dd«-ii-t^c«e«ci«OM^^^'iddiedd<Dt>.'t«'aodaoddd^d
§
8^88^88(288^88^88^881088^88^88^
ddp4f-i^cie«e«Mw«9WV^ieioiedddt«Vt<^aBaofldddd
§
j
•^•••^'••^••^••ais»S2i2SMSJ5si«ax»»55W
1
o
USEFUL INFORMATION.
495
1
i
8
S388e88!38SiS88!?8S688^88e88£s88e8
«'«^^SSgil^8SS899^SS8^8888FisS?iSSSBSS
8
S
88888888888888888888888888888
8
i
s
8^S8S^88^88$;88(oS8S886S8S^88e88S:
8
s
^88e88^88(D88(S88^a8<SS8<288<288lo8
«««sasass8gi^ste55i!85Ssss3S88fisf:
§
o
g
■4\
s
88S8S8S888S88888S8S888S8S8S8S
g
§
8^88(o88^88(588^88^88(o8a^88&88lD
§
S
s
S^88688£;SS^88$;8S688&88lS88S:88(o8
8
o
s
88888888888888888888888888888
<^^««SSSSSSSiS8888S8S8^9'^9SS2SS
8
9
?5
s
8^88S:88^S8S?88e88&88^S8£388(SS8$;
8
s
^88(S88^88^88(o88^88^88^88^88^8
8
5
3
8888S8S8S888S888S8888888S8S8S
3
3
8^88(S88^88^88^88^88lo88^88^88^
^o.'^«««o;geJs;SS£;S8d»s'l^88gi8S38
3
1
*
m^^im^mmr^mt
»::S!SSsis::ss8s:KR;
i^iriSKsssi
t
INDEX
Page
PREFACB 8
CHAPTER I— HOW TO SBBVB DINNERS—
Styles of Serving Heals 6
English Service 6
Serving Dinner, English Style 6
Serving Soup at Dinner, English Style 7
Points to be Remembered in Serving Meals After The
English Style 8
CHAPTER II— HOW TO SERVE DINNERS—
Serving Dinner, Russian Fashion 9
Laying The Dinner Table for Russian Service 9
Model Dinner Meno 11
Serving the Soap 12
Serving Fish 13
Serving Entree 14
Serving the Crown of Lamb and Vegetables 14
Serving Artichokes 16
Serving the Pnnch 15
Serving the Game Course 15
Serving the Dessert 16
CHAPTER III— HOW TO SERVE WINES—
The Service of Wines 19
Temperature at which Wines Should be Served 20
CHAPTER IV— HOW TO SERVE LUNCHEONS—
Style of Serving Luncheons 28
Menu 28
Laying the Table 28
The Side Table When Luncheon is Announced 24
The Table When Luncheon is Announced 25
Removing the Grape Fruit Course 25
Serving the Bouillon 25
Serving and Clearing Away the Oysters 26
Serving the Timbales 26
Serving the Filets of Beef and Potatoes 27
Serving the Salad 27
Serving the Sweet Course 27
Coffee Served in Library 28
Creme de Menthe Served in Library 29
CHAPTER V— HOW TO SERVE AFTERNOON TEA—
Serving Afternoon Tea 81
498 KIRMESS COOK BOOK.
CIIAPTBR VI— HOW TO 8BRVB FRUIT— Page
Serrinir of Fruit 35
Ad Artistic Way to Serre Strawberries 85
Preparing Grape Fruit for Breakfast 96
Grape Fruit with Hacedolne of Fruit for a First Course
at Luncheon 36
Salplcon of Fruit, Waldorf-Astoria Style 37
Serving Watermelon Without Rind 37
Other Ways of Serrlng Watermelon 38
Serving Huskmelons 88
Miscellaneous Fruits 38
CHAPTER VII— CANAPB8 AND HORS d'OBUVRBS—
Broiled Sardine Canapes 40
Canape a la Prince 40
Caviar Canape 39
Cftvlar Toast 39
Delicious Appetisers 39
Fruit CockUil 44
Grape Fruit 43-44
Hors d'Oeuvres of Herring 42
Oyster Canape 41
Pate de Fols Canapes 40
Sardine Canapes 42
Sardines with Eggs 41
Tomatoes with Anchovies 41
Tomato Caviar 43
Tomato Flowers 43
CIIAPTBR VIII— now TO MAKE SOUPS—
Asparagus Soup S2
Bi'cf Bouillon 66
Blnrk Bean Soup 66
Itoiiillon a la Bellevue 6B
Bouillon a la Rnsse 66
Chicken a la Relne 51
Chicken Bouillon 6T
Chicken Gumbo Soup 50
Clam Bisque Soup 60
Clam Bouillon 68
(""lam Chowder 63
Clam Soup 60-64
Cream of Celery Soup 54
Cream of Onion Soup 68
Consomme 66
Consomme aux Pates 66
Consomme Oolbert 66
Consomme Princess 66
Consomme With Vegetables 66
Com Soup 62
Du Barry Soup 66
Fish Chowder 63
Green Gumbo Soup 62
INDEX. 499
How to Clear Soup Stock 49
How to Bind Sonpa 50
Page 210
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
A modernized reading is not available for this page yet. You are seeing the original text.
dd«-ii-t^c«e«ci«OM^^^'iddiedd<Dt>.'t«'aodaoddd^d
§
8^88^88(288^88^88^881088^88^88^
ddp4f-i^cie«e«Mw«9WV^ieioiedddt«Vt<^aBaofldddd
§
j
•^•••^'••^••^••ais»S2i2SMSJ5si«ax»»55W
1
o
USEFUL INFORMATION.
495
1
i
8
S388e88!38SiS88!?8S688^88e88£s88e8
«'«^^SSgil^8SS899^SS8^8888FisS?iSSSBSS
8
S
88888888888888888888888888888
8
i
s
8^S8S^88^88$;88(oS8S886S8S^88e88S:
8
s
^88e88^88(D88(S88^a8<SS8<288<288lo8
«««sasass8gi^ste55i!85Ssss3S88fisf:
§
o
g
■4\
s
88S8S8S888S88888S8S888S8S8S8S
g
§
8^88(o88^88(588^88^88(o8a^88&88lD
§
S
s
S^88688£;SS^88$;8S688&88lS88S:88(o8
8
o
s
88888888888888888888888888888
<^^««SSSSSSSiS8888S8S8^9'^9SS2SS
8
9
?5
s
8^88S:88^S8S?88e88&88^S8£388(SS8$;
8
s
^88(S88^88^88(o88^88^88^88^88^8
8
5
3
8888S8S8S888S888S8888888S8S8S
3
3
8^88(S88^88^88^88^88lo88^88^88^
^o.'^«««o;geJs;SS£;S8d»s'l^88gi8S38
3
1
*
m^^im^mmr^mt
»::S!SSsis::ss8s:KR;
i^iriSKsssi
t
INDEX
Page
PREFACB 8
CHAPTER I— HOW TO SBBVB DINNERS—
Styles of Serving Heals 6
English Service 6
Serving Dinner, English Style 6
Serving Soup at Dinner, English Style 7
Points to be Remembered in Serving Meals After The
English Style 8
CHAPTER II— HOW TO SERVE DINNERS—
Serving Dinner, Russian Fashion 9
Laying The Dinner Table for Russian Service 9
Model Dinner Meno 11
Serving the Soap 12
Serving Fish 13
Serving Entree 14
Serving the Crown of Lamb and Vegetables 14
Serving Artichokes 16
Serving the Pnnch 15
Serving the Game Course 15
Serving the Dessert 16
CHAPTER III— HOW TO SERVE WINES—
The Service of Wines 19
Temperature at which Wines Should be Served 20
CHAPTER IV— HOW TO SERVE LUNCHEONS—
Style of Serving Luncheons 28
Menu 28
Laying the Table 28
The Side Table When Luncheon is Announced 24
The Table When Luncheon is Announced 25
Removing the Grape Fruit Course 25
Serving the Bouillon 25
Serving and Clearing Away the Oysters 26
Serving the Timbales 26
Serving the Filets of Beef and Potatoes 27
Serving the Salad 27
Serving the Sweet Course 27
Coffee Served in Library 28
Creme de Menthe Served in Library 29
CHAPTER V— HOW TO SERVE AFTERNOON TEA—
Serving Afternoon Tea 81
498 KIRMESS COOK BOOK.
CIIAPTBR VI— HOW TO 8BRVB FRUIT— Page
Serrinir of Fruit 35
Ad Artistic Way to Serre Strawberries 85
Preparing Grape Fruit for Breakfast 96
Grape Fruit with Hacedolne of Fruit for a First Course
at Luncheon 36
Salplcon of Fruit, Waldorf-Astoria Style 37
Serving Watermelon Without Rind 37
Other Ways of Serrlng Watermelon 38
Serving Huskmelons 88
Miscellaneous Fruits 38
CHAPTER VII— CANAPB8 AND HORS d'OBUVRBS—
Broiled Sardine Canapes 40
Canape a la Prince 40
Caviar Canape 39
Cftvlar Toast 39
Delicious Appetisers 39
Fruit CockUil 44
Grape Fruit 43-44
Hors d'Oeuvres of Herring 42
Oyster Canape 41
Pate de Fols Canapes 40
Sardine Canapes 42
Sardines with Eggs 41
Tomatoes with Anchovies 41
Tomato Caviar 43
Tomato Flowers 43
CIIAPTBR VIII— now TO MAKE SOUPS—
Asparagus Soup S2
Bi'cf Bouillon 66
Blnrk Bean Soup 66
Itoiiillon a la Bellevue 6B
Bouillon a la Rnsse 66
Chicken a la Relne 51
Chicken Bouillon 6T
Chicken Gumbo Soup 50
Clam Bisque Soup 60
Clam Bouillon 68
(""lam Chowder 63
Clam Soup 60-64
Cream of Celery Soup 54
Cream of Onion Soup 68
Consomme 66
Consomme aux Pates 66
Consomme Oolbert 66
Consomme Princess 66
Consomme With Vegetables 66
Com Soup 62
Du Barry Soup 66
Fish Chowder 63
Green Gumbo Soup 62
INDEX. 499
How to Clear Soup Stock 49
How to Bind Sonpa 50