The Lambertville press. [volume] (Lambertville, N.J.) 1858-1???, 1858-12-16
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Setting Out a Table, &c.
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Do not pull the dishes askew as you help from
them and if happen to dine with you, please do
not food my plate with gravy Without asking if
/ like it, for YOU would almost certainly spoil
my dinner, and my taste is like that OF many
Others
In waiting upon table have the water poured
at the right hand of the one helped; everything
but water should be passed to the left. AS the
glass stands at the right of the plate it is conve
nient to fill it there 1t should not be lifted to
be filed. In hot weather it is well to have a
bit of ice put in each glass before filling it with
water. In some families the bits of ice are set
upon the table in glass or china dish, to be used
in water or milk as desired, and this certainly has
refreshing look on a warm Summer day Bread
and other things are passed to the left, becauseit
is more convenient to receive them. fpassed to
the right it is very awkward to take them, unless
with the left hand, and that no one ever thinks of
doing.
The lady of the house should not finish her
dinner before her guests, but should continue to
eat till they lay down their knife and fork. tits
extremely awkward for visitor to find he is
keeping whole family waiting for him, and true
politeness requires that we should make our
friends even in the smallest matters, as comfort
able as possible
When soa hove eaten all you wish, put your
knife and fork side by side upon the plate, in close
and loving union-with the handles at the right;
and do not push the plate from you, but let it
stand where you have used it.
Never use your own knife or fork to help
yourself to salt, butter, vegetables or anything
else 1t is an abomination.
When you rise from the table do not put the
chair back against the wall, or push it under the
table, but leave it where it is
When jelly or sauce is used at dinner it does
not require small plate, but should be put on
the dinner plste.
Have the salts full, and the top nicely smoothed
by passing knife over it, Leave no salt scat
tered on the top fthe glass. Be careful not to
forget salt-spoons:
Do not touch your hair while at table, nor pick
your teeth-and above all do not suck them
That is enough to drive person of refinement
away from the table. It is worse than going
round Point Judith, to hear such sound The
very thought of it is nauseating.
It is not customary to put butter upon the
dinner-table It is not needed with meat and
gravy. Bread is to be eaten with meat-not
bread and butter Bread and butter is for des-
sert. With baked potatoes, however, butter is
necessary. Vases of flowers are always beauti-
full upon the table and exert most refining in
huence
THE DESSERT
Let the waiter pass around the table with a
small tray in her left hand, in which she collects
the silver-the forks and spoons. When these
are removed she may go around a second time in
the same way for the knives. The knives and
silver a~e taken separately to prevent scratching
the later. Sometimes tray with two cotnpart-
ments is used, and if so, the silver and knives
can be taken at the same time. 1t is better, also
to take the knives and forks in this way rather
than on the plates, as it prevents the danger OF
their sliding from the plates, and thus soiling the
dresses upon which they might fall Then the
plates are removed, together with the meat and
vegetables, the casters, mats, salts, and. every
thing but the glasses. The pieces of bread left
are taken up with fork, by the waiter, and put
upon plate she carries in her hand. Then with
crut1b- knife, brush, or napkin, shetakes of the
crumbs into tray or plate.
When the table is thus prepared, dessert plate
with knife and fork, or spoon, as may be needed,
is to be placed before each person. If finger
bowls are used, they are put on with the dessert
plate. They should be about third fail Of
water. A slice of lemon is sometimes put ia
each bowl. Coored doylies, or napkins are salt
able for dessert of fruit, as white napkins stain
so easily.
The dessert, if it consists of only one dish
should be placed before the lady--if of two, OF
more the most substantial should be placed be-
fore the gentleman For stylish dinner, fruit is
brought on after pies and pudding are removed.
If this Is not done it is desirable to have separate
plates for it. When the fruit is brought on, and
the glasses filed the waiter may be permitted o
leave the room.
When dining tremendously do not take upon
yourself the duties Of the walters. Let them pass
the food it is not your business at such time.
If there are no walters, be attentive-observe
what is needed by those near yoa, and pass 1t
without being asked YET in order to help
yourself, or others, never pass your band across
another's plate nor reach for what another can
hand YOU