The midland journal., 1905-06-30
A GOOD WAITRESS.

A GOOD WAlI IRESS.
The manner of holding anything for
people to help themselves is one
mark of good waitress. Without
awkwardness she holds everything
low enough for people to help them
selves without reaching, near enough
to avoid spilling and perfectly steady
while waiting for them to take what
ever they desire.
No matter how inattentive a guest
may be, the waitress never speaks
when on duty, but the ever-watchful
hostess essays politely to the SEEM
ingly unconscious guegt. "Will you
not take" mentioning at the same
time whatever the wAitress may be
holding.
In training new maid it is a good
plan to exchange places with her
few moments. Send her to the draw
ing room, then follow and, standing
at the door entrance, say quietly,
Madam, dinner is served" At once
return to the dining room and take
chair.
Request the maid b come and take
a seat that she NAL, learn how to seat
anyone. AS she approaches, draw
the chair down just far enough for
her to pass in between it and the
table. AS she sits down, move the
chair gently forward under her so
she will be seated easily without
touching 1t herself.
During the progress OF the dinner
whenever any one wants more bread
the waitress should be alert to see
and supply it from the plate on the
side table. She should bring the plate
of bread with fork to the diners
right, and, using the fork herself, put
a piece of bread down on the table
cloth beside the diner.
The height of good service is where
ones wants are anticipated and the
waitress is at once attentive and un-
obtrusive.
RECIPES.
Fried Celery.-Wash and scrape
then cut into pieces four inches long.
Cook until tender in salted water.
When done remove from the water,
drain, and spread to dry in a cool
place. When the stalks have become
firm dip them into batter made of
one cupful of -four sifted three times.
a half teaspoonful of baking powder
in it, and wet up with beaten egg
and whatever milk may be required.
Fry golden brown in hot lard.
Harvard Snaps.-Mix together one
third of a cupful of lard, and two
eggs; then add teaspoonful of salt,
two teaspoonfuls of ginger, one tea
spoonful of cloves, teaspoonful of
soda dissolved in one-half cupful of
hct water, and flour enough to roll
out we'll Cut into rounds and place
in Toured tins to bake in moderate
oven.
French Lettuce.-Have your let
tuce crisp and cool; cut it fine; don't
chop: for dish of lettuce enough for
six people, boil hard four eggs, and
cut them up fine, whites and yolxs to-
gether; then make a dressing of melt
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teaspoonfuls of French white mus
tard, a couple of teaspoonfuls of
sugar; mix thoroughly, and if you
like. add little olive oil; pour into
this a half teacup of vinegar, and stir
into the eggs; mix lettuce and dress
ing together, garnish top with slices
of boiled egg, and the lettuce
is ready to eat
Jellied Chicken.-A cold chicken in
the form of jellied chicken makes
good supper dish. Put an ounce of
geIatine in a pint of warm water on
the back of the stove, and occasion
ally stir until it is dissolved. Then
add a pint of chicken broth or boul-
lion to it, and a high seasoning of
salt and pepper. While the gelatine
is being dissolved cut all the chicken
off the bones. Place the meat in an
earthen mould. Pour over the
chicken the broth, and gelatine.
straining first. Press the meat down
and let the broth cover it completely.
Place a weight over it, and when the
chicken is thoroughly jellied turn out
of the mould and serve in thin slices