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 oonvenient height and near the PREPARATION OF MEALS I I I 1 !l II I I 276 POOT>S AND HOUSEHOLD MANAGEMENT plate. After all the dishes in a ooiirse are passed in this way, wateh to see if second helps are needed. Remove the soiled plates at the left, and place the dean 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 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. The question is sometimes asked, " Who shall be served first? " It is a good plan to change this from course to couirse, 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. The guests of honor sit at the right of the host and hostess.

AI-modernized reading of the original text

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 oonvenient height and near the !l plate. After all the dishes in a course are passed in this way, watch 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. The question is sometimes asked, " Who shall be served first? " It is a good plan to change this from course to couirse, 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.

Foods and household management