HomeMy WebLinkAboutZurich Herald, 1935-05-09, Page 7assasaisarassessiseakiera
A Tress 3ride ' : Of Faraao'<xs Flier
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By Mair M. Morgan
THE PERFECT DINNER
A famous hostess was interviewed
the other day on the secrets of her
success,
"Why is it," she was asked, "that
your dinner parties' seen so effort-
less and to run just like clockwork?"
The lady .answered the question by
asking 'another.
"Do they?" ` she queried, "well, to
tell the honest truth, I find myself
working just as .hard planning and
preparing in advance, and keeping
an eagle eye out during the meal, as
I did for the first dinner party I
ever gave here as a bride.»
Correct Service
It isn't only interesting food and
interesting company that makes for a
third element which must be pres-
ent to lift that dinner to the plane of
perfection. That third element is—
coer.eet service. Service of a dinner
does not have to be elaborate in
order to be correct. It can be cor-
rect with just one to wait, or with
members of the family and their
guests alone. Perfection is a matter
of quality, rather than quantity.
If genius be defined as "an in-
finite capacity for taking pains,"
then the art of serving food correct-
ly can be defined as "earnest thought
and close attention to numerous de-
tails --big and little." In fact there
are at least 57 such details, divided
up about as follows. Dining Room,
"-2; Table, 7; Silver, 7; Glasses, 2;
'``Napkins, 2; Accessories, 6; Service
Table, 5; (hairs, 1; Waitress, `5;
Waiting, 14; Service, 5; Without
Maid, 10.
If you want to make an interest-
ing chick check-up, take a pencil and
a piece of paper, ancl see how many
details under each heading you can
write down, then compare them with
what follows.
1. The Dining Room
The room in which a meal is
served is important. Its temperature
and ventilation are points which
must not be overlooked. The lights
must be studied and so arranged as
to avoid a glare, be the glare from
the lights themselves or their reflec-
tions on glasses and silverware, • If
candles are employed, there should
be enough of them to give adequate
illumination, and their "'height in-
cluding the holders and their ar-
,'rangement should 'be An relation to
other decorations and the conveni-
ence of those at table. Temperature,
ventilation and illuminatien all bear
directly on the success of a dinner.
2. The Table
The table should be sufficiently
large to permit serving guests com-
fortably. 18 or 20 inches is a good
width for each cover. There should
be no crowding. A silence -cloth
should be used under the tablecloth.
Lay the cloth with the centre fold up
and in the exact centre of the table,
which incidentally suggests a hint on
proper laundering and ironing, so the
centre fold will come up correctly.
Tho height of the table decorations
anust be gauged skillfully, for if too
high they are awkward and if too
low are monotonous. Avoid over -
decoration, and do not allow the table
to look heavy :or crowded. Bear in
mind the color scheme It of the
room
c e e
•xs well as the colors of the different
" foods to be served. If it is a sea-
rssonal party, select flowers, place-
eards, and other little decorations,
,appropriately. If circumstances sug-
gest that the bare table be used, it
should be very carefully polished be -
for the doilies or runners are plac-
ed.
3. Silver
The largest plate to be used,
should be taken as the measure for
correct placing of the silver. The
position of the silver should not be
disturbed during the serving of the
tneal. Uniformity of arrangement of
silver, glasses, napkin, and dishes
should be worked out and followed
carefully, "Right-handed" silver is
placed at the right, such as knives
and spoons, and "left-handed" at the
left, such as forks, with the except-
ion of the oyster fork which goes to
the extreme right, Place silver in,
order of use, working from outside
to edge of plate. If, for a given
course, the salad or dessert fork is
the only piece of silver at the table,
it may be placed on the right.
4 Glasses
Glasses are placed at the right, at
or near the tip of the knife. If other
beverages in addition to, water are to
be served, glasses for them are
placed at an angle to the water
glass, angle and arrangement de-
pending on .number and style.
5. Napkins
At a formal- meal, place napkin on
service plate. At informal meals,
place napkin between knife and
fork, or at extreme left of fork. In
either event, place open end of
napkin.towards guest.
6. Accessories
Place salt and pepper shaker where
they may be reached easily. The
carving knife may be placed on
table at right of platter; carving
fork on left, and gravy spoon to
right of knife, for an informal din-
ner. If a formal meal, these will be
on serving table. If a knife sharpen-
er is Used, place to left of serving
fork and remove as soon as used,
Rests for these utensils may be plac-
ed to right or left of platter.
7. Service Table
Laying of the service table, or -
buffet, is important. If possible, have
covered to match the table linen.
Have duplicate of each piece of sil-
ver used on table, on service table,
in -fact several duplicates if possible.
There should also be an extra glass
and napkin or two. A napkin and
plate for crumbing are also required.
Butter, bread, etc., cream, sugar,
bonbons, and nuts, may be placed on
service table.
Although they had brokentheir engagement by previous con-
sent, Florence Desmond, British Actress, and Captain T. Campbell
Black, who won fame in the recent England -Australia air race, re-
considered and were married recently in London. Photo shows the
couple after` the ceremony
S. Chairs
Have chairs in neat rows, or if
table is oval shape have chairs in
harmonious relation to each other,
far enough from table edge so that
one may be seated with little effort.
When checking over the chair ar-
rangement, is a good time for a last
check-up on • dishes and silver :> in re-
lation 'to the menu to make sure
nothing is missing.
9. Waitress
A competent waitress or attendant
is essential to the smooth running of
a formal meal. The perfect waiter of
either sex is the one whose presence
is not felt in the dining room,
Guests should be conscious of the
perfect service, rather than of the
individual rendering it. The wants of
the guests should be observed and
supplied before they can be made
known. The waitress should stand
where the hostess can easily signal
her. The waitress is silent unless
asked a question, and seemingly deaf
to all conversation.
10. Waiting
Waiting is regarded by its expert
practitioners as a profession, and no
one is more critical of correct ser-
vice than the true waiter. Some of
the fundamental rules of the craft
that are practical for domestic use.
are: uniform, or livery, or aprons
and cap, are selected and provided by
employer (the housewife); rubber
heels on comfortable shoes are ad-
visable; careful attention should be
given to hair and hands; wash hands
before laying the table, and again
before handling food; use tray for
carrying silver, glasses and dishes to
lay table; handle cups by handles,
and glasses by bottoms; handle all
silver by handles, and avoid finger
marks; do not let fingers come over
edge of glasses under any circum-
stances; use a folded napkin when
dishes are hot or when dishes are so on, until all are served.
so small that the hand would be
seen; never fill water glass more
than three-fourths, and fol' a formal
dinner at home chill the water with
ice cubes in a pitcher or bottle on
the service table but do not put
cubes in glass; after guests are
seated, never. remove glass from
table to refill it, but pour from.
bottle slowly and have napkin fold-
ed around neck of bottle to catch any
drops; just before the dessert course,,
crumb the table with napkin and
plate, but going only to those places
that need this attention; bread and
butter plates are not used at strictly
formal dinners, but if used, place
butter pats in upper left-hand cor-
ner of plate just inside . the rine; hot
rolls are placed in folded napkins andl
corner is turned back as ' dish is
served to each guest, and be sure to
replenish supply as soon as it begins
to diminish on plate; as a general
rule, serve from the left with the
left hand, except beverages which
are served from the right, and re-
move soiled articles from right with
right hand.
11. Service
The hostess is sometimes served
first, as this enables her to give
signal to begin as soon as her ftrgt
guests are served. By being set d
fust, lxasters can
aisacheek .;.. correct flavors of foods and' rile will
use the correct utensil for each
course. It is quite correct for the
guests of honor to be served first,
the rank of the guest; the formality
of the meal, and similar factors help-
ing to determine this. Regardless of
who is served first, the hostess never
finishes eating before all her guests
are quite through.
12. Without .4 Maid •
Dinners "en famine," or family
service without a niaid, can be very
attractive provided merely that a
few simple directions are observed.
Avoid elaborate menus. Use a tea
table, especially if it has two shelves
and a drawer for silver, for service.
Salad and dessert may be placed on
this tea table, and later it may be,
used for soiled dishes from the main:
'course. It is located most conven-
iently at right of hostess. In serving
meat and vegetables, arrangement
depends on whether one or more per-
sons do the serving. If host serves
the meat, place platter directly in
front of him with plates at imme-
diate left. If he is to serve one of
the vegetables also, place dish at his
right. If some other member of
family serves the vegetables, host
will passnplate with meat along left
side of table to one serving vege-
tables, and plate is then passed along
to person sitting at host's right.
When host serves complete plate, the
first is passed to right and sue-
eeeding plates to other ladies and
then to man at right of hostess and
When tea or coffee Is served, place
container at right of hostess with
sufficient room for one cup and sau-
cer between container and her plate,
the rest. of the cups being placed at
left with handles towards hostess,
and creamer and sugar bowl directly
in front of her plate. Accessories
and special accompaniments to var-
ious courses are placed on table, and
person nearest them pass 'them to
the guests.
HOME HINTS
Worn Linoleum
Watch for any tiny holes in the
linoleum, and as soon as one appears
pour a little hot parafin in it, smooth
it over evenly with a knife, and let
it harden. This will prevent the bole
from enlarging.
* *
Woollen Blankets
After washing and drying the
woollen blankets, beat them well be-
fore storing. This will raise the fluff
and give them a much better appear-
ance.
* * *
Cocoa
It is found that cocoa is not suf-
ficiently digestible, it can be made so
by allowing it to, cool, removing the
globules of fat, and then reheating
it.,
* * *
Paint
If the lid of the paint can has
been thrown away and there is
some paint left over, try pouring
melted parafine over the top of the
paint. This will preserve the paint
and keep it soft until ready to use
again.
* * *
Soap Bubbles
When the children are blowing
soap bubbles, place a drop or two of
glycerin in the soapy water. The
bubbles will not break so easily and
will have more color.
Scouts Sold $134
Worth Of Apples
Siincoe — Simcoe troop of Boy
Scouts, under Scoutmaster Jack
Roxburgh, staged a very successful
somewhat adverse weather, the
apple day recently. In spite of the
public responded generously to the
appeal and the the total proceeds
amounted to $134. A substantial sum
will be netted to aid in the purchase
of equipment and towards the cost
of a summer eamp.
Scouts Switzer and Whiteside won
prizes for selling the most apples,
while Cuba Tom and Alan Donnelly
led their section. Martin Bros.
kindly loaned their store as head-
quarters for the drive.
FU MANCHU
"Forgive me if I have startled you,"
the girl m u r m u re d, laying a slim,
jeweled hand on my arm. But—is it
true—that Sir Crichton Davey
has been mur-
dered?"
By Sax Wanner
0 int'e>' se' nolan9t and Too Ain syndicate, tnw
:;
r r a ti ,
y
tsr I thou t1 had nayer
fs0atiatinly
t it'Ai?t •n;`rror6°$fo;sue
°pe;tit,ia tvpe, . the
elan of rfect
blonde, she had yii's•afid lalh'►. eat a.
creates Ai I lookiid into har bio, uestierdng eyes d harsh
suspicion sailed me„ a grotesque'itteq aveore;the til__e��ggm el
her lips due to ert, their kiss weuid tbgva lust "9dsh s Mork es
I had seen upen the dead man's handl .•
But 1 dismissed the fantastic notion
about the beautiful stranger as a fancy
bred of the night's horrors, No doubt she
was some friend or acquaintance of Sir
Crichton Davey's. Acting on that Idea, t
sought to tell her whet she asked as gently
as 1 could,
"I cannot say he has been
murdered," I told h"er, "but
he is
39
LESSON V,—MAL 5
SIN, REPENTANCE AND FAITH ,,•
Luke, 15: 11.24.
GOLDEN TEXT" -1f we confess .Our
sins, he Is faithful and righteous to
forgive us our sins, and to cleanse
u`s from all unrighteousness,—I, John
1; 9.
THE LESSON IN ITS SETTING.
Time and place -- 7,e events re-
corded at the beginning of Isaiah
occurred, approximately 760 B.G. The
Opening verses of the second chap-
ter of Mark record an event occur-
ing in the early summer of A.D. 28
at Capernatvm. The parables record-
ed in the fifteenth chapter of Luke
were uttered by Christ in January
A.D. 30, in Peraea. The events of
the second chapter of Acte occurred
in Jerusalem, A.D. 30. The Epistle
to the Romans -was written, probab-
ly from the city of Corinth, by the
Apostle Paul, A.D. 60.
"And he said, a certain man had
two sons,." A simple sentence of
fact, but assumes at least three
things: deep love, the love of a pa-
rent for his children, pride in his
sons; hope for his sons.
"And the younger of them said to
his father," The one that would, as
a rule, be given his own way prob-
ably more than the other children of
the family. "Father, give me the
portion of thy substance that falleth
to me." Each child got, according
to Mosaic law, one portion, and the
eldest got two portions (Dent, ..21:
17); in this case the youngest got
a third, and two-thirds remained the
common property of father and eld-
er son.
"And not many days after." He
did not go the moment he had -what
he wanted. "The younger son ga-
thered all together." To a tender
soul, the things of the home life
would have spoken eloquently of
love and care; but they had no such
voice for him. "And took his jour-
ney into a far country." What a
pull the far country has for many
a young man, and many a young wo-
man, an invisible magnetism. One
can live at home, and still be in
a far country, away from God and
from the way of honor and upright-
ness. "And there he wasted his
substance." His assets included the
strength of a young man, a muni-
ficent inheritance, religious train-
ing, a strong will and, no doubt, a
winsome persorlaIlt7 "`"Ninth riotous
living." The -word here translated
riotous means abandoned, profligate,
dissolute, with the idea of rushing
headlong into wickedness_
"And when he,had spent all." That
is the inevitable issue of waste.
"There arose a mighty famine in
that country." One of the many
ways in which God brings us back
to himself is by bringing distress
when we, as sinners, can least bear
it. "And he began to be in want."
Sin and Satan are man's greatest
robbers (John 10: 8, 10), yet this
phrase which speaks of suffering is
the first real hopeful indication we
have of this wretched man's possible
recovery.
"And be went," He should have
gone straight home. Pride kept him
from doing so. "And joined himself
to one of the citizens of that coun-
try." The verb means, literally, "to
glue together, to cement," hence "to
cleave to." He could have been in
the affectionate embrace of his fa-
ther; his wilfulness has driven him
to cling desperately to a stranger.
"And he sent him into his fields to
feed swine." This was to a Hebrew
the uttermost depths of degradation.
"And he would fain have filled his
belly with the husks that the swine
did eat." The huisks won't satisfy.
They may keep down the gnawing
pangs of hunger, they may stay the
appetite for the hour, but they do
not nourish, Take any pleasure or
pursuit that is ungodly, and you
know that this is all it does• "And
no man gave unto him," The inn
perfect active indieates continued'
refusal of any one to allow hien
even the food of the hogs."
"But when he cause to himself.';
The suffering of hunger, a conscionea
ness of failure and shame, hopeless
ness and loneliness, ba'ings him back
to himself, as .a drunken man coin+
ing back to sobriety, a patient come,
ing out of an anaesthetic. "He said'
How many hired servants of my fa.
ther's have bread enough and to
spare, and I perish here with hun•
ger!" He has not sunk so low but
that he can still say, "my father,"
"I will arise." There were many
things this young man could not do
even if he wanted to, e.g,, he could
not by his own will power break his
sinful habits. But he could arise,
"And go to my father." Ile is going
back to the place of love, back
where he belonged, back to the place
where he took the wrong road. "And
will say unto him, Father, I have
efinned against heaven, and in thy
sight." Every sin is a sin against
God as well as against man — be•
cause it injures the soul which God
labors so diligently to preserve.
"I aim no more worthy to be call-
ed thy son; make me as one if thy
hired servants." A broken and a
contrite heart, a spirit opt true hu-
mility,
umility, unmistakably indicate the
genuineness of his confession of sin.
"And he arose, and came to his
father." This young man first had
a change of heart, before he turned
about and returned home. 'Alit
while he was yet afar off, his :&er'
saw him." This shows that' the
father had been looking for him to
come back and was even looking at
this very moment as he came in
sight. "And was moved with comp
passion," Literally, compassion
means to suffer with another. "And
ran, and fell on his neck and kiss-
ed him." He did not win his fa-
ther's love—that love had always
been there. God loves us long be-
fore we love and obey him (I. John
4: 19).
"And the son said unto him., Fa-
ther, I have sinned against heaven,
and in thy :sight: I am no more
worthy to be called thy son. He went
back to that hour, and said: What
I thought right was wrong, and
what I thought would be liberty has
proved to be slavery.
"But the father said to his serv-
ants,
ereants, Bring forth quickly the best
robe and put it on him. Obliterate
the traces, ° of a - wretched peat as
soon as •possible. "And put a ring
ou his hand." It was not only a
token that his love for him had nev-
er died, but it was a pledge that it
should never die. "Aud shoes on
hila feet." The slaves wore no
shoes.
"And bring the fatted calf and
kill it, and let us eat, and make mer-
ry." Many believe that the slaying
of this animal was a sacrifice, and
that here we have hinted that atone-
ment was made for the sin of the
son.
"Por this my son was dead." His
abandonment to sin, losing himself
to his family, his home, his better
self, was death indeed (Romans 6:
13; Epb. 2: 15 5: 14; Rev. 3: 1).
"And is alive again." It is God's
great work, through Christ, to give
eternal life to those who were dead
in trespasses and sins (Romans .6:
4; S: 11); Epli. 2: 5; Col. 2: 13)
was lost," For the lost Christ
(Matthew 1S• 11; Luke19: �-
"And is found." The entire chapter
in devoted to illustrating how God,
through Christ, seeks out and finds
the lost. "And they began to be
merry." Nothing brings such joy as
returning to God, to obedience to
God's law, to accepting as Saviour
God's only begotten son. See Mate'
thew 2: 10; Luke 15; 7; Acts 8: 8.
"Affection is something over which
we have no control. It is something
you have or haven't, like red hair."
-=Clarence Buddington ICelland.
emostammaccerot
THE ZYAT KISS.—Strange Suspicion.
"Dead?" she exclaimed huskily. I nodded.. , . The
girl closed hor oyes, and uttered a low moan, swaying
dliEl�y a o ,