TO BE PASSED. The relishes, bon bons and salted nuts, which
LABORATORY COOK BOOK. 233
were placed on the table before the guests entered the dining-room,
are to be passed at different times. It is well to have the dishes con-
taining them so placed as to be of easy access to the waitress; a good
way is to place them towards the corners of the table, or so that they
can be reached from the corners. This is less likely to disturb the
guests. Never pass anything but once.
RELISHES. These are all to be passed before the dessert course,
and must be removed just before the dessert course. They are usual-
ly served with the fish, roast and sometimes the game courses, and
must be selected for their appropriateness or fitness to the course with
which they are to be served. Pickled things are generally passed
with the fish course. A good choice is as follows : Stuffed olives
with the fish course; celery curls with the roast course; radish roses
with the game course. Remember to remove all relish dishes before
crumbing the table.
SALTED NUTS AND BON BONS. These are to be passed with
and after the dessert course, but each thing must not be passed more
than once. A good way is to pass the salted uuts with the ice cream
and the bon bons with the wafer course.
SAUCES, GRAVIES AND CONDIMENTS are generally put ou
the plate with the course with which they are to be served. This, of
course, is done before bringing the course into the dining-room. Never,
under any consideration, pour the sauce or gravy over the food, for
some might not care for it; but rather place about a tablespoonful
on the plate beside the food. With a condiment often a smaller
quantity is desired; maybe a half teaspoonful to a full teaspoontul.
With some salads it is desirous that the dressing should be on one
side so as not to spoil the attractive appearance of the salad; in that
case put about a tablespoonful on one side, either on the lettuce leaf or
on the plate itself, preferably the former.
FINGER BOWLS should always be brought in and placed after
the fruit courses for a dinner; whereas, at a formal breakfast they
are put on the table when it is set.
GLASSES should be filled when needed during the meal, but only
about 2-3 full. Never lift the glass to do this, but step up and pour
the water into it from a pitcher or water bottle.
WINES. It is proper to serve two or three kinds of wine if de-
sired,— light wines if for ladies and heavy wines if for men. They
should be served in wine glasses and arranged in a semi-circle above
the tip of the knife. If only one wine is served, place it just to the
right of the glass of water.
BREAD OR ROLLS can be served at a formal dinner. They are
generally placed in the napkins, one roll, one piece of bread, or one
sandwich at each cover. Do not butter the bread, but sometimes the
rolls are served buttered. In that case, open the roll, spread lightly
234 THE WORCESTER DOMESTIC SCIENCE SCHOOL.
with butter and press together, taking care that no butter oozes out
or that anything shows that it has been buttered. Bolls, bread, or
sandwiches can be served with the first entree course or the salad
course, but are not needed. If a bread stick or the like is ready in
the napkin to be used for the soup course, the roll can be put on bread
plate or served on plate with entree.
Page 125
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
TO BE PASSED. The relishes, bon bons and salted nuts, which
were placed on the table before the guests entered the dining-room, are to be passed at different times. It is well to have the dishes containing them so placed as to be of easy access to the waitress; a good way is to place them towards the corners of the table, or so that they can be reached from the corners. This is less likely to disturb the guests. Never pass anything but once.
RELISHES. These are all to be passed before the dessert course, and must be removed just before the dessert course. They are usually served with the fish, roast and sometimes the game courses, and must be selected for their appropriateness or fitness to the course with which they are to be served. Pickled things are generally passed with the fish course. A good choice is as follows : Stuffed olives with the fish course; celery curls with the roast course; radish roses with the game course. Remember to remove all relish dishes before crumbing the table.
SALTED NUTS AND BON BONS. These are to be passed with and after the dessert course, but each thing must not be passed more than once. A good way is to pass the salted nuts with the ice cream and the bon bons with the wafer course.
SAUCES, GRAVIES AND CONDIMENTS are generally put ou the plate with the course with which they are to be served. This, of course, is done before bringing the course into the dining-room. Never, under any consideration, pour the sauce or gravy over the food, for some might not care for it; but rather place about a tablespoonful on the plate beside the food. With a condiment often a smaller quantity is desired; maybe a half teaspoonful to a full teaspoonful. With some salads it is desirous that the dressing should be on one side so as not to spoil the attractive appearance of the salad; in that case put about a tablespoonful on one side, either on the lettuce leaf or on the plate itself, preferably the former.
FINGER BOWLS should always be brought in and placed after the fruit courses for a dinner; whereas, at a formal breakfast they are put on the table when it is set.
GLASSES should be filled when needed during the meal, but only about 2-3 full. Never lift the glass to do this, but step up and pour the water into it from a pitcher or water bottle.
WINES. It is proper to serve two or three kinds of wine if desired,— light wines if for ladies and heavy wines if for men. They should be served in wine glasses and arranged in a semi-circle above the tip of the knife. If only one wine is served, place it just to the right of the glass of water.
BREAD OR ROLLS can be served at a formal dinner. They are generally placed in the napkins, one roll, one piece of bread, or one sandwich at each cover. Do not butter the bread, but sometimes the rolls are served buttered. In that case, open the roll, spread lightly
with butter and press together, taking care that no butter oozes out or that anything shows that it has been buttered. Rolls, bread, or sandwiches can be served with the first entree course or the salad course, but are not needed. If a bread stick or the like is ready in the napkin to be used for the soup course, the roll can be put on bread plate or served on plate with entree.