Miss Beecher's Domestic Receipt Book / Designed as a Supplement to Her Treatise on Domestic Economy

by Catharine Esther Beecher

Fig. 7.

A, Castors.	F, Scolloped Oysters.	K, Parsnips.
B, Boiled Turkey.	G, Boiled Ham.	PP, Pickles.
C, Oyster Sauce.	H, Potatoes.	JJ, Jelly.
D, Roasted Ducks.	I, Turnips.	X, Host.
E, Gravy for Ducks.	S, Celery.	Y, Hostess.

Fig. 8.

All the flour should be wiped from small cakes, and the crumbs be kept from the bread plate.

In preparing dishes for the dinner-table, all water should be carefully drained from vegetables, and the edges of the platters and dishes should be made perfectly clean and neat.

All soiled spots should be removed from the outside of pitchers, gravy boats, and every article used on the table; the handles of the knives and forks must be clean, and the knives bright and sharp.

In winter, the plates, and all the dishes used, both for meat and vegetables, should be set to the fire to warm, when the table is being set, as cold plates and dishes cool the vegetables, gravy, and meats, which by many is deemed a great injury.

Cucumbers, when prepared for table, should be laid in cold water for an hour or two to cool, and then be peeled and cut into fresh cold water. Then they should be drained, and brought to the table, and seasoned the last thing.