Vegetables
In serving vegetables, take up a neat, rounding spoonful. Lay them on the bottom of the plate, not on the rim or edge. Where there are several kinds, do not let them touch each other on the plate.
Serve, on separate dishes, fritters with a sweet sauce, peas, tomatoes, or any vegetable with much liquid.
Asparagus on Toast is a dish that one often sees served very awkwardly. Use a square or rectangular platter rather than one narrow at the ends.
The bread for the toast should be cut long and narrow, rather than square, and should be laid, not lengthwise, but across the platter. Lay the asparagus in the same direction, the tips all at the farther side. Put the knife, which should be broad and long, under the toast, and keep the asparagus in place with the fork. You will find it much easier to serve than when arranged in the usual way.
Macaroni as often prepared is another dish which it is not easy to serve neatly. Always break or cut it into pieces less than two inches long, before cooking, or before it is sent to the table.
In serving sweet corn on the cob, provide finger-bowls, or a small doily to use in holding the ear of corn.