persons. If there is only one waitress, the other castors must also he placed on the table by the side of the salt- cellars ; a large cruet-stand is now seldom used. Then fold the table-napkins in some pretty form, placing one at each place with a dinner-roll or piece of bread in it. Direc- tions for folding serviettes will be found on page 153. A table-napkin ring should be put beside each place where clean serviettes are not provided for each meal. Finally, put a chair in front of each place. The bright appearance of a table depends very much on the way in which the glass and plate are kept. Directions for cleaning and keeping these are given on page 151. Have ready on a side-table dessert-plates, with a d’oyley, a dessert knife and fork, and a finger-glass with a small quantity of cold water in it, for each. All wine-glasses which will be required for dessert, with an ornamental glass jug or water-bottle, and two glasses should also be in readiness upon this table. Next proceed to arrange the sideboard. Spread upon it a long, narrow cloth, and on this arrange prettily some spare knives, forks, and spoons, the sauce-ladles, spoons for vege- tables, the decanters, &c. — in fact, everything that will be required during dinner ; the tablemaid should never leave the room during dinner except to bring in the dishes. Have at hand also a small tray or salver on which to hand anything which may be asked for. A butler’s tray should also be in the room, on which should be placed the vegetables, and the knife-box, into one division of which the knives should be put when they are removed from table, and into the other the silver. A plate-basket or pail is also a convenience ; into it. the plates should be put as they are taken from table. WAITING AT TABLE. It is the tablemaid’s duty to see that the plates for the hot courses are heated ; they should be hot, but not so that they cannot be handled with comfort. The first course must be placed on the table before dinner is announced, the dish and plates being in front of the person who is to help it. A bell or gong is sometimes sounded to intimate that dinner 150 WAITING AT TABLE. is ready, or else the tablemaid should open the drawing-room, door and announce ‘ Dinner waits.’ She must then retire, and wait by the dining-room door until the party has entered, when she should come into the room, close the door, and take her place beside her master or mistress ready to remove the dish-cover. In handing the plates, the tablemaid should begin with the principal lady, who is generally seated on the host’s right hand. She should then begin with the lady on the host’s left, and go straight round, serving ladies and gentlemen as they sit, the host being helped last. Every- thing should be handed from the left of the person to be helped, and when any one has finished, the plate must be at once removed, the knife and fork being put into the knife- basket, and the plate into the plate-basket or pail. At a family dinner, all the courses are as a rule placed on the table except entrees and cheese, which are handed by the servant after a plate has been placed before each person. Where the dinner is more elaborate, the carving is done at a side-table by a servant.

AI-modernized reading of the original text

persons. If there is only one waitress, the other castors must also he placed on the table by the side of the saltcellars ; a large cruet-stand is now seldom used. Then fold the table-napkins in some pretty form, placing one at each place with a dinner-roll or piece of bread in it. Directions for folding serviettes will be found on page 153. A table-napkin ring should be put beside each place where clean serviettes are not provided for each meal. Finally, put a chair in front of each place. The bright appearance of a table depends very much on the way in which the glass and plate are kept. Directions for cleaning and keeping these are given on page 151. Have ready on a side-table dessert-plates, with a d’oyley, a dessert knife and fork, and a finger-glass with a small quantity of cold water in it, for each. All wine-glasses which will be required for dessert, with an ornamental glass jug or water-bottle, and two glasses should also be in readiness upon this table. Next proceed to arrange the sideboard. Spread upon it a long, narrow cloth, and on this arrange prettily some spare knives, forks, and spoons, the sauce-ladles, spoons for vegetables, the decanters, &c. — in fact, everything that will be required during dinner ; the tablemaid should never leave the room during dinner except to bring in the dishes. Have at hand also a small tray or salver on which to hand anything which may be asked for. A butler’s tray should also be in the room, on which should be placed the vegetables, and the knife-box, into one division of which the knives should be put when they are removed from table, and into the other the silver. A plate-basket or pail is also a convenience ; into it. the plates should be put as they are taken from table. WAITING AT TABLE. It is the tablemaid’s duty to see that the plates for the hot courses are heated ; they should be hot, but not so that they cannot be handled with comfort. The first course must be placed on the table before dinner is announced, the dish and plates being in front of the person who is to help it. A bell or gong is sometimes sounded to intimate that dinner WAITING AT TABLE. is ready, or else the tablemaid should open the drawing-room, door and announce ‘ Dinner waits.’ She must then retire, and wait by the dining-room door until the party has entered, when she should come into the room, close the door, and take her place beside her master or mistress ready to remove the dish-cover. In handing the plates, the tablemaid should begin with the principal lady, who is generally seated on the host’s right hand. She should then begin with the lady on the host’s left, and go straight round, serving ladies and gentlemen as they sit, the host being helped last. Everything should be handed from the left of the person to be helped, and when any one has finished, the plate must be at once removed, the knife and fork being put into the knifebasket, and the plate into the plate-basket or pail. At a family dinner, all the courses are as a rule placed on the table except entrees and cheese, which are handed by the servant after a plate has been placed before each person. Where the dinner is more elaborate, the carving is done at a side-table by a servant.

Chambers's cookery for young housewives