Now turn the serviette right over from left to right, and double the two remaining points upwards to
point A on this side, thus making a triangle, which has at the apex A two single points on each side of
a double one. Fig. 2. Turn this triangle so that point B lies nearest to you on the table, and pleat in
moderate-sized pleats and in the mode of a fan until point C is reached. Hold these pleats in position
at the base, and pull down the points, two single ones on each side, giving them the form as in finished
design. Fig. 3. Stand in a glass or tumbler.
TO FOLD A PLATE DOYLEY OR SERVIETTE
I
Take a square serviette, and fold the points three times to the centre, turning the serviette each time.
Now turn over, and the serviette will appear as in Fig. 1. Slip the fingers into the openings at A, and open
out the little pockets as in Fig. 2. This makes a pretty design for holding scones or little rolls. Or, the
pockets may be further opened and drawn backwards as in Fig. 3. Or, again, Fig. 3 may be turned on
to the other side, and the two sets of points there found turned half-way backwards as in Fig. 4. This
design may be varied very much to suit the dish for which it is intended.
II
Take a square doyley and fold it double, first one way and then the other, in order to find the
centre, marking the folds well and then opening it out. Then fold the four corners into the centre,
and press them well down. Fold the corners into the centre a second time on the same side, and
press them down again. Fig. 1. Then turn the doyley right over and fold the four corners once
into the centre on the second side. Fig. 2. Now turn the last set of points fully half-way back
SERVIETTE FOLDING
651
as indicated by dotted lines in Fig. 2, and so that they project beyona the edges of the square. Fig. 3.
Turn the doyley right over. Fig. 4, and fold the four centre points A back to corners B by dotted lines.
The inner set of points may also be turned back if wished, or made to stand up as in Fig. 5.
The above may be made into an oblong shape by turning back only two of the points on the first side,
and pulling the other two further out. Fig. 6.
m
Take a perfectly square doyley or serviette, and fold it double from corner to corner, first one way and
then the other, in order to find the centre A, Fig. 1. Fold in the two sides B until in a line with this centre
mark, making them meet in the centre, mark the folds well and open out. Do the same with sides C,
merely marking the folds again and opening out. The doyley should now be marked as in Fig. 2. Next
take the centre of the four sides as marked at D D and E E in Fig. 2, and bend them inwards until they
I 2
all touch at the centre A, Fig. 3. Open out the four wing-shaped portions thus produced, and lay them
flat with the points to the centre as in Fig. 4. Turn back the four points now lying in the centre by the
dotted lines, as marked in Fig. 4, and until they touch the corners F. The design is now finished, as shown
in Fig. 6. Or, the four inner points may also be turned half-way back and this will produce a slightly
different design. Fig. 6. This is a very suitable design for a fringed doyley, as all the fringe will
be shown to advantage.
HINTS ON TABLE DECORATION
Page 1029
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
Now turn the serviette right over from left to right, and double the two remaining points upwards to point A on this side, thus making a triangle, which has at the apex A two single points on each side of a double one. Fig. 2. Turn this triangle so that point B lies nearest to you on the table, and pleat in moderate-sized pleats and in the mode of a fan until point C is reached. Hold these pleats in position at the base, and pull down the points, two single ones on each side, giving them the form as in finished design. Fig. 3. Stand in a glass or tumbler.
TO FOLD A PLATE DOYLEY OR SERVIETTE
Take a square serviette, and fold the points three times to the centre, turning the serviette each time. Now turn over, and the serviette will appear as in Fig. 1. Slip the fingers into the openings at A, and open out the little pockets as in Fig. 2. This makes a pretty design for holding scones or little rolls. Or, the
pockets may be further opened and drawn backwards as in Fig. 3. Or, again, Fig. 3 may be turned on to the other side, and the two sets of points there found turned half-way backwards as in Fig. 4. This design may be varied very much to suit the dish for which it is intended.
Take a square doyley and fold it double, first one way and then the other, in order to find the centre, marking the folds well and then opening it out. Then fold the four corners into the centre, and press them well down. Fold the corners into the centre a second time on the same side, and press them down again. Fig. 1. Then turn the doyley right over and fold the four corners once into the centre on the second side. Fig. 2. Now turn the last set of points fully half-way back
as indicated by dotted lines in Fig. 2, and so that they project beyond the edges of the square. Fig. 3. Turn the doyley right over. Fig. 4, and fold the four centre points A back to corners B by dotted lines. The inner set of points may also be turned back if wished, or made to stand up as in Fig. 5.
The above may be made into an oblong shape by turning back only two of the points on the first side, and pulling the other two further out. Fig. 6.
m
Take a perfectly square doyley or serviette, and fold it double from corner to corner, first one way and then the other, in order to find the centre A, Fig. 1. Fold in the two sides B until in a line with this centre mark, making them meet in the centre, mark the folds well and open out. Do the same with sides C, merely marking the folds again and opening out. The doyley should now be marked as in Fig. 2. Next take the centre of the four sides as marked at D D and E E in Fig. 2, and bend them inwards until they
I 2
all touch at the centre A, Fig. 3. Open out the four wing-shaped portions thus produced, and lay them flat with the points to the centre as in Fig. 4. Turn back the four points now lying in the centre by the dotted lines, as marked in Fig. 4, and until they touch the corners F. The design is now finished, as shown in Fig. 6. Or, the four inner points may also be turned half-way back and this will produce a slightly different design. Fig. 6. This is a very suitable design for a fringed doyley, as all the fringe will be shown to advantage.
HINTS ON TABLE DECORATION