The Marion daily mirror. (Marion, Ohio) 1892-1912, 1910-01-29
Serving the Meal.

the hostess.
Serving the Meal. 3.
In many homes where there is only
one maid to act as cook and waitress
the serving must be as simple as pos
sible. Very often, In fact, the house.
keeper must herself act as both cook
and waitress, and then the serving
must be even more simple. But in any
case try to avoid the too common hab-
1t of putting everything on the table
at once and allowing each person to
help himself
When there are boys and girls In
the family they should be taught to
take turns In serving. In that case or,
when the housekeeper is alone the first
course may be placed on the table be-
fore the meal is announced. If 1t is
soup served from tureen the hostess
serves it from her end of the table,
or the soup may be served In the
Kitchen and put at each place before
the family is seated. The soup plates
and tureen are removed before bring
ing In the next course. The meat plat
ter is placed at the head of the table
before the host, who should carve II
and, putting a portion on each plate,
pass 1t to the person sitting OF his
right. This person keeps it IL spe-
cially requested to do so or passes 1t
on down the table. The potatoes and
other vegetables may be served by
the host If the family is small Or by
some Sperson sitting near ham. ,Hhet
dinner dishes-that is, the piatesb on
which the meat course was served
should be removed before bringing In
the salad or dessert. IL both are in
cluded in the menu the salad Is gen
orally served by the hostess. 1t is
quite permissible. however, to have
the salad arranged on individual plates
in the kitchen and placed on the table
at the beginning of dinner Dessert
should be served by the host while the
hostess pours the tea or coffee. Pud-
ding sauce and cream and sugar are
passed. Bread and butter are usually
on the table throughout the meal and
are passed as needed. Celery and
olives are passed with the soup and
pickles with the meat course. Jelly is
often passed with chicken, and apple
sauce should accompany roast pork.
In some households the business of
serving at table without a maid has
been brought to a perfection which is
worthy OF emulation. In order that
it may be absolutely devoid of awk-
wardness.it is necessary for each mem
ber OF the family to be well schooled
In his or her part. 1t Is nowadays the
fashion In some households to dispense
with the services of a maid, at least
during the simpler meals of the day.
When there Is waitress she is ex-
pected to take the plate from the host
or hostess and place 1t before the per-
son for whom 1t was served. She
must place all dishes at the right side
and pass those from which the person
helps himself at the left. All plates
and dishes are removed from the right
side. In clearing the table after each
course all dishes used in serving It
must be removed as well as the indi-
vidual plate and silver. After the |
salad and before serving the dessert |
all dishes. bread. butter and relishes,
should be removed and the crumbs |
brushed up on crumb tray. Water |
glasses should be kept filed as required
without removing them from the table. |
With a little practice any meallc
be served simply and correctly, and in
a short time 1t will be found that its |
enjoyment has been greatly Increased.
In buying china or silver remember
that quality is Of much more conse-
quence than ornamentation, and In
either the simpler designs and color
ings are preferable. Plain white china
or good quality is much more satisfy
in0 In the QpA than ola hora % aoat......