1. Tea cloths for the tables.
2. Small fringed napkins for the guests.
3. Doilies for the bread and cake trays or baskets.
4. A small tray covered with a doily for the waitress-
5. A tray holding two or three small tea cups and
saucers, teaspoons of small size, small sugarbowl with
sugar and tongs, small cream pitcher of cream, and a
pretty dish holding thin slices of lemon.
6. A teapot of fresh made tea, or a silver tea kettle
or a samovar in which to boil water, a tea caddy with
tea, spoon for the caddy, a silver tea ball or china per-
colater.
7. A Bouillon urn.
8. Bouillon cups.
9. Bouillon spoons.
The waitress may or may not answer the bell and ad-
mit such callers as come; this depends upon the num-
ber of employees.
After the hostess has greeted one or more guests, the
waitress sets a pot of tea to brew, noiselessly brings in
one of the larger tables from the "nest," and sets it
in an inconspicuous place in the drawing-room. Upon
this she disposes such articles as will crowd the table
of her mistress. Here also she sets the bouillon urn,
with cups and spoons, when bouillon is provided.
The outer table of the nest she now sets before the
hostess, spreads a cloth over it, and brings in the tea-
tray to set down upon it. After tea is made and poured
she passes it on her tray, with two or three napkins
beside the cup, to the one for whom it is prepared,
then brings in the basket-tray of edibles, and passes
PREFACE.
This book is sent forth to the pnblic by the women
connected with the "Kirmess/* They hope that it
may meet with a large and rapid sale. The profits
accoring therefrom will be devoted ezdnaively to
Christ Hospital, thus bringing comfort and cheer to
those to whom it ministers.
In compiling this book, much assistance has been
rendered by the women, who have so kindly sent
thoroughly tested recipes, without which this book
could not have been published. For suggestions and
many recipes, we are under much obligation to Mrs.
Thomas K. Egbert and Mrs. Charles A. Qould of New
York; also to "The TJp-to-Date Waitress,*' "Salads,
Sandwiches and Chafing-dish Dainties,*' by Janet Mc-
Kenzie Hill. The "Cook Books'* of Mrs. Seely, Marion
Harland, Miss Farloa, Oscar, Filippini, The Boston
Cooking School Cook Book and others, to which we ac-
knowledge our indebtedness for the favors received.
Jersey City, November 1st, 1906.
HOW TO SERVE DINNERS
CHAPTER I
STYLES OF SEBVINO MEALS
There are two distinct styles of serving meals, the
English and the Russian.
When a meal is served after the Russian fashion, all
the responsibility of supplying food for those at table
falls upon the attendants. Dinner is a meal for which
this formal service is best adapted. Nothing appears
upon the table save the centre-piece (a bonbon dish or
two is allowable), and the articles that compose the indi-
vidual covers. All food is served "from the side table^^ ;
i. e., by attendants who pass the food, separated into por-
tions, to the left of those at table, for each to help
himself; or, made ready on the individual plates, it is
set down before each individual from the right
ENGLISH SERVICE
Page 6
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
1. Tea cloths for the tables.
2. Small fringed napkins for the guests.
3. Doilies for the bread and cake trays or baskets.
4. A small tray covered with a doily for the waitress-
5. A tray holding two or three small tea cups and saucers, teaspoons of small size, small sugarbowl with sugar and tongs, small cream pitcher of cream, and a pretty dish holding thin slices of lemon.
6. A teapot of fresh made tea, or a silver tea kettle or a samovar in which to boil water, a tea caddy with tea, spoon for the caddy, a silver tea ball or china percolater.
7. A Bouillon urn.
8. Bouillon cups.
9. Bouillon spoons.
The waitress may or may not answer the bell and admit such callers as come; this depends upon the number of employees.
After the hostess has greeted one or more guests, the waitress sets a pot of tea to brew, noiselessly brings in one of the larger tables from the "nest," and sets it in an inconspicuous place in the drawing-room. Upon this she disposes such articles as will crowd the table of her mistress. Here also she sets the bouillon urn, with cups and spoons, when bouillon is provided.
The outer table of the nest she now sets before the hostess, spreads a cloth over it, and brings in the teatray to set down upon it. After tea is made and poured she passes it on her tray, with two or three napkins beside the cup, to the one for whom it is prepared, then brings in the basket-tray of edibles, and passes
PREFACE.
This book is sent forth to the public by the women connected with the "Kirmess/* They hope that it may meet with a large and rapid sale. The profits accruing therefrom will be devoted exclusively to Christ Hospital, thus bringing comfort and cheer to those to whom it ministers.
In compiling this book, much assistance has been rendered by the women, who have so kindly sent thoroughly tested recipes, without which this book could not have been published. For suggestions and many recipes, we are under much obligation to Mrs. Thomas K. Egbert and Mrs. Charles A. Qould of New York; also to"The Up-to-Date Waitress,"*' "Salads, Sandwiches and Chafing-dish Dainties,*' by Janet Mc- Kenzie Hill. The "Cook Books'* of Mrs. Seely, Marion Harland, Miss Farloa, Oscar, Filippini, The Boston Cooking School Cook Book and others, to which we acknowledge our indebtedness for the favors received. Jersey City, November 1st, 1906.
CHAPTER I
STYLES OF SERVING MEALS
There are two distinct styles of serving meals, the English and the Russian.
When a meal is served after the Russian fashion, all the responsibility of supplying food for those at table falls upon the attendants. Dinner is a meal for which this formal service is best adapted. Nothing appears upon the table save the centre-piece (a bonbon dish or two is allowable), and the articles that compose the individual covers. All food is served "from the side table^^ ; i. e., by attendants who pass the food, separated into portions, to the left of those at table, for each to help himself; or, made ready on the individual plates, it is set down before each individual from the right
ENGLISH SERVICE