Evening star., 1925-05-22
When Service Is Correct
Some Things That Should Be Learned for Formal
and Informal Occasions

cake and macaroons, and bonbons.
Between these two extremes there Is
scope for more or less elaboration.
Wedding Buffet Luncheon.
This may include a soup, bouillon.
or cocktail. one cold and one hot meat
dish, a salad. and either one or two
, sweet dishes, with rolls, delicate sand
wiches, one or more hors d'oeuvres,
either one or two kinds of cake. and a
choice of hot beverage Plan all the
dishes so that the use of knives will
not be needed by the guests. and have
as many as possible of the dishes
cooked in individual portions.
To Serve Mixed Grill.
MIXED Grill is a favorite order at
some fashionable restaurants. Like
the popular club sandwich, 1t is many
things in one and SO quite a meal in
itself. AS the name tells us, the foods
are all cooked on the grill, that is, in
the restaurant grill room. In the
home they are cooked on a broiler.
hot. greaseless pan, or an old-fashioned
sridiron. Any meats or vegetables
suited to this way of cooking may be
used, such as chops or steaks. sau-
sases, kidneys, slices Of liver, young
broilinS birds, or sliced ham or bacon.
Among vegetables. sliced tomatoes,
sliced sweet potatoes or white pota,
toes, parships, bananas, apples, mush-
rooms, and so on. Usually two kinds
of meat and two of vegetables will ap-
pear on the grill plate, such as broiled
veal steak with bacon or ham: chops
with kidneys; SauSages with filet of
duck. or any other desired coupling
of meats: mushrooms with potatoes,
apples and parsnips. tomatoes with
potatoes or bananas. and 50 forth. No
gravy appears on the plate. but il is
literally seasoned with salt, pepper.
putter, and may have a garnish of
creSs or parsley. The whole is cooked
10 order and served piping hot.
Food for Thirty People.
The quantity of food to provide for
so people depends upon the time of
day at which the food is to be served
and upon the manner of serving.
More food needs to be provided for
guests sitting at tables, who help
themselves from supplies on the table
or supplies passed by walters, than for
guests who are passed food on indi-
vidual plates in two courses, such as
salad and sandwiches, then cake and
ice cream. Not more than two sand
wiches Of small size would be passed
on plate, and a gallon of salad would
serve 40 people. A gallon of ice cream
and two or three cakes might be
served to 40 people, but a gallon is
none too much to allow for 80 people.
A gallon of lemonade or coffee is a
fair allowance for 80 people. Sixteen
lemons are enough for generous gal
lon of lemonade. The quantity of
mayonnaise required will depend
somewhat upon the kind Of salad you
expect to serve. also whether french
dressing is used in connection with
the mayonnaise. A quart of mayon.
naiSe dressing will dress four quarts
of plain lobster served on lettuce
hearts. Probably nearly twice as
much dressing would be needed with
chicken and celery salad. The dress
ing would be mixed with the celery
and chicken. the chicken being first
marinated with French dressing and
then drained, but lobster is made
stringy by handling, so that a spoon
full OF plain lobster should be set on
the lettuce and a small spoonful of
the dressing on top.