with hot water and pour over it.
Now use your judgment and see whether the water is clean enough and
hot enough for dishes. If it is, take a pile of plates, or your
vegetable dishes, or whatever you think you can cleanse without
needing hot water.
Change the water whenever it is necessary.
Never on any account leave dishes lying in the water while you go to 55
attend to something elsewhere. To do so injures gilding and color.
Remember if you are quick you can do a good deal before one water
cools, and you will have to change only when it is soiled.
Never put many dishes to wash at one time. The size of your sink or
pan will regulate the number. Put dishes of one kind in at one time,
and dishes of another kind in the next time. Then you can work
rapidly.
If you put in a pile of dinner plates, some bread-and-butter plates, a
little pitcher, and a sauce boat, and you find when you are through
that the pitcher is cracked, a handle off of the sauce boat, and a
chip out of one of the large plates, do not report that you could not
prevent these accidents. Such things do not come under the head of
accidents; they come under the head of carelessness.
You may rinse plates and dishes in the same way that you do silver,
with this difference: you must see that the water poured upon delicate
china is not too hot, or it will crack it.
Before you begin to wash at all, ask yourself where you are going to 56
stand your dishes when they are dried. Arrange so that you have room
enough without letting clean dishes touch soiled ones, or without
being obliged to put dry dishes on a wet spot.
When your silver is dried put it away. Do not let it lie where it will
be spattered from the washing of the next things.
There are two good reasons for spreading out a clean towel on which to
lay your silver as you dry it. One is that the silver does not get
scratched, and the other is that it enables you to handle it in a
noiseless manner.
There is a good reason for washing dishes of one kind together, aside
from the question of cracking and chipping. When they are washed and
dried they are ready to put away without further sorting.
Silver trays used at each meal should be washed after each meal, just
as regularly as a bread plate or a crumb tray. Sometimes crumbs fall
on a tray, sometimes a drop from a sauce boat. These you can see; but, 57
unless you think about it, you will not realize that you cannot serve
a meal without leaving finger marks and dull spots on the edge of a
tray.
Watch the inside of your pitchers. Sediment from boiling water or
stains from chocolate may be easily removed the first day; after that
twice the time, at least, will be needed to efface them. If clear
water or hot soapsuds will not do it, use a little sapolio.
When your dishes and silver all are finished, cleanse your steel
knives. Never let the handles touch the water. Hold in your left hand
and wash the blades with your right. After they are washed scour the
blades with bath brick or on an emery board. Let the blade rest flat
upon your board; this prevents bending and loosening the handle.
There is a knife cleaner which many ladies would like to have used for
their knives, if they knew that it would be properly used. It is a
disk with emery pads on a wheel, and has spaces for both small knives 58
and carvers. If the knives are put in as they should be, a few turns
of the wheel will polish and sharpen them at the same time. If
carelessly put in, both knives and machine can be spoiled in one
using. But this machine is costly, and you will need to prove yourself
an expert before adding it to the pantry furnishings.
Care of Silver, Etc. 59
Once every week your silver should be thoroughly polished.
First clean with electro-silicon, or any perfectly smooth powder,
mixed with a little alcohol and water. Rub with soft cloths or
chamois, and use a soft brush where necessary. Sometimes it is
impossible to get all the powder out of tracery and filigree work. In
that case hold under boiling water and dry quickly.
If you have a Vienna coffee-pot, Benares brass trays, or similar
articles to clean, rub first with electro-silicon and a mixture of
one-half lemon juice and one-half water, then polish with hard silver
rouge.
To keep the polish of your tables in order, have a mixture of one-half
turpentine and one-half olive oil. Wash the wood with clear water, or 60
water in which a little borax has been dissolved. Never rub soap on
polished wood. Rub a little of the oil and turpentine on with a
flannel cloth. Polish with a clean flannel.
Lamps 61
Dining-room lamps are either a source of great pleasure or of
perpetual torment.
Any one who washes dishes according to the directions given will not
have to be told to have always a spotless chimney and no oil on the
outside of jars.
To prevent oil from oozing over the top of the burner, turn the wick
down after the light is out.
_Rub_ the wicks, do not _cut_ them. A new wick must be started right.
Loose threads should be clipped off to start with, but when once in
shape the necessity for clipping will be very rare. A wick ought to be
put in several hours before using, so that it may be thoroughly
saturated with oil. When a lamp has been burned, if one part is a
little higher than the other parts it will char first, and, when well 62
charred, can be rubbed off to the level of the rest. A bit of soft
paper, a nailbrush, or, best of all, the unbroken finger of a glove,
will do this successfully.
Be sure that no bit of charred wick or burned fly or moth is left in
the lower part of the burner. There is danger of these igniting and
setting fire to the oil in the reservoir. A clean, unbroken lamp is
not dangerous.
If a lamp has been left standing with a little oil in, it should not
be lighted until filled and the burner carefully wiped. It is possible
that gas may have formed, making the lamp, as it stands, unsafe to
light before refilling.
To start the circular wick of a large lamp, like the Rochester, put a
new wick in the burner, and saturate thoroughly with oil that part of
the wick that is above the burner, which is best done by holding wick
and edge of burner upside down in a shallow cup of oil. Put the burner
in the lamp, but have _no oil_ in the lamp. Light the wick and put the
chimney on. Let the oil burn out of the wick. This method chars the 63
wick so that it can be rubbed down to a smooth, even surface. Started
rightly, a wick can be kept even. The objection to this is the odor
from the burning wick; but the time necessary to do it is short, and
an open window can be arranged without having enough draught to break
the chimney.
When a lamp is first lighted, leave the flame low until the metal of
the burner is heated, then turn as high as possible without smoking.
This secures a clear, steady flame.
To clean burners, boil in water in which sal soda has been dissolved.
Put one teaspoonful to each quart of water.
To prevent chimneys from cracking, put them before using into a large
pan and cover them with cold water. Bring the water slowly to a boil.
Take the pan off of the fire and let the chimneys cool slowly in the
water.
If the brass catches of a burner are too tight, the chimney will break
as it expands with the heat. These catches are easily loosened without 64
injuring the lamp.
Alcohol lamps for kettles and chafing-dishes must be kept perfectly
clean. The wicks must sometimes be renewed before they are burned out.
The question, What is the matter with the lamp? may often be solved by
putting a fresh wick in the place of one that has become clogged.
This is very often true of oil lamps. There is more or less paraffine
in oil, which fills the wick and prevents combustion.
Carving 65
The chair placed for a carver must be high enough to allow the work to
be done comfortably without the carver being obliged to stand. The
platter must be large enough to hold the entire joint or bird when
carved, without any piece falling over the edge of the platter. A
waitress should make sure before placing a dish in front of the carver
that the platter is really hot; if it is not the dish gravy will
become chilled, and consequently unfit for use, before it can be
served.
See that no string or skewer is left to annoy the carver. The silver
skewers sent to table intentionally are, of course, excepted. The
platter must be placed near enough to the carver to prevent
awkwardness or the necessity of moving the dish. In serving large
birds, as goose or turkey, place the head always to the left. If 66
smaller birds, as partridge or grouse, which are placed across the
platter, let the heads be on the farther side. A saddle of mutton
should be placed with the tail end to the left of the carver. A haunch
of venison or mutton, with the loin or backbone nearest the carver. A
leg of mutton or lamb, or a knuckle of veal, with the thickest part
towards the back of the platter. A shoulder of mutton or veal, with
the thickest part up. A rib roast or a sirloin roast should be placed
with the backbone at the right end of the platter. A rump roast, with
the backbone at the farther side of the platter. A round of beef, with
the flesh side up. A sirloin beefsteak, with the tenderloin next to
the carver. A fillet of beef, with the thickest end at the right end
of the platter. A calf’s head, with face to the right. A roast pig,
with head to the left. A roast ham, with the thickest part on the
farther side of the platter.
A waitress should know how to carve. The first steps may be learned 67
by cutting bread and slicing pressed meats. To do these two things
perfectly, one must acquire a steady hand and a straight eye. Slices
must be of uniform thickness, thin enough to be delicate, not thin
enough to break. There must be no ragged edges. From the slicing of
cold meats to the slicing of a rolled roast or other meats from which
the bones have been taken is not a great step if the knife be in
perfect condition. Enough confidence will have been gained to grasp
the slicer firmly and slice quickly and firmly across the roast.
Further than this it will not be well to go without some object
lessons, for the meats are not the only things to be considered; the
knives must be kept from injury.
When you have placed a rib roast properly, watch the carver. Study the
different positions of the knife and fork, as he puts the fork in the
middle and cuts down to the ribs close to the backbone. The thick
gristle near the backbone will be next cut off. Then from the side 68
nearest the carver will be cut thin, even slices parallel with the
ribs, and the knife run under them, separating them from the bone. The
sirloin roast will be sliced in the same way, a cut being made at the
flank end as well as near the backbone to separate the slices.
You will notice that a good carver is careful to serve neatly the
crisp fat with the rare slices. This adds richness to their flavor.
To carve a beefsteak, the eye must be trained to know at once the best
parts, and all of the best should not be served to one or two persons.
First cut out the tenderloin close to the bone and cut it into long,
narrow pieces, then cut the other part from the bone and cut into
strips. Serve a part of each, and serve the fat to those who prefer
it.
To carve a leg of mutton or lamb, or knuckle of veal, put the fork in
the top, turn it towards you and cut slices through to the bone, slip
the knife under and cut them away from the bone. The under side may be
sliced in the same manner.
A saddle of mutton must be carved with the grain of the meat, in long, 69
thin slices from each side of the back. It must be partly turned over
to reach the tenderloin and kidney fat.
The leg and saddle of venison are carved in the same way as the leg
and saddle of mutton. When the leg and loin are served together, the
loin should be carved before the leg. First cut off the flank and cut
it in pieces, then separate the ribs and afterwards carve the leg.
It will be better not to attempt to carve a forequarter of mutton,
lamb, or veal until this part has been studied uncooked and the joints
learned. The same advice applies to birds, large and small.
To carve a forequarter, put the carving-fork in firmly near the
knuckle. Cut all around the leg and up on the shoulder. Lift the leg
from the shoulder and cut till you reach the joint. Cut through this
joint, then from left to right, separating the lower from the upper
part of the breast. Take out the blade, if it has not already been 70
removed, divide the ribs, and then slice the leg if it be required.
Roast ham should be cut from the thickest part down to the bone, in
thin slices, the fat and crust being served with each slice.
In carving tongue, the tip or thinnest part should be cut lengthwise.
The centre is the finest part.
Before trying to carve poultry, study the joints of the uncooked
birds. When you find a joint and cut the cord and gristle, a leg or a
wing is free. To find a side bone or a collar bone is not easy at
first, but can be learned by a little practice.
Watch the rapid manipulations of a good carver. Remember that to carve
a roast chicken or turkey, you remove first the leg, then the wing,
from one side, then the leg and wing from the other side, separating
the joints. Then carve the breast on each side; next take off the
wishbone, separate the collar bones and shoulder blades, separate the
breastbone from the back, then the back from the body, and then the 71
side bones. In large birds the second joints and legs should be carved
in at least two pieces.
The breast of a roast goose and of a roast duck should be cut parallel
to the breastbone.
Small birds, when not served whole, may be cut from the neck to the
end of the breast and down through the backbone.
To carve a large partridge, cut off the leg and wing from one side,
then from the other; leg and wing should be served together. Remove
the breast from the back and cut it through the middle. When the birds
are smaller, serve one half of a bird to each person.
In carving fish, learn to serve neatly and leave the backbone on the
platter. Carve to the bone, and serve. Remove the bone to one side and
carve the lower half.
A carver should try not only to serve each person acceptably, but to
leave the meat on the platter in appetizing form for a second helping.
Care of Carvers 72
Fine carvers should be treated with the same respect as fine razors.
They should be laid always by themselves. On no account should the
edge of one carver touch that of another carver, nor should it touch
any other hard substance.
A carver must always be sharpened on its steel before it is offered
for use, unless a contrary direction is given, and when necessary
should be taken without delay to the shop of a careful workman to have
the edge renewed.
It is safest to replace carvers in their own cases. When they are laid
in a drawer, it is well to keep each one in its own simple case of
heavy gray flannel.
General Rules 73
The air of a dining-room must be fresh, and not too warm. Furniture
must be free from dust. Table-cloths must be laid straight and smooth.
Side-tables must be draped. Napkins must be folded simply, and not in
fanciful shapes, as fans, etc. The edge of a knife must be turned
towards the plate; bowls of spoons and tines of forks turned up.
Knives and spoons must be placed at the right of a plate; forks at the
left. Place knives and forks in the order in which they are to be
used; the first one used, on the outside.
All glasses must be placed at the right.
Napkins and bread-and-butter plates must be placed at the left.
Carvers, fish-slice and fork, etc., should be laid on a side-table
until needed, then placed quietly and quickly, the knife at the right 74
of the platter, and the fork at the left.
Extra plates, glasses, knives, forks, and spoons should be in
readiness on the side-board.
Such things as mustard, vinegar, etc., which may be wanted, should be
in readiness on the side-table or in the pantry.
Filtered water, ice, and extra bread or rolls should always be at hand
in the pantry during a meal.
Bread must be freshly cut.
Water must be fresh and cool.
Butter must not be served so soon as to become soft.
A waitress is responsible for the proper heating of dishes before they
are brought to the table.
A meal must not be announced until everything is ready which is or may
be needed.
Everything not too large to rest comfortably upon a serving-tray
should be handed from it.
Any dish from which a person at table helps himself should be offered 75
at the left. Any dish which the waitress serves should be placed at
the right.
Glasses for water must be kept filled.
In removing a course, food must be first taken; then soiled china,
glass, silver, and cutlery; then clean china, glass, silver, and
cutlery; then carving-cloths, and lastly crumbs.
Soiled plates and dishes should be removed from the right.
To remove a carving-cloth, fold it quickly together and lift to tray.
Everything relating only to one course must be removed before serving
another course.
Plates and dishes must never be piled together so that china rests on
pieces of silver.
Work in pantry must be as nearly noiseless as possible.
A waitress must not leave the dining-room until she is sure that there
is nothing more for her to do.
Before a girl is an “expert” in waiting she must learn:
To stand straight. 76
To step lightly and quickly.
To dress neatly.
To keep tidy hair, clean teeth, and clean finger-nails.
To close a door without noise.
To take proper care of a dining-room, pantry, silver, brass, lamps,
and polished wood.
To handle dishes and silver in a quiet manner.
To carry dishes without having them touch her dress.
To treat carvers with as much respect as if they were razors.
To sharpen carvers.
To remove crumbs.
To cut bread.
To make butter balls.
To dress salads.
To make sandwiches.
To make coffee, tea, and chocolate.
To serve wines.
Miscellaneous Instructions 77
Dainty meals are served in a great many houses where there is neither
time nor inclination for the number of courses which are considered
necessary at other tables. Perfection of serving, that is, perfect
comfort, should be aimed at as much in one case as in the other. There
should be absolute cleanliness and noiseless movement. Meals should be
ready on time, and there should be no occasion to wait for things that
ought to be close at hand. Time may be gained without causing
confusion, if proper thought be given beforehand to the serving of
each particular dish. Instead of passing a fish sauce, it may, in many
cases, be put on the platter with the fish, so that the carver serves
some of it with each helping. Meat gravies may be put on the table to 78
be passed from one to another without the help of the waitress. When
this is done the waitress should select two suitable gravy boats or
bowls, see that they are properly heated and not filled too full. When
she has brought hot plates to the carver she may bring the gravy
boats, put one near one end of the table and another near the other
end. This may be done so quickly that she will be ready to take the
first plate which the carver has ready for her. The same rule applies
to pudding sauces. Instead of one large bowl or dish, two pretty,
smaller ones may be selected and put on the table immediately after
the pudding has been placed before the hostess. Pickles and other
relishes may be served in two or more small dishes and put at
convenient distances along the table.
A dinner-table is much more attractive with a handsome plate before
each person as he or she is seated; but where time and space are
limited, the cold plate may be dispensed with.
The proper placing of a side-table makes every difference in the 79
serving of a meal. A small table at each end of the room is often
desirable. This gives a proper place to put down a vegetable or other
dish, without walking the length of the room, when the waitress needs
to take a plate to the carver for a second helping. This table may
hold whatever extras may be needed by the hostess for the dishes which
she serves, as the table near the host holds extra carvers, etc.,
which he may need. These tables must be used with discretion, and no
unsightly dish, which should be at once carried to the pantry, must be
allowed to remain on them. Their object, like that of the dinner wagon
described in “Care of Dining-Room,” is simply to lessen time between
courses and to help a waitress to pass vegetables before meats have
grown cold.
The best serving is often most appreciated where there are not the
conveniences necessary for carrying out rules which at first sight
seem very simple. To remove the dishes from a dinner of even five or 80
six courses, according to the directions given, it is necessary to
have a pantry large enough to put down the dishes as they are taken
from the table, without piling one upon the other. This takes a good
deal of space. The one waitress has no assistant to take from her hand
and deftly separate knives, forks, and spoons from plates and dishes,
piling all in a compact manner. It is necessary, therefore, that she
should exercise her very best common-sense.
If the pantry opens into a roomy, well-ventilated kitchen, by a swing
door which makes no noise, then a large table may be placed in the
kitchen so that an extra step or two will make possible the putting
down of all dishes for which there is no room in the pantry. Where
this is not possible, some means must be devised for gathering
together the dishes with the least possible confusion. One way to do
it is the following:
When a course is finished take a suitable tray for soiled dishes; go
to the right of each person to remove the dishes, beginning at any 81
convenient place at the table. After a cereal course, place a dish on
your tray and quickly, without any noise, lay the spoon by the side of
it on your tray. Put the next dish on the top of the one you have
already taken and the spoon by the other spoon. When you have taken
dishes and spoons, take plates, piling one above another on your tray.
If there are few people at table, you may take all at once; if there
are more, you must judge for yourself how many times to go. Follow
this rule: Never pile dishes on a tray in a manner to look
disagreeable to yourself or to those who sit at table.
Salad and dessert plates you may remove as you do cereal dishes,
putting forks or spoons on the tray by the side of the plates.
After a meat course, go to the right, holding your tray in your left
hand near enough to let no particles of food fall upon the table. Take
the knife and fork at the same time in your right hand, lay the knife
on one side of your tray and the fork on the other side. As you go 82
around the table in this way put all the knives together on one side
and the forks on the other. Carry the knives and forks to the pantry.
Next take the plates. Put one above another on your tray until you
have taken three or four from the table. Proceed in this manner until
all are removed.
A waitress will do well to make herself acquainted as soon as possible
with the proper way of serving other courses than those of the simple
dinner. She should know how to serve oysters and clams cold on the
half-shell, or to see that the oyster plates are thoroughly chilled
without being cracked. She should know the different sauces and the
correct manner of serving. For instance, if game be served without a
sauce, she may offer dressed celery or lettuce to be taken on the same
plate. If a hot sauce and a salad are both served, she will provide an
extra plate for the salad. She should learn the correct temperature
for wines, as well as the glasses in which they belong, and various 83
other details necessary to be attended to during a full dinner.
Many things may be learned by cheerfully assisting the caterer who
serves an occasional dinner in the household, or by taking a position
where a part of the parlor maid’s duty is to assist an experienced
butler; or, in many houses, the mistress herself will kindly give the
necessary instruction.