laid on the plate with a piece of bread in the fold^ in
such a way that it may be seen. Place a dinner and
fish knife at the right of the cover, cutting edge to-
ward the plate, beyond this spoon for soup. This may
be a table, or dessert spoon, or a round bowled soup
spoon. If raw oysters or clams are to be served, lay
an oystei fork across the soup spoon, to the right.
When canapSs take the place of oysters, a small fork
takes the place of the oyster fork. On the left place the
forks in order of use, tines turned upward, the fork to
be used £rst being the farthest away from the plate ; as,
fork for fish, entree, and roast The forks and spoons
needed for the dessert service are usually passed when
needed. Near the point of the dinner knife place a glass
for water, and beside this the glass for ApoUinaris or
charged water. Or, if wine be served, the glass for
water is placed nearly in front of the plate, the glass
for sauterne at the tip of the soup spoon, and that for
sherry between the three, forming a half circle. Back
of these, forming a second half circle, with the sauterne
glass as in the first circle, place the glasses for cham-
pagne and burgundy, to accompany the roast and game.
Place salt and pepper cups and spoons, or shakers at
each cover. The floral decorations, and the candelabra
or candlesticks placed symmetrically upon the table,
complete the laying of the table.
If there are cards with the guest's name, these are
laid on the cloth at the top of the plate, or at one side,
wherever they may be most easily seen. The host
always comes into the Dining Boom first with the
lady who is to sit on his right, and who is served
first; the hostess comes in last of all. As the hostess
usually knows the plan of the dinner table, and where
HOW TO SERVE DINNERS. 11
different people are to sit, cards will not be necessary
except for large dinners.
Everything needed in serving the dinner should be in
its place. The platters for the hot dishes in the hot
closet, and on the side table extra silver, cutlery and
china. There should be no delay in serving.
We will suppose that the table is laid for eight covers,
and that the following menu is to be served by one
waitress.
MODEL DINNER MENU.
Oysters. Green-pepper sandwiches.
ConsommS. Cheese Croutons.
Olives. Celery.
Boiled Salmon. Cream Sauce.
Potato Balls with Parsley.
Tomatoes stuffed with cucumbers.
Sweetbread-and-Muflhroom Croquettes,
Asparagus Tips.
Crown of Lamb filled with peas, Mint Sauce.
Stuffed Eggplant.
Articliokes. HoUandaise Sauce.
Lallah Hook Punch.
Canvasback Duck. Fried Hominy Balls.
Currant Jelly in rice cups.
Celery Salad.
Ice Cream. Tittle Cakes.
Bonbons. . Salted Nuts.
Fruit.
Coffee.
With everything ready before hand a well-trained
waitress, seconded by a cook, with whom she works
12 KIRMESS COOK BOOK.
harmoniously^ can serve this dinner with ease and
celerity. With a large number of covers, an extra maid
in the pantry to clear the dishes or, in the Dining
Koom, to follow the waitress with the accessories of
the dish she is serving, will tend to smoother and
shorter service.
Waitress keeps count of the guests as they arrive^
and when all is in readiness she comes to the door of
the Drawing Boom, and says : "The dinner is served.'*
Page 9
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
laid on the plate with a piece of bread in the fold^ in such a way that it may be seen. Place a dinner and fish knife at the right of the cover, cutting edge toward the plate, beyond this spoon for soup. This may be a table, or dessert spoon, or a round bowled soup spoon. If raw oysters or clams are to be served, lay an oyster fork across the soup spoon, to the right. When canapés take the place of oysters, a small fork takes the place of the oyster fork. On the left place the forks in order of use, tines turned upward, the fork to be used £rst being the farthest away from the plate ; as, fork for fish, entree, and roast The forks and spoons needed for the dessert service are usually passed when needed. Near the point of the dinner knife place a glass for water, and beside this the glass for ApoUinaris or charged water. Or, if wine be served, the glass for water is placed nearly in front of the plate, the glass for sauterne at the tip of the soup spoon, and that for sherry between the three, forming a half circle. Back of these, forming a second half circle, with the sauterne glass as in the first circle, place the glasses for champagne and burgundy, to accompany the roast and game.
Place salt and pepper cups and spoons, or shakers at each cover. The floral decorations, and the candelabra or candlesticks placed symmetrically upon the table, complete the laying of the table.
If there are cards with the guest's name, these are laid on the cloth at the top of the plate, or at one side, wherever they may be most easily seen. The host always comes into the Dining Room first with the lady who is to sit on his right, and who is served first; the hostess comes in last of all. As the hostess usually knows the plan of the dinner table, and where
different people are to sit, cards will not be necessary except for large dinners.
Everything needed in serving the dinner should be in its place. The platters for the hot dishes in the hot closet, and on the side table extra silver, cutlery and china. There should be no delay in serving.
We will suppose that the table is laid for eight covers, and that the following menu is to be served by one waitress.
MODEL DINNER MENU.
Oysters. Green-pepper sandwiches.
ConsommS. Cheese Croutons.
Olives. Celery.
Boiled Salmon. Cream Sauce.
Potato Balls with Parsley.
Tomatoes stuffed with cucumbers. Sweetbread-and-Mushroom Croquettes, Asparagus Tips. Crown of Lamb filled with peas, Mint Sauce. Stuffed Eggplant. Artichokes. Hollandaise Sauce.
Lallah Hook Punch. Canvasback Duck. Fried Hominy Balls.
Currant Jelly in rice cups. Celery Salad. Ice Cream. Little Cakes.
Bonbons. . Salted Nuts.
Fruit. Coffee.
With everything ready before hand a well-trained waitress, seconded by a cook, with whom she works
harmoniously^ can serve this dinner with ease and celerity. With a large number of covers, an extra maid in the pantry to clear the dishes or, in the Dining Room, to follow the waitress with the accessories of the dish she is serving, will tend to smoother and shorter service.
Waitress keeps count of the guests as they arrive^ and when all is in readiness she comes to the door of the Drawing Room, and says : "The dinner is served.'*