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Classic
Cook Books
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page 352
It is, of course presupposed that the host carves, and carves well. If he does
not he should forego the pleasure of inviting his friends to dinner, or the
dinner should be from chops, ribs, or birds which do not require carving.
In making up a dinner-party, it is all-important to know who will accept; and
invitations, which may be written or printed, and should be sent by messenger
and never mailed to persons in the same town, should receive a prompt reply, a
day's delay being the extreme limit. The simplest form of invitation and reply
is best, but both must be formal, this being one of the occasions on which the
wings of genius must be promptly clipped. Ten minutes beyond the appointed time,
is the utmost limit of tardiness admissible in a guest, and ten minutes early
are quite enough.
THE HOST AND HOSTESS.
Those who entertain should remember it is vulgar hospitality, exceedingly
annoying to guests, to overload plates, or to insist on a second supply. If the
guest wants more, he knows that it is a delicate compliment to a dish to pass
his plate the second time. Too great a variety of dishes is also a coarse
display. A few cooked to a nicety and served with grace, make the most charming
dinners. A sensible bill of fare is soup, fish with one vegetable, a roast with
one or two vegetables and a salad and cheese, and a dessert. Parties should be
made up of congenial persons, and the table should never be crowded. Novel
dishes are great strokes of policy in dinners, but no wise housewife will try
experiments on new dishes on such an occasion. The carver should serve meat as
he cuts it, so far as possible, and not fill the platter with hacked fragments.
It is ill-bred to help too abundantly, or to flood food with gravies, which are
disliked by many. Above all, the plate should be served neatly. Nothing creates
such disgust as a plate bedaubed with gravy or scattered food. It may be taken
for granted that every one will take a piece of breast, and after that is
served, it is proper to ask, "what part do you prefer?" The wings and legs
should be placed crisp side uppermost, the stuffing should not be scattered, and
the brown side or edge of slice should be kept from contact with vegetables or
gravy, so that its delicacy may be preserved. Water should be poured at the
right hand. Every thing else is served at the left. The hostess should continue
eating until all guests have finished. Individual salt-dishes are used at
breakfasts, but not at dinners, a cruet with salt dish and spoon, at each end of
the table, being preferred as giving the table less of a hotel air. The
salt-dishes should be neatly filled. Jellies and sauces are helped on the
dinner-plate and not on side dishes. If there are two dishes of dessert, the
host may serve the most substantial one. Fruit is served after puddings and
pies, and coffee last. In pouring coffee, the sugar and cream is placed in the
cup first. If milk is used, it should be scalding hot. Some prefer to make
coffee strong; then weaken it with scalding hot milk, and pour into cups in
which cream and
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Classic
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