To observe the rules given for maid service when without a maid, would be an unnecessary tax upon one’s time and strength. The serving can be done nicely if attention be paid to certain points.

To avoid disturbance and frequent rising from the table, all foods which the temperature of the rooms will not affect should be placed upon the table or the serving table.

It is a good plan to have some young member of the family circle perform what service is required. For this kind of service it is permissible to remove plates or dishes two at a time, one in each hand, and to leave a person without a plate. This is, of course, contrary to conventional service.

A FEW STANDARD RULES FOR SERVING

1. Pass and place everything from the left, except beverages and extra silver belonging on the right.

2. Place and remove plates one at a time. To save time, two plates may be brought to the dining room. Place one on the serving table and the other on the dining table; return to the serving table for the second plate, rather than to the pantry.

3. Use a folded napkin in the hand under all dishes served which contain food.

4. Use a tray only when passing or removing more than one article, as cream and sugar, or salt and pepper.

5. In removing a course, first take all dishes containing food, then soiled plates and silver.

6. Special watchfulness should be given by the maid that each person’s needs are attended to.

7. Two pieces of silver placed on a platter containing food to be served are more convenient than one, for the person serving himself.

8. No sound of preparation should come from the pantry.

9. Hot dishes must come to the table hot and served on hot plates. Cold dishes must be cold and served on cold plates.

10. A maid should always wear a clean fresh dress and apron.

PREPAREDNESS MAKES DOING EASY

The great majority of the American housewives do their own work.

A bit of hourly help now and then is the extent of help in thousands of representative homes.

To be able to prepare a perfect meal, have the house in order, the children happy and spotless, the table attractively set, and to serve the meal oneself at the same time retaining one’s poise, occupying the hostess’ place at the table, directing the conversation and creating a feeling of true hospitality is, perhaps, the greatest test of one’s generalship.

These suggestions will help make the accomplishments a pleasure.

1. Plan menu and do all buying excepting fresh salad materials.

2. Prepare as much as possible of the company meal.

3. Put the house in order.

4. See that all silver, china, glassware and linen is in perfect condition.

1. Set the children at an interesting game early in the day where they will be free to romp. They will then want a rest at your busy time.

2. Think what a joy these guests are to be and how happy you want to make everyone.

3. Do necessary finishing touches, arranging decorations, and rest ten minutes, enjoying your anticipated pleasure before beginning the actual preparation of the meal.

4. Manage a rest period of twenty minutes before dressing for dinner, and call to mind a few amusing incidents to relate.

The ideal hostess is never tired or worried and has a fund of interesting conversation.

THE THREE FORMS OF TABLE SERVICE

1. The Russian Service is most formal. No food is on the table except candy and nuts. All serving is done from the pantry or the serving table. The food is attractively arranged upon suitable dishes from which each person helps himself; or portions may be arranged upon plates, one of which is placed before each person. The former method is preferable.

2. The English Service is informal. The food is placed upon the table and served by those seated at the head and the foot. If one has a maid, the passing is done by her; if not, by those sitting at the table.

3. The Mixed Service is a combination of the two mentioned and requires the service of a waitress. Some of the courses are served “from the side” (Russian), and some “from the table” (English). Frequently the meat is served from the table and the accompanying vegetables served from the side (Russian).