The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1904-03-05

sure of herself. I have seen it tried
with disastrous results
The dining room should have light,
aside from that on the table, so that
walters will not vanish into out dark
ness. But remember that nothing is
so unbecoming as light from overhead.
That's the reason they have footlights,
instead of headlights. on the stage
The hostess should be helped first,
and the waiter should then proceed to
the right. In these days, with all sorts
of unknown edibles offered one, and all
sorts of new and untried silver at ones
plate-especialIy at Iuncheons-I want
to see my hostess serve herself before
I attempt il.
THE waiter should set down and
take away everything from the right;
but presnt all foods from the left. the
dish balanced on the left hand 1t
the dish on the walters right hand. but
custom decrees that It Is not correct
"Ther are two modes of servtce-Eng-
Ish and a Ia Russo The former IS
where certain vfands are served on the
table In service a Ia Russo every
thing is divided into portions away
from the table, and those portions are
taken to each person by the walters IN
almost all caseS-un1eSs it be Thanks
giving dinner-service q Ia Russo is su-
perior. It could be adopted with pleas
ure and convenience to the man OF the
house and the whole family. at the
daily dinner table. All men are not good
carvers. All men do not like to carve
Some men splatter when they carve Do
you remember the old poem about 'Po-
tatoes fly amuck when father carves
the duck2'
Again, the portions can be neatly
arranged and made inviting to the eye,
when carved and arranged before
bringing to the table
The water glass stands in front of
the plate. and is found filed when the
guest comes to the table. Sherry IS the
first wine served II is served Win the
SOUP. CIaret is served with the game
and champagne with the roast The
glass Is kept filed until it is removed
wine must not be spilled on the
cloth in the pouring. That IS tnlng
that must not be. To reach between
people sitting as closely as guests 90
and pour wine without accident IS
delicate operation It is the chtef rea-
son why a butler serves better than
maid. He has the strength and the
reach to pour the wine. It is much cas-
Ter to pour wine from a bottle than
from decanter, and napkin wrapped
around the neck of the bottle IS per-
Missile and prevents all danger OF
stray drops. -
plate when the guest is seated The
SOUP plate should be half filled, not
two-thirds-
Have you heard the story of the guest
VINO. Wn6n asked Dy Al A1.--A~
if he would have more soup, replied
dryly, Not today.
s'The silver should be placed IN an
exactly straight line with the plate
saw a girl extrfcate herself most clev-
erIy from an embarrassing SITUATION
once Her oyster fork had been placed
next her plate, where 1t should never
have been It should have been last as
it was the first to be used Course aIter
course passed. and when it came to deS-
sert the girl had nothing but an oyster
fork to eat with I watched her dflern-
ma. and was immoderately amused to
see her careIessly brush the oyster
fork into her lap, whence it slipped
silently to the floor. Then she was
found without any fork for her dessert
greatly to the maids confusion FER
haps it was cruel to the maid. but the
guest was not going to acknowledge
that she had not known enough TO use
her. oyster fork at the right place
AS the maid removes each plate
after q course she has the next course
ready to place before the guest, unless
a dish is to be passed for the guest TO
help himself.
THE maid removes glasses on a tray,
but not plates Plates are taken in the
hand One plate is never placed on top
Miss Johnson delivered this last ad-