Evening star., 1934-12-21
. ESIDES the usual Christmas
green's. like holly. laurel henn-

~ ESIDES the usual Christmas
- greens, like holly, laurel, hem
lock and spruce, there are
- many evergreen shrubs, whose
red and russell berries make
attractive Christmas decorations
There are five or six varieties of the
cotoneaster family whose red berries
and glossy leaves fit them admirably
for this use, while the russell berries
of firethorns make interesting con-
trast. There is also dwarf skimmia
with red berries and laurel-like leaf
Many shrubs, like the daybreak
variety of Kurume azalea, or the
dropping leucothoe, or the warty bar
berry, are useful for Christmas dec
Grafton, because Of the lovely tones of
their coppery or red foliage. Their
brilliant twigs and branches can be
treated, as can any of the gay Autumn
foliage of our deciduous trees, by
immersing them In bath of melted
paraf1n. A thin, transparent coat
ing of this wax will not only preserve
the form and color of the leaves, but
1t will hold them up crisply on their
festive air with one or two large sprays
of the right tones of leaves placed in
their corners.
Table Service.
Whether the housewife Is training
some one in the ways of efficient table
service or is endeavoring, herself, to
comply with the generally accepted
rules for such work, there are certain
fundamentals that should not be over
looked. Fortunately, these are so eIe-
mentary as to apply to all types of
service, and should be practiced until
they become automatic. With these
basic rules mastered, elaborate table
service is merely the addition of de-
tails made necessary by the formality
of the occasion and the increased
number of courses.
1t is generally conceded that the
most convenient position for the one
serving is to stand sidewise, bringing
the arm and hand to be used almost
at right angles with the table, and
always little back of the person
being served. Should the attendant
stand squarely facing the table with
shoulders parallel to it, those sitting
at the table might be interfered with,
and the motions of the server would
not be so convenient as when the side
position is taken.
The general rule, in training for
table service, is that when setting
an article at the right of the guest
or passing 1t at the left, one uses
the hand that corresponds with the
side. For instance, right side means
right hand, for the reason that 1t
has been proved to be easier to
reach across than around. This right
side proposition, using the right hand,
applies most noticeably to the serv-
ing of beverages, the refilling of
glasses and the like.
When removing plates, that Of the
hostess should be taken first, unless
she herself is doing this work, in which
case she first removes the Plate of
the guest at her right and then con-
tinues in order around the table, TAX
ing away her own plate last. Under
such conditions, it is well for the
hostess to occupy the seat at the
table nearest the kitchen or serving
pantry door, rather than opposite, as
IS usually the preferred place for the
hostess, so that she may more easily
watch the service from serving pantry
TO table.
In removing, as well as serving. the
hand farthest from the guest is al
ways used. This ohyiates the posi-