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Classic
Cook Books
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page 4
even temperature. The food will then be more digestible, wholesome and of a
better flavor. Food which has been cooked or fried too long loses in nutritive
strength and renders the digestion difficult.
The French way of serving is to put all dishes on the table before the meal, the
Russian way to bring them from the kitchen warm and carved in the order they are
to be served. The best way appears to be to make use of both methods, cold
dishes being on the table at commencement of the meal, warm ones brought in as
needed. Otherwise the Russian way of serving appears to be best for dinners, the
French way for suppers.
An original Swedish institution mentioned in the last chapter is
"Smörgåsbord," served before meals either on a smallside table or passed
around, generally disposed of in a standing position. The "smörgåsbord" is
supposed to sharpen the appetite of those participating therein.
A complete alphabetical index will be found commencing on page 370.
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