Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-02-17

fore beginning any work in the dinini
First-Plaoe a silence cloth on the
table to protect it from the hot dishes
and lessen the sound.
Second-Haye the tablecloth spread
smoothly and corners even. Better
have someone help in this.
Third-Carry the fiat silver on
small tray to the table and place a
knife at the right. with the sharp
edge of the blade turned in and half
an inch at least from the edge of the
table
Place the fork at the left with the
tines up and far enough from the
knife to leave room enough for the
plate Spoon at the right of the
knife.
Fourth-NaplSlns placed by the fork.
Fifth-Glasses at the tip of the
knife. Never hold near the top nor
fill too full
Slxth-Place bread and butter plates
just above the napkin at the left OF
the tip of the fork.
Seventh Carving knife and fork at
fathers right hand.
Eighth-Cups and saucers at moth
ers left hand.
NinthZPlace the sugar bowl in
front of mothers place. always
have it we'll filed.
Tenth-Place the salt and pepper
shakers at each side of the table.
Twelfth-The plates should be
warmed before the meal is served;
also the meat platter and vegetable
| dishes.
While the food is being
| cooked place cold food on the table.
| Fill the cream pitcher and place at
! the right of sugar bowl. Cut the
butter in even squares and put on the
butter plates.
F'ourteenth-Whe the food is ready
to be served bring the plates and
place at fathers place, between his
knife and fork.
Fifteenth-Place the tea and hot
water or coffee at mothers right
hand.
Sixteenth-Place the meat platter
directly in front of fathers place, and
the vegetable dish with tablespoon
at his right hand. Next Saturday I
will tell you how the meal should be
served.
Souffies and Timbales.
The crucial test of an excellent
cook is in the preparation and baking
of souffles,. especially the baking.
| Only practical experience leads te
| perfection, though in reality it is an
easy matter if the making and bak-
| ing are carefully and thoughtfully
DONE. but the main point really is in
the baking. Well do we remember
| the old time recipes for souff1es,
which said Bake in a hot oven and
serve Immediately, or they will surely
fall" If such directions are fol-
lowed a crust, forms quickly over
the top, leaving the centre soft, ana
souffle surely must fall as soon as
removed from the oven. Again, II
the heat is too great in the beginning
of the baking, the crust forms before
it has a chance to rise. If not not
enough, the expansion of the air is
not possible, which would also result
in failure. Have a moderately not
oven, put in the souffle, and do not
open the oven door for at least nj
teen minutes, and twenty minutes is
better. 1t should finish in thirty or
forty minutes. Serve at once. II pos
sible; if not, cover with hot dish.
To successfully make soufiles good
eggs are necessary, beating the yolks
and whites separately. And here Is
where the real art lies in the max
ng-incorporating all the air pos
sible into the eggs while beating
Then the expansion of this air by
moderate baking gives a light, deli
cate souffle Cut and fold in the
whites at the very last moment
1t is a most useful way of using
"leftvoer" in fruits, egetables or
meat, and is always faVorlte,
dainty dish.
Basis for All souf1es.
Materials-White sauce, one cup. or
equally thick sauce of bread crumbs
and milk, cooked chopped meat, poul-
try. fish, cheese, etc, u to l cup;
eggs, 1 to 4.
Directions-Add the meat to the hot
sauce; sometimes the meat is very
dry or the fish or vegetables very
moist; then more or milk or bread
crumbs may have to be added ac-
cordingly. When cool add the Well
beaten yollxs, seasoning as needed,
and fold in the stiffly- beaten whites.
FIJI buttered molds-or a single one
stand in a pan of hot water and
bake as described above. Serve in
the dish in which il is baked.