be placed either on the dinner plate or on the table. The dinner
knife is placed at the right of the ser\-ice plate; the fish knife,
if one is used, is placed at the right of the dinner knife. The soup
spoon, cocktail spoon, or oyster fork are placed, when they are
used, at the right of the dinner knife, or of the fish knife when it
is used. The first thing used is placed at the extreme right of
the dinner knife. The salad fork is placed at the left of the
ser\'ice plate, the dinner fork at the left of the salad fork, and
the fish fork at the left of the dinner fork. The serv-ice plate
need not match the regular dinner china. It may be of an entirely
different pattern. The ser\*ice plate is usually ornate, with a
colored design either in the center or in the border. The dinner
napkin, folded oblong or square with the monogram \-i5ible, is
placed either on the ser\-ice plate or at the left of the fish fork.
The first course for a formal dinner, whether it is a fruit cocktail,
an oyster cocktail, or strawberries ser\-ed with the hull, may be
on the table when the guests are called, or it may be brought in
by the maid after the guests are seated. The water has been
poured. The goblet for a formal dinner is cr^'stal. Colored
glass may be used for family dinners, but for the formal dinner
it is not recommended. The candles of course are lighted. Soup,
or the second course, is ser\-ed by the maid. The cocktail is
removed from the right and the soup is placed from the left onto
the ser\-ice plate. Celery and ohves are ser\-ed with the soup.
These are ser\-ed in silver dishes on a bed of shaved ice. Cheese
wafers, cut in heart shape and sensed on a silver bread plate,
are ser\-ed with the soup. The fish course, if it is included in the
menu, is ser\-ed from the kitchen. The main course for the
formal dinner is ser\"ed from the kitchen on the dinner plate.
The service plate is removed before the dinner plate is placed
before the guest. A rehsh dish, the most popular one with
divisions, with spiced cantelope, watermelon rind, an assortment
of jeUies and pickles, adds zest to the dinner menu, and beauty
too. Light dinner rolls, small in size, may be served with the
main course on a silver bread plate. Have the rolls carefuUy
covered with a napkin to keep them warm.
The salad course is ser\-ed separately at the formal dinner.
The service of the salad course varies with the salad. We may
have an individual salad prepared in the kitchen and each serv-
40 THE INTERNATIONAL COOK BOOK
ing placed before the guest as the main course is removed, or
the salad plates may be placed before each guest as the main
course is removed and the salad served as a whole. If it is an
aspic salad in ring mould, it is passed by the maid to each guest
and the guest serves himself. Or the aspic mould may be placed
before the hostess and she may serve each guest, giving the maid
each plate to place before the guests. If this ser\'ice is used, the
table is cleared of the main course before the salad is brought in.
Small, crisp wafers are ser\'ed with the salad. The salad plate
may harmonize or match the dinner china or it may be of
crystal matching the goblets.
Page 14
Presented as published in 1929. 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
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be placed either on the dinner plate or on the table. The dinner
knife is placed at the right of the ser\-ice plate; the fish knife,
if one is used, is placed at the right of the dinner knife. The soup
spoon, cocktail spoon, or oyster fork are placed, when they are
used, at the right of the dinner knife, or of the fish knife when it
is used. The first thing used is placed at the extreme right of
the dinner knife. The salad fork is placed at the left of the
ser\'ice plate, the dinner fork at the left of the salad fork, and
the fish fork at the left of the dinner fork. The serv-ice plate
need not match the regular dinner china. It may be of an entirely
different pattern. The ser\*ice plate is usually ornate, with a
colored design either in the center or in the border. The dinner
napkin, folded oblong or square with the monogram \-i5ible, is
placed either on the ser\-ice plate or at the left of the fish fork.
The first course for a formal dinner, whether it is a fruit cocktail,
an oyster cocktail, or strawberries ser\-ed with the hull, may be
on the table when the guests are called, or it may be brought in
by the maid after the guests are seated. The water has been
poured. The goblet for a formal dinner is cr^'stal. Colored
glass may be used for family dinners, but for the formal dinner
it is not recommended. The candles of course are lighted. Soup,
or the second course, is ser\-ed by the maid. The cocktail is
removed from the right and the soup is placed from the left onto
the ser\-ice plate. Celery and ohves are ser\-ed with the soup.
These are ser\-ed in silver dishes on a bed of shaved ice. Cheese
wafers, cut in heart shape and sensed on a silver bread plate,
are ser\-ed with the soup. The fish course, if it is included in the
menu, is ser\-ed from the kitchen. The main course for the
formal dinner is ser\"ed from the kitchen on the dinner plate.
The service plate is removed before the dinner plate is placed
before the guest. A rehsh dish, the most popular one with
divisions, with spiced cantelope, watermelon rind, an assortment
of jeUies and pickles, adds zest to the dinner menu, and beauty
too. Light dinner rolls, small in size, may be served with the
main course on a silver bread plate. Have the rolls carefuUy
covered with a napkin to keep them warm.
The salad course is ser\-ed separately at the formal dinner.
The service of the salad course varies with the salad. We may
have an individual salad prepared in the kitchen and each serv-
40 THE INTERNATIONAL COOK BOOK
ing placed before the guest as the main course is removed, or
the salad plates may be placed before each guest as the main
course is removed and the salad served as a whole. If it is an
aspic salad in ring mould, it is passed by the maid to each guest
and the guest serves himself. Or the aspic mould may be placed
before the hostess and she may serve each guest, giving the maid
each plate to place before the guests. If this ser\'ice is used, the
table is cleared of the main course before the salad is brought in.
Small, crisp wafers are ser\'ed with the salad. The salad plate
may harmonize or match the dinner china or it may be of
crystal matching the goblets.