Lessons in cooking through preparation of meals

Make a syrup by boiling together for 5 m J^ c sugar and y^ c water. To this add i c cold tea, 3^ c strawberry syrup, juice of I lemon, juice of i orange, ^ c grated pineapple, and let stand for at least 30 m. Strain, add a 10-cent bottle red Maraschino cherries, i pt. Apollinaris, and about i pt. ice water. Serve very cold. Preserved cherries or other fruit may be used instead of the Maraschino cherries. Preparing the Meal About 10 m before supper time slice the cold meat and arrange on a platter garnished with parsley or lettuce. Serve the salad made after dinner, cut the butter and put on the table with the rolls, also cut the cake and serve the supper. The fruit punch should be served with shaved ice in it. FORMAL DINNER Lesson 262 FISH CANAPES ICED BOUILLON OR HOT BOUILLON — EGG BALLS PULLED BREAD SALTED NUTS OLIVES FILLET OF BEEF — HORSERADISH SAUCE FRANCONIA POTATOES CORN SOUFFLE CURRANT ICE TOMATO CUP SALAD SALTED TRIANGLES FROZEN PUDDING BON BONS MACAROONS CAFE NOIR CHEESE WAFERS Invitations For a formal dinner the invitations should always be written rather than verbal and should be sent out two weeks in advance. The reply should be sent the day following the receipt of the invitation. The hour at which a formal dinner should be served depends greatly upon local custom. From 7 to 8 is the usual hour, although in some places it may be set as late as 8:30 and even 9. Seating of Guests If the company is not large the gentlemen are informed by the hostess as to which ladies they are to escort to the table, but when there are a large number present a tray holding small addressed envelopes is passed to the gentlemen as they enter the drawing room. Each selects the envelope bearing his name and finds on the enclosed card the name of the lady he is to escort to the table. The side of the table on which they are to find places is indicated by the letter R or L in one corner of the envelope. At each cover is a plain card on which is distinctly written the name of the guest who is to occupy the seat. The host, with the most distinguished lady present, or the one in whose honor the dinner is given, and who sits at his right, leads the way to the dining room. The hostess, with the gentleman who is to sit at her right, is the last to leave the drawing room. The host sits at the farthest side of the table, thus enabling the hostess to find her place without passing those who have preceded her. At the close of the dinner all rise, the hostess making the 'first move. The ladies pass to the reception room, where they are served with coffee, while it is served in the dining room or library to the gentlemen who have remained behind to smoke. After dinner the guests of honor should be the first to leave. The Table The table on which a formal dinner is to be served should be covered first with a silence cloth, then with a heavy damask tablecloth. A bare table should never be used on such an occasion. A low centerpiece of flowers is the most suitable decoration. If candles are used there should be enough to furnish sufficient light without the aid of gas or electricity. Laying the Table Allow 2 to 2^^ ft. between each "cover" or place. Set service plate in center, i in. from edge of table.