While the fruit is being eaten, replenish the water
glasses.
Remove the fruit course as follows : First, the fruit
dish, placing it on the side table ; then the individual
plates, each with its bowl, knife, and s^joon, carrying them
to the pantry.
Bring in the cereal.
This may be served Vjy the mistress. In this case, set
before her the individual dishes, with the tablespoon.
Remove the cover to the side table. As she serves it, put
the saucer on the tray, together with the sugar and cream
from the sideboard, and pass it to each in turn. Or the
individual dishes may be passed first, then the cereal, and
then the cream and sugar.
Remove the cereal course as follows : First, the dish,
placing it on the side table, covering it, and then each of
the individual plates, in turn, until all are removed to the
pantry.
For the next course, bring in the warm jDlates, putting
them before the master of the house. Then put before him
the platter, and on the sideboard the potatoes. When he
carves a portion, place the plate with it on before the
person for whom it was intended, standing at her right.
Uncover the potatoes, place a tablespoon in the dish,
pass them.
Pass bread and butter.
Replenish the water.
Bring in the coffee-pot.
As the mistress of the house prepares the cup, set it
down to the right of the person for whom it is intended, or
216 HANDBOOK OF DOMESTIC SCIENCE
else pass, first, the coffee in a cup, and then the cream and
sugar.
After breakfast, the food must be put away and the
dishes removed.
Have a definite place for putting each of the following
sets of dishes as they come from the dining room : heavy
china, lighter china, glass, silver knives. The separate
silver and knife pitchers are a great convenience.
Every particle of food that can be used again should be
put away in its proper receptacle in the kitchen. Gravy,
even so small a quantity as a spoonful of any vegetable,
dressing from a roast, bones, should all be saved. They
may be put in one receptacle, for the combination will
make an excellent soup for lunch. Bread should be kept
by itself, and, of course, meat and any vegetable of which
there is a sufficient quantity for a second serving should
each have its own place. It need hardly be said, that none
of the dining room dishes should ever be found in the
refrigerator.
After the food has been put away, empty every glass,
cup, and pitcher. Fill the milk and cream pitchers with
cold water.
Scrape the plates and other dishes carefully. Eemember
that a crust of bread cleans more effectually, and with less
danger of scratching, than either a knife or a spoon.
A crockery or agate-ware bowl should be kept in a
definite place to serve as a temporary receptacle for these
scraps. Tin will not answer the purpose, because it will
not long remain clean, since a bit of lemon or tomato will
quickly rust it.
For washing dishes, the following articles are necessary :
clean sink, dishpan, hot water, soap, soap shaker, Bath brick
dust, board, cork and cloth, mop, dish drainer, dry towels,
ammonia.
THE DINING ROOM 217
See that there will be plenty of room to place the dishes
after they are washed.
Make hot suds in the pan. Remove the soap.
Page 102
Presented as published in 1900. 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
While the fruit is being eaten, replenish the water glasses.
Remove the fruit course as follows : First, the fruit dish, placing it on the side table ; then the individual plates, each with its bowl, knife, and s^joon, carrying them to the pantry.
Bring in the cereal.
This may be served Vjy the mistress. In this case, set before her the individual dishes, with the tablespoon. Remove the cover to the side table. As she serves it, put the saucer on the tray, together with the sugar and cream from the sideboard, and pass it to each in turn. Or the individual dishes may be passed first, then the cereal, and then the cream and sugar.
Remove the cereal course as follows : First, the dish, placing it on the side table, covering it, and then each of the individual plates, in turn, until all are removed to the pantry.
For the next course, bring in the warm jDlates, putting them before the master of the house. Then put before him the platter, and on the sideboard the potatoes. When he carves a portion, place the plate with it before the person for whom it was intended, standing at her right.
Uncover the potatoes, place a tablespoon in the dish, pass them.
Pass bread and butter.
Replenish the water.
Bring in the coffee-pot.
As the mistress of the house prepares the cup, set it down to the right of the person for whom it is intended, or
else pass, first, the coffee in a cup, and then the cream and sugar.
After breakfast, the food must be put away and the dishes removed.
Have a definite place for putting each of the following sets of dishes as they come from the dining room : heavy china, lighter china, glass, silver knives. The separate silver and knife pitchers are a great convenience.
Every particle of food that can be used again should be put away in its proper receptacle in the kitchen. Gravy, even so small a quantity as a spoonful of any vegetable, dressing from a roast, bones, should all be saved. They may be put in one receptacle, for the combination will make an excellent soup for lunch. Bread should be kept by itself, and, of course, meat and any vegetable of which there is a sufficient quantity for a second serving should each have its own place. It need hardly be said, that none of the dining room dishes should ever be found in the refrigerator.
After the food has been put away, empty every glass, cup, and pitcher. Fill the milk and cream pitchers with cold water.
Scrape the plates and other dishes carefully. Remember that a crust of bread cleans more effectually, and with less danger of scratching, than either a knife or a spoon.
A crockery or agate-ware bowl should be kept in a definite place to serve as a temporary receptacle for these scraps. Tin will not answer the purpose, because it will not long remain clean, since a bit of lemon or tomato will quickly rust it.
For washing dishes, the following articles are necessary : clean sink, dishpan, hot water, soap, soap shaker, Bath brick dust, board, cork and cloth, mop, dish drainer, dry towels, ammonia.
See that there will be plenty of room to place the dishes after they are washed.
Make hot suds in the pan. Remove the soap.