Dinner pail

“ A tray is much better to transfer all articles except large platters. Never permit a maid to scrape the contents of one plate into another, with a clatter of knives and forks, and then triumphantly bear off the entire pile at once. The salad is to be eaten with a silver fork, and is served with rolls or biscuit. Where the home dinner is simple the salad is frequently served in small dishes and passed during the progress of the repast. ”

“ The decanters, salvers, glasses, etc., should be put well at the back of the sideboard, and the plates, knives, forks, etc., neatly laid in front.
When the dinner is not carved on the table, one specially intended for the carver should be prepared with carving knives and forks (the former carefully sharpened beforehand) of various kinds, soup ladle, fish carvers, etc., in the order of serving the dinner, that nothing may delay him when he commences his duties. ”

“ Pip passed a wretched morning, expecting every moment that the disappearance of the pie would be found out. But Mrs. Joe was too much taken up with preparing the dinner, for they were expecting visitors, and were to have a superb dinner, consisting of a leg of pickled pork and greens, and a pair of roast stuffed fowls, a mince-pie, and a pudding. ”

“ They usher us into a second room, where the children scream at the sight of a table laid for dinner, and the four corners of which bear bowls of whipped cream and custard, and rosy Ardennes apples, and biscuits just out of the oven. The little people want to begin at once, and cannot be brought to see the necessity of washing their faces and hands first, or waiting till the meat and potatoes shall be placed upon the table. ”

“ Over this comes the snowy, linen table-cover, falling gracefully over the sides with the four points almost touching the floor. A place is laid for each guest. The most fashionable method is to have a large lace or embroidered doily in the center of the table, and smaller ones indicating the position of the guests. A centerpiece of glass, china, silver, is usually used, over the doily or without it, and on top of this flowers. Delicate ferns are sometimes used instead of flowers, although roses (hot-house roses when no others are obtainable) are always the favorite at an elaborate dinner. ”

“ Fresh Cod Pie.—Salt a piece of the middle of a fish, one night; wash, dry, and season it with pepper, salt, and nutmeg; lay it in a deep pie dish, with some oysters, put bits of butter on it, pour in some good broth, and cover with a crust. When done, pour in a 1⁄4 pint of hot cream, with a bit of butter rolled in flour, nutmeg, and grated lemon peel.
Patties.
These are convenient for a side dish at dinner, or a principal one at supper or luncheon. An expert cook may contrive to reserve meat or fish, when cooking a large dinner, to provide a dish of patties. ”

“ Cheese is eaten with a fork, or is placed, with a knife, on bits of bread and carried to the mouth with the thumb and finger. Pies and pâtés, as a rule, are eaten with a fork only. Sometimes it may be necessary to use a knife to divide the crust.
How to Set the Dinner Table.
There is no pleasanter sight than an artistically set dinner table just before the guests are seated and the repast is served. To set it is, indeed, an art of itself. It should first be covered with a mat of double-faced cotton flannel wide enough to fall several inches below the edge, all around. ”

“ A leg of mutton or piece of beef, either boiled or roasted—so commonly the dinner of a plain-living family—requires as much skill and nicety as the most complicated made dishes; and a plain dinner well cooked and served is as tempting to the appetite as it is creditable to the mistress of the house, who invariably suffers in the estimation of her guests for the want of ability in her servants. The elegance of the drawing-room they have just left is forgotten by those who are suffocating from the over-peppered soup ”

“ Cheese straws or cheese crusts may be served with the salad. Although the cheese belongs with the salad, it enters into some delicate dishes, such as fondus and souffles, which may come to the table either after the oysters or soup, as relishes, or before the large sweets at dessert, previous to the service of the nuts and fruit. Then comes the dessert. If the dinner is a small one it is perfectly permissible for the hostess to make the coffee at the table, or it may be served in the drawing-room later. Even with the best chosen menu, the success of a dinner depends on the skill of the cook. ”

“ If butter is served at dinner, the bread-and-butter plate may be at the left. If not, a piece of bread, cut thick, may be laid on the napkin. In most households it is customary to give a clean napkin at dinner. This should be folded plainly. The tablespoons, salts, peppers, and call-bell should be in place as at other meals. If such articles as olives, salted nuts, and the like are used, they should be on the table before dinner is served. When soup is the first course the soup-plates may be put on the service plates and the tureen be placed in front of the mistress before dinner is announced. ”

“ The table-cloth should be of the heaviest and handsomest damask, the centre-piece, the floral decorations, the candelabra, with their candles and silk shades, the dishes, containing hors-d'œuvres, bonbons, glacé fruits, etc., differ little from the similar array on the table at a formal luncheon. The same general plan is to be followed in serving the courses. The dinner usually begins with oysters or clams. Next comes a soup—consommé, or a cream soup of some really choice variety. ”

“ For reasonable and sensible people, there is no dinner more satisfactory than one consisting first of a soup, then a fish, garnished with boiled potatoes, followed by a roast, also garnished with one vegetable; perhaps an entrée, always a salad, some cheese, and a dessert. This, well cooked and neatly and quietly served, is a stylish and good enough dinner for any one, and is within the power of a gentleman or lady of moderate means to give. “It is the exquisite quality of a dinner or a wine that pleases us, not the multiplicity of dishes or vintages.” ”

“ As soon as soup is served the parlor-maid or a footman passes a dish or a basket of dinner rolls. If rolls are not available, bread cut in about two-inch-thick slices, is cut cross-ways again in three. An old-fashioned silver cake basket makes a perfect modern bread-basket. Or a small wicker basket that is shallow and inconspicuous will do. A guest helps himself with his fingers and lays the roll or bread on the tablecloth, always. No bread plates are ever on a table where there is no butter, and no butter is ever served at a dinner. ”

“ The repast may be elaborately made up of salads, oysters, small game, chocolate, ices and a variety of dishes which will destroy the appetite for dinner, or it may simply consist of a cup of tea or chocolate, thin sliced bread and butter, chip beef or cold tongue, but there is the same opportunity to display good taste and a well-appointed table as at a grander entertainment.
Ladies attend formal luncheons in very elegant street or carriage costumes. They wear rich and becoming bonnets, which they do not take off. They appear with gloves, removing them when seated at the table. ”

“ Enga's chicken casserole by any other name would taste as good. But don't forget that chicken, plus a salad and a sweet, doesn't constitute a dinner. A dinner, my Suzanne, is a fine flower of civilization. ”

“ On the side-table place extra plates, the carvers with their forks, tablespoons, and sauce ladles. Leave room on the side-table for vegetable dishes and sauce boats.
Be sure that the salad bowl, olive dishes, and pudding dish are cool, the tureen, dishes, and plates being properly heated. When it is nearly time for dinner, place two olive dishes and two almond dishes, alternately, [Pg 26] just outside of the candelabra; place a decanter of sherry near the carver’s right, and a decanter of claret at the opposite corner of the table; fill the carafes, fill the tumblers, light the candles. ”

“ When the dinner is all ready to serve the fun will begin. Imagine the surprise of the guests when they sit down to the table, to find the soup served in teacups, the pickles shining forth from the sugar-bowl and the crackers in a covered vegetable dish. The roast beef will be cut in slices and arranged on a silver cake dish, the mashed potatoes in a dainty glass berry dish, and the gravy in small individual sauce dishes. ”

“ When the meats are carved at the table the vegetables should be passed by the maid, as the guests may have a choice. For the person at the head of the table to serve both meat and vegetables is permissible only at a family dinner. In some households the host or hostess makes a specialty of salad dressing, and this course, also, is served at the table. As the salad bowl may be so arranged as to present a beautiful, as well as a delicious sight, the custom has more than one reason to recommend it. ”

“ Berthe and Nini, however, wanted to know where I would lunch, and were rather startled when I informed them to lay a cloth on the kitchen table and to bring out all the cold meat, cheese, bread, butter and jam in the larder. It would be a stand-up picnic lunch for everyone to-day, and what was more, it was very likely to be picnic dinner; so Julie was ordered to put two chickens to roast and some potatoes to boil—both needed but little attention and would always be ready when we might need them. ”

“ A joint of meat, a fruit tart or stewed fruit, or a suet or milk pudding, constitute the luncheon of many who dine late, more especially when the household includes children who share the midday meal. Or the luncheon may consist of the cold remains of the previous night's dinner, in which case parts of birds, tarts, creams, jellies, etc., are usually made more presentable by being cut into portions suitable for serving, and neatly arranged on a dish. ”

“ In laying the cloth, care should be taken, not only that the table should occupy the centre of the room, but that the cloth should be spread to leave the pattern in the centre of the table, with the design proceeding from the head, and as the cloth is now almost universally left on the table for the dessert, lay-overs or slips are placed round, broad enough to reach two or three inches beyond the plate, to be carefully removed in folds when the crumb-brush has been used after the dinner is removed. ”

“ A border of toy guns stacked mark the edge of the field. At each man's place have a toy figure of a hunter with some toy fastened to the back telling some joke on the diner. The women can have birds' nest candy boxes surmounted by birds. The name cards can be English hunting scene postals. [Pg 50]
This is the menu:
A Spring Dinner.
To secure a pretty effect pull the extension table apart and fill in the center space with palms and ferns, keeping the foliage low enough not to interfere with the vision of the guests. ”

“ In serving a pie, always use a fork with the knife.
Pies with no undercrust are more easily served with a broad knife or a triangular knife made expressly for pies. For serving berry and juicy fruit pies, a spoon also may be needed. Where two or three kinds are served, help to very small portions of each, even if it be at a Thanksgiving dinner. ”

“ Carving is done in the kitchen and no food set on the table except ornamental dishes of fruit, candy and nuts. The plate service is also the same as at dinner. The places are never left plateless, excepting after salad, when the table is cleared and crumbed for dessert. The dessert plates and finger bowls are arranged as for dinner. Flowers are usually put in the finger bowls, a little spray of any sweet-scented flower, but "corsage bouquets" laid at the places with flower pins complete are in very bad taste. ”

“ The women waited on the table, not in the sense of changing plates and bringing fresh courses, for all the dinner was before them, but replenishing cups and glasses when they were empty, refilling the vegetable-tureens and bread-plates, cutting the pies and cake and passing them around, and serving out the canned peaches and the custard in small dishes. They were also careful to see that the pickles and preserves were passed to every one. ”

“ By the time, twilight falls, the cook has prepared supper. Everything has been cooked in a tin pail and a skillet,—potatoes, tea, pork, mutton, slapjacks. You wonder how everything could have been prepared in so few utensils. When you eat, the wonder ceases: everything might have been cooked in one pail. It is a noble meal; and nobly is it disposed of by these amateur savages, sitting about upon logs and roots of trees. ”

“ If you hate dinners on the grass, and meals ill-served, if you feel a pleasure in seeing a damask cloth that is dazzlingly white, a silver-gilt dinner service, and porcelain of exquisite purity, lighted by transparent candles, where miracles of cookery are served under silver covers bearing coats of arms, you must, to be consistent, leave the garrets at the tops of the houses, and the grisettes in the streets, abandon garrets, grisettes, umbrellas, and overshoes to men who pay for their dinners with tickets ”

“ When the meat course is reached it becomes less easy to shirk Sunday labor. The roast may be bound and skewered, the turkey or chickens trussed for roasting, the bread crumbed for the stuffing, on Saturday, but the stuffing must not go in until the last moment, nor must the meats, to be at their best, be put into the oven until just in time to permit their being done in season for dinner. With vegetables, too, much of the excellence depends upon brisk cooking. ”