It is difficult to give general rules in regard to the dishes to be used. Some prefer to use plates under soup plates and cereal dishes, and consider that as these protect the table and table-cloth they are real labor savers. But, in general, the use of extra dishes is not best ; and vegetables, for example, should be served on the main plate unless they are so liquid that this would be unpleasant. If the food is to be served from the table, it should be so arranged that it can be reached as conveniently as possible by the one who is to serve. Near each dish should be placed the utensils which will be needed; these should not be used in common with another dish, and if the dishes are passed to allow each to serve himself, they should be passed with the dish so that no one is tempted to use his own fork or spoon. In serving, if very few people are present, ladies may be served first. Usually, however, it is now customary for the host or hostess to serve in order, beginning for the first course with the person on the right and at the next course with the person on the left. REFERENCES FARMER. " Boston Cooking School Cook Book ", picture, page 592, HILL. "Up-to-Date Waitress." LARNED. "Hostess of To-day." ALLEN. "Table Service." WILSON. "Handbook of Domestic Science", pages 214-218. 72 FOOD STUDY From " Table Service," by Lucy G. Allen. DIAGRAM OP TABLE LAID FOR HOME DINNER (WITHOUT SERV- ICE OF MAID) SETTING THE TABLE 73 QUESTIONS 1. What is the principle underlying the arrangement of silver and dishes on the table ? 2. Tell : a. Where should the napkin be placed while you are eating ? b. Should the napkin be laid on the table while it is being folded at the end of the meal ? c. Is it ever permissible not to fold the napkin ? d. Show the proper ways of using knife, fork, and spoon. e. Where should the knife and fork be placed in passing the plate for a second serving ? Why ? /. From what part of the spoon should we eat ? g. Why should the spoon not be left in the cup ? h. Why should a whole slice of bread not be spread at a time ? How should bread be eaten ? i. Discuss courteous ways of offering to serve another, of accepting or refusing. 3. Why should dishes offered by a waitress always be passed to the left of the person seated? 4. Why should finger bowls and tumblers not be filled too full of water ? 5. In pouring a glass of water, why should the waitress avoid touching the rim of the glass ? Should the same precaution be taken in putting away glasses after washing ? 6. What care must be taken in laying a table-cloth ? In folding it ? 7. Why are doilies sometimes used in place of a table-cloth ? At what meals are they most often used ? 8. How should a napkin be folded when it is laundered ? 9. What conditions modify the number of courses in which it is desirable to serve a meal ? 74 FOOD STUDY XIII TEA MARSHMALLOW WAFERS A. PREPARE MARSHMALLOW WAFERS. Dent a marshmallow by pressing on it, as hard as you can, with the handle of a knife. Put in this dent a piece of butter about the size of half a pea, and place the marsh- mallow on a square cracker laid on an unbuttered tin. Put it in the oven, until it puffs up and browns slightly. Remove from the oven, and, as it grows cold, place in the dent a piece of a candied cherry✪ Marshmallow Wafers.

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It is difficult to give general rules in regard to the dishes to be used. Some prefer to use plates under soup plates and cereal dishes, and consider that as these protect the table and table-cloth they are real labor savers. But, in general, the use of extra dishes is not best ; and vegetables, for example, should be served on the main plate unless they are so liquid that this would be unpleasant. If the food is to be served from the table, it should be so arranged that it can be reached as conveniently as possible by the one who is to serve. Near each dish should be placed the utensils which will be needed; these should not be used in common with another dish, and if the dishes are passed to allow each to serve himself, they should be passed with the dish so that no one is tempted to use his own fork or spoon. In serving, if very few people are present, ladies may be served first. Usually, however, it is now customary for the host or hostess to serve in order, beginning for the first course with the person on the right and at the next course with the person on the left. FARMER. " Boston Cooking School Cook Book ", picture, page 592, HILL. "Up-to-Date Waitress." LARNED. "Hostess of To-day." ALLEN. "Table Service." WILSON. "Handbook of Domestic Science", pages 214-218. From " Table Service," by Lucy G. Allen. DIAGRAM OP TABLE LAID FOR HOME DINNER (WITHOUT SERV- ICE OF MAID) 1. What is the principle underlying the arrangement of silver and dishes on the table ? 2. Tell : a. Where should the napkin be placed while you are eating ? b. Should the napkin be laid on the table while it is being folded at the end of the meal ? c. Is it ever permissible not to fold the napkin ? d. Show the proper ways of using knife, fork, and spoon. e. Where should the knife and fork be placed in passing the plate for a second serving ? Why ? /. From what part of the spoon should we eat ? g. Why should the spoon not be left in the cup ? h. Why should a whole slice of bread not be spread at a time ? How should bread be eaten ? i. Discuss courteous ways of offering to serve another, of accepting or refusing. 3. Why should dishes offered by a waitress always be passed to the left of the person seated? 4. Why should finger bowls and tumblers not be filled too full of water ? 5. In pouring a glass of water, why should the waitress avoid touching the rim of the glass ? Should the same precaution be taken in putting away glasses after washing ? 6. What care must be taken in laying a table-cloth ? In folding it ? 7. Why are doilies sometimes used in place of a table-cloth ? At what meals are they most often used ? 8. How should a napkin be folded when it is laundered ? 9. What conditions modify the number of courses in which it is desirable to serve a meal ? TEA MARSHMALLOW WAFERS A. PREPARE MARSHMALLOW WAFERS. Dent a marshmallow by pressing on it, as hard as you can, with the handle of a knife. Put in this dent a piece of butter about the size of half a pea, and place the marshmallow on a square cracker laid on an unbuttered tin. Put it in the oven, until it puffs up and browns slightly. Remove from the oven, and, as it grows cold, place in the dent a piece of a candied cherry.

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