When a dish is passed, hold it at the left of the person to be served
low enough so that she can help herself readily. Be sure that each
dish of food is supplied with a spoon or fork for serving, and turn the
handle of the serving spoon or fork toward the one being served.
If a plate is to be placed hi front of a person, set it down from the
right and remove it from the right. Never reach in front of others
at the table.
When a course is finished remove all large dishes first; then the
soiled plates, knives, and forks. Be careful to handle only a few
dishes at a time and not to pile them. If another course is to be
served, crumb the table, using a napkin and plate for the purpose and
brushing the crumbs lightly into the plate. Fill the glasses and
arrange the dishes and forks or spoons quickly for the next course.
When the meal is over the chairs should be moved back from the
table, the dishes neatly piled and carried to the kitchen sink, the
table wiped off, the crumbs brushed up from the floor, and the room
aired.
I N ' \B1 OF '1 B B HOW 2 !
ri:i:i imin vm PL v\.
Lei this lesson be a continuation of the ions one, putting
emphasi method of waiting on table. ame articles
for sotting the table will In- required thai were in use in the !
on. [n addition to these tin* girls must be careful to have <1
>ns for the lesson <>u table Bervice.
Mi i BOD OF WORK.
e the table aet as of the wort <>f the lasl lesson; then
0 four or six of the girls I al the ;h the
forms of serving one another to anj simple ■ i u-ul upon which the cJ
Family meal service should be explained and demon-
: then service where there is one waitress. Hi te
girl - uaitr d Berve all the others, i m take turns in
offering and placing food, removing Boiled dishes, Oiling tumble]
IMS VIII AND IX. GENERAL CLEANING OF A ROOM.
iiich arc in constanl use should ho brushed up
dusted every day. A thorough cleaning of each room in the house
will be necessary every week or two, even though the room is brushed
and kept in order every day. First, all cl ts, drawci 1 other
a which articles collect should be cleaned; then all la
de articles should be dusted and moved out of :
re uol readily movable should be dusted and covered.
Ho.. Jd !>«• swepl with tho windows closed; then the wind'
should be opened and the ceiling and walls br
broom and the dust allowed to * Thei floor should h<>
wiped with a damp ->n the broom.1 The w Iwork should l»o
ined with a damp cloth and a soap that is nol too oda
or sapolio should not boused. The furniture should be carefully un-
covered and all arranged in perfect order.
The things that are highest up should be dusted first and
uld be taken to collect all duel in the dust cloth. The cloth
should be shaken out of d after collecting tin* dust, washed
thoroughly, and boiled after using. The dust cloth Bhould be
dampened bef< n all surf i pt the polished furniture
and window-.
Sweeping Bhould ie with short trokes and the bro< . pt
close to the floor, bo that thi will not fly about. • of
the ■ uld b< I first, the d g ar< d in the center of
' If the B
allow »t a time
Dowwl wr . 'nged fre-
quently. A cloth shoul .* out of clear w^ter f^r --or.
Page 12
Presented as published in 1917. 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
A modernized reading is not available for this page yet. You are seeing the original text.
When a dish is passed, hold it at the left of the person to be served
low enough so that she can help herself readily. Be sure that each
dish of food is supplied with a spoon or fork for serving, and turn the
handle of the serving spoon or fork toward the one being served.
If a plate is to be placed hi front of a person, set it down from the
right and remove it from the right. Never reach in front of others
at the table.
When a course is finished remove all large dishes first; then the
soiled plates, knives, and forks. Be careful to handle only a few
dishes at a time and not to pile them. If another course is to be
served, crumb the table, using a napkin and plate for the purpose and
brushing the crumbs lightly into the plate. Fill the glasses and
arrange the dishes and forks or spoons quickly for the next course.
When the meal is over the chairs should be moved back from the
table, the dishes neatly piled and carried to the kitchen sink, the
table wiped off, the crumbs brushed up from the floor, and the room
aired.
I N ' \B1 OF '1 B B HOW 2 !
ri:i:i imin vm PL v\.
Lei this lesson be a continuation of the ions one, putting
emphasi method of waiting on table. ame articles
for sotting the table will In- required thai were in use in the !
on. [n addition to these tin* girls must be careful to have <1
>ns for the lesson <>u table Bervice.
Mi i BOD OF WORK.
e the table aet as of the wort <>f the lasl lesson; then
0 four or six of the girls I al the ;h the
forms of serving one another to anj simple ■ i u-ul upon which the cJ
Family meal service should be explained and demon-
: then service where there is one waitress. Hi te
girl - uaitr d Berve all the others, i m take turns in
offering and placing food, removing Boiled dishes, Oiling tumble]
IMS VIII AND IX. GENERAL CLEANING OF A ROOM.
iiich arc in constanl use should ho brushed up
dusted every day. A thorough cleaning of each room in the house
will be necessary every week or two, even though the room is brushed
and kept in order every day. First, all cl ts, drawci 1 other
a which articles collect should be cleaned; then all la
de articles should be dusted and moved out of :
re uol readily movable should be dusted and covered.
Ho.. Jd !>«• swepl with tho windows closed; then the wind'
should be opened and the ceiling and walls br
broom and the dust allowed to * Thei floor should h<>
wiped with a damp ->n the broom.1 The w Iwork should l»o
ined with a damp cloth and a soap that is nol too oda
or sapolio should not boused. The furniture should be carefully un-
covered and all arranged in perfect order.
The things that are highest up should be dusted first and
uld be taken to collect all duel in the dust cloth. The cloth
should be shaken out of d after collecting tin* dust, washed
thoroughly, and boiled after using. The dust cloth Bhould be
dampened bef< n all surf i pt the polished furniture
and window-.
Sweeping Bhould ie with short trokes and the bro< . pt
close to the floor, bo that thi will not fly about. • of
the ■ uld b< I first, the d g ar< d in the center of
' If the B
allow »t a time
Dowwl wr . 'nged fre-
quently. A cloth shoul .* out of clear w^ter f^r --or.