At the close of the meal, when the hostess sees that all have fin-
ished, she looks at the lady seated at the right of the host, and the
guests rise, and they retire to the drawing room in the order in
which they are seated.
The above described method of serving dinner is appropriate
for a family of moderate means with one or two servants. In cases
where more expensive establishments are maintained, with many
servants, the fish and meat would be carved by the butler, and the
different courses would all be served from the sideboard by the serv-
ants, instead of being placed on the table as described above and
served by the host and hostess.
The ordinary family dinner usually spread by a majority of the
people in this country consists of three courses, — viz. soup, meats
and vegetables, and a dessert of puddings or pies, — more commonly
of only 2 courses, the soup being omitted. When the table is sup-
plied in this way, the meat or meats, with 2 or more vegetables, are
placed before the one who serves it and the dessert near some mem-
ber of the family who serves that. If there is a maid she removes
the first set of plates, knives, and forks, with the remainder of the
meat and vegetables, takes off the crumbs with a crumb=knife and
pan, then places smaller plates with the dessert before the one who
serves it, replenishes water glasses, brings tea or coffee if desired,
and leaves the room.
THE BEEAKFAST TABLE.
At the dinner table a white table=cloth and napkins should
always be used, but at breakfast tinted napery is allowable. A
plate, knife, fork, spoon, goblet, egg=cui3 and neatly folded napkin
are set at each place at the table. Our illustration, Fig. 5, shows the
manner of arranging them.
The edge of the knife should always be turned towards the plate,
and the goblet or egg=cup should never be upside down.
The old individual salt cellars are no longer used, but salt stands
are placed by the side of the pepper stands at the ends of the table.
The individual butter plates will be placed beside the butter dish and
the butter will be served by the hostess or some other member of the
family. In many homes at present the butter is kept on the side-
board and served by the servant, but on these points each family
must follow its own preference.
Casters are no longer used, being out of date. The pepper
stands and vinegar=jug are shown in our cut. The water carafes,
shown in this illustration, should be filled witli fresh, cold water, just
THE TABLE 611
before breakfast is announced. In some families the water is placed
on the sideboard.
Our other illustration, Fig. 6, shows a simple and tasteful plan
of arrangement as prepared for us by Marshall Field & Co., of
Chicago.
SERVING BREAKFAST.— For breakfast 3 courses are enough at
any time. The first course will consist of oatmeal, cracked-wheat or
fruit The second will consist of the substantial — meat, potatoes,
etc For convenience, in Fig. 5 we show the arrangement of the
dishes for the second course, with the meat placed before the host at
one end of the table, and the coffee service before the hostess at the
other end. The third and last course will be the cakes or waffles.
THE LUNCH OE TEA TABLE.
Page 449
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
At the close of the meal, when the hostess sees that all have finished, she looks at the lady seated at the right of the host, and the guests rise, and they retire to the drawing room in the order in which they are seated.
The above described method of serving dinner is appropriate for a family of moderate means with one or two servants. In cases where more expensive establishments are maintained, with many servants, the fish and meat would be carved by the butler, and the different courses would all be served from the sideboard by the servants, instead of being placed on the table as described above and served by the host and hostess.
The ordinary family dinner usually spread by a majority of the people in this country consists of three courses, — viz. soup, meats and vegetables, and a dessert of puddings or pies, — more commonly of only 2 courses, the soup being omitted. When the table is supplied in this way, the meat or meats, with 2 or more vegetables, are placed before the one who serves it and the dessert near some member of the family who serves that. If there is a maid she removes the first set of plates, knives, and forks, with the remainder of the meat and vegetables, takes off the crumbs with a crumb-knife and pan, then places smaller plates with the dessert before the one who serves it, replenishes water glasses, brings tea or coffee if desired, and leaves the room.
THE BEEAKFAST TABLE.
At the dinner table a white table-cloth and napkins should always be used, but at breakfast tinted napery is allowable. A plate, knife, fork, spoon, goblet, egg-cup and neatly folded napkin are set at each place at the table. Our illustration, Fig. 5, shows the manner of arranging them.
The edge of the knife should always be turned towards the plate, and the goblet or egg=cup should never be upside down.
The old individual salt cellars are no longer used, but salt stands are placed by the side of the pepper stands at the ends of the table. The individual butter plates will be placed beside the butter dish and the butter will be served by the hostess or some other member of the family. In many homes at present the butter is kept on the sideboard and served by the servant, but on these points each family must follow its own preference.
Casters are no longer used, being out of date. The pepper stands and vinegar-jug are shown in our cut. The water carafes, shown in this illustration, should be filled witli fresh, cold water, just
before breakfast is announced. In some families the water is placed on the sideboard.
Our other illustration, Fig. 6, shows a simple and tasteful plan of arrangement as prepared for us by Marshall Field & Co., of Chicago.
SERVING BREAKFAST.— For breakfast 3 courses are enough at any time. The first course will consist of oatmeal, cracked-wheat or fruit The second will consist of the substantial — meat, potatoes, etc For convenience, in Fig. 5 we show the arrangement of the dishes for the second course, with the meat placed before the host at one end of the table, and the coffee service before the hostess at the other end. The third and last course will be the cakes or waffles.
THE LUNCH OE TEA TABLE.