Food and Fine Dining
Quality and Taste, Not Quantity and Cost, ensure the most charming effect in table decoration. (Easy French Cookery 1910)
A superb selection of delightful articles on historical foods, dining, etiquite, and the menus, events and social gatherings around food on special occasions.
Formerly, the science of good living, the research after delicate viands, were the privileges of the few; nowadays epicures may be counted by legions.
Hot hors-d'oeuvre are any light dishes served at dinner, immediately after the soup or fish. Dry 'hors-d'oeuvre', such as: fries, 'croustades', cases, 'croquettes', and patties, are generally dished up on a folded napkin, placed on a dish.
Should the menu be intended for dinner including ladies, it must be composed of light, fancy dishes with a pretty dessert; if, on the contrary, it is intended for gentlemen only, then it must be shorter and more substantial.
In New York City, with hotels such as the Waldorf, the Manhattan, the St. Regis, and the Astor, the case is different, while Sherry and Delmonico have developed their restaurants to perfection which has brought them prestige and corresponding profit.
In the selection and serving of dinner, there is just as much care required as there is in its preparation. It is necessary to know what sort of food is in season, which should always be preferable, particularly in fish, game, and fowl.
It is an old American idea that luncheon or supper may be light, dinner varied and heavier, but breakfast must be wholesome and nourishing. This is based on the belief that it is natural for man and beast to wake up in the morning with a desire for food and unnatural to try to do the hardest work of the day with but a pretense at eating.
As a general thing the man in the family has kept the table carving knife in trim but has paid little attention to the unfortunate kitchen knives, and so they have been used and the housekeeper has '"made them do."
There are first, second and third-class passengers, secondary officers, engineers, stokers, ordinary seamen, stewards, and possibly other classes to be provided for in accordance with their classes and at the different hours assigned. And on board ship, every meal is served exactly to the stroke of the clock.
Terminology for cooking has changed little since the 1920s, and Mr. De Graf provides an easy to follow description that can be your recipe for success in the kitchen.
In an article contributed to the 1905 Church Family Newspaper, by A. Skovgaard-Pedersen, on Danish customs, we learn that in Danish family’s dinner is eaten about twelve, and a peculiarity of Danish dinners is that they generally begin with a course of what is called " spoon food."
The French have no halfway measures; they live either in a sealed-up house or practically au grand air. They sew, gossip, receive their friends and make open-air living-rooms of their gardens from the moment the first buds of spring appear.
Dining is a fine art, of which the mere satisfying of appetite is an important part indeed, but one that is far from being the whole. For dinner, as De Quincey has well observed, is not only the principal meal of the day, and therefore the meal of hospitality, but it also involves “the spirit of festal joy and elegant enjoyment, of anxiety, laid aside, and of honorable social, pleasure put on like a marriage garment.”
Professional humor frequently finds in the simple enumeration of the dishes of a meal a good opportunity for the introduction of "shop." At a judge's dinner given to members of the Bar to meet a distinguished legal luminary, neat miniature briefs, tied with red tape, lay beside each man's plate, endorsed in professional jargon with the visitor's name, "With you the Attorney-General." etc.
Although recognizing the priority of both services, it will be well to mention the difference existing between them and the English and the American service; first, they differ in the classification of the bills of fare and certain changes in the table service, these alone are enough to be interesting.
The fruit luncheons had been started on a small scale some months ago, and met with so great a success that they led the way to the present opening of this pretty saloon, cozy and warm in winter, light, airy, and cool in summer, and just the ideal place to meet and entertain a friend.
The Royal Victoria Yard is a big place with many different departments, although some of these concern themselves with the clothing and not the feeding of the hundred thousand men employed on her Majesty's ships.
The folding of the serviette, or table napkin, was always a matter of attention; at the present moment it is doubly so when the luxury of table decorations are carried to such an extent that ingenuity is constantly on the strain, not only to produce every possible variety of cartes de menu, but even fanciful stands to hold them or the guests' name cards in a prominent position.
Summer kitchens, with their electrical conveniences, and winter kitchens, with nil that they can boast of, whether in home or hotel, fade in glory before that kitchen of kitchens, the culinary department of an ocean liner.
The heavy polished copper vessels suggested a great hotel rather than a home; yet they were the kind and shape that were then in common use. In simpler homes they were made of iron instead of copper, because of the saving in expense.
Every kitchen, large or small, should be provided with the best possible utensils; this is a rule which any sensible person must admit; for it is unreasonable to expect cooking to be well done without the necessary implements.
In the world of thought, in the world of dress, in travel, in home life, in entertaining, in all social settings, what our grandfathers and grandmothers called luxuries have become necessities. But, nowhere is the advance of delicacy, or perhaps one should call it the increased cultivation of a fastidious taste, more clearly evidenced than in the art of dining.
The following lists are given for the purpose of assisting those who are about to furnish their kitchen in selecting the necessary articles. With kitchen utensils, as with everything else, the purchaser must first consider the extent of his resources; and it is frequently the case that articles must be dispensed with which everyone acknowledges it is desirable to possess.
A true Hollandaise Sauce calls for an overgenerous amount of butter and many eggs to make it as thick as one would wish. But more than that, its making is a precarious process at best.
Most of the these beautiful classic pieces are primarily erected on a flat surface and simply placed on the pedestals. This simplifies the work without changing the appearance of the cuisine pieces themselves.
When Madame Jackson Crocker Gouraud asked through the New York American for original suggestions for serving a dinner for a special occasion, for which she offered $5,000, the American Gastronom submitted the following Menu, explanations, and designs, for serving the same.
STANDING in the food line in Paris is both an amusing and an aggravating period of the feminine day's work. Don't make the mistake of thinking that this means getting something for nothing in these necessitous war times.
A host or hostess should never allude to the quality of the dishes or contents—either is in poor taste. The guests will discover their excellence without assistance.
A tea-wagon is a convenient addition to household equipment. Its general utility may be appreciated when it is used to convey the dishes to and from the table for breakfast, luncheon, and dinner.
It is a self-evident fact that the dining apartment, more than any other, must be bright and cheerful, for it is the family meeting-place three times a day, and perfect harmony makes not only for happiness but also for good digestion.
Although this Manual is devoted strictly to the folding of Dinner Serviettes, it must not be concluded that Serviettes should be used at dinners only, for they are necessary at all meals, be it breakfast, luncheon, or supper. Except on ceremonious occasions, they are for these minor repasts folded simply, and without any elaboration.
The chief advantage of the Danish bacon over that coming from other countries is its uniform quality. While in London, the writer visited the Smithfield Market and was shown sides of bacon from various countries.
Try to consider it, for a while, in a more wholesome connection, and see if you can not derive benefit from its employment at sensible meals for the family in the middle of the day and commonplace any night in the week suppers.
Savarin was naturally a thoughtful man, and an epicure. The simplest meal satisfied him, for all that he required was that it should be prepared artistically; and he maintained that the art of cookery consisted in exciting the taste.
Probably the greatest catering feat ever accomplished in the state of Illinois was handled by the Richelieu Catering Co. of Chicago in Springfield, on the anniversary of Lincoln's one hundredth birthday.
For travelers camping out there is probably no invention in the world in relation to cooking as useful as Captain Warren's cooking pot. A few bricks may be collected and ranged round with spaces between, filled with a little coke or coal, and the pot placed on the top.