Ascertain the price of every article of food in your neigh'
borhood, as prices differ with localities, and that which might
be economical food in one market is 'frequently the reverse
in another. In order to leirn prices, do not disdain to
market for yourself, if, you are your own cook or house'
.keeper.,’ 'You will thus be. able by personal observation to
learn which are s the best markets ( fbr different articles, and
what are the fair rates of payment for them. It is also,
essential that a cook or housekeeper should know the average
weekly consumption of food for each person in an ordinary
family, that she may be able to check waste and provide
pr.ov'isidps for, any , period she mayj desire. , . , ,
DUTIES OF HEAD WAITERS, WAITERS, BUTLERS
!/ ' AND SERVANTS
The Breakfast. A taste and nicety are very perceptible
at the breakfast table.' One should never allow a soiled
tablecloth to appear on it. The linen should be fresh and
snowy white, the silver brightly cleaned, the tea, coffee or
chocolate pot nicely made, and if possible, fresh flowers and
fruit in season should adorn the table. A nfcelydaid, pretty
appetising breakfast , is a great promoter of good temper and
digestion of those who have to submit to such domestic
inflictions. Let out homes ever be bright, sunny and charm'
ing; and that spell may be the case open the day with a
‘ cheery and welbarranged breakfast table.
At the head of the table place the breakfast cups and
saucers; the tea cups at the left hand side; the coffee cups at
the right hand. The teapot or coffeepot will stand in front
— 484 —
of the urn, the cream or hot milk to the right. First serve
the cereals or frujts. Afterwards put hot plates by the.
broiled ham or bacon, chops, eggs, meat, and smaller plate,
knife and fork to each person. Bread should be put On a
silver platter. Salt cellers occupy the four corners. Hot rolls
should be brought in covered with a table napkin. Dry
toast should never stand longer than five minues before it is
served. Buttered toast becomes soggy and greasy if too long
kept before it is served. , , ' ,
• The Luncheon. The waiter, butler or man servant has
care of the dining room. He lays the cloth, puts a water
bottle or caraffe, with , glass on it, at each corner of the table,
a salt cellar and two tablespoons at each corner; a small knife;
and two small silver forks and one or two dessert spoons for
each person round the table; a carving knife and fork, at the
top and bottom of the table, and a tablespoon near every
side dish. The cruet-stand on the table, near it two decanters
of wine, a tumbler1' and two wine glasses to each person.
Luncheon differs from dinner. It consists of one warm dish,
cold meat, with poultry. In the general absence of soup or
fish only the cold tray, pie, biscuits, cake, eclairs, are all put
on the table at the same time, but if a hot pudding is served
the waiter brings, it in afterward when required. The waiter
should be ready to , push in the clair on which a lady seats
herself as she sits down. He carries round the luncheon
plates once, and then goes to early diqner (unless there
should be a luncheon party). He takes the luncheons away.
Page 245
Presented as published in 1920. 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
Ascertain the price of every article of food in your neigh' borhood, as prices differ with localities, and that which might be economical food in one market is frequently the reverse in another. In order to leirn prices, do not disdain to market for yourself, if, you are your owncook or housekeeper.’ 'You will thus be. able by personal observation to learn which are the best markets ( for different articles, and what are the fair rates of payment for them. It is also, essential that a cook or housekeeper should know the average weekly consumption of food for each person in an ordinary family, that she may be able to check waste and provide provisions for, any , period she may desire. , . , ,
DUTIES OF HEAD WAITERS, WAITERS, BUTLERS AND SERVANTS
The Breakfast. A taste and nicety are very perceptible at the breakfast table.' One should never allow a soiled tablecloth to appear on it. The linen should be fresh and snowy white, the silver brightly cleaned, the tea, coffee or chocolate pot nicely made, and if possible, fresh flowers and fruit in season should adorn the table. A nicely laid, pretty appetising breakfast , is a great promoter of good temper and digestion of those who have to submit to such domestic inflictions. Let out homes ever be bright, sunny and charming; and that spell may be the case open the day with a ‘ cheery and wellbarranged breakfast table.
At the head of the table place the breakfast cups and saucers; the tea cups at the left hand side; the coffee cups at the right hand. The teapot or coffeepot will stand in front
— 484 —
of the urn, the cream or hot milk to the right. First serve the cereals or fruits. Afterwards put hot plates by the. broiled ham or bacon, chops, eggs, meat, and smaller plate, knife and fork to each person. Bread should be put On a silver platter. Salt cellers occupy the four corners. Hot rolls should be brought in covered with a table napkin. Dry toast should never stand longer than five minutes before it is served. Buttered toast becomes soggy and greasy if too long kept before it is served. , , ' ,
• The Luncheon. The waiter, butler or man servant has care of the dining room. He lays the cloth, puts a water bottle or carafe, with , glass on it, at each corner of the table, a salt cellar and two tablespoons at each corner; a small knife; and two small silver forks and one or two dessert spoons for each person round the table; a carving knife and fork, at the top and bottom of the table, and a tablespoon near every side dish. The cruet-stand on the table, near it two decanters of wine, a tumbler and two wine glasses to each person. Luncheon differs from dinner. It consists of one warm dish, cold meat, with poultry. In the general absence of soup or fish only the cold tray, pie, biscuits, cake, eclairs, are all put on the table at the same time, but if a hot pudding is served the waiter brings, it in afterward when required. The waiter should be ready to , push in the clair on which a lady seats herself as she sits down. He carries round the luncheon plates once, and then goes to early dinner (unless there should be a luncheon party). He takes the luncheons away.