Passing — To the left of the guest. LABORATORY COOK BOOK. 237 Placing — Place and remove from right of guest. Host — If host be present, guest of honor sits at his right, other- wise at the right of hostess. Serving relishes, etc. — Pass olives with third course, celery with fifth course, radishes with eighth course, nuts with tenth course and bonbons with eleventh course. A FOEMAL BREAKFAST. Time, 11 a. m. Centrepiece — Should be of fruit or flowers. Setting of table — Practically the same as for the other formal meals. Finger bowls — When fruit is served for the first course, as is gen- erally the case, the finger bowls should be placed when the table is set. There should be one at each place on a small plate, with a doily underneath the bowl; it should be placed a little to the upper left of each place. It is not good for one chemically to have fruit for the first course unless it is grape fruit. That is really the only fruit to be served first; but custom has it that any fruit can be served first. Bread and butter plates — After the first course, the bread and butter plates take the place of the finger bowl. A ball of butter and a spreader are placed on the plate with the bread. Silver — The silver is set quite as for other formal meals; the forks to the left, the knives to the right, and the fruit spoon or the strawberry fork, and the coffee spoon to the right with the knives. The same rules regarding the order of placing apply here as with other formal meals. Glasses — At the head of the knife comes the glass. Fruit plates — When grape fruit is served, and for the first course, a plate with a doily and the grape fruit on it should be laid at each place when the table is set; and the fruit is to be passed. Carving set — Individual servings can be made from the butler's pantry, but if meat is served en masse the carving set will be needed. This should be at the host's end of the table. At his place should be all the necessary knives, forks and spoons, as at all the other covers. To the extreme left of all the forks at his place put the carving fork, tines upward, of course; to the extreme right of all the knives should be placed the carving knife, with the sharp edge towards the carver. After the carving knife and fork have been used, lay them on a silver or glass rest, known as a rest for a carving set. Sugar, creamer and coffee pot — The coffee is often served from the butler's pantry, but it is more social to have it served at the table by the hostess. The creamer and sugar and also the cups and saucers are 238 THE WORCESTER DOMESTIC SCIENCE SCHOOL. placed at the upper right of the hostess; near to these is placed the coffee pot resting on a tile. Silver pots are always best to use on the table because they retain the heat best. Sometimes individual coffee pots and sugars and creamers are used. Still another way is to have a tray with a tray cloth; on this the sugar, creamer and coffee pot are placed at the right of the hostess. Serving of breakfast — The same rules apply here practically as for the luncheon. A few small changes are cited herewith.

AI-modernized reading of the original text

Passing — To the left of the guest. Placing — Place and remove from right of guest. Host — If host be present, guest of honor sits at his right, otherwise at the right of hostess. Serving relishes, etc. — Pass olives with third course, celery with fifth course, radishes with eighth course, nuts with tenth course and bonbons with eleventh course. A FORMAL BREAKFAST. Time, 11 a. m. Centrepiece — Should be of fruit or flowers. Setting of table — Practically the same as for the other formal meals. Finger bowls — When fruit is served for the first course, as is generally the case, the finger bowls should be placed when the table is set. There should be one at each place on a small plate, with a doily underneath the bowl; it should be placed a little to the upper left of each place. It is not good for one chemically to have fruit for the first course unless it is grape fruit. That is really the only fruit to be served first; but custom has it that any fruit can be served first. Bread and butter plates — After the first course, the bread and butter plates take the place of the finger bowl. A ball of butter and a spreader are placed on the plate with the bread. Silver — The silver is set quite as for other formal meals; the forks to the left, the knives to the right, and the fruit spoon or the strawberry fork, and the coffee spoon to the right with the knives. The same rules regarding the order of placing apply here as with other formal meals. Glasses — At the head of the knife comes the glass. Fruit plates — When grape fruit is served, and for the first course, a plate with a doily and the grape fruit on it should be laid at each place when the table is set; and the fruit is to be passed. Carving set — Individual servings can be made from the butler's pantry, but if meat is served en masse the carving set will be needed. This should be at the host's end of the table. At his place should be all the necessary knives, forks and spoons, as at all the other covers. To the extreme left of all the forks at his place put the carving fork, tines upward, of course; to the extreme right of all the knives should be placed the carving knife, with the sharp edge towards the carver. After the carving knife and fork have been used, lay them on a silver or glass rest, known as a rest for a carving set. Sugar, creamer and coffee pot — The coffee is often served from the butler's pantry, but it is more social to have it served at the table by the hostess. The creamer and sugar and also the cups and saucers are placed at the upper right of the hostess; near to these is placed the coffee pot resting on a tile. Silver pots are always best to use on the table because they retain the heat best. Sometimes individual coffee pots and sugars and creamers are used. Still another way is to have a tray with a tray cloth; on this the sugar, creamer and coffee pot are placed at the right of the hostess. Serving of breakfast — The same rules apply here practically as for the luncheon. A few small changes are cited herewith.

The Worcester domestic science school's one year course laboratory cook book