Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1916-03-21
Suggestions for Laying . Table.
ruxDAnrNrAL PRINCIPALS.


The first principle always to Be OBJ.
served In setting tho table, 10 to have oil
the silverwafe. linen, china. and glass
ware spotlessly clean. No table ever
looks attractive with poorly washed sill
YER and china, and streaked glassware.
Lay everything straight. The center
fold of the tablecloth should DO exactly
on the center Of the table. and DO cure
to have the edges of the cloth hang even
Nv. A sssilence" cloth or table pad
should be placed on the bare table be-
fore the cloth ID arranged. This will
prevent the table from being scratched
and china and silverware from making .
noise when being moved about.
All silverware should DO placed on .
line and should be one inch from the
edge of the table. The plate 10 placed
exactly In the center of the cover, right
side up; to the right of-the plate lay the
knife, sharp edge toward the plate.
Next to the knife place the spoons,
bowls MP. The forks tines up, are piac-
ed to the left of the plate. Next to the
fork or forks, to the left, place the nap
kin. II the plates are not in place when
the meal 10 served, leave the space,
never put the napkin in the space desig.
mated for the plate.
II bread and butter plate 10 used,
place It at the left of the plate and in
front of the napkin. Set tho tumbler,
open end up, one inch from the tip OF
the knife. When the coffee 10 passed,
set the cup and saucer ut the extreme
right, to the right Of the spoons. II
bread and butter spreaders are used,
they are generally placed on the bread
and butter plates, the sharp edge point
ing toward the center Of the plate and
the handles pointing toward the center
Of the large serving plate.
The other articles on the table may
vary according to tho meal. Set the
salts and peppers, vinegar and sugar,
bread plate aud butter dish at conven,
lent distance from the guests. SEQ that
the whole arrangement is symmetrical
and convenient. A low dish Of flowers
or a potted plant 10 always pleasing
and attractive addition to all tables.
The silverware Ia placed in the order
in which it is to be used, beginning at
the outside and using toward the plate.
Sometimes it 10 rather confusing when
there are several forks aud spoons, to
know which to use.
SEATING GUESTS.
In seating guests at table have them
placed to command q pleasing view,
either looking out window or into aD-
mother room, not facing . blank wall
DOR the kitchen door. The hostess
should reserve the seat opposite the
kitchen door for herself. The hostess
should always be on the alert to antici-
pate any Of her guests' wishes, SEQ that
the foods are passed, tho glasses refilled
and silverware provided for the different
dishes.
The dishes for hot foods should be
warmed and those for salads and ice
creams should be kept very cold. 10 ar
ranging the various disbee, bear 10 mind
the color combinations of both the food
and the dishes. Always place linen
dolly on the plate to be used for bread,
cake, crackers, sandwiches, or hot
breads.
Fill glasses no more than three-fourths
full, In refilling them, never lift them
from the table. II difficult to reach,
draw them carefully to the edge Of the
table. Move the glass by placing the
hand near the bottom, never over the
top.
10 passing dishes of food, hold the
dish firmly, low and pear the person to
be served. Stand slightly back OF the
chair. Always pass the most important
impairment to . course FIRST, and
others In order of their importance.
In clearing the table for another
course, remove first the large dishes, as
the vegetable dishes and plstters, plac-
ing the serving forks and spoons In the
dishes, next the individual plates and
silver, and lastly the. clean china and
silverware left from the course.
A distinguished guest or an elderly
person is seated at the right Of the host
ess, or, II there Is host, at his right.
First serve the hostess, then the next
person to the right around the table in
succession.