The international cook book

JULY FOURTH DINNER Jellied tomato consomme Wafers Broiled salmon New peas Potato chips Clover leaf rolls Green grape and pineapple salad Cheese puffs Strawberry shortcake Coffee MENUS AND TABLE SERVICE 43 THANKSGIVING DINNER Orange basket Mint garnish Clam broth Melba toast StvifFed celer>' Cucximber rings Olives Roast turkey Sage dressing Mashed potato Giblet gra\'y Mashed turnip Boiled onions Crauberr>' ice Stuffed green pepper salad Saltines Hot mince pie Hot pximpkin pie Assorted cheese Toasted crackers Coffee Nuts Raisins Bonbons CHRISTMAS DINNER 0\-ster cocktail Tomato consomme Toast points Roast goose Apple dressing Mashed sweet potato Carrot rings Cooked celery hearts Pineapple ice Orange and onion salad Salad wafers Plimi pudding Haxd sauce Salted nuts Coffee Bonbons CHAPTER IV Suppers J/'lf "SHERE are still many families where supper is served I every day. In some families we have breakiast, luncheon, -IL and dinner, with the heavy meal the last in the day. In others, particularly when every member comes home at noon and when there are small children to be considered, the heavy meal is served at noon and a simple supper at night. When such is the case the supper is much the same as a luncheon. The table is laid with a Hnen cloth, either all white or with a colored border, and the napkins match. Gaily colored dishes add to the attractiveness of the table. For the centerpiece we prefer cut flowers, arranged in a low bowl of silver or glass. CandleHght is appreciated. The candles are arranged in silver candlesticks around the centerpiece. A plate is laid for each person, with the knife placed at the right of the plate and the fork at the left. A teaspoon is placed at the right of the knife and the folded napkin is placed at the left of the fork. The goblet, which may be crystal or colored glass, is placed at the right of the plate near the tip of the knife. The bread and butter plate is placed at the left of the plate near the tip of the fork, and the bread and butter spreader is placed on the bread and butter plate. The service is informal. The head of the family may serve the guests; the food may be passed family style from guest to guest, or it may be served to each one by the maid. The cofifee is served at the table by the hostess. The coffee service, which matches the china or is of silver, is placed in front of the hostess and the cups are arranged at her right. Coffee may be served with the supper and the dessert, or it may be served with the dessert only. SimpUcity is the keynote in planning supper menus. Cheese, macaroni, spaghetti, or the egg combinations are excellent for supper dishes. Cold assorted meats or omelets as suggested in the following menus are appropriate for the family supper: 44 MENUS AND TABLE SERVICE 45 Menu 1 Assorted cold plate Potato salad Tongue (sliced) Tomato and cucumber slices Stuffed eggs Hot mufl&ns Peach jam Butter Cheese cake Coffee Menu 2 Macaroni mousse Hot biscuit f^resh mushroom sauce Butter Hearts of lettuce salad Chow-chow Grape jelly Danish apple cake Coffee Menu 3 American chop suey Hot cheese biscuit Butter Rice Pickled peaches Hot gingerbread with whipped cream Coffee Menu 4 Spanish omelette Bran muffins Raspberry jam Fruit salad with cream dressing Coffee Molasses cookies Menu 5