Omaha daily bee., 1901-02-13

from a side table. and for the luncheon, this
is an effective way OF arranging the table.
For ordinary dinner service all knives
and spoons TO be used through the meal
should be placed at the right Of each cover
or plate; forks al the left. The silver
should be arranged in the order in which IL
is to be used; the piece hrsr used put
farthest from the cover. Tumblers for
water and glasses for wine, place at the
right OF cover at the upper corner. the
wine glasses in the order according to
wines served. observing same rule as for
the silver. so no false moves will occur on
the mart Of the guest At the left OF cover
or plate. place the folded napkin and the
/ bread and butter plate, II used. At no time
during the serving OF dinner should the
place in front OF each diner be left without
a service plate.
serving the Meal.
The first course may consist OF oysters
souD or as is now the fashion some
| sayory tidbit, such as canapes. Place the
souo mates when flled from the right OF
person served and upon the plate "hlen
| already be there. When removing plates
/ take them from the right. but when passing
ANYTHING which the person al table must
/ help himself 10 il must be presented al the
/ left. The soup may be brought to the table
! an scum mates. but much the better way Is
| 10 serve II from the tureen al the taole'
! With the soup may be served rather thick
souares ot bread with crust removed
| sippets, which are small rectangles OF toast
! or canapes Butter should not be served
with bread for the soup course and In Tact
I many diners dispense with butter entirely
considering the many sauces sufficient, anc
eating sparingly OF bread at this meal, as II
| is rather superhuous.
When removing the soup course the wait
ress should FIRST take away the tureen anc
then the soup plates. Trays are not usec
in serving except when the diner is ex
pected TO help himself from the dish ofere'
him.
II fish be served It may be placed on tn
Individual dishes by the host at table o.
previously carved and arranged In tn
kitchen or buffers pantry. In the latte
case the sauce served with the fish shoul
be passed at table, in order that il ma,
be hot.
When fish Is not served the roast and IL
accompanying vegetables come after th
soup. when the carving is done at tn
table, according TO the English fashion, III
roast should be placed before the carver
the plates in front OF him, the carving knit
at right OF roast and carving fork at tn
left The knife rests are found a grea
convenience TO the carver and protectio
to the table cloth. When the meat cours
is finished first remove knife and forl
then the meat platter, then the plates, on
in each hand. but never pile them up. The
follow the bread and butter plates and the
relishes. after which the crumbs should b
removed with silver tray and scrapes.
napkin and china plate are sometimes useC
but there is some question as 10 the meet
] OF this practice.
p The English fashion Is 20 serve the ssla
Z with the meat course, but Americans Civ
) a more distinctive feature 70 these dishe
5 and unless game and its accompa nyin
E salad Is served IL forms a separate eours
Sometimes the salad dressing is made
r the table, a much better plan when II
c plain French dressing IS used on gree
p salads. as they then lose none OF the
Z crispuess and freshness. as they will IL a
. lowed 10 stand for any length Of time aft
J. adding the dressing The dressing may
/, made BY the host or hostess, using a tho
. oughiy chilled bowl that has been rubb'
3 inside with little onion before bringil
h to table. Have the oil and vinegar
e cruets, and both perfectly cold Besi
e these. the pepper and salt and salad fo