Be sure that the cloth is straight, the center fold in the middle of
the table, and that the cloth hangs evenly on all sides. See that
centerpiece and doilies are laid at even distance.
Laying each place. — In Fig. 71 the knife, edge out, is at the right,
with one spoon, and the glass is at the right, in line with the end of
the knife. Two forks are at the left, and a plate for bread and but-
ter, with bread knife are at the left, opposite the glass. The napkin
is at the left. This plan, somewhat elaborated, may be safely fol-
lowed for formal service. Two knives may be placed at the right,
with the soup spoon, and three forks at the left. If more than
these are needed, they may be supplied later, laid on the plate placed
for a certain course, in the middle of the plate, handle toward the
guest.
PREPARATION OP MEALS
I
I.
I
!
1{
272 FOODS AND HOUSEHOLD MANAGEMENT
The other articles on the table may vary widely. For every-
day use, where there is no maid, pr only one, set in places convenient
to pass, the salt and pepper, vinegar and sugar, bread plate and
butter plate, and any small dish of condiment or pickle, with pretty
mats for the hot dishes to be set on later, and enough spoons for
*;erving. See that the arrangement is symmetrical and convenient.
A table laid in this way has room for little more in the way of
" decoration " than a slender vase holding a few flowers in the center.
The dishes for dessert can be ready on a side table.
For formal service nothing is placed on the table in addition
to the equipment at each place, but some centerpiece containing
ferns or flowers, with pretty dishes of silver or glass holding relishes,
candies, or dried fruits, a graceful arrangement being to alternate
four of these -with four candlesticks for meals served late in the
day.
Table decorations. — Here fancy may run riot with color schemes,
and pretty devices for special occasions. A painted place card, a
small bonbon box, a single flower with a pin for fastening it on, —
all these have their place at times. Satin ribbon is not an appropriate
table decoration laid across the table in a broad band, even when it
displays a class color. Find some other way to make the color
effective. A color scheme in the food can be carried out to a degree
for some occasion, but do not let the color interfere with a really
satisfactory menu.
Relishes have already been suggested as decoration — radishes
cut in rose shape, olives, candies, and fruit.
The tray for invalid and convalescent. — Figures 72 and 73 suggest
the daintiness possible in setting a tray. It is well worth while to
spend time in the careful arrangement of the tray, for pretty dishes
in orderly array may tempt the appetite of the invalid.
Waiting on the table. — When we wait on ourselves, this
should be done with cheerfulness, and all should take a share.
After the food is on the table, one person can " help " one
thing and one another. It is a good plan for the young people
of the family to take turns as waiter in removing the soiled
dishes and food and putting on the dessert. A quick method
is to place a tray on a small stand near the table, taking the
PREPARATION OF MEALS
it
274 FOODS AND HOUSEHOLD MANAGEMENT
Page 135
Presented as published in 1914. 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
Be sure that the cloth is straight, the center fold in the middle of the table, and that the cloth hangs evenly on all sides. See that centerpiece and doilies are laid at even distance.
Laying each place. — In Fig. 71 the knife, edge out, is at the right, with one spoon, and the glass is at the right, in line with the end of the knife. Two forks are at the left, and a plate for bread and butter, with bread knife are at the left, opposite the glass. The napkin is at the left. This plan, somewhat elaborated, may be safely followed for formal service. Two knives may be placed at the right, with the soup spoon, and three forks at the left. If more than these are needed, they may be supplied later, laid on the plate placed for a certain course, in the middle of the plate, handle toward the guest.
!
1{
The other articles on the table may vary widely. For everyday use, where there is no maid, pr only one, set in places convenient to pass, the salt and pepper, vinegar and sugar, bread plate and butter plate, and any small dish of condiment or pickle, with pretty mats for the hot dishes to be set on later, and enough spoons for *;erving. See that the arrangement is symmetrical and convenient. A table laid in this way has room for little more in the way of " decoration " than a slender vase holding a few flowers in the center. The dishes for dessert can be ready on a side table.
For formal service nothing is placed on the table in addition to the equipment at each place, but some centerpiece containing ferns or flowers, with pretty dishes of silver or glass holding relishes, candies, or dried fruits, a graceful arrangement being to alternate four of these -with four candlesticks for meals served late in the day.
Table decorations. — Here fancy may run riot with color schemes, and pretty devices for special occasions. A painted place card, a small bonbon box, a single flower with a pin for fastening it on, — all these have their place at times. Satin ribbon is not an appropriate table decoration laid across the table in a broad band, even when it displays a class color. Find some other way to make the color effective. A color scheme in the food can be carried out to a degree for some occasion, but do not let the color interfere with a really satisfactory menu.
Relishes have already been suggested as decoration — radishes cut in rose shape, olives, candies, and fruit.
The tray for invalid and convalescent. — Figures 72 and 73 suggest the daintiness possible in setting a tray. It is well worth while to spend time in the careful arrangement of the tray, for pretty dishes in orderly array may tempt the appetite of the invalid.
Waiting on the table. — When we wait on ourselves, this should be done with cheerfulness, and all should take a share. After the food is on the table, one person can " help " one thing and one another. It is a good plan for the young people of the family to take turns as waiter in removing the soiled dishes and food and putting on the dessert. A quick method is to place a tray on a small stand near the table, taking the
it