How should a formal dinner be served? Either of two
ways. The most formal is to have each course served
from the pantry on individual plates, the butler or wait-
ress carries the tray with the portion on it in the left
hand and with the right hand places it in front of the
person, from the right. It should be placed upon the
service plate until after the soup or boullion course, when
the service plate is removed with it ; after which the dish
is set in front of the person, near the edge of the table.
If anything is to be served with the course, it is passed
at the left side of each guest and held low enough, so
he can help himself easily with his right hand.
If one wishes to follow the quite unnecessary way of
keeping a plate all the time before the guests, what is
the correct way to serve? The waitress goes to the right
of the guest, and with her left hand removes the plate,
and with her right hand places the following course, or
the empty plate. The waitress does not use a tray when
serving this way.
In what order should the guests be served? Begin at
the right and left alternately of the host and hostess,
going in opposite directions.
What are simpler ways of serving? After the plates,
knives and forks have been placed, put the course on a
tray, after it has been cut in small pieces and carefully
arranged, with the necessary serving spoon and fork. (If
the dish is too large it may be carried without the tray.)
Offer it to each guest going to his left.
How should the course be removed? After every one
has finished go to the right of the guest, holding the tray
in the left hand; with the right hand take the plate and
put it on the tray. If a guest has carelessly left any of
Efficiency in Home Making 55
the silver on the table, quietly remove it, putting it on
the plate on the tray.
If there are not enough waitresses to wait quickly, dis-
pense with the tray and take a dish in each hand.
When should the coffee be served? If it is to be served
at the table, the finger-bowls should be placed in front
of each guest, and then the black coffee, in small cups.
At an informal dinner how may the soup be served?
By the hostess, from a tureen at the table. The maid
places one plate at a time before the hostess ; when filled,
she places it on the service plate of each guest, going to
the right side.
How may the fish and meat courses be served ? In the
same way, only the host does the carving.
How are all vegetables and sauces served? From the
side. They are placed on the side table and passed to the
left of each guest.
How is the salad served? The host or hostess may
make it at the table if preferred.
How should the dessert be served? By the hostess,
the maid passing it.
How is the coffee served? The hostess may pour it
or it may be brought in, in little cups. It is placed at
the lower right hand of the guest, and sugar and cream
passed to his left.
How should a company dinner be served when there
is to be only the maid of all work? The table should
be set as for the formal dinner, but the service plate
should be omitted ; all the knives, forks and spoons needed
put on the table. Also salts and peppers at the corners
of the table or one of each for every two persons.
Page 29
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
How should a formal dinner be served? Either of two ways. The most formal is to have each course served from the pantry on individual plates, the butler or waitress carries the tray with the portion on it in the left hand and with the right hand places it in front of the person, from the right. It should be placed upon the service plate until after the soup or bouillon course, when the service plate is removed with it ; after which the dish is set in front of the person, near the edge of the table. If anything is to be served with the course, it is passed at the left side of each guest and held low enough, so he can help himself easily with his right hand.
If one wishes to follow the quite unnecessary way of keeping a plate all the time before the guests, what is the correct way to serve? The waitress goes to the right of the guest, and with her left hand removes the plate, and with her right hand places the following course, or the empty plate. The waitress does not use a tray when serving this way.
In what order should the guests be served? Begin at the right and left alternately of the host and hostess, going in opposite directions.
What are simpler ways of serving? After the plates, knives and forks have been placed, put the course on a tray, after it has been cut in small pieces and carefully arranged, with the necessary serving spoon and fork. (If the dish is too large it may be carried without the tray.) Offer it to each guest going to his left.
How should the course be removed? After every one has finished go to the right of the guest, holding the tray in the left hand; with the right hand take the plate and put it on the tray. If a guest has carelessly left any of
[illustration: Efficiency in Home Making 55]
the silver on the table, quietly remove it, putting it on the plate on the tray.
If there are not enough waitresses to wait quickly, dispense with the tray and take a dish in each hand.
When should the coffee be served? If it is to be served at the table, the finger-bowls should be placed in front of each guest, and then the black coffee, in small cups.
At an informal dinner how may the soup be served? By the hostess, from a tureen at the table. The maid places one plate at a time before the hostess ; when filled, she places it on the service plate of each guest, going to the right side.
How may the fish and meat courses be served ? In the same way, only the host does the carving.
How are all vegetables and sauces served? From the side. They are placed on the side table and passed to the left of each guest.
How is the salad served? The host or hostess may make it at the table if preferred.
How should the dessert be served? By the hostess, the maid passing it.
How is the coffee served? The hostess may pour it or it may be brought in, in little cups. It is placed at the lower right hand of the guest, and sugar and cream passed to his left.
How should a company dinner be served when there is to be only the maid of all work? The table should be set as for the formal dinner, but the service plate should be omitted ; all the knives, forks and spoons needed put on the table. Also salts and peppers at the corners of the table or one of each for every two persons.