The knife is placed at the right hand,
with the sharp edge turned to the left ; and
the fork at the left hand with the prongs
pointing upward. A spoon is placed to the
right of the knife and the napkin to the left
of the fork. All these articles should be
about two inches from the edge of the table.
The tumbler is placed at the end of the
knife blade and the butter plate at the end
of the fork. When bread and butter plates
are used, place one at the left of each fork.
The Breakfast Table. — Proceed as di-
rected above, with the addition of the carv-
ing knife and fork at the right hand of the
one who carves, and with the salt and pep-
per bottles together near the ends or opposite
corners of the table.
Arrange the tea or coffee service around
the place of the one wlio is to serve it. Put
the tea or coffee-pot on a stand at the right
side, with the handle toward the right ; next
the cream pitcher, with the handle to the
right ; then the sugar bowl and spoon -
holder. At the left hand arrange the cups
and saucers.
When mush or breakfast food is used,
place a tablespoon, with the handle toward
the right, in front of the one who is to serve,
and saucers to the left of the ta])les])oon.
The mush, in a covered dish, should stand
directly in front of the one who serves it.
The butter should be placed near some
one who can conveniently serve it. and the
butter-knife in front of the disli, with the
handle at the right.
In serving meat, place the platter before
the one who is to carve, with the jiile of hot
plates directly in front or at the left of the
carver.
Plates containing hot muffins or rolls
should be at opposite ends of the table.
The supper tabic is arranged similarly to
the breakfast table.
The Dinner Table. — The dinner table is
usually laid for courses.
First. — Soup and rolls, croutons or
baked crackers.
Second. — Meat, potatoes and vegetables.
Third.— Dessert.
64
THE MODEL COOK BOOK
Arrange the cloths, knives and forks,
etc., as directed for the breakfast table.
Place at the right of each knife a soupspoon,
and a teaspoon or two, if needed.
For the first course, place a ladle with
handle at the right, in front of the one who
serves the soup, and hot plates at the left.
Soup should be dipped away, not toward,
the one who serves it, and the same rule
holds in eating it. Sip it quietly from the
side of the spoon.
After the soup course is finished, remove
the plates by taking them singly in each
hand, or on a tray. Never pile soiled dishes
to carry away, since it is not pleasing to see
and it makes double work in scraping the
dishes before they are washed.
The meat and plates for the second course
may be arranged as for the breakfast table.
After the second course remove everything
but the dessertspoons and the tumblers.
Pass to the left of each person and scrape
off the crumbs, using a tray and a knife,
which is cleaner and more thorough than a
brush. Place the dessert in front of the one
who is to serve it, with the plates or saucers
at the left.
General Directions. — When the waiter
passes the food to each person it should be
passed on the left side of the person. In
placing a dish in front of a person the waiter
should stand at the person's right. Dishes
should be removed from the right side.
Page 78
Presented as published in 1901. 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
The knife is placed at the right hand, with the sharp edge turned to the left ; and the fork at the left hand with the prongs pointing upward. A spoon is placed to the right of the knife and the napkin to the left of the fork. All these articles should be about two inches from the edge of the table. The tumbler is placed at the end of the knife blade and the butter plate at the end of the fork. When bread and butter plates are used, place one at the left of each fork.
The Breakfast Table. — Proceed as directed above, with the addition of the carving knife and fork at the right hand of the one who carves, and with the salt and pepper bottles together near the ends or opposite corners of the table.
Arrange the tea or coffee service around the place of the one who is to serve it. Put
the tea or coffee-pot on a stand at the right side, with the handle toward the right ; next the cream pitcher, with the handle to the right ; then the sugar bowl and spoon - holder. At the left hand arrange the cups and saucers.
When mush or breakfast food is used, place a tablespoon, with the handle toward the right, in front of the one who is to serve, and saucers to the left of the tablespoon. The mush, in a covered dish, should stand directly in front of the one who serves it.
The butter should be placed near some one who can conveniently serve it. and the butter-knife in front of the disli, with the handle at the right.
In serving meat, place the platter before the one who is to carve, with the jiile of hot plates directly in front or at the left of the carver.
Plates containing hot muffins or rolls should be at opposite ends of the table.
The supper tabic is arranged similarly to the breakfast table.
The Dinner Table. — The dinner table is usually laid for courses.
First. — Soup and rolls, croutons or baked crackers.
Second. — Meat, potatoes and vegetables.
Third.— Dessert.
Arrange the cloths, knives and forks, etc., as directed for the breakfast table. Place at the right of each knife a soupspoon, and a teaspoon or two, if needed.
For the first course, place a ladle with handle at the right, in front of the one who serves the soup, and hot plates at the left. Soup should be dipped away, not toward, the one who serves it, and the same rule holds in eating it. Sip it quietly from the side of the spoon.
After the soup course is finished, remove the plates by taking them singly in each hand, or on a tray. Never pile soiled dishes to carry away, since it is not pleasing to see and it makes double work in scraping the dishes before they are washed.
The meat and plates for the second course may be arranged as for the breakfast table. After the second course remove everything but the dessertspoons and the tumblers. Pass to the left of each person and scrape off the crumbs, using a tray and a knife, which is cleaner and more thorough than a brush. Place the dessert in front of the one who is to serve it, with the plates or saucers at the left.
General Directions. — When the waiter passes the food to each person it should be passed on the left side of the person. In placing a dish in front of a person the waiter should stand at the person's right. Dishes should be removed from the right side.