1. Candied Fruit Peel.
Wash and remove the skin of an orange or grape fruit. Boil in water until tender. If the peel is very oily, the water may be changed during the process. When the peel is soft, scrape off some of the inside white and cut the peel into even, narrow strips. Make a syrup, using half a cup of sugar and an equal amount of the water in which the peel was cooked. Add the peel and cook until the syrup is nearly evaporated, stirring. Drain the peel and roll it in granulated sugar. Let it dry before serving.
1 egg white 1/2 tsp. salt
2 tbsp. powdered sugar
1/4 tsp. vanilla
1/2 c. chopped nuts or raisins or the two mixed
Mix the salt with the egg, and beat until very stiff. Add the other ingredients, and spread on wafers. Heat in a moderate oven until a delicate brown.
In cutting bread for sandwiches, cut the slices as thinly and evenly as possible. The crusts may or may not be removed. If they are cut off, save them to use as bread crumbs. If the butter is creamed before using, it will spread more easily. After the slices are put together, they may be cut in squares, oblongs, or triangles. Sandwiches cut in rounds are rather wasteful, unless the original loaf was a cylinder. In order to prevent drying, sandwiches should be wrapped in a dry cloth with a damp one outside, until just before serving.
Going to a reception sometimes seems a formidable undertaking to one not used to it, but in reality it is a simple affair for the guest. If the reception is formal and the invitation "requests the pleasure of your company ", a reply must be sent in like form. But if the reception card is informal as that for an " at home ", and if the invitation is to be accepted, unless the invitation says "please reply" or "R.S.V.P.", which is an abbreviation for the French words meaning the same thing, it is not necessary to respond. If one cannot attend, a calling card should be mailed or sent to the hostess. If more than one name appears on the invitation, a man sends one calling card for each person, a woman one for each woman, but all are merely enclosed in the one envelope and directed to the hostess. Nothing is written upon the cards.
The guest may appear at any convenient time during the hours set. Hat and gloves are worn at an afternoon reception, but coats are ordinarily removed. Hats are not worn at an evening affair.
The guest shakes hands first with the hostess, then with any others who may be standing with her. Whether any chatting may be done depends upon the number of guests waiting for a chance to speak to the receiving line. After mingling with the others for a few moments, one may be invited to go to the dining room, or in the case of very informal affairs left to find one's own way out. After being served, one may chat again with friends, or go directly to the receiving line to say good-by, and express one's pleasure. Before leaving the house, cards are left, the same rules applying as if they were sent.
An invitation to a reception is supposed to necessitate a call upon the hostess afterwards, but at the present time this rule is generally disregarded unless the invitation has not been accepted.
The hostess is busy receiving her guests, so that it is necessary that she be relieved of other cares. At informal affairs friends are asked to pour at tables or to serve, sometimes to invite to the dining room. Those assisting do not wear hats. In some places it is a pretty custom to pin favors, a flower or a knot of ribbon, to each guest as he is served, so that no one shall be overlooked.
Farmer. "Boston Cooking-School Cook Book," illustration opposite p. 601.
1. What is the chief difference in the arrangement of the table for a meal and for a reception?
2. If you were instructing a person ignorant of how to behave at a reception, what points would you make?
3. Write a formal invitation and acceptance for a reception.
4. Under what circumstances do you send a card to a reception? When do you leave a card?