D1NNER8 AND DIN N EE-QIVINQ 68 and then transfer the other, tbat he may put it down with the left hand also, and thìs rule applies to ali table service. The reason for it may easily be seen if any one will take the trouble io try the experiment when people are sitting at a table, of serving with one hand and then the other. He will find that if he Qses the left hand he faces the guest, and takes up mach less room than if he tries to use bis right, because that brings his shoolder in the way. Knives are the only things properly put on the table with the right hand, because they are slipped on the table at a guest's right, other servici being always at the left. In putting on forks the butler goes from left to righi, because it is easier to slip them in at the left side. BoUed or fried fish is served upon a napkin, bui with a baked ServiDg fish a napkin is noi used, as it is often customary to pour sauce ^'^* over the baked fish. The fish is passed, each guest helping him- self . Smelts are invaluable for dinners, because it is so easy to help one's self to them, or fillets of fish, which often bave their sauce on the dish. If broiled shad is given, each piece should be carefully cut apart from the others on the dish, before it is handed, so that it may be lifted easily, and the same rule applies to boiled and baked fish. With boiled fish, boiled potatoes cut into small balls are sometimes seryed, though noi so often as formerly; with baked or fried fish, slioed cucumbers, made very cold, with dressing of oil and ▼inegar. For a dinner of six there should always be two servants, if Serrice for possible, and even then, unless they work well together, things ^/°"*' ®' which should be served at the same time do noi always manage to make connections. We can ali remember feasts where he who carne last in order of service did noi gei any sauce until bis fish was cold, nor any vegetable until he had eaten his meat. The butler should hand the fish, and the footman foUow him with the sauce and cucumbers, for instance, on the same tray. 64 MB8. SBELT'a COOK BOOK Qulck serrioe. EntYM* Carring a dishofmeat. The ideal dinner for quick service is one where eyerjthing Ì8 taken directly from the kitchen to the piate, and where no carving nor division is needed. For instance, if there are smelts, lamb chops with peas in the same dish, and small birds, the party stands a better chance of getting away from the table in good time than if they are given broiled shad, spring lamb, and roast chicken, each of which requires time spent on it between the kitchen and table. Toung housekeepers wiU spare themselves much anguish of mind by remembering this, especially if they bave only maids, as not one woman in a hun- dred has been taught to carve well and quickly. At restaurants the dish ordered is usually shown to the g^ver of the dinner before it is taken away to he cut up, but this is not done in a private house. It is usuai, but by no meaus obligatory, to bave an entrée between the fish and the meat.

AI-modernized reading of the original text

DINNERS AND DINNER-GIVING 68 and then transfer the other, that he may put it down with the left hand also, and this rule applies to all table service. The reason for it may easily be seen if any one will take the trouble io try the experiment when people are sitting at a table, of serving with one hand and then the other. He will find that if he uses the left hand he faces the guest, and takes up much less room than if he tries to use his right, because that brings his shoulder in the way. Knives are the only things properly put on the table with the right hand, because they are slipped on the table at a guest's right, other service being always at the left. In putting on forks the butler goes from left to righi, because it is easier to slip them in at the left side. Boiled or fried fish is served upon a napkin, but with a baked fish a napkin is not used, as it is often customary to pour sauce over the baked fish. The fish is passed, each guest helping himself. Smelts are invaluable for dinners, because it is so easy to help one's self to them, or fillets of fish, which often have their sauce on the dish. If broiled shad is given, each piece should be carefully cut apart from the others on the dish, before it is handed, so that it may be lifted easily, and the same rule applies to boiled and baked fish. With boiled fish, boiled potatoes cut into small balls are sometimes served, though not so often as formerly; with baked or fried fish, sliced cucumbers, made very cold, with dressing of oil and vinegar. For a dinner of six there should always be two servants, if possible, and even then, unless they work well together, things which should be served at the same time do not always manage to make connections. We can all remember feasts where he who came last in order of service did not get any sauce until his fish was cold, nor any vegetable until he had eaten his meat. The butler should hand the fish, and the footman follow him with the sauce and cucumbers, for instance, on the same tray. Quick service. Entrees Carving a dish of meat. The ideal dinner for quick service is one where everything is taken directly from the kitchen to the plate, and where no carving nor division is needed. For instance, if there are smelts, lamb chops with peas in the same dish, and small birds, the party stands a better chance of getting away from the table in good time than if they are given broiled shad, spring lamb, and roast chicken, each of which requires time spent on it between the kitchen and table. Young housekeepers will spare themselves much anguish of mind by remembering this, especially if they have only maids, as not one woman in a hundred has been taught to carve well and quickly. At restaurants the dish ordered is usually shown to the g^ver of the dinner before it is taken away to he cut up, but this is not done in a private house. It is usuai, but by no meaus obligatory, to bave an entrée between the fish and the meat.

Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..