The water may be served from the carafe at the table or the glasses filled just before the family is seated and refilled, as needed, by the waitress. Bread and butter may be placed on the table or served from the side table; butter is often placed on the individual plate with the small spreaders and the bread served from the side table. Hot breads, of course, are served from the kitchen on hot bread plates. Before calling the family to the dining-room see that aU is in perfect order — chairs properly placed at the table, light turned on, and water poured in the glasses. In giving this lesson teachers may have pupils make lists of dishes needed, and have the order of setting the table made clear. The Breakfast Table. The arrangement of this table is after the general plan already ^ven. If fruit 166 DOMESTIC SCIENCE and cereal are served, there should be a fruit-knife just at the right of the plate, also a fruit-spoon next to the other spoon or on the left next the fork. The fruit-plate should be covered with a doily, on which rests a finger bowl one-third full of water. Warm dishes for the cereal, and a spoon to serve it, should be set before a member of the family, small dishes at the left, spoon at the right. Cups, saucers, sugar, and cream for the coffee-pot should be placed at the right of the mistress. If the family is small or only one maid assists in serving, the carving will probably be done at the table, — then place the carving-knife and spoon at the right, the fork at the left. Pupils should know how to sharpen a carving-knife with a steel, and know that this must be done each time before using it. When the school luncheon or dinner at home is served, pupils take turns in carving and in sharpening the knife. The Dinner Table. The general directions for the dinner table are the same. The carving-sets are laid at the carver's plate and the soup-ladle usually at the place of the mistress. Oil and vinegar bottles are placed on small doilies at one side of the table, or if the service is ample they may be brought to the table when needed. For a dinner of soup and celery, meat, potatoes and some other vegetable, salad, crackers, cheese, dessert and coffee, only a soup- spoon, two forks, dinner-knife, napkin, glass, salt and pepper should be put at each plate. The center- piece, instead of being fruit as at breakfast, should be flowers or a plant. In serving dinner, be sure that the following are ready for use in case they are needed: knives, THE DINING-ROOM AND SERVING 167 glasses, forks, spoons, etc. Have the after-dinner coffee-cups and saucers, spoons, sugar and cream placed on a tray ready for serving. They are usually placed by the plate at the time of serving. For informal and home dinners, the hostess serves the soup, salad and dessert, and the host the roast. For a more formal dinner and when there are a number of servants, all are served "from the side." For the dinner the maid must take the soup plates, vegetable dishes, dinner plates, meat platter and soup tureen into the kitchen and place them where they will be warmed, or put them through very hot water, being careful not to crack fine china. The olive dish and salad bowl, and plates for salad, must be chilled before using. If salted nuts and bonbons are used, they may be placed on the table or served from a side table. Bread, if served, placed in napkins, as directed. When ready say to the hostess, " Dinner is served."

AI-modernized reading of the original text

The water may be served from the carafe at the table or the glasses filled just before the family is seated and refilled, as needed, by the waitress. Bread and butter may be placed on the table or served from the side table; butter is often placed on the individual plate with the small spreaders and the bread served from the side table. Hot breads, of course, are served from the kitchen on hot bread plates. Before calling the family to the dining-room see that aU is in perfect order — chairs properly placed at the table, light turned on, and water poured in the glasses. In giving this lesson teachers may have pupils make lists of dishes needed, and have the order of setting the table made clear. The Breakfast Table. The arrangement of this table is after the general plan already ^ven. If fruit and cereal are served, there should be a fruit-knife just at the right of the plate, also a fruit-spoon next to the other spoon or on the left next the fork. The fruit-plate should be covered with a doily, on which rests a finger bowl one-third full of water. Warm dishes for the cereal, and a spoon to serve it, should be set before a member of the family, small dishes at the left, spoon at the right. Cups, saucers, sugar, and cream for the coffee-pot should be placed at the right of the mistress. If the family is small or only one maid assists in serving, the carving will probably be done at the table, — then place the carving-knife and spoon at the right, the fork at the left. Pupils should know how to sharpen a carving-knife with a steel, and know that this must be done each time before using it. When the school luncheon or dinner at home is served, pupils take turns in carving and in sharpening the knife. The Dinner Table. The general directions for the dinner table are the same. The carving-sets are laid at the carver's plate and the soup-ladle usually at the place of the mistress. Oil and vinegar bottles are placed on small doilies at one side of the table, or if the service is ample they may be brought to the table when needed. For a dinner of soup and celery, meat, potatoes and some other vegetable, salad, crackers, cheese, dessert and coffee, only a soupspoon, two forks, dinner-knife, napkin, glass, salt and pepper should be put at each plate. The centerpiece, instead of being fruit as at breakfast, should be flowers or a plant. In serving dinner, be sure that the following are ready for use in case they are needed: knives, glasses, forks, spoons, etc. Have the after-dinner coffee-cups and saucers, spoons, sugar and cream placed on a tray ready for serving. They are usually placed by the plate at the time of serving. For informal and home dinners, the hostess serves the soup, salad and dessert, and the host the roast. For a more formal dinner and when there are a number of servants, all are served "from the side." For the dinner the maid must take the soup plates, vegetable dishes, dinner plates, meat platter and soup tureen into the kitchen and place them where they will be warmed, or put them through very hot water, being careful not to crack fine china. The olive dish and salad bowl, and plates for salad, must be chilled before using. If salted nuts and bonbons are used, they may be placed on the table or served from a side table. Bread, if served, placed in napkins, as directed. When ready say to the hostess, " Dinner is served."

Domestic science (Clark, Cornell home economics)