4th course. An entree course. It is the "entrance to" the
course preceding the chief hot course. For this, a small knife and fork,
such as was used for the fish, will be needed. Sometimes only a
fork will suffice. Any proteid food can be used for this course; mush-
rooms are especially good, being very rich in proteid and greatly
resembling meat in this respect. Of the list given above to choose
from the macaroni is the only food that is not proteid, and yet it is
excellent for such an entree. Eolls or bread without butter can be
served with this course or the salad course, but are not needed. Tim-
bales should only be filled one-half full.
5th course. The roast course. A large dinner fork and a large
LABORATORY COOK BOOK. 231
dinner knife, of steel, should be used; also a large dinner
plate. Vegetables and gravies are included in this course and
are put on the same plate with the roast. A brown gravy or mush-
room sauce are either of them good to serve here, though the mush-
room sauce must not be used if mushrooms appear anywhere else on
the menu, e. g. in an entree course. Almost any kind of vegetable
can be used, but preferably vegetables which are not soft and "mushy,"
as baked squash ; beets, etc. ; otherwise if the vegetable is soft and wet,
it must be served on a little plate at the upper left of the large plate.
It is much better to put the vegetables on the large plate with the mear,
so select as dry ones as possible. It is customary to serve one veg-
etable beside potato with this couse. Put a tablespoonful of gravy
on the plate with the meat, but by no means ON the meat or potato;
so that if a person does not care for it they will not be obliged to eat
it. Also if squash is served, place a tablespoonful of that on the same
plate, and if potato roses are served, put two of them on the plate
also.
6th course. This is the vegetable entree to precede the 1st cold
course. A small fork will be needed here. The croustades needed
for this course can be cut out of bread or else be made out of regular
croustade batter, which is similar to puff paste. If fritters are served
with some kind of sauce, put the sauce on the same plate at one side
of the fritter.
7th course. The first cold course. The sherbet should be served
in sherbet glasses; set a doily on a small plate and place the sherbet
cup on the centre of the doily. If the sherbet is rather stiff it can be
eaten with a fork ; otherwise a spoon should be used. A spoon can be
used anyway, no matter what the condition of the sherbet may be.
8th course. The game course. If a whole bird is to be served
each guest, as, for instance, is done with broiled quail, never serve a
large one. If any sauce or condiment is served, as is generally the
case, it should be put on the same plate. Put only a small quantity,
as one-half teaspoonful of marmalade on each plate. Use a breakfast
plate, a fork, and a steel knife for this course. Always use a steel
knife for the game and the roast.
Page 123
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
4th course. An entree course. It is the "entrance to" the course preceding the chief hot course. For this, a small knife and fork, such as was used for the fish, will be needed. Sometimes only a fork will suffice. Any proteid food can be used for this course; mushrooms are especially good, being very rich in proteid and greatly resembling meat in this respect. Of the list given above to choose from the macaroni is the only food that is not proteid, and yet it is excellent for such an entree. Rolls or bread without butter can be served with this course or the salad course, but are not needed. Timbales should only be filled one-half full.
5th course. The roast course. A large dinner fork and a large
dinner knife, of steel, should be used; also a large dinner plate. Vegetables and gravies are included in this course and are put on the same plate with the roast. A brown gravy or mushroom sauce are either of them good to serve here, though the mushroom sauce must not be used if mushrooms appear anywhere else on the menu, e. g. in an entree course. Almost any kind of vegetable can be used, but preferably vegetables which are not soft and "mushy," as baked squash ; beets, etc. ; otherwise if the vegetable is soft and wet, it must be served on a little plate at the upper left of the large plate. It is much better to put the vegetables on the large plate with the meat, so select as dry ones as possible. It is customary to serve one vegetable beside potato with this course. Put a tablespoonful of gravy on the plate with the meat, but by no means ON the meat or potato; so that if a person does not care for it they will not be obliged to eat it. Also if squash is served, place a tablespoonful of that on the same plate, and if potato roses are served, put two of them on the plate also.
6th course. This is the vegetable entree to precede the 1st cold course. A small fork will be needed here. The croustades needed for this course can be cut out of bread or else be made out of regular croustade batter, which is similar to puff paste. If fritters are served with some kind of sauce, put the sauce on the same plate at one side of the fritter.
7th course. The first cold course. The sherbet should be served in sherbet glasses; set a doily on a small plate and place the sherbet cup on the centre of the doily. If the sherbet is rather stiff it can be eaten with a fork ; otherwise a spoon should be used. A spoon can be used anyway, no matter what the condition of the sherbet may be.
8th course. The game course. If a whole bird is to be served each guest, as, for instance, is done with broiled quail, never serve a large one. If any sauce or condiment is served, as is generally the case, it should be put on the same plate. Put only a small quantity, as one-half teaspoonful of marmalade on each plate. Use a breakfast plate, a fork, and a steel knife for this course. Always use a steel knife for the game and the roast.