The star. (Reynoldsville, Pa.) 1892-1946, 1910-07-13
For a Fashionable Meal.

foT y doHioHdpic WCdIs
To make dinner table look attrao.
tive attention must be given to its
decoration. For example, in the mid
die Of the table there should be a
pot of flowers of cut blossoms, and
radiating from the centre at four cor
ners, there should be candlesticks,
glass or silver. About the centre may
be laid any large fancy silver spoons
glass or silver. In one dish there
should be jelly, in two others, candies
and salted 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 re-
moved 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 desert plate and
on that is the finger bowl, also in
little plate. The latter should match
the bowl. A second dolly should be
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 dessert 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 a
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 a plate used, has a
clean, empty one in her right hand,
which she Immediately slips into
place. When plates for the next
course are brought the empty one is
taken up. In this way places before
persons at the table are never without
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 the guest of honor.
In these days Of complicated and
elaborate dishes it is frequently tact
full to follow this fashion that others
may see how the dish is served.
Carving should be done in the pantry
and neither meat nor vegetable dishes
put on the table.
Agood menu for a formal dinner
consists of hors d'oeuvre of sardine
paste on toast, clam cocktails, soup,
fish, an entree, poultry with two light
vegetables, a salad, ices, candies and
coffee.-Rosanna Schuyler in the New
York Telegram.