Twice-a-week plain dealer. (Cresco, Howard County, Iowa) 1895-1913, 1910-05-10

handles on line with the handles OF
the knives. The oyster fork is either
placed on the right side outside the
knives or slanting across the oyster
plate, handle toward the right hand.
The spoons are properly placed on the
right side. the soup spoon outside the
knives The teaspoon at dinner Is next
the plates. For breakfast 1t may be
outside the knife II it is TO be used
first. 1t is considered more correct for
a formal dinner to have the silver
brought to the table with each course
after the salad has been served.
The table napkin is folded in SIM
side at the lower edge of the plate. II
bread ard butter plates are used these
are placed on the left just above the
napkin. The water glass is placed on
the right side at the top of the knife.
A pair of salt and pepper shakers is
placed conveniently between each two
persons. as a rule.
1t is well to have some decoration on
the table. even if it be nothing more
than simple ported plant or some
sprays of wild flowers. a small pot of
growing parsley in winter is better
| than no decoration. The centerripce
should he low and fiat rather than
high. for the latter obstructS the view
of people sitting on opposite sides OF
the table. Dishes OF celery. olives pic
kles or confectionery may be on the
table from the beginning of the meal
and if so should he arranged near the
center around the floral decoration.
If tea or coffee is to be served on the
table the cups. sau"ers and service
should be neatly arranged in front of
the hostess.
Serving the Mesl.
In many homes where there is only
one maid to act as cook ard waitress
the serving must be as simple as pos
sible. Very often. in fact. the house
keeper must herself act as both cook
and waitress. and then the serving
must be even more simple. Hut in any
case try to avoid the too common hab-
it Of putting everything Oh the table
at once and allowing each person to
help himself.
When there are boys and girls in
the family they should be taught to
take turns in serving. In that case or
when the housekeeper is alone the first
course may be placed on the table be-
fore the meal is announced. If it is
soup served from tureen the hostess
serves it from her end Of the table.
or the soup may be served in the
kitchen and put at each place before
the family is seated. The soup plates
and tureen are removed before bring
ing in the next course The meat plat
ter is placed at the head Of the table
before the host, who should carve it
and, putting portion on each plate.
pass it to the person sitting at his
right. This person keeps it if spe-
cially requested to do so or passes it
on down the table. The potatoes and
other vegetables may be served by
the host if the family is small or by
some person sitting near him. The
dinner dishes-that is. the plates on
which the meat course was served
should be removed before bringing in
the salad or dessert. If both are in
cluded in the menu the salad is gen
orally served by the hostess. 1t Is
quite permissible. however. to have
the salad arranged on individual plates
in the kitchen and placed on the table
at the beginning Of dinner. Dessert
should be served by the host while the
hostess pours the tea or coffee. Pud-
ding sauce and cream and sugar are
| passed. Bread and butter are usually
on the table throughout the meal and
are passed as needed. Celery and
olives are passed with the soup and
pickles with the meat course. Jelly Is
often passed with chicken. and apple
sauce should accompany roast pork.
In some households the business of
serving at table without maid has
been brought to perfection which is
worthy Of emulation. In order that
it may be absolutely devoid of awk-
wardness it is necessary for each menl-
Der Of the family to be we'll schooled
in his or her part. It is nowadays the
fashion in some households to dispense
with the services Of Il maid, at least
during the simpler meals Of the day.
When there is waitress She is eX-
pected to take the plate from the host
or hostess and place it before the per-
son for whom it was served. She
must place all dishes at the right side
and pass those from which the person
helps himself at the left. All plates
and dishes are removed from the right
side. In clearing the table after each
course all dishes used III serving 1t
must be removed as well as the indl-
vidual plate and silver After the
salad and before serving the dessert
all dishes. bread. butter and reishes
should be removed and the crumbs
brushed up on crumb tray. Water
glasses should be kept filled as required
without removing them from the table.
With little practice any meal can
be served simply and correctly. and in
a short time it will be found that its
enjoyment has been greatly increased.
In buying china or silver remember
that quality is of much more conse-
quence than ornamentation. and in
either the simpler designs and color
ings are preferable. Plain white china
of good quality is much more satisfy
ing in the end than elaborate designs
in pronounced colors. In nothing are
artistic sense and feeling more strong
~ shown than in the appointments OF
the dining table.