The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1929-01-22

plates. placing them before the
carver. This method leaves each
person for some time without a
plate.
With the first method of service.
the host places a serving of meat
upon the plate. serves potatoes and
the vegetables IL they are within
reach and passes the plate to the
person for whom il WAS intended.
The latter exchanges for the filled
plate the empty one, which he
hands to the nearest person who
passes 1t on to the host Or the
host may simply place meat upon
the plate and the vegetables NAV
be passed from one to another, first
placing the serving silver in the
dish. Relishes are passed in the
same way Avoid the confusion
however, of having too many things
passed at the same time.
This course finished. remove the
plate with the carving knife and
fork placed firmly and securely on
1t, then the vegetables. gravy, rel.
ishes and, last, the plates. Re-
move from the left with the left
hand, changing the plate 10 the
right hand and using the left hand
for the second plate. as in removing
the soup plate.
The Next Step.
The next step is TO bring TO the
dining room two plates OF salad
previously arranged. Place one be-
fore the hostess with left hand,
change the one in the right hand
to the left hand. and place before
the next person in order. Repeat
until all are served.
Ii preferred the salad may be
arranged in a large serving dish
and placed in front of the hostess,
with the required serving silver.
having first placed in front of her
the pile of six well-chilled salad
plates. She then serves and the
plates are passed from one to the
other as at other times through
the dinner.
When the salad is finished. re-
move the salad dish with the serv-
ing silver and then remove from
each cover the salad plate with
one hand and the bread and but.
ter plate with the other hand and
take both to the kitchen. Next
remove upon a small tray the salt
and pepper shakers, picking them
up one at time and also any
unused silver. Remove crumbs,
using napkin and a plate.
Use For Tea Wagon
A previously arranged tea.wagon
can now be drawn to the hostess.
This should be set up with the
dessert plates, pie knife and server,
plate OF cheese and coffee service.
The hostess should place on the
table before her the plates. then
the pie and the serving silver She
serves each one, passing the plate
In turn to the next person, until
all are served
Cheese Is passed from one TO an
other, started by the hostess, who
takes ii from the tea-wagon. The
hostess also pours coffee from the
wagon and passes 1t in similar
manner, first preparing it with
cream or sugar or both, as persons
fancy. Finger bowl service Is
usually omitted at the home dinner
when there is no maid.
Al one mas no tea & wagon, the
dessert would be served AZ the
other courses were. First. place
the set of plates and the silver
for serving pie In front Of the
hostess, for 1t Is she who usually
serves dessert. Then the pie and
cheese are brought in. also the
coffee. Place sufficient number
Of cups and saucers, with the spoon
on the saucer. either on the coffee
tray or grouped on the table cor.
Ventently for the hostess to pour.
The hostess serves the pie and the
coffee and members OF the family