Eemove from the right of guest.
Place at the right of guest.
Guests should be served in rotation, commencing with the guest
of honor, so that no one will always be served last. To remove each
course wait until every one has finished, then take tray in left hand
and with the right hand remove plate from the right, placing it upon
the tray. If the knife or fork is accidentally left upon the table by
a thoughtless guest, it should be taken up quietly and put on the plate
on the tray. Do not .remove more than one plate at a time, or all
belonging to the course at each cover. It is very bad form to pile one
plate on top of another when clearing the table.
Eemember two things, that guests are invited for social inter-
course, and that the machinery of serving should run so smoothly and
quietly that there will be no interruption to the conversation. The
most successful entertainment is the one that is so simply and quietly
served as to be beyond criticism.
The proper dress of the maid is black with white linen collar and
cuffs, white bib apron and white cap. Her shoes should be rubber-
soled and her movements noiseless.
It is not the correct thing to use a brush and crumb tray, but a
LABORATORY COOK BOOK.
225
finger napkin and plate. It is not correct to use a menu card at a pri-
vate luncheon.
FORMAL LUNCHEON.
October 26th, 1900.— Time 1 P. M.
Grape fruit (g. oysters)
Cream of cucumber soup (g. egg-balls)
Royal sticks
Fricassee of chicken — egg sauce
Rice croquettes, celery curls
Squash rolls
Marguerite salad, cheese wafers
French ice cream in sponge baskets
Salted peanuts, candied orange peel
Coffee
LIST OF DISHES.
Pass toast
6 medium plates
size)
sticks
6 service plates
6 teaspoons
Pass celery and
6 salad plates
6 small plates, 6 doilies
rolls
6 service plates
6 bouillon spoons
Pass wafers
6 small plates
6 forks
6 service plates
6 small coffee cups
6 knives
6 grape fruit
2 small fancy dishes
6 forks
6 finger bowls
for bonbons and
6 forks
6 bouillon cups
bonbon spoons
G small spoons
6 service plates
6 napkins (medium
A FORMAL DINNER.
A formal dinner does not differ very much in point of etiquette,
serving, etc., from a formal luncheon.
INVITATIONS.
As for the formal luncheon, the invitations should be written in
the third person; the form is the same. They should be sent two
weeks before the dinner is to be given.
ACCEPTANCE.
The acceptance should be written in the third person also, and
should repeat everything that is written in the invitation in regard
to time, place, etc. Invitations should be answered within twenty-
four hours of their reception.
22G THE WORCESTER DOMESTIC SCIENCE SCHOOL.
TIME.
The proper time for a formal dinner is 8.00 P. M. The guests
should arrive 15 or 20 minutes before the designated time. If there
is a guest of honor, the guests should be punctual so as to be presented
to her.
DBESS.
Page 118
Presented as published in 1914. 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
Eemove from the right of guest.
Place at the right of guest.
Guests should be served in rotation, commencing with the guest of honor, so that no one will always be served last. To remove each course wait until every one has finished, then take tray in left hand and with the right hand remove plate from the right, placing it upon the tray. If the knife or fork is accidentally left upon the table by a thoughtless guest, it should be taken up quietly and put on the plate on the tray. Do not .remove more than one plate at a time, or all belonging to the course at each cover. It is very bad form to pile one plate on top of another when clearing the table.
Eemember two things, that guests are invited for social intercourse, and that the machinery of serving should run so smoothly and quietly that there will be no interruption to the conversation. The most successful entertainment is the one that is so simply and quietly served as to be beyond criticism.
The proper dress of the maid is black with white linen collar and cuffs, white bib apron and white cap. Her shoes should be rubbersoled and her movements noiseless.
IIt is not the correct thing to use a brush and crumb tray, but a finger napkin and plate. It is not correct to use a menu card at a private luncheon.
FORMAL LUNCHEON.
October 26th, 1900.— Time 1 P. M.
Grape fruit (g. oysters)
Cream of cucumber soup (g. egg-balls)
Royal sticks
Fricassee of chicken — egg sauce
Rice croquettes, celery curls
Squash rolls
Marguerite salad, cheese wafers
French ice cream in sponge baskets
Salted peanuts, candied orange peel
Coffee
LIST OF DISHES.
Pass toast
6 medium plates
size)
sticks
6 service plates
6 teaspoons
Pass celery and
6 salad plates
6 small plates, 6 doilies
rolls
6 service plates
6 bouillon spoons
Pass wafers
6 small plates
6 forks
6 service plates
6 small coffee cups
6 knives
6 grape fruit
2 small fancy dishes
6 forks
6 finger bowls
for bonbons and
6 forks
6 bouillon cups
bonbon spoons
G small spoons
6 service plates
6 napkins (medium
A FORMAL DINNER. A formal dinner does not differ very much in point of etiquette, serving, etc., from a formal luncheon.
INVITATIONS. As for the formal luncheon, the invitations should be written in the third person; the form is the same. They should be sent two weeks before the dinner is to be given.
ACCEPTANCE.
The acceptance should be written in the third person also, and should repeat everything that is written in the invitation in regard to time, place, etc. Invitations should be answered within twentyfour hours of their reception.
TIME.
The proper time for a formal dinner is 8.00 P. M. The guests should arrive 15 or 20 minutes before the designated time. If there is a guest of honor, the guests should be punctual so as to be presented to her.
DBESS.