Coiiditions. — The table should be scrupulously clean and attractive. It may be both with very inexpensive furnish- ings, for habits of neatness and taste may be cultivated at the poorest table with cheap linen and simple crockery. Everything on it should be placed in a well-considered and orderly manner. Table Setting for Breakfast. Requisites. Dining table. Napkins. Dining chairs. Glassware. Duster. Dishes. Silence cloth. Silver. ' Tablecloth. Dust the table, and cover it with a canton flannel or felt- ing undercloth to improve the appearance of the tablecloth, to prevent noise, and to protect the table top. Lay the cloth, placing the middle fold upward in the cen- ter and lengthwise with the table, and see that all hanging comers are equally long. Arrange a place for father, which is called the host's place, and a place for mother, which is called the hostess's place. The host's place is called the head of the table and the hos- tess's place the foot of the table, and one should be opposite the other. Place the knives at the right of each plate with sharp edges toward plate, and the handles one inch from edge of table. Place the forks at the left of the plate with tines upward and handles on a line with handles of knives. Lay the spoons near the knives with bowls up and handles on a line with knives and forks. Place tumbler, top up, near end of knife blade, and napkin and bread and butter plate at the left near the fork. Place a salt and pepper shaker at either end of the table. Digitized by Google 26 FIRST YEAR If fruit is to be served at breakfast, it should be served first, a knife and a plate being placed for each person. Service. — The tea and coflfee service should be arranged in front of the hostess in the form of a semicircle. 1, knife, 2, spoon, 3, tumbler, 4, fork, 5, napkin, 6, bread and butter plate, 7, breakfost plate. At the right, place the following : — Coffeepot or teapot. Sugar bowl. Spoon tray. Cream pitcher, hot-water pitcher, or covered jug. At the left, place the following : — Cups and saucers with handles toward the right. Cereal Service. — The cereal dish should be placed in front of the hostess with a tablespoon at the right and individual dishes at the left. Meat Service. — The meat service should be placed before the host. In front, platter containing meat or fish or other main dish. At the right, a carving knife and fork on a carving rest, and a tablespoon. At the left, a pile of hot plates. Digitized by Google THE TABLE 27 Bread and Butter Service. — Plates containing hot rolls and muflSms should be placed at opposite ends of the table. The butter plate, with the butter knife at the right, should be placed in front of some member of the family who assists in serving. After each course is laid look at the table. See if it pleases you, and looks well balanced and convenient as to placing of dishes. The Supper Table. — The supper table is arranged simi- larly to the breakfast table, smaller plates being used. Sauce or preserves are often served with cake at supper, and places should be planned for each. The Dinner Table. — The knives, forks, spoons, tumbler, and napkin are arranged as for breakfast. A soup spoon is added. The usual three courses : — 1. Soup. 2. Meat, or fish, and vegetables. 3. Dessert. First, or Soup Course. — In front of the hostess. The soup tureen, the ladle with bowl up at the right. At the left, the hot soup plates. Second, or Meat Course, — The meat platter and the hot plates may be arranged as for breakfast. The vegetables of this course may be passed by the waitress or served by the hostess. Removal of Dishes. — After this course is finished remove everything but the dessert spoons and tumblers. Remove all crumbs, using a tray and a napkin ; or a crumb scraper.

AI-modernized reading of the original text

Conditions. — The table should be scrupulously clean and attractive. It may be both with very inexpensive furnishings, for habits of neatness and taste may be cultivated at the poorest table with cheap linen and simple crockery. Everything on it should be placed in a well-considered and orderly manner. Table Setting for Breakfast. Requisites. Dining table. Napkins. Dining chairs. Glassware. Duster. Dishes. Silence cloth. Silver. ' Tablecloth. Dust the table, and cover it with a canton flannel or felting undercloth to improve the appearance of the tablecloth, to prevent noise, and to protect the table top. Lay the cloth, placing the middle fold upward in the center and lengthwise with the table, and see that all hanging comers are equally long. Arrange a place for father, which is called the host's place, and a place for mother, which is called the hostess's place. The host's place is called the head of the table and the hostess's place the foot of the table, and one should be opposite the other. Place the knives at the right of each plate with sharp edges toward plate, and the handles one inch from edge of table. Place the forks at the left of the plate with tines upward and handles on a line with handles of knives. Lay the spoons near the knives with bowls up and handles on a line with knives and forks. Place tumbler, top up, near end of knife blade, and napkin and bread and butter plate at the left near the fork. Place a salt and pepper shaker at either end of the table. Digitized by Google If fruit is to be served at breakfast, it should be served first, a knife and a plate being placed for each person. Service. — The tea and coffee service should be arranged in front of the hostess in the form of a semicircle. 1, knife, 2, spoon, 3, tumbler, 4, fork, 5, napkin, 6, bread and butter plate, 7, breakfost plate. At the right, place the following : — Coffeepot or teapot. Sugar bowl. Spoon tray. Cream pitcher, hot-water pitcher, or covered jug. At the left, place the following : — Cups and saucers with handles toward the right. Cereal Service. — The cereal dish should be placed in front of the hostess with a tablespoon at the right and individual dishes at the left. Meat Service. — The meat service should be placed before the host. In front, platter containing meat or fish or other main dish. At the right, a carving knife and fork on a carving rest, and a tablespoon. At the left, a pile of hot plates. Digitized by Google THE TABLE 27 Bread and Butter Service. — Plates containing hot rolls and muffins should be placed at opposite ends of the table. The butter plate, with the butter knife at the right, should be placed in front of some member of the family who assists in serving. After each course is laid look at the table. See if it pleases you, and looks well balanced and convenient as to placing of dishes. The Supper Table. — The supper table is arranged similarly to the breakfast table, smaller plates being used. Sauce or preserves are often served with cake at supper, and places should be planned for each. The Dinner Table. — The knives, forks, spoons, tumbler, and napkin are arranged as for breakfast. A soup spoon is added. The usual three courses : — 1. Soup. 2. Meat, or fish, and vegetables. 3. Dessert. First, or Soup Course. — In front of the hostess. The soup tureen, the ladle with bowl up at the right. At the left, the hot soup plates. Second, or Meat Course, — The meat platter and the hot plates may be arranged as for breakfast. The vegetables of this course may be passed by the waitress or served by the hostess. Removal of Dishes. — After this course is finished remove everything but the dessert spoons and tumblers. Remove all crumbs, using a tray and a napkin ; or a crumb scraper.

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