Elementary Home Economics: First Lessons in Sewing and Textiles, Foods and Cookery, and the Care ... by Mary Lockwood Matthews

Author:Mary Lockwood Matthews
Language: eng
Format: epub
Publisher: Little, Brown, and company
Published: 1921-03-25T05:00:00+00:00

Arrangement op "Cover" for Dinner

1, Napkin; 2, Salad Fork; 3, Dinner Fork; 4, Dinner Plate; 5, Dinner Knife; 6, Soup Spoon; 7, Dessert op Sauce Spoon; 8, Coffee Spoon; 9, Butter Plate; 10, Water Glass.

from the edge of the table. To the left of the fork lay the neatly folded napkin.

At the end of the knife, place the glass, right side up. At the end of the forks, place the bread-and-butter plate.

When flowers are used they should be low, or not high enough to obstruct the view across the table.

The dishes from which foods are to be served should be placed conveniently for those doing the serving. Place the serving-spoons and the carving-knife and fork where they will be needed, but do not place them in the dishes before beginning the serving.

Cups and saucers, sugar-bowl and cream-pitcher, should be placed in front of the hostess, with the coffeepot or teapot at her right.

The table should never look crowded with dishes. When the hostess is serving the meal, a tea-cart at her side may be used for holding dessert-dish, bread-plate, water-pitcher, etc.

Place the chairs so that the edge of the seat just touches the tablecloth, but does not keep it from hanging straight.

STYLE OF SERVING

There are three methods of serving meals:

1. English, used in ordinary family service. Foods are served at the table by the host and hostess and other members of the family. The served dishes may be passed by the household helper, or passed from one person to another at the table. The hostess usually serves the soup, salad and dessert; the host serves the meat and vegetables. This is the style of serving used in most American homes.

2. Russiany used for very formal meals. Each plate is served in the kitchen and placed in front of the guest by the household helpers; or the empty plates are placed before each guest and the serving-dishes are passed to each person by the household helper. No serving-dishes are placed on the table. This form of service is not practical for the ordinary family, because it requires more work than the Englkh service.

3. Combinationy used for informal meals. This is a combination of the two other styles. For example, the soup or salad is served in the kitchen, and the meat and vegetables are served at the table.

216 ELEMENTARY HOME ECONOMICS

Every hostess may follow her own ideas about serving, as far as details are concerned, but a few general rules should be followed.

1. Serving-dishes from which the guest is to serve himself must be passed to the left of the guest. Why?

2. Plates that have been served are placed in front of the guest from the right side. Why ?

SeHVING-DIBH PAaSED TO TUB LEFT

3. Used plates are removed from the right side when it is possible to do it conveniently.

4. When removing dishes between the courses, use the following order: remove the used dishes, then the dishes containing food, next the clean dishes and silver that will not be needed further, then the crumbs from the cloth (if necessary).

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