The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1879-01-29
Suggestion About serving Dinner.
IScribner.l

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 be-
fore being set upon the table, the glass clear,
the silver polished, the salt cellars filled With
fresh sifted salt. A little stamp upon the
salt improves the appearance When the
plates are laid, two forks should be put on
the left hand, a knife and soup spoon on the
right, large spoons crossed at each salt cellar
and salt spoons on top; tumblers and wine
glasses on the right hand at each plate, a
napkin folded with piece of stale bread
within its folds, the soup plates placed in the
plate at the head of the table, and the nap
kin in the upper Cne- Soup ladle, gravy
spoon and carving knife and fork 60 before
the mistress; fish trowel Off there is fab for
dinner), gravy spoon and carving knife aud
fork before the master; if there is no soup,
no ladle; il NO fish, no trowel; if but one
dish of meat, but one carving knife AMI fork.
II you have neither fruit nor flowers, DO vi
with bits of ice make pretty center.
The side-table should be laid with white
cloth, the silver, plates, finger bowls, that
will be needed during dinner, arranged
tastefully upon it; the castoTs, pat Of but
ter with ice upon it. and one or two spare
napkins, making it a 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.
one Will Stduu al Tue uliiuS-ToOlu uVOI III
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 hard, and
takes them to the pantry, or to tray out
side the door. Permit no piling of Plates as
they are taken from the table, nor allow the
soiled plates to be placed on the side-table.
As 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 side table.
Fish should be served alone-no
vegetables. Salad Is the only thing al
lowable with fish. Iffish be broiled lemo on,
cut in quarters, should be handed to be
squeezed upon the fish, unless fsh-sauce is
preferred. With salmon, thinly cut slices
of cucumber, dressed with pepper, salt and
vinegar, should be served. Before the fish
Is removed, the fish-towel and spoon should
be taken off on tray or plate; before the
meat is removed, the carving-knife ard fork
and gravy-spoon should be carefully taker
on plate or tray. After the meat and
plates are removed, the unused silver should
be taken off, then the salt-cellars. The table
being cleared, the crumbs should be taKeI
! off with crumb-knife or with a napkin
upon a plate; then the spread napkins
should be taken off by the four corners.
Place upon the table the dessert pilates, ant
| spoons aud forks, if for pudding or sweets o
any kind; If for fruit, plate with eolored
dolly, q finger-bowl and a silver knife an6
tork. If coffee is served, 1t should be PLACED
on tray, with coffee-cups and sugar at tn
| head of the table. The old fashion of a pol
ished and bare table for fruit is gene Out
except where an elaborate table and mer
servants are kept.