At the hour appointed for dinner, let the waitress as-
certain if the family be ready for the meal. If so, give
the final touches to the table, i. e-, bring in the butter
and fill the glasses with water ; then announce ''dinner is
served"; bring in the soup plates, comfortably heated,
to the serving table, and set the soup tureen, covered, be-
fore the place designed for the hostess; remove the cover
of the tureen, — ^reverse it> to avoid drops of water (con-
densed steam), — and take it on a tray to the side-table
or pantry. Bring back two soup plates, then take up
the filled plate and set down the other. Set the plate
of soup on the service plate of the one for whom it was
prepared and take another plate from the side-table
to set down on taking up the second filled plate, and thus
continue.
At dinner the roast and fish are served from the head
of the table, and the soup, salad and dessert from the
opposite end of the table.
8 KIRMESS COOK BOOK.
POINTS TO BE REMEMBERED IN BERYINQ MEALS AFTER
THE ENGLISH STYLE
1. The food is served from the table.
2. Save relishes, bread and butter, and such articles
as pertain alike to all courses up to the desert, only one
course appears at a time upon the table.
3. Pass all dishes, from wlfich food is to be taken, to
the left of those at the table.
4. Set all portions at the right of the individual for
whom they are prepared.
5. Eveiything pertaining to one course must be re-
moved before serving another course.
6. In clearing the table for another course :
(1.) Eemove food.
(2.) Eemove soiled china, glass and silver.
(3.) Bemove clean china, glass and silver
pertaining to the courses served.
7. In clearing the table for the dessert remove as
above, including under food, bread, butter, and relishes,
then free the table from the crumbs, using silver imple-
ments for a table covered with damask, a napkin and
plate when the meal is served on the polished table top-
8. In clearing the table after the carving of meat,
first remove the carving knife and fork with gravy spott
upon a tray, taking care that each lies separately on the
tray.
HOW TO SERVE DINNERS.
CHAPTER II
SEBVING DINNER^ RUSSIAN FASHION
For a formal dinner the Eussian maimer of serving,
i, e., from the side, is not only the most elegant, but
the simplest style of service, for the waitress or other
attendants pass everything.
LAYING THE DINNER TABLE FOR RUSSIAN SERVICE.
Lay over the iop of the polished table a heavy cover
cf felt. Fasten this securely about the legs that it may
not slid'3 about upon the polished surface. This cover
will protect the table top, deaden the sound made in
setting down china, etc., and improve the appearance of
even the finest linen. Over this cover spread the
damask cloth, having the fold of the cloth exactly in
the centre of the table, with opposite edges of the cloth
at unifoim distances from the floor. At the centre of
the table place a vaae or bowl of cut flowers. The
dinner plate and cutlery are set half inch from the
edge of the table. The decorations of the plate should
face the sitter at the table. If plates have any crest
or monogram this should be carefully put toward the
middle of the table, and quite straight one with the
other. Napkins are folded, monogram on top, and are
10 KIRMESS COOK BOOK.
Page 8
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
At the hour appointed for dinner, let the waitress ascertain if the family be ready for the meal. If so, give the final touches to the table, i. e-, bring in the butter and fill the glasses with water ; then announce ''dinner is served"; bring in the soup plates, comfortably heated, to the serving table, and set the soup tureen, covered, before the place designed for the hostess; remove the cover of the tureen, — ^reverse it> to avoid drops of water (condensed steam), — and take it on a tray to the side-table or pantry. Bring back two soup plates, then take up the filled plate and set down the other. Set the plate of soup on the service plate of the one for whom it was prepared and take another plate from the side-table to set down on taking up the second filled plate, and thus continue.
At dinner the roast and fish are served from the head of the table, and the soup, salad and dessert from the opposite end of the table.
POINTS TO BE REMEMBERED IN BERYINQ MEALS AFTER THE ENGLISH STYLE
1. The food is served from the table.
2. Save relishes, bread and butter, and such articles as pertain alike to all courses up to the desert, only one course appears at a time upon the table.
3. Pass all dishes, from wlfich food is to be taken, to the left of those at the table.
4. Set all portions at the right of the individual for whom they are prepared.
5. Eveiything pertaining to one course must be removed before serving another course.
6. In clearing the table for another course :
(1.) Eemove food.
(2.) Eemove soiled china, glass and silver. (3.) Bemove clean china, glass and silver pertaining to the courses served.
7. In clearing the table for the dessert remove as above, including under food, bread, butter, and relishes, then free the table from the crumbs, using silver implements for a table covered with damask, a napkin and plate when the meal is served on the polished table top-
8. In clearing the table after the carving of meat, first remove the carving knife and fork with gravy spott upon a tray, taking care that each lies separately on the tray.
CHAPTER II
SEBVING DINNER^ RUSSIAN FASHION
For a formal dinner the Eussian maimer of serving, i, e., from the side, is not only the most elegant, but the simplest style of service, for the waitress or other attendants pass everything.
LAYING THE DINNER TABLE FOR RUSSIAN SERVICE.
Lay over the iop of the polished table a heavy cover of felt. Fasten this securely about the legs that it may not slide about upon the polished surface. This cover will protect the table top, deaden the sound made in setting down china, etc., and improve the appearance of even the finest linen. Over this cover spread the damask cloth, having the fold of the cloth exactly in the centre of the table, with opposite edges of the cloth at uniform distances from the floor. At the centre of the table place a vase or bowl of cut flowers. The dinner plate and cutlery are set half inch from the edge of the table. The decorations of the plate should face the sitter at the table. If plates have any crest or monogram this should be carefully put toward the middle of the table, and quite straight one with the other. Napkins are folded, monogram on top, and are