Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-12-06
Mrs. Wilson Plans Moderate Method
for Person Entertaining at Dime,
Correct Menu, Together With Advice Hov 1t Should
Prepared and Served viii Prove of Value the Hostess

and flavor that will appeal to the ma.
\ suggestive menu is as follows:
FORMAL DINNER FOR EIGHT
PERSONS
Occasion. the Husbands Birthday
First Course
Oyster Cocktail Sailed Waters
Olives Celery
Salted Nuts
Second Course
Clear Soup in Bouillon Cups
Croutons
Third Course
One-half Broiled Lobster
Butter Dressing
Fourth Course
Chicken Croquettes. with Peas
Fifth Course
Broiled Fillet of Beef a Ia Printaniere
Potatoes Celery Salad
Sixth Course
Frozen Cranberry Punch
Seventh Course
Individual Mince Tarts, with Whipped
Cream
Eighth Course
Cheese and Crackers
Cafe Noir
The celery and olives remain on the
table until after the fifth course. and
then they are removed and replaced by
the table until the last course.
This meal may be prepared by a cook
and served with one maid for the eight
persons. if the entire meal Is well
planned and the food prepared for
cooking before the actual cooking starts,
The Order Of Serving
The entire meal is served from the
kitchen or pantry. and is placed on the
individual plate and is placed before
the guest from the right by the waitress
and anything that is to be served with
the course to be passed on tray to the
left of the guest and held sufficiently
low that the guest may help himself
with the right hand.
When the waitress removes the course
plate with the left hand she will imme.
diately replace a clean plate before
the guest.
When every one has finished eating
the waitress begins with the gues!
seated at the right Of the hostess. and
removes one plate at time, and before
serving the dessert. removes from the
table everything not needed with thi.
dessert course. The crumbs should b.
| f,,n AL, ,,-N
tray. from the left Of the guest.
Place the dessert plates from th'
right.
warm water in the finger bowls. adding
few drops Of nice perfume. placing
the bowls on dolly covered plates.
The water glasses should contain I
piece Of ice and be filed about seven
In many homes the coffee is servet
| in the living room after the meal ir
place of Mt the table. This ts very
pretty custom, and should be dom
unless some entertainment is to be
part Of the evening. Small portions
are served at the formal dinner. and tn
moderate size rather than the larg
dinner plate should be used.
Filet OF Beef . In Printanlere
Wipe a fillet Of beef with q dam
cloth, and lard with fat strips OF aal
pork. Place in broiler,. quite distanc
from the flame, and broii slowly
basting every ten minutes. with the fol
lowing mixture:
I Place in saucepan.
One.half cup of butter.
One cup of pGter,
One. quarter cup OF vinegor,
One. half cup OF ckiU sosos' ..,
! One can of mushy00ns,
Q One and three. qwdrters cups. OF 8!
? small cooked buds trov Aeoo og cd1'
9 f6,cer,
$ One medium size csrrot,. cSt IN IN
: dice and cooked until tewder,
) The tips from one cow ol dspefe0'
tips, Quitting the tips sbost one INC
!. One cup of capers,
D Three. quarters cap of bvess~'
Juice Of one lemon. a..
Toss and heat in the buttsr for uIte'
9 minutes, then add ~%
One- half CUP Of eAt3 sssos.
e Serve a spoonful Of this yegetabl
Q Garnish with slice of the bsoi'cq Gn Gne
0 II you desire, the nllet may % siiS
K about one and one-half inches tnt
: In individual Hllets and then hroi!e
n nvh~ klu.~ fn, hpnl1im1 Tho x0oyyl0u