File:Mrs. Seely's cook book; a manual of French and American cookery, with chapters on domestic servants, their rights and duties and many other details of household management (1902) (14787213843).jpg

Identifier: mrsseelyscookboo00seel (find matches)
Title: Mrs. Seely's cook book; a manual of French and American cookery, with chapters on domestic servants, their rights and duties and many other details of household management
Year: 1902 (1900s)
Authors: Seely, Lida, 1854-1928
Subjects: Cookery, American Domestics cbk
Publisher: New York : Macmillan Co.
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library

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s on the hosts right, or whom he has taken in;but when there are two dishes, the second should start with thehostess, who sets a good example by helping herself, whethershe wants any or not, and also makes the first cut into a timbaleor anything of that sort. A clearly written list of the dinner, with the accessories toeach course, should be posted in the pantry, and each servantshould know what he or she is to do. If the butler is compe-tent, he will, of course, attend to this, and if possible he shouldnever leave the dining room, where his especial duty, besidescarving, is, as his name implies, to serve wines. These commonlyare now: a white wine with the oysters, and Sherry with thesoup; Champagne is served with the fish, and continued through-out the dinner; good claret is given with the roast and game.Port with the cheese or savory, and Madeira with the fruit; butthe only real necessaries are Sherry and Champagne. Madeirashould always be served with terrapin. Table claret is often
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r DINNERS AND DINNER-GIVING 59 offered after the soup, and if a guest accepts, his glass is filledabout a third full, and he is given his choice of plain or mineralwater. Both of these waters should just have come off the ice,but it is better to put none in the tumblers, as some people dis-like it. In these days of gout and diet, so many persons drinkScotch whiskey and soda that it is usually offered, especiallyif Champagne is refused; and if whiskey is accepted, it is oftenserved in tall glasses, which are ready on the sideboard, leavingthe ordinary tumblers for water. These water tumblers shouldnot, by the way, be filled beforehand, as is sometimes done. Good claret should stand in a warm room before it is wanted,to let it settle and get mellow, for if it comes directly from thecellar it has a rough taste and no bouquet. Sherry for soup, on the other hand, is better if it has beenkept all day in a bottle in the ice-chest, and only decanted justbefore dinner. A brut Champagne is usua

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