Worldwide Cookbooks

The Consumer Viewpoint

SIMPLE ITALIAN COOKERY

American Woman's Home

Art of Living in Australia

Cooking Eggs

Elegant Art of Dining

Guide to Marketing and Cooking

Italian Recipes

Meal Preparation

School and Home Cooking

Physiology of Taste

Tried and True Recipes

Library of Cookery

Hans Christian Andersen . American Fairy Tales . Grimm's Fairy Tales

Aesop's Fables - Tales with Morals . Mother Goose . Mother Goose in Prose

SERVING VEGETABLES

136. The way in which vegetables are served depends largely on the
method of preparation. However, a point that should never be neglected,
so far as cooked vegetables are concerned, no matter what plan of
serving is followed, is to see that they are always served hot. To make
this possible, the dishes in which they are served should be heated
before the vegetables are put into them and should be kept hot until put
on the table. When a vegetable dish has a cover, the cover should be
kept on until the vegetable is served and should be replaced after the
first serving, so as to keep the remainder hot.

137. Because of the possible variety in the preparation of this class of
foods, numerous ways of serving them are in practice. When a vegetable
is baked in a large baking dish, the dish should be placed on the table
and the vegetable served from it either on the plate or in individual
dishes. If individual baking dishes are used, these should be set on
small plates and one put at each person's place. Boiled or creamed
vegetables may be served at the table from a vegetable dish, being put
on the plate or in small dishes, or they may be served in individual
dishes in the kitchen, and a dish placed at the left of each person's
place. When the large dish or the baking dish is placed on the table, it
should be placed where the vegetable may be conveniently served by the
host if it is to be put on the dinner plate or by the hostess in case it
is to be served in individual dishes at the table.

138. In addition to being served in these ways, vegetables also lend
themselves to various attractive methods of serving. For instance, a
vegetable prepared with a sauce is frequently served in patty shells,
timbale cases, or croustades. When this is done, the case in which the
vegetable is served is, as a rule, placed directly on the dinner plate.
Potatoes that have been mashed are often forced through a pastry tube
either to garnish another dish or to make a dish of potatoes more
attractive. For instance, when mashed potatoes are to be served, a solid
foundation of the potato may be arranged in the center of a dish and a
little of the mashed potato then forced through the tube to make a
design over the top. Before being served, the dish should be placed in
the oven and the potato browned on top. A little thought on the part of
the housewife will enable her to work out many other attractive methods
in the serving of this food.