Claret and Burgundy brought from a cool cellar may
be changed to a luke-warm temperature by carefully
disposing the bottles in warm water or near a fire.
HOW TO SERVE LUNCHEONS
CHAPTER IV
STYLE OF SBRVINO LUNCHEONS
A formal luncheon is usually served after the Bus-
sian style of service, and the directions given for serv-
ing dinner will suffice for this meal also. On a table,
without cloth, the luncheon is served satisfactorily only
after the Bussian fashion.
MENU
Qrape Fruit.
Bouillon. Olives.
Oysters, Manhattan Style.
Brown-Bread Sandwiches.
Chicken Timbales, Mushroom Sauce.
Little Fillets pf Beef, Spanish Sauce.
French Fried Potatoes.
Lettuce, French Dressing.
Pulled Bread. Cheese Balls.
Angel Parf ait. Little Cakes.
Bonbons. Coffee.
LAYING THE TABLE
A bowl, of flowers stands on a centrepiece in the centre
of the table. Place dishes of salted almonds and bon-
bons. Olives, which are served upon bits of ice, should
not be placed upon the table. Now, according to the in-
24 KIRMESS COOK BOOK.
structions previously given, set in place the following
items:
Service or place plates (ten inches in diameter).
Spoons for grape fruit. (Set these above the plate or
first in order at the right)
Spoons for bouillon.
Forks for oysters (those used for raw oysters).
Small forks for timbales.
Knives and forks for fillets of beef.
Salad forks.
Tumblers for water.
Glasses for wine or ApoUinaris.
Napkins. (Later on insert a roll or piece of bread
between the folds.)
(Supply balls of butter later on.)
Bread-and-butter-plates, with spreaders.
THE SIDE-TABLE WHEN LUNCHEON IS ANNOUNCED
When luncheon is announced, the following items
should be in order upon the side-table: —
A carafe of chilled water, either with or without a
bowl of ice, in bits, with spoon.
Extra supply of butter.
Extra supply of bread.
Sandwiches to serve with oysters.
Olives in fancy dish-
Cruets of oil and vinegar.
Salad fork and spoon.
Ice-cream forks or spoons.
Cut sugar for coffee.
Finger bowls on plates, with doilies between.
Tablespoon to serve timbales.
HOW TO SERVE LUNCHEON. 25 #
A carying fork of small size and a tablespoon to serve
the beef.
After-dinner coffee spoons.
A tray covered with a doily.
Two or three napkins and towels for emergencies.
The bouillon cups and plates for the oysters, the plates
for the timbales and fillets of beef should be in the
warming oven.
The plates for the salad and ices should be in the
refrigerator, preferably one standing in the butler's
pantry.
A second side-table, or a dinner wagon, set on castors,
affords means to expedite the service when the number
of attendants is limited.
THE TABLE WHEN LUNCHEON IS ANNOUNCED
When luncheon is announced, the grape fruit is in
place on fancy plates set upon the service plates, the
tumblers are filled to two-thirds their height with water
or bits of ice and water, and each individual dish is sup-
plied with butter. At a very formal luncheon the but-
ter is omitted.
REMOVING THE GRAPE-FRUIT COURSE
Beginning at the right of the hostess, remove the
grape-fruit plates from the right. Eemove them, one
at a time, or one in each hand, to the pantry. Leave the
service plate in position.
SERVING THE BOUILLON
Now bring in the bouillon cups and saucers, one at a
time, one in each hand, borne on the flat of the hand, a
26 KIRMESS COOK BOOK.
Page 3
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
Claret and Burgundy brought from a cool cellar may be changed to a luke-warm temperature by carefully disposing the bottles in warm water or near a fire.
HOW TO SERVE LUNCHEONS
CHAPTER IV
STYLE OF SERVING LUNCHEONS
A formal luncheon is usually served after the Russian style of service, and the directions given for serving dinner will suffice for this meal also. On a table, without cloth, the luncheon is served satisfactorily only after the Russian fashion.
MENU
Grape Fruit.
Bouillon. Olives.
Oysters, Manhattan Style.
Brown-Bread Sandwiches.
Chicken Timbales, Mushroom Sauce.
Little Fillets of Beef, Spanish Sauce.
French Fried Potatoes.
Lettuce, French Dressing.
Pulled Bread. Cheese Balls.
Angel Parfait. Little Cakes.
Bonbons. Coffee.
LAYING THE TABLE
A bowl of flowers stands on a centrepiece in the centre of the table. Place dishes of salted almonds and bonbons. Olives, which are served upon bits of ice, should not be placed upon the table. Now, according to the in-
structions previously given, set in place the following items:
Service or place plates (ten inches in diameter).
Spoons for grape fruit. (Set these above the plate or first in order at the right)
Spoons for bouillon.
Forks for oysters (those used for raw oysters).
Small forks for timbales.
Knives and forks for fillets of beef.
Salad forks.
Tumblers for water.
Glasses for wine or ApoUinaris.
Napkins. (Later on insert a roll or piece of bread between the folds.)
(Supply balls of butter later on.)
Bread-and-butter-plates, with spreaders.
THE SIDE-TABLE WHEN LUNCHEON IS ANNOUNCED
When luncheon is announced, the following items should be in order upon the side-table: —
A carafe of chilled water, either with or without a bowl of ice, in bits, with spoon.
Extra supply of butter.
Extra supply of bread.
Sandwiches to serve with oysters.
Olives in fancy dish.
Cruets of oil and vinegar.
Salad fork and spoon.
Ice-cream forks or spoons.
Cut sugar for coffee.
Finger bowls on plates, with doilies between.
Tablespoon to serve timbales.
HOW TO SERVE LUNCHEON. 25 #
A carving fork of small size and a tablespoon to serve the beef.
After-dinner coffee spoons.
A tray covered with a doily.
Two or three napkins and towels for emergencies.
The bouillon cups and plates for the oysters, the plates for the timbales and fillets of beef should be in the warming oven.
The plates for the salad and ices should be in the refrigerator, preferably one standing in the butler's pantry.
A second side-table, or a dinner wagon, set on castors, affords means to expedite the service when the number of attendants is limited.
THE TABLE WHEN LUNCHEON IS ANNOUNCED
When luncheon is announced, the grape fruit is in place on fancy plates set upon the service plates, the tumblers are filled to two-thirds their height with water or bits of ice and water, and each individual dish is supplied with butter. At a very formal luncheon the butter is omitted.
REMOVING THE GRAPE-FRUIT COURSE
Beginning at the right of the hostess, remove the grape-fruit plates from the right. Remove them, one at a time, or one in each hand, to the pantry. Leave the service plate in position.
SERVING THE BOUILLON
Now bring in the bouillon cups and saucers, one at a time, one in each hand, borne on the flat of the hand, a