bother putting a number on each time and taking them
off, SO it is a question whether it is any saving.
Where there is a family of only two or three, and much
for one pair of hands to do, what might be substituted
at breakfast? Tray cloths at each place.
What is meant by the "cover"? A place at table for
each person, and the plate, napkin, glass, knives, forks,
and spoons needed for the meal.
At a formal meal where much silver is required, should
it all be put on first? Tart of it may be put on then and
the rest as needed with each course served.
How much space should be allowed for each person?
Twenty inches is the least. Place plate for each person
one inch from edge of table.
How should the knives be placed? At the right oi the
plate, with cutting elge ne.xt it, and about one-half inch
from the edge of the table. Put the one to be used last,
next the plate, and so on out.
How should the forks be placed? With tines up at
left o\ plate, one-half inch from edge of table, the last
to be used next the plate, and so on out. with the excep-
tion of the oyster fork, which is placed at the right of
plate beyond the spoons.
How should the spoons be placed? At right of knives,
bowls up. in the order they are to be used, working
towards the plate.
Where should the napkins be placed? They should be
folded and put at left of the forks, or if fresh in center
of plate.
Where should the glass be placed? Just above the
point of the knife: it should be tilled with water to with-
in a little less than an inch of top, and placed just before
meal is served.
Where is the bread and butter plate put? At left, just
above the forks: the butter spreaders may be placed on
these, across edge, also the butter cube or ball.
Where are the salts and peppers placed? In front of
each cover, or between each two covers, or at corners
of table.
52 Efficiency in Home Making
WAITING ON TABLE.
Should a tray be used in waiting on table? Where
very large dishes or platters are to be passed it is more
convenient to use a folded napkin on the hand without a
tray, but for silver or smaller dishes (especially where
the hand comes close to the food) the tray is preferable.
What is important in serving? To have hot dishes
served hot, and cold ones served cold.
Which side should food be served from? The wait-
ress should always go to left of person with dishes to be
served from, and hold dish near the plate, low enough so
it can be easily reached. Where individual portions are
served, waitress goes to the right of person, and places
dish in front of him using right hand to place it.
How should a course be removed from the table?
After all have finished take all large dishes containing
food from table, then remove plates, with the soiled silver
on them ; if there are side dishes, they may be placed on
the large plate or tray and removed at the same time,
but do not pile plates up on the tray.
When should the table be crumbed ? Before the dessert
is passed, and between courses, if necessary.
What should be used? It is perfectly proper to use a
plate and folded napkin.
What should the waitress watch out for? That the
glasses are kept filled, that the bread and butter are passed
without being asked for, and other things at hand as
needed.
Page 27
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
bother putting a number on each time and taking them off, SO it is a question whether it is any saving.
Where there is a family of only two or three, and much for one pair of hands to do, what might be substituted at breakfast? Tray cloths at each place.
What is meant by the "cover"? A place at table for each person, and the plate, napkin, glass, knives, forks, and spoons needed for the meal.
At a formal meal where much silver is required, should it all be put on first? Tart of it may be put on then and the rest as needed with each course served.
How much space should be allowed for each person? Twenty inches is the least. Place plate for each person one inch from edge of table.
How should the knives be placed? At the right of the plate, with cutting edge next it, and about one-half inch from the edge of the table. Put the one to be used last, next the plate, and so on out.
How should the forks be placed? With tines up At left of plate, one-half inch from edge of table, the last to be used next the plate, and so on out. with the exception of the oyster fork, which is placed at the right of plate beyond the spoons.
How should the spoons be placed? At right of knives, bowls up. in the order they are to be used, working towards the plate.
Where should the napkins be placed? They should be folded and put at left of the forks, or if fresh in center of plate.
Where should the glass be placed? Just above the point of the knife: it should be tilled with water to within a little less than an inch of top, and placed just before meal is served.
Where is the bread and butter plate put? At left, just above the forks: the butter spreaders may be placed on these, across edge, also the butter cube or ball.
Where are the salts and peppers placed? In front of each cover, or between each two covers, or at corners of table.
52 Efficiency in Home Making
WAITING ON TABLE.
Should a tray be used in waiting on table? Where very large dishes or platters are to be passed it is more convenient to use a folded napkin on the hand without a tray, but for silver or smaller dishes (especially where the hand comes close to the food) the tray is preferable.
What is important in serving? To have hot dishes served hot, and cold ones served cold.
Which side should food be served from? The waitress should always go to left of person with dishes to be served from, and hold dish near the plate, low enough so it can be easily reached. Where individual portions are served, waitress goes to the right of person, and places dish in front of him using right hand to place it.
How should a course be removed from the table? After all have finished take all large dishes containing food from table, then remove plates, with the soiled silver on them ; if there are side dishes, they may be placed on the large plate or tray and removed at the same time, but do not pile plates up on the tray.
When should the table be crumbed ? Before the dessert is passed, and between courses, if necessary.
What should be used? It is perfectly proper to use a plate and folded napkin.
What should the waitress watch out for? That the glasses are kept filled, that the bread and butter are passed without being asked for, and other things at hand as needed.