Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1896-11-24

alone for use at the fish course. A
dessert knife should be of silver, as IL Is
not affected by fruit acids, and leaves
neither stain nor taste upon anything
which ii cuts. Forks and spoons are in
all cases TO be Of silver; the two, three
and four-tined steel forks of few years
siHce being no longer admitted 10 cult.
waited society.
IL Is almost remarkable that the fork,
which Is now given so large portion of
the work at every feast, was but little
known previous TO the sixteenth century,
when its use became quite common In
European countries, though 1t had
casually been used by royalty and some
Of the nobility, as special luxury, for
few centuries previous. Even now, its
use Is by no means common In Turkey,
while some of the Asiatic nations, in
GLIDING the Chinese, do not employ ii at
all. An amusing story Is told OF grand
Turkish official who, at diplomatic
dinner, expressed to Frenchman his
liking for the European style Of eating.
Tie said he Was disgusted with his own
who did no, know how TO
manage their forks; and illustrated his
own proficiency BY using his own fork
TO comb his beard,
SERVING AND WAITING.
There are so many beginners In the
art Of dinner giving, aud so many little
points 10 have we'll In hand and In mind,
that IL may not be amiss 10 give the sub
stance OF comprehensive paper on
serving n iiyc-course dinner with single
waiter, recently published. After the
various movements have been once re-
hearsed, IL will be found that they are
simple and everything may be made 10
go of with the precision OF clock work,
and TO the delight of all concerned;
just before dinner change the air In
the dining room, and see that the tenn
persture Is at the proper degree for COM
fort Place cracked Ice in all the water
glasses also upon the olives and the
celery, il these are provided. Fill all the
carafes with water, and then bring on
the oysters in their half shells, upon cold
plates which are smaller than those that
are already upon the table. An oyster
fork should be laid at the right side of
each plate, with its prongs resting upon
the edge OF the plate aud its handle
crossing and resting upon the knives.
This fork IL, OF course, 10 be removed
with the oyster plates. This is usually
done before the guests take their places.
Five raw oysters are now offered each
guest at the beginning OF correctly
planned dinner, and formally shaped
plates for this course have fallen into
disuse. Half small lemon or a quarter
OF large one should be laid at the cen
ire OF each plate; and since many per-
sons like finely grated horseradish with
raw oysters or clans, Ii is customary 10
provide this condiment also. This
should be brought 10 the table in glass
or china cup. set upon neat little plate,
with spoon laid across the top, and
may be passed from one TO another at a
table arranged for the service OF single
waiter. This personal passing also in
cludes radishes, olives, celery, sailed
nuts and other relishes.
sour SERVICE.
IL soup Is 10 follow the oysters, the
necessary plates should be placed where
they will become warm before the time
to send them 10 the table. After the
oysters have been eaten the plates must
be removed, leaving the under ones TO
receive those containing the soup. The
pile OF soup plates having been set be-
fore the mistress, the tureen of soup
must be placed In front OF them, and It's
cover removed 10 a side table. The mis-
trees then ladies the soup into each plate,
thn ha fnlAal ltfsln
napkin over her thumb, places the plate
upon tray, carries il at once TO the
right Of the person indicated by the mis-
tress, and sets il upon the plate already
before the guest.
SERVING THE ROAST.
While the guests are busy with the
soup, arrange the roast upon It's platter,
bring In the vegetables, and the gravy
boat, aud place them upon side table
or buffers standing tray. Next re-
move the soup plates, one in each hand,
and then bring in hot plates for the
meat. The latter may be placed in front
of the host, II he occupies carver's
chair; but il he Is seated in chair of
ordinary height, set the plates at his left
side, AS he would find il difficult 10 carve
gracefully while sitting with the pile OF
plates directly in his way. BE sure that
the platter for the roast is amply large,
and place gravy spoon upon IL.
A rib roast should be so placed upon
the table that the backbone will be at the
right hand OF the carver. As soon as
two or three slices have been cut of, and
one is laid upon plate. the waiter, hav-
ing the thumb-napkin in place, should
lift the plate and carry it to the person
designated by the host. The latter will
take pains 10 ascertain whether the guest
desires his meat rare or well done, and
in all cases will serve according to the
expressed preference Of the guest.
While more meat is being carved, the
waiter should place upon his tray one
dish and the gravy boat, and
carry them TO the left of the person who
has been served TO meat, placing the
dish nearer the edge Of the
table. After the person has helped him
self to the vegetable, the tray must be
drawn nearer TO him, in order that the
gravy boat may be within reach. The
waiter will then set the tray upon the
side table, carry another cut Of meat
where the host directs, and follow it
with the vegetable and gravy as before.
As soon as all have been helped thus,
another vegetable must be passed, also
upon tray, and then a third, il there
IRE as many, in the same manner.
AFTER THE MEATS.
When the meat course Is finished,
place the carving knife and fork, and
also the gravy spoon securely upon the
platter, and remove the whole. Then
AXE two plates from the table, one in
Zach hand, first making sure that the
knife and fork are securely laid across
hem, and carry these away. The table
having been quickly cleared OF the meat
course, bring in the salad, or whatever
axes the place Of salad, and set 1t ac-
,ording to directions. Also bring in hot
,r cold plates, to suit the nature of the
iessert to be served. III the salad Is to
De dressed, set the bowl In front of the
person who Is to officiate, and cold plates
between it and the center of the table, |
irst drawing forward the carving cloth
o receive the bowl. Also bring the oil |
md vinegar in little glass cruets placed
lpon a plate or small silver salver. |
The salad fork and spoon have already |
'een laid at the proper end of the table. |
After the salad course the tray cloths
h0uld be removed, but II the hostess Is
o serve moist pudding that before her
win be retained. All eatables except |
ruits and nuts should also be taken
way, and the table be brushed free from
rumbs.
Before the commencement Of the din