As the din- ner-caster is a thing of the past, pepper and salt stands, to- gether with vinegar and oil bottles, should be placed on either side, with table-spoons crossed by them. • Have ready on the sideboard the number of plates requisite for the dif- ferent courses — those intended for dessert should have a finger-bowl on each plate, with a fruit napkin or doily un- der the bowl, which should be half filled with water having in it a slice of lemon or a fragrant leaf; a flower may also be introduced by sticking the stem through the leaf which floats upon the water. After the guests are all assembled, the hostess quietly informs each gentleman which lady he is designated to escort. When dinner is ready to be served, the announcement of which should be made by the dining- room maid, the host offers his arm to the lady guest of hon- or, the hostess taking the arm of the gentleman guest of 16 Tlie New Kentucky Home Cook Book. honor. The host leads the way, the respective guests fol- lowing ; the hostess, with her escort, being the last to leave the drawing-room. The hostess being seated, the guests find their respective places as quietly as possible. The soup is then placed before the hostess to serve, as is also the salad and dessert in their order. As each dish is served, the but- ler or maid, placing in the spoon, presents it at the left side of the guest. AVhen one signifies that he or she has finished any course, the servant removes the plate at once, without waiting for others to finish. Cheese is served just before the dessert, with wafers and butter. Cheese omelets and cheese cakes furnish a nice cheese course. The crumb- brush is to be used just before the dessert is served. After dinner, coffee may be served either at the table or perhaps a little while afterward in the drawing-room or library. Let it be very strong. It may be served black, or, if pre- ferred, with sugar and cream, always using the small cups designed for this refreshment. The hostess gives the signal to retire from the table by pushing back her chair. Serv- ants should be well and thoroughly trained in this depart- ment of their service, so that no anxiety may exist in the mind of the hostess, either during the meal or in her ab- sence in the drawing-room. The waiters should appear neatly attired — if men, in black dress-coats, white tie and vest; if women, in a fresh calico dress, with a white apron. They should be as noiseless as possible during their attend- ance, nothing being more indicative of a well-appointed household than the quiet and easy manners of servants dur- ing a meal. It is well to have a second person near the door to receive and hand the dishes, as this prevents delay or confusion. The dinner may be served in courses, for which see menu, pages 351-353; or it may all be placed at once upon the table, excepting soup and fish, of course. If the dinner is very elaborate, have bills of fare, which, The New Kentucky Home Cook Book. 17 with a card with the guest's name, is to be placed at each plate. AVhile many persons entertain finely without any apparent effort, yet to acquire this art there are many things to be practiced. Little they may be in themselves, but it is only by being attentive to the minor details that we gain perfection in the whole.

AI-modernized reading of the original text

As the dinner-caster is a thing of the past, pepper and salt stands, together with vinegar and oil bottles, should be placed on either side, with table-spoons crossed by them. • Have ready on the sideboard the number of plates requisite for the different courses — those intended for dessert should have a finger-bowl on each plate, with a fruit napkin or doily under the bowl, which should be half filled with water having in it a slice of lemon or a fragrant leaf; a flower may also be introduced by sticking the stem through the leaf which floats upon the water. After the guests are all assembled, the hostess quietly informs each gentleman which lady he is designated to escort. When dinner is ready to be served, the announcement of which should be made by the diningroom maid, the host offers his arm to the lady guest of honor, the hostess taking the arm of the gentleman guest of The New Kentucky Home Cook Book. honor. The host leads the way, the respective guests following ; the hostess, with her escort, being the last to leave the drawing-room. The hostess being seated, the guests find their respective places as quietly as possible. The soup is then placed before the hostess to serve, as is also the salad and dessert in their order. As each dish is served, the butler or maid, placing in the spoon, presents it at the left side of the guest. When one signifies that he or she has finished any course, the servant removes the plate at once, without waiting for others to finish. Cheese is served just before the dessert, with wafers and butter. Cheese omelets and cheese cakes furnish a nice cheese course. The crumb-brush is to be used just before the dessert is served. After dinner, coffee may be served either at the table or perhaps a little while afterward in the drawing-room or library. Let it be very strong. It may be served black, or, if preferred, with sugar and cream, always using the small cups designed for this refreshment. The hostess gives the signal to retire from the table by pushing back her chair. Servants should be well and thoroughly trained in this department of their service, so that no anxiety may exist in the mind of the hostess, either during the meal or in her absence in the drawing-room. The waiters should appear neatly attired — if men, in black dress-coats, white tie and vest; if women, in a fresh calico dress, with a white apron. They should be as noiseless as possible during their attendance, nothing being more indicative of a well-appointed household than the quiet and easy manners of servants during a meal. It is well to have a second person near the door to receive and hand the dishes, as this prevents delay or confusion. The dinner may be served in courses, for which see menu, pages 351-353; or it may all be placed at once upon the table, excepting soup and fish, of course. If the dinner is very elaborate, have bills of fare, which, The New Kentucky Home Cook Book. with a card with the guest's name, is to be placed at each plate. While many persons entertain finely without any apparent effort, yet to acquire this art there are many things to be practiced. Little they may be in themselves, but it is only by being attentive to the minor details that we gain perfection in the whole.

The new Kentucky home cook book