The frontispiece represents the general effect of a well-laid table, and the detail of a cover is given on p. 106 : if the direc- tions are carefully studied, there will be no difficulty in carry- ing them out with the aid of the picture. We have in these two pictures the table laid for the service of a dinner in the American style, which admits of great beauty of ornamenta- tion, and does not involve those tiresome and troublesome changes of the entire table-equipage according to the formal English method, where the cloth is changed with each course. The table-cloth for all dinners should be white, and with- out perceptible folds or creases. It is not always easy to accomplish this triumph of laundry-work in small establish- ments ; but it is possible if the cloth is carefully ironed, and rolled at once upon a long, round piece of wood, like a cur- tain-roller. As has been already said, the pretty fashion pre- vails of laying a strip of bright-colored plush or satin down the middle of the table, with a vine of smilax or ivy along the edges ; as a variation, a strip of wide, very open lace, of a definite pattern, laid over a piece of satin, silk, or cambric, is sometimes employed. In arranging the table decorations upon and near this bit of color, due regard to harmony must be observed. The table-napkins should match the pattern of the cloth, and be large and square : they should be folded, and so placed that the guest will not be exposed to any awkwardness in using them : for instance, if a roll or piece of bread is hidden in one, it may be thrown upon the floor by a careless movement ; the dinner bread is best placed at the front or side of the plate, laid upon the napkin, but not concealed by it. After the ornamental centre of the table has been planned (care being taken that i^ shall not be high enough to obstruct the view of the entire table), and the various dishes placed for condiments, relishes, and such small dishes as the chosen service permits, — the flowers being kept fresh until just be- , o > *■' - - io6 LAYING AND SERVING THE TABLE. I07 fore the dinner is served, — each guest's place or cover is laid as follows : upon the left, a soup-spoon and two silver forks, one large ; in the centre, the dinner-plate, upon which the plate of oysters or clams is to be set just before serving the dinner, or, if there is to be no shellfish, the napkin may be put here with the dinner bread; when the shellfish is served, the bread and napkin may be laid just above the spoon and forks, together with the salt-cellar and water-tum- bler, or the small carafe with the tumbler reversed upon it ; at the right of the cover, a steel knife with a pearl or ivory handle, for meats, and a silver dinner-knife of medium size ; sometimes a smaller knife with a silver blade and some fan- ciful handle is placed to be used for cheese, salad, or butter when it is served, as it generally is upon American tables. The disuse of butter at dinner is to be traced to those coun- tries where it is less plentiful than in America, and it is such a useful article of food that it is to be hoped the fashion in question will not generally prevail. When wine is served, the glasses may be symmetrically arranged at the upper right of the cover.

AI-modernized reading of the original text

The frontispiece represents the general effect of a well-laid table, and the detail of a cover is given on p. 106 : if the directions are carefully studied, there will be no difficulty in carrying them out with the aid of the picture. We have in these two pictures the table laid for the service of a dinner in the American style, which admits of great beauty of ornamentation, and does not involve those tiresome and troublesome changes of the entire table-equipage according to the formal English method, where the cloth is changed with each course. The table-cloth for all dinners should be white, and without perceptible folds or creases. It is not always easy to accomplish this triumph of laundry-work in small establishments ; but it is possible if the cloth is carefully ironed, and rolled at once upon a long, round piece of wood, like a curtain-roller. As has been already said, the pretty fashion prevails of laying a strip of bright-colored plush or satin down the middle of the table, with a vine of smilax or ivy along the edges ; as a variation, a strip of wide, very open lace, of a definite pattern, laid over a piece of satin, silk, or cambric, is sometimes employed. In arranging the table decorations upon and near this bit of color, due regard to harmony must be observed. The table-napkins should match the pattern of the cloth, and be large and square : they should be folded, and so placed that the guest will not be exposed to any awkwardness in using them : for instance, if a roll or piece of bread is hidden in one, it may be thrown upon the floor by a careless movement ; the dinner bread is best placed at the front or side of the plate, laid upon the napkin, but not concealed by it. After the ornamental centre of the table has been planned (care being taken that it shall not be high enough to obstruct the view of the entire table), and the various dishes placed for condiments, relishes, and such small dishes as the chosen service permits, — the flowers being kept fresh until just be- , o > *■' - - io6 fore the dinner is served, — each guest's place or cover is laid as follows : upon the left, a soup-spoon and two silver forks, one large ; in the centre, the dinner-plate, upon which the plate of oysters or clams is to be set just before serving the dinner, or, if there is to be no shellfish, the napkin may be put here with the dinner bread; when the shellfish is served, the bread and napkin may be laid just above the spoon and forks, together with the salt-cellar and water-tumbler, or the small carafe with the tumbler reversed upon it ; at the right of the cover, a steel knife with a pearl or ivory handle, for meats, and a silver dinner-knife of medium size ; sometimes a smaller knife with a silver blade and some fanciful handle is placed to be used for cheese, salad, or butter when it is served, as it generally is upon American tables. The disuse of butter at dinner is to be traced to those countries where it is less plentiful than in America, and it is such a useful article of food that it is to be hoped the fashion in question will not generally prevail. When wine is served, the glasses may be symmetrically arranged at the upper right of the cover.

Miss Corson's practical American cookery and household management