placed on the plate before it is put before the guest ;
and for savouries a fork only, generally. But it
depends on the savoury, for sometimes a small knife is
required as well. When an entree consists of chicken,
creams, patties, &c., it is eaten with a fork only. When
salad is served, small salad-plates are handed round
with the bowl and placed at the left-hand side of
the dinner-plate. It is eaten with a knife and fork.
Cucumber is handed round with the fish ; it is taken
on to the dinner-plate and eaten with a fork. The
sweets are eaten with a fork only, except in the case of
tarts, when a spoon should be used as well. Pastry is
also only eaten with a fork. After the savouries the
table is cleared of everything that appertains to dinner,
and the cover is brushed with a silver brush and scoop
and dessert-plates are placed on the table before each
guest. Ices are handed round immediately before
dessert. On each dessert-plate should be placed a
d'oyley, and on this the ice-plate, and on this again
the finger-bowl, and also on the plate are placed the
ice-spoon and the dessert knife and fork. Wineglasses
— port, sherry, and claret — are placed round to each
guest. After the ices, liqueurs are handed round,
poured out in liqueur-glasses placed on a silver salver.
After the ices are finished, the ice-plates are removed
and the dessert is handed round, and then the
wine.
Coffee is served after dinner in the drawing-room
to the ladies and to the gentlemen in the dining-room.
Black coffee is usually taken, but cream, sugar, and
milk should be handed with it. Cigars, cigarettes, and
match-stands are generally handed to the gentlemen
230 COOKERY A LA MODE
with their coffee, as well as little glasses of champagne
fin or other liqueurs.
The decoration of the dinner-table itself must be
left to the taste of the mistress of the house, which
depends on what plate and china she has. Dessert
sweets are generally arranged in little silver dishes,
and the fruit at dinner parties is seldom placed on the
table, as the table is generally covered with pretty
silver ornaments, china, and flowers, There is no
room for the fruit.
To Clean Plate
(A Silversmith's Recipe for Cleaning Plate)
Take a little rouge and mix with spirits of wine,
put it in a saucer. Place some on the silver with a
pointed stick and rub briskly whilst it is wet with a
clean piece of rag, and polish it finally with a leather.
The success of cleaning plate well depends on
the way the powder is used, which should be very
sparingly. Plate should be washed in the hottest of
boiling water, with a little soda and fine whitening
made into a paste with a little methylated spirit, and
then put on with a soft flannel ; rinsing in cold water,
drying, and polishing with a buft' and afterwards with
a selvyt cloth or wash-leather, is about the best way.
Of course, rubbing it on the palm of the hand and with
the finger and thumb till the silver feels quite hot
polishes the plate best, but if the servant has a damp
hand it is impossible to polish it, and it becomes dull
and smudgy. Where the hand is damp, it is a good
plan to take an old knife-board with the emery-cloth
MISCELLANEOUS 2 3 I
worn off, cover it with flannel and then with a piece
of chamois-leather, and rub it hard on this ; but, of
course, the inside bowls of spoons cannot be rubbed
in this way. ✪ To Clean Plate
Page 83 · 1 recipe record on this page
Presented as published in 1902. 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
placed on the plate before it is put before the guest ; and for savouries a fork only, generally. But it depends on the savoury, for sometimes a small knife is required as well. When an entree consists of chicken, creams, patties, &c., it is eaten with a fork only. When salad is served, small salad-plates are handed round with the bowl and placed at the left-hand side of the dinner-plate. It is eaten with a knife and fork. Cucumber is handed round with the fish ; it is taken on to the dinner-plate and eaten with a fork. The sweets are eaten with a fork only, except in the case of tarts, when a spoon should be used as well. Pastry is also only eaten with a fork. After the savouries the table is cleared of everything that appertains to dinner, and the cover is brushed with a silver brush and scoop and dessert-plates are placed on the table before each guest. Ices are handed round immediately before dessert. On each dessert-plate should be placed a d'oyley, and on this the ice-plate, and on this again the finger-bowl, and also on the plate are placed the ice-spoon and the dessert knife and fork. Wineglasses — port, sherry, and claret — are placed round to each guest. After the ices, liqueurs are handed round, poured out in liqueur-glasses placed on a silver salver. After the ices are finished, the ice-plates are removed and the dessert is handed round, and then the wine.
Coffee is served after dinner in the drawing-room to the ladies and to the gentlemen in the dining-room. Black coffee is usually taken, but cream, sugar, and milk should be handed with it. Cigars, cigarettes, and match-stands are generally handed to the gentlemen
with their coffee, as well as little glasses of champagne fin or other liqueurs.
The decoration of the dinner-table itself must be left to the taste of the mistress of the house, which depends on what plate and china she has. Dessert sweets are generally arranged in little silver dishes, and the fruit at dinner parties is seldom placed on the table, as the table is generally covered with pretty silver ornaments, china, and flowers, There is no room for the fruit.
To Clean Plate
(A Silversmith's Recipe for Cleaning Plate)
Take a little rouge and mix with spirits of wine, put it in a saucer. Place some on the silver with a pointed stick and rub briskly whilst it is wet with a clean piece of rag, and polish it finally with a leather.
The success of cleaning plate well depends on the way the powder is used, which should be very sparingly. Plate should be washed in the hottest of boiling water, with a little soda and fine whitening made into a paste with a little methylated spirit, and then put on with a soft flannel ; rinsing in cold water, drying, and polishing with a buff and afterwards with a selvyt cloth or wash-leather, is about the best way. Of course, rubbing it on the palm of the hand and with the finger and thumb till the silver feels quite hot polishes the plate best, but if the servant has a damp hand it is impossible to polish it, and it becomes dull and smudgy. Where the hand is damp, it is a good plan to take an old knife-board with the emery-cloth
MISCELLANEOUS 2 3 I
worn off, cover it with flannel and then with a piece of chamois-leather, and rub it hard on this ; but, of course, the inside bowls of spoons cannot be rubbed in this way.
Records on this page
To Clean Plate