The international cook book

The dinner roUs or biscuits may be ser\-ed without butter or they may be buttered in the kitchen and brought to the table on a silver bread plate or basket, being covered care- fully with a napkin to keep them warm. The goblet is placed at the right, at the tip of the knife, and the napkin, which should match the table cover, is placed at the left of the fork. Salt and pepper shakers, if two pairs are used, are placed at either end of the table. If indiWdual salt and pepper shakers are used, they are placed at the right of each ser\-ice. Like every other meal, the centerpiece is, of course, considered in lapng the table. This should be flowers whenever possible, with the 35 36 THE INTERNATIONAL COOK BOOK flowers low enough so that the members of the family can easily see over them. A low bowl of silver or ctystal is suggested as a holder for the table decoration. During spring and summer months fresh flowers from the garden may be used. The blossoms of fruit trees in the early spring or some of the late fall berries of brilliant color are excellent table decorations. Candles will add to the festi\'ity of the family meal. The candlesticks should be of silver or cr>'stal, and should be kept highly pohshed and clean. If silver candlesticks are used, they should harmonize with the silver ser^-ice and with the bowl which holds the flowers. The color of the candles depends on the preference of the hostess. They may be colored to harmonize with the flowers on the table or they may be of a contrasting color. They may be white. Either cream or ivory are the very best. Some people still associate the using of candles with a party. Today, however, the importance of the family is espe- cially emphasized. We appreciate that nothing is too good for our own people, and the family dinner has come to be an out- standing occasion of every day. Because of this and because the candleUght is soft and restful, we have come to associate the use of candles with the family meal. Menus for the family diimer may be as simple or as elaborate as the occasion warrants. The simplest meal should be attractive and nutritious. A first course may be ser\-ed. If it is, it may be either a fruit cup, a simple canape, or a hght soup. With any of the menus following, the first course may be added or the meals may be served as they are given. Menu 1 Roast leg of lamb Browned potatoes Peas vsith garnish of baby carrots Mint jelly Mustard pickle Wafers Tomato aspic salad Apple pie Cheese Coffee MENUS AND TABLE SERVICE 37 Menu 2 Roast beef with Yorkshire pudding Buttered carrots Riced potatoes Turned lettuce salad Rolls Individual chocolate cream tart Coffee Menu 3 Baked pork chop with browned potato Baked onion Baked apples stuffed with raisins Cole slaw Baking powder biscuits Lemon Souffle Coffee Menu 4 Tomato bouillon Steak Baked potatoes Fresh vegetable salad Vanilla ice cream Butterscotch sauce Sponge cake Coffee Menu 5 Veal pie with biscuit top Harvard beets Water-cress salad Steamed molasses pudding Foamy hard sauce Coffee