The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1914-01-18
Correct Table Service

Inc lneStlmaDio value ana comfort
of having the home table correctly
served cannot be overestimated, as tho
refined home. where breakfast, lunch.
con and dinner are pleasant social oc-
casions, and where tho maid is taught
to serve deftly and noiselessly. need
never fear tho event OF extra guests to
luncheon or dinner. owing to the fact
that the routine will vary but slightly
from that to which the maid Is ac
customed.
"One does not grow old at table Is
favorite saying In Italy. and almost
as important as the food Is the way IN :
which 1t Is served and presented to us.
Unfortunately, many housewives think
that with but the services of ono gen
eral maid, who perforce is both cook
and waitress perfect table Is denied
them. and. unless she is already drilled
In this most important branch of her
work. expect but little else save the
bringing in OF the dinner and the
changing Of tho plates between
courses.
Simplicity in homo menus, as well
as In more formal functions. is nov
being adopted by even the most sue
cessful hostesses, and the dinner or
luncheon of three or four courses, eacli
perfect in itself and correctly served.
Is infinitely to be preferred to n more
elaborate repast, carelcssly cooked and
presented
breakfast.
Although tho breakfast may DO or
the simplest description, consisting Of
fruit, cereal, broiled bacon, poached
eggs toast and coffee, still II Is sus-
ceptible of ideal service. Lay tho table
with either n cloth or set OF doilies.
having the fernery or small growing
plant as tho central decoration. The
individual covers should be placed at
regular intervals and the fruit course
served before the announcement of
breakfast. If tho fruit course con
sists OF grapefruit, place half of 81
fruit at each cover (the centre of eaoh
should be removed. tho pulp loosened,
and powdered sugar and rum or cor
dial added to suit the individual taste).
To tho left Of the fruit-plate lay an
orange spoon, teaspoon and breakfast
fork, In the order of usage, and to the
left n medium sized knife, teaspoon
and small butter-spreader.
a bread and butter plato, a napkin
OF b1 eakfast size, and thin drinking
tumbier for water should also be pro-
vided. In front of the mistress of the
home arrange the coffee service and
provide tiny condiment receptacles, to
be used for additional seasoning.
On tho removal of the fruit plates,
instruct tho maid to substitute deftly
finger bowls half filled with lukewarm
water. which in turn are removed
when tho small plates of cereal are
placed in position. after which tho
cream and pulveri2cd sugar arc passed
together on a small tray, tho liter
being presented always from the left
side. On the removal OF the cereal
plates, place the platter containing
the bacon and eggs in front OF who
over Is to serve them, with the warmed.
breakfast plates, and bring In tile
| toast (covered) and the coffee. Pass,
the edibles quickly and noiselessly, see
that the minor wants of water and eN-
ira butter arc attended to. and instruct
tho maid to remain within easy call
of tho bell. Butter balls may be
either placed on the bread and butter
plates or passed by the maid and thc
cream and sugar may be either added
by the housewife or follow the bever-
age In the same manner MS the cerealf
Luncheon.
complete set OF doilies or n small
luncheon cloth over the polished table
Is delightful for the family luncheon,
with few fresh flowers for the CEN
tire of the table, while small fancy
dishes containing olives. celery or any
relish comprised in the menu may be
placed on the table before the an
nouncement OF the meal. For a simple
luncheon OF bouillon, broiled chops,
peas. creamed potatoes, chocolate
JuHhct, WiierS ana lemonade, arrange
1T each cover n service plate, holding
the bouillon cup. and to the left OF
the plate bouillin spoon. breakfast
fork and teaspoon, while TO the right
place stecl-bladed knife and butter
spreader. The bread and butter plate
and drinking tumbler (for water) arc
the Same as for breakfast, while a
slightly taller glass may BIO provided
for the mineral water
Napcry.
Hemstitched monogramed napkins
or medium size are preferable for
luncheon. and may be laid on the bread
ana butter plate with small roll or
breadstick laid under the first fold.
Pour the bouillon 1ust before luncheon.
NIL the water glasses and 500 that the
sideboard or serving table Is equipped
with extra bread or rolls high
crystal tankard OF the lemonade, but
ter, finger bowls, etc, so that the SER
vice may proceed expeditiously and
without extra trips 10 the pantry and
kitchen. Remove the bouillon cups
from tho right side, leaving the ser
vice plates. then bring In the chops
| arranged in a circle OH a chop platter
with the peas heaped I'm a mound In
| the centre and tho potatoes which
should BIO placed on The serving table
in covered vegetable dish. Serve
| this course In the same manner as the
| meat course for breakfast, remember
ing that when dishes ara nassed and