CAKES SHOULD BE KEPT AWAY FROM BROWN PAPER AND WOODEN BOXES. 151 931. A "High Tea" is where meat takes a prominent part, and signifies really, what it is, a tea-dinner. A white cloth is used, and two trays, one for tea and one for coffee, prepared as at breakfast. 932. Hot Buttered Cakes, plain and sweet, are chiefly used at tea. 933. The Afternoon Tea signifies little more than tea and bread-andbutter, and a few elegant trifles in the way of cake and fruit. This meal is simply to enable a few friends to meet therefore, there is never a large party and talk comfortably and quietly, and, asked, and frequently it only amounts house take as a reviver before dinner. to a mere cup of tea that the ladies of the preferred there should be a splendid | in the way of sweet eatables are promelon or a pineapple. Ices may be vided. See 944. served either in glass dishes, or the icepails may be placed at the top and the bottom of the table. When preserved ginger is to be offered, it is usually after the ices; this is to heighten the palate. When there are two principal dessert dishes, put them to the host and hostess, or upon either side of the centre vase of flowers. Frosted or crystallized fruit is served in glass dishes, with ornamental paper d'oyleys. Put a dessert-plate to each person, containing two wine-glasses, lying down stem to mouth, on the top of a dessert-knife, fork, and spoon. The plate should have a d'oyley upon it; and those etched in jean are very much in vogue at the present time. The dishes must have their respective implements close to them, such as the grape-scissors, melon-cutter, etc. Have finely-sifted loaf sugar in nice looking-glass, or electro, or silver bowls, with sugarladles, either upon the table or the sideboard; and if cream be required, let it stand by the dish it is to be served with. An elegant glass water-jug, with two corresponding drinking-glasses, should be placed somewhere near the centre of the table. Wine is put, decanted, at the top and bottom. 928. Finger Glasses.-When these are introduced, each should be filled to within two inches of the brim with cold water in summer and slightly warm in winter, or scented waters, and placed at the right hand of the plate. 929. Coffee and Tea at dinner are served last, and are poured into cups and handed round on a tray to the guests by the servants, together with cream and sugar. 934. Tea Parties.-When there is a veritable tea-party, such as Our grandmothers delighted to give-and these are far from unfashionable-the repast differs little from the family one just mentioned; only that there would be extra provision made and, probably, more attention bestowed upon it. 935. Suppers.-Suppers are modified dinners. The cloth is laid in the same way as for dinner, only that side or extra cloths are not required. Secondary cookery is of great use in the Beer and wines are supper meal. served at supper. And at a partysupper much display can be made by a nicely-arranged assortment of jellies, creams, and other sweets. There are 930. Tea. There is tea and tea: the substantial family repast in the house of the early diner, and the afternoon cosy, chatty affairs that late diners have instituted. 66 Both are eminently feminine; both should be as agreeable and sociable as possible. The family tea meal is very like that of breakfast, only that more cakes and knickknackery 936. Waiters, or Waitresses, must be very neatly attired. The former's costume is a black suit, a white necktie, and white gloves (fearfully resembling that of one of the gentlemen guests). The latter should have on a muslin apron (white) and CUT VEGETABLES SHOULD BE KEPT QUITE FREE FROM WATER TILL REQUIRED. 152 SPECIFIC INTERVALS BETWEEN MEALS PROMOTE DIGESTION. irreproachable collar, cap, and cuffs. They should be quick-sighted, defthanded, and soft of foot. There should be at least one waiter on each side of the table, at a moderately large dinner party. 937. Waiting at Table. The waiting commences from the head of the table, and there must be other waiters, or rather the waiter's assistants outside the door, to bring the dishes and remove them entirely from the person, unless room. The waiter must stand at the the bottom; the cloth is for two good pur- 938. Use of Crumb Brushes.Dinner over, the crumb brushes are brought into requisition; the dessertplates and dessert-dishes arranged upon the table; and after everything is in proper order, a few dishes are handed round by the attendants, who then leave the room. 939. Breakfasts for the Family. -The following suggestions for breakfast are submitted to choose from: Monday.-Coffee, tea; French rolls, broiled herrings, porridge made in a mould and turned out, and eaten with sweet or sour sauce (may be made in small moulds and arranged like little puddings upon a dish), or hot porridge. Tuesday.-Chocolate or cocoa, tea; dish of snacks, viz., made by pouring a little melted butter upon very meaty bones, and dredged with a seasoning of pepper, salt, and a little flour, put into a portable oven before the fire for about 40 minutes till of a nice brown colour (or they may be broiled over a clear fire); serve with remains of yesterday's gravy or a nice sauce; a dish of plain boiled eggs, if seasonable, or plain fritters. Wednesday.-Coffee, tea; fried eggs on toast; the remains of yesterday's fish, if any, fried, with melted butter and potatoes; slices of cold meat arranged tastefully with a garnish upon a pretty dish. Thursday.-Cocoa, tea; a dish of any meat left from the previous day, minced, seasoned, and simmered from 20 to 30 minutes, and garnished with toasted sippets of bread; dry toast. Friday.- Coffee, tea; hot buttered toast; fried potato chips (potatoes cut into narrow, thin chips, three inches long, quarter of an inch wide, and fried of a golden-brown); pile them in pyramidal form upon a dish; home-potted meat of some kind. Saturday. Tea, chocolate; cold meat, turnovers or patties; baked or grilled mackerel, or, if in summer, soused ditto; dry toast. Sunday. - Tea, coffee; cold meat fricassée from any odds and ends—thus: cut the meat into trim, neat, thin pieces, taking out gristle and superfluous fat; thicken some reserve gravy with flour, and seasoning as preferred, put the meat in it and warm it up; it does not require to be boiled; you may add a THE BEST PLACE FOR KEEPING A CAKE IS A RECEPTACLE MADE OF TIN. EATING BETWEEN MEALS IS LIABLE TO BE VERY INJURIOUS TO HEALTH. 153 taste of lemon juice; poached eggs on | for little dinners are submitted to choo toast; broiled bacon. from : 940. Eggs and Bacon, bought without "rhyme or reason," are standard items to groan over in the expense book too frequently. 941. Luncheons for the Family. -The following suggestions for lunch eons are submitted to choose from : Monday. Bread, cheese, butter; minced veal, if yesterday's dinner was veal, mashed potatoes nicely browned; potted meat, salad. Tuesday. Bread, cheese, butter; celery, if in season; fried cutlets of whatever meat there is to spare; a purée of rice; any cold tartlets, salad. Wednesday.-Bread, cheese, butter; hash, cold meat patties, roast potatoes, salad. ; Thursday. - Bread, cheese, butter cold ham, the remains of a cold tongue, cut in neat slices, and arranged prettily on a dish with parsley garnishing; a cake of any nice plain description, or dish of plain custards, salad. Friday.-Bread, cheese, butter; any kind of fish that is in season, and that is cheap, fish-sauce, boiled potatoes; a dish of cold meat in slices, salad. Saturday. Bread, cheese, butter; hash, or mince, or stew; or broiled bones of anything that will not last over Sunday; appropriate vegetables. A mould of blanc-mange, or of jelly; salad. Sunday. Bread, cheese, butter; cold game, chicken, or simple meat pie made very nicely, mashed potatoes (these are economical dishes, as there are always, or nearly always, cold pota toes left at dinner, both at the head and at the servants' table); a dish of custards, or simple creams, or jellies; salad. 942. Sunday Work. Sunday luncheons ought to be prepared on Saturday, with the exception of the vegetable or vegetables. If not, a hot luncheon and a hot dinner will take almost the whole of the cook's time, and this should not be. 943. Little Dinners for the Family. The following suggestions (up to April), or turbot (to July), or Monday.-Pea soup (green, in summer). Cold roast beef. Toad-in-thehole, from yesterday's lamb. Haricot in season; if not, haricot beans. Plain of American meat, with stewed peas, if dish of rump-steak. Fruit pie, the remains of yesterday's mould of jelly, dish, muffin, or tapioca pudding with cut up into blocks and piled in a glass sauce, and fritters of orange, or snow if in winter, or of fruit in season. Cheese, etc., and dessert. Fried Roast fillet soles or boiled mackerel. haunch of mutton, minced veal, with (using up the bone of the fillet with Friday.-Ox-tail soup. Roast ribs boiled rabbit. of beef, kidney-pudding, pork cutlets, A mould each of jelly and blanc-mange, or a rice flummery, CHEERFUL COMPANY AND GOOD SURROUNDINGS ARE GOOD FOR DIGESTION 154 LIGHT SUPPERS ARE GENERALLY AND JUSTLY RECOMMENDED. two side dishes of tartlets, and simple creams. Cheese, dessert. Saturday.-Vermicelli soup. Roast leg of mutton, a pair of boiled chickens, bubble-and-squeak, minced beef. Apple tart, plain pancakes, ginger pudding. Cheese, etc., dessert. 944. Teas for the Family.-The following suggestions for tea are submitted to choose from : Monday.-Slices of bread-and-butter, and slices of thinly-cut bread on separate but corresponding dishes; the latter are for marmalade or jam, or honey spreading. There are many persons who, whilst they are very fond of these sweet things, consider them quite nauseous with the addition of butter; where there are children, it is a wasteful, expensive method of feeding to allow buttered bread to be spread with jam, etc. A standard family cake, one of the "come and cut me " kind, nice enough for the grown-ups, and suitable for the children. A rack of dry, crisp toast, and little glass dishes filled with preserves (these are a great ornament to a tea table). Coffee and tea, or one only of these beverages. Tuesday. The same dishes, respecting bread and bread-and-butter; the family cake, which will still be presentable, perhaps; two dishes of different kinds of home-made small cakes; two dishes of whatever fruit is in season and reasonable in price; a box of sardines. Coffee or tea, or both. Wednesday.-Bread, and bread-andbutter, muffins and crumpets, if in season; a dish of stewed prunes or stewed pippins; cake of some sort ; shell-fish, if in season; marmalade. Tea and coffee, etc, Thursday. - Bread, and bread-andbutter, buttered toast in rounds, kept crisp and hot; a scalded haddock; seed cake, jam. Tea and coffee, etc. Friday.-Bread, and bread-and-butter, a dish each of plain and sweet buns, potted meat or potted lobster, dry toast, honey. Tea, coffee, etc. Saturday.-Bread, and bread-andbutter, cake, fresh or dried fruit (two dishes), milk scones, hot biscuits or cakes, preserve. Tea, coffee, etc. Sunday. Bread, and bread-andbutter, dry toast, cake or cakes, potted meats, shrimps, sardines, jam marmalade, or honey, or all three. Coffee and tea, etc. 945. Suppers for the Family.The following suggestions for suppers are submitted to choose from : Monday. - Bread, butter, cheese, salads either dry or mixed with dressing, ale, porter, and water (wine if permitted), a cold joint, a dish of simple oyster patties, when these are seasonable and cheap; a plain custard pudding, a fruit tart, pickles. Tuesday. Bread, butter, cheese, salads, hashed meat, fried potatoes, a dish of jellies in glasses, a plain rice blanc-mange, the usual beverages, any potted meats and foreign condiments preferred, pickles. Wednesday.-Bread, butter, cheese, salads, bubble-and-squeak, roast potatoes, tartlets, roly-poly pudding, pickles, beverages. Thursday.-Bread, butter, cheese, salads or salad (if these are plentiful, dishes of green should be, and look well, on a table; they add considerably to the appearance of the other dishes), fried sausages, boiled potatoes, cold meat, apple pudding, pickles, beverages. Friday.-Bread, butter, cheese, salad, little puddings made with a suet crust, filled with cold remains of almost any meat, fowl, or game, and seasoned; vegetables according to the description of meat in the puddings, lemon pie, simple creams or jellies in glasses, beverages. Saturday. Bread, butter, cheese, salads, chicken pie, any cold meat that may be minced, stewed, or hashed, or formed into a ragoût; mashed potatoes, rice pudding with milk, and roasted apples, beverages, etc. Sunday. - Bread, butter, cheese, salad, patties of meat, cold roast meat, no vegetables, potted meats, and fish, with appropriate sauces for the latter, a mould of jelly, a Charlotte Russe, a dish of small custards, and one of small tarts; pickles, condiments, and beverages. EARLY DINNERS MAKE TOLERABLE SUPPERS NECESSARY. PURVEYING, AND THE PRACTICAL DUTIES OF 946. Assizes.-In olden times the prices at which the chief necessaries of life were sold were regulated by Act of Parliament, and the local authorities were bound to see that the requirements of the Legislature were observed. In the present day, when the "Court of Assize" is spoken of, or the "Assizes," as the term is now more generally used in the plural, we understand that reference is made to the periodical circuits of judges of the High Court throughout the counties of England and Wales for the purpose of administering justice in the trial and determination of civil and criminal cases. Formerly, however, the word assize was also applied to every statute enacted with the view of regulating the weight, measure, and proportions of ingredients, and the prices of articles sold in the market, as the "assize of bread," and other provisions. 947. Assize of Bread.-By this means uniformity in the price of bread, etc., was secured throughout the kingdom, and in no part of the country was it possible to sell bread at a higher or lower rate than in any other. Assizes of bread, however, have long been numbered among the things that were. 948. Wheat and Bread Prices. -When the miller has secured remuneration for his labour, wear and tear of machinery, etc., in converting a quarter of wheat into flour, it is reckoned that the available produce of the wheat is one and a half sack of flour, which may be sold at the price which is given for the wheat. The price of a sack of flour will, therefore, be just two-thirds the cost of the quarter of wheat from which the flour has been made. The sack of flour weighs 280 lbs., and will yield, owing to the water, etc., that is added to it when it is made into bread, 360 lbs. of bread, or of four-pound loaves. It is estimated that if the baker adds Id. to the net cost of every quartern loaf he made, he is sufficiently remunerated. According to this, if wheat were 45s. per quarter, and flour at 30s. per sack, the net cost of the flour in each four-pound loaf would be 4d., and the selling price 5d.; to be perfectly fair, however, to the baker, let us put it at 51d. TABLE OF RELATIVE PRICES OF WHEAT, FLOUR, AND BREAD AT Bread. Flour Wheat per Qr. per Sack. Net Selling Cost. Price. S. S. d. d. 39 26 5 42 28 54 REFRAINING FROM GOOD SUPPERS MAY BE OVERDONE. |