Methods Of Serving

There are three recognized methods of serving a meal -the English, the Russian and the Compromise. The Russian is more formal than the English and the Compromise combines points from both.

In the English service all the food that is to be served in any given course is placed on the table in platters and other suitable dishes before the host, hostess or some member of the family. The number of plates necessary for the persons seated is placed before the carver, or they may be taken one by one from a side table and set before him. As each plate receives its portion the waiter carries it either to the person serving another article of food, such as vegetables, or sets it directly before the person for whom it is intended. When finger bowls are used, a plate bearing a doily' upon which the bowl is placed should be placed in front of each person.

In the Russian service serving is done from the serving table or pantry. With the exception of candies, nuts and relishes, food is not placed on the table except as it is served to the individual. A portion of the main dish of the course and possibly one accessory are placed on each plate before it is brought from the pantry. All other dishes are passed.

Sometimes the plates are all set down empty and the food is passed on daintily garnished platters. As the plates of one course are removed the plates of the next course should be immediately set in place. The table should at no time be without plates except that between the main course and dessert all dishes should be removed and the table crumbed.

In the Compromise service portions of courses or the entire courses are sometimes served on the table in the English way and others are passed as in the Russian service. The soup, for instance, may be served in individual plates from the pantry and meat carved at the table by the host, the vegetables and the salad course both passed by the maid and the dessert served at the table by the hostess.

The Courses

Oysters on the half shell may be served first, either on luncheon plates, surrounded by cracked ice or on syecial oyster plates. It is a matter of preference as to whether this is done before or after the guests are seated.

The soup service follows. If the soup is served from the table it should he brought in by the servant in a lureen, with ladle, and placed before the hostess, whose duty it is to serve it. The soup plates are either rimmed or cup-shaped. As each service is rendered the servant takes it from the hostess and passes it to the guests, always serving ladies first.

When the soup is served from the pantry the tureen is dispensed with, the servant bringing in the soup in individual services on a suitable serving tray.

Following the soup service comes the fish course. This requires a specially adapted service, including a long, narrow fish platter, with sauceboat, ladle and fish plates, which should be slightly warmed. The fish platter is either passed from person to person or it may be passed by the servant, and each guest is then expected to serve himself. The sauceboat is not passed until the fish has been completely served.

The service plate may be removed before the roast course, although if removed it should be returned to the table after the roast course for the remaining courses of the dinner.

The meat course which follows, if the English custom is employed, is brought in on a large covered silver platter or on a large china platter. The vegetables also may be brought in in appropriate covered dishes. The meat course is served on large, carefully heated dinner plates.

Where steak is served a heavy wooden steak plank, with silver railing, simplifies the service and is very effective.

With the meat course jello or jelly is frequently served. This is generally prepared in a special mould. These special moulds may be had in original designs to carry out almost any desired decoration.

Vegetables may be served on the same plates, or preferably, passed in small, deep dishes.

The salad course comes next. It is served on small plates made especially for the purpose.

Appointments, with the exception of the water, beverage glass and dessert knife and fork, are now removed from each place and the table is crumbed.

The dessert service depends upon the dessert. If ice cream is served in individual moulds or brick, flat plates are used; otherwise it is served in deep dishes or in tall, stemmed glasses. An individual ice cream fork or ice cream spoon is used and may be placed on the table at the head of the service plate when the table is set, or it may be given with the course at the time of ice cream service.

If the dessert consists of a frappe or a similar delicacy it should be served in a comport or tall, stemmed glass. Tf the heavier desserts, such as pie or pudding, dessert plates should be used.

According to the English custom, it is perfectly permissible for pie to be served by the hostess at the table. In this event the pie plate is placed in a container with a silver railing or gallery.

Small plates containing crackers and cheese are now served, being placed conveniently at several places on the table. Then follows the after-dinner black coffee or demi-tasse. The coffee should be served from a china or silver coffee pot by the hostess and should be passed to each person by a servant.

Finger bowls of glass or metal, standing on a plate to match or otherwise, are now placed before each guest.