Home Haven Homemaking Lesson

Sweet Blessings to you this fine Monday from Home Haven!

Mondays I'm focussing on my 1926 copy of

The Art Of COOKING AND SERVING

by Sarah Field Splint.

I'm not quite sure what Sarah will say in this part of the first chapter about luncheons.

I am in hopes of gleaning some helpful and creative tips.

Moving right along.

Table Service in the Servantless House

THE FAMILY LUNCHEON

The homemaker who from choice or necessity serves dinner at night has need of all her ingenuity in making the mid-day luncheon an inspiring meal. Nearly always there are left-overs to be used up and only a woman with a glowing imagination and the true glowing instinct can make them look and taste enticing.

Everything must be done to make the luncheon table attractive. There should always be a pretty centerpiece and, as at breakfast, the low bowl with a few flowers in a holder in the Japanese fashion or a bowl of gaily assorted fruit is better than the more pretentious centerpiece. In one household where the mistress "can make anything grow" a succession of tulips, daffodils and narcissi is kept blooming indoors throughout the winter and the vivid blossoms in a deep-toned blue or an ivory bowl make a lovely bit of color in the center of the table when all the world outside is gray.

The informal type of table covering is the only correct thing for luncheon and no end of variety is possible. Pretty luncheon cloths or sets of runners are being made now of all sorts of materials besides linen-- of checked ginghams, or of a fine quality crepe or even of closely woven straw and grass.

The table is set with the silver necessary to the meal. If soup or bouillon in cups is the first course, the bouillon spoon will be placed at the right of the knife, just as the fruit spoon was for breakfast. The salad fork, if needed, will occupy the place immediately to the left of the plate, with the meat fork beyond it, following the rule that the last piece to be used shall be nearest the plate.

If layer cake or pie happens to be the dessert, an extra fork will be required and this may either be placed before each person just before the dessert is served or it may be put on the table in the beginning, in which case it will take up its position next to the plate, causing the salad and meat forks to be shifted to the left. Theoretically, silver for the last course is not supposed to be placed on the table until the time comes to serve that course, but such a ruling is very sensibly modified for the maidless house.

Comfortingly enough, it is no great blunder, either, to serve soup in plates at an informal family luncheon, though for a formal one only cups with double handles (bouillon cups) would be possible. Soup in plates demands a soup spoon, of course, so place it to the right of the meat knife and omit the bouillon spoon.

When the family assembles, the soup will be at each place, in plates as hot as they can be made, or in summer icy cold cantaloupe or fruit cocktail will substitute for it. If there is no introductory dish, then the main course will be on the table so that the housewife may sit down with the rest of the family and stay seated. If the dessert is one that does not need to be kept hot it should be placed on the serving table or tea-wagon before the meal begins and served from there.

Where there are small children requiring something different from the regular menu, it is a good plan to supply their plates in the kitchen and bring them in ready for immediate consumption, so saving the children's patience and one's own steps.

In some households there are children of an age sufficiently dependable to be trained as waitresses (or butlers). A wise mother will encourage her girls and boys to assume this share of the family responsibilities, and will cultivate their pride in doing their task well and saving her so many steps.

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Next week ENTERTAINING AT LUNCHEON

What did I learn this week? That my Mom used some of these practices while raising her family (which included me!) and encouraged a more informal meal presentation than Sarah.

If you're desiring a more formal lunch time, then the centerpiece is a must along with tablecloth, silver and dishes. A balance of all the food groups should be honored.

We didn't usually use hand linens or cloth napkins with a meal. It was paper napkins or folded paper towels. The large formal meals was usually Thanksgiving Dinner once a year.

Daily meals were with Mom's everyday dishes, not china or paper plates. Child proof dishes. It is only now that paper plates are used for family gathering so more time out of the kitchen can be devoted to people. More time to visit when the plates go into the trash. Silverware is used and drinking glasses.

I remember when I was engaged to get married back in 1974. I was so excited to have a table at the local gift store that displayed my personal selection of items that I would enjoy receiving for a wedding gift. Today's Brides are honored with a computerized print out list. I would think that some classy stores would still actually have a display for the registered Brides.

When my daughter was engaged, Campbells in Manhattan had a neatly printed out note card placed in front of the china settings to announce what the Bride's selection in china and stemware were. Also a store book with noted items were recorded for shoppers to refer to.

Campbells is no longer there.

I wanted to have a china set when I was a young bride. Mom told me I wouldn't need it. I was disappointed because I wanted china. Today I have china. I have plans on using it more. I really like dishes!!!

God loves you and thinks you're the apple of His eye.

Are you a part of the Body of Christ?

If so, you're His Bride. I would imagine that God will let you have the china pattern of your liking in Heaven!

Here's smilin' at ya,

~Deanna~