Thus, in preparing a dish of fricasseed fowls, or stewed fowls, or cold fowls warmed over, small cups of boiled rice can be laid inverted around the edge of the platter, to eat with the meat.
Sweetbreads fried brown in lard, and laid around such a dish, give it a tasteful look.
On Broiled Ham, or Veal, eggs boiled, or fried and laid, one on each piece, look well.
Greens and Asparagus should be well drained, and laid on buttered toast, and then slices of boiled eggs be laid on the top, and around.
Hashes, and preparations of pig’s and calve’s head and feet, should be laid on toast, and garnished with round slices of lemon.
Curled Parsley, or Common Parsley, is a pretty garnish, to be fastened to the shank of a ham, to conceal the bone, and laid around the dish holding it. It looks well laid around any dish of cold slices of tongue, ham, or meat of any kind.
The proper mode of setting a dinner-table is shown at Fig. 7, and the proper way of setting a tea-table is shown at Fig. 8. In this drawing of a tea-table, small-sized plates are set around, with a knife, napkin, and cup plate laid by each, in a regular manner, while the articles of food are to be set, also, in regular order. On the waiter are placed the tea-cups and saucers, sugar bowl, slop bowl, cream cup, and two or three articles for tea, coffee, and water, as the case may be. This drawing may aid some housekeepers in teaching a domestic how to set a tea-table, as the picture will assist the memory in some cases. On the dinner table, by each plate, is a knife, fork, napkin, and tumbler: on the tea-table, by each plate is a knife, napkin, and small cup-plate.
[CHAPTER XXVIII.]
ON SYSTEMATIC FAMILY ARRANGEMENT, AND MODE OF DOING WORK.
Nothing secures ease and success in housekeeping so efficiently as system in arranging work. In order to aid those who are novices in these matters, the following outlines are furnished by an accomplished housekeeper. They are the details of family work, in a family of ten persons, where a cook, chambermaid, and boy, are all the domestics employed, and where the style of living is plain, but every way comfortable. The mistress of this family arranges the work for each domestic, and writes it on a large card, which is suspended in the kitchen for guidance and reference. On hiring a new cook, or chambermaid, these details are read to her, and the agreement made, with a full understanding, on both sides, of what is expected. The following is copied, verbatim, from these cards prepared for the cook and chambermaid.