Another method of serving dessert and
coffee is to do so at the dining-table, after it
has been cleared of the main course. Two
women guests may be seated, one at either
end of the table, to serve the dessert and the
coffee.
There are many variations of buffet serv¬
ice, but it always has the advantage of re¬
quiring little help to do well. Guests enjoy
serving themselves, and they are always
pleased to be asked to help with the serving.
With an informal group, each guest may be
asked to take his or her plate to the kitchen,
or two of the men may be assigned that par¬
ticular duty. It makes for informality and
lots of fun for assignments to be given various
guests. It is a happy method of serving the
teen-agers, as well as the grownups.
Pattern for Buffet Supper
Hot Main Dish
(containing Meat, Fish, or Poultry)
A Starchy Food
(may be combined with Meat in hot dish)
Salad (Fruit or Vegetable)
Rolls or other Bread — Butter
Dessert — Beverage
Combination of Methods. Many modern
homemakers use all these various forms of
meal service. Family style may be excellent
for dinner when all the family is together;
while plate service may be best for break¬
fast, when the different school and work
schedules may make it impractical for the
entire family to eat breakfast at the same
time. When this is the case, it will make for
efficiency to have a breakfast nook in or very
near the kitchen, where each person may
help in serving his or her own breakfast.
Luncheon in city homes is a time when the
family cannot all be together and the serving
must be adjusted accordingly.
Any of the forms of service may be used
when there are guests. It is advisable to use
the one with which the various members of
the family are most familiar. For large num¬
bers, however, buffet service will be the
easiest to manage.
Points on Service. There are pointers on
serving meals which always apply, regardless
of the style of service. Here are some of the
important ones:
1. Plan menus which are not only adequate
and attractive in themselves, but can be prepared
and served with the equipment available.
2. Until it becomes a matter of routine, make
a timed plan of work for each meal.
3. Set the table for each meal so that each dish,
glass, and piece of silver will be in the proper
place, where it is needed, with nothing extra:
Place knives to the right of each cover,1 sharp
edge toward the plate.
Place fork or forks to the left, tines up.
(There should be enough space between the
knife and fork for the plate.)
Place spoon or spoons to the right of the knife.
When more than one piece of silver is needed
at either side of the cover, arrange in the order
in which they are to be used, beginning at the
outside and working toward the plate.
Place the napkin to the left of the fork, open
edges toward the plate and edge of the table.
Place the glass at the tip of the knife.
Place the bread-and-butter plate, if one is
used, at the tip of the fork. When there is a
[363]
*A "cover” is one place at the table.
salad plate and no bread-and-butter plate, the
salad is placed at the tip of the fork.
Place all silver and napkins for each cover
one inch from the edge of the table.
Page 336
Presented as published in 1935. 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
Another method of serving dessert and coffee is to do so at the dining-table, after it has been cleared of the main course. Two women guests may be seated, one at either end of the table, to serve the dessert and the coffee.
There are many variations of buffet serv¬ ice, but it always has the advantage of re¬ quiring little help to do well. Guests enjoy serving themselves, and they are always pleased to be asked to help with the serving. With an informal group, each guest may be asked to take his or her plate to the kitchen, or two of the men may be assigned that par¬ ticular duty. It makes for informality and lots of fun for assignments to be given various guests. It is a happy method of serving the teen-agers, as well as the grownups.
Pattern for Buffet Supper Hot Main Dish
(containing Meat, Fish, or Poultry)
A Starchy Food
(may be combined with Meat in hot dish)
Salad (Fruit or Vegetable)
Rolls or other Bread — Butter Dessert — Beverage
Combination of Methods. Many modern homemakers use all these various forms of meal service. Family style may be excellent for dinner when all the family is together;
while plate service may be best for break¬ fast, when the different school and work schedules may make it impractical for the entire family to eat breakfast at the same time. When this is the case, it will make for efficiency to have a breakfast nook in or very near the kitchen, where each person may help in serving his or her own breakfast.
Luncheon in city homes is a time when the family cannot all be together and the serving must be adjusted accordingly.
Any of the forms of service may be used when there are guests. It is advisable to use the one with which the various members of the family are most familiar. For large num¬ bers, however, buffet service will be the easiest to manage.
Points on Service. There are pointers on serving meals which always apply, regardless of the style of service. Here are some of the important ones:
1. Plan menus which are not only adequate and attractive in themselves, but can be prepared and served with the equipment available.
2. Until it becomes a matter of routine, make a timed plan of work for each meal.
3. Set the table for each meal so that each dish, glass, and piece of silver will be in the proper place, where it is needed, with nothing extra:
Place knives to the right of each cover,1 sharp edge toward the plate.
Place fork or forks to the left, tines up. (There should be enough space between the knife and fork for the plate.)
Place spoon or spoons to the right of the knife.
When more than one piece of silver is needed at either side of the cover, arrange in the order in which they are to be used, beginning at the outside and working toward the plate.
Place the napkin to the left of the fork, open edges toward the plate and edge of the table.
Place the glass at the tip of the knife.
Place the bread-and-butter plate, if one is used, at the tip of the fork. When there is a
[363]
*A "cover” is one place at the table.
salad plate and no bread-and-butter plate, the salad is placed at the tip of the fork.
Place all silver and napkins for each cover one inch from the edge of the table.