How to Prepare and Serve a Meal; and Interior Decoration

From the informal dinner in which the family waits on itself, to the formal dinner, at which two waitresses attend to the comfort of the diners, is but a step. Yet it is a serio...

The informal luncheon or lunch--originally the light meal eaten between breakfast and dinner, but now often taking the place of dinner, the fashionable hour being one (or half a...

Thin soups for formal dinners, cream or thick soups for informal ones is the rule. With Consomme, Bread or Cheese Sticks; with thick soups Crackers or Croutons; with Oyster Stew...

Breakfast is the first meal of the American day. It should be daintily and deftly served. Fruit, cereal and some main dish (bacon, fish, eggs) together with toast, hot rolls or...

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 mea...

Afternoon teas are of two kinds, formal and informal, and the informal outdoor tea in the open, on the lawn or in the garden, is a variant of the latter variety. Here the tea wa...

The setting of the table for the home dinner follows the general rules already given. As it is a quite informal affair, however, the side dish (never seen at a formal dinner) is...

The dining room, with which we were so directly concerned in the preceding portion of this book, offers a natural point of departure for considering the individual rooms of the...

From the alcoholic beverages of the chafing-dish supper to those of the dinner is a natural transition. At the formal dinner wines often accompany the courses and, as already me...

The waitress has already been busy, as we have seen, laying the cloth and covers for the meal. Now, however, she must live up more closely to the implied meaning of her name. Ei...

We now return to the rooms where decoration is the rule. While always remembering that connecting rooms must harmonize with one another in color, individual colors may always be...

Whether it be the waitress or the master of the house who carves, a firm hand, an appraising eye and a sharp carving knife are needed. Some of the chief carving points for roast...

Supper, "the evening meal," the last of the day, in modern usage often is actually a dinner, the most elaborate meal; the place of the former dinner being taken by the luncheon....

Period furniture is a means to a decorative end. It is a _part_ of the decoration of a room, and must be adapted to its lines and proportions. Halls for instance, call for tall...

Straight lines in a room call for straight lines in furniture, rugs and hangings. They make a room dignified and serious in appearance. Italian Renaissance chairs and other piec...

The proportions of any room are best when they make a normal impression on the eye. The oblong is the best decorative art _form_, as a rule. It can be used in nearly all ornamen...

For the bedroom, though other colors such as green and violet, in particular (save red, which is a poor bedroom hue) are not barred, blue is an ideal color, expressive of repose...

Clam Soup, Browned Crackers. Halibut Rolls, Sauce Tartare, Dressed Cucumbers. Roast Turkey with Chestnut Stuffing, Giblet Gravy, Maitre d'Hotel Potatoes. Mashed Winter Squash, O...