The commonwealth. (Greenwood, Miss.) 1896-1923, 1906-12-14
The HOUSEWIFE
INeyss and pfstty idsa IssesHtIy intss
ducsd In Country Home-Ths ~
ties 81 I Waitrsss-Serving .
Small Formal Dinner.

One woman who has built : country
home on q most elaborate plan has
introduced many novel ideas In it,
arrangement and furnishings. She y
going to name every guest chamber
after 4 flower, and Ii carrying out
that idea to the smallest detail. Thus
the walls Of the violet room, which ~
perhaps the prettiest DON Of all, are
covered with French tapestry In the
design OF which violets predominant,
The drapery on the dressing table -
Of muslin and lace tied with lunches
Of yiolets, and mauve ribbon 10 chosen
to tie the hangings OF the bed as well
as the curtains. Even a 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 OF 9
waitress, according to authority, are
chiefly concerned with the serving OF
meals. The other duties which she
may be called upon to perform vary
with the styie Of living and the num-
Der Of employees. The dining room
and pantry are her special domain
and when the laundry 10 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 mattresses or second girl
are Of a light character and call chiefly
for neatness and dispatch, tact and
accuracy. As for her personal quail
fications, she should always be neatly
dressed and preserve q calm and un-
ruffled demean0r.
Serving 1 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, r~adishes, celery and
sailed 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 a 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. II there is a course
Of fowl or game, 1t comes next with
the salad, such as quail with salad Of
lettuce, but II the game curse ID
omitted serve q salad with the roast.
Dessert, which may be q pudding or
only Ices, comes; then black coffee,
any sort Of liquor II wines are taken,
and cheese last. S'Fruit salad" is a
luncheon dish. and so are sandwiches.
II salad is made q special course,
which 1t Is sometimes at a large din
ner, waters are served with 1t; moth
ing else. For a small, dinner the
fried chicken may take the place Of
the game course, and Saratoga chips
or potato balls 60 nicely with 1t. Do
not serve two similar sauces at a din
ner; that is. two dishes with white
sauce. The cottage cheese balls are
more Of q luncheon dish, although q
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.