The Alaska citizen., 1915-11-29
Suggestions Ia Serving Dinner

It does seem that every women ought to know the correct way 10 lay cloth. place the silver, and serve the food, yet every once in a while we not only find some one who appears to be in total isno- rance of the correct form of dinner service. but We find ourselves some times wondering if We are doing things as they ought to be done.
 The great majority Of men and women like 10 have things nice" at the table. whether they are for tunate in having servants or not
 THE TABLE LINEN.
 Except on state occasion the courses of 4 dinner consist of soup, meat. salad and dessert, and these prove quite ufficient for most fam lilies. even when they are enter taining guests Many people omit the soup course in warm weather, and frequently the salad course is left out in the winter time, when salad vegetables are higher in price.
 II is an established rule that for dinner. whether it be in the mid tle of the day or in the evening, a plain white cloth and large napkins are used \ thick table felt or heavy Canton flannel under the cloth not only protects the table from stains and blisters from hot the appearance e the clcth. In laying the cloth the crease should come straight down the center, and the two ends should hang at equal distance from the floor, It is no longer considered good form to iron a cloth or centre pieces in a fancy arrangement of creases.
 POSITION OF THE OYSTER FORK
 In the center on a round. white linen or lace centerpiece place a low bowl of cut flowers or ferns. Of course in this Northland, unless the hostess owns a pretty fern, the flowers, in the middle of winter, are, of necessity, artificial. Do not permit your centerpiece to be so high as to neceSsitate a constant lodging on the part of those sitting opposite each other in order to con verse.
 Do not place the necessary table ac essorlas. such as condlmcnt sets, relishes, etc. nearer to the edge of the table than fifteen inches, for all of this space will be re qulred for the individual covers,
 For dinner use large sized din ner plate With a dinner knife the sharp edge of the knife being turned toward the rlate, at the right, and At the right of the knife place a soupspoOn which may be of the dessert size, or one with a round bowl At the left of the dinner fork place the smaller fork for salad or for dessert if that de mands one, The oyster fork, if such is needed, goes on the side with the spoons
 Coffee spoons may be laid on the cloth or passed when the time comes, as is the case with dessert spoons All the silver is laid with the ends about half an inch from the edge of the table
 IMPORTANT TO REMEMBER.
 Near the point of the dinner knife put the tumoler or goblet for water, and next to it, to the left, an i1di- vidual salt cellar To the left of the forks lay the napkin, of large size, exquisitely laundered, and if butter is not served with the meal, put a piece of bread under the top fold, which is turned back.
 To be absolutely correct you must net serve butter at dinner. hut per sonal preference frequently conquers correct form. and butter makes it's appearance more often than not. If it is used, the bread and butter plate, with ] piece of bread, a ball