If there are cards with the guests^ names, these are laid Uieof
on the cloth, at the top of the piate, or at one side, wher- ^•'^*
ever they may be most easily seen. The host always comes
into the dining room first, with the lady who is to sit on his
right, and who is helped first; the hostess comes in last
of ali. In the case of a very high officiai, the hostess goes in
first with him, but these suggestions do not deal with questiona
of precedence. As the hostess usually knows the pian of the
dinner table, and where different people are to sit, cards will
not be necessary except for a largo dinner. Here good servante
are of use, for they may quietly help her by indicating where
different people belong.
As soon as a guest is seated, and has taken his napkin and SMring the
bread from his piate, the butler puts down on it another on
which are oysters, clams, or melons, according to the season,
neatly arranged on a small doily. Oysters and clams should be
served on plates of cracked ice, six or eight on each piate, with
a quarter of a lemon in the centro. Although the former are
said to be better if eaten from their deep shell, for formai
dinners they look rather prettier on their fiat upper one. The
plates should be placed on the plates already in front of each
guest, after the napkins bave been lifted. As the butler puts
62 MB8. 8EELT'8 COOK BOOK
down the oystera or clama, the footman should follow with a
amali ailver tray on which are black cayenne, liquid red pepper,
and grated horaeradiah. Brown-bread aandwichea, cut very
thin, and apread with unaalted butter, are alao handed with thia
courae. Black pepper and aif ted augar are the accompanimenta
of melona.
When the oyatera bave been eaten, their platea are taken
away, and the aoup piate ia put down on the piate which waa
on the table at the beginning. When caviar aandwichea or
anchovy toaat are aerved inatead of oyatera, they are alwaya
handed, and when the platea on which they bave been eaten
are taken away, the bare cloth ia lef t, on which the aoup piate
ia put down. In England the aoup ia alwaya put down directly
on the table, and there ia no prejudice againat aeeing the bare
derviiiff tiM cloth between oouraea, which makea aervice much eaaier than
connat. when platea are put down and whiaked off again unuaed. The
next courae ia aoup, which ia brought in from the pantry in
a tureen, provided there ia the ^* working aerving-table," aafely
hidden by a acreen. If there ia no aecond aerving-table, the
aoup ia aerved from the pantry. The butler haa the soup platea
ready, and ladlea the aoup into them with a ladle or often a
tearcup, about aix tableapoonfula being conaidered the proper
quantity to put in each piate, and the footmen aet the soup
piate in the front of each gueat.
When thia courae ia finiahed, the two platea ahould be
remoyed and replaced by a clean one. Platea ahould alwaya be
lifted by the left band, and the freah onea put in their places
by the right. Then the bora d'ceuyrea, auch aa celery, olives,
eto., are paaaed on a tray. Theae platea are then replaced by
hot onea for the fiah.
In placing platea for the fiah, the butler takea one in
band, and goea round the table from right to left, nsually
beginning with the lady who aita on the hoat'a right. He
ahould alwaya put down the firat piate with hia left band.
Page 30
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
A modernized reading is not available for this page yet. You are seeing the original text.
If there are cards with the guests^ names, these are laid Uieof
on the cloth, at the top of the piate, or at one side, wher- ^•'^*
ever they may be most easily seen. The host always comes
into the dining room first, with the lady who is to sit on his
right, and who is helped first; the hostess comes in last
of ali. In the case of a very high officiai, the hostess goes in
first with him, but these suggestions do not deal with questiona
of precedence. As the hostess usually knows the pian of the
dinner table, and where different people are to sit, cards will
not be necessary except for a largo dinner. Here good servante
are of use, for they may quietly help her by indicating where
different people belong.
As soon as a guest is seated, and has taken his napkin and SMring the
bread from his piate, the butler puts down on it another on
which are oysters, clams, or melons, according to the season,
neatly arranged on a small doily. Oysters and clams should be
served on plates of cracked ice, six or eight on each piate, with
a quarter of a lemon in the centro. Although the former are
said to be better if eaten from their deep shell, for formai
dinners they look rather prettier on their fiat upper one. The
plates should be placed on the plates already in front of each
guest, after the napkins bave been lifted. As the butler puts
62 MB8. 8EELT'8 COOK BOOK
down the oystera or clama, the footman should follow with a
amali ailver tray on which are black cayenne, liquid red pepper,
and grated horaeradiah. Brown-bread aandwichea, cut very
thin, and apread with unaalted butter, are alao handed with thia
courae. Black pepper and aif ted augar are the accompanimenta
of melona.
When the oyatera bave been eaten, their platea are taken
away, and the aoup piate ia put down on the piate which waa
on the table at the beginning. When caviar aandwichea or
anchovy toaat are aerved inatead of oyatera, they are alwaya
handed, and when the platea on which they bave been eaten
are taken away, the bare cloth ia lef t, on which the aoup piate
ia put down. In England the aoup ia alwaya put down directly
on the table, and there ia no prejudice againat aeeing the bare
derviiiff tiM cloth between oouraea, which makea aervice much eaaier than
connat. when platea are put down and whiaked off again unuaed. The
next courae ia aoup, which ia brought in from the pantry in
a tureen, provided there ia the ^* working aerving-table," aafely
hidden by a acreen. If there ia no aecond aerving-table, the
aoup ia aerved from the pantry. The butler haa the soup platea
ready, and ladlea the aoup into them with a ladle or often a
tearcup, about aix tableapoonfula being conaidered the proper
quantity to put in each piate, and the footmen aet the soup
piate in the front of each gueat.
When thia courae ia finiahed, the two platea ahould be
remoyed and replaced by a clean one. Platea ahould alwaya be
lifted by the left band, and the freah onea put in their places
by the right. Then the bora d'ceuyrea, auch aa celery, olives,
eto., are paaaed on a tray. Theae platea are then replaced by
hot onea for the fiah.
In placing platea for the fiah, the butler takea one in
band, and goea round the table from right to left, nsually
beginning with the lady who aita on the hoat'a right. He
ahould alwaya put down the firat piate with hia left band.