quietly removing the empty plates. Always serve full plates
and remove empty plates from tlie right, but in presenting
dishes or platters for the individual to help himself, serve
from the left. After the soup course the meat, vegetables and
potatoes, which, already dished, had been left in the warming
oven, may be placed on the table and be served individually
by the appointed waiter, or passed around from hand to hand,
the waiter removing the plates, dishes and platters after this
course, and placing the dessert plates and dessert. All
extra plates and cups and saucers, and everything necessary
for serving the meal, should be in readiness on a little side
table or side board, before beginning the meal, and the
empty plates and dishes and platters removed noiselessly and
carried out on a big tray, so as to save running about as much
as possible, which would otherwise create an undesirable air
of confusion.
All these directions may sound rather formidable, and seem
rather too much for everyday use, when "hustle" is the
watchword, but they are in reality most easily carried out,
if everything is done with precision according to a fixed
system, by trained and willing hands. It is only by con-
stantly practising good manners that one can become thor-
oughly conversant with them, and it is both elevating and
inspiring to do one's best, always, and to cultivate refinement
in all we say and do. *
Table Manners
It should be counted an unpardonable offense to appear at
table any other way but clean. No matter how heavy or
dirty the work one must do, water and soap, and a comb and
clothes brush will help one to "spruce up" in a few minutes.
The practice of cleanliness inspires respect and promotes self-
respect. It is decidedly worth while to cultivate both. When
men have been working in the fields and their boots are
plastered with earth or ill-smelling matter, let them remove
the boots and slip into a handy pair of slippers. The change
is restful to the feet and takes but a few minutes to accom-
plish. In like manner children should be taught the gospel
of cleanliness.
Let the conversation at table be bright and cheery, and
on no account let troublesome or unpleasant subjects be
broached, nor permit any personal grievances to be aired.
The state of mind has considerable to do with the digestion,
which in turn affects nutrition. To adapt a scriptural passage;.
214 FARM AND HOME COOK BOOK
"Better a crust with a happy spirit, than a full meal with
contention."
Teach the children to be quiet in voice and manners, not
to make a "sucking" noise when drinking soup, to take the
soup from the side of the spoon, not to tip their plates, nor
spread the contents over the edge of the plates, to handle
forks and knives properly and never to put the latter in
their mouths, or use it to convey food to their mouths, not
to "play" with the dishes or food, not to drink with the
mouth full of food, to thoroughly chew and swallow each
mouthful, and to make as little noise as possible all through
the process of eating their meals.
Page 143
Presented as published in 1907. 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
quietly removing the empty plates. Always serve full plates and remove empty plates from the right, but in presenting dishes or platters for the individual to help himself, serve from the left. After the soup course the meat, vegetables and potatoes, which, already dished, had been left in the warming oven, may be placed on the table and be served individually by the appointed waiter, or passed around from hand to hand, the waiter removing the plates, dishes and platters after this course, and placing the dessert plates and dessert. All extra plates and cups and saucers, and everything necessary for serving the meal, should be in readiness on a little side table or side board, before beginning the meal, and the empty plates and dishes and platters removed noiselessly and carried out on a big tray, so as to save running about as much as possible, which would otherwise create an undesirable air of confusion.
All these directions may sound rather formidable, and seem rather too much for everyday use, when "hustle" is the watchword, but they are in reality most easily carried out, if everything is done with precision according to a fixed system, by trained and willing hands. It is only by constantly practising good manners that one can become thoroughly conversant with them, and it is both elevating and inspiring to do one's best, always, and to cultivate refinement in all we say and do. *
Table Manners
It should be counted an unpardonable offense to appear at table any other way but clean. No matter how heavy or dirty the work one must do, water and soap, and a comb and clothes brush will help one to "spruce up" in a few minutes. The practice of cleanliness inspires respect and promotes selfrespect. It is decidedly worth while to cultivate both. When men have been working in the fields and their boots are plastered with earth or ill-smelling matter, let them remove the boots and slip into a handy pair of slippers. The change is restful to the feet and takes but a few minutes to accomplish. In like manner children should be taught the gospel of cleanliness.
Let the conversation at table be bright and cheery, and on no account let troublesome or unpleasant subjects be broached, nor permit any personal grievances to be aired. The state of mind has considerable to do with the digestion, which in turn affects nutrition. To adapt a scriptural passage:
"Better a crust with a happy spirit, than a full meal with contention."
Teach the children to be quiet in voice and manners, not to make a "sucking" noise when drinking soup, to take the soup from the side of the spoon, not to tip their plates, nor spread the contents over the edge of the plates, to handle forks and knives properly and never to put the latter in their mouths, or use it to convey food to their mouths, not to "play" with the dishes or food, not to drink with the mouth full of food, to thoroughly chew and swallow each mouthful, and to make as little noise as possible all through the process of eating their meals.