of Oonsress, at Waahinston.
'.•./.\
HOW TO SERVE DINNERS. 16
is to be eaten, should be brought in on a tray with the
glass of punch, and laid upon the plate or cloth, beside
the glass.
SBBYING ABTIOHOKBB.
Artichokes, asparagus, cauliflower and com on the
cob, are always serred as a seperate course, as acces-
sories to the main course. When the main course is
finished the waitress brings in two plates of artichokes.
The plate in her left hand is set down upon the serving
table; the other plate is set down before the guest, seated
on the right of the host, and from the right side. The
second plate of artichokes, brought from the serving
table, is set down from the right, before the next in
order. The routine is continued until all are served.
SEBVINQ THE PUNCH.
When the main course of the dinner is finished bring
in two glasses of punch on small plates covered with
doilies. Leave one on the serving table and carry the
other to the guest at the right of the host Use a tray,
if spoons for the punch are brought in at this time.
Take up the artichoke plate, and set down the punch
with the right hand, and from the right side, and re-
peat until all are served.
SEBVING THE GAME 0OUB8E.
When the punch has been disposed of, serving first
the guest at the right of the host, replacing the plates
holding the punch glasses with warm game plates.
Carve duck in pantry, place upon a platter with fork
and spoon, surrounded by rice cups filled with currant
16 KIRMESS COOK BOOK.
jelly. Place the platter of duck on a folded napkm
laid on the flat of the hand. Serve to the left of the one
first supplied with the plate, then serve the hominy
balls in the same manner. When all are served, set
small plates, one at a time, for those wishing salad.
These plates may hold the salad when brought to the
table, or salad may be served from the salad bowl to
each guest, commencing with guest on right of host,
and served from the left side. When tMs course is
finished remove salad plates, one at a time, without the
tray. Then remove die game plates, always one at a
time, and in the same order in which they were brought
in.
With a tray take up salt and pepper boxes; and,
when these have been disposed of, return and free the
table from crumbs.
SERVINO THE DESSERT.
Have the ice cream in individual forms laid on in-
dividual plates; set these one at a time, before each
guest at tiie right. Pass little cakes to the left of each
guest. Pass the bonbons and nuts on a tray to the
left of each guest. The salted nuts may have been
passed before, as they are in order at any time when
there is delay in serving a course. Bring in the finger
bowls on small doily-covered plates, one at a time, and
take out the dessert plates. After all are provided with
these, the bowl and doily being removed from the
plate, pass fruit, the hot-house grapes having silver
grape scissors placed beside them. Coffee in cups, is
now brought in and set down as usual from the right,
and cream and sugar on a tray are afterwards passed to
the left of each guest.
HOW TO SERVE DINNERS. 17
The main dish of the dessert may be shaped in a
large mouldy a portion to be cut for each guest, and
served from handsomly decorated dish.
Page 1
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
of Congress, at Washington.
'.•./.\
is to be eaten, should be brought in on a tray with the glass of punch, and laid upon the plate or cloth, beside the glass.
SERVING ARTICHOKES.
Artichokes, asparagus, cauliflower and com on the cob, are always served as a separate course, as accessories to the main course. When the main course is finished the waitress brings in two plates of artichokes. The plate in her left hand is set down upon the serving table; the other plate is set down before the guest, seated on the right of the host, and from the right side. The second plate of artichokes, brought from the serving table, is set down from the right, before the next in order. The routine is continued until all are served.
SERVING THE PUNCH.
When the main course of the dinner is finished bring in two glasses of punch on small plates covered with doilies. Leave one on the serving table and carry the other to the guest at the right of the host Use a tray, if spoons for the punch are brought in at this time. Take up the artichoke plate, and set down the punch with the right hand, and from the right side, and repeat until all are served.
SERVING THE GAME COURSE.
When the punch has been disposed of, serving first the guest at the right of the host, replacing the plates holding the punch glasses with warm game plates. Carve duck in pantry, place upon a platter with fork and spoon, surrounded by rice cups filled with currant
jelly. Place the platter of duck on a folded napkm laid on the flat of the hand. Serve to the left of the one first supplied with the plate, then serve the hominy balls in the same manner. When all are served, set small plates, one at a time, for those wishing salad. These plates may hold the salad when brought to the table, or salad may be served from the salad bowl to each guest, commencing with guest on right of host, and served from the left side. When this course is finished remove salad plates, one at a time, without the tray. Then remove the game plates, always one at a time, and in the same order in which they were brought in.
With a tray take up salt and pepper boxes; and, when these have been disposed of, return and free the table from crumbs.
SERVINO THE DESSERT.
Have the ice cream in individual forms laid on individual plates; set these one at a time, before each guest at the right. Pass little cakes to the left of each guest. Pass the bonbons and nuts on a tray to the left of each guest. The salted nuts may have been passed before, as they are in order at any time when there is delay in serving a course. Bring in the finger bowls on small doily-covered plates, one at a time, and take out the dessert plates. After all are provided with these, the bowl and doily being removed from the plate, pass fruit, the hot-house grapes having silver grape scissors placed beside them. Coffee in cups, is now brought in and set down as usual from the right, and cream and sugar on a tray are afterwards passed to the left of each guest.
The main dish of the dessert may be shaped in a large mould, a portion to be cut for each guest, and served from a handsomely decorated dish.