The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-04-04

the table IN the English way, while
others are served from the side in
the Russian style.
BE sure that all plates and dishes
which should be heated are heated.
and all dishes for serving ices and
salads and cold desserts are chilled.
In arranging the various plates for
the courses have in mind the color
combinations Of food on decorated
china. and select the china which will
harmonic best with Ahe food to be
served.
Always place a linen dolly in a
plate to be used for bread, rols, crack
ers. sandwiches or cakes PAPER dol
lies are not good form, unless II is
necessary to use a dolly with food
which would be damaging 60 a linen
one.
Avoid filling cups and glasses to the
brim. Do not lift a glass to refill it;
IL II is difficult to refill. on account of
the closeness Of the covers. draw the
glass out on the cloth to q position
near the edge OF the table. where II
can Zoe filled easily. Move the glass by
placing the hand near the bottom
never over the top.
Before announcing a meal the wait
ress should see that all doors and
drawers are closed, all shades properly
drawn and all necessary articles for
the serving OF the meal at hand.
Two minutes before a meal Is an
nounced hll each water glass two
thirds full Of water and set a form of
butter upon each bread and butter
plate.
In announcing a meal II is suffi-
cient for the maid to appear at the
door of the drawing room, standing in
silence for her mistress to recognize
her presence: or she may announce
the meal by the formula. Dinner is
served, Luncheon is served" II the
Family Is large and scattered she may
use japanese gong as a summons,
but only for the informal meal A
formal luncheon or dinner is always
announced by the waitress in person.
Breakfast is announced according to
the preference Of the hostess; some
times at the chamber DOORS sometimes
by the japanese gong. or by personal
announcement II the family is assem-
bled in one room.
maid should pass, serve and place
everything from the left. except bev-
erages and extra silver. which are
served or placed at the right from the
right. Place and, remove plates one
at time. TO facilitate service It is
permissible to bring two plates Of food
(soup or salad particularly to the
dining room placing one on the serv-
ing table and the other on the dining
table; returning to the serving table
for the second plate Gather than to
the pantry saves time and steps.
In exchanging or placing plates the
hand should grasp the edge Of the
plate. never allowing the thumb to be
placed over the rim
The serving tray is used principally
when 1t is necessary to pass or remove
two or more small articles, such as
cream and sugar, or salts and peppers
The tray should be Cited with a linen
dolly. which helps to keep the articles
from sliding.
In clearing the table for another
course remove all dishes containing
food, not taking the silver from them;
first OF all the platter or principal
dish. placing the carving knife and
fork side by side on the platter II the
carver has not already done so: next,
the soiled plates and silver; and last,
all clean china and silver which were
not used.
Bread and butter plates remain upon
the table until after the salad course,
Sailed nuts, bonbons and all water
and wine glasses remain upon the
table to the end of the meal. In some
sections of the country it is customary
min ola n
course of wine is finished. The dis
advantage of this custom Is the fact
that persons who care for only one
kind Of wine during dinner are in
convenienced.
The majority Of persons prefer serv-
ing the hostess first, and there are ad-
vantages in doing so 1t enables her
to see if the dish has been properly
prepared and provided with suitable
serving silver. Also, IL the course Is
unusual or puzzling. the guest. by
observing the hostess, may learn how
to serve herself.
The American breakfast has become
a much simpler meal than in years
past The light menu generally used
consists Of fruit. followed by cereal,
then the main dish, which may be
eggs Cooked in various ways), bacon.
or broiled or creamed fish, always with
hot rolls, mullins or toast and coffee.
Some persons prefer tea or cocoa
Continental custom OF serving honey
or marmalade has been generally
adopted.
The practice of using the bare table
with doilies Is growing in popularity,
The principal reasons are the saving
In laundry and the fresher appearance
Of the table. The luncheon set is in
almost universal use at breakfast and
luucheOn, the tablecloth still being
used at dinner.
First rub the table top with soft
cloth and place the centrepiece. Upon
the centrepiece place whatever form
of decoration one cares to use. Then