As soon as the guests are seated, and have taken
their napkins and bread from their plates, the waitress
fills glasses with water, and places oysters upon the
service plate at each cover, commencing with guest
on the right of host. Oysters should be served on
plates of cracked ice, six or eight on each plate, with
e quarter of a lemon in the centre. Then should follow
a small tray, on which are tabasco sauce, grated horse-
radish and green pepper sandwiches, passed to left of
each in turn, beginning on right of host. This course
finished, the plates are removed from right side, one at
a time, beginning with the first one served. These
plates, as all soiled plates, are deposited in the pantry.
When caviar or anchovy canapes are served instead of
oysters, they are always handed on individual plates
from right side, and placed on service plates.
SERVING THE SOUP.
The waitress now brings in two plates of soup, one
in each hand. The plate in her left hand is set down
upon the serving table, the other is set down upon the
service plate of the guest sitting on the right of the
host. The second plate of soup, brought from the
serving table, is set down from the right before the
HOW TO SERVE DINNERS. 13
guest next in order. Two more plates of sonp are
brought in as before, and this routine is repeated un-
til all are served in order, the host being served last.
Cheese croutons are then passed from left side. When
this course is finished the waitress steps to the right of
the first one served, takes up the soup plate, leaving
the service plate in position, and carries it to the pantry.
Continue in order until all are removed. The olives
and celery are now passed upon a tray to the left of
the guest on the right of the host, and this routine is
followed until all are served. The service plate now
comes into use as the receptacle upon which these
articles are placed. Service plates are removed after
course of hors d'oeuvres.
SIDE AT WHICH DISHES ABE SET DOWN AND PRESENTED.
Note that dishes are set down and removed from the
right of the individual served, and that dishes from
which one is to help himself are presented on the left
hand. When waitress presents a dish she should hold
it low enough to enable the guest to help himself with
ease.
SEBVING FISH.
The fish may be served on a large platter, with the
sauce around it, the whole handsomely decorated, and
the potato balls upon another dish neatly garnished
with parsley. Waitress should carry a warm plate (or
one in each hand) from the serving table to the guest
at the right of the host, and continue until all have
warm plates, then carry the platter of fish on a folded
napkin laid on the flat of the hand, to the left of the
one first supplied with plate. Repeat until all are
served. Then serve the potatoes in the same manner.
14 KIRMESS COOK BOOK.
Serve tomatoea filled with cucumbers on a platter,
with spoon placed on platter, the platter on a folded
napkin laid on the fiat of the hand. Serve to the
left of each guest. The cucumbers are eaten with the
fish fork.
SERVING ENTBEE.
Page 10
Presented as published in 1907. 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
As soon as the guests are seated, and have taken their napkins and bread from their plates, the waitress fills glasses with water, and places oysters upon the service plate at each cover, commencing with guest on the right of host. Oysters should be served on plates of cracked ice, six or eight on each plate, with e quarter of a lemon in the centre. Then should follow a small tray, on which are tabasco sauce, grated horseradish and green pepper sandwiches, passed to left of each in turn, beginning on right of host. This course finished, the plates are removed from right side, one at a time, beginning with the first one served. These plates, as all soiled plates, are deposited in the pantry. When caviar or anchovy canapes are served instead of oysters, they are always handed on individual plates from right side, and placed on service plates.
SERVING THE SOUP.
The waitress now brings in two plates of soup, one in each hand. The plate in her left hand is set down upon the serving table, the other is set down upon the service plate of the guest sitting on the right of the host. The second plate of soup, brought from the serving table, is set down from the right before the
guest next in order. Two more plates of sonp are brought in as before, and this routine is repeated until all are served in order, the host being served last. Cheese croutons are then passed from left side. When this course is finished the waitress steps to the right of the first one served, takes up the soup plate, leaving the service plate in position, and carries it to the pantry. Continue in order until all are removed. The olives and celery are now passed upon a tray to the left of the guest on the right of the host, and this routine is followed until all are served. The service plate now comes into use as the receptacle upon which these articles are placed. Service plates are removed after course of hors d'oeuvres.
SIDE AT WHICH DISHES ARE SET DOWN AND PRESENTED.
Note that dishes are set down and removed from the right of the individual served, and that dishes from which one is to help himself are presented on the left hand. When waitress presents a dish she should hold it low enough to enable the guest to help himself with ease.
SERVING FISH.
The fish may be served on a large platter, with the sauce around it, the whole handsomely decorated, and the potato balls upon another dish neatly garnished with parsley. Waitress should carry a warm plate (or one in each hand) from the serving table to the guest at the right of the host, and continue until all have warm plates, then carry the platter of fish on a folded napkin laid on the flat of the hand, to the left of the one first supplied with plate. Repeat until all are served. Then serve the potatoes in the same manner.
Serve tomatoes filled with cucumbers on a platter, with spoon placed on platter, the platter on a folded napkin laid on the fiat of the hand. Serve to the left of each guest. The cucumbers are eaten with the fish fork.
SERVING ENTREE.