All napkins should be simply folded at private tables, one
of the comers being lifted to cover the dinner bread ; but
care should be taken not to conceal the bread, lest the
guest, taking up the napkin inadvertently, should throw
the bread upon the floor. When the dinner is in progress,
the napkin lies upon the knees, or is used with one hand ;
after the napkin has been used, it is to be laid upon the
table loosely, unless at the family table one is expected to
place it in a napkin-ring.
The use of the napkin by table-attendants calls for a few
words. A perfectly clean large napkin should be carried
upon the left arm ; and in passing dishes the attendant
should cover the hand holding the dish with the napkin in
such a way as to conceal the hand. When white gloves
are worn by the attendants, the napkin is ready in case of
94 PRACTICAL AMERICA N COOKERY.
accident. In pouring iced wines, a special napkin is re-
quired for each bottle ; in pouring the other wines, unless
the attendant's hand is gloved, it should be entirely con-
cealed by the napkin.
There should always be an extra supply of clean napkins
upon the side-table, to replace one when needed at the table,
or to use in case of accident.
If a guest should drop a napkin while at table, no effort
should be made to recover it until a sign can be made to
the attendant to restore it. If it falls under the table, no
attempt should be made to reach it, lest one's neighbor at
table be inconvenienced. At the dessert, the dessert or fruit
napkin is used, if they are placed, and the large white napkin
is employed only to dry the tips of the fingers after they have
been dipped in the finger-bowls ; otherwise the large napkin
continues in use to the end of the dinner.
WASHING TABLE-LINEN.
A few words may be in place concerning the washing of
table-linen. When it falls with the work of the table-girls,
there is often trouble in the kitchen and laundry, especially
about the boiling and the use of the tubs, when there is a
large family to be cooked and washed for. The table-linen
need not be boiled often ; and its washing can be greatly
facilitated by soaking it for a hour or longer, before the first
washing, in lukewarm water in which powdered borax has
been dissolved, using half a cupful of powdered borax to a
large tubful of water ; then wash the linen with very little
good hard soap, rinse it in plenty of water till the water looks
clear, and hang it out to dry at once. Table-linen requires
very little starch, and not any when it is heavy.
The ordinary stains upon table-linen yield to warm soapy
water. Salt should be throwTi upon claret-stains directly
they are made, and they should be washed out in clear water
THE DINNER-TABLE. 95
Page 55
Presented as published in 1885. 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
All napkins should be simply folded at private tables, one of the comers being lifted to cover the dinner bread ; but care should be taken not to conceal the bread, lest the guest, taking up the napkin inadvertently, should throw the bread upon the floor. When the dinner is in progress, the napkin lies upon the knees, or is used with one hand ; after the napkin has been used, it is to be laid upon the table loosely, unless at the family table one is expected to place it in a napkin-ring.
The use of the napkin by table-attendants calls for a few words. A perfectly clean large napkin should be carried upon the left arm ; and in passing dishes the attendant should cover the hand holding the dish with the napkin in such a way as to conceal the hand. When white gloves are worn by the attendants, the napkin is ready in case of
accident. In pouring iced wines, a special napkin is required for each bottle ; in pouring the other wines, unless the attendant's hand is gloved, it should be entirely concealed by the napkin.
There should always be an extra supply of clean napkins upon the side-table, to replace one when needed at the table, or to use in case of accident.
If a guest should drop a napkin while at table, no effort should be made to recover it until a sign can be made to the attendant to restore it. If it falls under the table, no attempt should be made to reach it, lest one's neighbor at table be inconvenienced. At the dessert, the dessert or fruit napkin is used, if they are placed, and the large white napkin is employed only to dry the tips of the fingers after they have been dipped in the finger-bowls ; otherwise the large napkin continues in use to the end of the dinner.
WASHING TABLE-LINEN.
A few words may be in place concerning the washing of table-linen. When it falls with the work of the table-girls, there is often trouble in the kitchen and laundry, especially about the boiling and the use of the tubs, when there is a large family to be cooked and washed for. The table-linen need not be boiled often ; and its washing can be greatly facilitated by soaking it for a hour or longer, before the first washing, in lukewarm water in which powdered borax has been dissolved, using half a cupful of powdered borax to a large tubful of water ; then wash the linen with very little good hard soap, rinse it in plenty of water till the water looks clear, and hang it out to dry at once. Table-linen requires very little starch, and not any when it is heavy.
The ordinary stains upon table-linen yield to warm soapy water. Salt should be throwTi upon claret-stains directly they are made, and they should be washed out in clear water