eee Des S300 CO vento (SS Z f (oe oe a d : (3.5 Qthtat- Aa, PVA GO. WA IF Res Ss C10 Us Ros & . APPEARANCE OF WAITRESS, Shovild dress simply and neatly, ctand quietly, and step lightly. Regulation dress, clean chintz auring the day, plain black for day and evening; turn-over linen collar and cuffs, white ayron and cap, Shoes which do not ereak. Be carefifl to have hair and nails neat, Should bathe often, and be free from odors of cooking. Never carry citing om A ara dusting or sweeping always woeh hands, also the 1Aat thing before setting table, and before waiting on table, Have “= sweeping cap to cover hair entirely; the chintz dress worn for sweeping should not touch the floor, and should not be worn while serving at the table iwiless perfectly clean. WAITRESS ¢O0URSE_ (con). RULES FOR SERVING. Oruets, jugs, sugar bowls, salts and peppers should be filled when taken from the table. Pass two vegetables at once, holding ome a@ish in each hand, Pass pread and butter together; offer butter first, then bread. Bread and butter plates should be placed at upper left hand side; a butter ball pay be placed on each plate just before the meal is served. Place water, milk salts and peppers, at the corners of the table. Wate and milk may be left on the side table. The tea kettle should be placed directly in fron/of the ‘hostess, coffee-pot, hot milk, and cream at the eye sugar bowl, tray bowl, cups &nd saucers, and spoons, to the left, in order given. Thes shoulda form 4 senicirele. Fruit plates, extra silver, china and glass, milk and water, pread md butter, two napins, and a crumb tray should be placed on the side table; also "anything @lse which may be -. the meal, BD Se eo Oranges. Oatmeal with cream. Lamb Chops. Oreamed Potatoes. Bresd. Hot Muffins, Butter. ids Coffee. Mik. ~@.. Cream and Hot Milk. . fo serve the aerent there will pe neeged: napkins JEaaes es, agit Gee BOS galt spoons or salt boxes; bu siete and ae este knife or fork, bread and butter plates, — wread plate, pread knife, pread poard, muffin dish, water pitcher, or carafe, milk pitcher, trays. FRUIT. Fruit dish. . Finger bowl Fruit plates Fruit knives. Doilies Fruit spoons. OAT 1SAL * m Caverca fish. Crucl Groen ri teher. Groat tishes ’ TAD Leepoon. Dirar are] on THER en, Deasert BPOONns = CIOkS) And JOCATOAR Pinttez SmA11 carver and fork Broaxrost tvo tablespoons. Govered dish. Platoa, Broskfast knives and forxes, COFPFUB. Corfee-pot. durar tones. | Gorfeo stand. Sefrea coups. Toaspoons. Mot MITE art Pitchots srucore Craam pitvher Surarspoon. yar yowd : Slop port. | Put, for 6ach rarnon a frit rletso, on shich is n fruit dotipg amd SISeres Doone thisrd Mild watery, On. plate xt richt of bowl put oe cmt Enite, 7S Lerteput.# sneer: At wpre> richt rite of plate mt a glass Tor water and. another Lor mils (iFemiik is usot). The rless Tor water shoul” bo on extreme ricnt. AtMiime: 1Loxrt Nand site of place puta smail rinte for brent, butter and Be At right. of risace a ba oer 22 . phar Rowan Plate, and ‘es- St 22% Pat z : onch prond and ai oth Let or “Sh if a. nen =Hisy, Sith sag Cora Pont wt ; G.-%5 that! RL bwin PIL TElGlon ars >it St te Sie straiohtcorith atras: “at elves SLeeCops PL Ti Tt cles te the oAgen of thoy (Raion erat tact T2Ish’ voy . i ‘A eifesablo shoul nlvays heve . oloth on it, A silepoara — Ja have A cioth, if tho table itrelf nas a oloth, othevrise the ~ nidapoart may ve cuviranoed, Wot Aishes = xy be put-on the site table vithout stanis, It is generaily bettcr th use tho si ie mAwike “3 much as possible in serv- ing @ se2l, And not urs tho: sti ebosz The ~ritress should look aroun the room , 8nd ask end iansiter ereh ee these questions before the :.eal is snnounced: 1. Does the trole noad mnything more? a Is the sidehoort porfortly crranfed? there ylenty or room °t tho sido table? 2. he Pho ch eheivs =roperiy placet? 6 Are ary ‘looms unnocessrrily open? . 8 Is trere n drave> not =Toneriv closed? 7 wes env tist heen overlooked in the tining Secon? S. Are the ~indova properly arranmed, go that tere is sufliciten pir and no Arnrs, and th light is rereenbis? Tho ~eitross shoulda £411 the fleases tro rinwtes voefore pro2z=trat. Bravt ahold pe treshly ott. Thon faily are sertod at tablo place the fruit ish on a tray an@ hert it Tirta te tho micst, if the eet is e woman, then to a be gee eee x ; ; eh the hostess. Orrer to such porren ct the lezt. | If-the pert 49a man, offer fivet to the hostess, tien te the mest, then to tm other menbers or tlhe family. Weon the rirst course is finished, renove everything pertaining to it. Take a Eee in each hand enti remove quickly and quiotiy to the pantry. fae te fruit: Msenetast. Then bring the dish of oat- meal, place it in front of host,-cut.e tebleszoon vesite it. Place an oatmeal plate or »norl in front ef cach rorson rrom tho right, then re- move cover cf dish to sito tnble and fass Aish to each -erson, begin- ine #8 ror (uit. Dess susoe mnt arenn. When Pemily have finished reeves plates tron tno oAaAtne=] dish. Ror riert ceurso pat ent pletter in front or host; ley a small onxvine krize An a trvlospeor. at risht of rlatter, ant suall eervine Tork at. its left. Flace ym plates in vront of rlatter. When a shop has beon ‘served, trice the plete i: richt hand, place if on the trey, enc teke to miest tr hostess. jorve iret one site of the teble then tis other rite. PINSe Gra stiches sren the zvicrt of péereon sorved. Tien “Onove iaevem arom potute toh on cite tedlo, rut Ush on tray, pub a tabloscroon in wish, serve to eanh rovson from ief Pat the TFlstd of brortjon tre table, rass the -1ifins, pring in cofroee-pot, ent PARAS coLree “5.2% “in served. Place the corree cap et right of person servon. Lrere Is ono choice here. Ai epsom “cdtrees ll pessyani fins, snd xeon.glasses Palisa without seine asker, es Evorvening relatins to one course mirt boa rerove borere serv= ing another course. . ms e Sits «ect ai PARR 2 i — ae AYE TR BOR 6g C OUR St WLES FOR SERVING. 1. Before getting the table consider what dishes are to ne needs ed. Maxe & list it nocessary. : Re Cold food should be served on cold ‘disnes. Het food should de served on hot dishas. oe Dishes which admit of choice should be passed at tho left; those whioh do not admit of choice should be passed nt the taent. Plates must ba removol from the right, when rossible. 4. Soiled dishes sheule oe first ramoved, then rood, then clean 4ishes, tho crumbs, darving cloth, ssifa. ete. 6. Iverythins teletaune to one course only tint be Tenevad at the ond of th course. 6. For = Demily moenal, pass nll food and dishes on a “aiter. 5s Then removing soiled ‘lishes de not pile thon up in front of ¢ the porson, but take oach plate soparstoly. . fhe tablo should be in the center of the room; table cloth is laid straifhnt ani smooth over a l|oavy flannel cloth. Have folds in cloth parallel with aise of table. The conterpicoe if used, mist be ozactly in the center of the table; rlorers snd fruit in the cantor, Carving cloth oF tea cloth, exactiy in the center of the end of the table. Napkins shouid be simply folied’ and laid at the left of tho PpLAto. 5 =¥ Deilies should be placed nnaer Linker bowls, on dessert plates a spgon at. the TALENT one & Ed oni at tho Aets. of the owl. Or put a ok DSS cr) sieht of the: bowl, and fruit spoon At. > Doilios should be placed cn trnys. Oo aA inaver® Cocky under seach plata or hot Jish to preserve the polish. ci tre tnrole. Tha Joily shovld have a flennol lining sewed to it. ‘ A napkin should ve warcfully folded arcunf a hot baking @Qieh. Baked totatoas, or Doiled corn, should be served in A napkin. : Yot bksciltn, ereekers, or cheese are served on 2 napkin or “dotly. Knives should be placel with the shapp odfe toward the plage, at the ~ieht, in ortor .sen. Spoons eivays st the right, with the bevl turned up in the order used. When tho fork is to be used Alono, as for oystors, fish or slad, it nay bo placed at the Pight, othorvise put it at the ioeft. Tho carving mite or Tork shoul? bo placed on the sine table till neoted, thon the xnife shoul’ be Paid at the right of the carvar, and the fork at tha loft; large gravy spoon at the THeNt , and sharpener (if used) at the left; it snould be removed as soon as used. Have ths carving xnife gharnenod pefora it is brought to the table if possible. Glasses should bo placod at the upper right hand side. Fill three-quarters just before the meal is announced; watch and refill when noéeded betveon courses. They should be fillea, when possible, without liftine from the table. De not ure toe.in glassos; fill carazoes or wator pitchets three-quarten™s ‘and keep them filled durine tho moal. Put all ours, slanses and plates on the table right side up. ‘ PUROR BON. 0 R Pew ea re Ne Salmon Pures. Bbeeisteak. Spaghetti. French Fried Petaynes. Bread ’ Butter. Prt Parts. Cocen. fo serve this luncheon the following articles will bo noedcds Center piece of linen, or flowers, or ferns, or confections; napxins, glasses, broad and putter plates and knivos, buttor plate and fork, pread plate, bred Beret and knife, salt 2nd pepper boxes, carafo, trayea. R table aloes hay be used, or if polished table is used, have Goilies with flannel elcthos underneath. Puroe Soup Tareen Soup plates Soup spoons. and ladle. Snail. carver BELFstceak and Reo gnies and fork. PLAttor a O fablespoons Teaspoons. be Singer vovls on plates and’ gmail doilios. Unve warn platos realy. Sbornay, 49° Yo Bere nicnin-, to collest duat that has _ door. cover. Wush and avoep sailings and walls, £ mae, FOlls, and tops oF Pictures, and all vood "werk in wu . oor. Sweep in front ofneavy pieces of urnttare boness nov ins: “oats | ; and behind a seeont tine before Soplecin: Wipo doors, Venetian blinds, surbase, and All wood work thin’ roach. Open windows, And when’ the Teom has bean thomoughly aizot, Tenove cust covers beinr saToful not to shake Just around Foom.. Wine floor with a damp cloth, and when dry rub polished porder with kerosene, er petroleim, applied with a sett cloth, Relay rugs, and arrange the réom in usual order. Polish mirters and pflass, vash flobés ef chandoeliors, sné wash windows. Rub dining table with a special cholttsh, or a mixture of turpentine, olivo cil, and vinoger applied vith a flannol er vith a sort efoth. If Ain. Y- ~o— prass looks oF xnobs, aro to be cleaned, cut out pieces of heavy card peard to fit around then entirely covering the wood, rub brass qith Putz, or Blectre-3ilison, moistened with water and lemon juice; pelish with na dry flannel; de not use Putz with voneeted brass. In early Sprinr, use cloth dipred in a mixture of turpentine and hot water to wipe cnrpets by surbase, er te wipe woodwork. This Will destroy moths. in sermfobing or wiping painted doors begin at tm botton. Ait a ot ela ama 4 - a F/LO Jo's pr HO Ba ON 1D 28 0 ee Se a Wnen the meri is finished, csear th. table in the following L = mannor: | 1. Pat away all clean dishes, and fod. Q. Bring in & large tray on which i+ gathor all silver and knives taking care to keop silver separate Prom steoi xfives. If there is room, put algo some small dishes on tray. Whon all dishes are remove+ ed to pantry, Pit silver to scak ime pitener; empty glasses, pitchers, @nd oups, seak in csld water, that have had milk or cream in thon. Serape and scart dis>esn carefully, mitting ail of ono sort tog: ther. Use a piece of bread to serapo fine chine, silver or soup ladlos. 3. Return to dining room and brush 3rumbs from the table cloth. Remove eloth and fold it, being careful t- lay the folds in tm old creases. De this as carefully as possible, s° as not to wrinkle the c olcth. Put avay tablo cloth an@ napkins. Put a fancy covor on table 4f one if usoi. i Darkon the rocn(esnesially in summer) and leave roon in order. 4, fo wish dish s have roady the fclloring: a. A clean sluk. Dd. fwo large dish pans, ons ES oe the other for winsing. hood aa atain 018008 Spe pnoe! sure t air cools them b oT Tl aif % ; So itt Sy ari A Tot “ar nsed). A an snould bo. kept very clean. ag it soom becomes 4 source of _ mil Tiewsoap used for fins chin& should contain very, little 4 oa) 4 as suds , but if hard watezs is usef, this will, bes in water. Wash cleanest things first. First th ELAS, 10N aps and saucers, then pitchers and se Chin: ett ‘plates, ste. Take fresh, hot, soapy water for sil io? ld bs rinsed in boiling water, and wiped on prfectly dry fovea ae ash pls OS.) Wash ot:iel knives last. The tea tow- aln should be washod, rinsed and hung to ary after each mab, and should bo washed in f nily wash and droned ones a week. 7%. he waitresa showld cbsoerve following rales: @. fhe water for fine china and glass mist not be ten hot. b, . Pet ‘only a few dishes in pan at once, ahd never rut a hoavy” dish on top ef A light one. ®. ‘each piece should be wiped with care; avoid pressure en deli- cate china and f¢issa, @. Do not expose fine disties te oxtrenas of heat and cold suddenly, " oe. Do not leave bone handied knives in water, as it cracks the 3 andles. es Cut glass must not bo washed in very hot water, and should bo -* in bex wood saw dust. _ §- _ Wash carafe with sliced potrto, ers shells, or shet; shake rously; if washod with het scapy water, do not rinse, put wash mit e filling. This will make then look clear. A small scrubbing — Tush may be used to serub cut and pressed BIA8Bs but should not be - © enourch to Reet oh the =Iass. h. Stoel mive: should vo washed, scoured with brick, washed ana Wipe dry quickly. GARE OP Obey ae. \ . If silver is alvays weshed in very hot soapy water, it will koep in good gondition. an senerni silver should be cleaned once a TeOk. 7 0 CLEARS. Bf eae. Sproend a lareo pioce of heavy paper mM the table, make ea paste in a sancer, of fine whiting er Bloectre-Silicon (caco-3) and al-= chohol or amonia, dailited. Rib the pacts all over 6hoh piece cf silver ana ley it on the ppper. when dry ib the vowder off with a piece of Shavois, old “id glove, or heavy wnbleached canton flannol Use a soft prish to remove pnewder from srooves and chased work. Do not use aronia on silver, unloss silver is of food qiality. Silver tarnisnhea bocar3e of the sulrhite formed; that ta, the black stibstance formed on silver is silver sulphide. Ths si Lpmirr in OFS’, BASZes in air, And s1lprur sed in bleacning raper and cloth cause s2lver +O tarnish. mnererore never use wnito tissue paper, or white flannel on silver, nse unbleached cloth, and colored tissue paper. SARA OF OTHER UERTAL., . For , no amonia sg aT afl i K. Kept over tho hole in the ie ; ee ntainine any solid particles should vo rouret It shoula bo amipticed and wastiet, scalded and 1. The sink itself should be well serubhed with 0 Mid sapolio, three or four times 2 weck-(ovory day ather)., sheul@ be rinsed with boiling wator several times a Ong soda 7Atsr poured down tho hole once a reck wili help Tre- fat whi oh cclléets in the pipe. A clean sink is a sure sign oy ORE good housekoeper. The sink should be Left in order after every wT ~ meal. t Tne linen should be Kept in Genioen by eootr, it should al- Ways be vell ironod and carefully folded, and laid away se as to keep ; the original croases.. Always got the bost quality of linen your rurse )| cAn arford. ds. a) good quailty ‘looks well te the ond of its existence. Nover throw away any idnon, for oid table eloths and napkins may bo us- ed at picnioes anf to cover uresad, or extra ltinches, or may be laid in vottom of side board or pantry dravere.. the. Polloving outline may be used in a more extended consiterstion ef dinen y but, a Aotaileda study ef linen rill ve omitted here. ; 1. Sorting of linen... . Removal cf stains, use of acids and alkalis. 3. Methots cf washing nnd ¢rening. 4. Motheis.of -shing sand ironing family liners, doilies, center oe etc. aA om. 4. as) ot Neen eee EEE VAT 2223S C0 Ree: CARD .OF PAN TRY, Always xoop dishes of all kinds in order; glass in one place; plater in another; dishes in anothér; cuns and pitohers each in a special place. Be gure t* put plntos of one kind in one pile. Scrub or wipe the sholvos oaon voek. 7 : Koop drawers for towels, clothes, soLled linen, in order. Koop hand tovels in A separato draver. Cloths of each kind in their . plase. Silver eloaring materinls, knife cleaner, and chamois dust cov- ors, and dust cloths., in a ‘gpocial Place. Thera should be a piece.of ae eléth to stand the pail upon while cleaning windows, or wiping the ocr. 7 Pree soap dinhos, one vor soap wsed Lor tovela, one for hand -- goap, and one for sapolio aro Needed. A soap shaker nay be used in _washing dishes. A emali shelf for bottlos will be ef use; on this shelf 4 bottle of mmonia, one bottle of alcohol, and ene bottle of otrong achition of washing soda, @ box of matcnen, anda clock. Use a little amoniea in tho water in “hich brushes are washed, and occasionally in washing towels. Cnesa a weok rour soda water down ‘the. ‘pipe using boil- ing water vith it. Lye may be used occasionally. Tor oie Pag bo: Seared after enon oe LRED 8B week scolded, ter “91ps to keer @ chamois in sood conlition. Turing trying at Od OF Tihbea to heap sort and elastic. Ce eats a poard oi hatd rood and a sharp xnife for. gutting ©.4 a wooden bowl and an ice chopper, and an or Needed. Koop a draver fer clean pieces of pa: fastoned; havo a dish pan: eit eine of te . 56) Lu vanray. aii, food and clean aisisaee e ’ a nd pitchers, ind serapo dishes carefully, piling all of ono sor z. tor yashing dishes, was dish cloth — op, and towels, ther exit rx boara, secur sink, ‘and dish yon, and put dis pan instre an, —Pelish” faucets. It is a good plan to Inve ia cottica tor your om u.& filled vith boilinr water on 2 gas or oil stove! onpty Le ‘Qtlvor and cutlery must be kopt in order, |, Pieces of canton flannel ay white paper may be usad in dravorn which pre not linea. Wash brashos, but do not alloy thom-to standin hot water. If thoy are Ashed in vory hot vater the bristles will; fallout. Hang brushes so-that they vill not touch tho floor. OARVING, Yue Chedr for a oaryer should be high snougn fo rnllow the work to be done vomfortably whkthout standing. The Dlatter mst be large enovgi to hold the entire joint or vizd, without axy pleco falling 02 ths tabis cloth. The platter mst bps not for hot meat. 72 al Ses that no string or skewer 1s left on the meat. Silver skewers, however, are lefy. AS Ghe platter must be near enough tothe carver to be comfortable®e Save veTy charcp knives, and keep them eafe so as not to spoil the edges. No carve ohicken, turkey, duck. Pat bird on platter, with Jj] neok at left of oarver. Plunge the fore securely in the tesst pone, ] &¢ highest joint, let it stay there, and uss another fork if one is needed, to serve the meat. Lo Memove the wing, cutting from outsides ttrrovgh to joint close | to boty, tla cut around, and press wing away from body. He Cut leg at outside, then on inside, press sway from body, and out ispaments. @. Out thin slices from the breast, beginning close to place from Whioh ths ing wing was removed. x? only one~halft the turkey or bird is used, do not remove amy mors prrts. But if more is to be used, removs wing ané leg of side away from carver, then remove wishbone, Ppape's, nose, and cide bans. fnis later part is often not done at the teble, as the cavcuss may be u | used for soip. Fine wing shoulé be jointed, thse leg divided into first end secong joints, and a slice out from the ley if it is large, vhs dreg- sing md gravy should be placed carefully on the plate. whe ccessing™~ gehould be reno vod from lower ventral side of th fowl. Broiled chicken, if small, may be out through tha breast into helves, and. each half out in two. If large remove legs end wings, and cut into smallsr pieces. 70 CARVE BEEF STEAK. The oarver should know at e giance whion is thse tenderloin, amd cut tH&t inte several picces: first remove it from the bone. Ths girloin musele should also be removed from bons, and cut into emall pieces, and each person should be sorved with a piece of ths tenderloin, agd a piece of ths sirloin musole. fsrve fat also to those who wish it. POR ROR ROAST OF BEEF. The roast shpuid be on pisite:, with ribs srt 59 platter, and pack bone at left of carver. tne oxever shoald out ment loose from backbone, and then oni down in elices,