Bristol news. [volume] (Bristol, Va. & Tenn.) 1867-189?, 1879-01-28
Suggestions About Serving Din.
net.


We take the following from Mrs. S.
w. Oakey's Hints to Young House.
keepe H." in the NJ dwinter Scritner:
The table should be carefully laid
folds of The table-cloth In line, two
Iarg napkins placed AT the head and
foot OF the table with corners To the
centre. every plate wiped before being
set upon the taplc, the glass clear. The
silver polished, the salt cellars filed
with fresh siftpd salt. "a little stamp
upon the salt improves the appear
anoe.) When the plates are land two
forks should be put on the left hand,
u knife and Il A0up'spoOn on the tight
large spoons crossed at each salt-rellar.
aud tablespoons on the top; tumhlers
aud wine.g glasses on the right hand at
each plate. n napkin folded with u
piece Of stale bread within It's folds
the soup-plates placed In the plate AZ
the head of the table. and the napkin
In the upper one. SOup-ladle, gravy
spoon, aud carving knife aud fork go
before the mistress; li,h tr0Npl III
there Ia fish for dinner, gravv-spoon,
aud carving knife nd fork before the
master; If there is no soup, no ladle;
II no fish, no trOwpl; If but one dish
or meat, but one carving knife and
fork. II you have neither fruit nor
flowers. u bowl with bits OF Ice makes
u pretty centre.
The side-table should be laid with a
white cloth, the silver plates, finger
bowls that Will be needed during din.
ner. arranged tasteful, ly upon IT,; the
castors, n pat of butter with Ice upon
II, and uue or two spare napkins,
making It n pretty object
When the soup II Oh the table, let
th waitress come quietly and say.
"Dlnner h served" A good waitress
mnkes no noise. She will stand ut
the dining-roOm door till the family
has passed IN, and then take her place
fy her mistress To hand the SOUP
When the soup course II over. the
waitress takes of the plates, one In
each hnnd, aud takes them To the pan-
Try, or To n tray outside the door.-
Permit no pillug Of plates ~ they IRE
taken from The table, mon allow the
solled plates To be placed on the side
table. "A the soup N removed hol
aud ~ 'he waitress places the hot
plate before the dinner shr removes
the cold plate to the sldc-labe. Fish
should be- served alOne-nO vegetables.
Salad IL the only thing allowable with
fish. II tiSh be hroiled, Il lemon, cut
In quarters. should be ha ded, 10 he
squeezed upon the fish, unless fish
sauce Il preferred. with Salmon,
thinly cut slices Of cucumber, dressed
with pepper, salt, and vinegar, should
he served Before the fish II removed,
the llsh.trowel aud spoon should be
taken of ON tray or plate; before the
meat N removed. the carving knife
and fork aud gravy spoon should be
carefully taken on plate or tray
After the meat aud plates are rem0v-
ed the unused silver should he taken
of, then the salt-ccllup The table
being cleared, the crumbs should be
taken off with crumhknifr ~ with
n napkin upon aplate; then the spread
napkins should be taken Of by the
four corners.
Place upon the table tho deasert-
plates, aud spoons, ana forks " for
pudding or sweets Of any klnd; " for
fruit, n plate with q colored dolly, n
flngerhOwl, and n silver KNIFE and
fork. II coffee II served, II should h0
placed on tray, with coilre-cups aud
sugar, nj the bend Of the table. The
old fashion nf polished aud hnre tn
bile for fruit IL gone out, except where
MI elaborate table and men.scl wants |
nro kept.