Frostburg mining journal. [volume] (Frostburg, Md.) 1871-1913, 1900-03-10
TABLE ETIQUETTE.
How to Decorate, Place Dishes and
Serve u CercmOnious Dinner.

How to Decorate, Place Dishes and
Serve Cercmonious Dinner.
The correct thing at a dinner party
is to have the waiter enter the dra wing
room and announce in ii low tone that
dinner is served" to light the dining
room with white candles or lamps.
Have part of the light come from above
the table NJ from side brackets or
branches on the wall and have colOrcd
shades for the candles on table. Have
the tablccloth of plain white of very
fine quality and ironed with perfect
SmOOthncSS. Arrange the decorations
of the table high enough for the guests
to be able to see under or low enough
for them to see over and use flowers
of delicate and agreeable perfume or
have handsome dish of fruit alone
for ccntcrpiece.
Place carafcs of cut or engraved
glass ut each corner of the table and
for large dinner in the center also.
Remember that plain dishes well pre-
pared are better liked by every one
than elaborate dishes made without
the requisite skill and to give things
that are good of their kind and that go
together tremendously.
To have the service and attendance
good remember to have thoroughly
trained walters. to have Il waiter to
every two guests, to place card with
the name of the guest upon it beside
each plate ut n ccrcmOniouS dinner, to
use menu cards for public dinners, to
al, 40, hn,
a cover for each person accompanied
by two large knives, Il small silver
knife and fork for fish, three large
forks, tablespoon for soup, a small
oyster fork for eating raw oysters,
goblet for water and where wine is
used to have glasses for ciarct, hook
champagne, sherry, etc, placed around
the water goblet; to place the knives
and oyster fork on the right and the
other forks on the left of the plate.
Place Il napkin, folded in some simple
form, on the left side of each plate
place the glasses on the right of each
plate. place extra and very delicate
wincglaSScS. one for sherry or madeira
and the others for clarct or burgundy,
on table with the dessert. Put the
more ordinary wines on table first and
the choicest brands with the dessert
put an individual saltccllar beside
each plate. Begin the dinner with raw
oysters or in summer small raw CLAIMS
on the half she'll served on the regula-
ton oyster Plates, with a piece of LEM
on in the center Serve one or two
soups simultaneously after the oysters.
white and n clear soup. Serve fish
after soup and then entrees. which are
served in the first course after the fish.
sIhcn serve the roast after the entrees
then the roman punch (Which is an en-
trcmct, or dish coming after the roast
in the second course), then the game
and salad.
Serve salad either with the game or
as separate course accompanied by
cheese and bread and butter. Have the
bread cut very thin. Serve some veg
ctablcS, as asparagus, sweet corn or
macarOni, as courses by themselves.
Serve the ices and sweet dishes after
the salad and cheese, then the fruit.
then the bonbons. Serve after dinner
coffee. which should be strong and
black, but not muddy, in diminutive
cups, with tiny gold or silver coffee
SpoonS.-BOStOn Globe.