File:The Boston Cooking School magazine of culinary science and domestic economics (1913) (14775710874).jpg

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Identifier: bostoncookingsch19hill_12 (find matches)
Title: The Boston Cooking School magazine of culinary science and domestic economics
Year: 1896 (1890s)
Authors: Hill, Janet McKenzie, 1852-1933, ed Boston Cooking School (Boston, Mass.)
Subjects: Home economics Cooking
Publisher: Boston : Boston Cooking-School Magazine
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library

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Buy advertised Goods — do not accept substitutes 477 478 THE BOSTON COOKING-SCHOOL MAGAZINE when the table is laid; after being seated, the rolls are lightly moved to the table as the napkin is lifted, this napkin being the one to be laid in the lap. The rolls lie on the table cloth during the eating of the soup. Query 2119.—When are olives eaten? If nuts are on the table at the beginning of a meal, when are they eaten? When should celery, olives and nuts be removed? Place of Olives, Celery and Nuts Olives and celery are usually eaten with the soup. They sometimes appear in a hors d'oeuvre dish of several compartments or are provided with other relishes passed before soup. When no salad is served with roast turkey or chicken, celery is often passed with this course. These relishes are removed from the table when the course of which they form a part — whatever that course may be — is finished. Salted nuts belong to no particular course and usually remain on the table throughout the dinner. They

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1913
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29 July 2014



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