Miss Corson's practical American cookery and household management

This form of service is popular, because the table is made very attractive by the pretty dishes which it permits to be placed there ; and, besides, it entails but little care upon the hosts ; well-trained servants can easily manage all the details, leaving the hosts free to devote themselves to their guests. In laying the table, one white cloth is placed over a cottonflannel one, and a low centre-piece of plate, crystal, or fine china, filled with flowers, occupies the middle of the table. Bright-colored dishes containing rehshes, olives, small sweets, . biscuit, fruit, nuts, and bonbons, are dispersed about the table ; dressed salads, jellied fish and meats, if small, may be used, but no hot or greasy dishes are permissible ; flowers always form part of the ornamentation, and boutonnieres and corsage-bouquets may be laid beside each cover. As the table is not cleared during the dinner, there is a good opportunity for producing beautiful effects. The effects will largely depend upon the prevailing colors, which should be harmonious, and chosen with some reference to the appearance of the dishes which are to be placed upon the table during the progress of the dinner. Many dishes, especially entrees, are very ornamental ; and others may be included in the dessert. In planning a dinner & la Russe, the hostess can choose dishes that can be carved without disarranging them before they are sent into the dining-room, or at the side-table by the servants, and then passed without any supervision on her part. Some of the dishes illustrated in the chapter on carving will exemplify this idea ; other suitable ones will be found among the garnished entrees or side-dishes. For more than ten guests, there should be a servant for each side of the table, and the service can be greatly expedited if a third follows the passing of each large dish with its appropriate vegetable. All the dishes should contain a fork and spoon for serving them ; and the waiters must either wear white gloves, or cover the thumb, where it touches the rim of the dish, with a clean napkin. The same care must be exercised in laying a plate before a guest. Of course the napkin, gloves, and hands must be scrupulously clean. In this service, a fresh plate containing a knife and fork is laid before each guest as soon as the preceding course is finished : the guest lays the knife and fork upon the tablecloth. The plate of the hostess is changed last at each course. THE DINNER SERVICE AS SHOWN ON MENU CARDS. French Form. English and American Form. Huiires. Small Shellfish, uncooked. Potage. Soup. Poisson. Fish and Large Shellfish, Turtle, and Terrapin. Hors-d'OEuvres. Small Side-dishes, and Relishes, cold. Releves. Removes of Boiled and Braised Meats, etc. Entrees. Large Side-dishes, hot and cold. Ponche h la Romaine. Frozen Punch. Roiis. Meats, Game, and Poultry, roasted and broiled. Salade. Green Salads. Entremets. S ^''^^^'J Vegetables. I Sweet Dishes, hot and cold. Dessert. Ices, Jellies, Ice-creams, etc. Candied Fruits, Nuts, Cordials. Cafe Noir. Black Coffee, Liqueurs.