Tea room business

*** START OF THE PROJECT GUTENBERG EBOOK 68495 *** Tea Room Business By Mrs. Ida Lee Cary Dedicated to my daughter Eula Printed by THE A. V. HAIGHT CO. Poughkeepsie, N. Y. Copyright, 1920, IDA LEE CARY Tea Room Business is the most attractive and profitable way for a woman to earn money in her own home. Though married you will find you can buy many things for yourself and family that you could not buy if you did not have a business of your own. I hope with my following instruction you will have a profitable business. Yours for success, (Mrs.) Ida Lee Cary. Care of Tea Room You may select any pleasant room in your house to use for Tea Room. Have the room well aired every morning and free from dust, you may use one large table or two or three small tables that seat four to a table. If a tablecloth is used in place of doilies, first lay the silent cloth without a crease or wrinkle. Then lay the linen cloth perfectly smooth and even and in the center of your table place a linen centerpiece with a vase of flowers or a small table fern. If you use candlesticks place them on each side of the flowers, place chairs around the table at each place. Now you are ready to set your table, the silver forks at the left of the plate and knife and spoons at the right of the plate and lay them in the order they are to be used, the first one to be used on the outside. Place a folded napkin at the left of the plate, a bread and butter plate at the tips of the forks with butter spreader laid across the plate. Near the top of each plate individual pepper and salt cellars, at the right of each plate place a glass for water, and sugar bowl and cream pitcher at each end of the table. Food should be passed at the left and placed at the right. When coffee and tea is served, place a cup at the right of each person. When clearing off the table, food must be first removed, then the soiled dishes, glass, silver, then crumb. Everything relating to one course must be removed before serving another course. Soiled plates and dishes should be removed from the right. Glasses for water must be kept filled. Bread must be freshly cut. Water must be fresh and cold. Butter must not be soft and oily. The sharp edge of knives must be turned toward the plate. Bowls of spoons and tines of forks must be turned up. Waiter or waitress is responsible for the heat of the dishes after they come from the kitchen, if not hot enough they must be sent back. When serving fruit, use for each person a fruit plate, on which is a fruit doily, and finger bowl one-third full of warm water. On the plate at the right of the bowl lay a silver fruit knife, on the left of the plate a fruit spoon. Such things as mustard, vinegar and olive oil cruets which may be wanted, should be in readiness on the side-table or in the pantry. I think it is a good idea to make a specialty of serving waffles. I found that my waffles pleased everyone. If you advertise that you are serving waffles with maple syrup, chocolate or coffee, I am sure you will have all the business you will be able to attend to. Waffle receipt is in Cook Book under the head of Waffles and Creamed Chicken. I also found my chocolate cake a great favorite with everyone. With my book of receipts you should make a success of your Tea Room. Below I will give you a sample menu just to give you an idea of arrangement, but I will not quote prices. If there are any questions you wish to ask me in regard to your Tea Room, write me and I will gladly answer them. Yours for success, (Mrs.) Ida Lee Cary. MENU (Sample) BEVERAGES Tea--Breakfast, Ceylon or Japan Coffee After Dinner Coffee Chocolate or Cocoa with whipped cream Milk Iced Tea or Coffee Lemonade, hot or cold DAIRY DISHES, BREAD White Bread Rolls Toast, dry or buttered Creamed Toast Crackers and Milk Bread and Milk Shredded Wheat Biscuits with Cream Oat Meal with Cream Corn Flakes with Cream SOUPS Bouillon Celery Chicken Chicken Broth Tomato SANDWICHES Lettuce Sandwich Ham Sandwich Chicken Sandwich Chicken Salad Sandwich Club Sandwich Nut Sandwich EGGS Boiled Eggs Fried Eggs Scrambled Eggs on Toast Poached Eggs on Toast Plain Omelette Ham Omelette Omelette with Bacon HOT MEATS WITH BREAD OR ROLLS Ham and Eggs Bacon and Eggs Small Steak Large Porter-house Steak with Mushrooms Cream Chicken on Toast Lamb Chops Fried Chicken Cold Chicken Cold Ham Waffles and Maple Syrup Waffles and Chicken Waffles and Steak VEGETABLES Saratoga Potatoes Hashed Brown Potatoes Fried Potatoes Cream Potatoes Green Peas Asparagus Tips on Toast Spinach Creamed Mushrooms on Toast SALADS Fresh Tomato Salad Lettuce Salad Orange Salad Fruit Salad Chicken Salad Waldorf RELISHES Queen Olives Stuffed Olives Salted Almonds Orange Marmalade DESSERTS Cake Ice Cream Ices Grape Fruit Oranges Assorted Fruit Pie Transcriber’s Notes Page 3: “in place of dollies” changed to “in place of doilies” *** END OF THE PROJECT GUTENBERG EBOOK 68495 ***