The Washington herald., 1914-11-26
House.
wives
Daily
Economy
Calendar
Easy Ways of Serving Meals.
lCopynght. IslLl

'Copyngnt, ISAl
In the household where the single maid
is allowed to be away from the house on
Thursday and Sunday afternoons, the
housewife must devise a simple and easy
way Of serving meals without necessitat-
ing her absence from the table for many
minutes. In the household where there
Is no maid. the problem of serving meals
without trouble is equally insistent
There are several ways of solving the
problem. In any event all the courses
must be completely ready to serve before
the family is called to the table.
At breakfast the butter should be in
each butter plate. and the glasses filled
with water, the fruit on, either at each
plate or in the center of the table. and
the finger bowls In place The cereal
can be IN front OF the housewife, in a
covered dish. Eggs can be prepared in
chatting dish, and the coffee can be in
a percolating coffee pot over an alcohol
flame on the table. The rolls or mullins
can be in the door of the open oven,
from which they can be taken when
needed, and IL there is toast that can be
in a covered dish in the edge of the
oven.
When the fruit has been eaten the
dishes can be removed to a side table
and the cereal dishes can also be re-
moved there. One trip to the kitchen for
the bread will be the only one that needs
to be made.
At dinner. II soup is the first course, It
should be at each plate before the diners
are called. Glasses should be filled with
water. and II bread and butter are served
they should be on each butter plate.
The vegetables should all be prepared
for serving and put in double boilers
before the housewife seats herself, and
the meat, IL possible, should be ready 10
dish on hot platter In the oven. Then
the soup plates can be removed and the
other dishes brought in with little
trouble. II there Is a broiled steak IL
can be broiled on one side before dinner
turned and broiled on the other during
soup, IL a gas broiler is used. If II must
be held over the FIRE. It Is better to omit
soup, and begin with the meat course.
as a steak that has been broiled and
then set aside loses much of its flavor.
The salad should be ready on Individual
plates in the refrigerator, and the dessert
should be OF kind that can be entirely
prepared beforehand.
Some housekeepers who do not keen a
maid have buffers assistants little
stack Of shelves, inclosed on three sides
which stands by their place. In this
are stored the extra plates and silver
needed, the pitcher or caraffe contain
ing water, the dessert service, and even
the salad. in bowl, ready to serve. As
the courses are eaten the used dishes
are stacked in the assistant. It should
be on castors so that It can be wheeled
back and forth without trouble.
Another way, IL there are children, Is
tn portion out each course to one child
One removes the soup and brings in tha
meat and vegetables. another removes
that course and brings in the next, etc
This arrangement can be made quite
satisfactory. There Is no burden on any
child, and the slight interruption is well
come, as children. from choice, would
always probably take . walk between
courses, II possible.