When serving fruit, use for each person a fruit plate, on which is a fruit doily, and finger bowl one-third full of warm water. On the plate at the right of the bowl lay a silver fruit knife, on the left of the plate a fruit spoon.
Such things as mustard, vinegar and olive oil cruets which may be wanted, should be in readiness on the side-table or in the pantry.
I think it is a good idea to make a specialty of serving waffles. I found that my waffles pleased everyone. If you advertise that you are serving waffles with maple syrup, chocolate or coffee, I am sure you will have all the business you will be able to attend to. Waffle receipt is in Cook Book under the head of Waffles and Creamed Chicken. I also found my chocolate cake a great favorite with everyone.
With my book of receipts you should make a success of your Tea Room.
Below I will give you a sample menu just to give you an idea of arrangement, but I will not quote prices.
If there are any questions you wish to ask me in regard to your Tea Room, write me and I will gladly answer them.
Yours for success,
(Mrs.) Ida Lee Cary.
MENU (Sample)
BEVERAGES
Tea—Breakfast, Ceylon or Japan
Coffee
After Dinner Coffee
Chocolate or Cocoa with whipped cream
Milk
Iced Tea or Coffee
Lemonade, hot or cold