The Expert Waitress: A Manual for the Pantry and Dining Room1912 - 155 Seiten |
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Bar-le-duc bonbons bone bowl of cut bread bread-and-butter plate breakfast bring brush butter Butter-spreaders carved carver carving-cloth celery centerpiece cereal chafing-dishes cheese china chocolate claret clean cloth coffee cover crackers Cream-jug crumbs cups and saucers cut sugar dessert-plates dining-room dinner doily dress edge expert waitress extra finger-bowl fish fresh fruit glacé fruits glass guest handle host hostess Hot Apple Pie hot plate ice-box ice-cream ivory soap jelly jug of cream knife and fork knives lady lamp left hand linen luncheon maid mats meal mint sauce offer oysters pantry pepper-pots person pieces pitchers platter Ramekins remove right hand rinse roast rolls salad salad-bowl Salad-forks salad-plates salt salt-cellars sandwiches sauce sauce-boat Sauterne served service-plates service-table sideboard silver slices soup spoon and fork spoons stand standing rib roast steel Sugar-tongs tablespoon teakettle things tray tumblers vegetables waitress wash wick wine wipe
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Seite 104 - Put one teaspoonful to each quart of water. To prevent chimneys from cracking, put them before using into a large pan and cover them with cold water. Bring the water slowly to a boil.
Seite 91 - ... not a trained worker and does not know the best ways of doing things." Before you begin to wash at all, arrange a good dry place to put your dishes when they are dry. Arrange so that you have room enough without letting clean dishes touch soiled ones or being obliged to put dry dishes on a wet spot. Begin with the glass and see that every glass is emptied before you begin to wash. Cold water in one, some milk in another, claret in another, will soon make your dish water unfit to wash anything...
Seite 106 - Knives and spoons must be placed at the right of the plate; forks at the left. Place knives and forks in the order in which they are to be used; the first one used on the outside. All glasses must be placed on the right.
Seite 102 - When a lamp has been burned, if one part is a little higher than the other parts it will char first, and, when well charred, can be rubbed off to the level of the rest. A bit of soft paper, a nail-brush, or, best of all, the unbroken finger of a glove, will do this successfully.
Seite 94 - Never, on any account, leave fhe dishes lying in the water while you go to attend to something elsewhere. To do so injures the gilding and coloring. Remember if you are quick, you can do a great deal before the water cools and you will have to change it only when it is soiled. There is good reason for washing dishes of one kind together, aside from the question of cracking and wiping. When they are washed and dry, they...
Seite 151 - ... reporting the rent to the owner of the cloth. It is not honest to let a fine carver rust for lack of attention at the proper time.
Seite 103 - Rochester, put a new wick in the burner, and saturate thoroughly with oil that part of the wick that is above the burner, which is best done by holding wick and edge of burner upside down in a shallow cup of oil.
Seite 62 - There may be one at each end of a large dining-room, affording a place to put down a vegetable or other dish without going the whole length of the room.
Seite 89 - ... soiled towels lying in the pantry. After each meal, wash out those you have used and hang them to dry. You may add a little diluted ammonia to the water and if you will provide yourself with a small sized washboard, which you can buy for 25 cents, you will find the work will be made very much easier. Once a week all towels that have been used should be thoroughly boiled and ironed. You need fresh ones each time for the glass and fine china, so do not let your supply of fresh ones get exhausted...
Seite 87 - But, on the contrary, if you consider it a workshop, to be kept shipshape, you will avoid these dangers. "Shipshape" means having a place for everything and everything in its right place.