Three short courses in home making

Be careful to see that everything necessary is on hand to set the table nicely but simply. For class practice a small table can be set for four. This will necessitate a table cover, five or more dinner 19 plates, four butter die >r plates, four tumblers, four cups and sere, four knives, four foi wr teaspoons, four napkins, a salt dish, a platter, one serving Bpoon, and on rving fork. If these things are not already in the Bchool, the] can probably be brought from home by the girls. If linen cloths arc not used and can not be afforded in the homes, the girls can !>. | to use a sheet <>f white oilcloth on the table. Have a diagram of the arrangement of an individual place ;if the table made on the blackboard by some of tin . mpnt of an indh iduaJ pi . !o. nley, " Piinci] oHng.") I. K: - ....... i. Perk. 5. Napkin. 6. Bread-and-butter plate. 7. Dinner ; METHOD OF WORK. The pc of table setting should be demonstrated with I at hand and the work should be adapted to home con- ditio If their i- no available table in the schoolroom, the desk tops can be '.-■ d f'>r individual pi R< 3 for all the forms used should be given the convenience of placing knives and B] ns t«> the right, forks t<> the left, and the cup and saucer and tumbler to the right, I napkin, • son \ II. WAITING ON i KB\ 81 BJ] I I M \ i The person who is t<> wait on table must l>e careful t<> see that rything is in readini as before th< nn 1 is announi o that she can do her work readily without subjecting those at the table to 20 THREE SHORT COURSES IN HOME MAKING. delay. She should have drinking water, bread, and butter (if used) at hand, hot dishes ready for the hot foods, and clean dishes laid out for the dessert. She must see that her own hands are perfectly clean and her hair and dress in order. A clean, neat apron will always improve her appearance. The room should be clean and neatly arranged before the meal is served. If the meal is to be a family one and all are to sit down at the table together, plates will be passed from one to another as they are served, but it will still be well to have one person appointed to wait on the table. She can keep watch and be ready to supply more bread, water, etc., when it is necessary and to change the plates for the dessert course. She should rise from the table quickly and quietly in order not to disturb the others and should take her place again as soon as all necessary service has been rendered. The following rules should be observed: Always handle tumblers from the base, being careful not to bring the hands in contact with the upper edge. Fill only three-fourths full. Serve butter in neat, compact pieces. Put on the table just before the meal is served. Cut bread in even slices, pile neatly on serving plate, and place on table, covering with a clean napkin or towel if flies are bad or there is danger of dust. Place dessert dishes at one end of the table, or better still on a side table until time to use them. When carrying dishes to and from the table be careful not to put the fingers in con- tact with the food. Learn to place the hand under the dish. In nice service a napkin is used between the hand and the dish or a tray is used if the dish is a small one. The tray should be covered with a napkin or doily.