or centre of a lettuce head adds much to the attractive-
ness of a dish. Small rolls, a sqiiare of bread, or
croutons should be served with soup. Sliced lemon with
fish. Cold beets, carrots, turnips, and the whites of hard-
boiled eggs, stamped out with a fancy vegetable cutter,
make a pretty garnish for cold meats. Toast cut into
triangles makes a suitable garnish for many dishes.
The general rule in serving simple family meals, with
or without a waitress, is for the hostess to serve the por-
ridge and cofiee at breakfast ; the soup, salad and dessert
at dinner, and pour the tea at the evening meal. When
luncheon is served in the middle of the day the hostess
usually does the greater part of the serving, as luncheon
is considered to be the most informal meal of the day.
The daughters of the house should consider it their
special privilege to save the mother any annoyance 6r
discomfort during the meal time.
Look over the table and see that everything is in its
place before announcing a meal. Fill the glasses with
water before the family enter the dining-room.
Lift the covers from the hot dishes and turn over at
once in order to prevent the steam from dropping on the
cloth. Take the plates from the Iiost or liostess, and
phice before each person from the right aide — keeping
the thumb well under the plate. When passing anything
from which the persons seated at table help themselves,
such as vegetables, sauces, etc., always go to the left, so
as to leave the right hand of the one to be served free.
When removing plate, etc., go to the right. Keep a
waU'hful (!yo over the table and pass anything appar-
ently required.
TABLE SERVICE. 107
Learn to move quickly and quietly.
Never allow dishes, which have been used, to accumulate
on the table or allow the table to become disordered.
Learn to receive instructions from the hostess in an
undertone. Do not get excited and try to do too many
things at once. It is an accomplishment to be a good
waitress, as it requires special refinement and deftness,
which are scarcely compatible with an untidy nature.
No matter how simple the meal may be, every house-
keeper should see that it is served neatly and on time.
A Few Points to be Considered in Planning Meals.
Dietetic authorities advise people who are engaged in
active muscular work to partake of the more substantial
meal in the middle of the day, leaving such articles of
food as soup — which is a valuable stimulant after a day
of hard work — fruit, cake, etc., for the evening meal when
the system is too much exhausted to digest the more
concentrated foods. When men are obliged to take cold
lunches in the middle of the day the housewife should see
that the lunch basket contains the necessary nourishment
in the form of cheese, cold meat, meat or fish sandwiches,
hard boiled eggs, a fish or vegetable salad, cold pork and
beans, rice pudding, whole- wheat bread and butter, a
bottle of milk or strained tea or coffee, pie, doughnuts,
etc.
Remember, a man working in the open air or in a large
building requires food which will not oxidize too quickly,
or, in other words, food which will keep up the fuel and
force necessary for his work. Supper in such cases
should consist of a good broth or well made soup, and the
108 DOMESTIC SCIENCE.
Page 46
Presented as published in 1905. 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
or centre of a lettuce head adds much to the attractiveness of a dish. Small rolls, a square of bread, or croutons should be served with soup. Sliced lemon with fish. Cold beets, carrots, turnips, and the whites of hardboiled eggs, stamped out with a fancy vegetable cutter, make a pretty garnish for cold meats. Toast cut into triangles makes a suitable garnish for many dishes.
The general rule in serving simple family meals, with or without a waitress, is for the hostess to serve the porridge and coffee at breakfast ; the soup, salad and dessert at dinner, and pour the tea at the evening meal. When luncheon is served in the middle of the day the hostess usually does the greater part of the serving, as luncheon is considered to be the most informal meal of the day.
The daughters of the house should consider it their special privilege to save the mother any annoyance or discomfort during the meal time.
Look over the table and see that everything is in its place before announcing a meal. Fill the glasses with water before the family enter the dining-room.
Lift the covers from the hot dishes and turn over at once in order to prevent the steam from dropping on the cloth. Take the plates from the host or hostess, and place before each person from the right side — keeping the thumb well under the plate. When passing anything from which the persons seated at table help themselves, such as vegetables, sauces, etc., always go to the left, so as to leave the right hand of the one to be served free. When removing plate, etc., go to the right. Keep a watchful eye over the table and pass anything apparently required.
TABLE SERVICE. 107
Learn to move quickly and quietly.
Never allow dishes, which have been used, to accumulate on the table or allow the table to become disordered.
Learn to receive instructions from the hostess in an undertone. Do not get excited and try to do too many things at once. It is an accomplishment to be a good waitress, as it requires special refinement and deftness, which are scarcely compatible with an untidy nature.
No matter how simple the meal may be, every housekeeper should see that it is served neatly and on time.
A Few Points to be Considered in Planning Meals.
Dietetic authorities advise people who are engaged in active muscular work to partake of the more substantial meal in the middle of the day, leaving such articles of food as soup — which is a valuable stimulant after a day of hard work — fruit, cake, etc., for the evening meal when the system is too much exhausted to digest the more concentrated foods. When men are obliged to take cold lunches in the middle of the day the housewife should see that the lunch basket contains the necessary nourishment in the form of cheese, cold meat, meat or fish sandwiches, hard boiled eggs, a fish or vegetable salad, cold pork and beans, rice pudding, whole- wheat bread and butter, a bottle of milk or strained tea or coffee, pie, doughnuts, etc.
Remember, a man working in the open air or in a large building requires food which will not oxidize too quickly, or, in other words, food which will keep up the fuel and force necessary for his work. Supper in such cases should consist of a good broth or well made soup, and the