1922
CHAPTER
Before the meal which is to be served comes from the kitchenby way of the butler’s pantry to the dining room, thereare many things to be considered. The preparation of the meal(not the process of its cooking, but its planning as acomposite whole) and all the various details which precede theactual sitting down at the table of those who expect to enjoyit, must be seen to. The preparation of the meal, itsmenu, will be dealt with later, in connection with themeal itself. For the present we will concentrate on itspreparatory aspects.
The butler’s pantry is the connecting link betweenkitchen and dining room. It is at the same time anarsenal and a reserve line, equipped with requisitesto meet all emergencies. The perfect butler’spantry should contain everything, from vegetable brushesfor cleaning celery to a galvanized refuse can. Inbetween come matches, bread boards, soap, ammoniaand washing soda, a dish drainer, every kind of towel,cheesecloth and holder, strainers (for tea, coffeeand punch), ice water, punch and soup pitchers ofenamel ware, the tools and seasonings for salad making,cut-glass brushes, and knives of different sizes.
In the butler’s pantry the soiled linen shouldbe kept, if possible in a hamper, if not, in a bag.There should also be a towel rack, an electric orhot-water heater for keeping food hot and—weare speaking of the ideal pantry, of course—asmall icebox where table butter, cream and salad dressingmay be kept, and plates chilled for serving cold dishes.Adding a linen closet with shelves, a chest of drawers(for tablecloths, napkins, doilies, centerpieces, etc.)and the necessary shelves for china and glass (hangyour cups and save space!), and we may leave the butler’spantry and enter the dining room.
We will not waste time on directions regarding thelaying of the tablecloth. Only remember that it mustform a true line through the center of the table (your“silence cloth” had best be of table padding,a doubled cotton flannel or asbestos) and not hangbelow the table less