Overview:
This text offers a comprehensive guide to proper meal preparation and serving etiquette for various occasions, including formal dinners, luncheons, and afternoon teas, all written in the style of the early 20th century. The book covers everything from setting the table and proper napkin folding to the appropriate wines to serve with each course. The text also provides practical tips for interior decoration, including color palettes for different rooms, furniture arrangements, and guidelines for choosing period furniture.
The first part of the book focuses on meal preparation and service, outlining the necessary tools and techniques for a successful meal. The text highlights the importance of planning the menu carefully, taking into consideration factors like food value, contrast of flavors, and appropriate pairings of sauces and vegetables.
Key Findings:
- Formal vs. Informal Dinners: The book distinguishes between formal and informal dinners, outlining specific etiquette rules for each, such as the number of waitresses required and the appropriate glassware for each course.
- Menu Planning: The text emphasizes the importance of considering food value and contrast when planning a menu, as well as appropriate pairings of sauces and vegetables.
- Interior Design Principles: The book highlights the importance of considering lines, curves, proportion, and color harmony when decorating a room.
Learning:
- Table Etiquette: The reader will learn about the proper table setting for different occasions, including the correct placement of silverware, napkins, and glassware.
- Serving Etiquette: The reader will learn the proper techniques for serving food and beverages, including the correct side to serve from and the appropriate ways to handle serving dishes.
- Menu Planning: The reader will learn how to plan a balanced menu for a multi-course meal, considering factors like food value and contrast.
- Color Harmony: The reader will gain an understanding of how to choose and combine colors effectively to create a specific mood or ambiance in a room.
- Furniture Arrangement: The reader will learn how to arrange furniture in a room to create a balanced and functional space.
Historical Context:
This text was written in 1922, during a time when social etiquette and proper dining practices were considered essential for a civilized and refined society. The book reflects the social norms and expectations of the era, with specific attention given to the importance of formal dinners and the proper serving of alcoholic beverages. The changing roles of women and the rise of new technologies like electric toasters are also reflected in the text.
Facts:
- The “buffet” lunch is a light meal eaten standing, with plates, silver, and napkins conveniently arranged on a laid table.
- The “buffet” supper is similar to a buffet lunch, but may include lighted candles and a more varied menu.
- Formal luncheons are served at small tables and require service by maids.
- Cocktails are typically served before a formal luncheon or dinner.
- Fruit cocktails are served in champagne glasses, with a large strawberry garnish.
- Soup should always be served in soup plates at dinner, never in bouillon cups.
- Wineglasses are still commonly used in formal dinners given in private homes.
- Three wines may be served at a formal dinner, but the best social form prefers one or two.
- Sherry should always be served cold, at a temperature of 40° Fahrenheit.
- Madeira may be served at a temperature of 65° F., or that of the room.
- Sauterne should be served cold, at a temperature of 50° F.
- Rhine Wine should always be served cold: 40° F.
- Claret should be served at room temperature, or one of 65° F.
- Champagne should be ice-packed for several hours before serving, at a temperature of 35° F.
- Sparkling Burgundy should be served at a temperature of 70° F.
- Port should be served at a temperature of 55° F.
- Cordials are served plain, with crushed ice, or with cream.
- Crême de Menthe is traditionally served with crushed ice and a straw, though this is unusual in private home service.
- Chartreuse (green or yellow), Benedictine, Grenadine, Apricot Brandy, Curacoa, and Dantzig Eau de Vie are usually served without additions or ice.
- Noyau, Kirschwasser, Maraschino, and Grenadine may be served as cordials, or reserved for flavoring puddings, ices, and sauces.
Statistics:
- The mean average temperature for serving Sauterne is 50° F. This is a common practice to help preserve the flavors and aromas of the wine.
- Rhine Wine should be served at 40° F. This cooler temperature is preferred to enhance the wine’s crispness and refreshing qualities.
- Champagne is ideally served at 35° F. This temperature ensures that the bubbles are crisp and the flavors are well-balanced.
- Sparkling Burgundy is best served at 70° F. This warmer temperature allows the wine’s full body and flavor to come through.
- Port wine is usually served at 55° F. This temperature helps maintain the balance of sweetness and tannins in the wine.
- The “buffet” lunch may include one or two hot and one or two cold dishes.
- The “buffet” supper may include a variety of hot and cold entrées, salads, sandwiches, and desserts.
- The formal luncheon may include a cocktail, soup, fish, meat, salad, and dessert.
- The formal dinner may include a cocktail, soup, fish, entrée, roast, salad, and dessert.
- Afternoon tea typically involves serving sandwiches, cakes, and assorted beverages.
- The “chafing dish supper” allows guests to help themselves to various dishes prepared at the table.
- The ideal temperature for serving sherry is 40° F.
- A room with black paneling needs two or more warm colors to create a balanced effect.
- The ideal lighting for a dining room is side lights, rather than a central drop light or dome.
- A large rug is preferred for a large living room, while several smaller rugs may be used for a small room.
Terms:
- Canapé: A small, savory appetizer consisting of a base of bread, cracker, or pastry topped with various ingredients.
- Cocktail: A small, alcoholic drink typically served as an appetizer.
- Entrée: A small dish served between the soup and the main course of a meal.
- Frappé: A frozen or chilled beverage, often made with fruit, ice cream, or yogurt.
- Hors d’oeuvre: An appetizer served before the main course.
- Lambrequin: A decorative valance, usually made of fabric, that hangs over a window or doorway.
- Pièce de résistance: The main course of a meal, often the most elaborate or expensive dish.
- Sorbet: A fruit-flavored ice, often served as a palate cleanser between courses.
- Wainscot: A decorative paneling covering the lower part of a wall.
- Wafers: Thin, crisp, and often savory crackers served with appetizers.
Examples:
- Fruit Cocktail Recipe: The book provides a recipe for a fruit cocktail, which includes shredded pineapple, halved strawberries, and grapefruit pulp.
- Roast Turkey and Stuffing: The text provides a sample Thanksgiving menu that features roast turkey with chestnut stuffing and giblet gravy.
- Red Living Room: The text warns against using too much red in a living room, as it can be overwhelming and cause headaches.
- Blue Bedroom: Blue is recommended as an ideal color for a bedroom, as it evokes a feeling of repose and tranquil ease.
- Children’s Play Room: The text suggests using colorful wall paper with friezes featuring fairy tale characters, Mother Goose, or Noah’s Ark to create a cheerful and engaging playroom.
- Period Furniture: The text cautions against mixing different period furniture styles in the same room, as it can create an awkward and clashing effect.
- Louis XV Furniture: Louis XV furniture is described as being ideal for ballrooms, boudoirs, and formal dining rooms.
- Colonial Furniture: Colonial or Georgian styles of furniture are recommended for Colonial homes.
- Adam, Sheraton, Heppelwhite, and Chippendale Furniture: These styles are described as being well-suited for simpler rooms.
- “Chafing Dish Supper”: The text explains how to host a “chafing dish supper,” where guests can help themselves to various dishes cooked at the table.
Conclusion: This 1922 text offers a fascinating glimpse into the social etiquette and dining practices of the era. It provides practical advice on meal preparation, serving etiquette, and interior decoration, reflecting the importance of maintaining a refined and civilized lifestyle. While some of the specific practices and recommendations may seem outdated today, the book’s emphasis on careful planning, attention to detail, and creating a welcoming atmosphere remains relevant in today’s world.