A dearly written list of the dinner, with the accessories to
each course, should be posted in the pantry, and each servant
should know what he or she is to do. If the butler is compe-
tent, he will, of course, attend to this, and if possible he should
never leave the dining room, where his especial duty, besides
carying, is, as his name implies, to serve wines. These commonly
are now : a white wine with the oysters, and Sherry with the
soup ; Champagne is served with the fish, and continued through-
out the dinner ; good claret is given with the roast and game,
Port with the cheese or savory, and Madeira with the f ruit ; but
the only real necessaries are Sherry and Champagne. Madeira
should always be served with terrapin. Table claret is often
DINirSRS AND DINNEB-GIVING 69
offered after the soup, and if a guest accepts, bis glass is filled
about a third full, and he ìs given his choice of plain or minerai
water. Both of these waters should just have come off the ice,
but it is better to put none in the tumblers, as some people dis-
like it. In these days of gout and diet, so many persons drink
Scotch whiskey and soda that it is usually offered, especially
if Champagne is ref used ; and if whiskey is accepted, it is of ten
served in tali glasses, which are ready on the sideboard, leaving
the ordinary tumblers f or water. These water tumblers should
not, by the way, be fìlled beforehand, as is sometimes done.
Good claret should stand in a warm room bef ore it is wanted,
to let it settle and get mellow, for if it comes directly from the
celiar it has a rough taste and no bouquet.
Sherry for soup, on the other band, is better if it has been
kept ali day in a bottle in the ice-chest, and only decanted just
before dinner. A ^' brut " Champagne is usually served now, so
eold that it is almost oily when poured out, with very little
foam. This does not mean that it is fiat, however, for the little
bnbbles of gas may be seen rising steadily from the bottom.
Although this chapter is nominally limited to dinners, a Luncheons.
few words may be added about luncheon, which, among people
who go out or entertain much, is not the elaborate function
sometimes described. If the hostess is so lucky as to have a
bandsome mahogany table, there is often no cloth to bidè it.
There may be a centrepiece of lace or embroidery, and in that
case it is pretty to bave it match the napkins or doilies, and
also the other little doilies which protect the table from being
scratched by the plates. Grapef ruit, bouillon, or clam broth
iB served first, and then there may be eggs in some ornamentai
&8hion, stuffed, or with a sauce, or else lobster in chops, or à la
Newburg, or broiled smelts — any little dish of eggs or fish.
Then may come lamb chops, or little fillets of any meat, with
potatoes and one other vegetable, and then birds or broiled
chicken, or an aspic of some sort, with a salad, and afterward an
60 MB8. 8EELT^8 COOK BOOK
Page 35
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 dearly written list of the dinner, with the accessories to each course, should be posted in the pantry, and each servant should know what he or she is to do. If the butler is competent, he will, of course, attend to this, and if possible he should never leave the dining room, where his especial duty, besides carving, is, as his name implies, to serve wines. These commonly are now : a white wine with the oysters, and Sherry with the soup ; Champagne is served with the fish, and continued throughout the dinner ; good claret is given with the roast and game, Port with the cheese or savory, and Madeira with the f ruit ; but the only real necessaries are Sherry and Champagne. Madeira should always be served with terrapin. Table claret is often
DINirSRS AND DINNEB-GIVING 69
offered after the soup, and if a guest accepts, bis glass is filled about a third full, and he ìs given his choice of plain or minerai water. Both of these waters should just have come off the ice, but it is better to put none in the tumblers, as some people dislike it. In these days of gout and diet, so many persons drink Scotch whiskey and soda that it is usually offered, especially if Champagne is ref used ; and if whiskey is accepted, it is of ten served in tali glasses, which are ready on the sideboard, leaving the ordinary tumblers f or water. These water tumblers should not, by the way, be fìlled beforehand, as is sometimes done.
Good claret should stand in a warm room bef ore it is wanted, to let it settle and get mellow, for if it comes directly from the celiar it has a rough taste and no bouquet.
Sherry for soup, on the other band, is better if it has been kept all day in a bottle in the ice-chest, and only decanted just before dinner. A ^' brut " Champagne is usually served now, so eold that it is almost oily when poured out, with very little foam. This does not mean that it is fiat, however, for the little bubbles of gas may be seen rising steadily from the bottom.
Although this chapter is nominally limited to dinners, a Luncheons. few words may be added about luncheon, which, among people who go out or entertain much, is not the elaborate function sometimes described. If the hostess is so lucky as to have a handsome mahogany table, there is often no cloth to hide it. There may be a centrepiece of lace or embroidery, and in that case it is pretty to bave it match the napkins or doilies, and also the other little doilies which protect the table from being scratched by the plates. Grapef ruit, bouillon, or clam broth is served first, and then there may be eggs in some ornamentai fashion, stuffed, or with a sauce, or else lobster in chops, or à la Newburg, or broiled smelts — any little dish of eggs or fish. Then may come lamb chops, or little fillets of any meat, with potatoes and one other vegetable, and then birds or broiled chicken, or an aspic of some sort, with a salad, and afterward an