To remove the disagreeable odor of onion from the hands, rub them with freshly mixed mustard, and then rinse well. To prevent new enameled ware from cracking, grease the inside with butter before using. To make water bottles, vases, and the like look clear, add cut lemons to the water, and shake well. If by mistake eggs are boiled longer than intended, drop them in cold water, and allow to remain for half a minute. Wrap ice with paper or flannel sheet to keep from melting. (383) 384 VEGETARIAN COOK BOOK To preserve the freshness of a cake or batch of cookies, and to impart a delicate flavor, place an orange or a cut apple in the box with them. Fit your pie paste to the tin by using a chunk of bread dough instead of your hand. Bake your pie shells between two pie tins to keep from blistering. Don't put the filling in hot, or the crust will be tough. Grind dough for sticks in a vegetable mill instead of pounding or pulling it. Roll it out about one half inch thick, and mark it off with a pie marker. It saves time. Bake meringue in a slow oven and it will be thicker. GARNISHING Garnishing of dishes has a great deal to do with the appearance of a dinner table. Each dish should be suffi- ciently garnished, yet not done to excess. With a potato ball cutter, scoop out balls from gela- tine mold or jelly which is solid enough to hold its form. Use these in garnishing desserts or sweet entrees. The attractiveness of a roast is much enhanced if gar- nished with fresh mashed potatoes as it can be tastily done by forcing them through a pastry bag and tube. Mayon- naise or other salad dressings may be added to salads in the same way. Nut butter, when thick, may be dropped on the butter chips from a pastry tube in a very attractive manner. TABLE ETIQUETTE AND RULES FOR WAITERS 26 TABLE ETIQUETTE The refinement of an individual, and the nature of the home training, are nowhere more clearly revealed than at the table. Carelessness in regard to good table manners shows thoughtlessness for the feelings of others unfortu- nate enough to be dining at the same table, and will probably be looked upon as ignorance and lack of culture. For this reason good table etiquette should be insisted upon at the family table. This will insure good manners in the presence of guests or when entertained away from home. The following suggestions on table etiquette are of fun- damental importance, and will be found applicable to all occasions. GENERAL TABLE ETIQUETTE When giving a dinner, avoid crowding the table, as the serving can be done more effectively and with less annoy- ance to the guests where the chairs are not crowded to- gether. Guests should remain standing until the hostess seats herself. When a gentleman has accompanied a lady to the din- ing-room, he should see that she is first seated before taking his own place. Necessary introductions should be given before the guests are seated, and never afterward. The napkins should be unfolded below the level of the (387) 388 VEGETARIAN COOK BOOK table ; and in wiping the lips, should be used as inconspicu- ously as possible. A gentleman places bis half unfolded napkin over the left knee. It should never be tucked under the chin or in the waistcoat. Unless one is at home, the napkin should not be folded at the close of the meal.

AI-modernized reading of the original text

To remove the disagreeable odor of onion from the hands, rub them with freshly mixed mustard, and then rinse well. To prevent new enameled ware from cracking, grease the inside with butter before using. To make water bottles, vases, and the like look clear, add cut lemons to the water, and shake well. If by mistake eggs are boiled longer than intended, drop them in cold water, and allow to remain for half a minute. Wrap ice with paper or flannel sheet to keep from melting. (383) To preserve the freshness of a cake or batch of cookies, and to impart a delicate flavor, place an orange or a cut apple in the box with them. Fit your pie paste to the tin by using a chunk of bread dough instead of your hand. Bake your pie shells between two pie tins to keep from blistering. Don't put the filling in hot, or the crust will be tough. Grind dough for sticks in a vegetable mill instead of pounding or pulling it. Roll it out about one half inch thick, and mark it off with a pie marker. It saves time. Bake meringue in a slow oven and it will be thicker. GARNISHING Garnishing of dishes has a great deal to do with the appearance of a dinner table. Each dish should be sufficiently garnished, yet not done to excess. With a potato ball cutter, scoop out balls from gelatine mold or jelly which is solid enough to hold its form. Use these in garnishing desserts or sweet entrees. The attractiveness of a roast is much enhanced if garnished with fresh mashed potatoes as it can be tastily done by forcing them through a pastry bag and tube. Mayonnaise or other salad dressings may be added to salads in the same way. Nut butter, when thick, may be dropped on the butter chips from a pastry tube in a very attractive manner. TABLE ETIQUETTE AND RULES FOR WAITERS The refinement of an individual, and the nature of the home training, are nowhere more clearly revealed than at the table. Carelessness in regard to good table manners shows thoughtlessness for the feelings of others unfortunate enough to be dining at the same table, and will probably be looked upon as ignorance and lack of culture. For this reason good table etiquette should be insisted upon at the family table. This will insure good manners in the presence of guests or when entertained away from home. The following suggestions on table etiquette are of fundamental importance, and will be found applicable to all occasions. GENERAL TABLE ETIQUETTE When giving a dinner, avoid crowding the table, as the serving can be done more effectively and with less annoyance to the guests where the chairs are not crowded together. Guests should remain standing until the hostess seats herself. When a gentleman has accompanied a lady to the dining-room, he should see that she is first seated before taking his own place. Necessary introductions should be given before the guests are seated, and never afterward. The napkins should be unfolded below the level of the (387) table ; and in wiping the lips, should be used as inconspicuously as possible. A gentleman places his half unfolded napkin over the left knee. It should never be tucked under the chin or in the waistcoat. Unless one is at home, the napkin should not be folded at the close of the meal.

Vegetarian Cook Book