Evening star. [volume] (Washington, D.C.) 1854-1972, 1910-05-23
Way to Set Table.

TO make a dinner table look attractive
attention must be given to its decoration.
For example, in the middle of the table
there should be a pot of flowers or cut
blossoms, and radiating from the center
at four corners there should be candle
sticks, glass or silver. About the center
may be laid any large fancy silver spoons
as ornaments, and four small dishes,
glass or silver. In one dish there should
be Jelly, in two others candies and salt
ed nuts, and pickles in the fourth. One of
these dishes should be placed between
two candlesticks. only farther from the
middle. These are left throughout the
meal except that the jelly and pickles
are removed when the crumbs are wiped
from the cloth; that is, before dessert is
served
No more than three forks are put at
one place nowadays. others being brought
in afterward il extra courses require
them. a fork and spoon are used with
dessert. and plates for each person are
arranged before being brought from the
pantry. A small dolly is put on each des-
sert plate. and on that Is the finger bowl.
also in a little plate. The latter should
match the bowl. A second dolly should
We placed between the bowl and its plate
A fork and spoon should be placed on
each dessert plate. the silver resting on
the margin. The fork should be on the
left and the spoon on the right side, the
handles pointing toward the person who
will use them. When this plate is set on
the table the guest removes the fork and
spoon, putting one either side of the
plate.
She then takes the finger bowl, its plate
and the dolly under and places them
little to the left in front of the dessert
plate, which is thus left ready for the
sweet when the maid brings it.
When that course is finished the maid
takes off the plates used and puts the
finger bowl plates in their proper places
before each guest. This serving OF des-
sert plates is the most complicated part
of dinner for an inexperienced maid.
Candies are not passed about the table
till the finger bowl plates are in front of
each guest after dessert. The guest raises
the bowl puts it little in front, thus
leaving the plate empty for the candies.
If coffee is served at the table 1t Is
brought while the candies are being eaten.
A serving plate Is used at each plate.
which means that the maid. when she
removes plate used has clean, empty
one in her right hand. which she lmme-
diately slips into place. When plates for
the next course are brought the empty
one is taken up. In this way places be-
fore persons at the table are never with
out a plate.
There is fad at present for all dishes
brought from the pantry to be handed
first to the hostess to serve herself
instead of to the guest of honor. In
these days of complicated and elaborate
dishes 1t is frequently tactful to follow
this fashion that others may see how the
dish is served Carving should be done
| in the pantry and neither meat nor vege-
| table dishes put on the table.
A good menu for formal dinner con-
sists Of a hors d oeuvre Of sardine paste
on toast. clam cocktails, SOUP fish, an
entree. poultry with two light vegetables,
| salad, ices candies and coffee.
KOSANNA SCHUYLER.