At the left lay the fork next the plate, the tines up and handle in line with those on the right ; beyond the fork lay the napkin folded in a square with initial on top and right side up. Small fringed napkin may be folded diagonally. At upper left corner, opposite the tumbler, place the bread and butter plate with butter spreader laid across one side, handle toward the right. At a meal of several courses, lay each cover with the service needed according to the menu ; the forks and spoons in the order in which they are to be used, those needed first on the outer edge. When there are many covers, lay the forks and spoons as needed with each course. Fruit spoons and knives, or oyster forks, may be laid across the others at the right. For courses needing only a fork, place the fork at right. The dessert service may be brought in with the plates for that course. At breakfast or supper arrange the coffee, or tea, and hot water at the right of the hostess, the tray bowl, sugar bowl and cream pitcher in front and the cups and saucers at the left, with sugar tongs and cream ladle at hand. At luncheon or dinner, lay a soup ladle and other large spoons as needed in front of the hostess. Put the carving knife and fork on the carving rests at the right and left of the host, a little in front of his cover. Lay the butter knife beside the butter plate, and such other spoons, knives, or forks where they may be needed for serving the various dishes. Fruit or flowers if used should occupy the center of the table and a low arrangement is preferable. LAYING THE TABLE 61 The salt and pepper may be between each two covers ; and the vinegar and oil, pickles or jelly at convenient dis- tances, near the corners or between the larger dishes. Arrange the various dishes on the table in regular order, straight with the table edge and exactly in front of those who are to serve them ; or, if at an angle let there be some uni- formity. The cups, plates, and dishes for hot food should be heated as needed. Glasses should be filled and bread and butter put on the table just before the meal is served. Finger bowls are considered by some people a luxury and are not usually placed on the table until the dessert ; but there are other times when they are equally necessary, and there is no reason why they should not be used. When fruit is used as a first course at breakfast, they may be put on about one fourth full of warm water, at the beginning of the meal. When sweet corn is served on the cob finger bowls are almost indispensable. They are more easily washed than napkins. Arrange the chairs so that the front edge of the seat is just even with the edge of the table. In announcing the meal do not ring the bell when there are invited guests, but tell the hostess or the family that dinner is served. In simple family life a bell, or a Japanese gong is allowable, but it would be better to have a regular hour for each meal and then for all to come promptly at that hour. In gathering about the daily family table observe the same rules of courtesy as on formal occasions. The father or son should wait upon mother, or any guest, or elderly person, and see that they are comfortably seated. Children should follow in an orderly manner and all be seated at the same time.

AI-modernized reading of the original text

At the left lay the fork next the plate, the tines up and handle in line with those on the right ; beyond the fork lay the napkin folded in a square with initial on top and right side up. Small fringed napkin may be folded diagonally. At upper left corner, opposite the tumbler, place the bread and butter plate with butter spreader laid across one side, handle toward the right. At a meal of several courses, lay each cover with the service needed according to the menu ; the forks and spoons in the order in which they are to be used, those needed first on the outer edge. When there are many covers, lay the forks and spoons as needed with each course. Fruit spoons and knives, or oyster forks, may be laid across the others at the right. For courses needing only a fork, place the fork at right. The dessert service may be brought in with the plates for that course. At breakfast or supper arrange the coffee, or tea, and hot water at the right of the hostess, the tray bowl, sugar bowl and cream pitcher in front and the cups and saucers at the left, with sugar tongs and cream ladle at hand. At luncheon or dinner, lay a soup ladle and other large spoons as needed in front of the hostess. Put the carving knife and fork on the carving rests at the right and left of the host, a little in front of his cover. Lay the butter knife beside the butter plate, and such other spoons, knives, or forks where they may be needed for serving the various dishes. Fruit or flowers if used should occupy the center of the table and a low arrangement is preferable. LAYING THE TABLE 61 The salt and pepper may be between each two covers ; and the vinegar and oil, pickles or jelly at convenient distances, near the corners or between the larger dishes. Arrange the various dishes on the table in regular order, straight with the table edge and exactly in front of those who are to serve them ; or, if at an angle let there be some uniformity. The cups, plates, and dishes for hot food should be heated as needed. Glasses should be filled and bread and butter put on the table just before the meal is served. Finger bowls are considered by some people a luxury and are not usually placed on the table until the dessert ; but there are other times when they are equally necessary, and there is no reason why they should not be used. When fruit is used as a first course at breakfast, they may be put on about one fourth full of warm water, at the beginning of the meal. When sweet corn is served on the cob finger bowls are almost indispensable. They are more easily washed than napkins. Arrange the chairs so that the front edge of the seat is just even with the edge of the table. In announcing the meal do not ring the bell when there are invited guests, but tell the hostess or the family that dinner is served. In simple family life a bell, or a Japanese gong is allowable, but it would be better to have a regular hour for each meal and then for all to come promptly at that hour. In gathering about the daily family table observe the same rules of courtesy as on formal occasions. The father or son should wait upon mother, or any guest, or elderly person, and see that they are comfortably seated. Children should follow in an orderly manner and all be seated at the same time.

The school kitchen textbook