Foods and home making

knives, forks, and spoons placed at each cover depends upon the kind of food in the menu. In the menu planned on page 104, two teaspoons will be needed, one for the baked apple and one for the Wheatena. If cocoa is served, a third teaspoon will be needed. Sometimes, instead of being placed at the covers, the teaspoons for the beverage are placed in a small tray at the Figure 36. A Breakfast Cover The plate and the handles of the silver are placed at an equal distance from the edge of the runner — about one inch. Notice what articles are placed at the right of the plate and what at the left. Also notice how the knife blade is placed and the positions of the tumbler and bread and butter plate. hostess’s place. Before passing the beverage she places a tea- spoon on each saucer beside the cup. For the main course of a breakfast, a knife and a fork are usually needed. In case the main dish is an omelet or poached egg on softened toast, a knife may not be needed for this course. However, if butter spreaders are not provided at each cover, a knife will be needed to spread the muffins or other kind of bread. Even though a large knife is used only for spreading bread, it should be placed at the right of the plate. 1 1 2 Breakfast At each cover should be placed a tumbler, a bread and butter plate, and a napkin. These articles are needed for any breakfast: menu. In serving most meals, more than one kind of plate is needed for each person. For the fruit course a dessert plate is generally used. If fresh fruit such as oranges is served, the fruit is placed on the plate. If cooked fruit is served, the fruit is often placed in a sauce dish and the sauce dish placed on the dessert plate. For the main course a breakfast or luncheon plate is needed. This plate is smaller than a dinner plate but larger than a dessert plate. If the beverage is cocoa, a cup and a saucer will be needed for each cover. The cup and the saucer are usually not placed at the individual places, as all cups and saucers are placed at the hostess’s place. A tumbler of milk in addition to the water glass may be placed at each cover before the meal is served. (See Figure 34, page 108.) Where should the general serving dishes be placed on the table? For a simple meal at home such foods as meat or eggs, vegetables, or bread are brought to the table in large serving dishes. Then these foods are cut or divided into portions at the dining table and passed to each person. It has long been a custom for the father of a family or the host to serve the meat or main dishes and vegetables. The mother of a family or the hostess serves the beverage and, in case the meal is a luncheon or dinner, the dessert. At the table the father usually sits at one end and the mother at the other. The Serving Dishes near the Host. — For convenience, the platter of meat or other food is placed at the end of the table where the host sits. Note in Figure 37 the position of the platter, breakfast plates, and serving spoon and fork. The Serving Dishes near the Hostess. — Since the hostess will hold a pot of cocoa or of coffee in her right hand, the cocoa or coffee pot should be placed at the right of her cover. The Figure 37, A. A Hostess’s Cover Arranged to Serve the Beverage at a Family Breakfast Note the position of the beverage pot, cream pitcher, sugar bowl, cups and saucers.