Evening star. [volume] (Washington, D.C.) 1854-1972, 1888-12-11
THE DINING ROOM,
How to Conduct that Important DE.
partment Of the House.


Eliza R. Packer in the Louisville Courier-yournai
Apleasant dining-room il an attraction which
every home should possess. 1t il in II that the
family should assemble three or four times
each day, and it should be the brightest room
in the house. The table, furniture and entire
apartment should be scrupulously neat and or
derby, while 1t should be the desire of every
housekaeper to contribute to the comfort and
health, az well as the taste, of the family, in
the arrangements and preparation Of every
meal. The table cloth should always be spot
less and fine, and an under cover of thick cloth
should be spread on the table, as it gives q
heavier, smoother appearance to the table
cloth. Napkins should be fine and thick, and
should never be starched The dishes should
be well kept and free from cracks, the glass and
silver always brightly polished. Fine glass
and china do not crack as readily as the COM
mon delf, If carefully handled, and is therefore
more economical than earthenware. Any
glass or china that has gliding on should be
gently washed in warm water, then rinsed in
cold but never washed with soap or rubbed
with towel
At dinings or entertainments no ornament is
so pretty and attractive on the table as natural
flowers. Beside each plate should be placed as
many knives, forks, and spoons as will be
needed glass Of water, and. where wine is
used. wineglasses are set near each plate. The
napkin, plainly and neatly folded, is placed on
each plate, and between it a square piece of
bread. All plates required for the meal are
set OF ready, SO as to avoid confusion, which,
bad taste.
At breakfast the tea and coffee are usually
set before the mistress. with cream, sugar
cups and saucers. For family use or small en-
tertalnments, one caster is sufficient. Butter is
put in two small butter dishes, or individual
dishes IF tna "a
served in saucers. Dining-room chairs should
be OF equal height, and the table should be
firm and solid.
If finger bowls are used, they are passed
after the pastry with DOYLE between the
To clear the table neatly after meals and
properly wash the dishes is a very important
Item OF household work, for if carelessly done,
great annoyance and disorder will follow
As soon as meal is over the fragments
should be gathered up, and the plates should
be carefully scraped the crumbs should be
lightly brushed aside until the dishes are put
away, then they can be taken up in the dust
pan. To wash the dishes, have clean water in
the dish-pan. First, the silver should be
washed without soap and dried on an old soft
towel after which soap may be used in the
dishwater. Then the glasses, cups and saucers
should be washed, rinsed and wiped, leaving
the greasy articles until the last, when more
hot water should be used and plenty of soap.
Plenty of clean dish cloths and tea towels
should be kept; those for the dining room
should never be used in the kitchen, coarser,
stronger ones being needed for the latter de-
partment. dish mop for washing small ar
ticles will be found convenient.
By attention to these rules for the manage
ment of the dining-room. and the exercise Of
good judgment, the humblest household may
always have pleasant dining-room and an ele-
giant, attractive table which will exercise re-
timing influence over the family. Taste may be
displayed in the cottage of the poor, as well as
good housekeeping being strict attention to
every little thing that can in the slightest de-
gree contribute to the comfort OF the family.
The unselfish love of the wife and mother will
always accomplish this end, if properly guided.