(2) The dessert plates and forks. If fruit is served, then each plate should be provided also with a doily and finger bowl, as indicated for breakfast. (3) After-dinner- coffee cups and saucers, spoons, small bowl of cut sugar, a small cream jug, and crackers and cheese, ready to serve. On the side table place the carving knife and fork, salad plates, tablespoons, sauce ladles. Leave plenty of room for the vegetable dishes and gravy dish. Take into the kitchen the soup plates, dinner plates, soup tureen, meat platter, vegetable dishes, placing them on the shelf above the stove. Care must be exercised, especially with fine china, not to put them where they will get too hot, for this will quickly crack the glaze. Without doubt, the best way to heat them is by passing them through warm water. Put the salad bowl in the refrigerator, in which place also the olive dishes. Salted almonds, if used, may be placed on the table at once. Put on each napkin, or if in its folds, still sufficiently out that it may be seen, a piece of bread cut into a slice about three inches thick and deep and four inches long, or else the regular dinner roll. Put reserve bread in a bread dish on the sideboard. Put on the olives. Place the soup tureen and the hot 224 HANDBOOK OF DOMESTIC SCIENCE plates at the head of the table, pour the water, and announce the dinner by saying quietly, " Dinner is served." After all are seated, remove the cover of the soup tureen, placing it on the side table. As the soup is ladled out, from the left side take the soup plate and place it before whoever sits at the right of the mis- tress, standing while doing so on the right side. After all have been served, cover the tureen. Pass the celery. Keplenish water glasses if this is necessary. When all have finished the soup, remove the tureen. Go to the right and remove each plate separately. Place the roast before the carver, and the vegetables on the side table. Put the gravy spoon and carving knife at the right, and the knife and the fork at the left. Serve the meat in the manner suggested for the meat at breakfast. Put a spoon in the potato dish and offer it on the tray at the left of each person, beginning with the mistress and passing to her right. Serve the other vegetables in the same way. Nowadays vegetables are cooked dry enough to be placed on the dinner plates, dispensing almost altogether with the small dishes formerly used for vegetables. Pass the gravy boat and spoon. Pass olives. Keplenish water, and pass the bread to those who have none. When all have finished, take the carving knife, fork, and spoon to the kitchen on tray ; remove the roast. Then take off the plates, one in each hand. Bring in the salad bowl, first putting in it the salad knife and fork, and place it before the mistress. THE DINING ROOM 225 Serve as directed for the meat course. Pass the crackers and cheese. Eemove this course in the following order : salad bowl, salad plates, tumblers, olives, all by hand. Put the pepper, salt, etc., on the tray. Eemove the carving cloth, by turning the corners to- gether and placing it on the tray. Eemove with a crumb scraper all crumbs, bits of bread, etc. Bring in the dessert to the mistress and serve as indicated for the salad. If fruit is to be served, see directions for breakfast fruit.

AI-modernized reading of the original text

(2) The dessert plates and forks. If fruit is served, then each plate should be provided also with a doily and finger bowl, as indicated for breakfast. (3) After-dinner- coffee cups and saucers, spoons, small bowl of cut sugar, a small cream jug, and crackers and cheese, ready to serve. On the side table place the carving knife and fork, salad plates, tablespoons, sauce ladles. Leave plenty of room for the vegetable dishes and gravy dish. Take into the kitchen the soup plates, dinner plates, soup tureen, meat platter, vegetable dishes, placing them on the shelf above the stove. Care must be exercised, especially with fine china, not to put them where they will get too hot, for this will quickly crack the glaze. Without doubt, the best way to heat them is by passing them through warm water. Put the salad bowl in the refrigerator, in which place also the olive dishes. Salted almonds, if used, may be placed on the table at once. Put on each napkin, or if in its folds, still sufficiently out that it may be seen, a piece of bread cut into a slice about three inches thick and deep and four inches long, or else the regular dinner roll. Put reserve bread in a bread dish on the sideboard. Put on the olives. Place the soup tureen and the hot plates at the head of the table, pour the water, and announce the dinner by saying quietly, " Dinner is served." After all are seated, remove the cover of the soup tureen, placing it on the side table. As the soup is ladled out, from the left side take the soup plate and place it before whoever sits at the right of the mistress, standing while doing so on the right side. After all have been served, cover the tureen. Pass the celery. Replenish water glasses if this is necessary. When all have finished the soup, remove the tureen. Go to the right and remove each plate separately. Place the roast before the carver, and the vegetables on the side table. Put the gravy spoon and carving knife at the right, and the knife and the fork at the left. Serve the meat in the manner suggested for the meat at breakfast. Put a spoon in the potato dish and offer it on the tray at the left of each person, beginning with the mistress and passing to her right. Serve the other vegetables in the same way. Nowadays vegetables are cooked dry enough to be placed on the dinner plates, dispensing almost altogether with the small dishes formerly used for vegetables. Pass the gravy boat and spoon. Pass olives. Replenish water, and pass the bread to those who have none. When all have finished, take the carving knife, fork, and spoon to the kitchen on tray ; remove the roast. Then take off the plates, one in each hand. Bring in the salad bowl, first putting in it the salad knife and fork, and place it before the mistress. Serve as directed for the meat course. Pass the crackers and cheese. Remove this course in the following order: salad bowl, salad plates, tumblers, olives, all by hand. Put the pepper, salt, etc., on the tray. Remove the carving cloth, by turning the corners together and placing it on the tray. Remove with a crumb scraper all crumbs, bits of bread, etc., etc. Bring in the dessert to the mistress and serve as indicated for the salad. If fruit is to be served, see directions for breakfast fruit.

Handbook of domestic science and household arts for use in elementary schools