In all cities it is becoming the custom to have a
luncheon in the middle of the day, while dinner is
reserved until evening, as the gentlemen of the family
are away during the day at their places of business.
But the children and all ladies of the family should
enjoy the luncheon together. A tinted cloth and napkins
are allowlable for lunch, the same as breakfast, yet for
any meal nothing is more elegant than white napery.
The food is all put on the table for an informal lunch.
DINNER.
Always use a snowy white table cloth for dinner.
A heavy canton flannel undercloth will protect the
table and make the cloth lie smooth. In homes of the
wealthy the same napkin is never used twice without
being washed, sO' that napkin rings are out of style.
Those in moderate circumstances cannot afford this
prodigality ; but napkins should be changed often.
Napkins should be provided for fruit and should be
fruit napkins. Paper napkins are also nice.
As fruit stains napkins, the fruit napkins may be
brought in with the dessert plates, laid beside or on the
finger bowl.
15
Individual salt and pepper stands have taken the
place of old-fashioned casters, which formerly stood
in the center of the table. The caster is out of style.
Oil and vinegar are put on the table in pretty little
glass bottles or jugs. At very formal meals the
mustard, oil, vinegar, etc., are not permitted on the
table. They are kept on the sideboard as they are
seldom needed, the proper seasoning being provided
for each dish.
The old-fashioned spoon holder is also out of style.
On tables of the polite it is now rarely seen. Tea
spoons are supplied like the knives and forks.
Small bread and butter plates should be provided
for each person.
Some people have the butter put on the sideboard
and passed around when needed.
Should individual salt cellars be used, the salt should
be changed after each meal.
Cheerfulness at the table aids digestion ; the utmost
sociability and good feeling should prevail at the table.
Cares should be laid aside for the time being; all
should look forward to the meal time as being pleasant
and restful. In families where dinner is served at
night it should be looked forward to, with the idea
that it is the social reunion of the day.
TEA OR SUPPER.
In the country and in small cities, the dinner is
usually served in the middle of the day, which is the
principal meal, and at night comes the tea or supper,
and is much like that of a luncheon. The gentlemen
have returned from business, and cheerful conversa-
tion and little formality are the rule.
But at all meals show a refined taste.
16
SOUPS.
Note on Soup Making — You may use ham bones or
any other rough pieces of meat, so they are clean and
good to make the stock. Then make any soup you
wish, using your judgment.
For a summer soup, take the receipt for vegetable,
only boil the vegetables in water until done, season
with butter, then add the amount desired in equal
quantities of milk and cream. This is a most excel-
lent soup and country people find it very convenient.
Page 5
Presented as published in 1905. 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
In all cities it is becoming the custom to have a luncheon in the middle of the day, while dinner is reserved until evening, as the gentlemen of the family are away during the day at their places of business. But the children and all ladies of the family should enjoy the luncheon together. A tinted cloth and napkins are allowable for lunch, the same as breakfast, yet for any meal nothing is more elegant than white napery. The food is all put on the table for an informal lunch.
DINNER.
Always use a snowy white table cloth for dinner. A heavy canton flannel undercloth will protect the table and make the cloth lie smooth. In homes of the wealthy the same napkin is never used twice without being washed, so that napkin rings are out of style. Those in moderate circumstances cannot afford this prodigality ; but napkins should be changed often. Napkins should be provided for fruit and should be fruit napkins. Paper napkins are also nice.
As fruit stains napkins, the fruit napkins may be brought in with the dessert plates, laid beside or on the finger bowl.
Individual salt and pepper stands have taken the place of old-fashioned casters, which formerly stood in the center of the table. The caster is out of style.
Oil and vinegar are put on the table in pretty little glass bottles or jugs. At very formal meals the mustard, oil, vinegar, etc., are not permitted on the table. They are kept on the sideboard as they are seldom needed, the proper seasoning being provided for each dish.
The old-fashioned spoon holder is also out of style. On tables of the polite it is now rarely seen. Tea spoons are supplied like the knives and forks.
Small bread and butter plates should be provided for each person.
Some people have the butter put on the sideboard and passed around when needed.
Should individual salt cellars be used, the salt should be changed after each meal.
Cheerfulness at the table aids digestion ; the utmost sociability and good feeling should prevail at the table. Cares should be laid aside for the time being; all should look forward to the meal time as being pleasant and restful. In families where dinner is served at night it should be looked forward to, with the idea that it is the social reunion of the day.
TEA OR SUPPER.
In the country and in small cities, the dinner is usually served in the middle of the day, which is the principal meal, and at night comes the tea or supper, and is much like that of a luncheon. The gentlemen have returned from business, and cheerful conversation and little formality are the rule.
But at all meals show a refined taste.
SOUPS.
Note on Soup Making — You may use ham bones or any other rough pieces of meat, so they are clean and good to make the stock. Then make any soup you wish, using your judgment.
For a summer soup, take the receipt for vegetable, only boil the vegetables in water until done, season with butter, then add the amount desired in equal quantities of milk and cream. This is a most excellent soup and country people find it very convenient.