Do not insist upon your guests partaking of particular dishes. Do not ask persons more than once, and never force a supply upon their plates. It is ill-bred, though common, to press any one to eat; and, moreover, it is a great annoyance to many.
In winter, plates should always be warmed, but not made hot. Two kinds of animal food, or two kinds of dessert, should not be eatenoffof one plate, and there should never be more than two kinds of vegetables with one course. Asparagus, green corn, cauliflower and raw tomatoes comprise one course in place of a salad. All meats should be cut across the grain in very thin slices. Fish, at dinner, should be baked or boiled, never fried or broiled. Baked ham may be used in every course after fish, sliced thin and handed after the regular course is disposed of.
The hostess should retain her plate, knife and fork, until her guests have finished.
The crumb-brush is not used until the preparation for bringing in the dessert; then all the glasses are removed, except the flowers, the water-tumblers, and the glass of wine which the guest wishes to retain with his dessert. The dessert plate containing the finger-bowl, also a dessert knife and fork, should then be set before each guest, who at once removes the finger-bowl and its doily, and the knife and fork to the table, leaving the plate ready to be used for any dessert chosen.
Finely sifted sugar should always be placed upon the table to be used with puddings, pies, fruit, etc., and if cream is required, let it stand by the dish it is to be served with.
To lay a dessert for a small entertainment and a few guests outside of the family, it may consist simply of two dishes of fresh fruit in season, two of dried fruits and two each of cakes and nuts.
Coffee and tea are servedlastly, poured into tiny cups and served clear, passed around on a tray to each guest, then the sugar and cream passed that each person may be allowed to season his black coffee orcafé noirto suit himself.
Afamily dinner, even with a few friends, can be made quite attractive and satisfactory without much display or expense; consisting first of good soup, then fish garnished with suitable additions, followed by a roast; then vegetables and some made dishes, a salad, crackers, cheese and olives, then dessert. This sensible meal, well cooked and neatly served, is pleasing to almost any one, and is within the means of any housekeeper in ordinary circumstances.
IN ORDINARY USE AMONG HOUSEKEEPERS.
4 Teaspoonfuls equal 1 tablespoonful liquid.
4 Tablespoonfuls equal 1 wine-glass, or half a gill.
2 Wine-glasses equal one gill or half a cup.
2 Gills equal 1 coffeecupful, or 16 tablespoonfuls.
2 Coffeecupfuls equal 1 pint.
2 Pints equal 1 quart.
4 Quarts equal 1 gallon.
2 Tablespoonfuls equal 1 ounce, liquid.
1 Tablespoonful of salt equals 1 ounce.
16 Ounces equal 1 pound, or a pint of liquid.
4 Coffeecupfuls of sifted flour equal 1 pound.
1 Quart of unsifted flour equals 1 pound.
8 or 10 ordinary sized eggs equal 1 pound.
1 Pint of sugar equals 1 pound. (White granulated.)
2 Coffeecupfuls of powdered sugar equal 1 pound.
1 Coffeecupful of cold butter, pressed down, is one-half pound.
1 Tablespoonful of soft butter, well rounded, equals 1 ounce.
An ordinary tumblerful equals 1 coffeecupful, or half a pint.
About 25 drops of any thin liquid will fill a common sized teaspoon.
1 Pint of finely chopped meat, packed solidly, equals 1 pound.
A set of tin measures (with small spouts or lips), from a gallon down to half a gill, will be found very convenient in every kitchen, though common pitchers, bowls, glasses, etc., may be substituted.
ARTICLES REQUIRED FOR THE KITCHEN, 588
BEVERAGES, 458
Ale, Mulled, or Egg Flip, 468
Beer, Ginger, 465
Hop, 465
Spruce, 466
Buttermilk as a Drink, 461
Cherry Bounce, 465
Chocolate, 461
Cocoa, 461
Coffee, 458
Filtered or Drip, 459
Healing Properties of, 458
Iced, 460
Substitute for Cream in, 460
Vienna, 459
Cordial, Blackberry, 465
Noyeau, 468
Cream Soda Without Fountain, 467
Egg Flip, or Mulled Ale, 468
Egg Nog, 468
General Remarks, 458
Inexpensive Drink, 472
Junket, Delicious, 466
Koumiss, 470
Lemonade, 469
For a Summer Draught, 463
Lemon Syrup, 467
Mead Sassafras, 467
Pineappleade, 471
Punch, Hot, To Make, 469
Milk, 468
Milk, Fine, 469
Roman. No. 1, 466
Roman. No. 2, 466
Raspberry Shrub, 466
Seidlitz Powder, 471
Syrup, Lemon, 467
Strawberry and Raspberry, 469
Tea, Iced, 461
To Make, 460
The Healing Properties of Tea or Coffee, 458
Vinegar, Home-made Table, 471
Pineapple, 470
Raspberry. No. 1, 470
Raspberry. No. 2, 471
Very Strong Table, 471
Water, Strawberry, 469
Wine, Blackberry No. 1, 462
Blackberry. No. 2, 463
Black Currant, 464
Currant. No. 1, 462
Currant. No. 2, 462
Grape, 463
Honey or Methelin, 464
Orange, Florida, 463
Raisin, 464
Whey, 467
BREAD, 238
Bread, Brown, Boston, 244
Brown, Boston Unfermented, 244
Brown, Rhode Island, 245
Brown, Steamed, 245
Brown, Virginia, 245
Compressed Yeast, 241
Corn, 247
Corn and Rye, 245
Corn, Boston, 247
Corn, Virginia, 247
French, 246
German, 247
Graham, 243
Graham, Unfermented, 244
Milk Yeast, 243
Rye, 245
Rye and Corn, 245
Salt-raising, 242
Twist, 246
Wheat, 240
Cake, Corn, New England, 246
Corn, Spider, 249
Indian Loaf, 248
Johnnie, 248
Potato, Raised, 249
General Directions, 238
Southern Corn Meal Pone, or Corn Dodgers, 249
Yeast, Dried, or Yeast Cakes, 242
Home-made, 241
Unrivaled, 242
BISCUITS, ROLLS, MUFFINS, ETC, 249
Biscuit, Baking Powder, 251
Beaten, 254
Egg, 252
Graham (With Yeast), 252
Grafton Milk, 254
Light. No. 1, 252
Light. No. 2, 252
Potato, 254
Raised, 251
Soda, 251
Sour Milk, 251
Vinegar, 254
Bread Crumbs, Prepared, 272
Bread, Warm for Breakfast, 250
Buns, London Hot Cross, 255
Cake, Newport Breakfast, 271
Cakes, Buckwheat, 266
Buckwheat (Raised), 265
Buckwheat (Without Yeast), 265
Drop (Rye), 261
Drop (Wheat), 262
Flannel (With Yeast), 262
Tea, Berry, 261
Griddle (Very Good), 263
Griddle, Bread, 264
Griddle, Corn Meal, 263
Griddle, Corn Meal (With Yeast), 263
Griddle, Feather, 262
Griddle, French, 265
Griddle, Graham, 264
Griddle, Green Corn, 265
Griddle, Huckleberry, 265
Griddle, Potato, 264
Griddle, Rice, 264
Griddle, Sour Milk, 263
Griddle, Swedish, 266
Griddle, Wheat, 262
Cannelons, or Fried Puffs, 268
Cracked Wheat, 275
Crackers, 272
French, 273
Cracknels, 257
Croquettes, Hominy, 274
Rice, 274
Crumpets, English, 272
Plain, 272
Fritters, Apple, 267
Cream, 266
Corn Meal, 266
Currant, 266