TX 731 • T5 Copy 1 ENTERTAINING WITHOUT A MAID (By &dna Sibletf Cfipton Entertaining Without A Maid CORRECT TABLE SERVICE for the BREAKFAST PARTY, LUNCHEON, AFTERNOON TEA, the AFTER- NOON RECEPTION, DINNER PARTY and SUNDAY NIGHT SUPPER "Wherever a true wife comes, the home is always round her." Certain it is that from the beginning of time women have loved to spread their tables and welcome guests within the circle of their hearths. Even the word lady means the "loaf- giver." But in these practically maidless days, entertaining seems to present so many cares that not only the brides, but the older homemakers as well, hesitate to assume the burdens of hostesship, with the result that we are in grave danger of losing the gracious art of hospitality. ©CI A 696027 Copyright, 1922, by The McCall Company L/tb 18 Ct The finger bowls usually placed on the fruit plates may be put at the left of the napkins, when the fruit is placed on the fruit plates for the breakfast served without a maid The Breakfast Party LET us suppose you have just received a letter from someone whom you will - be delighted to entertain, despite the fact that you are obliged to do all your own work. Let us assume, also, that she is to arrive by an early train in time for breakfast which you will serve in the so-called "English Style" because it is the simplest and easiest way to do it. To save time in the morning, set your table the night before as far as it is practicable to do so. For each person to be served lay a plate-sized doily; or, runners may be used, as in the illustration. Each place has a fruit-plate on which the fruit is placed the following morning. At the left is a finger-bowl to be one- third filled with warm water. Lay the silver on the right and left of the fruit- plate with the pieces to be used first placed farthest from it and the rest of it in the order, going toward the plate, that the courses are to be served. Place a doily- covered asbestos mat in front of your place upon which to set the coffee-pot and the hot milk and put the cups, sugar bowl and cream pitcher beside it. Set the bowl for fruit upon the centerpiece. It will be convenient to use an electric or alcohol percolator for coffee. The knives should be placed with the sharp edges toward the plate. Water glasses should stand on small doilies at the blade-end of the knives. Butter plates with butter spreaders should be at the tine ends of the forks. Place salt and pepper shakers in front of each plate or between places. While your husband is gone to meet your guest you will prepare the breakfast; put the fruit in the bowl; fill the finger-bowls and water glasses; serve the indi- vidual butter plates and place a plate of extra butter on the table for "emergency calls;" add jam, marmalade or other condiment; fill the cream pitcher, and do all the little things, in fact, that will avoid unnecessary jumping-up from the table during the meal. When the food that is specially prepared is ready to serve, place it upon the buffet, in the dining-room, except toast (if you serve any), which should be placed upon the table in a special rack or on a plate, unless you use an electric toaster, in which case it should be made as required. Now that all is ready, each one, as you know, takes his finger-bowl and doily off the fruit-plate and sets it before him on the table and then helps himself to fruit. When all have finished with fruit you will announce that food may be found on the buffet (cereal, ham, bacon or eggs) and invite each one to help himself. (It is customary to have this food in chafing or hot-water dishes to keep it warm.) In addition to the food the buffet should be provided with extra plates, dishes and serving knives, forks and spoons with which each may serve himself, after having removed his fruit-plate to a side table. You, of course, will serve the coffee, adding sugar, hot milk or cream according to the known or ascertained preference of each one. Train your husband to remove your used plates so that you may attend to the coffee. ^V_ When all are seated at the luncheon table the cup of hot bouillon is placed on the service plate before each guest. If the first course is cold it may be placed upon the table before luncheon is announced At Luncheon YOU desire, perhaps, to set the table for an informal luncheon and serve it, course by course, as it should be done. Let us suppose you have selected a four-course luncheon for which most of the dishes can be prepared in advance, for this is always a wise plan, even if you keep a maid regularly. Put a plate-sized doily at each place and upon this a service plate with a small doily of lace or linen and the dish of your first course — if it is a cold dish. Hot bouillon or other hot dishes must be served after all are seated, of course. Silver must be placed on the right and left sides of the service plates. Folded napkins should lie on the left side of the plates next the piece of silver farthest from them. Those pieces of silver to be used first should always be farthest from either side of the plates and the rest placed in the order that the courses for which they are intended are to be served, going toward the plates. Knives are always placed with the sharp edges toward the plate. Water glasses are set upon small doilies at the plate-ends of the knives and butter plates (on small doilies) with spreaders on them at the ends of the fork tines. Salt and pepper shakers stand in front of each plate, between couples or wherever they will be most convenient for the greatest number of persons. Since this is to be an informal luncheon, we may place such things as celery, olives, radishes and so forth on the table when it is set. Salted nuts should be served in small individual dishes set in front of each plate or in one or two larger dishes for passing around. For candy, use two bonbon dishes, each placed half- way between the centre and the ends of the table. Besides the doilies already mentioned, one is sometimes placed on the right of each service plate next the outside piece of silver upon which to set containers for such other liquid than water as you may decide to serve with the main course. Often a member of the family will agree to help serve the luncheon so that the hostess herself need not leave the table. Or, one who does not have a maid regu- larly frequently employs the temporary services of a maid-by-the-day for this purpose. The second course may be served in either one of two ways. When the first course is finished the maid (if you are using the services of one), may bring in a warm plate from the kitchen, carrying it in her right hand, and, passing to the right of the hostess, first, lift the used dishes in her left hand and replace them with the warm plate; likewise with the person to the right of the hostess; then she continues around the table until all are furnished with warm plates. All used dishes are taken to the pantry as they are removed from the table, unless the pantry should be inconveniently distant from the dining-room and there is a serving table near the door upon which to place them temporarily. Even there, they must not be scraped and stacked but merely left for removal to the pantry at the first opportunity. Now that all the warm plates for the second course are on the table, the maid brings in the platter of meat, passing it to the hostess on her left and continuing around the table until all have served themselves. Next she passes the vegetables in the same manner and then returns them and the meat to the kitchen to be kept warm till passed a second time. Of course these dishes from which those at table help themselves must be supplied with spoons and forks for serving. (Individual plates are not carried on a napkin but dishes from which people are to serve themselves always are.) Next, the bread is passed to the left of each one. Coffee or tea is placed to the right next the last piece of silver. Then serve the cream and sugar, carried on a small tray, to the left. If you prefer, this second course may be served by the hostess herself, without the help of any member of the family or of a temporary maid. In this case, the hostess, of course, must leave the table in the following way: The warm plates which replace the dishes of the first course may have a serv- ing of the meat and each of the vegetables on them when they are brought in from the kitchen. If hot rolls are to be served, one may be on each of these plates. If bread is served (cut in dainty slices), it may be put on the butter plates in advance. The simplest way to serve salad is to replace the used dishes of the preceding course with individual salad plates served from the kitchen, after which pass the crackers or wafers. When dessert is to be served there is no exchange of plates. The salad plates are first removed, then the bread-and-butter plates, the cups, all unused silver and the salt and pepper shakers. Next all doilies, except the plate-doilies and those on which stand candy or nut dishes and glasses, are removed. The crumbs, must then be brushed from the table into a plate, with a folded napkin. You may have dessert served in a large dish from which each one may help oneself, or direct from the kitchen in individual dishes resting on service plates, one of which is simply placed before each person. Each plate must carry a dessert spoon. Immediately all have been served, place a finger-bowl in front of and a little to the left of each person. The finger-bowl should be on a small plate. At the afternoon reception it is customery to serve two beverages, which necessi- tates arranging two places for serving at the table. Between the trays are arranged plates of sandwiches, cakes, candies and nuts from which the guests help themselves The Afternoon Reception THE formal reception is the most commonly used device of society for the discharge of accumulated social obligations at one fell swoop, as it were. It serves another useful purpose — the introduction of a fortnight guest to your circle of friends and acquaintances. Of course, receptions are given also to honor a visiting celebrity or the return of some member cf the family, particularly if he or she has attained wealth or fame or some other achievement of which "those at home" feel proud. They may be made as elaborate and expensive or as simple and modest as you choose, but, always, they should be faultless in form. The success of your effort will not be measured by the quality and daintiness of the food, but by the perfection of the service and the pleasure you give those who attend. Sometimes the table is set with doilies, but often it is covered with a hand- some linen, lace and embroidered cover, through which the polished wood of the table shows. In the centre is usually placed a bowl of flowers surrounded by candles; but the clever hostess can substitute other decorations suitable to the occasion for which the affair is given. The coffee urn is placed on one end of the table and the chocolate or tea service on the other. The eatables may be dis- tributed over the rest of the table to present a pleasing picture. After being received by the hostess, the guests pass on to the dining-room where her friends preside at the coffee urn and tea pot. These ladies ascertain the preferences of each guest and serve them accordingly. Very often maids con- stantly pass trays upon which are sandwiches, cakes, ices, spoons, napkins, plates, forks, and so forth. One maid, frequently is detailed to relieve the guests of their dishes when they have finished with them. But you do not need to employ the help of even one maid. It is always pos- sible to get temporary help for the occasion. But, what is better still, it is not necessary to employ any maid, for the food can be prepared easily in advance. It may all be put upon the table at one time, and it is proper to ask one's intimate friends to attend to the passing of the food, relieving guests of used dishes, and so forth — the younger guests are generally delighted to assist. If the affair is likely to last through the afternoon you should ask more than one set of your friends to preside at the table as it would exhaust a single set out to remain on duty so long. Usually the hostess arranges to have flowers in every room in which her guests are apt to go. She sets aside one room for depositing wraps. In this room she places a box of powder and puffs made of cotton and tied with wee ribbons the color of the decorations in the room, for the use of the guests. Often a musical program is given during the afternoon. The hostess may either ask her friends to perform or she may hire outside talent. If one gives an elaborate affair, an orchestra may render selections thoughout the afternoon. The orchestra is placed usually in the hall behind a screen of palms which may be rented for the occasion. Often the hostess' most intimate friends send baskets and boxes of flowers, particularly if the hostess is introducing her dubutante daughter; but no hostess should rely on the generosity of her friends. For afternoon tea the tea-wagon or tray should hold the kettle, teapot, sugar, cream and sliced lemon, cups, tea plates, sandwiches, cakes, silver, and small napkins. Afternoon Tea AFTERNOON tea or "tiffin" as it is sometimes called, is a delightful custom that has won its way into favor here in America. In one country in which T have lived it was considered an inexcusable "social blunder" not to serve tea when anyone called on you in the late afternoon. In the large cities of this country and others tea is served in the theatres and on de luxe railway trains. In some countries even the laborers are called from shop and field at tea-time — in fact they would refuse a "job" where tea did not form a part of the consideration for their daily toil. The skeptic is inclined to regard it as merely a habit or a social affectation, but it is an antidote for weariness and will refresh you at the close of the day. In these almost maidless days, many of us have all but ceased to invite our friends in to "break bread" with us, because we dread to undertake a dinner party of even the simplest sort without help. Except for mixed parties, however, "tiffin" offers the opportunity for entertaining delightfully, either when your friends call informally or spend the afternoon with you by invitation. It is so very easy to prepare and serve that you really do not need a maid. You may make it either as simple or as elaborate as you please — serve only tea and toast or cakes or both, or add sandwiches, ice-cream, candy and nuts, if you wish. Everything is placed upon a tray or tea-wagon. You guests help you serve the repast because each one helps herself while you make tea and "pour." One always provides each small plate with a tea napkin and fork and each cup and saucer with a spoon. Besides the food served at one of these informal teas the tray must hold a tea-pot, hot-water jug or swinging-kettle, tea caddy and any small dishes for nuts or candies, if you serve them. A Sunday night supper is a delightfully informal way of entertaining. The chafing dish may be placed upon the table and the one hot dish of the menu cooked and served from it Sunday Night Supper I KNOW one woman who has become actually famous among her friends and acquaintances on account of the gatherings at her table Sunday nights. Of course, such suppers will be serviceless — as far as maids go. The table will be set long before the guests arrive and most of the food will have been pre- pared the day before, if you serve a cold supper. If you wish to serve a hot supper, supply yourself with one or two chafing-dishes and a tea service. Then you can cook the supper on the table and so add to the fun. You might also use an electric toaster and detail one of your guests to attend to it. If you are serving a cold meal you might have : cold meat, potato salad, pickles and olives, iced tea, jelly, bread-and-butter, cakes and nuts. It is surprising how people like to sit at the table and empty a large bowl of nuts after they think they could not eat another mouthful. Of course, all the dishes of this meal can be on the table before the guests are seated. For a hot supper you might serve the old stand-by, Welsh rarebit. Eggs a la king or chicken a la king make a great hit. All one needs to serve with either of the last two named is a salad, potato chips, jam, cake and coffee, tea or chocolate. A bowl of fruit in the centre of the table makes a very pretty decoration and the fruit can be used as a finishing course. The hostess, who I told you became famous for her suppers, uses a "Lazy Susan" upon which she always places the bread, extra butter, cakes, cheese and crackers. Then she places dishes of either nuts, fruit or candy on either side of the "Lazy Susan," half-way between the centre of the table and the two ends. 8 Nowadays for dinner a damask tablecloth need not always replace the doilies or runners used on other occasions though it is more formal. The flower arrange- ment, china, silver and glass are artistically simple The Dinner Party MANY women who have no maids serve "high tea" when they wish to enter- tain a mixed party of guests. Others give informal dinners for which they engage a girl especially for the occasion. When one does this it is well to ascer- tain whether the temporary maid knows how to announce dinner. You know she should simply appear at the living-room door and quietly say, "Dinner is served." Even one maid can serve the food Russian style, which is the proper manner of serving today. This means that as the used dishes of a previous course are removed they are replaced with plates or dishes of the next course. One is never without some kind of a plate in front of him, except between the serving of the salad and dessert. Dinner is the only meal at which we usually have a table cover. Doilies or run- ners formerly were never correct at dinner. Today, "table laces" are smart and often the elaborate lace and embroidered cover replaces the formal damask cloth. If the cloth is used, the table is first covered with a silence cloth made of canton flannel. Over this is spread the tablecloth, the crease 'being in the exact middle of the table. The centerpiece must be on this line, half-way between the two ends of the table. Some table decoration is usually placed upon this. Lighted candles encircle it. Of course, the piece of silver used for dessert, also the after-dinner coffee spoon, is brought in at the time that course is served. Butter is not served at formal dinners. A roll or square of bread is placed between the folds of each napkin. Any number of courses may be served at formal dinners — sometimes four- teen — but it is best not to serve more than four or five when you have only one maid and her only for the meal you are serving. If the first course is cold it may be placed upon the service plate at each place before the guests are seated, but if it is hot it must be placed there after all are seated. As the maid removes the dishes of that course in one hand she replaces them with the plate carried in her other hand for the next course. When all are sup- plied with fresh plates she passes the dishes containing the food of the second course, first the meat, then each of the vegetables, and so forth, each dish being provided with a spoon and fork for service. For each course after this one up to the time of clearing the table for dessert she does the same as she did for the second course. Following the salad-course, the maid removes everything except the candy dishes and the water glasses. She brushes the table with a folded napkin, using a plate for the crumbs. When all have been supplied with dessert and coffee, finger-bowls on small plates covered with doilies and one-third filled with warm water are placed in front of and a little to the left of each person. In exchanging individual plates, the maid goes to the right. In passing dishes from which those at table serve themselves, she goes to the left. She carries these dishes on a folded napkin. She places everything that one drinks at the right of each person. 10 LIBRARY OF CONGRESS HJi n IV C • D 014 483 967 5 McLall s oervice jdoo/^cw Price Spending The Family Income: Why True Economy Means Living by a Plan. What a plan of expenditures includes — per- centage of income to apportion for shelter, food, clothing, operating expenses, development, savings. 10 cents A Group of Little Homes. Compiled by Robert Cummings Wiseman, from plans designed by . expert small-house archi- tects. 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