Breakfast Prepare and Serve a Breakfast. Calculate the cost per person.
Scientists have established the fact that our state of mind when eating is an important matter, a sense of comfort and pleasure going far toward making a meal easily digested. It is imperative, then, to try to make the table as attractive as possible. Everything on the table must be scrupulously clean, so clean that there is no question
From " Table Service," by Lucy G. Allen..
Diagram of Breakfast Table about it. For this reason the use of a colored table-cloth, which was common at one time, is no longer tolerated. It is often difficult, especially with children, to keep all parts of a table-cloth unspotted. In that case it is well to consider the use of doilies which may be replaced as each
From "Table Service." by Lucy G. Allen..
Luncheon Cover in Detail is soiled without greatly increasing the labor of washing. They are often preferred even in houses where cost and work are not a consideration, especially for the less formal meals. Often, only one fairly large doily is used at each place, but in more formal service or with a very highly polished table smaller doilies for the glass, cup and saucer, and bread-and-butter plate are also used.
In many homes the table-cloth is not removed between meals. This is usually unfortunate, because it is seldom possible to make the cloth appear as fresh as when all the wrinkles are shaken out. Often, not all the crumbs are removed. If the housekeeper is so busy that leaving the table set is a necessary practice, at least some clean outer covering should be spread over it to keep away the dust. A "silence cloth" is not only a comfort in lessening the noise, but it helps protect the table from hot dishes. It also greatly improves the appearance of the table-cloth and keeps it from wearing out so fast against the edge of the table.
At each place the fork or forks are placed for convenience with the tines up and on the left of the plate; for the same reason the knife or knives on the right with the sharp edge toward the plate. Knives and forks should be placed at such a distance that they give neither a crowded nor a sprawled-out appearance and are set about an inch from the edge of the table. Spoons, bowl up, are usually placed at the right of the knives; occasionally, however, they are put at the top of the knives to save room. When much silver is to be used, the various kinds are sometimes arranged according to size; but it is better form, because less confusing, to arrange them in the order of use, placing those to be used first on the outside. Since the soup spoon is large and unmistakable, it is sometimes placed out of order between the knives and smaller spoons. The napkin should lie at the left of the forks unless for lack of room, then it may be placed between the knives and forks. The glass, right side up, at the end of the knife, and a butter plate or bread-and-butter plate, just back and a little to the left of the fork, usually completes the individual service except for the plate itself. This may or may not be in place when the meal begins.
It is difficult to give general rules in regard to the dishes to be used. Some prefer to use plates under soup plates and cereal dishes, and consider that as these protect the table and table-cloth they are real labor savers. But, in general, the use of extra dishes is not best; and vegetables, for example, should be served on the main plate unless they are so liquid that this would be unpleasant.
If the food is to be served from the table, it should be so arranged that it can be reached as conveniently as possible by the one who is to serve. Near each dish should be placed the utensils which will be needed; these should not be used in common with another dish, and if the dishes are passed to allow each to serve himself, they should be passed with the dish so that no one is tempted to use his own fork or spoon. In serving, if very few people are present, ladies may be served first. Usually, however, it is now customary for the host or hostess to serve in order, beginning for the first course with the person on the right and at the next course with the person on the left.
Farmer. "Boston Cooking School Cook Book", picture, page 592,
Hill. "Up-to-Date Waitress."
Larned. "Hostess of To-day."
Allen. "Table Service."
Wilson. "Handbook of Domestic Science", pages 214-218.
From " Table Service," by Lucy G. Allen..
Diagram of Table Laid for Home Dinner (Without Service of Maid)
1. What is the principle underlying the arrangement of silver and dishes on the table?
2. Tell: a. Where should the napkin be placed while you are eating? 6. Should the napkin be laid on the table while it is being folded at the end of the meal?
c. Is it ever permissible not to fold the napkin?
d. Show the proper ways of using knife, fork, and spoon.
e. Where should the knife and fork be placed in passing the plate for a second serving? Why?
/. From what part of the spoon should we eat?
g. Why should the spoon not be left in the cup?
h. Why should a whole slice of bread not be spread at a time? How should bread be eaten? i. Discuss courteous ways of offering to serve another, of accepting or refusing.
3. Why should dishes offered by a waitress always be passed to the left of the person seated?
4. Why should finger bowls and tumblers not be filled too full of water?
5. In pouring a glass of water, why should the waitress avoid touching the rim of the glass? Should the same precaution be taken in putting away glasses after washing?
6. What care must be taken in laying a table-cloth? In folding it?
7. Why are doilies sometimes used in place of a table-cloth? At what meals are they most often used?
8. How should a napkin be folded when it is laundered?
9. What conditions modify the number of courses in which it is desirable to serve a meal?