Miss Parloa's kitchen companion

Look into the dining-room, and, as you arrange the table, decide as nearly as possible where each guest shall sit. If raw oysters are to be served on plates (that is, not in the natural shells, but in imi- tation shells forming a part of the plate), they should be put upon the table before the company is summoned to the dining-room ; but if oysters are not made a course in your bill of fare, place ordinary plates upon the table, together with knives and forks. The greater part of the silver may be put upon the table when it is set, — three forks, two knives, a soup-spoon, and a small spoon beside each plate, if one have silver in plenty. By this plan the waiter's responsibility may be lightened, but it is questionable whether the display of so much silver increases the elegance of the appearance of the table. If one think it does not, the waiter may be instructed to bring in the proper pieces of silver with the plates for each course, — two plates at a time, with the silver laid upon them. There is no greater test of a waiter's ability than this matter of placing silver upon the table and removing it without noise. The guest, of course, has his part to perform. As soon as a plate is set before him, he will take the knife, fork, and spoon from it, and lay them beside his plate. The waiter may pass each dish to the guests, or the hostess herself may serve. The latter manner is the more likely to promote sociability. There are two modes of arranging the table for the dessert. One is to have two table-cloths, and remove the upper after the salad has been served ; but by following this plan the flowers and ornaments must be taken off the table, and a bare surface of white is seen for some moments. The other and better mode is to use a crumb-knife and salver. It may not be amiss to say here that as the fashion of serving ices in small soup-plates, and eating them with a fork has nothing to commend it, it will not be followed by a wise hostess. 908 MISS PARLOA'S KITCHEN COMPANION. Fruit is frequently placed on the table before the luncheon is served. When there are no flowers it makes a bright centre-piece ; yet fruit seems much more appetizing if it has not been in view during the meal. The final act of the mistress will be to give directions as to the time and mode of serving the courses. She will do well to make out three menus, with the time for cooking and serving set against each dish, — one to be given to the cook, another to the waiter, and the third to be retained for her own use. The value of such memoranda may become evident after a reading of the following pattern for a one-o'clock luncheon, like that suggested on page 906 : — 12.50 o'clock. Sardines on Toast. Broil the fish eight minutes, and lay them oh the toast. Keep hot, for serving at 1.10. 1.00 o'clock. Consomme. Serve hot. 1.00 o'clock. Green Peas. Heat them, and season with salt and butter. 1.10 o'clock. Sardines on Toast. Serve. ' 1.10 o'clock. Chops. Put them on to broil for ten minutes. When they are cooked, heap the green peas in the centre of a platter and lay the chops around them. Serve at once. (1.20.) 1.85 o'clock. Croquettes. Plunge into boiling tat, and cook until they be- come browned, — two minutes. Serve on a warm dish with a garnish of parsley. 1.45 o'clock. Salad. Arrange and serve.