Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1879-01-30
3arm ann fouseboln
suGse,..o.s Ah.s. ssrv:ns DINER.

We take the Following from Mr.. :. W. oskey's
Hints T. Young Hoasekccpers,r n TIE Midwin-
ter schiBSER.
The table should be carefully laid,
folds of the table cloth in line, two large
napkins placed at the head aud foo, OF
the table with corners 10 the center
eveey plate wiped before being set mp
on the table, the glass clear. The silver
polished. the salt-cellars filled with fresh
sitted salt. "A stamp upon the -alt i'm
proves the sppearance.) When the
plates are laid, Two forks should be put
on the leii hand. knife and a soup
spoon on tie right, large spoon, crossed
a, each salt-ceilar, and tablespoons on
top; tumbler- aud winc.glasscs on the
right hand al each plate. Il napkin iold-
cd with piece OF stale bread within it,
folds, the soup-piates placed in tie plate
at the head OF the table, and the napkin
in the upper one. Soup-ladle gravy
spoon. and carving knife and fork 90
before the mistress: ii>h-trowel Gil there
is fish Tor dinner). gray,-spoou. and
fork before the master; il there j. no
soup. no lade; if 80 fish. no trowel: il
but one dish OF meal, bat one carving
knife and fork. Ii you have neither
fruit nor flowers, bowl with bits of ice
makes pretty center.
The Siderable sh ,ud bc laid with 3
white cloth, the silver plates. finger
bowls. that will be needed during din
ner. arranged taslefni!y upon ii; the
castors, a pat OF butter with ice upon it.
and one or two spare napkins. making
il a pretty object.
When the soup is on the table. let the
waitress come quietly and say, dinner
is served. y good waitress make. no
noise. She will stand at the dining
room door Till the family has passed in.
aud then take her place by her mistress
to hand the soup. When the soup course
j. over the waitress takes of the plates.
one in each hand and takes them to the
pantry, or 20 a tray outside the door,
Permit no piling Of plates as they arc
taken from the table, nor allow the soil
cd plates to be placed on the side-table
A. the soup is removed hot plates should
be ready for fish or meat. and as the
waitress places the hot plate before the
diner. she removes the cold plate TO the
sidetable. Fish should be served alone.
no vegetables. Salad is the only thing
allowable with fish. II fish be broiled
lemon, cut in quarters, should be hand.
ed, TO be squeezed upon the fish, unless
fish-sauce is preferred. With salmon.
thinly cut slices OF cucumber. dressed
with pepper. salt and vinegar, should
be served. Before the fish j. removed
the fish-trowel aud spoon should be tax.
en- of on tray or plate; before the meat
is removed, the carving-knife and fork
and grayy-spoon should be careful,
taken on a plate or tray. After tn,
meat and plates are removed, the unused
silver should be taken of, then the salt
cellars. The table being cleared. the
crumbs should be taken off with crumt
knife or with a napkin upon q plate
then the spread napkin shoud be takel
off by the four corners.
Place upon the table the dessert-plates
and spoons, and forks, If for pudding
or sweets of any kind; if for fruit
plate with colored dolly, finger bow
and a silver knife and fork. II coffee i
served, it should be placed on tray
with coffee-cups and sugar, at the hea
of the table. The old fashion OF pol
ished and bare table for fruit is gone out
except where an elaborate table an
men-servants are kept.