and consist of the necessary plate, knives, spoons, forks, glasses, etc,
Allow at least 20 inches for each person and more for elbow room if
possible. At each cover place the best 10-inch plate you have. This
is called the "service plate," and is to be left on until the first hot
course after the soup is served. The service plate should be placed
exactly in the middle of the space allotted to each person, and about 1
inch from the edge of the table. Place at the right of service plate
as many knives as will be required before the dessert, each one with
the sharp edge turned toward the plate and in the order in which they
will be needed, beginning at the extreme right. At the right of the
knives place the spoon for soup, with the inside of the bowl turned up
and then the fork or spoon for first course last. At the left place as
many forks as will be needed before dessert in the order in which they
will be needed, beginning with the first fork and going from left to
right. Place forks with tines up. If there are not many courses
the dessert fork or spoon may be placed on the table at the beginning,
the fork next to the plate with other forks, the spoons in front of the
date. After-dinner coffee spoons are passed in saucers with the
cups. At upper right hand corner over knives place glass for water.
The napkins should be of medium size and placed folded at the left.
The luncheon cards should be placed on the napkin.
A few words on decoration may be said. Aim to have things sim-
ple, but artistic ; avoid any appearance of millinery ; do not have high
centre piece or a great display of flowers. A beautiful silver or glass
bowl filled with an artistic arrangement of flowers and vines placed
upon a lovely centre piece is enough. Individual flowers, as bunches
of violets, daffodils, etc., are often placed in front or across the ser-
vice plate, and are an appreciated attention.
224 THE WORCESTER DOMESTIC SCIENCE SCHOOL.
A wreath or vine around the outer edge of the table is proper for
formal luncheon.
Small silver or glass dishes containing relishes, bonbons and
salted nuts are usually placed on the table. Butter dishes or bread
and butter plates are never used at a formal luncheon. It is sup-
posed that care has been taken to supply each course with all re-
quirements in the way of seasonings, and sauces and condiments are
served as they are needed.
A formal luncheon is usually served from the pantry in individual
servings, the waitress having tray in left hand, putting plate contain-
ing the portion upon it, taking it to the right side of each guest and
with the right hand placing it upon the service plate until after the
puree course, which is removed with the service plate, then setting
it in front of each guest and close to the edge of the table. The soup
or puree is always served in two-handled bouillon cups. If anything
is to be passed it should be placed on the tray and passed to the left
side of each guest, being held low enough to enable the guest to help
hinise]f with his right hand.
If the method of always having a plate before each guest until
dessert is followed, then the tray should be dispensed with in placing
the course. Eemove from the right with the left hand and place the
following course on empty service plate, with the right hand always
from the right.
Pass to the left of guest.
Page 117
Presented as published in 1914. 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
and consist of the necessary plate, knives, spoons, forks, glasses, etc, Allow at least 20 inches for each person and more for elbow room if possible. At each cover place the best 10-inch plate you have. This is called the "service plate," and is to be left on until the first hot course after the soup is served. The service plate should be placed exactly in the middle of the space allotted to each person, and about 1 inch from the edge of the table. Place at the right of service plate as many knives as will be required before the dessert, each one with the sharp edge turned toward the plate and in the order in which they will be needed, beginning at the extreme right. At the right of the knives place the spoon for soup, with the inside of the bowl turned up and then the fork or spoon for first course last. At the left place as many forks as will be needed before dessert in the order in which they will be needed, beginning with the first fork and going from left to right. Place forks with tines up. If there are not many courses the dessert fork or spoon may be placed on the table at the beginning, the fork next to the plate with other forks, the spoons in front of the date. After-dinner coffee spoons are passed in saucers with the cups. At upper right hand corner over knives place glass for water. The napkins should be of medium size and placed folded at the left. The luncheon cards should be placed on the napkin.
A few words on decoration may be said. Aim to have things simple, but artistic ; avoid any appearance of millinery ; do not have high centre piece or a great display of flowers. A beautiful silver or glass bowl filled with an artistic arrangement of flowers and vines placed upon a lovely centre piece is enough. Individual flowers, as bunches of violets, daffodils, etc., are often placed in front or across the service plate, and are an appreciated attention.
A wreath or vine around the outer edge of the table is proper for formal luncheon.
Small silver or glass dishes containing relishes, bonbons and salted nuts are usually placed on the table. Butter dishes or bread and butter plates are never used at a formal luncheon. It is supposed that care has been taken to supply each course with all requirements in the way of seasonings, and sauces and condiments are served as they are needed.
A formal luncheon is usually served from the pantry in individual servings, the waitress having tray in left hand, putting plate containing the portion upon it, taking it to the right side of each guest and with the right hand placing it upon the service plate until after the puree course, which is removed with the service plate, then setting it in front of each guest and close to the edge of the table. The soup or puree is always served in two-handled bouillon cups. If anything is to be passed it should be placed on the tray and passed to the left side of each guest, being held low enough to enable the guest to help himself with his right hand.
If the method of always having a plate before each guest until dessert is followed, then the tray should be dispensed with in placing the course. Eemove from the right with the left hand and place the following course on empty service plate, with the right hand always from the right.
Pass to the left of guest.