Part 55 (1/2)
SETTING THE TABLE.--Lay a piece of double-faced canton flannel underneath the tablecloth. Even coa.r.s.e napery will present a much better appearance with a sub-cover than if spread directly upon the table. It will likewise lessen noise in changing courses and the likelihood of injury to the table from hot dishes. Spread the tablecloth evenly, without wrinkles, and so that the center fold shall be exactly in the middle, parallel with the sides of the table. Mats, if used, should be placed exactly straight and with regularity. If meat is served, spread a large napkin with points toward the center of the table at the carver's place, to protect the tablecloth. Place the plates upon the table, right side up, at even distances from each other and straight with the cloth and the edge of the table. Lay the napkins directly in front or at the right of each plate. Place the fork at the left, the knife on the right with the edge toward the plate, beyond this the soup spoon and two teaspoons, and at the front of these set the gla.s.s, cream gla.s.s, and individual b.u.t.ter plate if these are used.
A center piece consisting of a vase of freshly cut flowers, a pot of ferns, a jar of small plants in bloom, a dish of well-polished red apples, peaches, or other seasonable fruit, will add a touch of beauty and attractiveness. If the serving is to be done from the table by members of the family, place large spoons near dishes to be served, also the proper number and kind of separate dishes for the purpose. If fruit is to be served, a finger bowl should be placed for each person. If the service is by course, the extra dishes, knives, forks, and spoons needed, also the finger bowls, water service, and cold foods in reserve for a renewed supply or for other courses, should be made ready and arranged upon the sideboard.
The soup ladle should be placed in front of the lady of the house, who always serves the soup; and if meat is served, the carving knife and fork must, of course, be placed before the carver's place. The necessary dishes for each course should be brought on with the food, those for the first course being placed upon the table just a moment before dinner is announced.
The arrangement of all dishes and foods upon the table should be uniform, regular, and tasteful, so as to give an orderly appearance to the whole. The ”dis.h.i.+ng up” and arranging of the food are matters of no small importance, as a dull appet.i.te will often be sharpened at the sight of a daintily arranged dish, while the keenest one may have its edge dulled by the appearance of a shapeless ma.s.s piled up with no regard to looks. Even the simplest food is capable of looking its best, and the greatest care should be taken to have all dishes served neatly and tastefully.
The table should not be set for breakfast the night before nor kept so from one meal to another, unless carefully covered with a cloth thick enough to prevent the dust from acc.u.mulating upon the dishes. The plates and gla.s.ses should then be placed bottom-side up and turned just before mealtime. No food of any kind should ever be allowed to remain uncovered upon the table from one meal to another. The cloth for covering the table should be carefully shaken each time before using, and always used the same side up until washed.
Plates and individual meat dishes should be warmed, especially in winter; but the greatest care should be taken that no dish becomes hot, as that not only makes it troublesome to handle, but is ruinous to the dishes.
THE SERVICE OF MEALS.--There are few invariable rules for either table-setting or service. We will offer a few suggestions upon this point, though doubtless other ways are equally good. A capital idea for the ordinary home meal, when no servant is kept, especially if in the family there are older children, is to make different members of the family responsible for the proper service of some dish or course. The fruit, which should be the first course at breakfast, may be prepared and placed upon fruit plates with the proper utensils for eating--napkins and finger bowls at each place before the meal is announced. If apples or bananas are served, a cracker should be placed upon each plate to be eaten in connection with the fruit. Oranges and grapes are, however, to be preferred when obtainable; the former may be prepared as directed on page 180. The hot foods may be dished, and the dishes placed on a side table in a _bain marie_, the hot water in which should be as deep as the food within the dishes. The foods will thus be in readiness, and will keep much better than if placed upon the table at the beginning of the meal. When the fruit is eaten, some member of the family may remove the fruit plates, and bring the hot grains, toasts, and other foods, placing them, together with the necessary individual dishes, before those who have their serving in charge. One member may be selected to pa.s.s the bread, another to dish the sauce, etc.; and thus each child, whether boy or girl--even those quite young--may contribute to the service, and none be overburdened, while at the same time it will be a means of teaching a due regard for the comfort and enjoyment of others.
If the meal is dinner, usually consisting of three courses, after the soup has been eaten, it may be the duty of some member of the family to remove the soup plates and place the vegetables, grains, and meats if any are to served, before those chosen to serve them. At the close of this course, another may remove the dishes and food, crumb the cloth, and place the dessert, with the proper dishes for serving, before the lady of the house or her oldest daughter, one of whom usually serves it.
If a servant is employed, the following is an excellent plan of service: The soup plates or bowls should be placed hot upon the table, with the tureen of soup before the lady of the house, and the gla.s.ses filled before the dinner is announced.
Grace having been said, the servant removes the cover of the soup tureen, and standing at the left of the lady, takes up with her left hand a soup plate, which she changes to the palm of her right hand and holds at the edge of the soup tureen until the lady has filled it, then carries it, still holding it upon the palm of the hand, and places it before the head of the table. In the same manner all are served to soup.
If bowls instead of plates are used, a small silver or lacquered tray may be used on which to carry the bowl. While the soup is being eaten, the servant goes to the kitchen and brings in the hot dishes and foods for the next course, and places them upon the side table. When the soup has been finished, beginning with the one who sits at the head of the table, the servant places before each person in turn a hot dinner plate, at the same time removing his soup plate to the sideboard or pantry.
After changing all the plates, she removes the soup tureen, and if meat is to be served, places that before the carver with the individual plates, which, when he has placed a portion thereon, she serves to each in turn; then she takes the potato and other vegetables upon her tray, and serves them, going to the left of each person when pa.s.sing them a dish, but placing individual dishes at the right; next she pa.s.ses the bread, refills the gla.s.ses, taking each one separately to the sideboard, and then serves the grains.
When every one has finished the course, she begins the clearing of the table by first removing all large dishes of food; after that the plates and all soiled dishes, mats, and all table furniture except the gla.s.ses, napkin rings, and center-pieces. Lastly she removes all crumbs with a brush or napkin. When done, she places in front of each person a plate with a doily and finger bowl upon it, and then brings the dessert and dessert dishes, placing them before the lady of the house, and pa.s.ses these for her as in the other courses. If the dessert is pudding, a spoon or fork should be placed on the plate at one side of the finger bowl. If the dessert is fruit, a fruit napkin may be used in place of the doily, the real purpose of which is to prevent the bowl from sliding about the plate in moving it. A fork and silver knife, or knife and spoon as the fruit may require, should be served with it.
GENERAL SUGGESTIONS FOR WAITERS.--In serving a dish from which people are expected to help themselves, always go to the left side.
Soup, food in individual dishes, clean plates, and finger bowls should be set down before people at their right hand.
When removing soiled dishes after a course, always exchange them for clean ones, remembering that the only time when it is allowable to leave the table without plates is when it is being cleared for the dessert.
In serving grains either dish them in small dishes before serving or pa.s.s clean saucers at the same time for each to help himself, and in all cases see that each person is served to cream, sugar, and a teaspoon, with grains.
Pa.s.s the bread two or three times during each meal, and keep careful watch that all are well supplied.
Pour hot milk and all beverages on the side table; fill only three fourths full, and serve the same as anything else in individual dishes, placing the gla.s.s at each person's right hand.
Waiters should be noiseless and prompt, and neatly attired in dress suitable to their occupation.
SUGGESTIONS CONCERNING DINNER PARTIES.--Much of the success of a dinner party depends upon the guests selected; and the first point for consideration by the lady who decides upon entertaining her friends thus, should be the congeniality of those whom she desires to invite, remembering that after the first greetings the guests see very little of their hostess, and consequently their enjoyment must largely depend upon each other. It is customary to issue invitations in the name of the host and hostess, from five to ten days in advance of the occasion. Printed or written invitations may be used. The following is a proper form:--
_Mr. and Mrs. George Brown_ _request the pleasure_ _of_ _Mr. and Mrs. Henry Clark's company_ _at dinner_ _December 5th, at four o'clock._ _24 Maple Avenue._
If the dinner is given in especial honor to some stranger, a second card is inclosed on which is written:--
_To meet_
_Mrs. Harold Brooks of Philadelphia._
Invitations to a dinner should be promptly accepted or declined, and if accepted, the engagement should on no account be lightly broken.