The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1897-05-29

| 4 nt idSl leCtult III lnt course OF
twelve conducted by Miss Maria Parloa
at the Young Mems Christian Associa-
tion hall under the direction Of the
| Young Women's Christian association
was delivered yesterday afternoon to
the largest audience of any.
The subject was Table Service"
which, as will appear evident, is a most
| important factor in the home ma
| chinery," as Miss Parloa expressively
has put It, To say that the lecture
proved entertaining would only say
what can be said of every one of Miss
Parloa's discourses, only the subject
yesterday treated of a higher probably
the highest attainment of good house
keeper. In her Introductory remarks
Miss Parloa said:
In proper table service depends much
of the comfort cheerfuness and refine
ment of a family. No amount of lavish
ness and perfection in the preparation of
the food will compensate for poor ar
rangcments ard service in the dining
room. HIRE must be the greatest order
and yet the greatest freedom. Table man.
ners ard service are a good guage of the
refinement of a family and of people.
CERTAIN DEFINITE RULES.
There are certain definite rules which
should be followed in all households. from
the very simplest to the most sumptious.
Then, there are unwr.tten laws of good
breeding which will. naturally lead people
of innate refinement to be careful in act
or speech to do nothing at table which
could give offense to the most fastidious.
1t Is the duty of every person to do his
or her part to make the time passed at
table, as bright and full of cheer as pos
sible. The worry, haste, lack of CONVEX
sation, and often the i'll temper shown at
table, has much to do with the national
disease known as dyspepsia.
After thus denoting the value of
good table service the lecturer proceed
ed to lay down scme rules for the gui
dance of the ladies present. Af-
ter showing the necessity Of placing
thick cloth under the tablecloth. Miss
Parloa in turn discussed at length the
following points:
/. The tablecloth must be put on the
table perfectly true and even.
2. Place the center ornament.
3. Put plates in pace having them the
proper distance apart.
4. Put silver in place-kn!ves and spoons
at the right. forks at the left
5. Napkins, if fresh in plate: or at side,
If in rings, at right side.
6, Tumblers at right, near point Of knife.
Z. Condiments, individual or grouped.
8. All food placed in proper position on
the table and kept in this position
throughout the meal.
9. Waiter places soup, meats. water,
from the right and removes soiled plates
from the right side.
TO- Large dishes like meat, fish. etc,
are carried in the hand; small dishes on
tray.
IL. All dishes held so low that guest
serves himself with ease.
r. Waiter stands at left of carver or
other server.
49, Noiseless service important.
Il. The simpler the arrangement of the
| table and service the more elegant and
| less liability to blunders.
15 Great changes in manner of service
| when one has guests; a great lot or mis-
| tress and maids, and naturally more
| function in kitchen and dining-room, and
| less ease on the part of the hostess.
16. Promptness; hot dishes hot, and
| cold dishes cold.
CLEANING SILVER.
| The care of silver was then spoken
of, the lecturer laying particular stress.
| upon the several methods of properly
| cleaning silver. In treating the sub
| ject of glass Miss Parloa advised that
| the vessels be thoroughly dried and
| this precaution is particularly neces-
| sary with dishes that are deeply cut at
| the bottom. One thing should always
| be remembered-to scratch glass is to
weaken that Fart so that a little extra
heat or cold, or a slight jar will make
| It break at that point.
The lecture covered many other
| points such as the washing of China
| and the best way of preparing bever-
| ages, tea, coffee, etc. In this latter discus
| sion Miss Parloa said that much de-
| pends upon the quality of the water.
The softer and purer it is the better.
This concluded the last lecture. Miss
| Parloa has proved an entertaining in
| structor. She has in every lecture
given undoubted proof of her familiar
| ity with the subject at hand and this
has awakened an all-important conf
| dence in her ability by the ladies who
from day to day have attended the
| meetings.
Miss Parloa can well enjoy the pleas
ure of knowing that her work in Scran-
ton has proved not only beneficial in a
practical sense but also won for her
| personal friends who are numbered
only by her acquaintances.
| 1t is interesting to know that Miss
Parloa leaves today for Vermont, where
she will complete a book on Domestic
Economy" which she is writing.