Place the roast, potatoes, and cauliflower, with carving set, tablespoons, and dinner plates, in front of the host, who serves first either the guest of honor or the hostess. In this latter case others at the table are served beginning at either the right or left of the hostess. Place the peas with side dishes and tablespoon before the hostess, who in serving passes them in regular order to those at the table. Set the bread on the table, to be passed throughout this course. Serve the fruit juice at the beginning of the course, fill- ing the glasses three fourths full. Olives and nuts are also served now, and may be passed between any of the courses. Reniove everything belonging to this course, taking first the platter, vegetable dishes, etc. Individual plates and side liquid dishes are removed from the right side. THIRD COURSE Serve the salad prepared for individual service by TABLE ETIQUETTE 399 placing it from the right side. Place salad forks, and set the plate of white crisps on the table to be passed during this course. Remove the salad course, and brush the crumbs from the table. FOURTH COURSE Serve the dessert as iu the other courses, with dessert- spoons placed on the dessert plates. FIFTH COURSE Serve the coffee, and place the sugar bowl and tongs on the table to be passed as needed. Individual finger-bowls may then be placed on the table, or are set on with the dessert plate, being placed on it on a doily, and removed with the doily to the side of the plate, leaving the dessert plate in readiness for the dessert course. SUMPLE FAMILY BREAKFAST MENU Baked Apples with Cream Steel-Cut Oatmeal Baked Potatoes Poached Eggs Com Bread Coffee The same general rules for setting the table may be followed for the breakfast as for the dinner. Breakfast plates and proper silver wiU be substituted. 400 VEGETAEIAN COOK BOOK The baked apples may be already served when breakfast is announced. The cream is passed as desired. The fruit course is removed from the right, and the oatmeal is served. Milk or cream is passed. Remove the dishes for this course, and place the pota- toes and eggs, and also the plates, in front of the host. The serving is done in the same manner as with the second course in the dinner. Coffee is served by the hostess. INDEX Bakery and Breakfast Dishes Boston Brown Bread 247 Coconut Crisps 246 Communion Bread 241 Corn Bread No. 3 251 Corn Bread without Baking Powder, No, 1 250 Corn Bread without Baking Powder, No. 2 250 Corn Flake Drop Cakes 248 Corn Gems 243 Corn-Meal Gems 244 Corn-Meal Eolls 246 Crackers 247 Croutons 240 Gems or Puffs (Plain) 244 Georgia Pones 252 Gluten Gems 243 Graham Fruit Gems 244 Granose Puffs 245 Green Corn Griddle Cakes 249 Hoe Cake 251 Jelly Tarts 242 Light Bread 238 Nuttolene Cakes 249 Popovers 245 Potato Eolls 247 Kice Gems 243 Eice Waffles 248 Salt Eising Bread 241 Unf ermented Bread 242 Vegetarian Hot Cakes 248 Whole Wheat and Graham Gems 245 Zwieback 240 Beverages Apollinaris Lemonade 350 Caramel Cereal 347 Chocolate 347 Egg-Nog 347 Fruit Nectar 348 26 (401) 402 VEGETARIAN COOK BOOK Beverages — Continued Lemonade No. 1 349 Lemonade No. 2 349 Mint Julep 348 Orangeade 350 Pineapple Lemonade : . . . 349 Strawberry Nectar 348 Cake

AI-modernized reading of the original text

Place the roast, potatoes, and cauliflower, with carving set, tablespoons, and dinner plates, in front of the host, who serves first either the guest of honor or the hostess. In this latter case others at the table are served beginning at either the right or left of the hostess. Place the peas with side dishes and tablespoon before the hostess, who in serving passes them in regular order to those at the table. Set the bread on the table, to be passed throughout this course. Serve the fruit juice at the beginning of the course, filling the glasses three fourths full. Olives and nuts are also served now, and may be passed between any of the courses. Reniove everything belonging to this course, taking first the platter, vegetable dishes, etc. Individual plates and side liquid dishes are removed from the right side. THIRD COURSE Serve the salad prepared for individual service by placing it from the right side. Place salad forks, and set the plate of white crisps on the table to be passed during this course. Remove the salad course, and brush the crumbs from the table. FOURTH COURSE Serve the dessert as iu the other courses, with dessertspoons placed on the dessert plates. FIFTH COURSE Serve the coffee, and place the sugar bowl and tongs on the table to be passed as needed. Individual finger-bowls may then be placed on the table, or are set on with the dessert plate, being placed on it on a doily, and removed with the doily to the side of the plate, leaving the dessert plate in readiness for the dessert course. SIMPLE FAMILY BREAKFAST MENU Baked Apples with Cream Steel-Cut Oatmeal Baked Potatoes Poached Eggs Com Bread Coffee The same general rules for setting the table may be followed for the breakfast as for the dinner. Breakfast plates and proper silver wiU be substituted. The baked apples may be already served when breakfast is announced. The cream is passed as desired. The fruit course is removed from the right, and the oatmeal is served. Milk or cream is passed. Remove the dishes for this course, and place the potatoes and eggs, and also the plates, in front of the host. The serving is done in the same manner as with the second course in the dinner. Coffee is served by the hostess. Bakery and Breakfast Dishes Boston Brown Bread 247 Coconut Crisps 246 Communion Bread 241 Corn Bread No. 3 251 Corn Bread without Baking Powder, No, 1 250 Corn Bread without Baking Powder, No. 2 250 Corn Flake Drop Cakes 248 Corn Gems 243 Corn-Meal Gems 244 Corn-Meal Eolls 246 Crackers 247 Croutons 240 Gems or Puffs (Plain) 244 Georgia Pones 252 Gluten Gems 243 Graham Fruit Gems 244 Granose Puffs 245 Green Corn Griddle Cakes 249 Hoe Cake 251 Jelly Tarts 242 Light Bread 238 Nuttolene Cakes 249 Popovers 245 Potato Eolls 247 Kice Gems 243 Eice Waffles 248 Salt Eising Bread 241 Unf ermented Bread 242 Vegetarian Hot Cakes 248 Whole Wheat and Graham Gems 245 Zwieback 240 Beverages Apollinaris Lemonade 350 Caramel Cereal 347 Chocolate 347 Egg-Nog 347 Fruit Nectar 348 26 (401) Beverages — Continued Lemonade No. 1 349 Lemonade No. 2 349 Mint Julep 348 Orangeade 350 Pineapple Lemonade : . . . 349 Strawberry Nectar 348 Cake

Vegetarian Cook Book