For breakfast, arrange the coffeepot, sugar, creamer, cups,
and saucers in a semicircle in front of the hostess, placing
each cup in its saucer on the table at the left. The cereal
dishes should be placed at the left of the one who is to serve
the cereal.
TABLE SETTING
INDIVIDUAL COVER
GS TO 3O Iffcrf&s
1. " Service " or "place " plate. 3. Soup spoon.
2. Knife. 4. Tea spoons.
5. Cup and saucer (to be placed here during meal).
6. Tumbler. 8. Forks.
7. Bread and butter plate. 9. Napkin.
In serving, the waitress should keep in her hand a large
folded napkin for handling all dishes, using a tray only for
carrying small dishes. Put a linen doily on all trays and
on dishes to hold all breadstuffs and cakes, and on the
plates under the finger bowls.
When the meal is ready, put the butter on the table and
fill the glasses with cold water. Announce the meal by say-
ing, " Dinner (or whatever meal it is) is served."
TABLE SERVICE 193
Stand at the left of the person who is serving and take
with the napkin each plate as it is served, carrying to the
person for whom it is intended. If it is a soup plate, set it
down upon the service plate. If it is the plate of the meat
course, remove the service plate and set the other plate in
its place. Set dishes down and remove them from the right
of the person whom you are serving ; pass to the left any dish
from which they are to serve themselves, holding the dish
low and firmly.
See that each person is kept supplied with bread, and that
the glasses are filled. When each course is finished, remove
the plates, one at a time, and then the platter, the large
dishes, and all other dishes not needed for the following
courses. Do not pile the dishes upon each other in removing
them.
Before the dessert is served, brush the crumbs from the
table using a crumb scraper, or brush the crumbs with a folded
napkin to a plate. After the last course, remove the plates
and place a finger bowl in front of each person. Set the
finger bowl on a plate with a doily and fill one-third full of
fresh water. Put a half slice of lemon in the bowl.
Do not let the table become disordered during a meal.
Move quietly and be alert to anticipate every need of the
guests.
When you are hostess, as well as cook and waitress, leave
the table quietly when necessary, removing dishes and bring-
ing others as needed. Special care must be taken that all
is in readiness before sitting down at the table.
When the meal is over, set the chairs in place and brush
up all crumbs from the floor before removing dishes. Re-
move table dishes to pantry or kitchen. Put away any
food that remains, on dishes kept for that purpose. Scrape
all dishes well, using a scraper with a rubber edge, or a crust
o
194 DOMESTIC SCIENCE
of bread. Pile dishes neatly in place, putting those of a
size together.
Brush crumbs from tablecloth, fold in its creases, and put
away. Put the dining room in order before washing the
dishes.
Wash the dishes with hot soapy water, rinse with hot
water, and wipe with dry towels until perfectly dry. Put
the dishes on a tray and carry to their proper places.
Breakfast is usually a simple meal and is served in a man-
ner to suit the needs of the individual family, but if a course
breakfast is desired, serve it in the following order :
1. Fruit.
2. Cereal with cream or top milk.
Page 83
Presented as published in 1913. 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
For breakfast, arrange the coffeepot, sugar, creamer, cups, and saucers in a semicircle in front of the hostess, placing each cup in its saucer on the table at the left. The cereal dishes should be placed at the left of the one who is to serve the cereal.
TABLE SETTING INDIVIDUAL COVER GS TO 3O Iffcrf&s
1. " Service " or "place " plate. 3. Soup spoon.
2. Knife. 4. Tea spoons.
5. Cup and saucer (to be placed here during meal).
6. Tumbler. 8. Forks.
7. Bread and butter plate. 9. Napkin.
In serving, the waitress should keep in her hand a large folded napkin for handling all dishes, using a tray only for carrying small dishes. Put a linen doily on all trays and on dishes to hold all breadstuffs and cakes, and on the plates under the finger bowls.
When the meal is ready, put the butter on the table and fill the glasses with cold water. Announce the meal by saying, " Dinner (or whatever meal it is) is served."
TABLE SERVICE 193
Stand at the left of the person who is serving and take with the napkin each plate as it is served, carrying to the person for whom it is intended. If it is a soup plate, set it down upon the service plate. If it is the plate of the meat course, remove the service plate and set the other plate in its place. Set dishes down and remove them from the right of the person whom you are serving ; pass to the left any dish from which they are to serve themselves, holding the dish low and firmly.
See that each person is kept supplied with bread, and that the glasses are filled. When each course is finished, remove the plates, one at a time, and then the platter, the large dishes, and all other dishes not needed for the following courses. Do not pile the dishes upon each other in removing them.
Before the dessert is served, brush the crumbs from the table using a crumb scraper, or brush the crumbs with a folded napkin to a plate. After the last course, remove the plates and place a finger bowl in front of each person. Set the finger bowl on a plate with a doily and fill one-third full of fresh water. Put a half slice of lemon in the bowl.
Do not let the table become disordered during a meal. Move quietly and be alert to anticipate every need of the guests.
When you are hostess, as well as cook and waitress, leave the table quietly when necessary, removing dishes and bringing others as needed. Special care must be taken that all is in readiness before sitting down at the table.
When the meal is over, set the chairs in place and brush up all crumbs from the floor before removing dishes. Remove table dishes to pantry or kitchen. Put away any food that remains, on dishes kept for that purpose. Scrape all dishes well, using a scraper with a rubber edge, or a crust o
of bread. Pile dishes neatly in place, putting those of a size together.
Brush crumbs from tablecloth, fold in its creases, and put away. Put the dining room in order before washing the dishes.
Wash the dishes with hot soapy water, rinse with hot water, and wipe with dry towels until perfectly dry. Put the dishes on a tray and carry to their proper places.
Breakfast is usually a simple meal and is served in a manner to suit the needs of the individual family, but if a course breakfast is desired, serve it in the following order :
1. Fruit.
2. Cereal with cream or top milk.