Luncheon
Panned Oysters.
Beefsteak.
Claret. Apollinaris.
Spaghetti. French Fried Potatoes.
Gherkins.
Bread. Butter.
Fruit Tarts.
Cocoa.
Centre-piece of flowers, ferns, or confections, napkins, tumblers, claret glasses, bread-and-butter plates, butter plate and knife, bread plate, board and knife, salt cups, pepper boxes, salt spoons, ice pitcher, trays.
A dining-room, aired for a few minutes after breakfast, will be fresh for luncheon; but the thermometer should be consulted to see whether the mercury is too high or too low.
| Oysters. | Cracker plate. | Oyster dishes on plates. | Small soup spoons. |
| Beefsteak, etc. | Platter and tray. Two covered vegetable dishes. | Luncheon plates. | Small carver and fork. Gravy spoon. Med’m steel knives. ” silver ” ” ” forks. |
| Tarts. | Flat-dish doilies. Finger bowls. | Dessert plates. | Pie knife. Dessert forks. |
| Cocoa. | Cocoa pitcher, with cover and stand. Sugar bowl. | Cups and saucers. | Teaspoons. Sugar tongs. |
Dust your sideboard, and any other article of furniture that has lost its fresh look since breakfast.
Make the table the proper size, always allowing an extra place for a guest.
If the polished table is preferred, see that there is no spot on it and wipe with a soft cloth.
If a table-cloth is to be used, first lay the flannel cloth without crease or wrinkle; then lay the linen cloth perfectly smooth and even.
In the centre of the table place a vase of flowers, a pot of ferns, or a glass plate with crystallized ginger or bonbons.
At the foot of the table place a tray for the beefsteak platter, and lay the gravy spoon at the right of it.
At the head of the table place a stand for the cocoa pitcher, sugar bowl, with tongs, cups, saucers, and teaspoons.
If carafes are used, place one for the use of every two people, and a salt cup and pepper box for every two persons, unless the individual salts are preferred.
Place a small luncheon plate for each person. At the right lay a luncheon knife, with the sharp edge turned towards the plate, a knife for butter, a small soup spoon for oysters, a tumbler for water, another for Apollinaris, and a glass for claret. At the left lay a luncheon fork, with the tines turned up, a bread-and-butter plate, and a napkin.
Place your dessert plates, each with its fork, on the sideboard. On the sideboard have a
water pitcher, extra glasses, knives, forks, and spoons. Have on the sideboard, or at hand in the pantry, everything that may be asked for, as fine sugar, vinegar, Worcestershire sauce, mixed mustard, and red and white pepper.
See that the right platter is being heated for the beefsteak, and be sure that the tray corresponds in size.
Fill the water pitcher, and have an extra pitcher of filtered water, or bowl of ice, in your pantry.
Cut the bread, and leave a loaf lying on the bread board in the pantry, with the bread knife by the side of it.
See that the oyster dishes are placed to heat in time to be very hot indeed.
See that the luncheon plates are warm, but not too hot to mar the polish of the table; if a cloth is used, they may be hotter.
Five or ten minutes before luncheon-time find out whether there is any reason why luncheon should not be served at the appointed hour. If the family are ready, bring the
butter and fill the glasses. Put a dish of oysters on each plate, see that every chair is properly placed, and announce that luncheon is served.
When all are seated, put the cracker plate on your tray and pass, going always to the left.
To remove the oyster course, take in each hand a plate, with its oyster dish and spoon, and carry to pantry, until all are removed.
Bring your vegetables to the side-table. Place the beefsteak platter on the tray before the carver, lay carving-knife at the right and carving-fork at the left of the platter, and put the warm luncheon plates in front of the carver.
When some beefsteak has been served, take the plate in your right hand and lift to your tray. Take to the lady of the house. Serve all on one side first, then all on the other side. Go to the right of the person served and put the plate down.
Place the potato dish on your tray, put a spoon in the dish, and pass. Go to the left
side, as the person served will use his right hand. Pass your spaghetti in the same manner. Offer gherkins.
Pass the bread.
Pass the butter.
Fill the glasses.
Offer claret and Apollinaris.
Never let anybody ask for anything which belongs to the regular luncheon. If demands are made upon the sideboard, supply them quietly and quickly. Pass the vegetables, bread, and butter whenever needed. Listen when beefsteak is offered, and be ready to hand the proper plate without being sent for it.
In removing this course, take a suitable tray and lay on it the carver, with its fork and the gravy spoon. Be careful to see that the edge of carver does not touch fork or spoon, and lay the carver and fork by themselves in the pantry. Next take out the beefsteak platter and tray, and then the vegetable dishes. Take the luncheon plates, one in each hand, until all are removed.
Take the bread-and-butter plates, butter and gherkin dishes. Take off the china tray, salt cups, pepper boxes, and any clean glass or silver that has not been used.
If from a polished table, remove the crumbs with a fringed napkin and crumb-tray or plate. If a cloth is used, with a silver crumb knife and tray or plate.
Place a dessert plate, with its fork, before each person.
Pass tarts, offering them at the left. Place cups of cocoa at the right.
Fill the glasses.
Pass the tarts a second time. If cups are empty, pass them to be filled without waiting to be told.
Remove tart plates, by taking one in each hand, to pantry, until all are removed.
Place a plate, with finger bowl, for each person, and pass bonbons.
A luncheon served in this way gives us the following rules:
I—A dining-room must be free from dust
and at a pleasant temperature; neither too warm nor too cold.
II—A waitress is responsible for the proper heating of dishes before they are brought to the table.
III—A meal must never be announced until everything which is needed, or may be needed, is in readiness.
IV—Water must be fresh and cool.
V—Butter must not be served so soon as to become soft and oily.
VI—Bread must be freshly cut.
VII—Glasses must be kept filled.
VIII—Nothing but an unexpected extra should ever be asked for.
IX—Everything which admits of choice must be passed at the left. Everything which does not admit of choice must be placed at the right.
X—In clearing the table, food must be first removed, then soiled china, glass, silver, and cutlery, then crumbs.
XI—Everything relating only to one course must be removed before serving another course.