Clearfield Republican. [volume] (Clearfield, Pa.) 1851-1937, 1879-02-05
HINTS FOR THE HOUSEHOLD


Mrs. s. w Oalsay in eIIints to Young
llousekeepcrs' In ncriDner iur reutu-
ary, makes the following suggestion on
serving dinner:
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, the glass clear, the silver pol
ished. the salt-celers 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 hand, a knife and a
soup spoon on the right, large spoons
crossed at each salt-cellar, and salt
spoons on the topi tumblera and wine
glasses on tho right hand at each plate,
a napkin folded with a piece of stale
bread within its folds, the soup-plates
placed in the plate at the head of table,
and the napkin in She upper one. Soup
ladle, gravyspoon, 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 ladlc 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.
Tho sidc-table should be laid with a
white cloth, the silver, plates, finger
bowls, that will be needed during din
ncr arranged tastefully upon it; the
castors, a pat of butter with ice upon
! it, ard one or two spare napkins, max
ing it pretty object
When the soup is on the table, let
the waitress come quietly and say,
oDinner 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, tho waitress
takes of the plates, one in each hand
and takes them to the pantry, or 70 O
tray outside tho door. Permit no pill
ing Of plates as they are taken from
the table, nor allow the soiled plates tC
be placed on the side-table. AS tht
soup is removed, hot plates should be
ready for fish or meat, and as the wait
ress places the hot plate before th'
dinner, she removes the cold plate L
tho side-tablc. Fish should be seryot
nlone-no vegetables. Salad is th'
only thing allowed with fish. If fsl
be broild, lemon, cut in quarters
should be handed, to be squeezed upoi
the fish, unless fish saucc is preferred
With salmon, thinly cut slices Of en-
cumbor, dressed with pepper, salt am
vinegar, should be served. Before th
fish is removed, the fish troweI an,
spoon should be taken of on tray o
plate before the meat is removed, th
carving knife and fork and gravy-spoo'
should be carefully taken on n plate 0
tray. After the meat and plates ar
removed, the unused silver should b
taken of, then the salt cellars Th
table being cleared, the crumbs shoul
be taken off with a crumb.knife Q
with a napkin upon plato; then th
spread napkins should be taken of b
, the four corners.
Place upon the table the dcssor
, plates and spoons and forks, if Tor put
ding or sweets Of any kind " for fui
| a plate with oolored dolly, a fnge
! bowl, and silver knife and fork.
/. coffee is served, it should be placed 9
5 a tray, with coffoe.cups and sugar,
4 the head of the table. The old fashio
i of polished and bare table for fruit
n gene out. except where an elabora
4 table and mon.servants are kept.