Kitchencraft

Southland Times, Issue 23922, 14 September 1939, Page 15

Kitchencraft

INFORMAL LUNCHEON WITHOUT MAID

By

SARAH

For- an informal luncheon served for a family without the assistance of a maid the menu is as follows: —

Cream of Totato Soup. Rolls. Vegetable Salad. Sliced Ham. Cheese. Curled Celery. Coffee au Lait. With such a simple menu as the one chosen above, a meal may very easily be served by the hostess of the family without her finding it any effort, provided, of course, she plans the service of the meal to eliminate as many steps as possible. The table is set in such a manner as to avoid any unnecessary passing—in other words the ease and convenience of those eating the meal is considered in every detail. As for the informal lunch with the assistance of a waitress, the table is set with a centre runner and six covers. Attractively arranged flowers form the centrepiece, yet at a single glance each individual member of the family'can quickly see if any other member needs his plate replenished.

Each cover is laid with a service plate, to the right of which is placed in the order given a small knife, a big knife and a soup spoon, while to the left a big fork. To the left of the fork we find the bread and butter plate, and the table napkin may be placed either on top of the plate or at the left-hand side

of it. The glass is placed at the top of the big knife. Butter balls on small plates accompanied by butter picks are placed between each two covers, likewise peppers and salts. Two plates of rolls stand on opposite sides of the table, at an equal distance from either end. Cheese is served on two plates at opposite ends of the table, likewise the dishes of curled celery.

The following table accessories are, therefore, necessary:—

6 large forks. 6 large knives. 6 small knives. 6 soup spoons. ' 6 glasses. 1 water jug. 3 sets peppers and salts. 3 small plates containing butter

balls. 2 small plates containing cheese. 2 small dishes containing curled celery. 6 service plates. 2 plates containing rolls. 6 bread and butter plates. 6 cups and saucers. 6 tea spoons. 1 flower bowl. 1 sugar bowl with spoon or tongs. 1 coffee pot. 1 jug containing hot milk. 3 butter picks.

A tray is laid in the kitchen for the coffee and on it stands the cups, saucers, tea spoons, sugar bowl, and two plates to stand the milk jug and coffee pot on: in order to prevent drips and subsequent stains. Just before the meal is announced, slip a roll on to each plate, fill the water glasses three-quarters full, and place the hot soup bowls on the service plates. Pour the piping hot soup from a jug into each bowl, and announce the meal.

After the soup course the bowls and service plates are removed two by two on to the bottom shelf of the wagon. The first soup plate and service plate to be removed is, of course, from the cover at the hostess’s right. It is taken from the left side with the left hand and transferred to the right in order to have the left hand free to remove the bowl and plate on the right of the guest of honour. If, by chance, one of the children clears away the soup course, the hostess’s soiled dishes are removed first.

From now onwards the wagon becomes indispensable. On its top tray has been placed the next course—six plates holding sliced ham and salad attractively arranged and decorated. The soup-bowls are placed on the bottom shelf of the wagon, and then the main luncheon dish is transferred to the table. Two plates are carried at a time, serving either the hostess or the one at her right first. The plate is placed in the middle of the cover with the left hand from the left side. This main course and the peppers and sal’3 are cleared in exactly the same mann-r as the soup course, and the wagon containing the soiled dishes is wheeled out into the kitchen. Hot milk and coffee is poured into the containers and placed on the tray, the whole being carried through into the dining-room and placed from the left side in front of the hostess. She pours out the coffee, which is either passed at the table or carried by one of the children to the right of each cover. Throughout the whole meal rolls, butter, pepper and salt, cheese and celery are passed as required. Here children should be trained to look after the other members of the family, and in so doing meals may become restful, organized and pleasant gatherings, instead of the usual disturbed meal taken by many housewives, who spend their time getting up and down from the table.