The National tribune. [volume] (Washington, D.C.) 1877-1917, 1894-02-15
EDITORS CHAT.
A Young Housekeeper's Questions Answer
ed-No Children Need Apply.


ed-No Children Need Apply.
HOW TO Lay A TABLE.
Please tell a young housekeeper how to lay
table prcitily and simply.-lda NJ K
The first requisite is a fine white cloth, ironed
until the linen is glossy and smooth. In the center
place pretty center piece, IL you have 1t, EN-
broidered in plain white in coIors white pre-
ferred.
Over this set a pretty vase bowl, in which
should be placed some flowers or ferns. careessly
arranged and never crowded together. Have a
few hanging over the edge. If you have some
doylies to match the center piece. you can place
one at each end Of the table, on the sides, one
for a water csraffe, pitcher the other for dish
OF bon-bons.
You can, if you have them, place DOYLE on
each side of the table; to set a dish of jelly
on. the other for dish of olives or pickles. Some
add small doylies, in front of each plate, TO
place the water-tumblers on. The tumblers are
filled before the guests seated, and make a very
pretty appearance
At the right side of each plate you will place as
many knives forks. and spoons as you may have
dishes TO For instance, ifyou serve soup hsh
fowl and salad, followed by coffee and ice cream,
you will place one large spoon, three forks, one
knife, and Two spoons. Some lay the spoons In
front of the plate, instead OF at the side.
IL is presumed that one knife is sufficient, as
there will be cutting except for the fowl. the
hsh and salad to be eaten with forks III you serve
whole fruit as apples or oranges you would place
two knives.
A napkin is laid in front of each plate, with
piece of bread, cut thick, a roll placed within
the folds Upon the napkin may be placed a flower,
with q pin beneath il. that each guest upon
seating himself will take up the flower and pin it
on his breast, gentlemen the lapes Of their
coats.
A pat OF butter may be placed at each plate.
You may use profusion OF flowers as garniture
for your table. II is in good Iasie to have single
variety of flowers, all roses or carnations also
q 'iform in color. Some Irvine a wreath OF smiax
around the table
When table is laid in this way the dishes
served in from the kitchen or side tables.
With every course the dishes removed, and if
there are any scraps or crumbs they must be
brushed of after removing the dishes of one course
before bringing on another. CCfee is served last
OF all. and then usually made very strong and In
tiny cups. with spoons I'm proportion.
Many prediudced against meals served In
this way, the iuvariable custom in Europe. But
the table looks so pretty not TO be mussed up with
cutting and carving aud crowded with Dishes and
the meal is much more easily served, that those
who try il are not likely 10 go back to the old
feeding" plan.
Some object TO serving meal this way in a house
where hell" is scarce. is not kept at ALL think
ing it cannot be done nicely.
Here is a very great mistake. When the carving
has been done in the kitchen and the hot dishes
ranged on side tables and everything in readiness
TO serve, it is very simply done. One member of
the family can do it nicely. The cake ready
cut. can be placed on the sdeboard table with
the fruit
The general directions in laying table can be
followed, when the meal is served in the
old-fashioned way; but by all means avoid the
crowdng of dishes. Better have few dishes or
relishes and have them nicely served.
II tie carving is done at the table. place the
vegetables to the right and left of the carver.
Avoid little side dishes whenever possible For
instance. serve cranberries the plate with your
fowl instead Of dshing them out Serve corn and
peas the way. In such cases be careful that
you do not get enough water in your cranberries.
or milk ia your corn peas. to make them sloppy.
Take the same precsution in making slaw.
DISHES AND THEIR CoMPLEMENTs-
More and more it is becoming understood that
certain meats require certain vegetables and rel
ishes there Is less excuse for overlooking q
table with too great a variety.
Serve cranberries mashed potatoes, turnips or
onions with roast turkey.
Serve currant jelly potatoes, turnips peas with
mutton OF lamb. which should be long boiled before
browning in the oven.
Serve apple sauce. potatoes. and corn with roast
pork
Serve peas with Dreaded veal outlets, or sweet
breads and Yorkshire pudding with q roast of sir
loin beef
Study contrasts and the best effects and you will
succeed.
PRIMITIVE AND MODERN PRODUCTS
The writer quoted makes some strong contrasts
in the extracts quoted:
The produci Of these primitive times viewed
IN a moral and civil aspect, forms a wide gap be-
tween then and now. Then. life. limb and prop
srty were secure; to-day they not It may be re-
marked that ia The good old days men could travel
through the country by day or by night, any dis
tAnoe, with pockets and even saddle-bags full OF
money, with no fear of molestation. To-day mans
life is not safe mile from home and alone if he has
money Oh him; and we cannot get bars and bolts
and locks, and police strong enough TO protect our
dwellings against the burglar. or our trains from
fhe wreckers notwithstanding the traveller and the
country ls not long of sight of church seeples
Now old folks are not wanted ira society: bat If
there. they are pected to keep silent. They have
been dubbed old fogies by the young. who style
themselves society, aud have not the breeding TO
perceive the shame that attaches them. IL you
at down at n table of what in modern times is
deDominaied-by Observation-Disclosures society
you must be prepared to listen to n gu-h OF twadde
and nonsense rather Disgusting to refined feelings
"a gabbe about matters Of no sensible peo-
pie. and not always free from scandal. II under
such circumstances old man should so far for
get himself as TO attempt To obtrude remark. per-
hsps on q theme OF interest, you would find him
o Nv redu IN sfla