Split Pea Soup
Prepare and Serve a Dinner. Suggested menu:
Creamed string beans (canned), or
Mashed potatoes. Dessert - Spanish cream.
Soak a cup of peas for an hour or so, then drain, add a quart of cold water, and a slice or two of onion, and simmer until the peas are soft. This will take at least two hours. Rub through a strainer, and reheat, thinning with milk until the consistency of soup. Thicken with flour as in potato soup. A tablespoon of butter will improve the flavor, or a piece of fat salt pork may be simmered with the peas.
1/4 box gelatine or
1 tbsp. granulated gelatine
3 c. milk
Whites 3 eggs
Yolks 3 eggs 1/2 c. sugar (scant) 1/4 tsp. salt 1 tsp. vanilla
Scald milk with gelatine, add sugar, pour slowly on yolks of eggs slightly beaten. Return to double boiler and cook until thickened, stirring constantly; remove from range, add salt, flavoring, and whites of eggs beaten stiff. Turn into individual molds, first dipped in cold water, and chill; serve with cream. More gelatine will be required if large molds are used.
From the "Boston Cooking-School Cook Book." By Fannie M. Farmer.
Styles of Serving
There are two styles of serving meals - the English and the Russian.
According to the English style, everything is served at the table, - soup from a tureen, meat from a platter placed in front of the host, the dishes being passed either by a maid or by those seated at table. According to the general custom, the hostess serves the soup, salad, and dessert; the host, the meat, fish, and the vegetables to be placed on the plate, while other members of the family serve the butter and such vegetables as are eaten from side dishes. In modern practice the latter are eliminated as far as possible, for only vegetables which cannot be eaten with a fork are served in separate dishes.
In the Russian style, serving dishes are not placed on the table; either the portion of food on a plate is placed before the individual to be served, or the serving dishes are passed in turn to each person and returned to the serving table. The latter is the usual formal style of service and cannot be carried out without a maid.
In common practice these two styles are often combined. Soup, nowadays, is almost always served in the Russian style, whether a maid is present or not. With a maid, the vegetables are frequently served in the Russian style, while the roast is carved on the table and served in the English style. In this case, the maid places an empty plate before the host and, while he is filling it, she takes another plate in her right hand; then, from the left of the host, having taken up the filled plate in her left hand, she puts the empty plate in its place. The filled plate is placed before the individual for whom it is intended, from his right. Then, with another empty plate, the waitress returns to the left of the host for the next filled plate. Dishes from which an individual is to serve himself are, of course, passed to the left, and all serving may be carried on from that side, but the placing of plates and cups from the right is considered the better form. Hot plates and vegetables may be held on a folded napkin; a tray is used for creamer and sugar bowl, or small dishes of jelly and the like, also for silver.
Strict Russian service requires a plate always before each individual except when all are changed for the dessert. The empty plate is removed with one hand, as the filled plate is placed with the other hand.
Table Set foe a Home Dinner.
Much more thought must be put into the serving when no maid is present, for continual rising from the table is disturbing to all. A maid can go to the pantry for a forgotten utensil without calling attention to the oversight, but the omission is extremely noticeable if some one must rise from the table. Extra care must be taken, then, to see that the serving has been thought through in detail and that everything which will be needed has been placed near at hand. A wheeled tray or serving table beside the hostess makes it possible to arrange for many things to be within reach without crowding the table. Food must be selected which will not spoil by standing from the beginning of the meal until the appropriate time for serving it. If there are children in the family who are capable of doing so, it is better to have them remove the courses than to have the hostess leave the table.
It is an art to accomplish the clearing of the table successfully, avoiding noise and the piling of dishes, yet with sufficient rapidity. Formal service, which calls for the removal of one plate at a time, is often too slow, even when a plate is taken in each hand. If plates must be piled, remove the plate from the left and, holding it out of sight as far away from the table as possible, take up the side dishes, one by one, with the other hand, and pile them on the plate held in the left hand. It is much better, however, to use as few side dishes as possible and to remove them on a tray, after the main plates have been carried away. After the individual dishes, the serving dishes are removed, then any other dishes, salt and pepper holders and the like. Crumbs are removed before dessert, either with a tray and scraper, or, better, a plate and folded napkin. With doilies, the latter method, must be used.
When there is no maid, the removal of crumbs from the table may be omitted.
References Allen. "Table Service." Books on letter writing.
1. Write a note inviting a friend to dinner (a) informally, (b) formally.
2. Write notes accepting or declining these invitations.
3. What are the duties of a hostess?
4. What are the points to be made in training a waitress concerning her appearance, conduct, and duties?