Evening star., 1924-11-14
Points on Table Service
How to Choose Fowls-Flavoring Methods to Be
Enpoyed-Way to Roast Pig-When
Pork Adds Savory Qualities to Meals.

" HE Placing AMI removing in
table service are very impor-
tant. For instance. everything
/ Belonging in front OF Il guest
should be placed from the right,
and with the right hand of The
waitress. Everything that goes at
the right of the cover. such as cof-
Tee, dinner beverage, and SO on
should also he placed from the right
;nd with the waitress right hand; /;
but If a fresh bail of butter. or any
hing els" which rightly belongs at
the left OF the cover. has 70 be served.
the waitress may place 1t from the
'oft. and preferably with her left
hand. She may, however. offer it
from dish "ontainiue a. large supply
ror the guest to help himself
When removing dishes from the
'"ole. those at the right OF the cover
hoIld b removed from the right.
and the dishes at the loft from the
left, but always with the correspond
'ns hand OF the waitress The dishes
directly in front of q guest may be
removed either from the right or the
f"rt whichever i more convenient
tor the guest
To make this clear. suppose tha; a
able is arranged for six persons. one
- the head. on" At the foot and two
- each side. In such case it would
D. preferable that the waitress shall
~ remove from the center between
'hN two who are seated together but
ather from the ends. the right hand
~ one the loft OF the other. and al
Ways with the waitress wight hand in
t'" fr%t case and her left in the See
ond case.
When dinner Is finished ones knife
aud fork SHOULD be placed side by
on Il
rhn right of the middle Of the plate
and close together. Dessert spoons
stT" used to cat sweet puddiugS rice
Juddings or steamed fruit puddiuES.
"F cHStards, or any other kind OF
pudding. They are also used TO eat
tho breakfast cereal, and once this
habit is formed it is far superior TO
eating cereal with teaspoon. Dts-
ert forks are used for eating pic
.r rich frosted cake, or Creampuffs
"clairs and such things. cottage
budding and layer cake may he cor
rectly eaten with dessert fork.
The time to serve afternoon tea Is
shortly after the guests arrive uu-
i"ss tea l. il progress when they
"one. II il is. they may be served
- once. To wait until the guests
are Oh III" point - departure and
then serve tea. as though il wer,
n atterth"ught. i a mistake. which
rose from the chinese custom Of
bringing on toa as a hint to tho
guest thai il is time to 60.
Afternoon ica is meant 70 stinu-
late and cheer. 1t should he served
30 that guests may enjoy the added
hrilliancy and charm OF the con-
Tersatiou, and 50 that tho whole
company, under the influence Of ,hc
~efreshment. may be at its best.
Choosing Fowl.
IN choosing d fowl. first examine
he birds feet. Young birds havr
moist, supple feec which car easily
I've broken. and smooth. piiablr legs
with short rounded spurs. Scaly
'ass and long spurs indicate an old
bird.
The feathers under tho wings and
IN the breast are soft ana downv in
young bird, and the I"nG VIM
feathers are pointed. Older birds
have brighter plumaGe than young
ones, and the long wing feathers be
come rounded. The breast Of Il young
Bird should feel plump and tard. and
The bird should weigh heavily for ils
size
All game birds should he huag up
for short time. The time depends
upon the weather. In close, muggy
weather, the birds will soon be
affected. Fowl must not be drawn
or plucked before being hung up. y
piece OF cord should be tightly tied
around the neck Of the bird to e3-
clude the air. Some cooks insert
piece OF charcoal to help preserve
q. bird. Fowl should he busted over
with -four before being hung up.
and covered with muslin as pro-
lection from flies and Other insects.
When the tail feathers cnpe out
easily, it is time for the birds 70
be cooked. Il a bird appears to br
even slightly tainted. it should ke
washed ia saIted water aud vino gar.
How to Serve Roast rig.
Select a plump pig fou" o. five
weeks old. Wash thoroughly in cold
water inside and out. taking care TO
sec that The eye sockets. and ears
and throat arc we'll cleaned. Rinse
IN cold watsr and wipe very dry.
Rub over the inside with salt, pepper.
raprika and q little powdered sage.
Mako d. stufiing with five Cupfuis OF
road crumhs, four tableSpoonfuls of
melted butter. two chopped apples.
one chopped onion, salt. pepper, and
ed pepper to season, one well-beaten
egg, one tablesoonful of chopped
parsley and milk to motsten.
Fill the body OF the pig with the
tuffing. pressing il full. then draw
rhe skin together with q needle and
-hread. Roll the ears. legs and tail