27
WAITRESS WORK
The dining room should be a pleasant room located
near the kitchen, with a butler's or china pantry adjoining.
The butler's pantry is used for serving and for the prepara-
tion of salads, bread and butter, cakes, etc.
The decorations in the dining room should be pleasing,
harmonious, and quiet in tone, as well as simple, and the
pictures suitable. The light must be good, yet not too
strong, and the temperature about 70° F.
The furniture of the dining room includes a china
closet, chairs, table, buffetsor sideboards, and a serving table.
The buffet or sideboard contains the silver and linen,
and should always be covered with a white linen cover.
The serving table is also covered, and is used for dishes
containing food.
The table may be round, oblong, or square, according to
the shape of the room and the size of the family. It occu-
pies the center of the room. The place for the hostess is
opposite the pantry door, through which the waitress enters.
In this way the hostess can direct the movements of the
waitress in case of emergency without attracting the
attention of the guests.
The chairs are arranged around the table with the front
edge of the seat just touching the cloth. Place only one
chair at each end of the table, for host and hostess, opposite
each other, and space the chairs evenly for the guests.
Table Appointments. — The table is nearly always cov-
ered with a tablecloth, but doilies are pretty used on a well-
polished table in place of a cloth.
(298)
WAITRESS WORK 299
A pad or service cloth must be used under a tablecloth
next to the table. It deadens the sound and gives the
linen a firmer and better appearance, as well as keeps the
table from becoming marred. Asbestos pads can be pur-
chased to fit the top of the table, or use heavy table felt or
Canton flannel.
Page 125 · 1 recipe record on this page
Presented as published in 1914. 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
Pineapple or strawberries may be used to vary the flavor and to garnish. Line the mold with large fresh strawberries cut in halves, or use the grated pineapple and juice in place of the thin cream.
4. Neapolitan Mousse 1 qt. cream 2 tbsp. granulated gelatin
}/2 c. maraschino sirup 4 tbsp. milk
^ c. candied fruit, cut fine 1 tsp. powdered sugar
Method. — Whip the cream, drain in a strainer. Use only whip. Soften the gelatin in the milk, dissolve by set-
COLD DESSERTS 297
ting bowl in boiling water, strain into a bowl, add powdered sugar and flavoring. Fold in the whip from the cream carefully, and the candied fruit, cut fine and softened in the maraschino sirup. Pack closely in a wet mold, cover tight, bind with buttered cloth. Pack in ice 3 or 4 hours.
The dining room should be a pleasant room located near the kitchen, with a butler's or china pantry adjoining. The butler's pantry is used for serving and for the preparation of salads, bread and butter, cakes, etc.
The decorations in the dining room should be pleasing, harmonious, and quiet in tone, as well as simple, and the pictures suitable. The light must be good, yet not too strong, and the temperature about 70° F.
The furniture of the dining room includes a china closet, chairs, table, buffetsor sideboards, and a serving table.
The buffet or sideboard contains the silver and linen, and should always be covered with a white linen cover.
The serving table is also covered, and is used for dishes containing food.
The table may be round, oblong, or square, according to the shape of the room and the size of the family. It occupies the center of the room. The place for the hostess is opposite the pantry door, through which the waitress enters. In this way the hostess can direct the movements of the waitress in case of emergency without attracting the attention of the guests.
The chairs are arranged around the table with the front edge of the seat just touching the cloth. Place only one chair at each end of the table, for host and hostess, opposite each other, and space the chairs evenly for the guests.
Table Appointments. — The table is nearly always covered with a tablecloth, but doilies are pretty used on a well-polished table in place of a cloth.
(298)
A pad or service cloth must be used under a tablecloth next to the table. It deadens the sound and gives the linen a firmer and better appearance, as well as keeps the table from becoming marred. Asbestos pads can be purchased to fit the top of the table, or use heavy table felt or Canton flannel.
Records on this page
Neapolitan Mousse