The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1878-01-30

In reply to this question lady writes an
exchange as follows: There is no surer test
of refinement in persons or families than the
manner and style in which their food is
served and eaten. Absolute and thorough
cleanliness is the first requisite in the prepa-
ration and serving of food. Next to that
may be placed taste and judgment in the ar
rangement of the table and the succession of
courses. But, leaving all side issues, let us
attend simply to the question in hand,
How to set the table," In the first place,
the sides of the table should be parallel
with the sides of the room. 1t is simply
distressing to person with an eye
to symmetry to have the table
''askew." In the next place, the table
cloth, which should be clean, white, and
nicely ironed, must be put on so that the
middle of the cloth will be in the middle of
the table, and the folds of the cloth be
parallel with the sides of the table. The
plates are usually placed around the table
and turned down TO prevent any dust or
other defilement from soiling them. Often,
however, when they have been in the warm
ing oven they are placed in a pile before the
host, and after being served handed to each
guest. AT the right of the plate, at right
angles to the side OF the table, is the knife,
with the edge turned from the plate; parallel
with that is the fork, with the tines turned
down. The handles of the knife and fork
are in an inch or two from the edge of the
table.
Parallel with the edge of the table, at the
side of the plate opposite the guest, is the
spoon with the bowl turned down. The
napkin is sometimes placed at the right of
the fork, sometimes folded in fancy style aud
put in the goblet, but all the napkins on the
table are in the same respective position. At
the right hand corner of the plate is a little
butter receiver of glass or of china, and a
salt celler. All the butter plates are in line,
oil tho cQlf 0Qllarc line. 90 If tho GLASSES r
goblets, which are near the salt cellars. In
the center of the table is the castor, or in its
stead vase of flowers or fruit. On one side
of these stands the butter; on the other sauces
in bottles, pickles and relishes. In the
waiter at the end of the table occupied by the
hostess, at her right, are coffee cups and sau-
GERS, at her left, those for tea; the slop basin
and milk pitcher are at the left, the cream
and sugar basin at the right. The tea and
coffee are served in urns or pots, and placed
| in front of the hostess. In this position they
are not likely to burn the hands of the one
| at the right of the hostess. Bread is placed
at the left of each plate, or laid on the plate,
or nicely cut in slices and set on bread
| plate at each end of the table.
Soup is always served by the host. Fish is
also served by the host, unless there are two
kinds, when he serves the boiled fish and the
| hostess that which is fried. At the top of
the table is placed the roast, at the bottom
Il the Stew. hu6T6 bQeT6 Is Dul one
| dish it is served by the host. If there are
three one is placed before him, the others
opposite each other near the bottom of the
| table. Vegetables and other dishes occupy
positions between the principal dishes. AS
| each dish is set on q mat and, IL for time
removed, returned to its place again, the
table once properly set is kept in order till
| the repast is over.
Puddings and pies are generally served by
| the hostess. 1t is good plan in teaching
| children and servants how to set table to
| draw a diagram of the table with oil the
| dishes in place, and write down the names
so that everything will be plain. Paste this
| on the inside of the closet door, and then
| offer a suitable reward for perfect conformi-
| ty of the table 70 this plan. The point to be
made is uniformity in setting the table, that
everything shall be precisely in its place ev-
| cry time. The very look of a well set table
| is appetizing, and when, in addition to this,
the air of the dining room is sweet, the
| walls are pleasantly decorated with pictures,
| the chairs are comfortable, the hostess is
lovely, sweet voiced and hospitable, the
most languid appetite is stimulated, and
every sense is gratified. The table may be
decorated with flowers or fruit, one or both.
II there are neither, napkins of delicate
tints relieve the white. They may be placed
in. the bread tray or the cake basket, though
white is usually preferred. In some OF the
best families in the south breakfast and tea
| are always served without cloth, on q
handsomely polished mahogany or black
walnut table. Under each plate is q napkin,
fringed and worked in cross stitch with scar
let cotton where the fringe ends Mats of
| white crochet with scarlet edges receive the
dishes and contrast with the dark brightness
beneath them.
|