The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1885-08-19

Il -
How to Prepare the Table for lIsais-sim
tplisity IN an Things. ~
Good Hoeistepiscl s
Tobegin With, then, let the table, wher
no oneis present hut the home circle, b.
the model Of what 1t should be when sur
rounded by guests. Lay piece OF thicl
Canton flannel under your table.cloth
Even coarse napety will look like a much
better quality with a sub.cover than i
spread directly over the bare table top
Avoid tho cheap tricks Of hotels and re
staurants in the arrangement of napkinl
and table utensils. Simplicity Is never
ridiculous, while pretension usually ia
Place the napkin on the left side Of the
plate with piece OF bread In its FOLKS, The
fork on the right hand, nextto that the
knife withthe sharp edge tnrned from the
one who Is to use 1t, beyond this, the soup
spoon. Atthe point Of these, setthetumbler
and individual butter plate. Mats, table
spoons, salt cellars and pepper cruets may
be arranged to suit ones own taste.
Danish the heavy castor from the center
OF the tableand put their instead vase
of fowerefif 1t be nothing more am.
bilious than some bits OF ivy or ever.
green, frightened by spray Of bitter
sweet. AT the carver's place spread a
white napkin, the point towards the
middle Of the taple, to protect the cloth
from splashes Of gravy. Let the soup be
served by the mistress and eaten with no
accompaniment except by piece OF dry
bread held in the hand. Buttering 1t Is
only less vulgar than thickening the con-
tents Of the plate with crumbs. When
this course has been removed, the meat
and vegetables may be placed on the
table. II there sis salad, 1t should be
served separately, in course by itself.
The heavy part OF tho dinner eaten, the
maid should be summoned and should
commence the clearing OF the table by
carrying out, first, the meat, then the
dishes OF vegetables, and after that plates
and butter plates, placing one on top OF
the other and using tray to transfer
everything except the large platters. Do
not permit her to go through the opera
ton OF scraping the contents Of one plate
into another with the ciatter Of knives and
forks and then bearing oil the whole pile
at once. Two plates at time are enough
for one load. Nextafter the soiled dishes,
have taken of mats, salt cellars and all
othertable furniture but tumblers, water
bottle or pitcher. napkin rings and ice
bowl, and then have the Grum brush and
tray used. The dessert Is then served,
and, except at q ccremonious dinner, the
teaior coffee, which shonld never appear
earlier in the action, and the work OF
waiting Is donp. When one realizes the
exceeding simplicity Of this much dreaded
branch Of. domestic service, it seems in
COMPREHENSIVE that in so many families
dainty waiting should be unknown. !
am well aware that the question OF sery-
ing is generally the sticking point. II is
very sometimes impossible-for the
mistress, with but one maid Of all work,
to demand that that one shall be prac-
ticed waitress. Its much easier to have
the food iumhled on the table In helter-
skelter fashion than to run the risk OF
making trouble by insisting that it shall
be served in courses. But the matter is
not so difficult, after all, II the servant
understands from the beginning that this
will be required Of her.