The housewife of the family should be at the end of the table nearest the kitchen and the man of the family should be seated opposite her. A guest of honor is usually placed to the right of the host. Each person should be allowed not less than twenty-four inches of space, though thirty inches is more desirable. The knife should be placed on the right hand side, half inch from the edge of the table with the sharp edge in. A teaspoon is laid to the right of the knife. If soup is to be served, the soup spoon should be placed to the right of the teaspoon with the ends of the handles even and bowls up. The fork or forks are placed at the left with space for the plate between the fork and knife. When two forks are used, they are placed side by side — the one to be used first farthest to the left. The glass . Simple Courses in Home Economics 147 is placed above and on a line with the knife, open end up. A small plate to be used for bread and butter is placed above the fork. The napkin is at the left of the fork. Salt may be served in individual open cellars, or in shakers. A pepper shaker usually accompanies the salt. There is no set rule as to their placing. It must be governed by convenience and num- bers. Sugar, pickles, jelly, etc., should be arranged convenient- ly, but symmetrically. Avoid having the table over-crowded. If the food is properly seasoned when cooked there will be little need of the various condiment bottles which are apt to litter our tables. The chairs should be placed far enough from the table to permit slipping into them without drawing them out and they should be arranged in even rows. Serving: The service should be as simple as possible, and each person at the table should do his share to help. Hot food should be served in hot dishes and cold food on ,cold dishes. It is most unappetizing to have grease from the meat or gravy congeal on a cold plate, or ice cream softened and slushy from contact with a warm dish. The meat is carved and served by the head of the family, and the plates passed as served. Ditferent mem- bers of the family may be responsible for serving the different dishes. After a course, the dishes may be quickly and quietly removed by a daughter of the family. If there are several, they may take their turn in performing this duty. Formal Service. If there is a maid and a more formal service is desired, the service is usually from a buffet or side table. If fruit or soup is served as a first course, it may be at each place when the meal is announced The main, course, such as roast or fowl, is usually served by the host, or, in his absence, the hostess. The maid places the plate be-fore him to be served, removes it and substitutes another in its stead, placing the served plates in turn before those gathered about the table. The other dishes are served from the buffet or side table. The dish is held on the hand with a folded napkin beneath and the spoon 10 — Econ. 148 Bulletin of tlie University of Texas

AI-modernized reading of the original text

The housewife of the family should be at the end of the table nearest the kitchen and the man of the family should be seated opposite her. A guest of honor is usually placed to the right of the host. Each person should be allowed not less than twenty-four inches of space, though thirty inches is more desirable. The knife should be placed on the right hand side, half inch from the edge of the table with the sharp edge in. A teaspoon is laid to the right of the knife. If soup is to be served, the soup spoon should be placed to the right of the teaspoon with the ends of the handles even and bowls up. The fork or forks are placed at the left with space for the plate between the fork and knife. When two forks are used, they are placed side by side — the one to be used first farthest to the left. The glass . Simple Courses in Home Economics 147 is placed above and on a line with the knife, open end up. A small plate to be used for bread and butter is placed above the fork. The napkin is at the left of the fork. Salt may be served in individual open cellars, or in shakers. A pepper shaker usually accompanies the salt. There is no set rule as to their placing. It must be governed by convenience and numbers. Sugar, pickles, jelly, etc., should be arranged conveniently, but symmetrically. Avoid having the table over-crowded. If the food is properly seasoned when cooked there will be little need of the various condiment bottles which are apt to litter our tables. The chairs should be placed far enough from the table to permit slipping into them without drawing them out and they should be arranged in even rows. Serving: The service should be as simple as possible, and each person at the table should do his share to help. Hot food should be served in hot dishes and cold food on ,cold dishes. It is most unappetizing to have grease from the meat or gravy congeal on a cold plate, or ice cream softened and slushy from contact with a warm dish. The meat is carved and served by the head of the family, and the plates passed as served. Different members of the family may be responsible for serving the different dishes. After a course, the dishes may be quickly and quietly removed by a daughter of the family. If there are several, they may take their turn in performing this duty. Formal Service. If there is a maid and a more formal service is desired, the service is usually from a buffet or side table. If fruit or soup is served as a first course, it may be at each place when the meal is announced The main, course, such as roast or fowl, is usually served by the host, or, in his absence, the hostess. The maid places the plate be-fore him to be served, removes it and substitutes another in its stead, placing the served plates in turn before those gathered about the table. The other dishes are served from the buffet or side table. The dish is held on the hand with a folded napkin beneath and the spoon 10 — Econ. 148 Bulletin of tlie University of Texas

A simple course in home economics for rural schools