,,how ,,to ,,prepare ,,and ,,serve ,a ,,meal ,,and ,,interior ,,decoration ,by ,,lillian ,b4 ,,lansdown ,,contents ,,how ,,to ,,prepare ,,and ,,serve ,a ,,meal ,,chapter ,i4 ,,before ,,the ,,meal ,,is ,,served ,,ii4 ,,enter ,,the ,,waitress ,,iii4 ,,breakfast ,,iv4 ,,luncheons ,v4 ,,the ,,informal 7,,home7 ,,dinner ,,vi4 ,,the ,,formal ,,dinner ,,vii4 ,,afternoon ,,teas ,,viii4 ,,suppers ,,ix4 ,,outside ,,the ,,eighteenth ,,amendment ,x4 ,,carving ,,hints ,,xi4 ,,planning ,a ,,menu ,,xii4 ,,menus ,,for ,a ,,thanksgiving1 ,a ,,christmas ,,and ,a ,,lenten ,,dinner ,,interior ,,decoration ,i4 ,,lines ,,and ,,curves ,,ii4 ,,form1 ,,color ,,and ,,proportion ,,iii4 ,,individual ,,rooms ,,of ,,the ,,house ,,iv4 ,,living-,,room1 ,,drawing-,,room ,,and ,,library ,v4 ,,bed ,,room1 ,,nursery ,,and ,,play ,,room ,,vi4 ,,some ,,hints ,,anent ,,period ,,furniture ,,chapter ,i ,,before ,,the ,,meal ,,is ,,served ,before the meal which is to be served comes from the kitchen by way of the butler's pantry to the dining room1 there are many things to be considered4 ,the preparation of the meal 7not the process of its cooking1 but its planning as a composite whole7 and all the various details which precede the actual sitting down at the table of those who expect to enjoy it1 must be seen to4 ,the preparation of the meal1 its menu1 will be dealt with later1 in connection with the meal itself4 ,for the present we will concentrate on its preparatory aspects4 ,,in ,,the ,,butler',s ,,pantry ,the butler's pantry is the connecting link between kitchen and dining room4 ,it is at the same time an arsenal and a reserve line1 equipped with requisites to meet all emergencies4 ,the perfect butler's pantry should contain everything1 from vegetable brushes for cleaning celery to a galvanized refuse can4 ,in between come matches1 bread boards1 soap1 ammonia and washing soda1 a dish drainer1 every kind of towel1 cheesecloth and holder1 strainers 7for tea1 coffee and punch71 ice water1 punch and soup pitchers of enamel ware1 the tools and seasonings for salad making1 cut-glass brushes1 and knives of different sizes4 ,in the butler's pantry the soiled linen should be kept1 if possible in a hamper1 if not1 in a bag4 ,there should also be a towel rack1 an electric or hot-water heater for keeping food hot and--we are speaking of the ideal pantry1 of course--a small icebox where table butter1 cream and salad dressing may be kept1 and plates chilled for serving cold dishes4 ,adding a linen closet with shelves1 a chest of drawers 7for tablecloths1 napkins1 doilies1 centerpieces1 etc47 and the necessary shelves for china and glass 7hang your cups and save space671 and we may leave the butler's pantry and enter the dining room4 ,,before ,,anything ,,edible ,,comes ,,to ,,the ,,table ,we will not waste time on directions regarding the laying of the tablecloth4 ,only remember that it must form a true line through the center of the table 7your silence cloth had best be of table padding1 a doubled cotton flannel or asbestos7 and not hang below the table less than nine inches4 ,the usual arrangement of the centerpiece in the center of the table 7the table itself being immediately under the light1 unless the waitress is thereby prevented from moving between the table and sideboard7 with its dish of fruit or ferns or flowers 7never so high as to cut off view or conversation7 can be varied to suit individual taste4 ,but the covers 7the plates1 glasses1 napkin and silver of each individual7 must always be in line1 opposite each other on the opposite sides of the table4 ,the plate doilies indicate the covers when a bare table is laid4 ,the service plate which each person receives stays where put unless it is replaced by a hot plate4 ,,napkins1 ,,silver1 ,,china ,,and ,,glass ,napkins 7fold flat and square7 lie at the left of the forks4 ,the hem of the napkin1 turned up1 should parallel the forks and the table edge4 ,when dinner is served without a maid1 everything yields to avoiding leaving the table4 ,in that case put on the dessert silver 7which otherwise should not be done7 with the other dinner silver4 ,place all silver in its order of use1 and remember that three forks are enough4 ,if more are needed let them appear with the courses which demand them4 ,the quietest and therefore most desirable way of putting the dessert silver on the table1 is to serve it from a napkin1 from the right4 ,knives should have their cutting edge toward the plate1 at its right1 and lie half an inch from the table edge4 ,spoons1 bowls facing upward1 lie at the right of the knife2 forks at the left of the plate4 ,when shell food is served 7clams1 oysters or mussels7 the fork is placed at the right of the plate4 ,the upper right-hand side of the bread and butter plate is the place for the butter spreader4 ,in general do not arrange your cover too loosely1 and see to it that the glass1 china and silver for each cover sets close without the pieces touching4 ,glasses are placed just above the knives1 a little to the right4 ,neither cups nor glasses should ever be filled to the brim4 ,the bread and butter plate 7bread and butter are1 as a rule1 not served with formal dinners7 somewhat to the left1 beyond the service plate4 ,between each two covers1 or just in front of each1 place your pepper and salt sets4 ,the salt spoon lies across the open saltcellar4 ,when the table is set for some impromptu meal at which a knife will not be used1 the fork takes the place of the knife at the right-hand side1 and the teaspoon is laid beside the fork4 ,,desirable ,,improvements ,no one wants to see the inner economy of the butler's pantry1 nor should the perhaps fragrant but cloying odors of the kitchen be wafted into the dining room whenever the swingdoor of the pantry opens or closes4 ,the screen obviates both disadvantages4 ,another improvement has been the introduction of the serving table in place of the sideboard4 ,it now conveniently holds all the extras needed for the meal4 ,,chapter ,,ii ,,enter ,,the ,,waitress ,the waitress has already been busy1 as we have seen1 laying the cloth and covers for the meal4 ,now1 however1 she must live up more closely to the implied meaning of her name4 ,either the hostess or the daughter of the family who is acting as waitress1 or the waitress herself announces the meal4 ,for informal service1 with a member of the family acting as a waitress1 the former may quietly leave the table to attend to the bringing on or carrying off of a course1 or to supplying water1 butter1 etc4 ,but the same care and attention to everyone's needs is expected of her as of a regular waitress4 ,water1 butter1 rolls1 bread1 etc41 should never have to be asked for4 ,within reach of hand the waitress should always have a soft napkin to remove any liquid spilled during the meal1 at once covering the spot with a fresh doily4 ,she must see to it that there are hot plates for hot dishes1 and chilled plates for cold ones4 ,,the ,,maid ,,at ,,the ,,table ,the waitress should serve and remove everything1 except beverages and extra silver from the guest's left4 ,fork and spoon should always be easily at hand for the person served1 and dishes should never be offered and removed by reaching across a cover4 ,remove glasses1 cups and saucers from the right1 and serve all beverages from the right4 ,plates should be placed and removed1 one by one4 ,two plates of food 7especially salads or soup7 may be brought into the dining room at the same time1 but one should be left on the serving table4 ,the host is served last1 the hostess first1 then the guest of honor 7at the hostess' right71 then the guest at the right of the host1 and so on till all have been served4 ,waitresses should not grasp the edge of the plate or put the thumb over the rim in placing or handling4 ,the left hand should always be used for removing plates4 ,take away with each course whatever is needed for a later one1 large dishes of food1 soiled china1 glass and silver4 ,then crumb the table with a small plate and clean1 folded napkin4 ,when serving dishes of food do so with a dinner napkin folded square on the palm of the hand4 ,the serving dish should be held firmly and not too high4 ,if necessary steady with right hand on edge of dish4 ,close contact with the person served always should be avoided4 ,the serving tray comes into its own for removing or passing cream and sugar1 pepper and salt1 etc4 ,candies1 salted nuts1 water and wineglasses stay on the table until the meal is over4 ,in clearing the table remove glass and silver first1 brush up crumbs which may have fallen on the floor1 and carefully shake1 fold and put away the table linen4 ,,chapter ,,iii ,,breakfast ,breakfast is the first meal of the ,american day4 ,it should be daintily and deftly served4 ,fruit1 cereal and some main dish 7bacon1 fish1 eggs7 together with toast1 hot rolls or muffins1 coffee1 tea or cocoa1 are its main essentials4 ,the bare1 doilied table is popular for breakfast use4 ,,breakfast ,,fruit ,fresh pears1 plums1 peaches1 apricots1 nectarines1 mandarins and apples are all served in the same manner--on a plate about six inches across1 with a silver fruit knife for quartering and peeling4 ,if a waitress serves1 fruit knife and plate are placed first1 and then the dish containing the fruit is passed4 ,berries--raspberries1 blackberries1 blueberries1 strawberries1 as also baked apples1 stewed fruits 7peaches1 prunes and apricots7 and all cooked fruits1 are offered in little fruit dishes on service plates1 together with powdered 7or fine granulated7 sugar and cream4 ,strawberries are sometimes left unhulled1 when of exhibition size4 ,they then should be served in apple bowls or plates1 with powdered sugar on the side4 ,in serving grapes1 the waitress1 after supplying fruit plates1 passes a compote containing the grapes and offers fruit shears1 so that each guest may cut what he or she desire4 ,cherries are served in the same manner1 with the addition of a finger bowl4 ,when grapefruit is served1 it is usually as a half1 the core removed and sugar added1 on a fruit plate or in a grapefruit bowl1 together with an orange spoon4 ,oranges may be served from a compote1 whole1 and may be eaten cut crosswise in halves1 with the orange spoon2 or peeled and eaten in sections4 ,if oranges are served peeled and sliced on a fruit plate they may be eaten with a fork4 ,sugar should always be passed when they are eaten in this way4 ,orange juice is the extracted juice served in small glasses two-thirds full4 ,cantaloupe 7filled with cracked ice7 and honeydew melon 7it is smart to accompany the latter with a slice of lemon7 are served in halves or quarters1 on fruit plates 7or special melon dishes7 and eaten with a fruit spoon4 ,sugar1 salt and pepper should be offered with these by the waitress4 ,watermelon is usually cut in wedges or circles4 ,it should always be served very cold1 on a large fruit plate1 and with fruit knife and fork4 ,if half-melons are served1 with the rind1 the host cuts egg-shaped pieces from the fruit1 and places it on individual plates for passing by the waitress4 ,bananas may be served in the skin at breakfast1 or peeled and sliced1 with sugar and cream1 or sprinkled with sugar and lemon juice4 ,shredded pineapple1 sprinkled with sugar1 or sliced pineapple 7slices an inch thick7 may be served from a large dish by the waitress4 ,fruit at breakfast does not necessarily demand a waitress4 ,in may be served at each cover before the guests and family seat themselves4 ,it does call for a finger bowl1 however4 ,only when berries or sliced fruits are served can the finger bowl be omitted4 ,,cereals ,cereals are a matter of personal taste4 ,cooked cereals1 such as oatmeal1 rolled oats1 hominy1 corn-meal mush and cracked wheat should come on the table hot1 and be served in bowls with sugar 7brown sugar1 if preferred7 and cream4 ,again1 the host may serve the cereal from a large porringer1 the waitress bringing him the individual bowls1 and taking them to the guests when filled4 ,dry cereals are served in the same way4 ,puffed grains or flakes gain crispness and flavor when reheated1 not browned1 before serving4 ,,toast ,the best breakfast toast is that made at the table over an electric toaster4 ,be sure1 if you have ,french toast1 hot cakes or waffles served1 that they come from the kitchen hot4 ,a perforated silver cover should cover the plate containing them to prevent their cooling4 ,never use a soup plate or bowl for the purpose6 ,the steam cannot escape and the toast grows soggy4 ,do not forget syrup when waffles1 hot cakes or ,french toast are served4 ,some prefer cinnamon and sugar to syrup with hot cakes1 and they should also be on hand4 ,,bacon ,bacon is the ideal breakfast meat4 ,the rasher of bacon should be served piping hot on a hot silver platter1 in crisp1 curling slices4 ,incidentally1 it should be just as crisp when it appears with a favorite companion1 as bacon and eggs4 ,,eggs ,cooked in the shell 7medium or soft-boiled7 eggs should be served in an egg cup or egg glass1 on a plate1 and under cup or glass4 ,each egg thus served should be accompanied by a silver egg cutter and 7unless there is plenty of silver at the cover7 a silver spoon4 ,a vegetable dish or a small plate will do for the hard-boiled egg4 ,poached eggs appear in individual shirred egg dishes1 to the left of each cover1 on small plates with service spoon4 ,scrambled eggs are served in individual portions1 as above2 or distributed by the host from a large platter1 and passed by the waitress4 ,omelet should be served on a large platter with hot individual service plates before the host4 ,the waitress may pass the individual portions or--it is customary with scrambled eggs--they may be passed from host to guest around the table4 ,,coffee ,coffee is the favorite and logical breakfast drink1 though some prefer tea1 cocoa and milk4 ,the breakfast coffee service should be placed before the hostess4 ,in its most attractive form it comprises a large silver tray1 which holds coffee 7or percolator71 the hot-water pot1 creamer1 sugar bowl with tongs1 and cups and saucers4 7,there may also be a bowl for the water used to heat the cups47 ,when tea is the breakfast beverage the samovar takes the place of the percolator4 ,the large silver service platter may be dispensed with1 if desired1 in favor of a tile to hold the coffee urn1 the other components of the service being grouped about it4 ,there is a charming touch of intimacy about coffee made at the table with an electric percolator1 poured by the hostess and passed at the table 7or by a waitress74 ,when the hostess pours she should at the same time ask the guest's preferences 7those of members of the family are supposed to be known7 as regards cream and sugar4 ,cream and sugar always enter the cup first6 ,the true coffee-drinker at once notices a difference in flavor if the coffee first be poured1 and the cream and sugar added4 ,,for ,,the ,,children ,if the children eat breakfast with the family1 a regular child's service1 with attractive little knives and spoons should be provided1 and his whole service1 preferably1 should be arranged on a tray near the table's edge4 ,every child likes to have his own porridge bowl1 his mug and little milk pitcher1 and having his own table tools teaches him to be neat and self-reliant4 ,,chapter ,,iv ,,luncheons ,,the ,,informal ,,luncheon ,the informal luncheon or lunch--originally the light meal eaten between breakfast and dinner1 but now often taking the place of dinner1 the fashionable hour being one 7or half after if cards are to follow7--is of two kinds4 ,the buffet luncheon1 at which the guests eat standing2 and the luncheon served at small tables1 at which the guests are seated4 7,in general all that is here said with regard to the buffet luncheon1 applies to the buffet supper or evening spread4 ,the only actual difference is that lighted candles may be used at an evening luncheon1 and that the daytime luncheon may offer courses more variegated and solid in character than would be suitable for evening eating47 ,plates1 silver and napkins are conveniently arranged on a laid table in the case of the buffet lunch4 ,one or two hot and one or two cold dishes 7according to the number of guests who are to be fed71 and one or two iced desserts with one cream or jelly in mold should be sufficient4 ,the knife is tabooed at the buffet lunch1 hence all the food must be such as can be eaten with fork or spoon4 ,as a rule1 friends of the hostess serve 7host and hostess may help71 though1 if convenient1 waitresses may see to the wants of the guests4 ,to keep the table from looking crowded1 maids may replenish the dishes from pantry or serving table as may be necessary4 ,plates of sandwiches or filled rolls 7not too far from the table edge7 olives and relishes should also be arranged on the table1 though cakes1 candies and salted nuts may be passed by the maids4 ,the rolls go with the hot course1 the sandwiches with the salad4 ,when a buffet lunch is served at a big reception1 with any number of guests coming and going1 all the buffet refreshments should appear on the table at the same time4 ,the following dishes cover the essentials of a buffet luncheon4 ,beverages3 punch1 coffee1 chocolate 7poured from urn1 or filled cups brought from pantry on tray72 hot entrees of various sorts 7served from chafing dish or platter7 preceded by hot bouillon2 cold entrees1 salads1 lobster1 potatoes1 chicken1 shrimp1 with heavy dressings2 hot rolls1 wafer-cut sandwiches 7lettuce1 tomato1 deviled ham1 etc472 small cakes1 frozen creams and ices4 ,the informal luncheon at small tables calls for service by a number of maids1 hence the buffet plan is preferable4 ,,the ,,formal ,,luncheon ,a luncheon set 7a luncheon cloth or center-piece with doilies of the same color and design7 or a bare table may be used for the formal luncheon1 with special luncheon napkins1 in a three-cornered fold4 ,butter is not usually served1 the individual dishes 7filled7 are placed at the top of the plate without doily1 and if a cup of some sort is to be served1 an apollinaris glass is placed a little below the water glass4 ,bread and rolls had best be passed1 though they may be placed in or on a napkin1 instead of a bread dish4 ,favors1 if used1 should appear at the top of the plate1 or grouped about the center-piece1 with connecting ribbons to the plates4 ,this is an attractive form of arrangement4 ,dishes of candies and bonbons 7with bonbon spoon beside them7 are placed on the table at will1 wherever they make the best appearance1 but large dishes with spoon must be taken from the serving table and passed4 ,,the ,,formal ,,luncheon ,,menu ,the cocktail is the preliminary entering wedge of the formal luncheon4 ,some hostesses serve a light cocktail with very thin sandwiches or wafers in their drawing room before luncheon proper is served4 ,at the latter the fruit cocktail 7served on small plate1 with doily1 glass and spoon7 or a ,lobster or ,scallop ,cocktail 7oyster fork7 is followed by the first course4 ,here there is a wide choice--,cream of ,pea soup with or without croutons1 ,lobster ,bisque1 ,mock ,turtle1 ,consomme 7,parmesan or ,chicken71 ,white ,soup with ,wine--whatever best fits in with the general scheme of the luncheon may be served4 ,the handles of the bouillon cup1 when it is placed before the guest1 should parallel the edge of the table4 ,the passing of ,bread ,sticks1 ,olives and ,radishes should precede the removal of the bouillon cup1 and the placing before the guest of the warmed plates for the fish4 ,here we have the same embarrassment of riches4 ,deviled ,crabs1 ,fried ,sardines1 ,fish ,cutlets with ,dutch ,sauce1 ,fried ,shad ,roe1 ,oyster and ,mushroom ,patties1 ,halibut in any style1 together with rolls 7passed in napkins7 and ,dressed ,cucumbers will answer for the fish course4 ,before the meat course the claret cup should be poured1 the waitress ready with napkin in her left hand to catch any drops which may spill from the pitcher4 ,we will merely indicate five choices for the piece de resistance of the formal luncheon1 #a4 ,fillets of ,beef1 with ,raisin ,sauce1 ,parisian ,potatoes 7ball-shaped7 and ,french ,peas4 #b4 ,broiled ,wild ,duck1 ,curried ,vegetables1 and ,currant ,jelly ,sauce4 #c4 ,fried ,chicken with ,tomato ,mayonnaise1 ,steamed ,new ,potatoes and ,boiled ,green ,corn4 #d4 ,squab ,breasts larded around hot ripe ,olives1 with ,brown ,sauce1 and ,potato ,croquettes with ,peas4 #e4 ,roast ,saddle of ,venison1 with ,saute ,potato ,balls and ,broiled ,tomatoes with ,horseradish ,hollandaise ,sauce4 ,none of these combinations should disappoint a formal luncheon guest4 ,when this course is over1 the salad should be substituted for the dinner plate which has been removed4 ,the salad is by no means the least attractive among the courses4 ,you may have ,pepper and ,fruit ,salad1 with ,nut-,bread ,sandwiches or an ,asparagus ,salad with ,lemon ,rings4 ,you may incline to ,spring ,salad with ,horseradish ,sandwiches or to ,dressed ,lettuce with ,cheese-,bread ,wafers4 ,or1 again1 you may prefer ,chicory ,salad with ,cheese ,croquettes4 ,you have but to choose4 ,with the passing of the salad and its sandwiches1 salt and pepper sets are removed1 the table is crumbed and the ice-cream plates are laid out1 together with ice-cream forks and spoons4 ,will you have ,maroon ,ice ,cream with ,sponge ,drops or a ,tutti-,frutti ,ice8 ,canton ,mousse with ,cream ,cones1 or ,orange ,cream ,sherbet with ,chocolate ,petits ,fours8 ,chocolate ,parfait with ,lady ,fingers or ,frozen ,neapolitan ,charlotte with ,marshmallow ,wafers8 ,you must exercise your individual choice among these and a hundred others4 ,the passing of the finger-bowl service 7plate1 bowl and doily7 precedes the appearance of the demi-tasse1 and the passing of candies and bonbons4 7,at less formal luncheons1 the hostess pours the coffee at the table4 ,when this is done the service usually is placed before her when the dessert course ends47 ,the more formal luncheon dictates that coffee be served in the drawing room4 ,here the waitress passes the after-dinner coffee which the hostess pours4 ,if it seems preferrable to serve coffee at the table1 the waitress1 after she has placed the finger-bowl service1 puts the coffee at the guest's left hand1 and passes him cream and sugar4 ,when he has removed his finger bowl the guest uses the plate for his bonbons4 ,,chapter ,v ,,the ,,informal 7,,home7 ,,dinner ,the setting of the table for the home dinner follows the general rules already given4 ,as it is a quite informal affair1 however1 the side dish 7never seen at a formal dinner7 is permissible4 ,dessert1 too1 may be served in a small dish set in a plate4 ,a carving cloth 7for paterfamilias usually carves at the home dinner7 protects the tablecloth from spatters and bits of crisp fat which the most skillful carver cannot always avoid sending over the dish4 ,if a maid serves1 she should always have an extra plate1 one more than the number of individuals to be served4 ,she will need it4 ,a salad served with meat1 at an informal dinner1 is placed on the right side1 from the right1 the exception to the rule of serving from the left4 ,vegetables1 once served1 are taken back to the kitchen1 to keep them warm4 ,if a second serving is desired1 the mistress rings4 ,suit yourself about having the serving silver placed on the table before the dish to be served is carried in4 ,the latest wrinkle--and it is a time and step-saving one--dictates that the silver be brought in on a platter4 ,the soup1 to be served hot 7it should always be served in soup plates at dinner and never in bouillon cups7 must be brought in after the family have taken their places4 ,a family dinner may be served quite comfortably even without a maid4 ,the table set and the service laid1 the younger members of the family should attend to her duties4 ,one may bring in the soup1 hot1 in individually heated plates4 ,another may fill the water glasses1 pass butter or sauces and remove dishes between courses4 ,the most convenient way of serving vegetables1 under these circumstances1 is for some member of the family next the carver to attend to it1 as soon as meat has been laid on the plate4 ,it saves extra passing4 ,see to it that too many things--butter1 salt1 pepper1 cream1 sauces1 etc4--are not traveling about the table at once4 ,all the formal features of the more formal meals may be dropped or modified to suit individual needs or circumstances in the informal home dinner4 ,,twelve ,,menus ,,for ,,good ,,family ,,dinners #a4 ,corn ,mock ,bisque4 ,roast ,chicken with ,bread ,stuffing1 ,giblet ,gravy4 ,boiled ,rice4 ,saute ,egg ,plant4 ,stuffed ,green ,peppers4 ,prune ,pudding4 ,black ,coffee4 #b4 ,onion ,soup4 ,fried ,smelts1 ,sauce ,tartare4 ,broiled ,porterhouse ,beefsteak4 ,maitre d',hotel ,butter 7#a_/d cup butter1 #a_/b teaspoonful salt1 #a_/h teaspoonful pepper1 tablespoonful lemon juice1 #a ditto parsley1 fine chopped2 work butter in bowl with wooden spoon till creamy1 then add other ingredients slowly74 ,potato ,strips4 ,creamed ,turnips4 ,steamed ,chocolate ,pudding1 ,sterling ,sauce4 #c4 ,carrot ,soup4 ,braised ,beef4 ,boiled ,potatoes with ,butter and ,parsley4 ,fried ,parsnips4 ,onion ,souffle4 ,spiced ,apples a la ,lyman 7#f large apples1 #c_/d cup sugar1 #a teaspoonful cinnamon1 #a_/d teaspoonful salt1 #a_/d cup water3 arrange cored and pared apples in baking dish1 mix sugar1 salt and cinnamon and fill cavities4 ,add water1 bake till apples are soft1 basting repeatedly with syrup in dish4 ,remove1 cool1 pile meringue on top of each apple4 ,back to oven and bake for eight minutes4 ,chill and serve with sugar and cream74 ,black coffee4 #d4 ,huntington ,soup and ,celery4 ,braised ,leg of ,mutton4 ,mashed ,sweet ,potatoes4 ,beets1 ,sauce ,piquant4 ,stuffed ,tomato ,salad1 ,boiled ,dressing4 ,cream ,jelly4 #e4 ,onion ,soup4 ,beefsteak a la ,henrietta ,saute ,potato ,balls1 ,mashed ,turnips4 ,cheese ,salad4 ,coffee ,sponge4 #f4 ,corn and ,chicken ,soup4 ,braised ,fowl1 ,chestnut ,stuffing4 ,duchess ,potatoes1 ,fried ,tomatoes 7,parmesan74 ,honeycomb ,pudding1 ,creamy ,sauce4 ,coffee4 #g4 ,brown ,soup with ,macaroni ,rings4 ,creamed ,mushrooms4 ,roast ,leg of ,veal4 ,mashed ,potatoes4 ,brussels ,sprouts with ,celery4 ,asparagus ,salad4 ,fruit ,tapioca4 ,coffee4 #h4 ,clam ,bouillon4 ,boiled ,leg of ,mutton1 ,caper ,sauce1 ,mashed ,potatoes1 ,fried ,cucumbers4 ,peach ,cabinet ,pudding4 ,crackers and ,cheese4 ,black ,coffee4 #i4 ,broiled ,fish1 ,cold ,slaw in ,cabbage ,shell4 ,stuffed ,hearts with ,vegetables4 ,potatoes ,goldenrod1 ,almond ,pudding1 ,whipped ,cream4 ,assorted ,fruit4 ,coffee4 ,these are samples of what is possible in the way of tasty combinations for the informal family dinner4 ,,chapter ,,vi ,,the ,,formal ,,dinner ,from the informal dinner in which the family waits on itself1 to the formal dinner1 at which two waitresses attend to the comfort of the diners1 is but a step4 ,yet it is a serious one for the hostess who gives the latter form of dinner4 ,the cook often requires extra help 7dishwashing1 etc472 and where a chambermaid is available1 she has to be drafted as a second waitress or an extra waitress engaged4 ,there must be a helper on duty in the pantry1 for there must be no hitch in any detail of the formal dinner service4 ,so the extra pantry-hand must serve soup and pour coffee1 see that there is crushed ice always ready1 stack up soiled dishes1 open wine bottles 7yes1 this is still done67 and be prepared to do anything else which will help make the dinner a success4 ,,the ,,what',s ,,what ,,of ,a ,,formal ,,dinner ,the fine damask tablecloth is a feature--though the table is set practically as though for a formal luncheon--and large-size dinner napkins are the rule4 ,the parsnips of circumstance are not buttered at the formal dinner1 though the bread and butter plate sometimes shows its face as a serving convenience for bread1 celery1 olives and radishes4 ,wineglasses still appear in formal dinners given in private4 ,this provides for quite an array of glassware4 ,at the point of the knives1 in the following order stand the water goblet and the iced tea glass or appolinaris glass4 ,the wineglasses 7usually no more than three wines are served7 are grouped to the right of the water goblet4 ,their order is that of use4 7,there are separate glasses for high and low cocktail1 sherry1 sauterne1 claret1 champagne1 cordials and whiskey47 ,each guest has his own nut dish1 placed directly before him4 ,candles are lit and water glasses half-filled a few minutes in advance of the dinner announcement1 and the hostess already having arranged place cards before this is done4 ,,the ,,courses ,the initial course may be placed on the table before dinner is announced or may be served after4 ,if1 however1 you serve cocktails in the drawing room with the accompanying caviar or lettuce sandwiches1 or if you serve a canape1 do not repeat the latter as the opening of the dinner4 ,for instance1 you should not serve a ,lobster ,canape in the drawing room and a ,finnan ,haddie ,canape at the dinner table4 ,fruit cocktails of every kind1 and canapes are in order for this commencement of the meal4 ,a ,,good ,,fruit ,,cocktail ,,recipe ,mix shredded pineapple1 halved strawberries1 7fresh1 not preserved71 with grapefruit pulp1 the pulp in a two to one proportion to the pineapple1 chill and cover with wine dressing4 ,to be served in champagne glass1 with top garnish of a large strawberry for each glass4 ,the soup course may be preceded by one of fruit1 where the cocktail or canape has been served in the drawing room4 ,supposing it to be strawberries1 the berries will already be waiting in a small plate when the guests take their seats upon entering the dining room4 ,they should be unhulled1 large1 selected berries1 and may be eaten either by hand 7dipped in the sugar mound into which they are thrust on the plate7 or with the strawberry fork4 ,the serving of a finger bowl with this course is a matter of taste4 ,when this course has been removed1 the soup is served1 and the head waitress pours the sherry1 while cakes and olives are passed by a second waitress4 ,if fish comes next--we will presume the fish to be ,shad a la ,delmonico1 ,halibut a la ,meniere or ,turbans of ,flounder--it is passed in the platter1 followed by rolls and ,cucumber ,ribbons1 ,dressed ,cucumbers or ,sliced ,cucumbers1 as the case may be4 ,then the fish course is taken from the table and we come to the entree4 ,if one entree is the limit it precedes the roast4 ,where you have two entrees the heavy 7meat7 entree comes first1 then the lighter 7vegetable7 one4 ,let us say we have only ,delmonico ,tomatoes or ,mushroom ,croquettes4 ,we would carry on next with our roast fowl or flesh4 ,but if we have ,oyster and ,mushroom ,patties and ,roast ,ham with ,cider ,sauce as entrees1 the ,roast ,ham1 being the heavier1 should be served first4 ,our roast--the champagne was poured from the right side with the right hand after the removal of the fish plates--is now due4 ,the entree plates in turn have been taken away and the warm dinner plates substituted for them4 ,ah1 the roast6 ,what shall it be8 ,there is so much from which to choose4 ,it cannot be too epicurean for a formal dinner4 ,fillet of ,beef ,larded with ,truffles1 with a ,brown ,mushroom ,sauce2 ,crown of ,lamb 7crowned with ,green ,peas and surrounded by ,fried ,potato ,balls72 ,roast ,turkey with ,truffle ,gravy2 ,venison ,saddle1 ,chateaubriand of ,beef1 ,sirloin ,steak1 there is no lack of choice4 ,when both roast and game are served1 a frozen punch is supposed to draw the line of demarcation between them1 and the salad enters with the game instead of being counted as an individual course4 ,while one waitress passes the roast1 another follows with the potatoes4 ,other vegetables and rolls then come in order and1 if the nut dishes of any of the guests are empty1 they are refilled4 ,when more than a single meat course is served at a formal dinner1 the sorbets and frozen punches should be dropped4 ,in such a case they are only permissible at an especially large official dinner1 a banquet or a large hotel spread4 ,after dinner plates have been taken away the salad 7already arranged on the plate1 the fork on the right hand side7 is served from the right1 and sandwiches are passed4 ,the variety of possible salads has already been alluded to in the consideration of the formal luncheon1 hence nothing need be added here on that head4 ,with the emptied salad plate are removed peppers and salts 7on tray7 and the table crumbed1 the ice cream plate 7as at the formal luncheon7 is placed4 ,the ice cream mold is passed with the mold already cut1 but retaining its shape1 to facilitate the guest's helping himself4 ,together with the ice cream1 the accompanying small cakes are passed4 ,the appearance of the finger bowl service follows the removal of the dessert plates4 ,the finger bowl should be approximately one-fourth full of luke-warm water 7never cold7 and garnished4 ,the dessert plate is removed with the left hand1 the plate1 finger bowl1 and doily served with the left4 ,the passing of the bonbons concludes the actual service at the table4 ,coffee1 as already mentioned1 is poured by the hostess in the drawing room and1 after the waitress has collected and removed the coffee service 7and cups and saucers7 she may1 in the event that cordials are served1 return with the cordial service1 which the hostess pours and the waitress serves as in the case of the coffee4 ,if the ladies only retire to the drawing room1 one waitress serves them there with coffee1 while another remains in the dining room4 ,here she passes cigars and cigarettes on a tray1 together with a lighted candle or matches1 and then serves coffee and cordials or brandy and soda4 ,it is good form for the waitress to serve carbonated water in apollinaris glasses in the drawing room about an hour after the conclusion of the dinner4 ,,three ,,formal ,,dinner ,,menus #a4 ,grapefruit4 ,chicken ,consomme with ,oysters4 ,bread ,sticks 7served like roll in napkin74 ,deviled ,crabs4 ,chicken ,mousse with ,sauterne ,jelly4 ,saddle of ,mutton4 ,white ,potato ,croquettes4 ,carrots and ,turnips a la ,poulette4 ,currant ,mint ,sorbet4 ,mushrooms au ,casserole4 ,roast ,grouse1 ,bread ,sauce4 ,watercress ,salad4 ,willard ,souffle4 ,strawberry ,ice ,cream4 ,salted ,almonds4 ,bonbons4 ,crackers and ,cheese4 ,black ,coffee4 #b4 ,oyster ,cocktail4 ,saltines4 ,mushroom and ,sage ,soup4 ,dinner ,braids4 ,lobster ,chops4 ,cucumber ,boats4 ,sauce ,tartare4 ,swedish ,timbales with ,calf's ,brains4 ,larded ,fillet of ,beef with ,truffles4 ,brown ,mushroom ,sauce1 ,potato ,rings4 ,flageolets4 ,buttered ,carrots4 ,asparagus ,jelly with ,pistachio ,bisque4 ,ice ,cream4 ,cream ,sponge ,balls4 ,salted ,almonds4 ,bonbons4 ,water ,thins4 ,neufchatel ,cheese4 ,black ,coffee4 7,from ,a ,book of ,good ,dinners for ,my ,friend3 ,fannie ,merrit ,farmer47 #c4 ,cocktails4 ,caviar ,sandwiches4 ,selected ,strawberries4 ,mock ,bouillon4 ,olives4 ,sherry4 ,rolled ,cassava ,cakes4 ,turbans of ,flounder4 ,dressed ,cucumbers4 ,rolls4 ,delmonico ,tomatoes4 ,roasted ,incubator ,chickens4 ,chantilly ,asparagus ,potatoes4 ,buttered ,asparagus ,tips4 ,champagne4 ,grapefruit and ,alligator ,pear ,salad1 ,paprika ,crackers4 ,montrose ,pudding4 ,small ,cakes4 ,coffee4 ,cordials4 7,from ,table ,service1 ,lucy ,g4 ,allen74 ,,chapter ,,vii ,,afternoon ,,teas ,afternoon teas are of two kinds1 formal and informal1 and the informal outdoor tea in the open1 on the lawn or in the garden1 is a variant of the latter variety4 ,here the tea wagon comes into play1 and tea is often tea in name only1 since at summer outdoor teas not only iced tea1 but iced coffee1 iced chocolate or punch are often served4 ,,the ,,informal ,,tea ,do not set a table for the informal tea4 ,the tea service is merely brought to the sun parlor1 drawing room or living room in which the tea is to be served1 and placed on the table4 ,there the hostess makes and pours the tea1 unless she prefers to have it brought in on a tea tray already made for pouring4 ,the tea service comprises3 a teakettle for boiling water with filled alcohol lamp and matches2 a tea caddy with teaspoon and 7if only a few cups are to be made7 a tea ball4 ,a tea creamer1 cut sugar1 a saucer of sliced lemon1 and cups and saucers with spoon on cup saucer1 as well as tea napkins complete the service4 ,the water brought in in the teakettle should be hot4 ,if this precaution is observed1 the tea will boil very soon after the lamp is lighted4 ,the sandwiches served at an informal afternoon tea should be very simple3 lettuce1 olive or nut butter1 or plain bread and butter1 nor should the small cakes also passed be elaborate or rich4 ,,the ,,formal ,,tea ,the formal tea--a tea becomes formal as soon as cards are sent out for it--is a very different affair4 ,as many as four ladies may pour1 two during the first1 and two during the second hour4 ,friends of the hostess--they serve all refreshments1 though waitresses assist1 removing soiled cups and plates and bringing in fresh ones--preside at either table end1 and the table is decorated 7flowers and candles74 ,at one end of the luncheon cloth 7or the table may be laid with doilies7 stands the service tray1 with teapot1 hot-water pot1 creamer1 sugar bowl with tongs and cut sugar1 and sliced lemons in dish with lemon fork4 ,the tray also contains cup and saucers 7each saucer with spoon1 handle paralleling cup74 ,the coffee1 bouillon or chocolate service is established in the same manner at the other end of the table4 ,if coffee is served1 the service tray is equipped with urn1 cream and sugar2 if chocolate1 whipped cream in bowl with ladle2 if bouillon1 the urn alone4 ,each lady who pours must have a large napkin convenient to guard her gown4 ,arranged along the table should be plates of sandwiches and cakes1 bonbon dishes and dishes with salted nuts4 ,but the table must not be crowded4 ,this important rule is responsible for the existence of the frappe table4 ,the frappe table holds the afternoon tea punch4 ,since the dining room is apt to be well filled as it is1 the frappe table had best be established in some other room4 ,on its luncheon cloth is set the punch or frappe bowl with ladle1 and individual ices1 frozen creams 7not too rich or elaborate7 or punch are served in frappe or punch bowls by a friend of the hostess4 ,the small plates on which the frappe glasses are served should be piled on the table with doilies 7linen always7 between the plates4 ,when served1 the glass is filled with the sherbet or cream1 and a sherbet spoon laid at the right-hand side of plate 7a tray of sherbet spoons belongs to the frappe table equipment1 as well as a filled cake basket1 dishes of candy1 piles of small plates and small linen napkins74 ,unless you are entertaining guests to the number of a hundred or more1 never use paper doilies at a formal afternoon tea6 ,a pretty custom dictates that young girl friends of the hostess serve the guests4 ,they provide the latter with plate and napkin1 ask their choice of beverage1 and serve it1 together with sandwiches and cakes4 ,or the plates and napkins may be handed the guests as they enter by a waitress stationed at the door1 before they are served by the young girls4 ,a salad should never be offered at a formal afternoon tea6 ,to do so is to commit a social solecism4 ,,chapter ,,viii ,,suppers ,supper1 the evening meal1 the last of the day1 in modern usage often is actually a dinner1 the most elaborate meal2 the place of the former dinner being taken by the luncheon4 ,a supper is often a particularly elaborate dinner or banquet1 as1 for instance1 the class supper4 ,,the ,,late ,,supper ,the late supper1 often given after a theatre party1 or a card party1 is always an informal affair4 ,its favorite form is what might be called the chafing dish supper1 where should they wish1 the guests may help themselves4 ,two chafing dishes or one may grace the table 7laid with luncheon cloth or luncheon set1 flowers and candles7 according to the number of guests4 ,the chafing dish is set before the hostess on a metal tray resting on an asbestos mat4 ,a teakettle of boiling water1 an electric toaster 7the asbestos mat of the chafing dish laid over the flame may also be used for keeping toast or croutons made in the kitchen warm while on the table71 and plates already heated go with the chafing dish4 ,also1 near at hand1 should be matches1 an extra napkin1 a sampling fork and spoon1 and a bowl of some sort for burned matches and the sampling silver4 ,all that is to be cooked1 dry or liquid1 should already have been measured and be ready for use4 ,all bowls1 small dishes and pitchers containing ingredients for any one dish should be grouped on a single tray1 at the left of the person attending to the chafing dish4 ,chafing-dish rarebits may be of every kind1 and every rarebit should have some main dominating flavor1 as green or red pepper1 onion1 tomato1 etc4 ,cheese souffles or sweet souffles are also successful chafing-dish products1 as well as cooked fish heated in a piquant sauce4 ,for chafing-dish purposes there are available3 ,meats3 ,beef1 ,venison1 ,lamb1 ,cooked ,tongue1 ,bacon and ,ham1 ,chicken1 ,chicken ,livers and ,sweetbreads4 ,sea ,food3 ,lobster1 ,terrapin1 ,crab ,meat1 ,frogs' ,legs1 ,oysters1 ,shrimps1 ,scallops1 ,sardines1 ,salmon and ,finnan ,haddie4 ,eggs1 ,cheese1 ,tomatoes1 ,mushrooms and ,peas should also be included with this list4 ,sliced and toasted bread or crackers heated usually form the basis of the chafing-dish preparation4 ,rarebits suppose toast or crackers1 but creamed dishes demand toast4 ,the chafing dish also pays homage to the sweet tooth in the shape of fudges 7,ginger1 ,nut ,raisin1 ,peanut ,butter1 ,marshmallow1 etc472 and hot coffee1 wine cup1 mineral water1 beer1 ale and cider are the customary chafing-dish supper drinkables4 ,,chapter ,,ix ,,outside ,,the ,,eighteenth ,,amendment ,from the alcoholic beverages of the chafing-dish supper to those of the dinner is a natural transition4 ,at the formal dinner wines often accompany the courses and1 as already mentioned1 liqueurs and cordials supply the final liquid note after the coffee4 ,the theory of alcoholic beverages at the formal dinner is a simple one4 ,certain fixed and definite rules obtain and are generally observed4 ,three wines may be served1 though the best social form prefers one or two4 ,,sherry ,,or ,,madeira ,sherry or ,madeira may accompany the soup course4 ,they should be poured after the soup has been placed1 and served from a decanter4 ,in general wine should always be poured slowly1 and glasses should be filled only two-thirds4 ,the etiquette is for the waitress to pour a little wine into the host's glass1 then filling the glasses beginning at the host's right4 ,sherry should always be served cold1 at a temperature of #dj ,fahrenheit2 the ,madeira may be served at a temperature of #fe ,f41 or that of the room4 ,,sauterne ,,or ,,rhine ,,wine ,sauterne or ,rhine ,wine go with the fish course4 ,they are poured1 like the ,claret1 at the end of the preceding course1 before the next course comes on4 ,they 7like ,sparkling ,burgundy and ,champagne7 are served from the bottle1 and the bottle should be held in a folded napkin or bottle holder4 ,the mean average temperature of ,sauterne should be #ej ,f4 ,some prefer it decidedly cold 7chilled in the icebox71 others only slightly cold4 ,rhine ,wine should always be cold3 #dj ,f4 ,,claret ,claret is the wine for the entree and1 as a rule1 is served from a claret pitcher4 ,being a light wine1 it may be served with the ,champagne and instead of it to those who do not prefer the ,mumm4 ,claret should be poured at the end of the course immediately before the one with which it is served4 ,the room temperature or one of #fe ,f4 is the proper one for ,claret4 ,,champagne1 ,,burgundy ,,or ,,port ,these wines are served with the meat courses4 ,in order that ,champagne or ,sparkling ,burgundy may come on the table at the proper temperature 7,champagne #ce and ,burgundy #gj ,f47 it must be ice-packed for several hours before serving4 ,care must be taken1 however1 that it does not frappe when1 if required at short notice1 it is salt-and-ice packed half an hour before serving4 ,sweet ,champagne1 on the other hand1 is improved in flavor if slightly frappeed4 ,it should always be served very cold4 ,like ,sauterne1 ,champagne and ,burgundy are served from the bottle4 ,in serving them the wire should be cut1 and the cork carefully worked out of the bottle by pressing it up with the thumbs4 ,it is wise to work out the cork under the edge of the table1 since it is sometimes projected with much power4 ,the temperature for ,port is #ee ,f4 ,,cordials ,,and ,,liqueurs ,cordial glasses holding a small quantity are used for serving these sweet1 aromatic beverages4 ,cordials are served plain1 with crushed ice or with cream4 ,in serving ,creme de ,menthe the straw is unusual in private home service1 though customary in some hotels4 ,creme de ,menthe glasses should be filled two-thirds full with fine crushed ice1 then a little of the cordial poured over it4 ,chartreuse 7green or yellow71 ,benedictine1 ,grenadine1 ,apricot ,brandy1 ,curacoa1 and ,dantzig ,eau de ,vie arc usually served without additions or ice4 ,benedictine or ,creme de ,cacoa1 however1 may be served with a dash of plain or whipped cream4 ,the exceedingly sweet ,creme ,yvette should be served with cracked ice1 like ,creme de ,menthe4 ,noyau1 ,kirschwasser1 ,maraschino and ,grenadine may be served as cordials1 or reserved for the flavoring of puddings1 ices and sauces4 ,,chapter ,x ,,carving ,,hints ,whether it be the waitress or the master of the house who carves1 a firm hand1 an appraising eye and a sharp carving knife are needed4 ,some of the chief carving points for roasts are worth knowing4 ,beefsteak 7,porterhouse73 ,carve in two pieces1 cutting tenderloin and sirloin from the middle bone4 ,cut in uniformly thick slices1 serving a piece for a portion1 rare1 medium or well done1 as may be preferred4 ,rib or ,sirloin ,roast3 ,hold firmly1 skin side up4 ,carve in thin1 parallel slices1 from crisp edge to bone1 then slip knife under slices and cut from bones4 ,rump ,steak3 ,cut in thin1 parallel slices with grain of meat4 ,serve like rib or sirloin with dish gravy for each portion4 ,fillet of ,beefs3 ,cut across diagonally1 beginning at thick end4 ,slices should be no more than half an inch thick4 ,leg of ,lamb3 ,with rounding side up1 plunge carving fork in center of roast1 and cut in thin1 parallel slices across grain to bone4 ,boned leg of lamb is more easily carved4 ,saddle of ,mutton3 ,make cuts parallel to backbone1 half to three-quarters inch apart2 then crosscuts at right angles to former1 two to two and a half inches long4 ,slip knife beneath bone to free meat4 ,loin of ,veal or ,lamb3 ,cut backbone of each rib before cooking4 ,cut roast between ribs1 serving one for a portion4 ,carve ,crown of ,lamb in the same way4 ,roast ,turkey or ,roast ,chicken1 ,capon or ,guinea ,hen3 ,with bird on back1 insert carving fork across highest point of breastbone4 ,holding it here firmly1 cut through skin between second joint and body1 close to the latter4 ,pull back leg and second joint in one piece with knife2 disjoint1 then cut off wing4 ,breast meat must be carved in thin1 parallel slices4 ,use knife to part second joints from drumsticks and carve them in slices4 ,always complete carving one side of a bird before carving the other4 ,light meat and dark meat1 together with stuffing1 should be included in each portion1 unless a preference is indicated4 ,broilers3 ,should be cut in halves1 and the halves halved1 severing at joints4 ,according to size of broiler a quarter or a half is served as an individual portion4 ,domestic ,duck3 ,bird on back 7drumsticks to right of carver1 as with all fowl7 the carving fork is thrust through breast4 ,the joints lie much farther back than those of chickens or turkeys4 ,after removing leg and wing1 make cuts in breast meat parallel to breastbone1 three-quarters of an inch apart1 and remove by sliding knife under meat4 ,small pieces of rich meat1 dark1 may be cut from the sides of the duck4 ,game ,duck3 ,first cut breast meat from one side1 then from other4 ,half a breast is the individual portion4 ,legs and wings are too tough1 as a rule1 for satisfactory table use4 ,,chapter ,,xi ,,planning ,a ,,menu ,food value and contrast--the avoidance of duplicating flavors--are main points in menu planning4 ,an elaborate menu must alternate its light and heavy courses4 ,,soup ,thin soups for formal dinners1 cream or thick soups for informal ones is the rule4 ,with ,consomme1 ,bread or ,cheese ,sticks2 with thick soups ,crackers or ,croutons2 with ,oyster ,stew1 ,oyster ,crackers are the proper thing4 ,soup garnishings 7clear soup7 include3 ,shredded ,sprouts1 ,boiled ,macaroni cut in rings1 ,noodles1 ,lemon ,slices1 ,italian ,pastes and ,grated ,parmesan ,cheese1 and ,sliced ,cooked ,chestnuts and ,royal ,custard4 ,radishes1 ,celery and ,olives are served after the soup4 ,,hors ,d',,oevres ,cocktails or ,canapes beginning a dinner call for plain sandwiches or wafers4 ,when ,oysters or ,clams 7or any seafood cocktails7 are served1 ,graham or ,brown ,bread ,sandwiches are grateful4 ,with oysters served raw on shell1 a ,horseradish ,sandwich is proper4 ,tabasco1 ,grated ,horseradish1 ,catsup1 ,cayenne1 or ,cocktail ,sauce are in order for oysters or clams1 and a half lemon should always be laid on the oyster plate4 ,,fish ,fish flavoring's include ,lemon ,juice 7lemon sliced with or without the rind1 or served in quarters or halves7 or ,tarragon ,vinegar4 ,sauce ,tartare is always appropriate for fried fish4 ,broiled ,halibut or ,pompano gain by a ,sauce ,hollandaise4 ,with ,baked or ,broiled ,shad ,cucumber ,cream ,sauce is in order4 ,broiled fish in general should be mated with rich1 heavy sauces1 and may be accompanied by ,boiled ,potato ,balls1 and ,maitre d',hotel butter4 ,when ,halibut or ,flounder are steamed or baked in fillets1 they call for a piquantly flavored sauce3 ,caper1 ,brown ,tomato1 ,shrimp or ,lobster4 ,drawn ,butter ,sauce1 ,caper or ,hollandaise ,sauce1 are best with ,boiled ,hot ,salmon2 ,green ,mayonnaise1 ,vinaigrette or ,sauce ,tartare with ,cold ,boiled ,salmon4 ,vegetables do not properly accompany fish in a dinner of many courses4 ,yet broiled fish may be served with ,corn and ,shell ,beans2 white fish of various sorts with ,tomatoes1 stuffed or fried2 and ,salmon with ,peas4 ,,entrees ,every entree should have the sauce which properly befits it4 ,patties1 however1 are not served with the rolls which accompany other entrees1 their pastry taking its place4 ,a ,puree of ,peas may be offered with meat croquettes4 ,,salads ,for simply dressed salads ,cheese ,balls or croquettes are appropriate4 ,fruit salads require thin1 unsugared crackers--they may be served hot1 sprinkled with mild paprika over butter4 ,anything of the sort served with a salad is merely served to bring out its flavor1 not to destroy it6 ,,desserts ,when the dinner is a heavy or elaborate one the heavy pudding with a rich sauce is distinctly out of keeping4 ,frappeed or cold desserts are the proper thing1 served together with small wafers or cakes4 ,at less formal dinners the sweet dessert may be omitted1 and cheese and hard crackers1 a fruit salad1 or toasted wafers and coffee may be substituted4 ,,the ,,roasts ,under this head we will list for the reader's convenience a grouping of roasts1 together with the sauces and vegetables with which they may be combined for menu purposes in a natural and satisfactory manner4 ,beefsteak and ,roast ,beef3 ,as sauces1 ,mushroom ,sauce is appropriate for both2 then for ,beefsteak we have ,sauce ,bearnaise1 and ,maitre d',hotel ,butter2 for the ,roast ,beef1 ,horseradish ,sauce1 ,banana ,sauce and as an accompanying dish1 ,yorkshire ,pudding4 ,accompanying vegetables for both include3 ,potatoes1 white and sweet1 ,lima and ,string ,beans1 ,macaroni1 ,corn1 ,peas1 ,spinach and ,onions1 ,eggplant and ,squash1 ,brussels ,sprouts1 ,cauliflower and ,tomatoes4 ,boiled ,beef3 ,horseradish ,sauce is the preferred one1 and ,dumplings may accompany it4 ,potatoes 7white71 ,parsnips1 ,turnips1 ,carrots are the first concomitants4 ,corned ,beef3 ,plain ,boiled ,potatoes and ,cabbage are the first concomitants4 ,spinach or ,dandelion ,greens1 ,parsnips1 ,beets1 ,turnips and ,carrots are also indicated4 ,roast ,lamb3 ,may be accompanied by ,banana ,croquettes or ,bananas baked1 by ,currant ,jelly1 ,mint ,sauce1 ,mint ,jelly or ,mint ,sherbet4 ,in addition to most of the vegetables already listed1 ,asparagus1 and ,jerusalem ,artichokes are in order1 and ,cauliflower may be served with ,cream ,sauce or au gratin4 ,lamb ,chops ,broiled3 ,potatoes in any form desired1 ,cauliflower or ,brussels ,sprouts1 and practically any green vegetables1 but piquantly served1 are in order4 ,boiled ,lamb and ,mutton3 ,caper ,sauce and accompanying ,dumplings are in order for both4 ,potatoes 7white7 ,carrots1 ,turnips and ,parsnips are the vegetables4 ,saddle of ,mutton3 ,takes all vegetables served with ,lamb4 ,it should be served with ,currant ,jelly or ,mint ,sauce and1 aside from ,asparagus1 ,spinach1 ,french ,peas and ,string ,beans1 may be accompanied by ,fried ,rice ,balls or ,rice ,croquettes4 ,fowl in ,general and ,chicken3 ,these take ,cranberry ,jelly and ,sauce1 also ,chestnut1 ,mushroom1 ,oysters1 ,celery and ,curry ,sauce1 and fresh ,celery4 ,glazed ,sweet ,potatoes1 ,corn ,fritters1 ,croquettes 7,rice1 ,chestnut1 ,hominy71 all fresh summer vegetables1 including ,string and ,lima ,beans1 ,mushrooms1 ,onions and ,squash are in order with fowl4 ,roast ,turkey3 ,here1 while we may have ,cranberry ,sauce or ,jelly1 we must have crisp1 fresh ,celery4 ,there is a choice of stuffings--,sausage1 ,chestnut1 ,oyster1 ,sage and ,nut4 ,potatoes 7white and sweet71 ,brussels ,sprouts and ,cauliflower1 ,squash1 ,turnips and ,onions are the vegetables4 ,roast ,goose3 ,the vegetables are the same as for ,roast ,turkey1 and ,brown ,giblet ,gravy1 ,apple ,sauce and ,celery are accompaniments4 ,the stuffings mentioned for ,turkey are also in order here4 ,duck 7,domestic73 ,the vegetables served for all fowl1 plus ,fried ,hominy if desired1 are indicated4 ,either ,boiled or ,souffled ,onions are a tradition with duck4 ,duck 7,game73 ,salads are preferred to vegetables as an accompaniment for ,wild ,duck4 ,the ,salad ,greens--any salad green may be used--should be dressed in a simple manner4 ,if preferred1 ,olive and ,orange ,jellies and ,sauces1 and ,currant and ,plum ,jellies1 ,orange and ,cress or ,orange and ,walnut on ,lettuce may be served4 ,roast ,grouse or ,guinea ,hen3 ,with ,bread ,sauce may be served ,potatoes 7as croquettes or ,french fried71 ,celery ,croquettes1 ,string ,beans1 ,asparagus1 and ,french ,peas1 also ,currant ,jelly and ,currant ,jelly ,sauce4 ,quail1 ,roasted or ,broiled3 ,green salads in which ,orange dominates should accompany this game bird4 ,ideal ways of serving are3 #a4 ,in a nest of ,chestnut ,puree4 #b4 ,on ,buttered ,toast4 #c4 ,on toast spread with ,puree of ,cooked ,calf's ,liver moistened with ,sherry4 ,squab1 ,roasted or ,broiled3 ,serve with ,currant ,jelly and--if offered as a main course at a luncheon--with light vegetables1 ,mushrooms1 ,peas1 ,beans1 ,asparagus on ,toast1 ,spinach in ,puff ,paste or ,fried ,potato ,balls4 ,boiled ,ham3 ,for ,boiled ,ham ,champagne or ,cider ,sauce is best4 ,potatoes in practically any form desired1 ,creamed1 ,chantilly1 ,escalloped1 etc41 with ,spinach1 ,beet ,greens1 ,cauliflower1 ,brussels ,sprouts are vegetable choices4 ,pork3 ,implies the presence of the apple1 as ,apple ,sauce1 ,cider ,apple ,sauce1 ,fried ,apples or ,apple ,croquettes1 though ,sauce ,soubise or ,sauce ,piquant may also be used with it4 ,potatoes1 if desired1 and practically any vegetable are in order4 ,roast ,veal3 ,a ,brown ,gravy or ,sauce ,soubise are proper for veal4 ,rice1 ,spaghetti1 ,macaroni1 are accompanying dishes2 and practically all the usual garden vegetables are in order4 ,roast ,venison3 ,a ,wild ,plum ,sauce is especially appropriate1 plus ,currant ,jelly4 ,potatoes should be ,saratoga or ,french ,fried4 ,french ,string ,beans and ,french ,peas1 ,brussels ,sprouts 7with ,chestnuts7 and ,mushrooms 7in ,brown ,madeira ,sauce7 will add to the occasion4 ,,chapter ,,xii ,,menus ,,for ,a ,,thanksgiving--,a ,,christmas ,,and ,a ,,lenten ,,dinner ,footnote3 ,from ,a ,book of ,good ,dinners for ,my ,friend4 ,,fanny ,,merritt ,,farmer4 ,,thanksgiving ,,dinner ,clam ,soup1 ,browned ,crackers4 ,halibut ,rolls1 ,sauce ,tartare1 ,dressed ,cucumbers4 ,roast ,turkey with ,chestnut ,stuffing1 ,giblet ,gravy1 ,maitre d',hotel ,potatoes4 ,mashed ,winter ,squash1 ,onions in ,cream1 ,cranberry ,punch4 ,pear ,salad1 ,french ,dressing1 ,thanksgiving ,pudding1 ,hard ,sauce1 ,vanilla ,ice ,cream1 ,hot ,chocolate ,sauce1 ,sponge ,cake1 ,assorted ,nuts1 ,fruit1 ,black ,coffee4 ,,christmas ,,dinner ,clam and ,tomato ,consomme4 ,browned ,soup ,rings4 ,olives and ,salted ,pecans4 ,fillets of ,sole1 ,mushroom ,sauce4 ,roast ,goose1 ,giblet ,gravy1 ,frozen ,apples4 ,riced ,potatoes1 ,glazed ,silver ,skins4 ,pimento ,timbales4 ,chiffonade ,salad4 ,english ,plum ,pudding1 ,sherry ,sauce4 ,coffee ,ice ,cream1 ,almond ,cakes4 ,bonbons4 ,crackers and ,cheese4 ,black ,coffee4 ,,lenten ,,dinner ,smoked ,salmon and ,anchovy ,canapes4 ,tomato ,bisque ,soup4 ,buttered ,croquettes1 ,croutons4 ,tartlets of ,egg with ,curry4 ,boiled ,cod1 ,venetian ,sauce4 ,hot ,potato ,salad4 ,cauliflower au ,gratin4 ,cheese ,souffle4 ,chocolate ,bavarian ,cream4 ,black ,coffee4 ,illustration3 ,,diagram ,,of ,a ,,buffet ,,table ,,how ,,to ,,prepare ,a ,,meal ,illustration3 ,,diagram ,,of ,,table ,,laid ,,for ,,home ,,dinner ,,without ,,service ,,of ,,maid ,illustration3 ,,luncheon ,,cover ,,in ,,detail ,illustration3 ,,formal ,,dinner ,,cover ,,in ,,detail ,,interior ,,decoration ,,chapter ,i ,,lines ,,and ,,curves ,straight lines in a room call for straight lines in furniture1 rugs and hangings4 ,they make a room dignified and serious in appearance4 ,italian ,renaissance chairs and other pieces of that period1 and our modern ,craftsman and ,mission chairs 7often hard and stiff examples of the straight-line type of furniture1 just as ,bokhara1 ,kazan and ,afghan rugs are of the straight-line rug7 are furniture of this kind4 ,the severe line is also produced by velvet draperies topped by straight-lined lambrequins4 ,a straight line is to be preferred to a weak curve4 ,and it is usually possible to redeem too straight and rigid an appearance in furniture by relieving long1 straight lines 7as in tables7 by carved ornamentation and the application of curved lines on a secondary plane1 i4 e41 in parts of the legs4 ,in general1 when not too rigid1 straight lines in interior decoration stand for repose1 sobriety and dignity4 ,,curved ,,lines ,curved lines in decoration and furniture are of various kinds4 ,the rococo styles 7,louis ,,xv and the ,regency7 are overluxurious and often weak2 the curves in ,arabic or ,celtic ornamentation vague and obscure4 ,the undulating curves of ,persian rugs suggest movement4 ,curves1 in general1 which turn up1 make an effect of animation and happiness4 ,wall papers and draperies used to emphasize such furniture curves lend an air of happy animation to the rooms in which they are used4 ,contrast to stiff1 straight lines is afforded by the use of the curved line in decoration1 which offers soft1 rich and lovely effects4 ,in general1 curved lines make for grace1 flexibility and softness4 ,,broken ,,lines ,broken lines give us a feeling of life and movement4 ,but they should not be used for the permanent decorative lines of a room--the lines of the walls1 openings1 hangings1 draperies1 carpets1 or large1 immovable pieces of furniture which have a fixed place4 ,in pillows which break the long back line of a couch1 in cornice moldings1 lambrequin bottoms1 chair backs1 screens1 etc41 they lend life4 ,but as a rule they should be sparingly used4 ,,vertical ,,lines ,vertical lines express aspiration and disquietude2 diagonal lines1 action4 ,in wall paper designs and rug patterns the diagonal line is not always excellent4 ,diagonal lines are sometimes effective in rugs2 but the feeling of energetic movement they produce in wall papers or drop patterns is objectionable4 ,it annoys the eye and is usually inartistic4 ,,chapter ,,ii ,,form1 ,,color ,,and ,,proportion ,never overemphasize one of the dimensions of height1 width and depth at the expense of one of the others4 ,they must be harmonized4 ,,oblong ,the proportions of any room are best when they make a normal impression on the eye4 ,the oblong is the best decorative art form1 as a rule4 ,it can be used in nearly all ornaments1 in walls1 doors and windows1 ceilings and floors1 in rugs and furniture1 because it is obvious4 ,,the ,,square ,the square form is solid and firm1 but tends to be monotonous4 ,square windows1 fireplaces and wall spaces1 as well as square rooms in general and pictures1 are usually uninteresting1 and this applies to cubes as well4 ,the big cubical chair1 for instance1 is something to be avoided4 ,,the ,,triangle ,the triangular form 7in mantel clocks1 lampshades1 highboys1 bookcase foundations1 and sometimes where it appears in wall paper or ,turcoman rug designs7 expresses movement in repose admirably1 and has real decorative values4 ,,curved ,,forms ,curved forms1 the circle1 the oval and the ellipse1 are all agreeable4 ,there is in them a hint of the mysterious dualism of life4 ,,color ,colors makes decorative shapes easy to see4 7,for the character of the colors and the principles of their effective combination the reader will find much useful information in the ,color ,harmony and ,design in ,dress included in this series47 ,art1 ,nature and books will all help the interior decorator in the matter of color adjustment4 ,trim in most houses compels the adjustment of the color harmony to suit it4 ,in general white paneling calls for the use of one warm and one cool color1 while dark brown or black paneling needs two or more warm colors4 ,,proportion ,all parts of a furnished room must help express one ideal of balance4 ,the realization of this ideal is proportion4 ,a horizontal room calls for horizontal furniture and lines1 a vertical room for vertical ones4 ,every important decorative feature of a room must be selected in accordance with its proportion in general4 ,the size of a room increases the form scale 7or scale of the forms7 represented by furniture1 pictures1 rugs1 etc4 ,in every room the important individual pieces1 such as library table1 piano1 bed1 dresser1 must parallel one or another wall4 ,do not violate proportion and artistic effect by overcrowding4 ,,chapter ,,iii ,,individual ,,rooms ,,of ,,the ,,house ,,the ,,dining ,,room ,,and ,,work ,,rooms ,the dining room1 with which we were so directly concerned in the preceding portion of this book1 offers a natural point of departure for considering the individual rooms of the house with regard to decoration4 ,first1 as to a dominant dining room color3 ,the dining room should be a room of good cheer1 a bright1 happy room4 ,but it should not be too bright4 ,if it is on the sunny side of the house1 let one of the colors dominate--white1 cream white1 blues1 greens1 grays or violet--if on the shady side1 gain warmth by the use of yellows 7save lemon71 orange1 warm tans1 russets1 pinks1 yellowish greens and reds4 7,this applies to all rooms47 ,do not use restless-patterned wall papers4 ,leather 7used with paneling or above wainscot71 modern tapestries1 fabrics of all kinds are suitable for covering dining-room walls4 ,if low1 the ceiling should never be dark1 since this makes the room appear still lower4 7,a breakfast room done in lacquer is very effective1 however1 if not too low47 ,a single large rug1 harmonizing with the wall color scheme is admirable in any room4 ,in the dining room1 however1 a figured carpet is often preferred for practical reasons3 it stands wear and tear around the table better4 ,well-chosen paper 7,see ,chapter ,,ii7 often improves a badly proportioned room by optical illusion4 ,the ideal lightings for dining rooms are side lights4 ,dining-room drop lights or domes are very trying to the eyes of those who dine1 and are unbecoming4 ,side lights 7adding candles for grace and charm7 are far pleasanter to the eyes and look better4 ,in the dining room the table is the dominating furniture note4 ,a round table1 an oblong table or a square table may be the more desirable according to the shape of the room4 ,but a round dining table may be harmonized with an oblong dining room by means of an oblong rug1 with rounded medallion1 by a round flower bowl1 a round tray or even the wheels of the tea table4 ,in the dining room1 as elsewhere1 repetition in color establishes the color tone of the room4 ,in the dining room1 as elsewhere1 every individual room presents an individual case1 to be worked out decoratively in accordance with the principles already given4 ,one more color hint regarding the dining room1 drawn from a modern authority3 ,when we think of the ideal dinner--the soft lights1 the hospitable warmth1 the sparkle of crystal1 the gleam of silver1 the quick talk and gay laughter of the guests--we think of red1 for that color is indissolubly bound in thought with the idea of richness1 hospitality and excitement4 ,yet red1 as we will see later1 is a color to be used with great caution4 ,,working ,,rooms ,,versus ,,living ,,rooms ,before passing to the other rooms of the house1 we will pause to consider a more purely utilitarian group4 ,the ,kitchen4--,these rooms which are strictly utilitarian1 more or less escape decorative control4 ,the kitchen1 aside from the elements of proportion in arrangement of its furnishings1 is not properly a room for decoration4 ,a cheerful color1 plenty of light--a practical essential--and practical arrangement of its furniture and equipment are of more importance than the decorative element4 ,neatness1 color harmony and a restful eye effect should be obtained4 ,this applies as well to the butler's pantry4 ,pantry and kitchen should always be shut off from the dining room1 so that the latter's decorative values are not affected by them4 ,the ,bathroom4--,tiled or hardwood flooring1 painted or glazed washable walls1 sanitary plumbing1 glass shelves1 washable cotton rugs and bath mats1 all the modern conveniences in keeping with the purposes of the room1 thrust the decorative element into the background4 ,the curtains must be simple and quite easily washed4 ,the ,home ,sewing ,room4--,the home sewing room1 too1 may be viewed decoratively as well as practically4 ,a sunny room with western exposure1 kalsomined in pale warm gray1 the floor covered with cream-colored matting1 windows fitted with white ,holland shades--a combination restful to the eye--and furnished with hard-wood framed1 cane-bottomed chairs4 ,,chapter ,,iv ,,living ,,room1 ,,drawing ,,room ,,and ,,library ,we now return to the rooms where decoration is the rule4 ,while always remembering that connecting rooms must harmonize with one another in color1 individual colors may always be appropriately chosen for certain rooms1 because they express the dominant mood and character of the room in question4 ,thus1 for the living room or drawing room1 the yellows1 oranges and golden browns1 which combine the cheer of yellow and the warmth of red1 are excellent4 ,if a restful instead of a cheerful quality is desired for the living room or drawing room1 green may be made the dominant hue4 ,yellow is a joyous tint1 also a good breakfast-room hue4 ,it will harmonize in the living room with plain fumed oak1 willow furniture and cretonne hangings as well as with painted and paneled ivory walls1 old ,chinese rugs1 damask hangings and satinwood and lacquered furniture4 ,but furniture1 bric-a-brac and walls always must be good in line and color4 ,for proper floor balance use a large rug in a large living room1 and several small ones in a small one4 ,furniture1 too1 should be chosen in view of the emphasis each individual piece has2 and its relations to the room in general4 ,the effect of stiffness is not overcome by placing heavy pieces of furniture askew in a room4 ,yet this is often done4 ,scale and proportion should always dictate the choice of furniture1 lamps and pictures4 ,each has its place in the general decorative scheme4 ,red is a hard color for the eyes4 ,many a red living room has been the cause of chronic headache4 ,not that red need be entirely tabooed4 ,a living room for example1 paneled in oak1 with a soft red-toned ,oriental rug1 red draperies1 a touch of red in a stained glass window panel1 and red cushioned window seat will have far more warmth and charm than a room whose walls are completely covered with red4 ,the ,hall and ,library4--,red1 however1 makes a hall seem hospitable and full of welcome4 ,it is also a good library color4 ,in halls where walls are papered or paneled with stripes or draperies rich red may appear in the ground of an ,oriental rug on the floor1 and be matched in the hue of the portieres or stair runner4 ,with damask or tapestry1 or large-figured duplex papered hall walls1 a soft-toned red rug1 with hangings and stair runner matching it1 is best4 ,the walls should show a neutral tint1 and red will dominate with pleasing effect4 ,in the library1 in winter1 with a glow from the open fire playing over a red rug1 revealing shadowy outline of bookcases1 and dim velvet draperies1 as a deep-shaded lamp throws a beam of light over the arm of a big reading chair1 red seems indeed an ideal color for the room4 ,,chapter ,v ,,bed ,,room1 ,,nursery ,,and ,,play ,,room ,for the bedroom1 though other colors such as green and violet1 in particular 7save red1 which is a poor bedroom hue7 are not barred1 blue is an ideal color1 expressive of repose and tranquil ease4 ,in the bedroom1 however1 as in all other rooms1 the light and location must always be considered in establishing the color note4 ,curtains either make or mar a room1 especially a bedroom4 ,bedroom curtains1 whether of expensive or cheap material1 must emphasize the restful charm of the room4 ,if a bedroom 7or other room7 is plain in color1 the curtains may be either plain or figured4 ,but it is dangerous when wall designs of bedrooms is apt to convey a feeling of restlessness4 ,the bedroom may be provided with one large or several smaller rugs as a floor covering1 according to size4 ,plain rugs are more restful in effect1 and with plain walls and chintz often present a charming effect4 ,,nursery ,,and ,,play ,,room ,these children's rooms should always give out a gay and cheerful atmosphere4 ,to obtain this wall papers with colorful friezes with characters from fairy tale1 ,mother ,goose or ,noah's ,ark1 may be used above a simple wainscot4 ,painted walls with stenciled designs are also attractive4 ,small chairs and tables with good lines1 a bookcase1 a toy cupboard1 a sand table1 and window boxes where the children may plant seeds1 are all possible decorative units of such a room4 ,the general color scheme must be soft and cheerful1 plain linoleum is the best floor covering1 the few pictures should hang low1 and the window curtains should be of white muslin1 with side hangings 7down to sill7 with some special nursery design in cretonne4 ,,chapter ,,vi ,,some ,,hints ,,anent ,,period ,,furniture ,period furniture is a means to a decorative end4 ,it is a part of the decoration of a room1 and must be adapted to its lines and proportions4 ,halls for instance1 call for tall chairs and cabinets and long and narrow wall tables4 ,pictures and bric-a-brac are out of place in the hall4 ,in the living room1 where spaciousness and repose are wanted1 substantial1 comfortable chairs1 long1 low sofas1 cabinets and tables1 and no fussy furniture adjuncts are demanded4 ,similarly in the dining room1 the furniture lines should make the room a more comfortable and restful one in which to eat2 and bedroom furniture must in all decorative ways carry out the idea of rest and sleeping4 ,if period furniture is used1 the drawing room usually gives the dominant note1 which should be carried out 7in more or less modified form7 throughout the other rooms4 ,do not make too abrupt contrasts in using period furniture4 ,late ,louis ,,xvi and ,early ,empire have much in common4 ,but it is a shock to find ,louis ,,xv and ,late ,empire in the same room4 ,sheraton and ,rococo1 ,early ,jacobean oak and late eighteenth century ,english mahogany do not mix4 ,if your rooms are ,colonial use ,colonial or ,georgian styles of furniture4 ,for ball rooms1 small reception rooms1 and the boudoirs of blooming young beauty--not those of dignified old age--,louis ,,xv is to be commended4 ,formal dining rooms stand ,louis ,,xv and ,louis ,,xvi styles very well4 ,on the other hand the simple beauty of line of ,adam1 ,sheraton1 ,heppelwhite and ,chippendale are better suited to simpler rooms--though they may be quite as subtly and perfectly finished4 ,in general1 the choice of all furniture--chairs1 tables1 beds1 mirrors--should be influenced by the size of the house and rooms1 individual circumstances and individual taste1 where the last does not conflict with established laws of decoration4 ,,conclusion ,interior ,decoration is a very extensive and complicated subject4 ,what we have here attempted to do has been to give an idea of the general principles underlying it1 together with as many direct and practical hints and suggestions as has been possible within the limits allotted4 ,it is hoped that they may lead the reader to take a more personal interest in a fascinating subject of study4 ,if this be the case1 a large number of specialized works which treat every least phase of ,interior ,decoration in exhaustive detail1 are available4