pepper added, the pan returned to the fire ; then the
spinach was drawn forward for a final heating, tasted
and seasoned, the platter wiped from its hot bath and
quickly filled with the steak, which was spread with
butter and salt, and garnished and partly covered with
the bananas, which were also slightly salted. A few
sprigs of parsley✪ Steak with Bananas were laid on the ends, and that dish
was ready. A few quick strokes with a masher and
the potatoes were turned steaming hot, white and
creamy, into their hot dish, and the spinach into a
similar receptacle. By this time all the soup plates
had been brought out ; and while the friend was taking
in these hot dishes for this course, the soup spoons
were quickly removed to a pitcher of hot water which
was ready for them on the sink shelf, and the soup
plates piled in order, and the dinner plates dipped for
a moment into a pan of hot water. Fresh water was
put on to boil for the coffee, and then the hostess took
the dinner plates, went to the table, and proceeded to
serve this course, which was hot and fresh and much
better than if it had all been prepared beforehand and
kept hot during the soup course.
In the same manner this course, when finished, was
removed, and by this time everything was so informal
that one of the gentlemen insisted upon replenishing
the ice water, and otherwise assisting the young lady,
thereby giving the hostess ample time to arrange the
lettuce around the edge of the platter, cut the cucum-
ber, which had been pared and quartered previously,
into thin slices, dress it with salt, paprika, oil, and
lemon, and turn it into the center, cover it with the
whipped cream✪ Cucumber Salad, putting the remainder into a fancy
bowl. Then the boiling water was turned into the
228 Home Science Cook Book.
filter coffee pot and left on the edge of the range,
the silver was removed from the plates into pitchers
or pans of hot water, according to its size, the scraps
on the plates were scraped off into the proper recepta-
cle, the dishes piled in order, and by the time the
friend was ready to take in the salad, the hostess with
clean hands was ready to follow and serve it.
After this course there was more for the friend to
do, for butter plates and bread tray were removed, and
the cake laid on, and this gave time for the dishing of
the mousse, the second filtering of the coffee, and the
same disposal of the soiled dishes. When cakes and
cream had been disposed of, these dishes were re-
moved, while the final heating of the coffee and turn-
ing it into the hot pot for serving were being done in
the kitchen. The plates with finger-bowls were laid
on the table, the guests removing the bowl with the
doily and placing them at the left; then, while the
hostess was filling the cups which had been removed
from the little table and placed in front of her, the
friend passed the cheese and wafers ; Roquefort and
English Cheddar were served. Pimolas had nearly
disappeared during the first courses, but almonds and
confections were nibbled and coffee sipped, and after
nearly two hours of fun and feasting, the company
adjourned to the parlor. While they were getting
settled into cozy corners and studying pictures, the
hostess slipped back to the table, took care of the food,
put the silver together, and closed the dining room
and kitchen.
Page 99 · 2 recipe records on this page
Presented as published in 1902. 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
pepper added, the pan returned to the fire ; then the spinach was drawn forward for a final heating, tasted and seasoned, the platter wiped from its hot bath and quickly filled with the steak, which was spread with butter and salt, and garnished and partly covered with the bananas, which were also slightly salted. A few sprigs of parsley were laid on the ends, and that dish was ready. A few quick strokes with a masher and the potatoes were turned steaming hot, white and creamy, into their hot dish, and the spinach into a similar receptacle. By this time all the soup plates had been brought out ; and while the friend was taking in these hot dishes for this course, the soup spoons were quickly removed to a pitcher of hot water which was ready for them on the sink shelf, and the soup plates piled in order, and the dinner plates dipped for a moment into a pan of hot water. Fresh water was put on to boil for the coffee, and then the hostess took the dinner plates, went to the table, and proceeded to serve this course, which was hot and fresh and much better than if it had all been prepared beforehand and kept hot during the soup course.
In the same manner this course, when finished, was removed, and by this time everything was so informal that one of the gentlemen insisted upon replenishing the ice water, and otherwise assisting the young lady, thereby giving the hostess ample time to arrange the lettuce around the edge of the platter, cut the cucumber, which had been pared and quartered previously, into thin slices, dress it with salt, paprika, oil, and lemon, and turn it into the center, cover it with the whipped cream, putting the remainder into a fancy bowl. Then the boiling water was turned into the
228 Home Science Cook Book.
filter coffee pot and left on the edge of the range, the silver was removed from the plates into pitchers or pans of hot water, according to its size, the scraps on the plates were scraped off into the proper receptacle, the dishes piled in order, and by the time the friend was ready to take in the salad, the hostess with clean hands was ready to follow and serve it.
After this course there was more for the friend to do, for butter plates and bread tray were removed, and the cake laid on, and this gave time for the dishing of the mousse, the second filtering of the coffee, and the same disposal of the soiled dishes. When cakes and cream had been disposed of, these dishes were removed, while the final heating of the coffee and turning it into the hot pot for serving were being done in the kitchen. The plates with finger-bowls were laid on the table, the guests removing the bowl with the doily and placing them at the left; then, while the hostess was filling the cups which had been removed from the little table and placed in front of her, the friend passed the cheese and wafers ; Roquefort and English Cheddar were served. Pimentos had nearly disappeared during the first courses, but almonds and confections were nibbled and coffee sipped, and after nearly two hours of fun and feasting, the company adjourned to the parlor. While they were getting settled into cozy corners and studying pictures, the hostess slipped back to the table, took care of the food, put the silver together, and closed the dining room and kitchen.
Records on this page
Steak with BananasCucumber Salad