Item #16820 The Expert Waitress: A Manual for the Pantry, Kitchen and Dining-Room. Anne Francis Springsteed.

19th Century Etiquette on Hosting Dinner Parties and Serving Alcohol

The Expert Waitress: A Manual for the Pantry, Kitchen and Dining-Room

New York: Harper and Brothers, 1894. 1st Edition. 8vo. Very Good. Item #16820

1894 first edition includes a short chapter on serving wine and liquors.

"A well trained waitress is one familiar with various methods and willing to adapt herself to the rules of the mistress she is serving whether or not they conform in all respects to those she followed in previous situations. Glasses for Madeira or port are placed on the table with the dessert.

"After the coffee comes cordials and liqueurs. Chartreuse, creme de menthe and the like A waitress brings two handsome liqueur bottles and some tiny glasses on a salver and standing at the left of a guest names the liqueurs and pours the one chosen. Some glasses must be filled with finely shaved ice as when cremes are chosen they are usually served glace".

Such are some of the gems of wisdom featured within.

131pp. Blue cloth with stamped blue rug on cover and titling in red on cover and spine. Small label of a waitress on spine. Square tight bindings. Spine and edges show slight wear.

A nice addition to anyone's library.

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