New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-11-15

Although IL is not difficult for any accustomed
to the refnements of life TO tell when anything Is
wrong about table-f it is badly set, for instance,
if the service is awkward and pOor-t Is not 50 easy
to show Just what is amiss or to teach an experienced
servant to become n neat waitress. Perhaps II may
assist the young housckeeper, therefore. II We give
short summary Of the principal points of table service
leaving the details individual taste and personal
experience. In the first place require your maid at
be particular abont her dress 1t Is very easy
TO state your requirements TO new servant who VIII
be much ready to try to suit herself TO her place
than later on, when she is more familiar with her
mistress and her surroundings. she should wear
neat print wash gown for the mornings, with large
apron with bow strings; these, well Numbered and
crossed behind and tied In neat bow in 'front.' give
pretty finish TO fresh calico gown, and the whole
may be kept spotless by ample brown gingham
apron, which can be slipped of 10 answer the door
bell perform any service. For the afternoon after
the homework is over. perfectly simple black gown
made without trimming and worn with white collars
and cuffs, Is by FIR the best uniform. II you find
your new maid promising it will pay you TO give her
such gown with few sets OF collars and cuffs; Ii
will not cost very much and Will show her that al
though you particular about her dressing neatly
you considerable OF her resources IL she does not
wear a cap require her to have her hair ud'ly and
smoothly arranged without crimps and last, but by
no means least give her a nailbrush and some good
soap. and teach her 10 be careful about her hands
II she does homework and attends to the fires let her
use few drops of elycerine before wiping her
hands, and it Will keep them In good condition.
There is something disgusting In the sight Of grmy
set OF nails pressed upon the rim OF tray dish
presented you; and many otherwise well-trained
mattresses wear them. All this mnutiae. repeat
il is better IL settle with maid al the beginning
rs she will be much more ready TO take such sug
scstons in good part when she first enters place ;
and. moreover. II find her unwilling 10 please Won
by such and Of her person she will never
make satisfactory servant and you had better be rid
OF her at before taxing further trouble.
And now about the table service. We Will begin
with the breafas; table, although of the directions
will be applicable 10 luncheon and dinner or course
il goes without saving that the should be in order
Then let your neophvc that the table is exactly
straight In the middle Of the room. Then lay the
Canton flannel cloth. which should invariably be Used
with tablecloh perfectly smooth, and afterward put
on the tabecoth being careful TINT the point where
the folds cross exactly In the centre and that the
divergng lines are exactly strright. This care TO
make everything straight and parallel. which Is alb
solutcly essential well set table Is sometimes the
very hardest thing Of all 70 teach an ignoramus'
Place the plates in position and then arrange tho
tumblcrs, knives and silver.
The silver spoons and forks should always be placed
right side up ard the knife with the back OF the blad,
toward the plates. The napkin. II fr,sh should be
laid on the plate with "A piece Of bread In It's upper
fold. If clean at each II al II Is better to use
napLnrngs. as it Is certainly less dsagreeablcs1 fel
sure at least. yOa hav, your own napkin But where
washing is consideration II would be better to dis
pense with the tabecoth at breakfast aud luncheon
rse a SQUARE of wldte linen instead, which Will Keep
clean for "a week. II carefully folded. and have plenty
Of napkins For breakfast, after the table Is SET the
mates should be removed and kept hot until the food
Is dished up. In England little or no service Is re-
ouired for breakfast. every waiting on himself
and the principal part of the breakfast being on the
sideboard This custom has Its sdvantagc when.