THE VASE AND POCKET. — Either a square or oblong serviette may be used for this design, but
it must be slightly stiffened. Fold it in four and lay it on the table with the two double edges at the top
as in Fig. 1. Now double from left to right, make a mark down the centre, and open out. Next fold each
end in towards this centre mark, press the folds well down, and open out. The length of the serviette
is thus marked out in four squares as indicated by the dotted lines in Fig. 1. Now turn over the two upper
points by the dotted lines marked A A, giving the serviette the appearance of Fig. 2. Turn over the ends
again, bringing the slanting sides B B perpendicular with the dotted fines C C, Fig. 3. Next take hold
of the serviette at D, and fold upwards by dotted fine until D rests on the top of E, Fig. 4. Do the same
with the other end, folding upwards by dotted fine so that F rests on the top of G, Fig. 5. Double back-
wards by dotted fine and turn over. Fig. 6. Now take hold of the two points marked H and I, draw them
downwards and together, and cross them slightly. Arrange the back portion so that it forms a little stand
to support the serviette, and stand up as in finished design. Fig. 7. A small flower may be put in one side
and the guest’s card in the other, or the serviette may be left as it is.
646
COOKERY FOR EVERY HOUSEHOLD
THE BOW. — This is a very simple and effective design, and it takes very little time to fold it. Either
a square or oblong serviette may be used, and it does not require to be stiff. Have it folded in three, and
lay it on the table with a single edge uppermost on the top. Turn over this single upper edge about 1 inch
as indicated by dotted line A, Fig. 1, then over again by dotted line B, arranging the size of the folds so
that they form a box pleat, as it were, right along the centre of the serviette. Fig. 2. Turn over so that
the box pleat now lies underneath, fold double lengthwise, mark the centre, and open out. Next divide
each end into three equal portions, mark the divisions well, and open out (see dotted lines in Fig. 3). Now
turn over C on to D and then over again on to E. Do the same with the other end of the serviette, making
the two sides meet in the centre, Fig. 4. Double backwards, when the serviette should appear as in Fig. 5.
Now take hold of one of the double folds at F, and drawing it downwards in such a way as to form a
diamond, tuck the point under the box pleat. Finish the other end in the same way and the design is
complete, Fig. 6.
THE FAN. — Take a square and rather stiff serviette, double it to find the centre and open out. Fold
the two upper corners downwards to this centre mark, Fig. 1. Then double the two points A half-way
back again, when they should appear as in Fig. 2. Now lay three tucks across the width of the serviette
about 2 inches in depth (or two tucks only if it is a small serviette) and an equal distance apart as in Fig. 3.
Next place the serviette lengthwise on the table, and pleat it in the mode of a fan from one end to the
SERVIETTE FOLDING
647
other. The pleats should be small and even, they must also be very straight and well pressed down. Stand
the straight edges in a glass or tumbler, and open out the fan as in Fig. 4.
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Page 1026
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
THE VASE AND POCKET. — Either a square or oblong serviette may be used for this design, but it must be slightly stiffened. Fold it in four and lay it on the table with the two double edges at the top as in Fig. 1. Now double from left to right, make a mark down the centre, and open out. Next fold each end in towards this centre mark, press the folds well down, and open out. The length of the serviette is thus marked out in four squares as indicated by the dotted lines in Fig. 1. Now turn over the two upper points by the dotted lines marked A A, giving the serviette the appearance of Fig. 2. Turn over the ends again, bringing the slanting sides B B perpendicular with the dotted lines C C, Fig. 3. Next take hold of the serviette at D, and fold upwards by dotted line until D rests on the top of E, Fig. 4. Do the same with the other end, folding upwards by dotted line so that F rests on the top of G, Fig. 5. Double backwards by dotted fine and turn over. Fig. 6. Now take hold of the two points marked H and I, draw them downwards and together, and cross them slightly. Arrange the back portion so that it forms a little stand to support the serviette, and stand up as in finished design. Fig. 7. A small flower may be put in one side and the guest’s card in the other, or the serviette may be left as it is.
THE BOW. — This is a very simple and effective design, and it takes very little time to fold it. Either a square or oblong serviette may be used, and it does not require to be stiff. Have it folded in three, and lay it on the table with a single edge uppermost on the top. Turn over this single upper edge about 1 inch as indicated by dotted line A, Fig. 1, then over again by dotted line B, arranging the size of the folds so that they form a box pleat, as it were, right along the centre of the serviette. Fig. 2. Turn over so that the box pleat now lies underneath, fold double lengthwise, mark the centre, and open out. Next divide each end into three equal portions, mark the divisions well, and open out (see dotted lines in Fig. 3). Now turn over C on to D and then over again on to E. Do the same with the other end of the serviette, making the two sides meet in the centre, Fig. 4. Double backwards, when the serviette should appear as in Fig. 5. Now take hold of one of the double folds at F, and drawing it downwards in such a way as to form a diamond, tuck the point under the box pleat. Finish the other end in the same way and the design is complete, Fig. 6.
THE FAN. — Take a square and rather stiff serviette, double it to find the centre and open out. Fold the two upper corners downwards to this centre mark, Fig. 1. Then double the two points A half-way back again, when they should appear as in Fig. 2. Now lay three tucks across the width of the serviette about 2 inches in depth (or two tucks only if it is a small serviette) and an equal distance apart as in Fig. 3. Next place the serviette lengthwise on the table, and pleat it in the mode of a fan from one end to the
other. The pleats should be small and even, they must also be very straight and well pressed down. Stand the straight edges in a glass or tumbler, and open out the fan as in Fig. 4.
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