Asparagus loaf in aspic Anchovy rolls
Clover leaf rolls Grape fudge Strawberry jam
Lady fingers Rosettes Angel cake
Pistachio ice cream Raspberry ice
Salted nuts Coffee Mint patties
The service for the Wedding Breakfast differs from our regular
breakfast sersdce in that it is more elaborate. The linen is of the
finest. Lace cloths are frequently used as a table cover. The
floral centerpiece is delicate. Roses and lilies of the valley are
most frequently used. The service is formal. The buffet wedding
breakfast is the most popular form of service. The table should
be covered with a lace or fine linen cloth. The flowers are put
in the center of the table. Silver candlesticks with candles are
arranged around the floral centerpiece. The coffee urn is placed
at one end of the table. If two urns are used they are placed
at either end of the table and the cups are arranged around the
urns. Sugar and cream in silver containers are placed on a small
tray so that they can be easily served with the coffee. The plates
and napkins are arranged in piles on the table. The silver, which
is shining, is arranged in rows, — forks, fruit spoons, coffee
spoons, and dessert spoons. The food is arranged on platters
and dishes and placed on the table attractively and within
easy reach.
CHAPTER II
Luncheons
FOR second consideration in planning the meals for the
day we have luncheons. In this meal flexibility of menu
is essential.
We have the Family Luncheon, which is served in homes to
every member of the family, or we have the luncheon which
is served to only the children and the mother when the father
does not come home. We have the Bridge or Party Luncheon
and the Formal Luncheon, which has gained such favor in
recent years that it is now one of our most popular forms of
entertainment. \Miether the luncheon to be ser\-ed is of the
family type or whether it belongs to the Formal or Party class,
the menu must be given careful consideration.
Luncheon is usually ser\-ed in the dining room. A fine linen
luncheon cloth, either hemstitched or embroidered, with napkins
to match, may be used as a table cover. Or the luncheon set of
either linen or lace with the indi\-idual square for each guest is
also popular. The setting of the luncheon table is simple. Lay
the cloth or the doilies on the table first, and for a centerpiece
use a bowl of fruit or a bowl of flowers. The centerpiece for the
luncheon table may be seasonal, in that fresh flowers from the
garden may be used during the summer months and berries in
the fall, with Christmas decorations during the hoHday season.
The table is laid by giving each person a service plate, a knife,
fork, salad fork, and teaspoon. The knife is placed at the right
of the service plate and the teaspoon next to the knife. The
salad fork is placed at the left of the ser\-ice plate and the lunch-
eon fork at the left of the salad fork. The napkin carefully folded
is at the left of the luncheon fork. At the tip of the fork we put
the bread and butter plate with the bread and butter spreader
on it. Goblets of crystal or colored glass are popular for the
luncheon table. The goblet is placed at the tip of the knife.
The ser\-ice plate is on the table, and the first course may be
on it before the guests or family are called. Salt and pepper
shakers are put on the table when it is laid. If the salts and
27
Page 7
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
A modernized reading is not available for this page yet. You are seeing the original text.
Asparagus loaf in aspic Anchovy rolls
Clover leaf rolls Grape fudge Strawberry jam
Lady fingers Rosettes Angel cake
Pistachio ice cream Raspberry ice
Salted nuts Coffee Mint patties
The service for the Wedding Breakfast differs from our regular
breakfast sersdce in that it is more elaborate. The linen is of the
finest. Lace cloths are frequently used as a table cover. The
floral centerpiece is delicate. Roses and lilies of the valley are
most frequently used. The service is formal. The buffet wedding
breakfast is the most popular form of service. The table should
be covered with a lace or fine linen cloth. The flowers are put
in the center of the table. Silver candlesticks with candles are
arranged around the floral centerpiece. The coffee urn is placed
at one end of the table. If two urns are used they are placed
at either end of the table and the cups are arranged around the
urns. Sugar and cream in silver containers are placed on a small
tray so that they can be easily served with the coffee. The plates
and napkins are arranged in piles on the table. The silver, which
is shining, is arranged in rows, — forks, fruit spoons, coffee
spoons, and dessert spoons. The food is arranged on platters
and dishes and placed on the table attractively and within
easy reach.
CHAPTER II
Luncheons
FOR second consideration in planning the meals for the
day we have luncheons. In this meal flexibility of menu
is essential.
We have the Family Luncheon, which is served in homes to
every member of the family, or we have the luncheon which
is served to only the children and the mother when the father
does not come home. We have the Bridge or Party Luncheon
and the Formal Luncheon, which has gained such favor in
recent years that it is now one of our most popular forms of
entertainment. \Miether the luncheon to be ser\-ed is of the
family type or whether it belongs to the Formal or Party class,
the menu must be given careful consideration.
Luncheon is usually ser\-ed in the dining room. A fine linen
luncheon cloth, either hemstitched or embroidered, with napkins
to match, may be used as a table cover. Or the luncheon set of
either linen or lace with the indi\-idual square for each guest is
also popular. The setting of the luncheon table is simple. Lay
the cloth or the doilies on the table first, and for a centerpiece
use a bowl of fruit or a bowl of flowers. The centerpiece for the
luncheon table may be seasonal, in that fresh flowers from the
garden may be used during the summer months and berries in
the fall, with Christmas decorations during the hoHday season.
The table is laid by giving each person a service plate, a knife,
fork, salad fork, and teaspoon. The knife is placed at the right
of the service plate and the teaspoon next to the knife. The
salad fork is placed at the left of the ser\-ice plate and the lunch-
eon fork at the left of the salad fork. The napkin carefully folded
is at the left of the luncheon fork. At the tip of the fork we put
the bread and butter plate with the bread and butter spreader
on it. Goblets of crystal or colored glass are popular for the
luncheon table. The goblet is placed at the tip of the knife.
The ser\-ice plate is on the table, and the first course may be
on it before the guests or family are called. Salt and pepper
shakers are put on the table when it is laid. If the salts and
27