Tray — Always use a tray in serving the breakfast; also use the
tray for all things passed to the guests. The tray should be a small
one, being only a little larger than a dinner plate. On it there should
be a doily just a little smaller than the tray, and just large enough
to fit well.
Cereal — The cereal is the next course after the fruit. Individual
servings can be brought in alone and placed before the guest, or sev-
eral separate servings in on a silver tray and be placed individually.
The waitress should be cautioned not to hold the cereal dishes in
such a way as to get her thumb into the cereal, or even part way;
teach her the proper way to hold a plate, as described in the formal
dinner notes. With this course the cream and sugar are to be passed
to the left of each guest.
Main course — Next comes the main part of the breakfast. Each
plate is filled by the host or hostess and placed by the waitress, or in-
dividual servings are made from the pantry.
Coffee — Coffee is served by the hostess, or brought in and placed
at the right of each guest. The handle of the cup should be turned
away from the guest. Loaf sugar should be placed on the edge of the
saucer, so that the guest may take it or leave it as he chooses.
Rolls are passed.
Crumbs are not removed at a formal breakfast.
*Note — A silver tray is especially pretty to use.
8 P. M. FORMAL DINNER.
First course — Fruit cocktail in orange baskets.
Second course — Beef bouillon, toasted triscuits.
Third course — Fillet of fish, tartare sauce.
Fourth course — Cheese croquettes.
Fifth course — Roast lamb, caper sauce, new potatoes, brussels
sprouts creamed.
Sixth course — Asparagus patties.
Seventh course — Raspberry ice.
Eighth course — Roast duck, olive and almond sauce, grape fruit
marmalade.
Ninth course — Kumquat and apple salad, mayonnaise, saltines.
LABORATORY COOK BOOK. 239
Tenth course — Pistachio ice cream in crystal cups on spun sugar.
Gold cake.
Eleventh course — Graham wafers, dates.
Twelfth course — Cafe noir, demi tasse✪ Formal Dinner.
1 P. M. FORMAL LUNCHEON.
(Ladies Only.)
First course — Sugared pineapple.
Second course — Cream of asparagus puree.
Third course — Planked halibut (garnished), potato glace, spin-
ach, French bread.
Fourth course — Creamed sweet bread in patty shells.
Fifth course — Pepper salads, mayonnaise, cheese sandwiches.
Sixth course — Maple parfait, Venetian cakes.
Seventh course — Coffee✪ Formal Luncheon.
11 A. M. FORMAL BREAKFAST.
(Color Scheme, Pink, Green, Yellow.)
First course — Sliced cucumber, garnished with green and pink
roses (radish and olives).
Second course — Light omelet with tomato sauce.
Third course — Creamed crab in bread croustades.
Fourth course — Waffles — orange sauce.
Fifth course — Strawberries and cream.
Sixth course — Coffee.
Menus
WEDDING BREAKFAST.
First course — Melon — iced.
Second course — Cream of cauliflower soup, croutons.
Third course — French breaded lamb chops, French fried potatoes,
hot biscuit.
Fourth course — Creamed peas in timbales.
Fifth course — Pineapple and celery salad.
Sixth course — Bombe glace, wedding cake.
Seventh course — Coffee.
MENUS FOR DINNERS ON EASTER DAY.
Fancy Frills to Show Spirit of Season at the Table.
Anchovy canapes
Grape fruit with cherry
Cream puree of asparagus
Roast duck, olive and almond sauce
Ginger aspic, duchess potatoes shaped like' tiny chicks (use
budless cloves for feet and allspice for eyes)
Fried egg plant
Page 129 · 3 recipe records on this page
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
Tray — Always use a tray in serving the breakfast; also use the tray for all things passed to the guests. The tray should be a small one, being only a little larger than a dinner plate. On it there should be a doily just a little smaller than the tray, and just large enough to fit well.
Cereal — The cereal is the next course after the fruit. Individual servings can be brought in alone and placed before the guest, or several separate servings in on a silver tray and be placed individually.
The waitress should be cautioned not to hold the cereal dishes in such a way as to get her thumb into the cereal, or even part way; teach her the proper way to hold a plate, as described in the formal dinner notes. With this course the cream and sugar are to be passed to the left of each guest.
Main course — Next comes the main part of the breakfast. Each plate is filled by the host or hostess and placed by the waitress, or individual servings are made from the pantry.
Coffee — Coffee is served by the hostess, or brought in and placed at the right of each guest. The handle of the cup should be turned away from the guest. Loaf sugar should be placed on the edge of the saucer, so that the guest may take it or leave it as he chooses.
Rolls are passed.
Crumbs are not removed at a formal breakfast.
*Note — A silver tray is especially pretty to use.
8 P. M. FORMAL DINNER.
First course — Fruit cocktail in orange baskets.
Second course — Beef bouillon, toasted triscuits.
Third course — Fillet of fish, tartare sauce.
Fourth course — Cheese croquettes.
Fifth course — Roast lamb, caper sauce, new potatoes, brussels sprouts creamed.
Sixth course — Asparagus patties.
Seventh course — Raspberry ice.
Eighth course — Roast duck, olive and almond sauce, grape fruit marmalade.
Ninth course — Kumquat and apple salad, mayonnaise, saltines.
Tenth course — Pistachio ice cream in crystal cups on spun sugar. Gold cake.
Eleventh course — Graham wafers, dates. Twelfth course — Cafe noir, demi tasse.
1 P. M. FORMAL LUNCHEON.
(Ladies Only.) First course — Sugared pineapple. Second course — Cream of asparagus puree.
Third course — Planked halibut (garnished), potato glace, spinach, French bread.
Fourth course — Creamed sweet bread in patty shells. Fifth course — Pepper salads, mayonnaise, cheese sandwiches. Sixth course — Maple parfait, Venetian cakes. Seventh course — Coffee.
11 A. M. FORMAL BREAKFAST.
(Color Scheme, Pink, Green, Yellow.) First course — Sliced cucumber, garnished with green and pink roses (radish and olives).
Second course — Light omelet with tomato sauce. Third course — Creamed crab in bread croustades. Fourth course — Waffles — orange sauce. Fifth course — Strawberries and cream. Sixth course — Coffee.
Menus
WEDDING BREAKFAST.
First course — Melon — iced.
Second course — Cream of cauliflower soup, croutons. Third course — French breaded lamb chops, French fried potatoes, hot biscuit.
Fourth course — Creamed peas in timbales. Fifth course — Pineapple and celery salad. Sixth course — Bombe glace, wedding cake. Seventh course — Coffee.
MENUS FOR DINNERS ON EASTER DAY.
Fancy Frills to Show Spirit of Season at the Table.
Anchovy canapes
Grape fruit with cherry
Cream puree of asparagus
Roast duck, olive and almond sauce
Ginger aspic, duchess potatoes shaped like' tiny chicks (use
budless cloves for feet and allspice for eyes)
Fried egg plant
Records on this page
Formal DinnerFormal BreakfastFormal Luncheon