Household science and arts

Third, or Dessert Course. — Place the dessert in front of the hostess with a spoon or knife for serving. Place the plates or sauce dishes at the left. Digitized by Google SUGGESTIONS ON SERVING The Tray. Purpose. — A tray should be used in serving food and in removing the smaller dishes from the table. It saves steps and time and allows more delicate service than can be given without it. Manner of Handling. — The tray should be held in the left hand and dishes or plates placed upon it with the right, taking care not to rest the thumb on the surface of the dishes, especially when serving. Dishes should be placed before those at the table from the rights and removed from the left, removing everything pertaining to one course before serving the next. Passing Dishes on a Tray. — Dishes from which food is to be taken should be passed from the left, holding the tray slightly above the level of the table. The handle of the serving fork or spoon should be toward the right. To fill Glasses. — Draw to edge of table, being careful to touch the glass near the bottom, put cracked ice in with a spoon and fill tumbler to within an inch of the top. In passing also place the hand near the bottom, never over or -near the top. Serving. Finger Bowls. — When finger bowls are used, put each on a dessert plate with a doily underneath the bowl ; place a bowl at the left of each person. SOME THINGS TO REMEMBER CONCERNING TABLE MANNERS The napkin should be. spread across the lap, not tucked in at the neck, because no one should eat so rapidly or carelessly as to drop food on her waist. The soup spoon should be dipped from instead of toward you, because by managing in this way drops are less likely to fall, and one does not appear greedy. Digitized by Google DISH WASHING 29 Always place the side of the spoon to your lips ; never take food from the tip of the spoon as it appears awkward. Do not tip the soup plate ; it seems a greedy act. Bread should be broken into small pieces, and placed in the mouth ; biting into a slice of bread is avoided by all people of good manners. If your preference is asked regarding food, express it at once. The table utensils should not be handled. Keep your hands on your napkin in your lap when not eating. The spoon should be placed on the saucer, never left in the cup. The knife and fork should be placed straight on the plate and a little to one side, or rested on the edge of the bread and butter plate when passing your plate for a second portion. Never lay your knife on the tablecloth. When food is in the mouth, be very careful to keep the lips closed, even when chewing. Do not talk with food in the mouth. At the close of the meal when all have finished eating, the napkin should be folded, holding it while doing so below the level of the table. The essence of good manners is to look out for the comfort of others and to try to anticipate their wants. " True politeness is true kindness." Do not talk to people about what you may think to be their bad manners, even if they are your young brothers and sisters. You will succeed better by making them desire to be polite than by telling them that they are ill mannered. Dish Washing, Silver Polishing, Cabe of the Sink AND OF Garbage I. Requisites. Dishpan half full of hot, soapy water. Large rinsing pan partially filled with clear, hot water. Digitized by VjOOC^IC Draining tray. Good soap. Plenty of hot water. II. Preparation. Scrape all food from dishes and rinse plates and cups. Soak in cold water all dishes which have been used for eggs, milk, and starchy foods, and in hot water all dishes used for sugary and other sticky foods. Pile all dishes of a kind together, the largest at the bottom. Put silver knives, forks, and spoons together. Steel knives and forks should be placed with handles