The Hickman courier. [volume] (Hickman, Ky.) 1859-current, 1879-02-21
SERVING DINNER.
How it should be Done According q
Modern NE thods-

How it should be Done According TO
Modern Methods-
The table should be carefully laid,
folds of the table>cloth in line, two large |
napkins placed at the head and foot OF
the table with corners to the center,
every plate wiped before being set upon
the table, the glass clear, the silver
polished, the salt-cellers filled with fresh
sifted salt CA little stamp upon the salt
improves the appearance When the
plates are laid, two forks should be put
on the left hands knife and soup spoon
on the right, large spoons crossed at each
salt~celler, and tablespoons on the top;
tumblers and wine-glssses on the right
hand at each plate, napkin folded with
piece of stale bread within its folds,
the -cup-plates placed in the plate at the
upper one. Soup.ladle, gravy spoon,
and carving knife and fork go before the
mistress fish trowel (if there is fish for
dinner), gravy spoon and carving knife
and fork before the master; il there is
no soup, no ladle; if no fish, no trowel !;
| If but one dish OF meat, but one carving
knife and fork. If you have neither
fruit nor flowers, bowl with bits of ice
makes pretty center.
The side-table shout laid with a
white cloth, the silver, plates, finger
bowls, that will beneeded during dinner,
arranged tastefully upon it; the csstors,
a pat of butter with ice upon it, and one
or two spare napkins, making it pretty
object.
When the soup is on the table, let the
waitress come quietly and say, Dinner
is served" A good waitress makes no
noise. She will stand at the dining
room door till the family has passed in,
and then take her place by her mistress
to hand the soup. When the soup course
is over, the waitress takes off the Plates
one in each hand and takes them to the
pantry, or to a tray outside the door
Permit no piling of plates as they are
soiled plates to be placed on the side
table. AS the soup is removed hot plate
should be ready for fish or meat, and a
the waitress places the hot plate befor,
{ the dinner, she removes the cold plate t.
the side. table. Fish should be served
alone-no vegetables. Salad is the only
thing allowable with fab. If fish b.
boiled, 8 lemon, cut in quarters, shoulS
be handed, to be squeezed upon the fish
unless Gsh-sauce is preferred. Will
salmon, thinly cut slices of cucumber
dressed with pepper, salt and vinegar
should be served. Before the fish i
, removed, the fish-towel and spoon should
! be taken off on a tray or plate befor
the meat is removed, the carving knit
and fork and gravy-spoon should b
carefully taken on plate or tray. Ate
the meat and plates are removed, tn
unused SILVER should be taken off, the
; the salt>cellars. The table bsing cleared
the crumbs should be taken off with
crumb>knife or with a napkin upon
plate; then the spread napkins shoul'
be taken off by the four corners.
Place upon the table the desert-plates
and spoons, and forks, if Tor pudding o
sweets of any kind; if for fruit, plat
with colored dolly, fnger-howl, an'
silver knife 49, fork. II coffee j
served it should be placed on tray
with cofee-cups and sugar, at the hea,
OF the table. The old fashion OF pol
ished and bare table for fruit has gon,
out, except where an elaborate table anC
men-servants are kept.