The Norfolk weekly news-journal., 1910-07-08

! the knives on the rlght side, handles
shout one men from edge OF table,
sharp edge turned IN. Lay all the
forks. with the exception OF the oyster
fork. on 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 slnuting 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 II may DO
outside the knife II 1t Is to be used
FIRST. II is considered more correct for
n 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. IL
bread and butter plates are used these
are placed on the left just above the
napkin. The water glass Ia placed on
the right side at the top OF the knife.
A pair OF salt and pepper shakers In
placed conveniently between each two
persons. as rule.
1t Is well to have some decoration on
the table. even II II be nothing more
than simple potted plant or some
sprays Of wild flowers. A small pot or
growing parsley In winter is better
than no decoration. The centerpiece
should be low and fat rather than
| hiuh In III utr
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 II so should be arranged near the
center around the floral decoration.
II 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 Ia only
! one maid to act as cook and 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. 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. Ii IL liz
| soup served from a tureen the hostess
serves II 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 1t
and. putting a portion on each plate.
pass IT to the person sitting at his
right. This person keeps 1t If spe-
cially requested to do so or passes 1t
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. II both are in
cluded in the menu the salad is gen
orally served by the hostess. 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 maid has
been brought to a perfection which is
worthy of emulation. In order that
1t may be absolutely devoid of awk-
wardness it is necessary for each men,
Der of the family to be well schooled
in his or her part. 1t is nowadays the
fashion in some households to dispense
with the services of maid. at least
during the simpler meals of the day.
When there is a waitress she is ex-
pected to take the plate from the host
or hostess and place IT before the per-
son for whom 1t 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 in serving 1t
must be removed as we'll as the indi-
vidual plate and silver After the
salad and before serving the dessert
all dishes. bread, butter and relishes
should be removed and the crumbs
brushed up on crumb tray. Water
glasses should he 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 II will be found that it's