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Classic
Cook Books
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page 354
at once. When done, lay your knife and fork side by side on the plate, with
handles to the right. When you rise from your chair leave it where it stands. Of
course, loud talking or boisterous conduct is entirely out of place at table,
where each should appear at his best, practicing all he can of the amenities of
life, and observing all he knows of the forms of good society.
BREAKFAST PARTIES.
Breakfast parties are becoming fashionable in cities, because less formal and
expensive than dinners, and quite as agreeable to guests. The courses, which are
usually fewer in number, are served precisely as described for dinners. Oat-meal
porridge is a favorite and healthful first course, and oranges, melons, and all
fruits are delicious breakfast dishes. The variety of omelets is also a great
resource, and hundreds of other delicacies and substantials are described
elsewhere. But in breakfast--and the same is true of dinners--it is better to
have a few, a very few, dishes delicately and carefully cooked, than to attempt
more and have them less perfect. In fact the trouble often lies in attempting
too many, and the consequent hurry in the kitchen. At breakfast, the coffee is
set before the mistress, with cups in their saucers in front of it, in one or
two rows. The meat with plates is set before the master. For an ordinary table
one castor in the center is sufficient. Fruit is served first; then oatmeal or
cracked wheat, next meat and vegetables, followed by hot cakes and coffee. Meats
are covered, and cakes are brought in between two plates. Butter is put on in
small pats with lumps of ice about it. Honey or maple syrup, for cakes or hot
biscuits, is served in saucers. A breakfast-table may be spread attractively
with a white cloth, and a scarlet and white napkin under each plate, with white
table-mats with a scarlet border.
For evening parties it is often less expense and trouble to place supper in the
hands of a regular confectioner, but for small card or literary parties the
trouble need not be great. For regular reception evenings, ices, cakes and
chocolate are enough.
In all cases where no "help" is employed it is better to have some one of the
family wait upon the table, the daughters taking turns in serving, as the
pleasure of a meal is greatly marred by two or three persons jumping up every
now and then, for articles needed.
TABLE OUTFIT.
In the selection of table-wares, there is a wide field for the exercise of
taste, and those whose purses permit, need not be at a loss to find the most
elegant and artistic designs. An admirable table outfit is an elegant
dessert-set, all the pieces of which, except the plates, may decorate the table
during the whole dinner, and the rest of white and gilt china. Some have
tableware decorated to match the colors of the dining-room, or sets of different
patterns for each course, or harlequin sets in which each piece may be of
different
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Classic
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