Kirmess cook book

The ontree of croquettes with asparagus tips may be served on individual plates, and set down with the right hand, as the fish is taken up with the left hand, or empty plates may be set down as the fish plate is taken up; and, when those are all in place, the croquettes surrounded with the asparagus may be carried to the left of each guest upon the flat of the hand, and be served from a large and handsomely decorated dish. SERVING THE CROWN OF LAMB AND VEGETABLES. The crown of lamb should be carved, i. e., ribs separated, in the pantry, then filled with peas, placed upon platter with fork and spoon, garnished with latticed potatoes and parsley. Place warm dinner plate before each guest, as entree plate is removed, then commencing on right of the host pass to the left side of the guest the crown of lamb, filled with peas, and continue until all are served. Serve mint sauce in sauce-boat with ladle on a tray. Pass to the left of each in order beginning with the guest first served to lamb. Serve stuffed eggplant in same manner. Now, if needed, pass bread or rolls to the left, for each to help himself, and fill the glasses with water. Punch is frequently served with the roast rather than a course by itself. When served by itself in perfect service, the fork or spoon with which it TO SERVE AFTERNOON TEA. 33 this and other cups of tea or bouillon as desired. In the meantime she keeps a sharp lookout and removes cups or replenishes them with tea as is needed. Or, she passes cream and sugar or slices of lemon, and brings in a fresh supply of tea or slices of lemon. HOW TO SERVE FRUIT CHAPTER VI. SERVING OF FRUIT The preparation of uncooked fruit for the table is usually classed with the duties of a butler, and this is one of the things which a waitress is liable to be called upon to do. Choice strawberries that do not require washing, but simply a gentle wiping with a soft brush, should be left unhuUed. Small fruits and berries are injured by keeping in the refrigerator, and if on hand the night before, for service at breakfast, should be kept in a large open dish, that fresh air may circulate about the fruit. To prepare berries for the table, handle as lightly as possible. While looking them over, do not hold two or three in the hand at one time. Look at each one singly and set it aside. To free from sand, let water from the faucet run through the berries in a colander; let stand to drain, and serve at once. Wash all varieties of berries after hulling or looking over; they cannot be handled after being wet. Finger-bowls are passed after a service of fruit AN ARTISTIC WAY TO SERVE STRAWBERRIES Pack pulverized sugar in a sherry glass or cone shaped mould. Place sugar in the centre of a small plate around which put unhuUed strawberries with stems uppermost. PREPARING GRAPE FRUIT FOR BREAKFAST