1920 What to Drink E L Bertha

FOREWORD

viii

may be pardoned, for they are

again in the book, I trust I

most imperative.

First: the necessity for selecting attractive glassware, which need not be expensive, but should be thin and clear, and, when in use, should always be polished. When purchasing linen, select it because of its dainti- ness rather than for its elaborateness. Plate doylies and serviettes which are plain and fine may be purchased for a very little money if care is taken. Who would not rather use a doylie with a button-holed edge, spotlessly clean, than one heavily embroidered which will require three times the labor to launder? If drinks are served by the maid, it is as essential that her cuffs, collar, cap and apron be as spotless as the doylies on the service plates. When cold drinks are served, be sure that the glasses are chilled. For hot drinks, heat the cups or glasses before pouring the drinks. Place the glass or cup on a doylie on a small plate. When serving an invalid, be over-particular ; the glass must shine, the doylie be spotless, and the plate the most attractive obtainable. If it is possible lay a flower on the plate or tray before it is sent into the ill one's room. The appetite of a very finicky person may be tempted by this over-carefulness. Bertha E. L. Stockbridge. New York