piece of soft chamois dipped in jeweller's rouge, or in finely
powdered chalk which has been sifted through thin silk.
When gilt china is washed, the water should be lukewarm,
and contain a little borax or soda : the china should be well
drained, and then very lightly wiped with a soft cloth. All
richly decorated fine china requires the same careful treat-
ment. The finest Oriental china is of delicate even colors,
without a line of decoration or a shade of contrast, but the
effect is indescribably beautiful. In modern china, the most
beautiful effects are in soft flower and sea-shell tints ; except
in a few sorts, such as Royal Worcester, where superb con-
trasts of color and gilt are made. For high teas and kettle-
drums, the grotesque harlequin sets are sometimes used.
After all, the choice of china is entirely a matter of individual
taste.
CHAPTER VII.
LAYING AND SERVING THE TABLE.
THE relative convenience of different-shaped tables has
been referred to. Decidedly, the square and round
tables are the most desirable ; because, placed in a circle or
nearly facing the host, no guest is given precedence except
those who occupy the seats of honor at the right hand of
the host and hostess respectively. If the shape of the room
will not admit of the use of a round or square table, a good
effect may be produced by placing the host and hostess at
opposite sides of the long extension-table, facing each other :
this position draws the entire company relatively nearer their
entertainers, and those in whose honor the feast is given,
and so increases both interest and enjoyment.
It has become the custom, in laying a table, to avoid
uniformity of decoration in all tnatters except the massing
of a few choice varieties of flowers, — unless a " pink din-
ner," or some such entertainment, is being given, when the
purpose is to emphasize some special color ; then the china,
glass, flowers, lamp or candle shades, and even the ladies'
costumes, take on the prevailing tone of color. Details of
these effects are given elsewhere in the book. Of course the
laying of all the covers must be uniform ; and it is agreed
that the service of a dinner is facilitated, and the general
effect heightened, when more than one set of silver and
cutlery is laid at first. There are so many dainty forms of
LAYING AND SERVING THE TABLE. 103
such table-service, that a well-laid cover becomes a beautiful
picture, especially when the table is large enough to admit
of the proper placing of the various aids to the guests' com-
fort and convenience. Whatever form of service is chosen
for the dinner, the articles used in good houses, in laying
each cover, consist of the napkin, a dinner roll or a thick,
small cut of fresh bread, the necessary cutlery and silver,
the water-tumbler, and glasses for the different wines when
wine is served, and, at convenient intervals, receptacles for
the condiments, and iced water or ice. Individual salt-
cellars are in vogue, but several larger silver or cut-glass
ones may be placed upon the table, as well as some unique
and pretty pepper-casters of metal or china. The salad-oil
and vinegar are in double cruet-stands upon the table, or
on the sideboard ready to be placed upon the table when
the salad is served. The table- sauces are put on the side-
board until required, being left in their original bottles.
Page 60
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
piece of soft chamois dipped in jeweller's rouge, or in finely powdered chalk which has been sifted through thin silk. When gilt china is washed, the water should be lukewarm, and contain a little borax or soda : the china should be well drained, and then very lightly wiped with a soft cloth. All richly decorated fine china requires the same careful treatment. The finest Oriental china is of delicate even colors, without a line of decoration or a shade of contrast, but the effect is indescribably beautiful. In modern china, the most beautiful effects are in soft flower and sea-shell tints ; except in a few sorts, such as Royal Worcester, where superb contrasts of color and gilt are made. For high teas and kettledrums, the grotesque harlequin sets are sometimes used. After all, the choice of china is entirely a matter of individual taste.
THE relative convenience of different-shaped tables has been referred to. Decidedly, the square and round tables are the most desirable ; because, placed in a circle or nearly facing the host, no guest is given precedence except those who occupy the seats of honor at the right hand of the host and hostess respectively. If the shape of the room will not admit of the use of a round or square table, a good effect may be produced by placing the host and hostess at opposite sides of the long extension-table, facing each other : this position draws the entire company relatively nearer their entertainers, and those in whose honor the feast is given, and so increases both interest and enjoyment.
It has become the custom, in laying a table, to avoid uniformity of decoration in all tnatters except the massing of a few choice varieties of flowers, — unless a " pink dinner," or some such entertainment, is being given, when the purpose is to emphasize some special color ; then the china, glass, flowers, lamp or candle shades, and even the ladies' costumes, take on the prevailing tone of color. Details of these effects are given elsewhere in the book. Of course the laying of all the covers must be uniform ; and it is agreed that the service of a dinner is facilitated, and the general effect heightened, when more than one set of silver and cutlery is laid at first. There are so many dainty forms of
such table-service, that a well-laid cover becomes a beautiful picture, especially when the table is large enough to admit of the proper placing of the various aids to the guests' comfort and convenience. Whatever form of service is chosen for the dinner, the articles used in good houses, in laying each cover, consist of the napkin, a dinner roll or a thick, small cut of fresh bread, the necessary cutlery and silver, the water-tumbler, and glasses for the different wines when wine is served, and, at convenient intervals, receptacles for the condiments, and iced water or ice. Individual saltcellars are in vogue, but several larger silver or cut-glass ones may be placed upon the table, as well as some unique and pretty pepper-casters of metal or china. The salad-oil and vinegar are in double cruet-stands upon the table, or on the sideboard ready to be placed upon the table when the salad is served. The table- sauces are put on the sideboard until required, being left in their original bottles.