The Washington times., 1921-04-17

which allows II to be pushed like
baby carriage. This also has three
shelves. Another type which bids
fair to gain In popularity has
drop leaves" on either side which
may be lifted up, thus making an
oval small table of IT.
Let us suppose that the meal Is
to be served on q regular dining
table and that the tray is to act as
"maid" for some simple menu, such
as a hot botillon, a warm meat
dish, cold salad and cold des-
sert. The table is set in the usual
way; II there is room. many OF the
small accessories, such as butter.
bread, relishes, ETC., may be placed
on the table. but tits often as con-
venient to place them on one shelf
of the tray.
Before announcing the meal. lay
the meat dish and any hot vegetable
on the table. Have the salad on
the second shelf OF the wheel tray
and the dessert on the lower shelf.
together with crackers and the
pitcher or other beverage. Just be-
fore asking the family or guests to
be seated. place the hot bouillon on
each service plate. Then dinner
Is served"
The time consumed in taking the
bouillon is so short that the meat
and hot vegetable should not have
cooled. The hostess may grace
fully ask each guest in turn to pass
the empty cup to her She will lay
them on the top shelf Of the wheel
tray, left unused for the purpose.
The host then serves the second
course on plates which were stand
ing, heated, at his right; and so on
through the meal.
A novel use for the small, mex
pensive and very practical elec-
trical disc" stove Is for keeping
foods warm at the table. Most OF.
these stoves have two or three diff
ferent degrees OF heat. The plan is
to place the hot course In covered
dishes and lay these on the disc
stove turned to "low' when the
meal Is begun. An asbestos mat
between the stove and the serving
dish will add to the safety but
glass and earthenware dishes, also
those Of aluminium, are perfectly
safe on such a stove without II aud
will keep hot for quite fifteen
minutes.
A most helpful step-saver In
table service is the revolving disc
or circular table stand often called
a lazy Susan" This f. made OF
glass about, eighteen inches In
diameter, mounted on low stand
OF ornamental nickel. This glass is
so adjusted that the slightest touch
revolves 1t in any direction.
In the past such Susan" was
used chiefly for relishes, butter,
fruit, etc. but It is possible to EN-
ploy 1t In the service OF a whole
meal with excellent results. The
foods are placed on the table in the
usual way, but when the host has
carved a portion and filed a plate
he places this on the Susan" and
gently turns the glass until the
filed plate is exactly opposite the
person for whom II is intended
When the guest has finished eating
or desires a second helping he lays
his plate on the Susan" and turns
1t back to the host or to the hostess.
at whose side the wheel-tray awaits
the soiled dishes.
Such a silent servant" makes
any meal serving a pleasure, since
IL avoids the awkward passing back
and forth OF the usual service with
out a maid. II adds greatly to the
charm of a table and is especially
helpful and picturesque for after
noon tea. The hostess possessed
OF both a Susan and wheel
table can serve her meals far more
attractively than even the most ex-
pert waitress Such service also
makes for privacy and the full en-.
- t. N Al