DECORATIONS--Tiny Paper Jack o' Lanterns
THANKSGIVING DINNERS
No. 1
DECORATIONS--Basket of Fruit
No. 2
DECORATIONS--Baby Chrysanthemums
CHRISTMAS DINNERS
No. 1
DECORATIONS--Small Christmas Tree
No. 2
DECORATIONS--Poinsettias and Holly
WEDDING BREAKFASTS
No. 1
DECORATIONS--Seasonal Flowers
No. 2
DECORATIONS--Seasonal Flowers
WEDDING LUNCHEONS
No. 1
DECORATIONS--Seasonal Flowers
No. 2
DECORATIONS--Seasonal Flowers
WEDDING DINNERS
No. 1
DECORATIONS--Seasonal Flowers
No. 2
DECORATIONS--Seasonal Flowers
BIRTHDAY PARTIES FOR CHILDREN
BIRTHDAY DINNER
DECORATIONS--Kewpies with Large Bows of Ribbon To be Used as Favors
BIRTHDAY LUNCHEON
DECORATIONS--Pink Sweet Peas, Maiden-Hair Fern, Pink Favors Filled with Candy
BIRTHDAY PARTIES FOR ADULTS
BIRTHDAY DINNER
DECORATIONS--Pink Roses, Pink Candle Shades
BIRTHDAY LUNCHEON
DECORATIONS--Seasonal Flowers, Candle Shades, and Favors to Match
AFTERNOON TEAS
No. 1
No. 2
SUPPER PARTIES
No. 1
No. 2
73. ESSENTIALS OF GOOD TABLE SERVICE.--Too much cannot be said of the importance of attractive table service. The simplest kind of meal served attractively never fails to please, while the most elaborate meal served in an uninviting way will not appeal to the appetite. Therefore, a housewife should try never to neglect the little points that count so much in making her meals pleasing and inviting. It is not at all necessary that she have expensive dishes and linen, nor, in fact, anything out of the ordinary, in order to serve meals in a dainty, attractive way. Some points, however, are really essential and should receive consideration.
74.In the first place, there should be absolute cleanliness in everything used. To make this possible, the dishes should be properly washed and dried. The glasses should be polished so that they are not cloudy nor covered with lint. The silver should be kept polished brightly. The linen, no matter what kind, should be nicely laundered. Attention given to these matters forms the basis of good table service.
[Illustration: FIG. 9]
[Illustration: FIG. 9]
Close in hand with these points comes a well-arranged and neatly set table. To this may be added some attractive touches in the way of flowers or other simple decoration. These need cost little or nothing, especially in the spring and summer seasons, for then the fields and woods are filled with flowers and foliage that make most artistic table decorations. Often, too, one's own garden offers a nice selection of flowers that may be used for table decoration if a little time and thought are given to their arrangement. In the winter, a small fern or some other growing plant will answer.
75. BREAKFAST, LUNCHEON, AND DINNER SERVICE.--To give an idea of proper table service for the three meals, breakfast, luncheon, and dinner, Figs. 9, 10, and 11 are offered. Attention should be given to the details of each of these, for they show how to arrange meals that are intended to be served tastily and invitingly.
76.In Fig. 9 is shown a breakfast cover for one. By acoveris meant the silver and dishes placed on the table for one person. In a simple meal, this might consist of a knife, a fork, spoons, a plate, a glass, a cup and saucer, and a bread-and-butter plate. Here the cover has been arranged on a breakfast tray for service at a bedside. This meal is not in the least unusual, but it is very dainty and pleasing. It consists of strawberries with the stems left on so that they may be dipped into sugar and eaten, a cereal, a roll with butter, a hot dish of some kind, such as eggs, and a hot beverage.
[Illustration: FIG. 10]
[Illustration: FIG. 10]
77.A luncheon table with covers for six is shown in Fig. 10. The first course consists of a fruit cocktail, which is placed on the table before the persons to be served are seated. The silver required up to the dessert course is also laid beforehand. Just before the dessert is served, the entire table should be cleared and the silver necessary for this course laid at each place.
A point to be remembered in the placing of silver is that the various pieces should always be placed on the table in the order in which they are to be used. Here the first spoon is for the cocktail, which is already on the table, while the second spoon is for the soup, the next course. The knife, which is the third piece of silver, with the two forks on the opposite side will be required for the dinner course, while the third fork is a fork for the salad course.
As will be noted, doilies have been used in place of a table cloth for this luncheon. These, which may be as simple or as elaborate as desired, save laundering and, if they are inexpensive, they are an economy as well as a convenience. Since they also make a luncheon table very attractive, they are strongly recommended for meals of this kind. The luncheon napkin, which is smaller than that used for dinner service, should always be placed where it is shown here, that is, at the left of the forks. If only one beverage is to be served, as is usually the case, the glass is placed at the tip of the knife.
[Illustration: FIG. 11]
[Illustration: FIG. 11]
78.An example of a correctly set dinner table is shown in Fig. 11. A table cloth, as will be noted, is used, for a cloth is always preferable to doilies for dinner. At this meal, the first course is soup. This, with anything that is to be eaten with the soup, such as the wafers used here, or a relish, should be placed before the guests are seated. The bread-and-butter plate, which is placed just at the top of the fork, should also be on the table. Between each two persons, it is well to have a set of salt-and-pepper shakers.
THE PLANNING OF MEALS
EXAMINATION QUESTIONS
(1) What knowledge is necessary for the planning of economical and well-balanced meals?
(2) Discuss a systematic plan for the purchasing of foods.
(3) Compare the advantages of buying foods at a cash store and a credit store.
(4) Mention the advantages of keeping an account of household expenditures.
(5) Tell how economy in the purchase of foods may be practiced.
(6) Discuss the training of a child's appetite.
(7) Why is a variety of food necessary in the diet?
(8) Name the factors that influence the amount and proportion of food substances required for an adult.
(9) (a) Explain the meaning of calorie as applied to food. (b) What is the average number of calories required by the adult?
(10) With the aid of Table V, find out how many pounds you are under weight or over weight. Then tell how you would proceed to acquire your correct weight.
(11) Make out menus for breakfast, dinner, and supper for 1 day for a child 12 months old.
(12) Plan a dinner menu that contains foods suitable for both adults and a child 4 years old, and from it select the foods you would give the child.
(13) What does a balanced diet include?
(14) What can be done to balance the cost of foods used in a meal?
(15) Give several points of importance in selecting the dishes for a meal.
(16) Make out menus for the seventeenth and eighteenth days from Table VII.
(17) Plan an original menu and decorations for a dinner you can serve for a special occasion.
(18) What are the advantages of a nicely arranged table?
(19) Give a few general rules for the correct serving of food and setting of tables.
(20) Why is the following menu undesirable and what changes would you suggest to make it more nearly correct?
A
Absinthe,
Accounts, Equipment for keeping household,
Keeping of household,
Methods of keeping household,
Acids in confections, Use of,
in fruit,
Adulteration of coffee,
of flavorings,
Adults, Birthday parties for,
Advertised goods, Nationally,
After-dinner coffee,
Afternoon tea,
teas,
Age on children's diet, Effect of,
on diet, Effect of,
Alcoholic beverages,
beverages, Harmful effects of,
beverages, Kinds of,
Alligator pear, or avocado,
Apple butter,
sauce,
Apples,
apricots, and peaches, Dried,
Composition and food value of,
Drying of,
Maple,
Porcupine,
Steamed,
Stewed quinces and,
Apportionment of income,
Apricot soufflé,
Apricots,
Drying of,
Food value and composition of,
peaches, and apples, Dried,
Artificial flavorings,
Asparagus, Canning of,
Automatic seal tops,
Avocado, or alligator pear,
B
Baked apples,
bananas,
peaches,
pears,
Balancing the diet,
Banana fritters,
Bananas,
Baked,
Food value and composition of,
Beans, Canning of lima and other shelled,
Canning of string,
Drying of string,
Pickled,
Roasting the coffee,
Beer,
Beet relish,
sugar,
Beets, Canning of,
Pickled,
Berries, Miscellaneous,
Nature and care of,
Berry, or fruit, sugar,
Beverage, Definition of,
Beverages, Alcoholic,
Cereal,
Fruit,
Harmful effects of alcoholic,
in the diet,
Ingredients for fruit,
Instantaneous cereal,
Kinds of alcoholic,
Nature and classes of,
Nature of stimulating,
Non-stimulating,
Nourishing,
Preparation of fruit,
Stimulating,
Table showing stimulant and tannic acid in stimulating,
Beverages to meals, Relation of,
Water in,
Birthday-party menus,
Bitter chocolate,
Black tea,
Blackberries,
Composition and food value of,
Blackberry jam,
sponge,
Blanching and scalding foods to be canned,
Blend coffee,
Blueberries,
Blueberry pudding,
pudding, Pressed,
Bohea tea,
Boiled coffee,
Boiling fruit juice and sugar in jelly making,
the confection mixture,
Bonbon cream, Coating candies with,
Bonbons,
Brandy,
Breakfast cocoa,
luncheon and dinner service,
menus,
menus, Summer,
menus, Wedding-,
menus, Winter,
Brown-sugar fudge,
Brussels sprouts, Canning of,
Budget, Household,
Butter, Apple,
Cocoa,
milk, and cream in confections,
Peach,
Pear,
Plum,
scotch,
scotch, Marshmallows coated with,
taffy,
Butters, Fruit,
Buying, Economical,
C
Cabbage, Canning of,
Cafe au lait, Iced,
noir,
Caffeine,
Caffeol,
California oranges,
Calories, Quantity of foods in,
Candied and dried fruits in confections,
peel,
Candies, Cream,
Finishing,
Marking and cutting,
Nature of cream,
with bonbon cream, Coating,
with chocolate, Coating,
Wrapping,
Candy, Serving,
Table showing tests for,
Testing,
Cane sugar,
Canned food, Flavor of,
food, General appearance of,
food, Proportion of food to liquid,
food, Score card for,
food, Texture of,
foods from spoiling, Preventing,
foods, Method of sealing,
foods, Scoring,
foods, Spoiling of,
Preparation of food to be,
Canning and drying,
Cold-pack method of,
Commercial,
Definition of,
Equipment for,
fruit juices for jelly,
fruits, Directions for,
fruits, Table of sirups for,
greens,
Measuring devices for,
method, Fractional-sterilization,
method, Oven,
methods,
methods for fruits,
methods, Steam-pressure,
of asparagus,
of beets,
of Brussels sprouts,
of cabbage,
of carrots,