The Carlisle independent., 1906-12-13
FOR THE HOUSEWIFE
CHAT ON MATTERS THAT ARE OF
 GENERAL INTEREST.
Novel and Pretty Idea Recently Intro duced in Country Home-The Du- ties of a Waitress-Serving a
 Small Formal Dinner.

One woman who has built country home on a most elaborate plan has introduced many novel ideas in it's arrangement and furnishings. She is going to name every guest chamber after a flower, and is carrying out that idea to the smallest detail. mus the walls of the violet room, which IS perhaps the prettiest room of all, are covered with French tapestry In the design of which violets predomlnate The drapery on the dressing table IS of muslin and lace tied with punches of yiolets, and mauve ribbon IS cnosen to tie the hangings of the bed as well as the curtains. Even mammoth bottle of violet perfume is not for gotten.
 Duties of the Waitress.
 The duties of a waitress are mani fold In the majority of homes she IS expected to perform all kinds of ser vice But the proper duties or waitress, according to authority, are chiefly concerned with the serving or meals. The other duties which she may be called upon to perform vary with the style of living and the num- Der of employees. The dining room and pantry are her special domain and when the laundry is done in the house she has the care of the table linen. In many houses she has also to make the salad dressings, attend to the door and perform such personal service for the family as she may be called upon to do. As a rule, the duties of waitresses or second girl are of lisht character and call chiefly for neatness and dispatch, tact and accuracy AS for her personal quail f1cations, she should always be neatly dressed and preserve calm and un- ruff1ed demeanor
 Serving a Dinner.
 In serving a dinner the first course should be an appetizer, like clam or oyster cocktails, or either of these raw, in the half shell, with cracked ice. Olives, radishes, celery and salted nuts are on the table all the time to be eaten through the meal as desired. Soup comes, then fish, with it's sauce, and potatoes in some form; an entree like croquettes, salmi, sweet breads in shells, etc, may follow, or this course can be omitted, and the roast, such as lamb. beef, etc, follow; two or three vegetables usu- ally accompany the roast; green peas, with lamb, etc If there is course of fowl or game, it comes next with the salad, such as quail with salad of lettuce. but if the game course is; omitted serve salad with the roast. Dessert, which may be pudding or only ices, comes; then black coffee, any sort of liquor if wines are taken, and cheese last. Fruit salad" is a luncheon dish, and so are sandwiches If salad is made special course, which it is sometimes at large din- ner, wafers are served with it; noth- ing else. For small, dinner the fried chicken may take the place of the game course, and Saratoga chips or potato balls go nicely with it. Do not serve two similar sauces at a din ner; that is, two dishes with white sauce. The cottage cheese balls are more of luncheon dish, although a salad is sometimes prettily garnished with them, or a dish of tongue in aspic. Always serve cheese the very last, and never serve two salads.