Evening star. [volume] (Washington, D.C.) 1854-1972, 1900-08-04

panying courses are passed at the left
hand
Service it is unnecessary to say. should
be noiseless.
Still another cereal which is not upon the
market, and can only be obtained directly .
from the Indians or the missionaries at 4
some of the Arizona reservations, is PIN
ola This, too. is d preparation Of wheat, |
which is held in the highest repute by all ,
who have been much among the Indians. ,
With little package of the pinola, a few !
strips OF lerked beef and cask of water, (.
civil engineers and others whose duty calls ,
them to long trips off the beaten trail de,
clare themselves well proVisioned for al
number of days. 1t is claimed that years
when the wheat harvest is plentiful there
is little or no illness among the Pimas and ,
Papagoes, whose staple article Of food II is ,
In preparing it, the women soak the wheat
until it swells, then spread il on clothes on 4
the top of the wickups, or brush sheds to
dry in the hot Arizona sun. Before II is
ureIy dry, they parch it over the Goals UNI
til brown, but not scorched. and lastly !
grind ii in their stone metalas OF mortars
until as fine as meal. 1t has the delicious :
sweet, nutty taste of parched corn, and is
eaten by the Indians raw mixed with !
water 1t has been of late years in great I
demand by the invalids, who pour into the I
Salt river valley, the American Riviera. by /,
the thousands, each winter. Cooked as =
other cereals are, OF simply eaten in it's 1
natural state with cream. or cream and I
sugar, IL is a dish well worth general in :
PRODUCTION.
Although some dinner authorities an /!
nounce that carving is going out of FASH j
Ion, the correct service being a la Russo
with host and hostess relieved from all |
care during the serving of the dinner, I
many hosts still prefer to do their own
carving. In this case all the chief dishes I.
of the different courses are placed before |
him. excepting the soup, the salad, the
dessert and coffee. which always belong 10
the hostess. In placing the meat ready for
fl.a ca Yer of hoe rih nd xfrfgf
should have the back bone at the right
hand of the platter. A fet OF beef should !
lie with the thickest end at the right hand
side OF the platter, and be carved in thip !
slices horizontally like Il round of beef A
leg Of lamb, mutton or veal is placed with !
the thickest part ON the further side Of the
platter. a ham, roast or boiled. should
have the knucille end turned to the car 4
Ner's left side. and be cut in thin slices !
sloping toward the right. a loin of veal 1
should be cut across through the thick
part in very thin slices and a small piece Of
the kidney and its fat given To those who
Ike it. Small birds are placed crosswiSe /!
on the platter. heads on the further side !
and large fowls with heads to the left. In :
carving tongue a cut is mace through the
thickest part, leaving just sufficient to keep
the two parts together.
While a dinner may consist of many
courses or few, served in courses it must
be. Nor is this any more trouble to ser7 !
want or hostess than the old-time hearty !,
dinner. when in grand and promiscuous I
confusion all esthetic delight was lost
sight of. After the soup is removed, fish
may be served. accompanied by cucum-
bers or potato, though il is by no means /,
considered necessary, il was,
With the removal Of the soup or fish plates I
which carried off two at a time and 4
never piled one in the other-the meat. and !.
two or three vegetables are brought fl. |
Then follows the cheese and salad course, I
after which the table is cleared of castorsg
salt cellars, and all dishes. except flowers,
fruits and bon bous, after which the table
is crumbed. and dessert placed before the
hostess who serves II. While this is beng
disposed Of, the coffee may be brought IN.
or it can be served afterward in the draw.
ing room. Z
Where a more elaborate course dinner or.
luncheon is served the necessary silver 4
is brought in with each course after the ,
fourth. Good fCIm declares II 10 be osten, Z
tat!ous to have more silver laid at the be.
ginning of the meal than Will serve four
courses.
Whether plates should be passed on trays
or with a folded napkin is a matter de- !
pendent upon the preference of the hostess.
1t is always well II have a special tray or !
Paper napkins will be found a great con-
venience IN serving, many housekeepers
preferring to buy the plain paper and cut
1t in squares.