Foods and home making

How is the table set for dinner ? Shall a tablecloth or runners or doilies be used for dinner? Before the World War, for a for- mal dinner only a tablecloth that covered the entire table was thought to be correct. During the war and for a few years afterward, more informal table setting was followed. Runners and doilies were used for dinner. Once again, the large cloth is considered proper for a formal dinner. In the home where there is no one other than the family to help in serving a meal, it seems only sensible to use the smaller Planning and Serving a Dinner 455 linen covers on the table. Less material is needed and less time for laundering is required. The same rules for placing the silver and dishes on the table should be followed for setting the dinner table as for the luncheon or supper table. Sometimes raw oysters are served as the first Oneida Community, Limited Figure 129. A Table Set for a Formal Dinner The table is entirely covered with a linen cloth, as is correct for a formal dinner. Notice the oyster fork beyond the soup spoon. Also notice the folding of the napkin. This differs from the rectangular folding and is more pleasing than the triangular shape. The loose folds on the two edges of the napkin repeat the parallel lines of the flat silver. As the meal is to be served in the evening, candles are appropriate deco- rations. The candles should be lighted before the dinner is served. course of a dinner. A small fork known as an oyster fork is needed for eating uncooked oysters. This fork should not be placed on the left side of the cover with the other forks. It may be placed either at the extreme right beyond the spoons (see Figure 129) or on the service plate holding the glass which contains the oysters. 4J6 Dinner As explained on page 217, larger napkins are used for a forma' dinner than for luncheon or supper. A B Figure 130. Carving Sets A, knife and fork for cutting steak. B. knife and fork for carving a roast or poultry. Notice the guard on both pieces of the steak set and the larger fork. What is the purpose of a guard on a carving knife or fork? How is a dinner served? How is meat carved? Any of the three styles of serving described on pages 118 and 339 may be followed in serving dinner. Planning and Serving a Dinner 457 When a roast of meat or of chicken is served for dinner, and the family style of serving is followed, the meat is cut into pieces or carved at the dining table. If the Russian style of serving is followed, the meat must be carved in the kitchen. Whether meat is carved in the kitchen or at the dining table, it should be cut with care. If a large roast or a turkey is to be carved, it is well to place the meat on a large platter. As the pieces of meat are cut, there When a steak containing a bone is carved, the bone should first be cut out of the meat. Then the meat may be cut into pieces. Notice how this porterhouse steak is cut so as to divide the tenderloin into several pieces. is room to place them on the platter. If a large platter is not used, it is a good plan to place beside the platter an extra platter or large plate on which pieces of meat may be put as they are cut from the roast or poultry. A large fork thrust into the meat helps to keep the meat from slipping while it is being cut. A sharp strong knife is needed for 458 Dinner