Evening star., 1933-04-21

YHEN selecting emma ana
glassware, it pays to buy
wv really good quality. For the
service of q course dinner,
one needs service plates.
salad plates. dessert plates, and also
bread and butter plates if the affair be
not a formal one. Tea cups, cofiee
cups, after dinner coffee cups, and some
sauce dishes are always included IN
more or less complete set. too.
Crystal is the ideal ware upon which
to serve cool connections. The woman
of limited means first supplies herself
with tumblers and gobletS. next with
finger bowls. then with sherbet glasses.
next with crystal salad plates, then with
ash trays next with cocktail bowls, and
finally with crystal platters to hold
salads, cold desserts and so on. EX-
quiSitely tinted crystal ware Is avail
able and it is a wonderful help In
carrying out a chosen color scheme OF
table decoration, but If one can have
only one set of crystal dishes, it is best
to stick to the clear ware, for one does
not tire of seeing it, as one does in see
ing continually special color.
Table linen is the foundation upon
which you display your other treas
ures, so it should be the finest that
you are able to secure. 1t may be white
the proper setting for colored damask.
a table covered with it makes an at
tractive picture, but If not used with
exquisite china, crystal and Silverware,
it is in bad taste. This Is not true OF
a soft white damask cloth, which Is
perfect foundation for any kind of
equipment, and which allows variety
of color schemes according to the china
and crystal which rests upon 1t.
Correct Table Service.
Simplicity in service is the keynote
of good form. A meal consisting OF
only three wisely selected foods, well
prepared. orderly in arrangement,
served on a table furnished with clean
linen and clean utensils, possesses the
essentials for correct service. Individ-
Ual care on the part of each person on
his own plate improves the general ap-
pearance of the table during the meal.
Children should be taught how to eat.
Nothing shows more of home training
than table manners. The meal hour
should be a social hour. 1t should be
characterized by genial spirit and
good chear Grace and hospitality must
be learned at ones own table. Let CO.
operation in the home conserve the
mothers strength.
Service Without q Maid.
In well-drected family service. where
there is no maid. the hostess may dele
gate responsibilities to older children
in the family in order that she may
give her personal attention to guests
and to younger children in the family.
1t is best TO attempt only simple menus.
Not more than one course should pre-
cede the main course, and this may be
placed before the family Is seated.
For two-courSe dinner, the dessert
may be placed on the top tray OF a
tea cart 1t may be placed there,
served, and ready to pass, or it may be
attractively arranged in large con-
tainer with service dishes beside it to
be placed on the table and served by
the hostess The beverage should be
placed at the hostess cover. When a
small group is being served, the food
containers, dinner plates. and individ-
ual silver should be passed to the hos
tess to be served on the lower tray OF
the tea cart at the completion of the
course. The dessert is then removed
from the top tray and passed.
For a larged group. 1t is necessary for
some one to leave the table to remove
the food containers and possibly the
dinner plates. When the table Is
crowded. the tea cart is convenient for
placing the water pitcher. extra bread.
or other dishes, to replace depleted
ones, and to be passed for q second