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Page 12
SCALLOPED DISHES, MEAT PIES, ENTR�ES, ETC.
Meats and fish which have the sauce on the same dish require special
care in serving, that they may present a neat rather than a sloppy
appearance on the plate. A drop of gravy on the edge of the plate will
offend a fastidious taste.
_Scalloped Dishes_, or anything with a crust of crumbs, should be served
with a spoon.
_Meat Pies_, with a pastry crust, require a broad knife and spoon. Put
the portion on the plate neatly, with the crust or browned side up.
_Poached Eggs, Quails, and other Meats on Toast._ A broad knife should
be used in helping to these dishes. Take up the toast carefully, and lay
it on the plate without displacing the egg or bird.
SALADS.
The most tasteful way of arranging meat-salads or fish-salads is with
whole, fresh, lettuce-leaves. Put two or more leaves together on the
platter, and in the nest or dish thus made lay a spoonful of the salad,
with the Mayonnaise on the top. In serving, slip the spoon or broad
knife under the leaves and keep them in place with the fork. Put the
salad on the plate carefully, in the same position, not tipped over. Or
you may have a border of fresh lettuce-leaves in the salad-dish. With
the fork lay one or two leaves on the plate, and then put a spoonful of
salad on the leaves. In this way each person has the Mayonnaise on the
top; the lettuce is underneath and fresh and crisp, instead of wilted,
as it would be if all of it were mixed with the salad.
VEGETABLES.
In serving vegetables, take up a neat, rounding spoonful. Lay them on
the bottom of the plate, not on the rim or edge. Where there are several
kinds, do not let them touch each other on the plate.
Serve, on separate dishes, _fritters_ with a sweet sauce, _peas_,
_tomatoes_, or any vegetable with much liquid.
_Asparagus on Toast_ is a dish that one often sees served very
awkwardly. Use a square or rectangular platter rather than one narrow at
the ends.
The bread for the toast should be cut long and narrow, rather than
square, and should be laid, not lengthwise, but across the platter. Lay
the asparagus in the same direction, the tips all at the farther side.
Put the knife, which should be broad and long, under the toast, and keep
the asparagus in place with the fork. You will find it much easier to
serve than when arranged in the usual way.
_Macaroni_ as often prepared is another dish which it is not easy to
serve neatly. Always break or cut it into pieces less than two inches
long, before cooking, or before it is sent to the table.
In serving _sweet corn_ on the cob, provide finger-bowls, or a small
doily to use in holding the ear of corn.
SOUPS.
One ladleful of soup is sufficient for each plate. It is quite an art to
take up a ladleful and pour it into the soup-plate without dropping any
on the edge of the tureen or plate, and it requires a steady hand to
pass the plate without slopping the soup up on the rim. Dip the ladle
into the soup, take it up, and when the drop has fallen from the bottom
of it, lift it over quickly but empty it slowly.
Cro�tons and crackers lose their crispness if put into the tureen with
the soup, and should therefore be passed separately.
TEA AND COFFEE.
Much has been written on the importance of serving neatly the various
drinks for an invalid. But careful service is equally essential at the
daily home table. It is mistaken generosity to fill the cup so full that
when sugar and cream are added, the liquid will spill over into the
saucer. One should never be compelled to clean the bottom of the cup on
the edge of the saucer, or on the napkin, to keep the liquid from
dripping on the cloth.
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