The Eaton Democrat. (Eaton, Ohio) 1875-1903, 1879-04-10
sucrestions About Serving Dinner.

We take the following from Mrs. 8.
W. Oakey's aHints to Young House
keepers. in the Midtuinter Scribner:a
aiThe 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 clean, the silver pol
ished. the ~salt-cellars filed 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 hand, a knife and q
soup-spoon on the right, large spoons
| crossed at each salt-cellar, and salt
spoons on the top; tumblers and wine-
glasses on the right hand at each plate,a
napkin folded with a piece OF stale bread
within its folds, the s~oup-plates placed
in the plate at the head of the table,
and the napkin in the upper one.
Soup-ladles, gr~avy-spoon, and carving
knife and fork 90 before the mistress;
fsh-trowel (if there is fish for dinner),
gr~ayy-spoon, and carving knife and
fork before the master; if there is no
soup, no ladle: If NO fish, no trowel; II
but one dish of meat, but n carving
knife and fork. If you have neither
fruit nor flowers, a bowl with bits OF ice
makes a pretty center.
THE Siderable should be laid with q
white cloth, the silver, plates, finger
bowls, that will be needed during din
ner, arranged tastefuIly upon it; the
c~astors, q pat of butter 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. 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 :
tray outside the door. Permit no pill
ing of plates as they are taken from the
, table, nor allow the soiled plates to b.
. placed on the side-table. AS the souI
/, is removed hot plates should be read.
for fish or meat, and, as the Waitress
! places the hot plate before the diner
|, she removes the cold plate to the side
I table. Fish should be served alone-n.
o vegetables. Salad is the only thing al
lowable with fish. If fish be broiled,
g lemon, cut in quarters, should be hand
9 ed, to be squeezed upon the fish, unles
fsh-sauce is preferred. With salmon
thinly-cut slices of cucumber, dresse
q with pepper, salt and vinegar, should b
served. Before the fish is removed, tn
fsh-trowel and spoon should be take
= off on q tray or plate; before the mes
4 is removed, the carving-knife and for
IS and gravy spoon should be CAREFUL
Ie taken on q plate Or tray. After th
g meat and plates are removed, the VI
IS used silver should be taken off, then ii
: ~salt-ceIlars. The table being cleare'
e the crumbs should be taken off with
,e crumb-knife or with a napkin upon
It plate; then the spread napkins shout
IT be taken off by the four
q @Place upon the table the dessei
y plates, and spoons, and forks, if for pu
al ding or sweets of any kind; if for fru
be a plate with a colored dolly, q inge
lie bowl, and a silver knife and fork.
at coffee is served, it should be placed
IT. a tray, with coffee cups and sugar, at t
head Of the table. The old fashion Of
n polished and bare table for fruit is go
U.s. out, except where an elaborate table q
N. men-servants are kent"