Vegetarian Cook Book

The aim of every housekeeper should be to set a table that will be attractive in appearance, even though the food may be of the plainest. To this end everything to be used upon the table should be scrupulously clean — the cloth should be fresh and smoothly ironed, the dishes carefully washed and polished, and the silver bright. Neatness and order in arranging the table appointments are essential. Carelessness in these matters encourages carelessness in table manners. LAYING THE TABLE Cover the table with a silence cloth. This may be of felt or canton flannel, and serves as a protection to the polished table, improves the appearance of the table-cloth, adds to its wearing qualities, and deadens the sound made by setting down the dishes. Place the linen cloth over the silence cloth smoothly, and with its center exactly in the center of the table. As a matter of economy as well as appearance, a cloth of good quality will be found most satisfactory. A centerpiece of flowers or ferns is a desirable addition for all occasions, and may be tastefully arranged with almost endless variety. Place the desired number of service plates around the table in symmetrical order. The plates and silver should be laid about one inch from the edge of the table. Place the knife on the right of the plate, with the sharp edge turned toward it; and next to the knife the soup spoon, with the bowl up. On the left of the plate place the dinner fork, with the tines up. The forks and spoons for other courses are placed on the table as needed. Place the folded napkin squarely on the table to the left of the fork. At the right of the plate and opposite the point of the knife, place the glass. Place the olives and salted almonds on the table on either side of the centerpiece and in line with it. THE SIDEBOARD After laying the table, see that the sideboard contains the fruit juice, and a pitcher of water in case it should be preferred, forks and spoons for later courses, and a bowl of cube sugar with the tongs. It should also contain fingerbowls, two thirds full of tepid water. These, with dessertspoons, should be placed on doilies on the dessert plates. SIDE TABLE On the side table place tablespoons, a carving knife and fork, a tray covered with a doily, extra napkins and silver in case of emergencies, a crumb tray and scraper for removing crumbs, or a plate and napkin for that purpose. Plates for the hot courses should be kept M^arm, and those for salad and dessert should be chilled. SIMPLE FAMILY DINNER MENU Cream of Corn Soup Zwieback Olives Salted Almonds Vegetarian Eoast Mashed Potatoes Green Peas Browned Cauliflower Fruit Juice Mock Chicken Salad White Crisps Caramel Custard Coffee FIRST COURSE Jijst before announcing dinner, serve the soup in plates previously heated. Place the soup plate on the service plate. Set a plate of zwieback on the table to be passed at the beginning of the soup course. "When this course has been finished, remove the soup and service plates, taking them from the right side. SECOND COURSE