at the right. Return to the side-table for two plates; put one before the hostess, and, when she has disposed the ice upon it, replace it with the other plate, and set the plate of cream before the guest at the left of the hostess. Repeat until all are served. Pass the plate of cake to the left, that each may help herself. Or the sweet course may be served in individual forms on in- dividual plates from the right side of guest, commencing on right of hostess. Continue until all are served. Re- move these plates, one in each hand. Bring in the fin- ger-bowls on fancy plates, with doilies between, one in each hand. Set these down from the right Pass the bonbons to the left, that each may help herself. The bonbons being eaten, take out these plates, one in each hand, and bring in two coflfe cups on a tray. Set these down from the right. When all are served, re- turn with sugar and cream or sugar alone, on the tray, and pass to the left, that those who wish may help themselves. COFFEE SERVED IN LIBRARY. The coflfee is often served in the library or recep- tion-room. The waitress may bring it in, in after- dinner cups on a tray, and return for the sugar; or the after-dinner coffee service — coffee pot with cups and sugar bowl (no creamer) — may be brought in on a larger tray, and set down on a table, at which the hostess seats herself to pour the coffee. The maid passes the cups on a tray, and afterwards passes the su- gar. She remains to gather up the cups and remove them. HOW TO SERVE LUNCHEON. 29 CREAM D£ MENTHE SEBYEO IN^ LIBRARY At a luncheon party, when coffee is served at the table, creme de menthe is occasionally passed after the guests are seated in the library. Tiny cordial glasses are partially filled with fine shaved ice and ovgr this is poured a tablespoonful of sugar syrup mixed with creme de menthe cordial. These are set on very small doily-covered plates, an after-dinner coffee spoon be- side each glass. The plates are passed, two at a time, on a tray. HOW TO SERVE AFTERNOON TEA CHAPTBE V SERVING AFTERNOON TEA In many houses where a cook and waitress make np the staff of employees^ afternoon tea is a simple and every day occurrence. Tiny sweet wafers or cakes or plain bread-and-butter sandwiches with tea are us- ually all that is provided at this hour; still there are hostesses who vary the items from day to day, or occa- Bionally. Hot bouillion with bread sticks, hot toasted mufSns or cakes, nut, cress, sweet sandwiches, and a dish of bonbons are served in some houses. The cook assists in the preparation of some of these articles, but the waitress is responsible for the freshness of the tea, the temperature of the bouillon, tea, and hot muf- fins. For carrying out the hospitality expressed in this custom, a nest of tea-tables and a "curate'^ or English basket-tray are of great convenience. These articles are very light and sometimes exceptionally pretty; the tables are often of highly-polished mahogany. The bas- ket-tray ("curate") consists of a tripod to which three hoops are fastened one above another, and some dis- tance apart; into each of the hoops is set a plate hold- ing the articles to be served. The framework is of mahogany, bamboo, or other light wood, and the whole 32 KIRMESS COOK BOOK. is carried about the room by a handle at the top. The other accessories to afternoon tea are :

AI-modernized reading of the original text

at the right. Return to the side-table for two plates; put one before the hostess, and, when she has disposed the ice upon it, replace it with the other plate, and set the plate of cream before the guest at the left of the hostess. Repeat until all are served. Pass the plate of cake to the left, that each may help herself. Or the sweet course may be served in individual forms on individual plates from the right side of guest, commencing on right of hostess. Continue until all are served. Remove these plates, one in each hand. Bring in the finger-bowls on fancy plates, with doilies between, one in each hand. Set these down from the right Pass the bonbons to the left, that each may help herself. The bonbons being eaten, take out these plates, one in each hand, and bring in two coffee cups on a tray. Set these down from the right. When all are served, return with sugar and cream or sugar alone, on the tray, and pass to the left, that those who wish may help themselves. COFFEE SERVED IN LIBRARY. The coflfee is often served in the library or reception-room. The waitress may bring it in, in afterdinner cups on a tray, and return for the sugar; or the after-dinner coffee service — coffee pot with cups and sugar bowl (no creamer) — may be brought in on a larger tray, and set down on a table, at which the hostess seats herself to pour the coffee. The maid passes the cups on a tray, and afterwards passes the sugar. She remains to gather up the cups and remove them. HOW TO SERVE LUNCHEON. 29 CREME DE MENTHE SERVED IN LIBRARY At a luncheon party, when coffee is served at the table, creme de menthe is occasionally passed after the guests are seated in the library. Tiny cordial glasses are partially filled with fine shaved ice and over this is poured a tablespoonful of sugar syrup mixed with creme de menthe cordial. These are set on very small doily-covered plates, an after-dinner coffee spoon beside each glass. The plates are passed, two at a time, on a tray. HOW TO SERVE AFTERNOON TEA CHAPTER V SERVING AFTERNOON TEA In many houses where a cook and waitress make up the staff of employees^ afternoon tea is a simple and every day occurrence. Tiny sweet wafers or cakes or plain bread-and-butter sandwiches with tea are usually all that is provided at this hour; still there are hostesses who vary the items from day to day, or occasionally. Hot bouillion with bread sticks, hot toasted muffins or cakes, nut, cress, sweet sandwiches, and a dish of bonbons are served in some houses. The cook assists in the preparation of some of these articles, but the waitress is responsible for the freshness of the tea, the temperature of the bouillon, tea, and hot muffins. For carrying out the hospitality expressed in this custom, a nest of tea-tables and a "curate's" or English basket-tray are of great convenience. These articles are very light and sometimes exceptionally pretty; the tables are often of highly-polished mahogany. The basket-tray ("curate") consists of a tripod to which three hoops are fastened one above another, and some distance apart; into each of the hoops is set a plate holding the articles to be served. The framework is of mahogany, bamboo, or other light wood, and the whole is carried about the room by a handle at the top. The other accessories to afternoon tea are :

Kirmess cook book