The Washington times., 1927-10-10

washes the urn or coffee pots after
ward.
The kitchen committee must needs
be the largest committee, and, in
deed, may work in shifts, since
theirs is a heavy program. These
busy women prepare and cook the
vegetables; cook and carve the meat;
prepare and place on serving dishes
the salad and dessert, in a separate
room, if possible, or on shelves or
tables out of the way of meat and
vegetables; all this a good half-hour
before serving time. Then, during
that last half.hour, the kitchen
workers heat plates; butter, heat,
and put rolls on hot plates in the
warming oven, or prepare bread and
butter; place vegetables and sliced
meat on steam table or serving
table, or over hot water in large
double.boilers. or on electric, gas,
or oil burners, or whatever arrange.
ment prevails for keeping food hot.
Needless to say, this serving table
should be placed near the dining
room door.
When. at last, the momentous
hour strikes, the kitchen committee
members file to their assigned
places at the serving table in the
working order suggested in the
diagram shown above. Here they
dish up each hot plate swiftly, yet
carefully.
Service for eco
This arrangement will serve
three hot articles of food to two
hundred persons. The number of
workers could be reduced accord
ing, to the decrease in number of
guests.
Worker number one reaches to
shelf below or to table nearby
where the hot plates are stacked.
hands a hot plate to worker num-
Der two, who places slice of meat
thereon and quickly hands plate
to number three. Number four
finishes with mound of vegetables
and hands the plate to number
five, who inspects it, corrects err.
rers, II any. and places it on open
shelf between dining-room and
kitchen. or in case there is no
such convenient shelf, hands it 10
the first server in line at the
open door.
Parallel operations are carried
on by the workers lined up on the
opposite side of the table. BY
having the food so placed on the
serving table that it can be dished
up from both sides of the table.
the efficiency of the hot-plate ser.
vice is actually doubled.
Worker number seven replen.
5Chpo NnOnfohln
receptacles on serving table from
supply on main range Of stove.
She keeps the hot plates stacked
up for number one, adding, when
necessary, from plates in warming
oven of range or at back OF stove
She also hands plates of hot rolls
from stove or sliced bread from
work table, to the dining-room
committee at door or open shelf.
The coffee Is looked after by
worker number six, who hands
full pitchers to coffee pourers at
shelf or door.
Hot Plates Hardest
Once the hot plates are served.
the exacting part of the dinner is
done, since the dessert has already
been placed on plates and need
only be lined upon shelf or on
wheel tray or held by the trayful
at the door. 1t isn't practical TO
plan for so large a group a desert
that requires last-minute manipula-
ton, as would a hot pudding. Sim
ilarly, to accelerate service we
usually forego gravies and sauces.
!. The cleaning up committee likes
to have a large table, nicely
screened from view in the corner
of the dining room near the
kitchen or in a room adjoining the
kitchen, to which the people wait.
ing on table may, in clearing, bring
the soiled dishes. Here stand three
workers, who quietly and quickly
with whisk brooms clear refuse
from the plates into a large can.
Then the stacked plates can be
carried or rolled on wheel tray to
the dishwasher or sink or dishpans,
Rinsing plates and coffee cups is
desirable. This committee gives
forethought to an adequate supply
Of hot water. does the dishes and
clearing up of kitchen, unless some
one has been hired for that purpose.
Besides washing up steam Oh
serving table and working surfaces,
they arrange for disposal of gar
bage, storage of supplies, care of
left-overs; wash, rinse, and hang tea
towels; and put away dishes. The