The family style of serving may be followed when only the
family are seated at the table. This style may be used, however,
when there are visitors or guests at the table. Some women
who have attained the art of serving a meal gracefully prefer the
family style because it seems more sociable or cozy. The family
style is less formal than other styles about which we shall learn
later. It is, therefore, a good style to use for serving breakfast.
Breakfast is usually the most informal meal of the day.
When all of the family are seated at the table and there is no
one else to wait on table, several or all members of a family
should help in serving. Mother should not do it all. With
the family style of serving, the foods are brought from the
kitchen to the dining table in general serving dishes. Then
some one at the table divides the food into portions and places
the portions on plates or other dishes. The plates or dishes of
food are passed to each member of the family. As has been
stated, the main dish of a breakfast is usually served by the host,
and the beverage, by the hostess.
How is the fruit served ? If fresh fruit is served for breakfast,
it may be placed on the table in one dish. The dish of fruit may
serve as a centerpiece. Then some member of the family —
often the hostess or daughter — may start to pass the fruit from
one person to another. However, such fruits as oranges are
Serving a Family Breakfast 119
usually prepared in the kitchen for individual serving, as
described on pages 16 and 17.
A sauce dish of cooked fruit may be placed at each cover be-
fore the family is seated or the fruit may be brought to the table
in one general serving dish. When the family is seated, the
fruit may be divided into individual portions by the hostess or
daughter and passed to each member of the family.
When the fruit is eaten, each one may set his soiled dish aside
or the dishes may be carried to the kitchen. Carrying the dishes
to the kitchen is one of the duties for a daughter of the house.
If the soiled fruit dishes are taken to the kitchen, the cereal or
other foods to be served later may be carried to the dining
table on the return trip. When a meal is being served, it is
economy of steps neither to leave nor to enter the dining room
empty handed. Make as few trips to the kitchen as possible.
Make every trip count.
A service wagon or an ordinary tray is a step saver. (See
page 156.) If a service wagon is placed near the dining table,
the soiled dishes may be placed on it. The lower shelf of the
service wagon is a good place for soiled dishes.
How is the cereal served? Because breakfast is usually an
informal meal, many families do not serve it in courses. A hot
breakfast cereal in a warm tureen may be placed on the table
before the family is seated. The hot covered dish will usually
keep the cereal warm while the family is eating fruit. Then the
cereal may be served in cereal dishes and passed to each member
of the family. Usually as many cereal dishes as there are
covers at the table are placed in a pile at the place of the one
who will dish out the cereal. It is well to have also a pile of
dessert plates, so that each dish of cereal may be placed on a
dessert plate when it is passed to one of the family. The one
nearest the cream pitcher starts to pass the milk or cream.
Page 65
Presented as published in 1928. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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The family style of serving may be followed when only the
family are seated at the table. This style may be used, however,
when there are visitors or guests at the table. Some women
who have attained the art of serving a meal gracefully prefer the
family style because it seems more sociable or cozy. The family
style is less formal than other styles about which we shall learn
later. It is, therefore, a good style to use for serving breakfast.
Breakfast is usually the most informal meal of the day.
When all of the family are seated at the table and there is no
one else to wait on table, several or all members of a family
should help in serving. Mother should not do it all. With
the family style of serving, the foods are brought from the
kitchen to the dining table in general serving dishes. Then
some one at the table divides the food into portions and places
the portions on plates or other dishes. The plates or dishes of
food are passed to each member of the family. As has been
stated, the main dish of a breakfast is usually served by the host,
and the beverage, by the hostess.
How is the fruit served ? If fresh fruit is served for breakfast,
it may be placed on the table in one dish. The dish of fruit may
serve as a centerpiece. Then some member of the family —
often the hostess or daughter — may start to pass the fruit from
one person to another. However, such fruits as oranges are
Serving a Family Breakfast 119
usually prepared in the kitchen for individual serving, as
described on pages 16 and 17.
A sauce dish of cooked fruit may be placed at each cover be-
fore the family is seated or the fruit may be brought to the table
in one general serving dish. When the family is seated, the
fruit may be divided into individual portions by the hostess or
daughter and passed to each member of the family.
When the fruit is eaten, each one may set his soiled dish aside
or the dishes may be carried to the kitchen. Carrying the dishes
to the kitchen is one of the duties for a daughter of the house.
If the soiled fruit dishes are taken to the kitchen, the cereal or
other foods to be served later may be carried to the dining
table on the return trip. When a meal is being served, it is
economy of steps neither to leave nor to enter the dining room
empty handed. Make as few trips to the kitchen as possible.
Make every trip count.
A service wagon or an ordinary tray is a step saver. (See
page 156.) If a service wagon is placed near the dining table,
the soiled dishes may be placed on it. The lower shelf of the
service wagon is a good place for soiled dishes.
How is the cereal served? Because breakfast is usually an
informal meal, many families do not serve it in courses. A hot
breakfast cereal in a warm tureen may be placed on the table
before the family is seated. The hot covered dish will usually
keep the cereal warm while the family is eating fruit. Then the
cereal may be served in cereal dishes and passed to each member
of the family. Usually as many cereal dishes as there are
covers at the table are placed in a pile at the place of the one
who will dish out the cereal. It is well to have also a pile of
dessert plates, so that each dish of cereal may be placed on a
dessert plate when it is passed to one of the family. The one
nearest the cream pitcher starts to pass the milk or cream.