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    How to Prepare and Serve a Meal; and Interior Decoration
    How to Prepare and Serve a Meal; and Interior Decoration
    How to Prepare and Serve a Meal; and Interior Decoration
    Ebook110 pages52 minutes

    How to Prepare and Serve a Meal; and Interior Decoration

    By Lillian B. Lansdown

    ()

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    LanguageEnglish
    PublisherArchive Classics
    Release dateNov 26, 2013
    How to Prepare and Serve a Meal; and Interior Decoration

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      Book preview

      How to Prepare and Serve a Meal; and Interior Decoration - Lillian B. Lansdown

      The Project Gutenberg EBook of Prepare and Serve a Meal and Interior Decoration by Lillian B. Lansdown

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      **Welcome To The World of Free Plain Vanilla Electronic Texts**

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      *****These eBooks Were Prepared By Thousands of Volunteers!*****

      Title: Prepare and Serve a Meal and Interior Decoration

      Author: Lillian B. Lansdown

      Release Date: January, 2005 [EBook #7350] [This file was first posted on April 19, 2003]

      Edition: 10

      Language: English

      *** START OF THE PROJECT GUTENBERG EBOOK, PREPARE AND SERVE A MEAL AND INTERIOR DECORATION ***

      David Starner, Michelle Shephard, and the Online Distributed Proofreading

      Team

      HOW TO PREPARE AND SERVE A MEAL AND INTERIOR DECORATION

      By

      LILLIAN B. LANSDOWN

      CONTENTS

      HOW TO PREPARE AND SERVE A MEAL

      CHAPTER

      I. BEFORE THE MEAL IS SERVED II. ENTER THE WAITRESS III. BREAKFAST IV. LUNCHEONS V. THE INFORMAL (HOME) DINNER VI. THE FORMAL DINNER VII. AFTERNOON TEAS VIII. SUPPERS IX. OUTSIDE THE EIGHTEENTH AMENDMENT X. CARVING HINTS XI. PLANNING A MENU XII. MENUS FOR A THANKSGIVING, A CHRISTMAS AND A LENTEN DINNER

      INTERIOR DECORATION

      I. LINES AND CURVES II. FORM, COLOR AND PROPORTION III. INDIVIDUAL ROOMS OF THE HOUSE IV. LIVING-ROOM, DRAWING-ROOM AND LIBRARY V. BED ROOM, NURSERY AND PLAY ROOM VI. SOME HINTS ANENT PERIOD FURNITURE

      CHAPTER I

      BEFORE THE MEAL IS SERVED

      Before the meal which is to be served comes from the kitchen by way of the butler's pantry to the dining room, there are many things to be considered. The preparation of the meal (not the process of its cooking, but its planning as a composite whole) and all the various details which precede the actual sitting down at the table of those who expect to enjoy it, must be seen to. The preparation of the meal, its menu, will be dealt with later, in connection with the meal itself. For the present we will concentrate on its preparatory aspects.

      IN THE BUTLER'S PANTRY

      The butler's pantry is the connecting link between kitchen and dining room. It is at the same time an arsenal and a reserve line, equipped with requisites to meet all emergencies. The perfect butler's pantry should contain everything, from vegetable brushes for cleaning celery to a galvanized refuse can. In between come matches, bread boards, soap, ammonia and washing soda, a dish drainer, every kind of towel, cheesecloth and holder, strainers (for tea, coffee and punch), ice water, punch and soup pitchers of enamel ware, the tools and seasonings for salad making, cut-glass brushes, and knives of different sizes.

      In the butler's pantry the soiled linen should be kept, if possible in a hamper, if not, in a bag. There should also be a towel rack, an electric or hot-water heater for keeping food hot and—we are speaking of the ideal pantry, of course—a small icebox where table butter, cream and salad dressing may be kept, and plates chilled for serving cold dishes. Adding a linen closet with shelves, a chest of drawers (for tablecloths, napkins, doilies, centerpieces, etc.) and the necessary shelves for china and glass (hang your cups and save space!), and we may leave the butler's pantry and enter the dining room.

      BEFORE ANYTHING EDIBLE COMES TO THE TABLE

      We will not waste time on directions regarding the laying of the tablecloth. Only remember that it must form a true line through the center of the table (your silence cloth had best be of table padding, a doubled cotton flannel or asbestos) and not hang below the table less than nine inches. The usual arrangement of the centerpiece in the center of the table (the table itself being immediately under the light, unless the waitress is thereby

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