omelette soufBé, a biscuit, or ice-cream. Black coffee is served
afterward. Sherry and claret, or white wine, are usually on
the table; whiskey and soda may be offered, but most ladies
drink only minerai water at luncheon. Champagne should be
served only late in the day. A simple luncheon would con-
sist of egg^ or fish in some form, one dish of meat, and cold
ham with salad, or cream cheese with jam, followed by stewed
fruit or custards baked in little cups. In summer the mistress
and the cook should exercise their ingenuity in devising ali
sorts of attractive cold dishes, and a good butler can always
make several varieties of oup, although many persons prefer
iced tea or coffee.
We add three simple menus, for dinners of six, ten, and
sixteen people respectively. Fourteen, by the way, is a number
to be avoided if possible, as among so many some one is likely
to drop out at the last moment, leaving one with the dreaded
thirteen.
FOR A DiKNER OF SlX.
OyBters or Clama.
Brown-bread Sandwiches.
Julienne Soup.
Broiled Kingfish, Maitre d'Hotel Sauce. Caoumben.
Lamb Chops, Soubise Sauoe.
Potato Croquettes. Feas.
Fresh Asparagus.
Boast Capon, Romaine Salad.
Apple Charlotte.
Fmit. DesserL
FOB A DlNNKB OF TSN.
SandwicheB of Caviar.
Cream of Tomatoes. Croùtons.
Striped Bass, Hollandaùie Sauce.
Timbale of Chickeu, surrouuded with stewed fresh Mushrooms»
2)INNEB8 AND DINNER-^GIVING 61
Saddle of Mutton.
Potatoes. Strìng BeanB.
Chaudfroid of Quails.
Virgìnia Ham. Tornato MayonnaÌBe.
BÌBcuit Glacé.
Fruii. Dessert
DiNKER OF SlXTRKK.
Oysters or Clams.
(Two Soups.)
Consommé, with squares of Custard. Cream of Chioken.
Smelts.
Mousse of Ham.
FiUet of Beef .
Potatoes. Stuffed Tomatoes.
P&ié de foie gras in aspic.
Toasted Biscuits.
Wild Duck. Celery Salad*
Ice^ream. Càkes.
Cheese Soufflé.
Fruii Dessert.
WINES.
DeoantinfiT, Warminfir, Cooling, and Serviiiflr,
Wines and liquore are commonly in the keeping of the
butler — in fact, the word "butler " is derived from the Latin
hUicuUi, a little bottle, through the French bauteillier^ bottler.
In the drinking habits of the old days, the care of the wine and
Uqnors and the Constant and gross serving of them might haye
kept a man busy in a ménage of not great size. In oiir own
times, however, when wines are so commonly bought bottled,
ftnd the organization of households has become more complex,
62 MB8. SEELY'S COOK BOOK
the duties of butler bave broadened and refined. Stili the
butler in these times has charge of the bottling and binning
and of the temperature of the wine celiar or wine room^ and
he should know enough of that strange and liying thing called
wine to help bis employer choose the right material, if bis ad-
vice is asked, and to keep ali wines and liquors in bis ebarge
under conditions most favorable to their development and per-
fection. He should never leave wine in cases, but unpaok and
bin it as soon as it arrives.
Rules f or the decanting of wine bave from time to time been
given, but f or Porta and clarets and such as show a deposit on
the bottle, none are better than the following: —
Page 36
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
omelette soufflé, a biscuit, or ice-cream. Black coffee is served afterward. Sherry and claret, or white wine, are usually on the table; whiskey and soda may be offered, but most ladies drink only mineral water at luncheon. Champagne should be served only late in the day. A simple luncheon would consist of eggs or fish in some form, one dish of meat, and cold ham with salad, or cream cheese with jam, followed by stewed fruit or custards baked in little cups. In summer the mistress and the cook should exercise their ingenuity in devising all sorts of attractive cold dishes, and a good butler can always make several varieties of soup, although many persons prefer iced tea or coffee.
We add three simple menus, for dinners of six, ten, and sixteen people respectively. Fourteen, by the way, is a number to be avoided if possible, as among so many some one is likely to drop out at the last moment, leaving one with the dreaded thirteen.
FOR A DiKNER OF SlX.
OyBters or Clama. Brown-bread Sandwiches.
Julienne Soup.
Broiled Kingfish, Maitre d'Hotel Sauce. Cucumber.
Lamb Chops, Soubise Sauoe. Potato Croquettes. Feas.
Fresh Asparagus.
Boast Capon, Romaine Salad.
Apple Charlotte.
Fmit. DesserL
FOB A DlNNKB OF TSN.
SandwicheB of Caviar.
Cream of Tomatoes. Croutons.
Striped Bass, Hollandaise Sauce.
Timbale of Chickeu, surrounded with stewed fresh Mushrooms»
2)INNEB8 AND DINNER-^GIVING 61
Saddle of Mutton.
Potatoes. Strìng BeanB.
Chaudfroid of Quails.
Virgìnia Ham. Tomato Mayonnaise.
Biscuit Glacé.
Fruit. Dessert
DINNER OF SIXTEEN.
Oysters or Clams.
(Two Soups.)
Consommé, with squares of Custard. Cream of Chioken.
Smelts.
Mousse of Ham.
FiUet of Beef . Potatoes. Stuffed Tomatoes.
P&ié de foie gras in aspic. Toasted Biscuits.
Wild Duck. Celery Salad*
Ice-cream. Càkes.
Cheese Soufflé.
Fruit Dessert.
WINES.
DeoantinfiT, Warminfir, Cooling, and Serviiiflr,
Wines and liquore are commonly in the keeping of the butler — in fact, the word "butler " is derived from the Latin hUicuUi, a little bottle, through the French bauteillier^ bottler. In the drinking habits of the old days, the care of the wine and liquors and the Constant and gross serving of them might haye kept a man busy in a menage of not great size. In oiir own times, however, when wines are so commonly bought bottled, ftnd the organization of households has become more complex,
the duties of butler bave broadened and refined. Still the butler in these times has charge of the bottling and binning and of the temperature of the wine celiar or wine room^ and he should know enough of that strange and liying thing called wine to help bis employer choose the right material, if bis advice is asked, and to keep ali wines and liquors in bis charge under conditions most favorable to their development and perfection. He should never leave wine in cases, but unpaok and bin it as soon as it arrives.
Rules f or the decanting of wine bave from time to time been given, but f or Porta and clarets and such as show a deposit on the bottle, none are better than the following: —