To fry means to plunge into deep, hot fat and cook until brown. Always use a wire basket for this purpose, only cover the bottom of the basket with articles to be fried and do not have them touch each other.

To crumb and fry means to dip in crumbs, which must be dry and powdered tine, then in slightly beaten egg mixed with very little water and in crumbs again, then plunge into deep, hot fat and cook until brown. Test fat by dropping in a small piece of bread; it should brown in 1 minute for uncooked mixtures and in 40 seconds for cooked mixtures.

To crumb means to cover with fine crumbs and bits of butter and brown in the oven, or cover with crumbs which have been sauted in butter until brown, and place in oven for a moment. The proportion to use is 1/2 C. crumbs to 1 tbsp. butter. The latter method is the most satisfactory if done properly.

Use pastry flour for pastry and all baking-powder mixtures; for everything else use bread flour.

Croutons for soup: Cut buttered bread into 1/2-inch cubes and brown in the oven.

To lard meat, poultry, or sweetbreads: Draw strips of pork through meat with larding needle, which may be bought for the purpose, or it may be done at the market by an experienced butcher.

Serving from the side means from the butler's pantry or from a table behind a screen.

To marinate means to mix with an oil or vinegar dressing, in which the article is left for a certain time.

Everything pertaining or belonging to one course should be removed before the next course is served, except the wine-glasses. These should remain on the table from the beginning

to the end, the only exception being the glasses for cordials and liqueurs, which are served after the coffee, which is sometimes served in the drawing-room.

In removing a course take large dishes or platters first, then the plates and silver from each "cover." The carving knife and fork should be side by side on the platter.

Every dish should be passed to the left with the handle of the serving spoon or fork on the side toward the guest and within 4 or 5 inches of the table, so that guests may help them-selves without reaching. Plates containing individual portions should be placed from the right and removed from the right.

The foundation of all dinners should be soup, meat, and vegetables, salad and dessert. Of luncheons, soup in cups, meat or fish entree, salad, and a sweet. All other courses may be added at discretion.

Bread, butter, rolls, bread-sticks, and water should never be asked for. A careful waitress will see that these are well supplied.

The hand-tray should be covered with a doily, clean ones being at hand to replace soiled ones. This is to avoid the noise and clatter of dishes.

In preparing for an entertainment the hostess would save time and avoid confusion by making two copies of the menu, one for the butler's pantry, containing directions for serving, and the other for the kitchen, giving details and recipes for cooking and the time each course should be ready for serving.

Attention is called to the special mention of dishes which may be prepared several hours before serving or final cooking, thereby enabling the hostess to give the artistic touch which would be lost if obliged to crowd them in with the necessary things which always seem to multiply at the last moment.

Cutlery

Please Read Carefully

THESE recipes are divided into sections containing ingredients required, under the headings A, B, C, etc., followed by method or rule for combining, cooking, and serving. In many cases the method is given at the beginning of sections containing a number of recipes so similar that it would be needless to repeat them, as the general directions are sufficient. The abbreviations are: c. for cupful or 1/2 pint. qt. for quart. pt. for pint. doz. for dozen.

tbsp. for tablespoonful. tsp. for teaspoonful. lb. for pound. m. for minute.

Wherever possible recipes are represented by measurements.