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diff --git a/7350-h/7350-h.htm b/7350-h/7350-h.htm new file mode 100644 index 0000000..6406bbd --- /dev/null +++ b/7350-h/7350-h.htm @@ -0,0 +1,2188 @@ +<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Strict//EN" + "http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd"> +<html xmlns="http://www.w3.org/1999/xhtml"> + +<head> +<meta http-equiv="Content-Type" content="text/html; charset=utf-8"/> +<title>How to Prepare and Serve a Meal and Interior Decoration</title> + +</head> + +<body> + + +<pre> + +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: UTF-8 + +*** START OF THIS PROJECT GUTENBERG EBOOK HOW TO PREPARE, SERVE A MEAL *** + + + + +Produced by David Starner, Michelle Shephard, and the +Online Distributed Proofreading Team + + + + + + +</pre> + + +<h1>HOW TO PREPARE AND SERVE A MEAL AND INTERIOR DECORATION</h1> + +<h2>By LILLIAN B. LANSDOWN</h2> + +<p>1922</p> + +<h2>CONTENTS</h2> + +<h2>HOW TO PREPARE AND SERVE A MEAL</h2> + +<p>CHAPTER</p> + +<h3><a href="#hpsm1"> I. BEFORE THE MEAL IS SERVED</a></h3> +<h3><a href="#hpsm2"> II. ENTER THE WAITRESS</a></h3> +<h3><a href="#hpsm3"> III. BREAKFAST</a></h3> +<h3><a href="#hpsm4"> IV. LUNCHEONS</a></h3> +<h3><a href="#hpsm5"> V. THE INFORMAL (HOME) DINNER</a></h3> +<h3><a href="#hpsm6"> VI. THE FORMAL DINNER</a></h3> +<h3><a href="#hpsm7"> VII. AFTERNOON TEAS</a></h3> +<h3><a href="#hpsm8">VIII. SUPPERS</a></h3> +<h3><a href="#hpsm9"> IX. OUTSIDE THE EIGHTEENTH AMENDMENT</a></h3> +<h3><a href="#hpsma"> X. CARVING HINTS</a></h3> +<h3><a href="#hpsmb"> XI. PLANNING A MENU</a></h3> +<h3><a href="#hpsmc"> XII. MENUS FOR A THANKSGIVING, A CHRISTMAS AND A LENTEN DINNER</a></h3> + +<h2><a href="#id_head">INTERIOR DECORATION</a></h2> + +<h3><a href="#id1"> I. LINES AND CURVES</a></h3> +<h3><a href="#id2"> II. FORM, COLOR AND PROPORTION</a></h3> +<h3><a href="#id3"> III. INDIVIDUAL ROOMS OF THE HOUSE</a></h3> +<h3><a href="#id4"> IV. LIVING-ROOM, DRAWING-ROOM AND LIBRARY</a></h3> +<h3><a href="#id5"> V. BED ROOM, NURSERY AND PLAY ROOM</a></h3> +<h3><a href="#id6"> VI. SOME HINTS ANENT PERIOD FURNITURE</a></h3> + +<h2 id="hpsm1">CHAPTER I: BEFORE THE MEAL IS SERVED</h2> + +<p>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 <i>planning</i> 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 +<i>menu</i>, will be dealt with later, in connection with the +meal itself. For the present we will concentrate on its +preparatory aspects.</p> + +<h3>IN THE BUTLER’S PANTRY</h3> + +<p>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.</p> + +<p>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, <i>etc</i>.) +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.</p> + +<h3>BEFORE ANYTHING EDIBLE COMES TO THE TABLE</h3> + +<p>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.</p> + +<h3>NAPKINS, SILVER, CHINA AND GLASS</h3> + +<p>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.</p> + +<p>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.</p> + +<p>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, <i>not</i> served +with <i>formal</i> 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.</p> + +<p>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.</p> + +<h3>DESIRABLE IMPROVEMENTS</h3> + +<p>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.</p> + +<h1 id="hpsm2">CHAPTER II: ENTER THE WAITRESS</h1> + +<p>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, <i>etc</i>. But the same care +and attention to everyone’s needs is expected +of her as of a regular waitress. Water, butter, rolls, +bread, <i>etc</i>., 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.</p> + +<h3>THE MAID AT THE TABLE</h3> + +<p>The waitress should serve and remove everything, except +beverages and extra silver from the guest’s +<i>left</i>. Fork and spoon should always be easily +at hand for the person served, and dishes should <i>never</i> +be offered and removed by <i>reaching across a cover</i>. +Remove glasses, cups and saucers from the <i>right</i>, +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 <i>one should be +left on the serving table</i>.</p> + +<p>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.</p> + +<p>Waitresses should <i>not</i> 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.</p> + +<p>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, <i>etc</i>. Candies, +salted nuts, water and wineglasses stay on the table +until the meal is over.</p> + +<p>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.</p> + +<h2 id="hpsm3">CHAPTER III: BREAKFAST</h2> + +<p>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.</p> + +<h3>BREAKFAST FRUIT</h3> + +<p>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.</p> + +<p>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.</p> + +<p>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.</p> + +<p>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.</p> + +<p>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.</p> + +<p>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.</p> + +<p>Bananas may be served “in the skin” at +breakfast, or peeled and sliced, with sugar and cream, +or sprinkled with sugar and lemon juice.</p> + +<p>Shredded pineapple, sprinkled with sugar, or sliced +pineapple (slices an inch thick) may be served from +a large dish by the waitress.</p> + +<p>Fruit at breakfast does not <i>necessarily</i> 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.</p> + +<h3>CEREALS</h3> + +<p>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, +<i>not browned</i>, before serving.</p> + +<h3>TOAST</h3> + +<p>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 <i>hot</i>. A perforated silver cover +should cover the plate containing them to prevent their +cooling. <i>Never use a soup plate or bowl for the +purpose!</i> 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.</p> + +<h3>BACON</h3> + +<p>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.”</p> + +<h3>EGGS</h3> + +<p>Cooked in the shell (medium or soft-boiled) eggs should +be served in an egg cup or egg glass, on a plate, +and <i>under cup or glass</i>. 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.</p> + +<p>A vegetable dish or a small plate will do for the +hard-boiled egg.</p> + +<p>Poached eggs appear in individual shirred egg dishes, +to the left of each cover, on small plates with service +spoon.</p> + +<p>Scrambled eggs are served in individual portions, +as above; or distributed by the host from a large +platter, and passed by the waitress.</p> + +<p>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.</p> + +<h3>COFFEE</h3> + +<p>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.</p> + +<p>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 <i>first</i>! The true coffee-drinker +at once notices a difference in flavor if the coffee +first be poured, and the cream and sugar added.</p> + +<h3>FOR THE CHILDREN</h3> + +<p>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.</p> + +<h2 id="hpsm4">CHAPTER IV: LUNCHEONS</h2> + +<h3>THE INFORMAL LUNCHEON</h3> + +<p>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.)</p> + +<p>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.</p> + +<p>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 entrées of various sorts (served from chafing +dish or platter) preceded by hot bouillon; cold entrées, +salads, lobster, potatoes, chicken, shrimp, with heavy +dressings; hot rolls, wafer-cut sandwiches (lettuce, +tomato, deviled ham, <i>etc</i>.); small cakes, frozen +creams and ices.</p> + +<p>The informal luncheon at small tables calls for service +by a number of maids, hence the “buffet” +plan is preferable.</p> + +<h3>THE FORMAL LUNCHEON</h3> + +<p>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.</p> + +<h3>THE FORMAL LUNCHEON MENU</h3> + +<p>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.</p> + +<p>Here there is a wide choice—Cream of Pea +soup with or without croutons, Lobster Bisque, Mock +Turtle, Consommé (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.</p> + +<p>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.</p> + +<p>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 <i>pièce +de résistance</i> 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 Sauté 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.</p> + +<p>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.</p> + +<p>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.</p> + +<p>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.)</p> + +<p>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.</p> + +<h2 id="hpsm5">CHAPTER V: THE INFORMAL (HOME) DINNER</h2> + +<p>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 <i>paterfamilias</i> 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.</p> + +<p>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.</p> + +<p>A salad served with meat, at an informal dinner, is +placed on the right side, <i>from the right</i>, the +exception to the rule of serving from the left.</p> + +<p>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 <i>before</i> 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.</p> + +<p>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, <i>etc</i>.—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.</p> + +<h3>TWELVE MENUS FOR GOOD FAMILY DINNERS</h3> + +<p>1. Corn Mock Bisque. Roast Chicken with Bread Stuffing, +Giblet Gravy. Boiled Rice. Sauté Egg Plant. Stuffed +Green Peppers. Prune Pudding. Black Coffee.</p> + +<p>2. Onion Soup. Fried Smelts, Sauce Tartare. Broiled +Porterhouse Beefsteak. Maître 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.</p> + +<p>3. Carrot Soup. Braised Beef. Boiled Potatoes with +Butter and Parsley. Fried Parsnips. Onion Soufflé. +Spiced Apples à 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.</p> + +<p>4. Huntington Soup and Celery. Braised Leg of Mutton. +Mashed Sweet Potatoes. Beets, Sauce Piquant. Stuffed +Tomato Salad, Boiled Dressing. Cream Jelly.</p> + +<p>5. Onion Soup. Beefsteak à la Henrietta Sauté Potato +Balls, Mashed Turnips. Cheese Salad. Coffee Sponge.</p> + +<p>6. Corn and Chicken Soup. Braised Fowl, Chestnut +Stuffing. Duchess Potatoes, Fried Tomatoes (Parmesan). +Honeycomb Pudding, Creamy Sauce. Coffee.</p> + +<p>7. Brown Soup with Macaroni Rings. Creamed Mushrooms. +Roast Leg of Veal. Mashed Potatoes. Brussels Sprouts +with Celery. Asparagus Salad. Fruit Tapioca. Coffee.</p> + +<p>8. Clam Bouillon. Boiled Leg of Mutton, Caper Sauce, +Mashed Potatoes, Fried Cucumbers. Peach Cabinet Pudding. +Crackers and Cheese. Black Coffee.</p> + +<p>9. Broiled Fish, Cold Slaw in Cabbage Shell. Stuffed +Hearts with Vegetables. Potatoes Goldenrod, Almond +Pudding, Whipped Cream. Assorted Fruit. Coffee.</p> + +<p>These are samples of what is possible in the way of +tasty combinations for the informal family dinner.</p> + +<h2 id="hpsm6">CHAPTER VI: THE FORMAL DINNER</h2> + +<p>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, <i>etc</i>.); 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.</p> + +<h3>THE WHAT’S WHAT OF A FORMAL DINNER</h3> + +<p>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 <i>in +private</i>. 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.</p> + +<h3>THE COURSES</h3> + +<p>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 canapé, do not repeat the latter +as the opening of the dinner. For instance, you should +not serve a Lobster Canapé in the drawing room and +a Finnan Haddie Canapé at the dinner table. Fruit +cocktails of every kind, and canapés are in order for +this commencement of the meal.</p> + +<h3>A GOOD FRUIT COCKTAIL RECIPE</h3> + +<p>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.</p> + +<p>The soup course may be preceded by one of fruit, where +the cocktail or canapé 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.</p> + +<p>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.</p> + +<p>If fish comes next—we will presume the +fish to be Shad à la Delmonico, Halibut à 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 entrée.</p> + +<p>If one entrée is the limit it precedes the roast. +Where you have two entrées the heavy (meat) entrée +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 +<i>and</i> Roast Ham with Cider Sauce as entrées, +the Roast Ham, being the heavier, should be served +first.</p> + +<p>Our roast—the champagne was poured from +the <i>right</i> side with the <i>right</i> hand <i>after</i> +the removal of the fish plates—is now due. +The entrée 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.</p> + +<p>When both roast and game are served, a frozen punch +is supposed to draw the line of demarcation between +them, and the salad enters <i>with</i> the game instead +of being counted as an individual course.</p> + +<p>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.</p> + +<p>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.</p> + +<p>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.</p> + +<p>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 <i>the mold already +cut, but retaining its shape</i>, to facilitate the +guest’s helping himself. Together with the ice +cream, the accompanying small cakes are passed.</p> + +<p>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.</p> + +<p>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.</p> + +<p>If the ladies <i>only</i> 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.</p> + +<p>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.</p> + +<h3>THREE FORMAL DINNER MENUS</h3> + +<p>1. Grapefruit. Chicken Consommé 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 +Soufflé. Strawberry Ice Cream. Salted Almonds. Bonbons. +Crackers and Cheese. Black Coffee.</p> + +<p>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. Neufchâtel Cheese. Black Coffee. (From “A +Book of Good Dinners for My Friend”: Fannie +Merrit Farmer.)</p> + +<p>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).</p> + +<h2 id="hpsm7">CHAPTER VII: AFTERNOON TEAS</h2> + +<p>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.</p> + +<h3>THE INFORMAL TEA</h3> + +<p>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.</p> + +<p>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.</p> + +<h3>THE FORMAL TEA</h3> + +<p>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.</p> + +<p>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 frappé table.</p> + +<p>The frappé table holds the afternoon tea punch. Since +the dining room is apt to be well filled as it is, +the frappé table had best be established in some other +room. On its luncheon cloth is set the punch or frappé +bowl with ladle, and individual ices, frozen creams +(not too rich or elaborate) or punch are served in +frappé or punch bowls by a friend of the hostess. +The small plates on which the frappé glasses are served +should be piled on the table with doilies (<i>linen +always</i>) 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 frappé 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, <i>never use paper doilies at a formal afternoon +tea</i>!</p> + +<p>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.</p> + +<p><i>A salad should never be offered at a formal afternoon +tea</i>! To do so is to commit a social solecism.</p> + +<h2 id="hpsm8">CHAPTER VIII: SUPPERS</h2> + +<p>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.”</p> + +<h3>THE LATE SUPPER</h3> + +<p>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.</p> + +<p>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.”</p> + +<p>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.</p> + +<p>Chafing-dish rarebits may be of every kind, and every +rarebit should have some main dominating flavor, as +green or red pepper, onion, tomato, <i>etc</i>. Cheese +souffles or sweet souffles are also successful chafing-dish +products, as well as cooked fish heated in a piquant +sauce.</p> + +<p>For chafing-dish purposes there are available: <i>Meats</i>: +Beef, Venison, Lamb, Cooked Tongue, Bacon and Ham, +Chicken, Chicken Livers and Sweetbreads. <i>Sea Food</i>: +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.</p> + +<p>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, <i>etc</i>.); and hot coffee, +wine cup, mineral water, beer, ale and cider are the +customary chafing-dish supper drinkables.</p> + +<h2 id="hpsm9">CHAPTER IX: OUTSIDE THE EIGHTEENTH AMENDMENT</h2> + +<p>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.</p> + +<h3>SHERRY OR MADEIRA</h3> + +<p>Sherry or Madeira may accompany the soup course. They +should be poured <i>after</i> 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.</p> + +<h3>SAUTERNE OR RHINE WINE</h3> + +<p>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.</p> + +<h3>CLARET</h3> + +<p>Claret is the wine for the entrée and, as a rule, +is served from a claret pitcher. Being a light wine, +it may be served <i>with</i> the Champagne and <i>instead</i> +of it to those who do not prefer the Mumm. Claret +should be poured at the end of the course <i>immediately</i> +before the one with which it is served. The room temperature +or one of 65° F. is the proper one for Claret.</p> + +<h3>CHAMPAGNE, BURGUNDY OR PORT</h3> + +<p>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 frappé 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 frappéed. 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 <i>worked</i> +out of the bottle by pressing it up with the thumbs. +It is wise to work out the cork <i>under the edge +of the table</i>, since it is sometimes projected +with much power. The temperature for Port is 55° F.</p> + +<h3>CORDIALS AND LIQUEURS</h3> + +<p>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 Crême de Menthe the straw is unusual in +private home service, though customary in some hotels. +Crême 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 Crême de Cacoa, however, may be served +with a dash of plain or whipped cream. The exceedingly +sweet Crême Yvette should be served with cracked ice, +like Crême de Menthe. Noyau, Kirschwasser, Maraschino +and Grenadine may be served as cordials, or reserved +for the flavoring of puddings, ices and sauces.</p> + +<h2 id="hpsma">CHAPTER X: CARVING HINTS</h2> + +<p>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.</p> + +<p><i>Beefsteak (Porterhouse)</i>: 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. + <i>Rib or Sirloin Roast</i>: Hold firmly, skin side +up. Carve in thin, parallel slices, from crisp edge +to bone, then slip knife under slices and cut from +bones. <i>Rump Steak</i>: Cut in thin, parallel slices +with grain of meat. Serve like rib or sirloin with +dish gravy for each portion. <i>Fillet of Beefs</i>: +Cut across diagonally, beginning at thick end. Slices +should be no more than half an inch thick. <i>Leg +of Lamb</i>: With rounding side up, plunge carving +fork in center of roast, and cut in thin, parallel +slices <i>across grain</i> to bone. Boned leg of lamb +is more easily carved. <i>Saddle of Mutton</i>: 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. <i>Loin of Veal or Lamb</i>: Cut +backbone of each rib before cooking. Cut roast between +ribs, serving one for a portion. Carve <i>Crown of +Lamb</i> in the same way. <i>Roast Turkey or Roast +Chicken, Capon or Guinea Hen</i>: 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. <i>Broilers</i>: 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. <i>Domestic Duck</i>: 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. <i>Game Duck</i>: 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.</p> + +<h2 id="hpsmb">CHAPTER XI: PLANNING A MENU</h2> + +<p>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.</p> + +<h3>SOUP</h3> + +<p>Thin soups for formal dinners, cream or thick soups +for informal ones is the rule. With Consommé, 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 <i>after</i> the soup.</p> + +<h3>HORS D’OEVRES</h3> + +<p>Cocktails or Canapés 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 +<i>always</i> be laid on the oyster plate.</p> + +<h3>FISH</h3> + +<p>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 +Maître 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.</p> + +<h3>ENTREES</h3> + +<p>Every entrée should have the sauce which properly +befits it. Patties, however, are not served with the +rolls which accompany other entrées, their pastry +taking its place. A Purée of Peas may be offered with +meat croquettes.</p> + +<h3>SALADS</h3> + +<p>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 <i>bring out</i> +its flavor, not to destroy it!</p> + +<h3>DESSERTS</h3> + +<p>When the dinner is a heavy or elaborate one the heavy +pudding with a rich sauce is distinctly out of keeping. +Frappéed 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.</p> + +<h3>THE ROASTS</h3> + +<p>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.</p> + +<p><i>Beefsteak and Roast Beef:</i> As sauces, Mushroom +Sauce is appropriate for both; then for Beefsteak +we have Sauce Bearnaise, and Maître 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.</p> + +<p><i>Boiled Beef</i>: Horseradish Sauce is the preferred +one, and Dumplings may accompany it. Potatoes (white), +Parsnips, Turnips, Carrots are the first concomitants.</p> + +<p><i>Corned Beef</i>: Plain Boiled Potatoes and Cabbage +are the first concomitants. Spinach or Dandelion Greens, +Parsnips, Beets, Turnips and Carrots are also indicated.</p> + +<p><i>Roast Lamb</i>: 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 <i>au gratin</i>.</p> + +<p><i>Lamb Chops Broiled</i>: Potatoes in any form desired, +Cauliflower or Brussels Sprouts, and practically any +green vegetables, <i>but piquantly served</i>, are +in order.</p> + +<p><i>Boiled Lamb and Mutton</i>: Caper Sauce and accompanying +Dumplings are in order for both. Potatoes (white) +Carrots, Turnips and Parsnips are the vegetables.</p> + +<p><i>Saddle of Mutton</i>: 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.</p> + +<p><i>Fowl in General and Chicken</i>: 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.</p> + +<p><i>Roast Turkey</i>: Here, while we may have Cranberry + Sauce or Jelly, we <i>must</i> 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.</p> + +<p><i>Roast Goose</i>: 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.</p> + +<p><i>Duck (Domestic)</i>: The vegetables served for +all fowl, plus Fried Hominy if desired, are indicated. +Either Boiled or Souffléd Onions are a tradition with +duck.</p> + +<p><i>Duck (Game)</i>: 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.</p> + +<p><i>Roast Grouse or Guinea Hen</i>: 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.</p> + +<p><i>Quail, Roasted or Broiled</i>: Green salads in +which Orange dominates should accompany this game +bird. Ideal ways of serving are: 1. In a nest of Chestnut +Purée. 2. On Buttered Toast. 3. On toast spread with +Purée of Cooked Calf’s Liver moistened with Sherry.</p> + +<p><i>Squab, Roasted or Broiled</i>: 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.</p> + +<p><i>Boiled Ham</i>: For Boiled Ham Champagne or Cider +Sauce is best. Potatoes in practically any form desired, +Creamed, Chantilly, Escalloped, <i>etc</i>., with Spinach, +Beet Greens, Cauliflower, Brussels Sprouts are vegetable +choices.</p> + +<p><i>Pork</i>: 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.</p> + +<p><i>Roast Veal</i>: 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.</p> + +<p><i>Roast Venison</i>: 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.</p> + +<h2 id="hpsmc">CHAPTER XII: MENUS FOR A THANKSGIVING—A CHRISTMAS AND A LENTEN DINNER</h2> + +<p>[From “A Book of Good Dinners for My Friend.” FANNY MERRITT FARMER.]</p> + +<h3>THANKSGIVING DINNER</h3> + +<p>Clam Soup, Browned Crackers. Halibut Rolls, Sauce +Tartare, Dressed Cucumbers. Roast Turkey with Chestnut +Stuffing, Giblet Gravy, Maître 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.</p> + +<h3>CHRISTMAS DINNER</h3> + +<p>Clam and Tomato Consommé. 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.</p> + +<h3>LENTEN DINNER</h3> + +<p>Smoked Salmon and Anchovy Canapés. Tomato Bisque Soup. +Buttered +Croquettes, Croutons. Tartlets of Egg with Curry. +Boiled Cod, Venetian +Sauce. Hot Potato Salad. Cauliflower au Gratin. Cheese +Soufflé. +Chocolate Bavarian Cream. Black Coffee.</p> + +<p><img src="images/table1.png" alt="DIAGRAM OF A BUFFET TABLE" /> [DIAGRAM OF A BUFFET TABLE]</p> + +<p><img src="images/table2.png" width="715" height="851" +alt="DIAGRAM OF TABLE LAID FOR HOME DINNER WITHOUT SERVICE OF MAID" /> +[DIAGRAM OF TABLE LAID FOR HOME DINNER WITHOUT SERVICE OF MAID]</p> + +<p><img src="images/table3.png" alt="LUNCHEON COVER IN DETAIL" /> +[LUNCHEON COVER IN DETAIL]</p> + +<p><img src="images/table4.png" alt="FORMAL DINNER COVER IN DETAIL" /> +[FORMAL DINNER COVER IN DETAIL]</p> + +<hr/> + +<h1 id="id_head">INTERIOR DECORATION</h1> + +<h2 id="id1">CHAPTER I: LINES AND CURVES</h2> + +<p>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.</p> + +<h3>CURVED LINES</h3> + +<p>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 <i>up</i>, 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.</p> + +<p>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.</p> + +<h3>BROKEN LINES</h3> + +<p>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, +<i>etc</i>., they lend life. But as a rule they should +be sparingly used.</p> + +<h3>VERTICAL LINES</h3> + +<p>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.</p> + +<h2 id="id2">CHAPTER II: FORM, COLOR AND PROPORTION</h2> + +<p>Never overemphasize one of the dimensions of <i>height, +width</i> and <i>depth</i> at the expense of one of +the others. They must be harmonized.</p> + +<h3>OBLONG</h3> + +<p>The proportions of any room are best when they make +a normal impression on the eye. The oblong is the +best decorative art <i>form</i>, 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.</p> + +<h3>THE SQUARE</h3> + +<p>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.</p> + +<h3>THE TRIANGLE</h3> + +<p>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.</p> + +<h3>CURVED FORMS</h3> + +<p>Curved forms, the circle, the oval and the ellipse, +are all agreeable. There is in them “a hint +of the mysterious dualism of life.”</p> + +<h3>COLOR</h3> + +<p>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.</p> + +<h3>PROPORTION</h3> + +<p>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, <i>etc</i>. 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.</p> + +<h2 id="id3">CHAPTER III: INDIVIDUAL ROOMS OF THE HOUSE</h2> + +<h3>THE DINING ROOM AND “WORK ROOMS”</h3> + +<p>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.)</p> + +<p>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.</p> + +<p>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 <i>red,</i> 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.</p> + +<h3>WORKING ROOMS VERSUS LIVING ROOMS</h3> + +<p>Before passing to the other rooms of the house, we +will pause to consider a more purely utilitarian group.</p> + +<p><i>The Kitchen</i>.—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.</p> + +<p><i>The Bathroom</i>.—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.</p> + +<p><i>The Home Sewing Room</i>.—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.</p> + +<h2 id="id4">CHAPTER IV: LIVING ROOM, DRAWING ROOM AND LIBRARY</h2> + +<p>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 <i>must</i> 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.</p> + +<p><i>The Hall and Library</i>.—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 portières +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.</p> + +<p>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.</p> + +<h2 id="id5">CHAPTER V: BED ROOM, NURSERY AND PLAY ROOM</h2> + +<p>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.</p> + +<h3>NURSERY AND PLAY ROOM</h3> + +<p>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.</p> + +<h2 id="id6">CHAPTER VI: SOME HINTS ANENT PERIOD FURNITURE</h2> + +<p>Period furniture is a means to a decorative end. It +is a <i>part</i> 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.</p> + +<p>CONCLUSION</p> + +<p>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. </p> + + + + + + + + +<pre> + + + + + +End of the Project Gutenberg EBook of How to Prepare and Serve a Meal and +Interior Decoration, by Lillian B. 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