St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1889-07-28

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Teach them that the setting of t lie
table can make frugal meal suece SIS.
Teach them to lay the creases of the
table cloth straight; wavy line up and
down the length of a table is vexation.
Teach them to use extreme care in
max ing the arrangements of each cover
exactly similar, and to see that the lines
on either side the table between one
claret glass and another, etc, are
straight as die, that all the distances
are evenly proportioned, and that all
little as may be in any ones way, Will e
as near as possible to every ones hand.
Just above the forks small saltcellar
and pepper caster cayenne, also, if
liked should be put for each person, as
we'll as the individual butter plate.
Every knife and fork should lie with
precision upon the cloth. One cover
carelessly put on ruins the effect of the
whole table.
Teach them to cut the bread the right
size for soup, and to be exact about the
thinneSS of each slice, as we'll as the ne
cessity of having the pile arranged eX-
actly even upon the bread dish. Teach
them to be as particular in the laying of
the sideboard and the side table as in
the table itself; that much of the charm
of a well-served meal depends on
what is placed OH these pieces
of furniture. Extra dishes and table
utensils, vegetables and bread, should
be placed ON the side table. The des-
sert. sugar and cream, sometimes the
salad, and anything that is pretty ac-
eessory, must go on the sideboard.
Teach them to wipe every dish before
leaving the pantry. especially such as,
from their use must needs come from the
Kitchen. A dish should no more be al
lowed in condition that will leave
rim on the cloth of the side table than
to be placed on the table itself in such
shape. Teach them careful habits Of
keeping the table cloth clean, how to
dip small spots in bowl of boiling
water, and then set the bowl itself on
the table, the cloth spread out
over this slight elevation to dry,
which it should be by the time the work
in the buffers pantry is done up. Teach
. them the monetary value of each piece
OF china and glass, and that they are re-
SponSible for each individual article. If
the lesson seems hard one to learn, en-
force it by exacting payment for broken
things. 1t is diSagreeable task to set
ones self, but often it is the only means
to an end. Teach them that the
silver Uhe small silver in
daily use) must be counted after
dinner every night, without fail. If a
spoon or a fork is distracted OCCASION
ally it serves as test. Teach them to
unlearn habit which they have prob
ably been taught, to lay all the forks
and knives at each cover which will be
used during the meal. 1t is far better
to supply them as they are needed from
the side table. Some persons dislike
extremely to see such an aoray of i'm
plementS of war before them.
Teach them the heed of keeping a
watchful eye on every person, SO as to
supply their needs without the necessity
of being told, to keep the glasses filed,
the butter replenished, knife and fork
always at hand, a spoon ready, etc. In
spite of the many demands on them, a
well-trained servant will always do this.
Teach them that to offer one dish with
out its accessories is a capital crime, as
coffee without sugar, Or small fruit
without cream and sugar.
Teach them to step about the room
and around the table as if they were
Shod in velvet; i'll fact, see that they do
wear felt shoes in the dining room.
Teach them the necessity of extreme
neatneSs about their personal appear
ance. If you can afford to employ
good servants, see that they
have a comfortable place for bath
ing. and make them understand that
fingernailS can and must be kept clean.
Teach them the suitability of clothes,
and do not permit them to go about the
house in your half-soied finery. Re-
member the case of the young house
keeper, who having new bodice made
TO certain dnner-gOWn. gave
the old one to her parlor maid,
and, wearing this dress on the occasion
of dinner, was crushed on behOldlng
the maid come in to serve at table got
ten up in the old bodice to her mistress
gown, long lace ruffies in the sleeves,
and all. Teach them that everything
about the dining room must be kept
immaculate. Teach them to go to the
left of persons at table IN serving.
but to the right with wines.
Teach them the inestimable value
of silence, both of look and voice.
"Jeems," poor "Jeems," may not crack
smile, much less laugh at even the
most amusing story. Teach them to
watch your glance, to follow the direc-
ton of your eye, to need no verbal Or
ders. Teach them some one, neat.
pretty, yet simple manner of arranging
the napkins, and never permit them to
follow restaurant or hotel fashions in
this.
Teach them that the highest value in
servants is their willingness to Oblige;
thing is not my work." Will not be per-
mitted second time, and that what
ever you desire each one to do must be
/ done without demur. Teach them the
value of your smile or your frown,
and that you always remember that
they are human, but are paid
/ TO attend upon your word. Teac h them
to be able, in case of necessity, to do
each others work we'll, and to relieve
you of any anxiety and trouble if one
falls i'll or has an accident.
Teach them how you like your wines.
and, indeed, what are your particular
fancies about all the details of your
domestic melange; make each one of
them time-saverS for you, as is pos
sible. it, at first, you admit of no back
Slidings, no excuses and insist upon
obedience to your will. Teach them
that hot dishes must not be served luke
warm, and that hot plate does not
mean hot enough to burn you If you
but touch it. Teach them to depend
ON written memorandum of
the days orders, which you must
make out, and that you will admit no
excuses. for the orders are before them
constantly. Teach them to keep every
thing in its place, and plan with them
in your way, not theirs, to have a con-
venient arrangement of everything to |