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diff --git a/7350-8.txt b/7350-8.txt new file mode 100644 index 0000000..89f6595 --- /dev/null +++ b/7350-8.txt @@ -0,0 +1,2028 @@ +The Project Gutenberg EBook of How to Prepare and Serve a Meal and +Interior Decoration, by Lillian B. Lansdown + +This eBook is for the use of anyone anywhere in the United States and most +other parts of the world at no cost and with almost no restrictions +whatsoever. You may copy it, give it away or re-use it under the terms of +the Project Gutenberg License included with this eBook or online at +www.gutenberg.org. If you are not located in the United States, you'll have +to check the laws of the country where you are located before using this ebook. + +Title: How to Prepare and Serve a Meal and Interior Decoration + +Author: Lillian B. Lansdown + +Posting Date: February 19, 2015 [EBook #7350] +Release Date: January, 2005 +First Posted: April 19, 2003 + +Language: English + +Character set encoding: ISO-8859-1 + +*** START OF THIS PROJECT GUTENBERG EBOOK HOW TO PREPARE, SERVE A MEAL *** + + + + +Produced by David Starner, Michelle Shephard, and the +Online Distributed Proofreading Team + + + + + + + + + + +HOW TO PREPARE AND SERVE A MEAL +AND +INTERIOR DECORATION + +By + +LILLIAN B. LANSDOWN + + + + +CONTENTS + + +HOW TO PREPARE AND SERVE A MEAL + +CHAPTER + + I. BEFORE THE MEAL IS SERVED + II. ENTER THE WAITRESS + III. BREAKFAST + IV. LUNCHEONS + V. THE INFORMAL (HOME) DINNER + VI. THE FORMAL DINNER + VII. AFTERNOON TEAS +VIII. SUPPERS + IX. OUTSIDE THE EIGHTEENTH AMENDMENT + X. CARVING HINTS + XI. PLANNING A MENU + XII. MENUS FOR A THANKSGIVING, A CHRISTMAS AND A LENTEN DINNER + + +INTERIOR DECORATION + + I. LINES AND CURVES + II. FORM, COLOR AND PROPORTION + III. INDIVIDUAL ROOMS OF THE HOUSE + IV. LIVING-ROOM, DRAWING-ROOM AND LIBRARY + V. BED ROOM, NURSERY AND PLAY ROOM + VI. 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 room, there are many things to be +considered. The preparation of the meal (not the process of its +cooking, but its _planning_ as a composite whole) and all the +various details which precede the actual sitting down at the table of +those who expect to enjoy it, must be seen to. The preparation of the +meal, its _menu_, will be dealt with later, in connection with the +meal itself. For the present we will concentrate on its preparatory +aspects. + + +IN THE BUTLER'S PANTRY + +The butler's pantry is the connecting link between kitchen and dining +room. It is at the same time an arsenal and a reserve line, equipped +with requisites to meet all emergencies. The perfect butler's pantry +should contain everything, from vegetable brushes for cleaning celery +to a galvanized refuse can. In between come matches, bread boards, +soap, ammonia and washing soda, a dish drainer, every kind of towel, +cheesecloth and holder, strainers (for tea, coffee and punch), ice +water, punch and soup pitchers of enamel ware, the tools and seasonings +for salad making, cut-glass brushes, and knives of different sizes. + +In the butler's pantry the soiled linen should be kept, if possible in +a hamper, if not, in a bag. There should also be a towel rack, an +electric or hot-water heater for keeping food hot and--we are speaking +of the ideal pantry, of course--a small icebox where table butter, +cream and salad dressing may be kept, and plates chilled for serving +cold dishes. Adding a linen closet with shelves, a chest of drawers +(for tablecloths, napkins, doilies, centerpieces, etc.) and the +necessary shelves for china and glass (hang your cups and save space!), +and we may leave the butler's pantry and enter the dining room. + + +BEFORE ANYTHING EDIBLE COMES TO THE TABLE + +We will not waste time on directions regarding the laying of the +tablecloth. Only remember that it must form a true line through the +center of the table (your "silence cloth" had best be of table padding, +a doubled cotton flannel or asbestos) and not hang below the table less +than nine inches. The usual arrangement of the centerpiece in the +center of the table (the table itself being immediately under the +light, unless the waitress is thereby prevented from moving between the +table and sideboard) with its dish of fruit or ferns or flowers (never +so high as to cut off view or conversation) can be varied to suit +individual taste. But the covers (the plates, glasses, napkin and +silver of each individual) must always be in line, opposite each other +on the opposite sides of the table. The plate doilies indicate the +covers when a bare table is laid. The service plate which each person +receives stays where put unless it is replaced by a hot plate. + + +NAPKINS, SILVER, CHINA AND GLASS + +Napkins (fold flat and square) lie at the left of the forks. The hem of +the napkin, turned up, should parallel the forks and the table edge. + +When dinner is served without a maid, everything yields to avoiding +leaving the table. In that case put on the dessert silver (which +otherwise should not be done) with the other dinner silver. Place all +silver in its order of use, and remember that three forks are enough. +If more are needed let them appear with the courses which demand them. +The quietest and therefore most desirable way of putting the dessert +silver on the table, is to serve it from a napkin, from the right. +Knives should have their cutting edge toward the plate, at its right, +and lie half an inch from the table edge. Spoons, bowls facing upward, +lie at the right of the knife; forks at the left of the plate. When +shell food is served (clams, oysters or mussels) the fork is placed at +the right of the plate. The upper right-hand side of the bread and +butter plate is the place for the butter spreader. + +In general do not arrange your cover too loosely, and see to it that +the glass, china and silver for each cover sets close without the +pieces touching. Glasses are placed just above the knives, a little to +the right. Neither cups nor glasses should ever be filled to the brim. +The bread and butter plate (bread and butter are, as a rule, _not_ +served with _formal_ dinners) somewhat to the left, beyond the +service plate. Between each two covers, or just in front of each, place +your pepper and salt sets. The salt spoon lies across the open +saltcellar. + +When the table is set for some impromptu meal at which a knife will not +be used, the fork takes the place of the knife at the right-hand side, +and the teaspoon is laid beside the fork. + + +DESIRABLE IMPROVEMENTS + +No one wants to see the inner economy of the butler's pantry, 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 +closes. The screen obviates both disadvantages. Another improvement has +been the introduction of the serving table in place of the sideboard. +It now conveniently holds all the extras needed for the meal. + + + + +CHAPTER II + +ENTER THE WAITRESS + + +The waitress has already been busy, as we have seen, laying the cloth +and covers for the meal. Now, however, she must live up more closely to +the implied meaning of her name. Either the hostess or the daughter of +the family who is acting as waitress, or the waitress herself announces +the meal. For informal service, with a member of the family acting as a +waitress, the former may quietly leave the table to attend to the +bringing on or carrying off of a course, or to supplying water, butter, +etc. But the same care and attention to everyone's needs is expected of +her as of a regular waitress. Water, butter, rolls, bread, etc., should +never have to be asked for. Within reach of hand the waitress should +always have a soft napkin to remove any liquid spilled during the meal, +at once covering the spot with a fresh doily. She must see to it that +there are hot plates for hot dishes, and chilled plates for cold ones. + + +THE MAID AT THE TABLE + +The waitress should serve and remove everything, except beverages and +extra silver from the guest's _left_. Fork and spoon should always +be easily at hand for the person served, and dishes should _never_ +be offered and removed by _reaching across a cover_. Remove +glasses, cups and saucers from the _right_, and serve all +beverages from the right. Plates should be placed and removed, one by +one. Two plates of food (especially salads or soup) may be brought into +the dining room at the same time, but _one should be left on the +serving table_. + +The host is served last, the hostess first, then the guest of honor (at +the hostess' right), then the guest at the right of the host, and so on +till all have been served. + +Waitresses should _not_ grasp the edge of the plate or put the +thumb over the rim in placing or handling. The left hand should always +be used for removing plates. Take away with each course whatever is +needed for a later one, large dishes of food, soiled china, glass and +silver. Then crumb the table with a small plate and clean, folded +napkin. + +When serving dishes of food do so with a dinner napkin folded square on +the palm of the hand. The serving dish should be held firmly and not +too high. If necessary steady with right hand on edge of dish. Close +contact with the person served always should be avoided. The serving +tray comes into its own for removing or passing cream and sugar, pepper +and salt, etc. Candies, salted nuts, water and wineglasses stay on the +table until the meal is over. + +In clearing the table remove glass and silver first, brush up crumbs +which may have fallen on the floor, and carefully shake, fold and put +away the table linen. + + + + +CHAPTER III + +BREAKFAST + + +Breakfast is the first meal of the American day. It should be daintily +and deftly served. Fruit, cereal and some main dish (bacon, fish, eggs) +together with toast, hot rolls or muffins, coffee, tea or cocoa, are +its main essentials. The bare, doilied table is popular for breakfast +use. + + +BREAKFAST FRUIT + +Fresh pears, plums, peaches, apricots, nectarines, mandarins and apples +are all served in the same manner--on a plate about six inches across, +with a silver fruit knife for quartering and peeling. If a waitress +serves, fruit knife and plate are placed first, and then the dish +containing the fruit is passed. + +Berries--raspberries, blackberries, blueberries, strawberries, as also +baked apples, stewed fruits (peaches, prunes and apricots) and all +cooked fruits, are offered in little fruit dishes on service plates, +together with powdered (or fine granulated) sugar and cream. +Strawberries are sometimes left unhulled, when of "exhibition" size. +They then should be served in apple bowls or plates, with powdered +sugar on the side. + +In serving grapes, the waitress, after supplying fruit plates, passes a +compote containing the grapes and offers fruit shears, so that each +guest may cut what he or she desire. Cherries are served in the same +manner, with the addition of a finger bowl. + +When grapefruit is served, it is usually as a half, the core removed +and sugar added, on a fruit plate or in a grapefruit bowl, together +with an orange spoon. + +Oranges may be served from a compote, whole, and may be eaten cut +crosswise in halves, with the orange spoon; or peeled and eaten in +sections. If oranges are served peeled and sliced on a fruit plate they +may be eaten with a fork. Sugar should always be passed when they are +eaten in this way. Orange juice is the extracted juice served in small +glasses two-thirds full. + +Cantaloupe (filled with cracked ice) and honeydew melon (it is smart to +accompany the latter with a slice of lemon) are served in halves or +quarters, on fruit plates (or special melon dishes) and eaten with a +fruit spoon. Sugar, salt and pepper should be offered with these by the +waitress. Watermelon is usually cut in wedges or circles. It should +always be served very cold, on a large fruit plate, and with fruit +knife and fork. If half-melons are served, with the rind, the host cuts +egg-shaped pieces from the fruit, and places it on individual plates +for passing by the waitress. + +Bananas may be served "in the skin" at breakfast, or peeled and sliced, +with sugar and cream, or sprinkled with sugar and lemon juice. + +Shredded pineapple, sprinkled with sugar, or sliced pineapple (slices +an inch thick) may be served from a large dish by the waitress. + +Fruit at breakfast does not _necessarily_ demand a waitress. In +may be served at each cover before the guests and family seat +themselves. It does call for a finger bowl, however. Only when berries +or sliced fruits are served can the finger bowl be omitted. + + +CEREALS + +Cereals are a matter of personal taste. Cooked cereals, such as +oatmeal, rolled oats, hominy, corn-meal mush and cracked wheat should +come on the table hot, and be served in bowls with sugar (brown sugar, +if preferred) and cream. Again, the host may serve the cereal from a +large porringer, the waitress bringing him the individual bowls, and +taking them to the guests when filled. Dry cereals are served in the +same way. Puffed grains or flakes gain crispness and flavor when +reheated, _not browned_, before serving. + + +TOAST + +The best breakfast toast is that made at the table over an electric +toaster. Be sure, if you have French toast, hot cakes or waffles +served, that they come from the kitchen _hot_. A perforated silver +cover should cover the plate containing them to prevent their cooling. +_Never use a soup plate or bowl for the purpose!_ The steam cannot +escape and the toast grows soggy. Do not forget syrup when waffles, hot +cakes or French toast are served. Some prefer cinnamon and sugar to +syrup with hot cakes, and they should also be on hand. + + +BACON + +Bacon is the ideal breakfast meat. The rasher of bacon should be served +piping hot on a hot silver platter, in crisp, curling slices. +Incidentally, it should be just as crisp when it appears with a +favorite companion, as "bacon and eggs." + + +EGGS + +Cooked in the shell (medium or soft-boiled) eggs should be served in an +egg cup or egg glass, on a plate, and _under cup or glass_. Each +egg thus served should be accompanied by a silver egg cutter and +(unless there is plenty of silver at the cover) a silver spoon. + +A vegetable dish or a small plate will do for the hard-boiled egg. + +Poached eggs appear in individual shirred egg dishes, to the left of +each cover, on small plates with service spoon. + +Scrambled eggs are served in individual portions, as above; or +distributed by the host from a large platter, and passed by the +waitress. + +Omelet should be served on a large platter with hot individual service +plates before the host. The waitress may pass the individual portions +or--it is customary with scrambled eggs--they may be passed from host +to guest around the table. + + +COFFEE + +Coffee is the favorite and logical breakfast drink, though some prefer +tea, cocoa and milk. The breakfast coffee service should be placed +before the hostess. In its most attractive form it comprises a large +silver tray, which holds coffee (or percolator), the hot-water pot, +creamer, sugar bowl with tongs, and cups and saucers. (There may also +be a bowl for the water used to heat the cups.) When tea is the +breakfast beverage the samovar takes the place of the percolator. + +The large silver service platter may be dispensed with, if desired, in +favor of a tile to hold the coffee urn, the other components of the +service being grouped about it. There is a charming touch of intimacy +about coffee made at the table with an electric percolator, poured by +the hostess and passed at the table (or by a waitress). When the +hostess pours she should at the same time ask the guest's preferences +(those of members of the family are supposed to be known) as regards +cream and sugar. Cream and sugar always enter the cup _first_! The +true coffee-drinker at once notices a difference in flavor if the +coffee first be poured, and the cream and sugar added. + + +FOR THE CHILDREN + +If the children eat breakfast with the family, a regular child's +service, with attractive little knives and spoons should be provided, +and his whole service, preferably, should be arranged on a tray near +the table's edge. Every child likes to have his own porridge bowl, his +mug and little milk pitcher, and having his own table tools teaches him +to be neat and self-reliant. + + + + +CHAPTER IV + +LUNCHEONS + + +THE INFORMAL LUNCHEON + +The informal luncheon or lunch--originally the light meal eaten between +breakfast and dinner, but now often taking the place of dinner, the +fashionable hour being one (or half after if cards are to follow)--is +of two kinds. The "buffet" luncheon, at which the guests eat standing; +and the luncheon served at small tables, at which the guests are +seated. (In general all that is here said with regard to the "buffet" +luncheon, applies to the "buffet" supper or evening "spread." The only +actual difference is that lighted candles may be used at an evening +luncheon, and that the daytime luncheon may offer courses more +variegated and solid in character than would be suitable for evening +eating.) + +Plates, silver and napkins are conveniently arranged on a laid table in +the case of the "buffet" lunch. One or two hot and one or two cold +dishes (according to the number of guests who are to be fed), and one +or two iced desserts with one cream or jelly in mold should be +sufficient. The knife is tabooed at the "buffet" lunch, hence all the +food must be such as can be eaten with fork or spoon. As a rule, +friends of the hostess serve (host and hostess may help), though, if +convenient, waitresses may see to the wants of the guests. To keep the +table from looking crowded, maids may replenish the dishes from pantry +or serving table as may be necessary. Plates of sandwiches or filled +rolls (not too far from the table edge) olives and relishes should also +be arranged on the table, though cakes, candies and salted nuts may be +passed by the maids. The rolls go with the hot course, the sandwiches +with the salad. When a "buffet" lunch is served at a big reception, +with any number of guests coming and going, all the buffet refreshments +should appear on the table at the same time. + +The following dishes cover the essentials of a "buffet" luncheon. +Beverages: punch, coffee, chocolate (poured from urn, or filled cups +brought from pantry on tray); hot entrees of various sorts (served from +chafing dish or platter) preceded by hot bouillon; cold entrees, +salads, lobster, potatoes, chicken, shrimp, with heavy dressings; hot +rolls, wafer-cut sandwiches (lettuce, tomato, deviled ham, etc.); small +cakes, frozen creams and ices. + +The informal luncheon at small tables calls for service by a number of +maids, hence the "buffet" plan is preferable. + + +THE FORMAL LUNCHEON + +A "luncheon set" (a luncheon cloth or center-piece with doilies of the +same color and design) or a bare table may be used for the formal +luncheon, with special luncheon napkins, in a three-cornered fold. +Butter is not usually served, the individual dishes (filled) are placed +at the top of the plate without doily, and if a "cup" of some sort is +to be served, an apollinaris glass is placed a little below the water +glass. Bread and rolls had best be passed, though they may be placed in +or on a napkin, instead of a bread dish. Favors, if used, should appear +at the top of the plate, or grouped about the center-piece, with +connecting ribbons to the plates. This is an attractive form of +arrangement. Dishes of candies and bonbons (with bonbon spoon beside +them) are placed on the table at will, wherever they make the best +appearance, but large dishes with spoon must be taken from the serving +table and passed. + + +THE FORMAL LUNCHEON MENU + +The cocktail is the preliminary entering wedge of the formal luncheon. +Some hostesses serve a light cocktail with very thin sandwiches or +wafers in their drawing room before luncheon proper is served. At the +latter the fruit cocktail (served on small plate, with doily, glass and +spoon) or a Lobster or Scallop Cocktail (oyster fork) is followed by +the first course. + +Here there is a wide choice--Cream of Pea soup with or without +croutons, Lobster Bisque, Mock Turtle, Consomme (Parmesan or Chicken), +White Soup with Wine--whatever best fits in with the general scheme of +the luncheon may be served. The handles of the bouillon cup, when it is +placed before the guest, should parallel the edge of the table. + +The passing of Bread Sticks, Olives and Radishes should precede the +removal of the bouillon cup, and the placing before the guest of the +warmed plates for the fish. Here we have the same embarrassment of +riches. Deviled Crabs, Fried Sardines, Fish Cutlets with Dutch Sauce, +Fried Shad Roe, Oyster and Mushroom Patties, Halibut in any style, +together with rolls (passed in napkins) and Dressed Cucumbers will +answer for the fish course. + +Before the meat course the claret cup should be poured, the waitress +ready with napkin in her left hand to catch any drops which may spill +from the pitcher. We will merely indicate five choices for the _piece +de resistance_ of the formal luncheon, 1. Fillets of Beef, with +Raisin Sauce, Parisian Potatoes (ball-shaped) and French Peas. 2. +Broiled Wild Duck, Curried Vegetables, and Currant Jelly Sauce. 3. +Fried Chicken with Tomato Mayonnaise, Steamed New Potatoes and Boiled +Green Corn. 4. Squab Breasts larded around hot ripe Olives, with Brown +Sauce, and Potato Croquettes with Peas. 5. Roast Saddle of Venison, +with Saute Potato Balls and Broiled Tomatoes with Horseradish +Hollandaise Sauce. None of these combinations should disappoint a +formal luncheon guest. When this course is over, the salad should be +substituted for the dinner plate which has been removed. + +The salad is by no means the least attractive among the courses. You +may have Pepper and Fruit Salad, with Nut-Bread Sandwiches or an +Asparagus Salad with Lemon Rings. You may incline to Spring Salad with +Horseradish Sandwiches or to Dressed Lettuce with Cheese-Bread Wafers. +Or, again, you may prefer Chicory Salad with Cheese Croquettes. You +have but to choose. With the passing of the salad and its sandwiches, +salt and pepper sets are removed, the table is crumbed and the +ice-cream plates are laid out, together with ice-cream forks and spoons. + +Will you have Maroon Ice Cream with Sponge Drops or a Tutti-Frutti Ice? +Canton Mousse with Cream Cones, or Orange Cream Sherbet with Chocolate +Petits Fours? Chocolate Parfait with Lady Fingers or Frozen Neapolitan +Charlotte with Marshmallow Wafers? You must exercise your individual +choice among these and a hundred others. + +The passing of the finger-bowl service (plate, bowl and doily) precedes +the appearance of the demi-tasse, and the passing of candies and +bonbons. (At less formal luncheons, the hostess pours the coffee at the +table. When this is done the service usually is placed before her when +the dessert course ends.) + +The more formal luncheon dictates that coffee be served in the drawing +room. Here the waitress passes the after-dinner coffee which the +hostess pours. If it seems preferrable to serve coffee at the table, +the waitress, after she has placed the finger-bowl service, puts the +coffee at the guest's left hand, and passes him cream and sugar. When +he has removed his finger bowl the guest uses the plate for his +bonbons. + + + + +CHAPTER V + +THE INFORMAL (HOME) DINNER + +The setting of the table for the home dinner follows the general rules +already given. As it is a quite informal affair, however, the side dish +(never seen at a formal dinner) is permissible. Dessert, too, may be +served in a small dish set in a plate. A carving cloth (for +_paterfamilias_ usually carves at the home dinner) protects the +tablecloth from spatters and bits of crisp fat which the most skillful +carver cannot always avoid sending over the dish. + +If a maid serves, she should always have an extra plate, one more than +the number of individuals to be served. She will need it. + +A salad served with meat, at an informal dinner, is placed on the right +side, _from the right_, the exception to the rule of serving from +the left. + +Vegetables, once served, are taken back to the kitchen, to keep them +warm. If a second serving is desired, the mistress rings. Suit yourself +about having the serving silver placed on the table _before_ the +dish to be served is carried in. The latest wrinkle--and it is a time +and step-saving one--dictates that the silver be brought in on a +platter. The soup, to be served hot (it should always be served in soup +plates at dinner and never in bouillon cups) must be brought in after +the family have taken their places. + +A family dinner may be served quite comfortably even without a maid. +The table set and the service laid, the younger members of the family +should attend to her duties. One may bring in the soup, hot, in +individually heated plates. Another may fill the water glasses, pass +butter or sauces and remove dishes between courses. The most convenient +way of serving vegetables, under these circumstances, is for some +member of the family next the carver to attend to it, as soon as meat +has been laid on the plate. It saves extra passing. See to it that too +many things--butter, salt, pepper, cream, sauces, etc.--are not +traveling about the table at once. All the formal features of the more +formal meals may be dropped or modified to suit individual needs or +circumstances in the informal home dinner. + + +TWELVE MENUS FOR GOOD FAMILY DINNERS + +1. Corn Mock Bisque. Roast Chicken with Bread Stuffing, Giblet Gravy. +Boiled Rice. Saute Egg Plant. Stuffed Green Peppers. Prune Pudding. +Black Coffee. + +2. Onion Soup. Fried Smelts, Sauce Tartare. Broiled Porterhouse +Beefsteak. Maitre d'Hotel Butter (1/4 cup butter, 1/2 teaspoonful salt, +1/8 teaspoonful pepper, tablespoonful lemon juice, 1 ditto parsley, +fine chopped; work butter in bowl with wooden spoon till creamy, then +add other ingredients slowly). Potato Strips. Creamed Turnips. Steamed +Chocolate Pudding, Sterling Sauce. + +3. Carrot Soup. Braised Beef. Boiled Potatoes with Butter and Parsley. +Fried Parsnips. Onion Souffle. Spiced Apples a la Lyman (6 large +apples, 3/4 cup sugar, 1 teaspoonful cinnamon, 1/4 teaspoonful salt, +1/4 cup water: arrange cored and pared apples in baking dish, mix +sugar, salt and cinnamon and fill cavities. Add water, bake till apples +are soft, basting repeatedly with syrup in dish. Remove, cool, pile +meringue on top of each apple. Back to oven and bake for eight minutes. +Chill and serve with sugar and cream). Black coffee. + +4. Huntington Soup and Celery. Braised Leg of Mutton. Mashed Sweet +Potatoes. Beets, Sauce Piquant. Stuffed Tomato Salad, Boiled Dressing. +Cream Jelly. + +5. Onion Soup. Beefsteak a la Henrietta Saute Potato Balls, Mashed +Turnips. Cheese Salad. Coffee Sponge. + +6. Corn and Chicken Soup. Braised Fowl, Chestnut Stuffing. Duchess +Potatoes, Fried Tomatoes (Parmesan). Honeycomb Pudding, Creamy Sauce. +Coffee. + +7. Brown Soup with Macaroni Rings. Creamed Mushrooms. Roast Leg of +Veal. Mashed Potatoes. Brussels Sprouts with Celery. Asparagus Salad. +Fruit Tapioca. Coffee. + +8. Clam Bouillon. Boiled Leg of Mutton, Caper Sauce, Mashed Potatoes, +Fried Cucumbers. Peach Cabinet Pudding. Crackers and Cheese. Black +Coffee. + +9. Broiled Fish, Cold Slaw in Cabbage Shell. Stuffed Hearts with +Vegetables. Potatoes Goldenrod, Almond Pudding, Whipped Cream. +Assorted Fruit. Coffee. + +These are samples of what is possible in the way of tasty combinations +for the informal family dinner. + + + + +CHAPTER VI + +THE FORMAL DINNER + +From the informal dinner in which the family waits on itself, to the +formal dinner, at which two waitresses attend to the comfort of the +diners, is but a step. Yet it is a serious one for the hostess who +gives the latter form of dinner. The cook often requires extra help +(dishwashing, etc.); and where a chambermaid is available, she has to +be drafted as a second waitress or an extra waitress engaged. There +must be a helper on duty in the pantry, for there must be no hitch in +any detail of the formal dinner service. So the extra pantry-hand must +serve soup and pour coffee, see that there is crushed ice always ready, +stack up soiled dishes, open wine bottles (yes, this is still done!) +and be prepared to do anything else which will help make the dinner a +success. + + +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 rule. The parsnips of circumstance are not buttered at +the formal dinner, though the bread and butter plate sometimes shows +its face as a serving convenience for bread, celery, olives and +radishes. Wineglasses still appear in formal dinners given _in +private_. This provides for quite an array of glassware. At the +point of the knives, in the following order stand the water goblet and +the iced tea glass or appolinaris glass. The wineglasses (usually no +more than three wines are served) are grouped to the right of the water +goblet. Their order is that of use. (There are separate glasses for +high and low cocktail, sherry, sauterne, claret, champagne, cordials +and whiskey.) Each guest has his own nut dish, placed directly before +him. Candles are lit and water glasses half-filled a few minutes in +advance of the dinner announcement, and the hostess already having +arranged place cards before this is done. + + +THE COURSES + +The "initial" course may be placed on the table before dinner is +announced or may be served after. If, however, you serve cocktails in +the drawing room with the accompanying caviar or lettuce sandwiches, or +if you serve a canape, do not repeat the latter as the opening of the +dinner. For instance, you should not serve a Lobster Canape in the +drawing room and a Finnan Haddie Canape at the dinner table. Fruit +cocktails of every kind, and canapes are in order for this commencement +of the meal. + + +A GOOD FRUIT COCKTAIL RECIPE + +Mix shredded pineapple, halved strawberries, (fresh, not preserved), +with grapefruit pulp, the pulp in a two to one proportion to the +pineapple, chill and cover with wine dressing. To be served in +champagne glass, with top garnish of a large strawberry for each glass. + + +The soup course may be preceded by one of fruit, where the cocktail or +canape has been served in the drawing room. Supposing it to be +strawberries, the berries will already be waiting in a small plate when +the guests take their seats upon entering the dining room. They should +be unhulled, large, selected berries, and may be eaten either by hand +(dipped in the sugar mound into which they are thrust on the plate) or +with the strawberry fork. The serving of a finger bowl with this course +is a matter of taste. + +When this course has been removed, the soup is served, and the head +waitress pours the sherry, while cakes and olives are passed by a +second waitress. + +If fish comes next--we will presume the fish to be Shad a la Delmonico, +Halibut a la Meniere or Turbans of Flounder--it is passed in the +platter, followed by rolls and Cucumber Ribbons, Dressed Cucumbers or +Sliced Cucumbers, as the case may be. Then the fish course is taken +from the table and we come to the entree. + +If one entree is the limit it precedes the roast. Where you have two +entrees the heavy (meat) entree comes first, then the lighter +(vegetable) one. Let us say we have only Delmonico Tomatoes or Mushroom +Croquettes. We would carry on next with our roast fowl or flesh. But if +we have Oyster and Mushroom Patties _and_ Roast Ham with Cider +Sauce as entrees, the Roast Ham, being the heavier, should be served +first. + +Our roast--the champagne was poured from the _right_ side with the +_right_ hand _after_ the removal of the fish plates--is now +due. The entree plates in turn have been taken away and the warm dinner +plates substituted for them. Ah, the roast! What shall it be? There is +so much from which to choose. It cannot be too epicurean for a formal +dinner. Fillet of Beef Larded with Truffles, with a Brown Mushroom +Sauce; Crown of Lamb (crowned with Green Peas and surrounded by Fried +Potato Balls); Roast Turkey with Truffle Gravy; Venison Saddle, +Chateaubriand of Beef, Sirloin Steak, there is no lack of choice. + +When both roast and game are served, a frozen punch is supposed to draw +the line of demarcation between them, and the salad enters _with_ +the game instead of being counted as an individual course. + +While one waitress passes the roast, another follows with the +potatoes. Other vegetables and rolls then come in order and, if the nut +dishes of any of the guests are empty, they are refilled. + +When more than a single meat course is served at a formal dinner, the +sorbets and frozen punches should be dropped. In such a case they are +only permissible at an especially large official dinner, a banquet or a +large hotel spread. + +After dinner plates have been taken away the salad (already arranged on +the plate, the fork on the right hand side) is served from the right, +and sandwiches are passed. The variety of possible salads has already +been alluded to in the consideration of the formal luncheon, hence +nothing need be added here on that head. + +With the emptied salad plate are removed peppers and salts (on tray) +and the table crumbed, the ice cream plate (as at the formal luncheon) +is placed. The ice cream mold is passed with _the mold already cut, +but retaining its shape_, to facilitate the guest's helping himself. +Together with the ice cream, the accompanying small cakes are passed. + +The appearance of the finger bowl service follows the removal of the +dessert plates. The finger bowl should be approximately one-fourth full +of luke-warm water (never cold) and garnished. The dessert plate is +removed with the left hand, the plate, finger bowl, and doily served +with the left. The passing of the bonbons concludes the actual service +at the table. + +Coffee, as already mentioned, is poured by the hostess in the drawing +room and, after the waitress has collected and removed the coffee +service (and cups and saucers) she may, in the event that cordials are +served, return with the cordial service, which the hostess pours and +the waitress serves as in the case of the coffee. + +If the ladies _only_ retire to the drawing room, one waitress +serves them there with coffee, while another remains in the dining +room. Here she passes cigars and cigarettes on a tray, together with a +lighted candle or matches, and then serves coffee and cordials or +brandy and soda. + +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 dinner. + + +THREE FORMAL DINNER MENUS + +1. Grapefruit. Chicken Consomme with Oysters. Bread Sticks (served like +roll in napkin). Deviled Crabs. Chicken Mousse with Sauterne Jelly. +Saddle of Mutton. White Potato Croquettes. Carrots and Turnips a la +Poulette. Currant Mint Sorbet. Mushrooms au Casserole. Roast Grouse, +Bread Sauce. Watercress Salad. Willard Souffle. Strawberry Ice Cream. +Salted Almonds. Bonbons. Crackers and Cheese. Black Coffee. + +2. Oyster Cocktail. Saltines. Mushroom and Sage Soup. Dinner Braids. +Lobster Chops. Cucumber Boats. Sauce Tartare. Swedish Timbales with +Calf's Brains. Larded Fillet of Beef with Truffles. Brown Mushroom +Sauce, Potato Rings. Flageolets. Buttered Carrots. Asparagus Jelly +with Pistachio Bisque. Ice Cream. Cream Sponge Balls. Salted Almonds. +Bonbons. Water Thins. Neufchatel Cheese. Black Coffee. (From "A Book of +Good Dinners for My Friend": Fannie Merrit Farmer.) + +3. Cocktails. Caviar Sandwiches. Selected Strawberries. Mock Bouillon. +Olives. Sherry. Rolled Cassava Cakes. Turbans of Flounder. Dressed +Cucumbers. Rolls. Delmonico Tomatoes. Roasted Incubator Chickens. +Chantilly Asparagus Potatoes. Buttered Asparagus Tips. Champagne. +Grapefruit and Alligator Pear Salad, Paprika Crackers. Montrose +Pudding. Small Cakes. Coffee. Cordials. (From "Table Service," Lucy G. +Allen). + + + + +CHAPTER VII + +AFTERNOON TEAS + + +Afternoon teas are of two kinds, formal and informal, and the informal +outdoor tea in the open, on the lawn or in the garden, is a variant of +the latter variety. Here the tea wagon comes into play, and tea is +often tea in name only, since at summer outdoor teas not only iced tea, +but iced coffee, iced chocolate or punch are often served. + + +THE INFORMAL TEA + +Do not set a table for the informal tea. The tea service is merely +brought to the sun parlor, drawing room or living room in which the tea +is to be served, and placed on the table. There the hostess makes and +pours the tea, unless she prefers to have it brought in on a tea tray +already made for pouring. + +The tea service comprises: a teakettle for boiling water with filled +alcohol lamp and matches; a tea caddy with teaspoon and (if only a few +cups are to be made) a tea ball. A tea creamer, cut sugar, a saucer of +sliced lemon, and cups and saucers with spoon on cup saucer, as well as +tea napkins complete the service. The water brought in in the teakettle +should be hot. If this precaution is observed, the tea will boil very +soon after the lamp is lighted. The sandwiches served at an informal +afternoon tea should be very simple: lettuce, olive or nut butter, or +plain bread and butter, nor should the small cakes also passed be +elaborate or rich. + + +THE FORMAL TEA + +The formal tea--a tea becomes formal as soon as cards are sent out for +it--is a very different affair. As many as four ladies may pour, two +during the first, and two during the second hour. Friends of the +hostess--they serve all refreshments, though waitresses assist, +removing soiled cups and plates and bringing in fresh ones--preside at +either table end, and the table is decorated (flowers and candles). At +one end of the luncheon cloth (or the table may be laid with doilies) +stands the service tray, with teapot, hot-water pot, creamer, sugar +bowl with tongs and cut sugar, and sliced lemons in dish with lemon +fork. The tray also contains cup and saucers (each saucer with spoon, +handle paralleling cup). The coffee, bouillon or chocolate service is +established in the same manner at the other end of the table. If +coffee is served, the service tray is equipped with urn, cream and +sugar; if chocolate, whipped cream in bowl with ladle; if bouillon, the +urn alone. + +Each lady who pours must have a large napkin convenient to guard her +gown. Arranged along the table should be plates of sandwiches and +cakes, bonbon dishes and dishes with salted nuts. But the table must +not be crowded. This important rule is responsible for the existence +of the frappe table. + +The frappe table holds the afternoon tea punch. Since the dining room +is apt to be well filled as it is, the frappe table had best be +established in some other room. On its luncheon cloth is set the punch +or frappe bowl with ladle, and individual ices, frozen creams (not too +rich or elaborate) or punch are served in frappe or punch bowls by a +friend of the hostess. The small plates on which the frappe glasses are +served should be piled on the table with doilies (_linen always_) +between the plates. When served, the glass is filled with the sherbet +or cream, and a sherbet spoon laid at the right-hand side of plate (a +tray of sherbet spoons belongs to the frappe table equipment, as well +as a filled cake basket, dishes of candy, piles of small plates and +small linen napkins). Unless you are entertaining guests to the number +of a hundred or more, _never use paper doilies at a formal afternoon +tea_! + +A pretty custom dictates that young girl friends of the hostess serve +the guests. They provide the latter with plate and napkin, ask their +choice of beverage, and serve it, together with sandwiches and cakes. +Or the plates and napkins may be handed the guests as they enter by a +waitress stationed at the door, before they are served by the young +girls. + +_A salad should never be offered at a formal afternoon tea_! To do +so is to commit a social solecism. + + + + +CHAPTER VIII + +SUPPERS + + +Supper, "the evening meal," the last of the day, in modern usage often +is actually a dinner, the most elaborate meal; the place of the former +dinner being taken by the luncheon. A supper is often a particularly +elaborate dinner or banquet, as, for instance, the "class supper." + + +THE LATE SUPPER + +The late supper, often given after a theatre party, or a card party, is +always an informal affair. Its favorite form is what might be called +the "chafing dish supper," where should they wish, the guests may help +themselves. + +Two chafing dishes or one may grace the table (laid with luncheon cloth +or luncheon set, flowers and candles) according to the number of +guests. The chafing dish is set before the hostess on a metal tray +resting on an asbestos mat. A teakettle of boiling water, an electric +toaster (the 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 table), and plates already heated go with the chafing +dish. Also, near at hand, should be matches, an extra napkin, a +"sampling" fork and spoon, and a bowl of some sort for burned matches +and the "sampling silver." + +All that is to be cooked, dry or liquid, should already have been +measured and be ready for use. All bowls, small dishes and pitchers +containing ingredients for any one dish should be grouped on a single +tray, at the left of the person attending to the chafing dish. + +Chafing-dish rarebits may be of every kind, and every rarebit should +have some main dominating flavor, as green or red pepper, onion, +tomato, etc. Cheese souffles or sweet souffles are also successful +chafing-dish products, as well as cooked fish heated in a piquant +sauce. + +For chafing-dish purposes there are available: _Meats_: Beef, +Venison, Lamb, Cooked Tongue, Bacon and Ham, Chicken, Chicken Livers +and Sweetbreads. _Sea Food_: Lobster, Terrapin, Crab Meat, Frogs' +Legs, Oysters, Shrimps, Scallops, Sardines, Salmon and Finnan Haddie. +Eggs, Cheese, Tomatoes, Mushrooms and Peas should also be included +with this list. + +Sliced and toasted bread or crackers heated usually form the basis of +the chafing-dish preparation. Rarebits suppose toast or crackers, but +creamed dishes demand toast. The chafing dish also pays homage to the +sweet tooth in the shape of fudges (Ginger, Nut Raisin, Peanut Butter, +Marshmallow, etc.); and hot coffee, wine cup, mineral water, beer, +ale and cider are the customary chafing-dish supper drinkables. + + + + +CHAPTER IX + +OUTSIDE THE EIGHTEENTH AMENDMENT + + +From the alcoholic beverages of the chafing-dish supper to those of +the dinner is a natural transition. At the formal dinner wines often +accompany the courses and, as already mentioned, liqueurs and cordials +supply the final liquid note after the coffee. The theory of alcoholic +beverages at the formal dinner is a simple one. Certain fixed and +definite rules obtain and are generally observed. Three wines may be +served, though the best social form prefers one or two. + + +SHERRY OR MADEIRA + +Sherry or Madeira may accompany the soup course. They should be poured +_after_ the soup has been placed, and served from a decanter. In +general wine should always be poured slowly, and glasses should be +filled only two-thirds. The etiquette is for the waitress to pour a +little wine into the host's glass, then filling the glasses beginning +at the host's right. Sherry should always be served cold, at a +temperature of 40° Fahrenheit; the Madeira may be served at a +temperature of 65° F., or that of the room. + + +SAUTERNE OR RHINE WINE + +Sauterne or Rhine Wine go with the fish course. They are poured, like +the Claret, at the end of the preceding course, before the next course +comes on. They (like Sparkling Burgundy and Champagne) are served from +the bottle, and the bottle should be held in a folded napkin or bottle +holder. The mean average temperature of Sauterne should be 50° F. Some +prefer it decidedly cold (chilled in the icebox), others only slightly +cold. Rhine Wine should always be cold: 40° F. + + +CLARET + +Claret is the wine for the entree and, as a rule, is served from a +claret pitcher. Being a light wine, it may be served _with_ the +Champagne and _instead_ of it to those who do not prefer the Mumm. +Claret should be poured at the end of the course _immediately_ +before the one with which it is served. The room temperature or one of +65° F. is the proper one for Claret. + + +CHAMPAGNE, BURGUNDY OR PORT + +These wines are served with the meat courses. In order that Champagne +or Sparkling Burgundy may come on the table at the proper temperature +(Champagne 35° and Burgundy 70° F.) it must be ice-packed for several +hours before serving. Care must be taken, however, that it does not +frappe when, if required at short notice, it is salt-and-ice packed +half an hour before serving. Sweet Champagne, on the other hand, is +improved in flavor if slightly frappeed. It should always be served +very cold. Like Sauterne, Champagne and Burgundy are served from the +bottle. In serving them the wire should be cut, and the cork carefully +_worked_ out of the bottle by pressing it up with the thumbs. It +is wise to work out the cork _under the edge of the table_, since +it is sometimes projected with much power. The temperature for Port is +55° F. + + +CORDIALS AND LIQUEURS + +Cordial glasses holding a small quantity are used for serving these +sweet, aromatic beverages. Cordials are served plain, with crushed ice +or with cream. In serving Creme de Menthe the straw is unusual in +private home service, though customary in some hotels. Creme de Menthe +glasses should be filled two-thirds full with fine crushed ice, then a +little of the cordial poured over it. Chartreuse (green or yellow), +Benedictine, Grenadine, Apricot Brandy, Curacoa, and Dantzig Eau de Vie +arc usually served without additions or ice. Benedictine or Creme de +Cacoa, however, may be served with a dash of plain or whipped cream. +The exceedingly sweet Creme Yvette should be served with cracked ice, +like Creme de Menthe. Noyau, Kirschwasser, Maraschino and Grenadine may +be served as cordials, or reserved for the flavoring of puddings, ices +and sauces. + + + + +CHAPTER X + +CARVING HINTS + + +Whether it be the waitress or the master of the house who carves, a +firm hand, an appraising eye and a sharp carving knife are needed. +Some of the chief carving points for roasts are worth knowing. + +_Beefsteak (Porterhouse)_: Carve in two pieces, cutting tenderloin +and sirloin from the middle bone. Cut in uniformly thick slices, +serving a piece for a portion, rare, medium or well done, as may be +preferred. _Rib or Sirloin Roast_: Hold firmly, skin side up. +Carve in thin, parallel slices, from crisp edge to bone, then slip +knife under slices and cut from bones. _Rump Steak_: Cut in thin, +parallel slices with grain of meat. Serve like rib or sirloin with dish +gravy for each portion. _Fillet of Beefs_: Cut across diagonally, +beginning at thick end. Slices should be no more than half an inch +thick. _Leg of Lamb_: With rounding side up, plunge carving fork +in center of roast, and cut in thin, parallel slices _across +grain_ to bone. Boned leg of lamb is more easily carved. _Saddle +of Mutton_: Make cuts parallel to backbone, half to three-quarters +inch apart; then crosscuts at right angles to former, two to two and a +half inches long. Slip knife beneath bone to free meat. _Loin of Veal +or Lamb_: Cut backbone of each rib before cooking. Cut roast between +ribs, serving one for a portion. Carve _Crown of Lamb_ in the same +way. _Roast Turkey or Roast Chicken, Capon or Guinea Hen_: With +bird on back, insert carving fork across highest point of breastbone. +Holding it here firmly, cut through skin between second joint and body, +close to the latter. Pull back leg and second joint in one piece with +knife; disjoint, then cut off wing. Breast meat must be carved in thin, +parallel slices. Use knife to part second joints from drumsticks and +carve them in slices. Always complete carving one side of a bird before +carving the other. Light meat and dark meat, together with stuffing, +should be included in each portion, unless a preference is indicated. +_Broilers_: Should be cut in halves, and the halves halved, +severing at joints. According to size of broiler a quarter or a half is +served as an individual portion. _Domestic Duck_: Bird on back +(drumsticks to right of carver, as with all fowl) the carving fork is +thrust through breast. The joints lie much farther back than those of +chickens or turkeys. After removing leg and wing, make cuts in breast +meat parallel to breastbone, three-quarters of an inch apart, and +remove by sliding knife under meat. Small pieces of rich meat, dark, +may be cut from the sides of the duck. _Game Duck_: First cut +breast meat from one side, then from other. Half a breast is the +individual portion. Legs and wings are too tough, as a rule, for +satisfactory table use. + + + + +CHAPTER XI + +PLANNING A MENU + + +Food value and contrast--the avoidance of duplicating flavors--are main +points in menu planning. An elaborate menu must alternate its light and +heavy courses. + + +SOUP + +Thin soups for formal dinners, cream or thick soups for informal ones +is the rule. With Consomme, Bread or Cheese Sticks; with thick soups +Crackers or Croutons; with Oyster Stew, Oyster Crackers are the proper +thing. Soup garnishings (clear soup) include: Shredded Sprouts, Boiled +Macaroni cut in rings, Noodles, Lemon Slices, Italian Pastes and Grated +Parmesan Cheese, and Sliced Cooked Chestnuts and Royal Custard. +Radishes, Celery and Olives are served _after_ the soup. + + +HORS D'OEVRES + +Cocktails or Canapes beginning a dinner call for plain sandwiches or +wafers. When Oysters or Clams (or any seafood cocktails) are served, +Graham or Brown Bread Sandwiches are grateful. With oysters served raw +on shell, a Horseradish Sandwich is proper. Tabasco, Grated +Horseradish, Catsup, Cayenne, or Cocktail Sauce are in order for +oysters or clams, and a half lemon should _always_ be laid on the +oyster plate. + + +FISH + +Fish flavoring's include Lemon Juice (lemon sliced with or without the +rind, or served in quarters or halves) or Tarragon Vinegar. Sauce +Tartare is always appropriate for fried fish. Broiled Halibut or +Pompano gain by a Sauce Hollandaise. With Baked or Broiled Shad +Cucumber Cream Sauce is in order. Broiled fish in general should be +mated with rich, heavy sauces, and may be accompanied by Boiled Potato +Balls, and Maitre d'Hotel butter. When Halibut or Flounder are steamed +or baked in fillets, they call for a piquantly flavored sauce: Caper, +Brown Tomato, Shrimp or Lobster. Drawn Butter Sauce, Caper or +Hollandaise Sauce, are best with Boiled Hot Salmon; Green Mayonnaise, +Vinaigrette or Sauce Tartare with Cold Boiled Salmon. Vegetables do not +properly accompany fish in a dinner of many courses. Yet broiled fish +may be served with Corn and Shell Beans; white fish of various sorts +with Tomatoes, stuffed or fried; and Salmon with Peas. + + +ENTREES + +Every entree should have the sauce which properly befits it. Patties, +however, are not served with the rolls which accompany other entrees, +their pastry taking its place. A Puree of Peas may be offered with meat +croquettes. + + +SALADS + +For simply dressed salads Cheese Balls or croquettes are appropriate. +Fruit salads require thin, unsugared crackers--they may be served hot, +sprinkled with mild paprika over butter. Anything of the sort served +with a salad is merely served to _bring out_ its flavor, not to +destroy it! + + +DESSERTS + +When the dinner is a heavy or elaborate one the heavy pudding with a +rich sauce is distinctly out of keeping. Frappeed or cold desserts are +the proper thing, served together with small wafers or cakes. At less +formal dinners the sweet dessert may be omitted, and cheese and hard +crackers, a fruit salad, or toasted wafers and coffee may be +substituted. + + +THE ROASTS + +Under this head we will list for the reader's convenience a grouping of +roasts, together with the sauces and vegetables with which they may be +combined for menu purposes in a natural and satisfactory manner. + +_Beefsteak and Roast Beef:_ As sauces, Mushroom Sauce is +appropriate for both; then for Beefsteak we have Sauce Bearnaise, and +Maitre d'Hotel Butter; for the Roast Beef, Horseradish Sauce, Banana +Sauce and as an accompanying dish, Yorkshire Pudding. Accompanying +vegetables for both include: Potatoes, white and sweet, Lima and String +Beans, Macaroni, Corn, Peas, Spinach and Onions, Eggplant and Squash, +Brussels Sprouts, Cauliflower and Tomatoes. + +_Boiled Beef_: Horseradish Sauce is the preferred one, and +Dumplings may accompany it. Potatoes (white), Parsnips, Turnips, +Carrots are the first concomitants. + +_Corned Beef_: Plain Boiled Potatoes and Cabbage are the first +concomitants. Spinach or Dandelion Greens, Parsnips, Beets, Turnips and +Carrots are also indicated. + +_Roast Lamb_: May be accompanied by Banana Croquettes or Bananas +baked, by Currant Jelly, Mint Sauce, Mint Jelly or Mint Sherbet. In +addition to most of the vegetables already listed, Asparagus, and +Jerusalem Artichokes are in order, and Cauliflower may be served with +Cream Sauce or _au gratin_. + +_Lamb Chops Broiled_: Potatoes in any form desired, Cauliflower or +Brussels Sprouts, and practically any green vegetables, _but +piquantly served_, are in order. + +_Boiled Lamb and Mutton_: Caper Sauce and accompanying Dumplings +are in order for both. Potatoes (white) Carrots, Turnips and Parsnips +are the vegetables. + +_Saddle of Mutton_: Takes all vegetables served with Lamb. It +should be served with Currant Jelly or Mint Sauce and, aside from +Asparagus, Spinach, French Peas and String Beans, may be accompanied by +Fried Rice Balls or Rice Croquettes. + +_Fowl in General and Chicken_: These take Cranberry Jelly and +Sauce, also Chestnut, Mushroom, Oysters, Celery and Curry Sauce, and +fresh Celery. Glazed Sweet Potatoes, Corn Fritters, Croquettes (Rice, +Chestnut, Hominy), all fresh summer vegetables, including String and +Lima Beans, Mushrooms, Onions and Squash are in order with fowl. + +_Roast Turkey_: Here, while we may have Cranberry Sauce or Jelly, +we _must_ have crisp, fresh Celery. There is a choice of +stuffings--Sausage, Chestnut, Oyster, Sage and Nut. Potatoes (white +and sweet), Brussels Sprouts and Cauliflower, Squash, Turnips and +Onions are the vegetables. + +_Roast Goose_: The vegetables are the same as for Roast Turkey, +and Brown Giblet Gravy, Apple Sauce and Celery are accompaniments. The +stuffings mentioned for Turkey are also in order here. + +_Duck (Domestic)_: The vegetables served for all fowl, plus Fried +Hominy if desired, are indicated. Either Boiled or Souffled Onions are +a tradition with duck. + +_Duck (Game)_: Salads are preferred to vegetables as an +accompaniment for Wild Duck. The Salad Greens--any salad green may be +used--should be dressed in a simple manner. If preferred, Olive and +Orange Jellies and Sauces, and Currant and Plum Jellies, Orange and +Cress or Orange and Walnut on Lettuce may be served. + +_Roast Grouse or Guinea Hen_: With Bread Sauce may be served +Potatoes (as croquettes or French fried), Celery Croquettes, String +Beans, Asparagus, and French Peas, also Currant Jelly and Currant Jelly +Sauce. + +_Quail, Roasted or Broiled_: Green salads in which Orange +dominates should accompany this game bird. Ideal ways of serving are: +1. In a nest of Chestnut Puree. 2. On Buttered Toast. 3. On toast +spread with Puree of Cooked Calf's Liver moistened with Sherry. + +_Squab, Roasted or Broiled_: Serve with Currant Jelly and--if +offered as a main course at a luncheon--with light vegetables, +Mushrooms, Peas, Beans, Asparagus on Toast, Spinach in Puff Paste or +Fried Potato Balls. + +_Boiled Ham_: For Boiled Ham Champagne or Cider Sauce is best. +Potatoes in practically any form desired, Creamed, Chantilly, +Escalloped, etc., with Spinach, Beet Greens, Cauliflower, Brussels +Sprouts are vegetable choices. + +_Pork_: Implies the presence of the apple, as Apple Sauce, Cider +Apple Sauce, Fried Apples or Apple Croquettes, though Sauce Soubise or +Sauce Piquant may also be used with it. Potatoes, if desired, and +practically any vegetable are in order. + +_Roast Veal_: A Brown Gravy or Sauce Soubise are proper for veal. +Rice, Spaghetti, Macaroni, are accompanying dishes; and practically all +the usual garden vegetables are in order. + +_Roast Venison_: A Wild Plum Sauce is especially appropriate, plus +Currant Jelly. Potatoes should be Saratoga or French Fried. French +String Beans and French Peas, Brussels Sprouts (with Chestnuts) and +Mushrooms (in Brown Madeira Sauce) will add to the occasion. + + + + +CHAPTER XII + +MENUS FOR A THANKSGIVING--A CHRISTMAS AND A LENTEN DINNER + + +[Footnote: From "A Book of Good Dinners for My Friend." FANNY +MERRITT FARMER.] + + +THANKSGIVING DINNER + +Clam Soup, Browned Crackers. Halibut Rolls, Sauce Tartare, Dressed +Cucumbers. Roast Turkey with Chestnut Stuffing, Giblet Gravy, Maitre +d'Hotel Potatoes. Mashed Winter Squash, Onions in Cream, Cranberry +Punch. Pear Salad, French Dressing, Thanksgiving Pudding, Hard Sauce, +Vanilla Ice Cream, Hot Chocolate Sauce, Sponge Cake, Assorted Nuts, +Fruit, Black Coffee. + + +CHRISTMAS DINNER + +Clam and Tomato Consomme. Browned Soup Rings. Olives and Salted Pecans. +Fillets of Sole, Mushroom Sauce. Roast Goose, Giblet Gravy, Frozen +Apples. Riced Potatoes, Glazed Silver Skins. Pimento Timbales. +Chiffonade Salad. English Plum Pudding, Sherry Sauce. Coffee Ice Cream, +Almond Cakes. Bonbons. Crackers and Cheese. Black Coffee. + + +LENTEN DINNER + +Smoked Salmon and Anchovy Canapes. Tomato Bisque Soup. Buttered +Croquettes, Croutons. Tartlets of Egg with Curry. Boiled Cod, Venetian +Sauce. Hot Potato Salad. Cauliflower au Gratin. Cheese Souffle. +Chocolate Bavarian Cream. Black Coffee. + +[Illustration: DIAGRAM OF A BUFFET TABLE] + + +HOW TO PREPARE A MEAL + +[Illustration: DIAGRAM OF TABLE LAID FOR HOME DINNER WITHOUT SERVICE +OF MAID] + +[Illustration: LUNCHEON COVER IN DETAIL] + + +[Illustration: FORMAL DINNER COVER IN DETAIL] + + + + +INTERIOR DECORATION + + + + +CHAPTER I + +LINES AND CURVES + + +Straight lines in a room call for straight lines in furniture, rugs and +hangings. They make a room dignified and serious in appearance. Italian +Renaissance chairs and other pieces of that period, and our modern +Craftsman and Mission chairs (often hard and stiff examples of the +straight-line type of furniture, just as Bokhara, Kazan and Afghan rugs +are of the straight-line rug) are furniture of this kind. The severe +line is also produced by velvet draperies topped by straight-lined +lambrequins. A straight line is to be preferred to a weak curve. And +it is usually possible to redeem too straight and rigid an appearance +in furniture by relieving long, straight lines (as in tables) by carved +ornamentation and the application of curved lines on a secondary plane, +i. e., in parts of the legs. In general, when not too rigid, straight +lines in interior decoration stand for repose, sobriety and dignity. + + +CURVED LINES + +Curved lines in decoration and furniture are of various kinds. The +rococo styles (Louis XV and the Regency) are overluxurious and often +weak; the curves in Arabic or Celtic ornamentation vague and obscure. +The undulating curves of Persian rugs suggest movement. Curves, in +general, which turn _up_, make an effect of animation and +happiness. Wall papers and draperies used to emphasize such furniture +curves lend an air of happy animation to the rooms in which they are +used. + +Contrast to stiff, straight lines is afforded by the use of the curved +line in decoration, which offers soft, rich and lovely effects. In +general, curved lines make for grace, flexibility and softness. + + +BROKEN LINES + +Broken lines give us a feeling of life and movement. But they should +not be used for the permanent decorative lines of a room--the lines of +the walls, openings, hangings, draperies, carpets, or large, immovable +pieces of furniture which have a fixed place. In pillows which break +the long back line of a couch, in cornice moldings, lambrequin bottoms, +chair backs, screens, etc., they lend life. But as a rule they should +be sparingly used. + + +VERTICAL LINES + +Vertical lines express aspiration and disquietude; diagonal lines, +action. In wall paper designs and rug patterns the diagonal line is not +always excellent. Diagonal lines are sometimes effective in rugs; but +the feeling of energetic movement they produce in wall papers or drop +patterns is objectionable. It annoys the eye and is usually inartistic. + + + + +CHAPTER II + +FORM, COLOR AND PROPORTION + + +Never overemphasize one of the dimensions of _height, width_ and +_depth_ at the expense of one of the others. They must be +harmonized. + + +OBLONG + +The proportions of any room are best when they make a normal impression +on the eye. The oblong is the best decorative art _form_, as a +rule. It can be used in nearly all ornaments, in walls, doors and +windows, ceilings and floors, in rugs and furniture, because it is +obvious. + + +THE SQUARE + +The square form is solid and firm, but tends to be monotonous. Square +windows, fireplaces and wall spaces, as well as square rooms in general +and pictures, are usually uninteresting, and this applies to cubes as +well. The big cubical chair, for instance, is something to be avoided. + + +THE TRIANGLE + +The triangular form (in mantel clocks, lampshades, highboys, bookcase +foundations, and sometimes where it appears in wall paper or Turcoman +rug designs) expresses movement in repose admirably, and has real +decorative values. + + +CURVED FORMS + +Curved forms, the circle, the oval and the ellipse, are all agreeable. +There is in them "a hint of the mysterious dualism of life." + + +COLOR + +Colors makes decorative shapes easy to see. (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 series.) Art, Nature and books will all help +the interior decorator in the matter of color adjustment. Trim in most +houses compels the adjustment of the color harmony to suit it. In +general white paneling calls for the use of one warm and one cool +color, while dark brown or black paneling needs two or more warm +colors. + + +PROPORTION + +All parts of a furnished room must help express one ideal of balance. +The realization of this ideal is proportion. A horizontal room calls +for horizontal furniture and lines, a vertical room for vertical ones. +Every important decorative feature of a room must be selected in +accordance with its proportion in general. The size of a room +increases the form scale (or scale of the forms) represented by +furniture, pictures, rugs, etc. In every room the important individual +pieces, such as library table, piano, bed, dresser, must parallel one +or another wall. Do not violate proportion and artistic effect by +overcrowding. + + + + +CHAPTER III + +INDIVIDUAL ROOMS OF THE HOUSE + + + +THE DINING ROOM AND "WORK ROOMS" + +The dining room, with which we were so directly concerned in the +preceding portion of this book, offers a natural point of departure for +considering the individual rooms of the house with regard to +decoration. First, as to a dominant dining room color: The dining room +should be a room of good cheer, a bright, happy room. But it should not +be too bright. If it is on the sunny side of the house, let one of the +colors dominate--white, cream white, blues, greens, grays or violet--if +on the shady side, gain warmth by the use of yellows (save lemon), +orange, warm tans, russets, pinks, yellowish greens and reds. (This +applies to all rooms.) + +Do not use restless-patterned wall papers. Leather (used with paneling +or above wainscot), modern tapestries, fabrics of all kinds are +suitable for covering dining-room walls. If low, the ceiling should +never be dark, since this makes the room appear still lower. (A +breakfast room done in lacquer is very effective, however, if not too +low.) A single large rug, harmonizing with the wall color scheme is +admirable in any room. In the dining room, however, a figured carpet is +often preferred for practical reasons: it stands wear and tear around +the table better. Well-chosen paper (See Chapter II) often improves a +badly proportioned room by optical illusion. The ideal lightings for +dining rooms are side lights. Dining-room drop lights or domes are very +trying to the eyes of those who dine, and are unbecoming. Side lights +(adding candles for grace and charm) are far pleasanter to the eyes and +look better. + +In the dining room the table is the dominating furniture note. A round +table, an oblong table or a square table may be the more desirable +according to the shape of the room. But a round dining table may be +harmonized with an oblong dining room by means of an oblong rug, with +rounded medallion, by a round flower bowl, a round tray or even the +wheels of the tea table. In the dining room, as elsewhere, repetition +in color establishes the color tone of the room. In the dining room, as +elsewhere, every individual room presents an individual case, to be +worked out decoratively in accordance with the principles already +given. One more color hint regarding the dining room, drawn from a +modern authority: "When we think of the ideal dinner--the soft lights, +the hospitable warmth, the sparkle of crystal, the gleam of silver, the +quick talk and gay laughter of the guests--we think of _red,_ for +that color is indissolubly bound in thought with the idea of richness, +hospitality and excitement." Yet red, as we will see later, is a color +to be used with great caution. + + +WORKING ROOMS VERSUS LIVING ROOMS + +Before passing to the other rooms of the house, we will pause to +consider a more purely utilitarian group. + +_The Kitchen_.--These rooms which are strictly utilitarian, more +or less escape decorative control. The kitchen, aside from the elements +of proportion in arrangement of its furnishings, is not properly a room +for decoration. A cheerful color, plenty of light--a practical +essential--and practical arrangement of its furniture and equipment +are of more importance than the decorative element. Neatness, color +harmony and a restful eye effect should be obtained. This applies as +well to the butler's pantry. Pantry and kitchen should always be shut +off from the dining room, so that the latter's decorative values are +not affected by them. + +_The Bathroom_.--Tiled or hardwood flooring, painted or glazed +washable walls, sanitary plumbing, glass shelves, washable cotton rugs +and bath mats, all the modern conveniences in keeping with the purposes +of the room, thrust the decorative element into the background. The +curtains must be simple and quite easily washed. + +_The Home Sewing Room_.--The home sewing room, too, may be viewed +decoratively as well as practically. A sunny room with western +exposure, kalsomined in pale warm gray, the floor covered with +cream-colored matting, windows fitted with white Holland shades--a +combination restful to the eye--and furnished with hard-wood framed, +cane-bottomed chairs. + + + + +CHAPTER IV + +LIVING ROOM, DRAWING ROOM AND LIBRARY + + +We now return to the rooms where decoration is the rule. While always +remembering that connecting rooms must harmonize with one another in +color, individual colors may always be appropriately chosen for certain +rooms, because they express the dominant mood and character of the room +in question. Thus, for the living room or drawing room, the yellows, +oranges and golden browns, which combine the cheer of yellow and the +warmth of red, are excellent. If a restful instead of a cheerful +quality is desired for the living room or drawing room, green may be +made the dominant hue. Yellow is a joyous tint, also a good breakfast-room +hue. It will harmonize in the living room with plain fumed oak, +willow furniture and cretonne hangings as well as with painted and +paneled ivory walls, old Chinese rugs, damask hangings and satinwood +and lacquered furniture. But furniture, bric-a-brac and walls always +_must_ be good in line and color. For proper floor balance use a +large rug in a large living room, and several small ones in a small +one. Furniture, too, should be chosen in view of the emphasis each +individual piece has; and its relations to the room in general. The +effect of stiffness is not overcome by placing heavy pieces of +furniture askew in a room. Yet this is often done. Scale and +proportion should always dictate the choice of furniture, lamps and +pictures. Each has its place in the general decorative scheme. Red is a +hard color for the eyes. Many a red living room has been the cause of +chronic headache. Not that red need be entirely tabooed. A living room +for example, paneled in oak, with a soft red-toned Oriental rug, red +draperies, a touch of red in a stained glass window panel, and red +cushioned window seat will have far more warmth and charm than a room +whose walls are completely covered with red. + +_The Hall and Library_.--Red, however, makes a hall seem +hospitable and full of welcome. It is also a good library color. 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 floor, and be +matched in the hue of the portieres or stair runner. With damask or +tapestry, or large-figured duplex papered hall walls, a soft-toned red +rug, with hangings and stair runner matching it, is best. The walls +should show a neutral tint, and red will dominate with pleasing effect. + +In the library, in winter, with a glow from the open fire playing over +a red rug, "revealing shadowy outline of bookcases, and dim velvet +draperies, as a deep-shaded lamp throws a beam of light over the arm of +a big reading chair," red seems indeed an ideal color for the room. + + + + +CHAPTER V + +BED ROOM, NURSERY AND PLAY ROOM + + +For the bedroom, though other colors such as green and violet, in +particular (save red, which is a poor bedroom hue) are not barred, blue +is an ideal color, expressive of repose and tranquil ease. In the +bedroom, however, as in all other rooms, the light and location must +always be considered in establishing the color note. Curtains either +make or mar a room, especially a bedroom. Bedroom curtains, whether of +expensive or cheap material, must emphasize the restful charm of the +room. If a bedroom (or other room) is plain in color, the curtains may +be either plain or figured. But it is dangerous when wall designs of +bedrooms is apt to convey a feeling of restlessness. The bedroom may be +provided with one large or several smaller rugs as a floor covering, +according to size. Plain rugs are more restful in effect, and with +plain walls and chintz often present a charming effect. + + +NURSERY AND PLAY ROOM + +These children's rooms should always give out a gay and cheerful +atmosphere. To obtain this wall papers with colorful friezes with +characters from fairy tale, Mother Goose or Noah's Ark, may be used +above a simple wainscot. Painted walls with stenciled designs are also +attractive. Small chairs and tables with good lines, a bookcase, a toy +cupboard, a sand table, and window boxes where the children may plant +seeds, are all possible decorative units of such a room. The general +color scheme must be soft and cheerful, plain linoleum is the best +floor covering, the few pictures should hang low, and the window +curtains should be of white muslin, with side hangings (down to sill) +with some special nursery design in cretonne. + + + + +CHAPTER VI + +SOME HINTS ANENT PERIOD FURNITURE + + +Period furniture is a means to a decorative end. It is a _part_ of +the decoration of a room, and must be adapted to its lines and +proportions. Halls for instance, call for tall chairs and cabinets and +long and narrow wall tables. Pictures and bric-a-brac are out of place +in the hall. In the living room, where spaciousness and repose are +wanted, substantial, comfortable chairs, long, low sofas, cabinets and +tables, and no fussy furniture adjuncts are demanded. Similarly in the +dining room, the furniture lines should make the room a more +comfortable and restful one in which to eat; and bedroom furniture +must in all decorative ways carry out the idea of rest and sleeping. If +period furniture is used, the drawing room usually gives the dominant +note, which should be carried out (in more or less modified form) +throughout the other rooms. Do not make too abrupt contrasts in using +period furniture. Late Louis XVI and Early Empire have much in common. +But it is a shock to find Louis XV and Late Empire in the same room. +Sheraton and Rococo, Early Jacobean oak and late eighteenth century +English mahogany do not mix. If your rooms are Colonial use Colonial or +Georgian styles of furniture. For ball rooms, small reception rooms, +and the boudoirs of blooming young beauty--not those of dignified old +age--Louis XV is to be commended. Formal dining rooms stand Louis XV +and Louis XVI styles very well. On the other hand the simple beauty of +line of Adam, Sheraton, Heppelwhite and Chippendale are better suited +to simpler rooms--though they may be quite as subtly and perfectly +finished. In general, the choice of all furniture--chairs, tables, +beds, mirrors--should be influenced by the size of the house and +rooms, individual circumstances and individual taste, where the last +does not conflict with established laws of decoration. + + +CONCLUSION + +Interior Decoration is a very extensive and complicated subject. What +we have here attempted to do has been to give an idea of the general +principles underlying it, together with as many direct and practical +hints and suggestions as has been possible within the limits allotted. +It is hoped that they may lead the reader to take a more personal +interest in a fascinating subject of study. If this be the case, a +large number of specialized works which treat every least phase of +"Interior Decoration" in exhaustive detail, are available. + + + + + + + + + + +End of the Project Gutenberg EBook of How to Prepare and Serve a Meal and +Interior Decoration, by Lillian B. 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