The Washington times., 1927-04-25
The ART OF THE TABLE.
By KATHERINE B. ELLINGER
Home-Maker ana Authority on
Southern Hospitality
With the
LEWIS HOTEL
TRAINING SCHOOL

TRAINING SCHOOL
THERE is nothing that bespeaks
= Of civilization as much as the
manner in which ones meals are
served
At first man ate like the anil
mails; then. as civilization advanced.
one large vessel would be used,
around which the members OF a
family would gather.
As time went on. we advanced
to the stage OF using a long board.
upon which the foods were placed
in large vessels. but even at this
stage fingers were used in lieu OF
knives and forks. also the board
was bare Of covering. OF course.
all this was in the long. long ago.
Eventually. as time passed much
thought was given to the art Of
Serving the Food" What is more
beautiful than a carefully and ar.
tisticalIy set tablet. We do not
have to have riches to make our
table attractive. for there is moth.
ing more pleasing to the eye than
a snowy. spotless cloth, well laid.
simple dishes and silver and glass
ware. carefully placed. Nothing is
more distastefnl than a spotted
cloth, carelessly put on, and the
dishes and silver looking as IL q
cyclone had just passed by.
At one time table cloths were
used for all three meals, but as
linen and laundry work became 80
expensive, doilies, table mats or
table runners were substituted for
the table cloth at breakfast, lunch.
con and supper. The use OF these
makes a very attractive table. We
can crafty our love for color by
their use. They can be as simple
or elaborate as one wishes or can
afford. Simple designs and good
materials are always preferred to
elaborate work and cheap materials.
When doilies, etc, are used they
should be placed very carefully
don't have them look as If they
had been thrown there In a hit or
miss manner. After placing the
doilies, place the center piece,
which can be either Of fruit or a
low bowl of flowers.
Then carefully place your silver
the knife and spoons on the
right. Be careful TO turn the
sharp edge of the knife toward the
plate and the bowls of the spoons
! up; the spoons are placed in order
OF usage, beginning at the right.
To the left OF the plate. place the
forks with the prongs up. The
| handles of all the silver should
/ be an inch from the edge of the
| table, and all in liner Do not let
| 1t out--have as compact a set-up
as possible. The napkins are folded
! In an oblong and placed at left
of forks. The glass is placed at
| the end, and a little to the right,
| Of the knife. Even though one has
only plated ware-simple glass and
| china-the table can be very at
tractive if everything is clean and
carefully placed.
When one can afford to do so
there is nothing more beautiful for
! breakfast and luncheon than a
| linen table cloth--these come now
with beautiful colored borders-but
it is far better to use the simple
doilies than a cheap cloth.
Even in these days of freedom
from set rules, table cloth is
invariably used for dinner. AS
dinner is the most ceremonious
meal of the day. the table appoint
ments and the service should be
characterized by a fine flavor 0f
formality. A table covered with
snowy linen damask cloth, correct
essentials, correctly placed to-
gether with accessories that please
the eye, create the restful digni-
fled atmosphere. essential for dining
WELL"
First spread a heavy silence
cloth on the table. then carefully
lay your cloth, making sure it Is
straight. Next, place your center
piece, which may be very simple or
very elaborate as the occasion may
demand: but ksep it low, for it
is very unpleasant not to be able to
see across the table. II one wishes.
candles may be used--they are very
attractive especially when one is
entertaini1g-but have them tall
enough so the light will be above
the eye. Next, place the silver
and glass, which is practically the
same as luncheon only perhaps
more in number. Do not have
more than three knives and forks,
placed in order of usage. A serv-
ice plate is placed between the
knife and forks. The napkin is
folded and placed on the plate.
There are comparatively few Of
Us who can have satin damask,
cut glass and solid silver, but there
are none of US who cannot have
spotless cloth and carefully
laid table.
One plate. lunches are becoming