In the f oUowing remarks, the words " butler " and " f oot-
man" are ùsed, because they are immemorially associated with
table service, but their placca may be taken, and very often Tabie
are, by a well-drilled waitress and a parler maid. In largo ■•^*'®'
60
MB8. SEELT'a COOK BOOK
Safediif Um
tabi*.
Napklni.
KniTM,
forks,
•pool».
Tnm^Sn,
establiflhmentB, where there are several footmen, the latter do
moBt of the service; the butler does not have to touch the
platea, but he carvea, aerves the wines and bread, rings from
the pantry as soon as a coarse is on the table, to give the cook
due waming of the next, and always removes the bread
ommbs. There are other details of his service, but in the pres-
ent instance we will suppose that the head servant, whether
man or woman, has but one assistant, with whom he works
harmoniously.
The manner of setting a table is prettj much the same in
ali good houses. After the cloth has been put on perfectly
straight over its undercloth of felt or canton flannel, the
oreases, if it has been folded and not rolled on a roller, should
be smoothed out with a flatiron, which must not be too hot
for fear of spoiling the surface of the table. If platee bave any
crest or monogram, this should be carefully put toward the
middle of the table, and quite straight one with another.
Napkins are folded the monogram on top, and are laid on the
platea with a piece of bread or roU placed in the fold in such a
way that it may be seen. Elaborate devices for napkins are
entirely out of date. At the right of each piate, with edge
toward the piate, is a steel knife for the meat and sometimes
a sUyer one for fish (although in old-fashioned houses the
latter are not used), and, if there are oysters, a tiny oyster
fork. A tablespoon for the soup may go with the knives. At
the lef t, tines up, are the forks, never more than three ; a small
fork, for the fish, which often matches the fish knife, and a largo
one for the first entrée. The one to be used first is the farthest
away from the piate.
Tumblers and glasses, the last articles to be placed on the
table, as they are easily knocked off and broken, go on the right
of the piate, and there are as many of the latter as there are
wines to be g^yen. At a largo dinner, for instance, there would
be one for white wine, one for Sherry, one for Champagne, and
DINNEBS AND DUTNEB-GIVING 61
one for good claret. Table claret is drunk from the tumUer.
Glasses for Port or Madeira are not put on the table until these
wines are served. The glasses must be placed in groups, the
water glass nearest the piate, and the wine glass to be first used
nearest the edge of the table.
Everything needed in serying the dìnner should be in ita
place, the platter for the hot dishes in the hot closet, and on
the side table, the extra Silver, cutlery, and china ; also bowls
of cracked ice. There should be possible no delay in servìng.
The butler keeps count of guests as they arrivo, and when SMting the
ali is in readiness he comes to the door of the drawing room and s^*^**^*
says **the dinner is served."
Page 29
Presented as published in 1902. 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
In the following remarks, the words "butler" and "footman" are used, because they are immemorially associated with table service, but their places may be taken, and very often are, by a well-drilled waitress and a parlor maid. In large
Setting the Table.
Napkins.
Knives,
forks,
spoons.
Tumblers,
establishments, where there are several footmen, the latter do most of the service; the butler does not have to touch the plates, but he carves, serves the wines and bread, rings from the pantry as soon as a course is on the table, to give the cook due warning of the next, and always removes the bread crumbs. There are other details of his service, but in the present instance we will suppose that the head servant, whether man or woman, has but one assistant, with whom he works harmoniously.
The manner of setting a table is prettj much the same in ali good houses. After the cloth has been put on perfectly straight over its undercloth of felt or canton flannel, the creases, if it has been folded and not rolled on a roller, should be smoothed out with a flatiron, which must not be too hot for fear of spoiling the surface of the table. If plates have any crest or monogram, this should be carefully put toward the middle of the table, and quite straight one with another. Napkins are folded the monogram on top, and are laid on the plates with a piece of bread or roll placed in the fold in such a way that it may be seen. Elaborate devices for napkins are entirely out of date. At the right of each plate, with edge toward the plate, is a steel knife for the meat and sometimes a silver one for fish (although in old-fashioned houses the latter are not used), and, if there are oysters, a tiny oyster fork. A tablespoon for the soup may go with the knives. At the left, tines up, are the forks, never more than three; a small fork, for the fish, which often matches the fish knife, and a large one for the first entrée. The one to be used first is the farthest away from the plate.
Tumblers and glasses, the last articles to be placed on the table, as they are easily knocked off and broken, go on the right of the plate, and there are as many of the latter as there are wines to be given. At a largo dinner, for instance, there would be one for white wine, one for Sherry, one for Champagne, and
DINNERS AND DINNER-GIVING 61
one for good claret. Table claret is drunk from the tumbler. Glasses for Port or Madeira are not put on the table until these wines are served. The glasses must be placed in groups, the water glass nearest the plate, and the wine glass to be first used nearest the edge of the table.
Everything needed in serving the dinner should be in its place, the platter for the hot dishes in the hot closet, and on the side table, the extra silver, cutlery, and china; also bowls of cracked ice. There should be possible no delay in serving.
The butler keeps count of guests as they arrive, and when all is in readiness he comes to the door of the drawing room and says "the dinner is served."