The question is sometimes asked, " Who shall be served first? "
It is a good plan to change this from course to course, begin-
ning the first time with the guest of honor. It is not a matter of
great importance, provided no one has to wait long. Two waitresses
make the service quicker.
Tbe guests of honor sit at the right of the host and hostess.
The number of courses. — Two or three courses are enough for
everyday comfort and health. In formal serving, it is good taste
not to have too many. A first course of grapefruit or perhaps
oyster cocktail, a soup, a fish course, or some light substitute for it,
— the main course with meat, a salad, dessert, coffee — make a quite
sufficient meal. The " entree " is a light dish, say sweetbreads in
cases, after the fish course, but it is quite unnecessary. Many
people are becoming very weary of the long-drawn-out dinners and
banquets, which are certainly far from hygienic.
PREPARATION OF MEALS 277
Carving. — This is an art that used to be taught as an
accomplishment to girls, and it is not an easy matter to master.
If not done at the table, it must nevertheless be well done.
Watch a good carver, and practice when you have a chance. A few
simple directions can be given, but a demonstration*is really neces-
sary. First and foremost, have a sharp, strong knife, and a strong
fork. The next essential is a platter large enough to hold the meat,
without having it slip off. The fork must be firmly placed in the
meat, and the meat held down. Notice the shape of the cut of
meat. Mei^t must be cut across the grain. Loosen from the bone,
notice the grain, and cut evenly and firmly. With fowl, discover
the joints, pierce with the end of the knife, disjoint, and lay at the
side, and then slice the breast across the grain. If carving at the
table, learn the preference of those served, whether they wish light
or dark meat, meat well done or underdone. Have a spoon for
dish gravy and stuffing.
EXERCISES
1. Plan the order of work for the following menus : (a) Cooked
cereal and cream, stewed prunes, x)oached egg on toast, popovers,
coffee, (b) Tomato bisque, lamb chops with peas and mashed po-
tatoes, plain lettuce with French dressing. Brown Betty with foamy
sauce, black coffee.
2. What are the important points in serving each dish? Give
some simple garnishes.
3. Obtain price lists and estimate the cost of table furnishings.
4. What do you consider good taste in china and silver?
5. What are the important points in table setting?
6. Make a list of dishes to be used for the menus given above, or
other menus.
7. What are the fundamentals in waiting on the table ?
8. How may the home service be made comfortable ?
9. Discuss different methods in formal service.
10. How may the g:uest be made most comfortable?
CHAPTER XVII
i
THE COST AND PURCHASING OP FOOD
Page 137
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
The question is sometimes asked, " Who shall be served first? " It is a good plan to change this from course to course, beginning the first time with the guest of honor. It is not a matter of great importance, provided no one has to wait long. Two waitresses make the service quicker.
The guests of honor sit at the right of the host and hostess.
The number of courses. — Two or three courses are enough for everyday comfort and health. In formal serving, it is good taste not to have too many. A first course of grapefruit or perhaps oyster cocktail, a soup, a fish course, or some light substitute for it, — the main course with meat, a salad, dessert, coffee — make a quite sufficient meal. The " entree " is a light dish, say sweetbreads in cases, after the fish course, but it is quite unnecessary. Many people are becoming very weary of the long-drawn-out dinners and banquets, which are certainly far from hygienic.
Carving. — This is an art that used to be taught as an accomplishment to girls, and it is not an easy matter to master.
If not done at the table, it must nevertheless be well done. Watch a good carver, and practice when you have a chance. A few simple directions can be given, but a demonstration is really necessary. First and foremost, have a sharp, strong knife, and a strong fork. The next essential is a platter large enough to hold the meat, without having it slip off. The fork must be firmly placed in the meat, and the meat held down. Notice the shape of the cut of meat. Meat must be cut across the grain. Loosen from the bone, notice the grain, and cut evenly and firmly. With fowl, discover the joints, pierce with the end of the knife, disjoint, and lay at the side, and then slice the breast across the grain. If carving at the table, learn the preference of those served, whether they wish light or dark meat, meat well done or underdone. Have a spoon for dish gravy and stuffing.
1. Plan the order of work for the following menus : (a) Cooked cereal and cream, stewed prunes, poached egg on toast, popovers, coffee, (b) Tomato bisque, lamb chops with peas and mashed potatoes, plain lettuce with French dressing. Brown Betty with foamy sauce, black coffee.
2. What are the important points in serving each dish? Give some simple garnishes.
3. Obtain price lists and estimate the cost of table furnishings.
4. What do you consider good taste in china and silver?
5. What are the important points in table setting?
6. Make a list of dishes to be used for the menus given above, or other menus.
7. What are the fundamentals in waiting on the table ?
8. How may the home service be made comfortable ?
9. Discuss different methods in formal service.
10. How may the guest be made most comfortable?
CHAPTER XVII