Between the places for two people, place a saltcellar and
spoon and a pepper, or put the salts and pepper at the top
of each plate.
At the foot of the table, lay the carving cloth.
Put the carving knife and spoon to the right, and the
fork to the left, of course, with the sharp edge of the knife
facing the centre, and the bowl of the spoon and the tines
of the fork up.
The carving knife must be sharpened with the steel each
time before using it.
At the head of the table, place symmetrically, cups and
saucers, sugar, cream, and a rest for the coffee-pot. This
rest is to save the table from the heat, and should be made
of the same material as the pot, china or silver, as the case
may be.
In setting the side table, place on it the silver tray, a
small napkin, a large napkin, leaving plenty of room for
hot dishes and mats or trays to keep them from injuring
the polish of the wood.
On the sideboard, put extra plates, knives, forks, spoons,
tumblers, a bowl of granulated or powdered sugar for the
cereal, a pitcher of cream, and a pitcher of water if carafes
are not used.
Carafes are very desirable. In them the water may be
sufficiently chilled to be agreeable, and yet not so much so
as to interfere with digestion, provided they are put in the
refrigerator over night. They save the waitress's time, a
214 HANDBOOK OF DOMESTIC SCIENCE
very important matter, if tlie family is of any size. More-
over, they add to the appearance of the table.
See that the chairs are properly placed, that the doors
and draAvers are all shut, and that the newspapers are
where they belong, probably at the right of the foot of the
table, the seat of the master of the house.
Just before breakfast is ready to be served, place in the
centre of the table the fruit. This should be clean and
cool in reality as well as in appearance. It looks best in
glass, and with no decoration except, perhaps, a few of its
own leaves.
Put the butter and the bread on the table.
The most economical method of serving bread is to put
the whole loaf on the bread board, and cut from it only
what is needed. Because it is the less wasteful, it is the
best way; but the waitress usually thinks differently, and
prefers to cut a number of slices, several of which are sure
to be unused, and too dry for anytliing except the bread-
crumb jar.
Whichever method is pursued, the outer, stale slice (if
the loaf is not fresh) must be removed, and only freshly
cut bread used.
Last of all, pour the water into the tumblers.
When the family are seated, each removes from her fruit
plate the doily and finger bowl, and spreads her napkin.
The Avaitress should place the fruit on the silver tray,
and pass it to the mistress of the hoiise, standing at her
left. It is then passed to each person in turn, in the
same way.
There is great difference of opinion and custom Avith
regard to the order of serving when guests are present.
The simplest way is that indicated; first, to the hostess,
passing around to her right-hand guest, and serving the
others in turn. Tor a large company, this is obA*iously the
THE DINING ROOM 215
best way ; but when tlicre are only a few present, many
prefer to have the waitress serve, first the hostess, and then
the other ladies at the table, before serving the gentlemen,
regardless of the zigzagging often necessitated by this rule.
Page 101
Presented as published in 1900. 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
Between the places for two people, place a saltcellar and spoon and a pepper, or put the salts and pepper at the top of each plate.
At the foot of the table, lay the carving cloth.
Put the carving knife and spoon to the right, and the fork to the left, of course, with the sharp edge of the knife facing the centre, and the bowl of the spoon and the tines of the fork up.
The carving knife must be sharpened with the steel each time before using it.
At the head of the table, place symmetrically, cups and saucers, sugar, cream, and a rest for the coffee-pot. This rest is to save the table from the heat, and should be made of the same material as the pot, china or silver, as the case may be.
In setting the side table, place on it the silver tray, a small napkin, a large napkin, leaving plenty of room for hot dishes and mats or trays to keep them from injuring the polish of the wood.
On the sideboard, put extra plates, knives, forks, spoons, tumblers, a bowl of granulated or powdered sugar for the cereal, a pitcher of cream, and a pitcher of water if carafes are not used.
Carafes are very desirable. In them the water may be sufficiently chilled to be agreeable, and yet not so much so as to interfere with digestion, provided they are put in the refrigerator over night. They save the waitress's time, a
very important matter, if tlie family is of any size. Moreover, they add to the appearance of the table.
See that the chairs are properly placed, that the doors and draAvers are all shut, and that the newspapers are where they belong, probably at the right of the foot of the table, the seat of the master of the house.
Just before breakfast is ready to be served, place in the centre of the table the fruit. This should be clean and cool in reality as well as in appearance. It looks best in glass, and with no decoration except, perhaps, a few of its own leaves.
Put the butter and the bread on the table.
The most economical method of serving bread is to put the whole loaf on the bread board, and cut from it only what is needed. Because it is the less wasteful, it is the best way; but the waitress usually thinks differently, and prefers to cut a number of slices, several of which are sure to be unused, and too dry for anytliing except the breadcrumb jar.
Whichever method is pursued, the outer, stale slice (if the loaf is not fresh) must be removed, and only freshly cut bread used.
Last of all, pour the water into the tumblers.
When the family are seated, each removes from her fruit plate the doily and finger bowl, and spreads her napkin.
The waitress should place the fruit on the silver tray, and pass it to the mistress of the house, standing at her left. It is then passed to each person in turn, in the same way.
There is great difference of opinion and custom with regard to the order of serving when guests are present. The simplest way is that indicated; first, to the hostess, passing around to her right-hand guest, and serving the others in turn. Tor a large company, this is obviously the
best way ; but when tlicre are only a few present, many prefer to have the waitress serve, first the hostess, and then the other ladies at the table, before serving the gentlemen, regardless of the zigzagging often necessitated by this rule.