The Kendrick gazette. [volume] (Kendrick, Idaho) 1892-1968, 1910-05-06

| De urSC covered with u silence CLOTH
Q pad of asbestus cloth or double faced
canton flannel. The first is more ex-
pensive, but is better because Of its
protection to the table and because It
] does not become moist from hot dishes
and stick to the table. Over the pad
is laid the linen cloth. which should
extend ten inches over the edge Of the
table on all sides. The fold in the
center Of the cloth should be exactly
in the center Of the table.
In arranging the places allow at
least twenty inches space at the table
for each person. The china. glass and
silver set for each person make what
is commonly known as cover" In
placing the silver observe this order:
Lay the silver on either side of the
plate in the order In which it Is to be
| used, beginning at the outside. Place
the knives on the right side, handles
| about one inch from edge of table,
sharp edge turned in. Lay all the
! forks, with the exception of the oyster
fork. Oh the left hand side. tines up,
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 it may be
outside the knife il it is to be used
first. 1t is considered more correct for
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 a SIM
pie square and is placed on the left
side at the lower edge of the plate. If
bread and 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 potted plant or some
sprays of wild flowers. A small pot of
growing parsley in winter is better
than no decoration. The centerpiece
should be 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 be arranged near the
center around the fleral decoration.
IT tea or coffee is to be served on the
table the cups, saucers and service
should be neatly arranged in front of
the hostess.
Serving the Meal.
In many homes where there is only
one maid to act as cook and waitress
the serving must be as simple as DOS
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. But in any
case try to avoid the too common hab-
it of putting everything on 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 a 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-
clally 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
OAuhJ SCiNCu w Tie uOSlcSS. IL 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 a 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 men,
ber of the family to be well schooled |
In his or her part. 1t is nowadays the |
fashion in some households to dispense |