9th course. The salad course. A fork will be needed for this.
A small sandwich or roll, or bread, can be served with the salad if
wished, and should be served on the same piate. The service plate
should be brought in again with this course, for the following course
is the dessert, and the table will have to be crumbed between the
courses, so there would be nothing in front of the guest if the service
plate were not brought.
10th course. The dessert course. The ice cream should be eaten
with a small fork, if it is stiff, but with a spoon if it is soft.
11th course. Thin wafers and small fruits. These fruits are
232 THE WORCESTER DOMESTIC SCIENCE SCHOOL.
eaten from the fingers, so the finger bowls should be brought in at the
close of this course.
12th course. If the coffee is to be served in the drawing-room,
the hostess rises first. If there are men in the party they remain in
the dining-room, for their coffee and smoke. Oftentimes the coffee
is served in the dining-room for all, and, of course, there is no smok-
ing then; but the former is considered best when men are present.
When serving the coffee in the drawing-room, tbe waitress carries but
one cup at a time on a small silver tray. The tray should be cov-
ered with a doily. An after-dinner coffee cup is smaller than the
other kind of coffee cups. The spoon, which is a small one, should
be placed on the saucer. After passing the coffee the waitress should
pass the sugar and creamer; these are also to be served from the tray
covered with a doily. The cover is to be removed from the sugar and
the tongs must be placed conveniently handy. Though it is the duty
of the waitress to pass her tray to each one of the guests, it is very
improper for any one to accept the proffered sugar or cream. One
must never partake, and yet propriety demands that they be offered.
Even though the party be comprised wholly of ladies, the coffee is
often served in tbe drawing-room, but never there for men.
The waitress should be ever watchful that no one has chance to
lay their empty cup and saucer down when they are through with it.
She should be on the alert, ready to take them out on her tray at
once. It is perfectly proper that 2 or 3 cups be removed at a time,
but only one should be brought in at a time.
SERVING THE DINNER.
This is practically the same as for the luncheon. Remember
that the guest is never to be left without something before him; this
explains why the service plate is called into use.
Always remove dishes from the right of the guest; also place
courses from the right of the guest, and pass dishes to the left of the
guest. This can be remembered better as follows: "Remove from
the right, place to the right, and pass to the left."
Since both the removing and placing are done from the right, it
is much easier to use one's left hand in removing a course, while at
the same time placing the new course with the right hand. This
saves having a long wait, is much quicker and less awkward than if
both things were done with the right hand; one can always do it this
way unless using a tray to bring in and remove courses. Hence many
prefer not to use a tray.
In passing a dish to the left of the guest, though not necessary, it
is much more convenient to use the left hand. One is less likely to
bump into the guest.
Page 124
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
9th course. The salad course. A fork will be needed for this. A small sandwich or roll, or bread, can be served with the salad if wished, and should be served on the same piate. The service plate should be brought in again with this course, for the following course is the dessert, and the table will have to be crumbed between the courses, so there would be nothing in front of the guest if the service plate were not brought.
10th course. The dessert course. The ice cream should be eaten with a small fork, if it is stiff, but with a spoon if it is soft.
11th course. Thin wafers and small fruits. These fruits are
eaten from the fingers, so the finger bowls should be brought in at the close of this course.
12th course. If the coffee is to be served in the drawing-room, the hostess rises first. If there are men in the party they remain in the dining-room, for their coffee and smoke. Oftentimes the coffee is served in the dining-room for all, and, of course, there is no smoking then; but the former is considered best when men are present. When serving the coffee in the drawing-room, the waitress carries but one cup at a time on a small silver tray. The tray should be covered with a doily. An after-dinner coffee cup is smaller than the other kind of coffee cups. The spoon, which is a small one, should be placed on the saucer. After passing the coffee the waitress should pass the sugar and creamer; these are also to be served from the tray covered with a doily. The cover is to be removed from the sugar and the tongs must be placed conveniently handy. Though it is the duty of the waitress to pass her tray to each one of the guests, it is very improper for any one to accept the proffered sugar or cream. One must never partake, and yet propriety demands that they be offered. Even though the party be comprised wholly of ladies, the coffee is often served in the drawing-room, but never there for men.
The waitress should be ever watchful that no one has chance to lay their empty cup and saucer down when they are through with it. She should be on the alert, ready to take them out on her tray at once. It is perfectly proper that 2 or 3 cups be removed at a time, but only one should be brought in at a time.
SERVING THE DINNER.
This is practically the same as for the luncheon. Remember that the guest is never to be left without something before him; this explains why the service plate is called into use.
Always remove dishes from the right of the guest; also place courses from the right of the guest, and pass dishes to the left of the guest. This can be remembered better as follows: "Remove from the right, place to the right, and pass to the left."
Since both the removing and placing are done from the right, it is much easier to use one's left hand in removing a course, while at the same time placing the new course with the right hand. This saves having a long wait, is much quicker and less awkward than if both things were done with the right hand; one can always do it this way unless using a tray to bring in and remove courses. Hence many prefer not to use a tray.
In passing a dish to the left of the guest, though not necessary, it is much more convenient to use the left hand. One is less likely to bump into the guest.