This section is from the book "Elements Of The Theory And Practice Of Cookery", by Mary E. Williams. Also available from Amazon: Elements Of The Theory And Practice Of Cookery; A Textbook Of Domestic Science For Use In Schools.
2. Use dishes suitable in size and shape for the food they are to contain. Use covered dishes whenever possible except for food desired crisp or dry (boiled potatoes, griddle-cakes, bacon). Use a shallow flat-rimmed platter for meat to be carved, and deeper one for fricassee or stew.
4. Serve croquettes, boiled corn, and baked potatoes, on a napkin.
5. Make each dish as attractive as you can. A simple garnish makes a plain dish seem nicer, and takes little time. Do not garnish too lavishly; a few sprigs of parsley are prettier than a border.
For further development of topics treated in this section see: -
Earle : Home life in colonial days. Ch. 4, The serving of meals. Van de Water : From kitchen to garret. Ch. 2, The dining-room. Barrows : Principles of cookery. P. 18, Directions for waitresses. Springsteed : The expert waitress. For servants.
1 The use of casserole-dishes and other attractive dishes in which the food may be both cooked and served saves work for the housekeeper.