East Oregonian : E.O. (Pendleton, OR) 1888-current, 1916-08-30
now TO SET THE FORMAL TABLE

At some season Of the year the wo-
man in the home turns her thoughts
lightly toward entertaining. Perhaps
it is a little dinner" for her husbands
friends; perhaps a luncheon for a
woman guest or even a more elabor.
ate formal dinner to six or more per-
sons she plans to give. The rules for
table setting and service are not diff
ficult. The ideal should be simplicity
and dignity in all arrangements. The
following directions may be applied
to the serving of any formal meal:
l. Cover the table with a silence
cloth of double faced canton flannel
or felt,
>. Spread a heavy damask cloth
smoothly and evenly, having the cen-
ter of cloth in the center of the table.
Allow twenty-five to thirty inches
in length for each individual cover"
Allow fifteen inches in depth for each
cover, i. e., all plates, silver. etc,
must be set inside of an imaginary
line fifteen inches from the edge of
the table.
4. The service plate is the center Of
each cover and all plates, cutlery and
silver must be set on-half inch from
the edge of the table,
3. Place the knife at the right of
the service plate (cutting edge tow
ard plate), the soup spoon (bowl up)
beyond and parallel, and a canape or.
oyster fork across the soup spoon
with tines pointing toward the SER
vice plate)
s. Place the forks at the left of the
service plate (tines up) on the order
of use The first used should be far
thest from the plate, as fish fork, first
then dinner fork for roast, etc
7. At the left of the forks lay the
napkin with a roll of breadsticks be-
tween the folds but in sight Nap
kins are folded TO show the mono
gram or other decorations. The place
card indicating name of guest should
lie on the napkin.
s. Near the point of the dinner
knife set glass or goblets for water or
other beverages. Place set of salt and
pepper shakers and spoons between
each two covers,
g. Arrange centerpieces of flowers
plant or fruit and candlesticks with
candles and shades symmetrically so
as to add charm and dignity to the
table
10. The sideboard or sidetable
should contain a pitcher of chilled
water: olives or celery on crushed ice
salted almonds in bonbon dishes, forks
for the salad course, finger bowls on
dessert plates with doilies, bowl of
cut sugar with tongs, extra napkins,
silver and towel for emergency plate
and napkin or table scraper with tray
for removing crumbs,
II. Plates for hot courses should
be kept heated in a warming oven or
hot water. Plates for cold courses
should be chilled in the ice box. No
butter is served at a formal dinner
Coffee is frequently served by the
hostess to guests in the drawing
room.
12 Everything pertaining to one
course must be removed before serv-
irg another course. Before serving
the sweet course remove crumbs from
table. Bring finger bowls in with
sweet course and set to left of each
guest
13, All portions prepared for indi-
vidual service. like soup, salad, etc,
should be set down at the right of the
guest. All dishes from which the
guest helps himself should be offer
ed at the left.
ii. About two minutes before an
nouncing dinner the maid should fill
water glasses two-thirds full, light the
candles and lay on service plates the
shell fish or canape that begins the !
meal.