FOREWORD
To the Hostess of To-Day:
The hostess of to-day will be called upon to serve drinks in her home more than formerly, I imagine, and it were well to go back to the habits and customs of our grandmothers and be prepared to serve a refreshing drink in an attractive manner at a moment’s notice.
To do this, one needs have a stock of syrups, either home-made or commercial, as well as a supply of shrubs and vinegars on hand.
To-day’s hostess does not hold up her hands in horror crying that she knows nothing of preparing these things, for she has learned a great deal about canning and preserving in the last few years, so making syrups, vinegars and shrubs will seem like child’s play. If, however, she is inclined to think it an arduous task, let her turn to these recipes, and she will be convinced that the labor and the time expended bring their own reward in the satisfaction gained by knowing that one has served a delicious drink delightfully made.
There may be the feeling, if my hostess lives in an apartment, that there is not room enough to store these syrups and vinegars, and while that may be true in part, it is always possible to keep two or three popular syrups in quart bottles, and at least one bottle of fruit vinegar, in the refrigerator.
As both syrups and vinegars may be made in small quantities, one may make them oftener and make enough to last a week or two.
There are one or two things I would impress upon the hostess who would be popular, and if I refer to these things again in the book, I trust I may be pardoned, for they are 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 daintiness 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