South Bend news-times. (South Bend, Ind.) 1913-1938, 1920-11-16
Philanthropy
Kitchen Economics
SOME HELPFUL RULES" FOR
SETTING TABLE.

SETTING TABLE.
Suddenly deprived OF "a maid,
bright young hoUsekeeper confessed
that she didn't know how 20 set .
table.
Il know as soon as glance at IL
whether everything IS correct she
said. "but when it comes 20 doing il
all by myself I'm confused and
forget things
Table service should be simple but
absolutely correct, If the meal Is TO
be enjoyable There should be the
fewesL possible things on the table
at any time. The more fussy and
cluttered the table. the less agree
able is dining. y table need not
be formal 70 the point of stiffness.
but one usually finds. when cOnsid-
ering the possible reasons for varl-
Gus rules Of the table service that
they have been formulated for the
sake OF comfOrt-unObtrus but
adequate serving. and a quiet, at
tractive table.
Hang up these rules in the kitchen
and there will be no need TO give
verbal instructions about table set
ting at any time.
% Be sure that plates are at
the right temperature-hOt plates
kept for hot meats, or soups, etc.
Have the dishes for salad or dessert
kept chilled. Salad plates should
be dipped in cold or iced water be-
fore salad is placed on them.
(2) Cover the table with silence
cloth of heavy canton flannel or felt.
If it is a dinner where's "a large
damask cloth is used This OF
course. is not necessary If doilics
are used as covering although
dOilies are appropriate only for
breakfast or luncheon.
CD Spread the cloth over the
table smoothly and evenly.
ca All plates and cutlery for
each individual cover should be set
one-half inch from the edge of the
table.
CD The knife is set at the right
of the plate, next to il the sOul
spoon. and if oysters are served. the
oyster fork should be laid across
the soup spoon. Forks at the left
of the plate and the one first used
should be farthest from the plate.
CO Napkins are at left OF fork.
with roll or brcadstick between the
folds If these are served. Place card
with guests name on the napkin
if the dinner is formal.
ca Goblets al the point of the
kIllc, pepper anu SAT- SudhcIH bF-
tween covers.
(S) Ii each dish is served in
dividually. it is served at the right
OF each person; if each helps him
self. IL is offered at the left
60 Each course is removed be
fore the next course is served, and
the table crUmbed before desserts.
Finger bowels are brought in with
/ dessert and placed at the left.
(10) Glasses should be filed two
I thirds. a minute before dinner is
I served, and the first course left at
each cover before the meal is an
nounced.
These are the rules for a formal
dinner, and can be modified for 9TH
! er occasions. Flowers are always
attractive on a table. but the mis-
\ take should not be made of ever
4 having an elaborate centerpiece. It
gives the table a heavy. cluttered
/ appearance. interferes with those
who sit in front OF it. so that guests
J cannot see each other across the
! table. and is not i'm particularly good
( taste. A small, shallow bowl OF col
/ orful blooms is sufficient; and if
/ there are candles on the table, there
/ should be no flowers at all.
Use the guide of perfect simplicity
and immaculate napcry for the ia
/ BILE and you cannot go wrong in the
matter of decorations