General Rule

Convenience, ease and grace should govern every action in serving. This rule should apply to the setting of the table, taking each point into consideration in the placing of every article, as well as in the serving.

With A Maid

1. A tray should be used in serving food and removing dishes, with the exception of platters and large dishes. *

2. Place dishes before the guests from the right.

3. Pass all dishes from which food is to be taken at the left.

4. Remove the dishes from the right, when convenient.'

5. Fill water glasses as they stand in place, if possible. ■If not, pick up the glass with the left hand, fill and replace.

6. Everything pertaining to one course should be removed before serving the next.

7. Remove in the following order:

1. All dishes containing food, meat platter, vegetable dishes, etc. In removing the platter, lay the carving knife and fork on the platter and remove with both hands.

2. Soiled dishes, taking the entire service from each person at one time.

3. Clean dishes that are not to be used in the following courses. 41

Remove the crumbs before serving the dessert. For this use a scraper and tray when a tablecloth is used or napkin and plate when meal is served from the polished table. . Serve finger bowls whenever required, i. e., after fruit course for breakfast,' after the meat course if vegetables such as corn on the cob is served and corn holders are not provided, and at the end of the meal.

Without a Maid

1. Place a double-decker service table or wheel tray near the dining table.

2. Have everything possible in reserve on the service table. Even many of the dishes to be served hot may be kept there standing in hot water.

3. Soiled dishes from one course may be removed and set on the lower shelf of the service table if desired.

4. Make the service as simple as possible, planning in every way to avoid leaving the table and interruption of the meal.

5. Finger bowls may be put on the table and left there for' use during the entire meal.

6. Serve as much of the food as possible at the table. Individual service - that is, preparing in single portions -is very attractive, but requires more work.

7. For a small family it is often advisable to serve the entire meal from the kitchen, serving portions suited to each individual. This lessens dishwashing, because no serving dishes are needed.

Abbreviations

Hereafter in "Lessons in Cooking" the following abbreviations will be used: t teaspoon. T tablespoon. c cup. m minute. h hour. L lesson.