The international cook book

The bouillon or soup spoon is placed at the right of the teaspoon. The centerpiece for a formal luncheon is usually of flowers, which may be placed in a low silver bowl or basket and should be beautifully arranged. The colors should harmonize with the general color scheme of the luncheon. The first course for the luncheon may be either cocktail or soup. The cocktail iced, or the soup hot, are on the table when the guests are called. The water is poured before the guests are called. The main course for the formal luncheon is served from the kitchen. The plate is placed before each guest as the service plate is removed. The salad is served as a separate course and the coffee is served with the dessert. 34 THE INTERNATIONAL COOK BOOK For the Bridge or Party Luncheon, cofiFee may be served from the buffet with the main luncheon course, or the hostess may serve the coflFee at the table, having the silver service placed before her with the cups at her right. The coffee spoon is placed on the saucer with the cup. After the hostess has filled the cup with coffee the maid takes the cup and saucer and places it at the right of each guest. The maid then serves the guest with sugar and cream. The serving of coffee with the main course for the Bridge or Party Luncheon is optional. If coffee is ser\'ed with the main course, it is left on the table and again ser\'ed with the dessert. If coffee has not been served with the main course, it is put on the table and ser\-ed with the dessert. In this case the coffee may be served by the hostess as suggested pre^^ously, or it may be served from the buffet by the maid or from the kitchen. There is Httle formahty about the Bridge or Party Luncheon. It is usually a gathering of congenial friends or family who appreciate being together. CHAPTER m Dinners DIXXEE. is sen-ed. Whether this announcement is made by the hostess herself, the maid, or the butler, the call is a welcome one. Family dinners are probably our most important considera- tion. We find that although other meals may be enjoyed by the entire family, it is more often dinner that brings us aU together. The table for the family dinner should be laid as attractively as possible. A complete table covering is desirable. This may be of lace or linen, preferably linen, \dth napkins to match. The family dinner table has a complete ser\-ice laid for each member of the family. This may or may not have a service plate. Whether or not a service plate is used the knife is placed on the right and the salad fork on the left, with a distance between large enough to accommodate a dinner plate without crowding. A teaspoon, if one is to be used, is placed next to the knife and the dinner fork next to the salad fork. It is customary and desirable not to consider dessert in lading the table, but to bring the fork or spoon needed for the dessert to the table when the dessert is ser\-ed. Bread and butter plates need not be put on the table for the dinner unless it is a family custom to serve bread and butter with the meal. It is better to ser\-e rolls or biscuits with the dinner, and these may be placed on the regular dinner plate.