napkin between, as is most expedient under the cir-
cumstances, and set them upon the service plates.
Eemove the cups and saucers from the right, still leav-
ing the service plates in place.
Pass the olives on a tray to the left, that each may
help herself.
In removing soiled plates, begin with the individual
first served.
SERVING AND CLEARING AWAY THE OYSTERS
Alternate the service, and begin with the guest at the
left of the hostess. Eemove the service plates, and from
the right set down the plates of oysters cooked in the
sheU.
Pass the plate of sandwiches to the left of each, be-
ginning with the one first served to oysters.
Remove these plates as before, again leaving the ser-
vice plates in place.
SERVING THE TIMBALES
The timbales may be placed in the pantry or kitch-
en, upon individual plates or upon one large platter.
In the first case, set the individual plates as before. In
the second case, place the hot plates for the timbales
upon the side-table, then, taking one in each hand, set
down from the right. Return to the pantry for the plat-
ter of timbales, take the tablespoon from the side-table,
put it on the platter, then, carrying the platter upon a
folded napkin laid upon the flat of the left hand, pass to
the left, and let each one help herself.
Pass bread to the left of those needing it.
Refill tumblers with water.
HOW TO SERVE LUNCHEON. 27
Bemove the timbale plates^ one at a time^ from the
right.
SERVING THE FILLETS OF BEEF AND POTATOES
Bring to the side-table the hot plates for the fillets of
beef, remove the timbale plates, one at a time from the
right, then, taking a plate in the left hand serve each
guest commencing on the right of the hostess. When
all are thus provided with hot plates, bring in the fillets
of beef with sauce on a platter on the flat of the hand,
set a spoon upon the dish, and passing to the left of
each guest, serve the fillets.
Beturn to the pantry for the dish of potatoes, and
serve these in the same manner. This dish, being small-
er than the platter of meat, if preferred, may be car-
ried on the tray.
SERVING THE SALAD
After plates of the main course are removed, one at a
time, commencing on the right of the hostess, and from
right side, the salad may be served on individual plates,
placing the plates of salad before the guest at the
right of the hostess. Now from the side-table, take
up the second prepared plate, and set it before the
second in order. When all are served, bring in the
cheese balls, on a plate covered with a doiley, and
the pulled bread, together on the tray, and pass to the
left, that each may help herself.
SERVING THE SWEET COURSE
Remove the crumbs. TJse a plate and napkin for
a bare table, and the pan and knife for a draped table.
Set the dish of parfait before the hostess, with the slicer
28 KIRMESS COOK BOOK.
Page 4
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
napkin between, as is most expedient under the circumstances, and set them upon the service plates.
Eemove the cups and saucers from the right, still leaving the service plates in place.
Pass the olives on a tray to the left, that each may help herself.
In removing soiled plates, begin with the individual first served.
SERVING AND CLEARING AWAY THE OYSTERS
Alternate the service, and begin with the guest at the left of the hostess. Eemove the service plates, and from the right set down the plates of oysters cooked in the shell.
Pass the plate of sandwiches to the left of each, beginning with the one first served to oysters.
Remove these plates as before, again leaving the service plates in place.
SERVING THE TIMBALES
The timbales may be placed in the pantry or kitchen, upon individual plates or upon one large platter. In the first case, set the individual plates as before. In the second case, place the hot plates for the timbales upon the side-table, then, taking one in each hand, set down from the right. Return to the pantry for the platter of timbales, take the tablespoon from the side-table, put it on the platter, then, carrying the platter upon a folded napkin laid upon the flat of the left hand, pass to the left, and let each one help herself.
Pass bread to the left of those needing it.
Refill tumblers with water.
[illustration: HOW TO SERVE LUNCHEON. 27]
Bemove the timbale plates, one at a time, from the right.
SERVING THE FILLETS OF BEEF AND POTATOES
Bring to the side-table the hot plates for the fillets of beef, remove the timbale plates, one at a time from the right, then, taking a plate in the left hand serve each guest commencing on the right of the hostess. When all are thus provided with hot plates, bring in the fillets of beef with sauce on a platter on the flat of the hand, set a spoon upon the dish, and passing to the left of each guest, serve the fillets.
Beturn to the pantry for the dish of potatoes, and serve these in the same manner. This dish, being smaller than the platter of meat, if preferred, may be carried on the tray.
SERVING THE SALAD
After plates of the main course are removed, one at a time, commencing on the right of the hostess, and from right side, the salad may be served on individual plates, placing the plates of salad before the guest at the right of the hostess. Now from the side-table, take up the second prepared plate, and set it before the second in order. When all are served, bring in the cheese balls, on a plate covered with a doiley, and the pulled bread, together on the tray, and pass to the left, that each may help herself.
SERVING THE SWEET COURSE
Remove the crumbs. TJse a plate and napkin for a bare table, and the pan and knife for a draped table. Set the dish of parfait before the hostess, with the slicer