The hostess of to-day by Larned Linda Hull 1853-1939

Author:Larned, Linda Hull, 1853-1939
Language: eng
Format: epub, pdf
Tags: Cookery, American, cbk
Publisher: New York : C. Scribner's
Published: 1907-03-25T05:00:00+00:00

All salads are suitable for lunclieon, but care should be taken, however, not to serve meat too often. Only vegetable salads should be served at dinner. If a French dressing is used, the host or hostess may prepare the salad on the table, but at formal dinners it is usually made in the butler's pantry, just before serving ; a French dressing will not bear waiting. A vegetable salad is usually served with game and is often followed by a hot cheese course. With a heavy dinner the light salad is more desirable, and if there is no game, the salad may be served with cheese or cheese preparations. This is the English way, however, and if the hostess prefers to serve cheese and wafers after the dessert, it is perfectly proper to do so. Serve the salad as you do all of the other courses, followed by the cheese and pulled bread, or wafers. Remove this course in the same manner you have taken the others. In the next section. Eggs and Cheese,

directions are given for clearing the table.

151

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.