The Kalispell bee., 1902-03-15
SERVING MEALS.
The Well Ordered and Dainty Table
Delight to LinEer over.


The Wen Ordered and Dainty Table
a Delight to Linger over.
Serving meal neatly, promptly and
In manner pleasing to family and
guests is a most important matter, for
to nine people out of ten a large part
of the enjoyment and consequently the
benefit of the meal lies in this one
thing = the serving. Discussing this
topic, the Boston Cooking School Mag
azine makes the following among other
points:
May not the table, with its many op-
portunities for an exercise of good
taste, courtesy and self control, be a
silent educator in our households? If
serving is we'll conducted, what excel
lent lessons it may give in neatness and
order! If, on the other hand, it is poor
ly conducted, what equally good les
sons it may give in disorder and un-
cleanliness and consequent haste and
discourtesy!
Many people think they cannot have
an attractive table because expensive
linen and china are beyond their
means. With the beautiful modern
china, as we'll as other articles which
are sold at reasonable rates, surely
good shopper with fairly artistic sense
can make collection of harmonious if
not elegant tableware.
Then, too, comes the question of how
to have good waitress work when per-
haps there is only one maid in the
household and her time and strength
are required, for other tasks. The
question of how much should be ex-
pected of her in the dining room is one
that each housekeeper must ultimately
decide for herself, as the conditions
vary so much in different households
One maid in family of six should not
be required to give as much service at
table as one who is in a household of
two. Will it not be Just to this some
times overworked maid if we remem-
Der how many steps she must take in
her varied routine and therefore be
considerate in asking her services in
| the dining room during mealtime? The
| trained waitress is, Of course, expected
W oeNOle Lex eul1Ee IlluS 10 SeTNlCG OuT-
| ing a meal.
We should remember that many
| parts of the waiting on table, though
| apparently laborious, are really not
burdensome, as they save the maid s
| time in the end. For instance, it is
really no more trouble to remove dur
| ing the meal everything belonging to
| one course before another is brought
| on, for if it be done at this time there
| will be just so much less to remove at
the end of the meal In such a case
! the maid has taken no more steps than
she must eventually do in restoring
the room to order, and the table has
been kept far more attractive
In many families where only a maid
Of general housework is kept the mis-
tress teaches her the duties of wait
ress, requiring her on certain days to
| perform these duties carefully. Thus
! the maid is trained sufficiently in this
art to do good work for a small lunch.
con or dinner with the assistance of
some one in the kitchen.
The duties of a waitress are not con-
fined to waiting on table, for she is
expected to know also how to sweep
| and dust room, to launder table lin
en-, embroidered centerpieces and dol
lies, to make butter balls and salad
dressings, to slice bread and cold meats
and to wash and wipe dishes and clean
silver.