Dishes from which an individual is to serve himself are, of course, passed to the left, and all serving may be carried on from that side, but the placing of plates and cups from the right is considered the better form. Hot plates and vegetables may be held on a folded napkin; a tray is used for creamer and sugar bowl, or small dishes of jelly and the like, also for silver. Strict Russian service requires a plate always before each individual except when all are changed for the STYLES OF SERVING 197 dessert. The empty plate is removed with one hand, as the filled plate is placed with the other hand. Much more thought must be put into the serving when no maid is present, for continual rising from the table is disturbing to all. A maid can go to the pantry for a for- gotten utensil without calling attention to the oversight, but the omission is extremely noticeable if some one must rise from the table. Extra care must be taken, then, to see that the serving has been thought through in detail and that everything which will be needed has been placed near at hand. A wheeled tray or serving table beside the hostess makes it possible to arrange for many things to be within reach without crowding the table. Food must be selected which will not spoil by standing from the begin- ning of the meal until the appropriate time for serving it. If there are children in the family who are capable of doing so, it is better to have them remove the courses than to have the hostess leave the table. It is an art to accomplish the clearing of the table suc- cessfully, avoiding noise and the piling of dishes, yet with sufficient rapidity. Formal service, which calls for the removal of one plate at a time, is often too slow, even when a plate is taken in each hand. If plates must be piled, remove the plate from the left and, holding it out of sight as far away from the table as possible, take up the side dishes, one by one, with the other hand, and pile them on the plate held in the left hand. It is much better, how- ever, to use as few side dishes as possible and to remove them on a tray, after the main plates have been carried away. After the individual dishes, the serving dishes are removed, then any other dishes, salt and pepper holders and the like. Crumbs are removed before dessert, either with a tray and scraper, or, better, a plate and folded napkin. With doilies, the latter method, must be used. 198 FOOD STUDY When there is no maid, the removal of crumbs from the table may be omitted. REFERENCES ALLEN. "Table Service." Books on letter writing. QUESTIONS 1. Write a note inviting a friend to dinner (a) informally, (6) formally. 2. Write notes accepting or declining these invitations. 3. What are the duties of a hostess ? 4. What are the points to be made in training a waitress concern- ing her appearance, conduct, and duties ? XL POULTRY ROAST CHICKEN — FRIED CHICKEN A. Class Work. CHICKEN. 1. Weigh a chicken. Compare with weight after it is cleaned and dressed, but not stuffed.

AI-modernized reading of the original text

Dishes from which an individual is to serve himself are, of course, passed to the left, and all serving may be carried on from that side, but the placing of plates and cups from the right is considered the better form. Hot plates and vegetables may be held on a folded napkin; a tray is used for creamer and sugar bowl, or small dishes of jelly and the like, also for silver. Strict Russian service requires a plate always before each individual except when all are changed for the STYLES OF SERVING 197 dessert. The empty plate is removed with one hand, as the filled plate is placed with the other hand. Much more thought must be put into the serving when no maid is present, for continual rising from the table is disturbing to all. A maid can go to the pantry for a forgotten utensil without calling attention to the oversight, but the omission is extremely noticeable if some one must rise from the table. Extra care must be taken, then, to see that the serving has been thought through in detail and that everything which will be needed has been placed near at hand. A wheeled tray or serving table beside the hostess makes it possible to arrange for many things to be within reach without crowding the table. Food must be selected which will not spoil by standing from the beginning of the meal until the appropriate time for serving it. If there are children in the family who are capable of doing so, it is better to have them remove the courses than to have the hostess leave the table. It is an art to accomplish the clearing of the table successfully, avoiding noise and the piling of dishes, yet with sufficient rapidity. Formal service, which calls for the removal of one plate at a time, is often too slow, even when a plate is taken in each hand. If plates must be piled, remove the plate from the left and, holding it out of sight as far away from the table as possible, take up the side dishes, one by one, with the other hand, and pile them on the plate held in the left hand. It is much better, however, to use as few side dishes as possible and to remove them on a tray, after the main plates have been carried away. After the individual dishes, the serving dishes are removed, then any other dishes, salt and pepper holders and the like. Crumbs are removed before dessert, either with a tray and scraper, or, better, a plate and folded napkin. With doilies, the latter method, must be used. When there is no maid, the removal of crumbs from the table may be omitted. ALLEN. "Table Service." Books on letter writing. 1. Write a note inviting a friend to dinner (a) informally, (6) formally. 2. Write notes accepting or declining these invitations. 3. What are the duties of a hostess ? 4. What are the points to be made in training a waitress concerning her appearance, conduct, and duties ? POULTRY ROAST CHICKEN — FRIED CHICKEN A. Class Work. CHICKEN. 1. Weigh a chicken. Compare with weight after it is cleaned and dressed, but not stuffed.

Food study