dishes from one place at a time, and sorting them on the tray
as you go. The tray can then be carried into the kitchen,
with the dishes partly arranged for washing.
One mother uses a plan for having everybody help at
breakfast time, modeled after the tray system of a cafeteria.
The breakfast is cooked readjr to serve, and on the kitchen
table is a small tray for each one of the family of four. All
necessary articles are at hand, and even the boy of seven sets
his own tray and helps himself to food, and takes his place
at the table; aiid then when the meal is ended each one
carries out his dishes and puts them in neat array for washing.
The waitress at a formal meal has to be alert, rapid yet
gentle in all her motions, with a desire to make other
people comfortable, and a faculty for remembering their
likes and dislikes. A good waitress does not pass a second
time a dish once declined.
The waitress must know the menu, and have everjrthing
ready for each course at hand on the sideboard, with dishes
kept hot in the hot closet.
The table is laid in time, she herself is immaculate, and the
room is well aired and the temperature agreeable. A piece
of bread is folded in each napkin. If the first course is cold,
— perhaps a grapefruit, — she arranges these at each place.
If it is to be a hot bouillon, the cook tells her that all is ready,
and then she informs the hostess that dinner or luncheon is
served.
The details of this type of waiting vary with the place and
the taste of the hostess, but the following method is simple
and rapid.
Serving. — Serve everything from the side table. Hold the
dish to be served firmly in two hands with a napkin underneath,
a tablespoon and fork being placed on the dish. Pass to the left
of the guest, and hold the dish at a convenient height and near the
PREPARATION OF MEALS
i!
I
I
276 fOODS AND HOUSEHOLD MANAGEMENT
plate. After all the dishes in a course are passed in this way, wateh
to see if second helps are needed.
Remove the soiled plates at the left, and place the clean at the
left, removing with the left hand and placing with the right.
Fill glasses at the right, and remove silver at the right before
dessert when there are pieces left unused.
Brush crumbs with a soft, folded napkin ux>on a plate, at the
left, just before dessert when everything is taken from the table
but the center decoration, the candies, and the glass of water.
With this plan the gfuest helps himself each time, even the after
dinner coffee being passed on a tray with cream and sugar, and he
can take as little as he pleases, or decline. Some hostesses have some
of the courses arranged on individual plates and placed, and these
may be placed either from the left or right. But the other method
is simple and satisfactory.
The finger bowls may be set on plates of dessert size with a
doily underneath. If a spoon or fork is needed with the dessert,
one or both may be placed on the plate also, one on each side, if both
are used. The bowls should be less than half full of water and the
water should be a comfortable temperature, neither cold nor notice-
ably warm. Set the plates arranged in this way before each guest.
The guest himself will remove the bowl and doily and silver before
the dessert is passed. In large banquets the food must be placed
on the individual plate.
Page 136
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
dishes from one place at a time, and sorting them on the tray as you go. The tray can then be carried into the kitchen, with the dishes partly arranged for washing.
One mother uses a plan for having everybody help at breakfast time, modeled after the tray system of a cafeteria. The breakfast is cooked ready to serve, and on the kitchen table is a small tray for each one of the family of four. All necessary articles are at hand, and even the boy of seven sets his own tray and helps himself to food, and takes his place at the table; and then when the meal is ended each one carries out his dishes and puts them in neat array for washing.
The waitress at a formal meal has to be alert, rapid yet gentle in all her motions, with a desire to make other people comfortable, and a faculty for remembering their likes and dislikes. A good waitress does not pass a second time a dish once declined.
The waitress must know the menu, and have everything ready for each course at hand on the sideboard, with dishes kept hot in the hot closet.
The table is laid in time, she herself is immaculate, and the room is well aired and the temperature agreeable. A piece of bread is folded in each napkin. If the first course is cold, — perhaps a grapefruit, — she arranges these at each place. If it is to be a hot bouillon, the cook tells her that all is ready, and then she informs the hostess that dinner or luncheon is served.
The details of this type of waiting vary with the place and the taste of the hostess, but the following method is simple and rapid.
Serving. — Serve everything from the side table. Hold the dish to be served firmly in two hands with a napkin underneath, a tablespoon and fork being placed on the dish. Pass to the left of the guest, and hold the dish at a convenient height and near the
i!
plate. After all the dishes in a course are passed in this way, wateh to see if second helps are needed.
Remove the soiled plates at the left, and place the clean at the left, removing with the left hand and placing with the right.
Fill glasses at the right, and remove silver at the right before dessert when there are pieces left unused.
Brush crumbs with a soft, folded napkin upon a plate, at the left, just before dessert when everything is taken from the table but the center decoration, the candies, and the glass of water. With this plan the guest helps himself each time, even the after dinner coffee being passed on a tray with cream and sugar, and he can take as little as he pleases, or decline. Some hostesses have some of the courses arranged on individual plates and placed, and these may be placed either from the left or right. But the other method is simple and satisfactory.
The finger bowls may be set on plates of dessert size with a doily underneath. If a spoon or fork is needed with the dessert, one or both may be placed on the plate also, one on each side, if both are used. The bowls should be less than half full of water and the water should be a comfortable temperature, neither cold nor noticeably warm. Set the plates arranged in this way before each guest. The guest himself will remove the bowl and doily and silver before the dessert is passed. In large banquets the food must be placed on the individual plate.