982 THE AMERICAN FARMER 



Setting a Table. There are various methods of setting a table, which vary accord 

 ing to individual taste in minor details, but the following will be found to contain hints suited 

 to the wants of most households: &quot;The table linen should be spotlessly white and changed 

 frequently to keep it so. A piece of heavy Canton flannel put on smoothly under the table 

 cloth prevents hot dishes from injuring the table, besides improving the appearance of the 

 linen. The table-cloth must be spread evenly, without wrinkles, the center fold being on the 

 right side exactly in the middle of the long way of the table. Tray cloths under the tea or 

 coffee service and the meat platter prevent the spoiling of the cloth, and are easily removed. 

 Mats when used should be put on exactly straight and with regularity. Napkins should be 

 laid directly in front of each plate. They must be often changed, and great care taken that 

 to each person is given the one that he used before; napkin-rings are of use for this purpose. 

 Fresh napkins should always be given to guests. 



Knives and forks, glasses, in fact all small articles, should bo carried to or from side 

 board or closet on a tray; never in the hand. Great care should be taken in putting each 

 thing on the table exactly even, to give an orderly appearance to the whole. At each place 

 on the right hand, put the knife, with the edge toward the plate; beyond that the spoon for 

 the soup, and in front of both the glass; at the left, the fork with the tines turned up, also a 

 butter plate. Or turn each plate upside down, and cross the knife and fork on it, the knife 

 at the right and the fork at the left, with the napkin between. In front of the gentleman who 

 carves should be put the carving knife and fork; and large spoons near dishes to be served. 

 The coffee or tea service should be arranged in a semi-circle in front of the lady; the coffee or 

 tea pot being on the extreme right with the handles turned toward the lady, and the cups and 

 saucers at the extreme left. Be sure that the sugar bowl is filled before putting it on the 

 table. 



A caster, if used, is placed in the center. Salt and pepper casters, unless one for each place 

 is used, should be put at the corners within easy reach. They should always be kept full, and 

 ready for use. Butter balls are made with spadles dipped in cold water; they should be 

 made some time before needed, and kept in the refrigerator. They may be in various shapes, 

 and one placed on each butter plate just before the meal, or passed around in the butter dish. 

 All the plates and dishes used for breakfast and dinner should be warmed excepting those 

 used for salads and dessert. Great care must bo used not to crack them by overheating. 

 The extra plates, knives, forks, and spoons needed should be arranged on the side-table. The 

 finger bowls with doilies under them are to be half filled with water, to which a little lemon 

 or other extract may be added. The bread-plate and water-pitcher should be filled and 

 ready on the side-table. Glasses should never be more than three-quarters full. It is better 

 to take them on the tray when filling to avoid spilling the water. The ice should be cracked, 

 and may be put in each glass or in the ice-pitcher. Glasses should bo filled just before or 

 just after the family are seated, and again as often as necessary during the meal without any 

 questions. 



The place of the waitress is generally behind the lady, tray in hand ; she should be ready 

 to see, and quick to supply the wants of every one. While the meat is being served, she 

 stands at the left of the gentleman to receive and pass the plates on her tray. Place things 

 on the table at the right, but hand plates and dishes to the left of each person. Soup, clean 

 plates, and finger bowls should always be set down before people at their right hand ; other 

 things should be passed to the left, so that they can help themselves. Vegetables, etc., should 

 be passed to each one in succession on side dishes, beginning at the right hand of the host 

 and serving him the last. Covers should be removed with the right hand and quickly 

 reversed to prevent the moisture from dripping. 



Remove soiled plates one in each hand. Never pile them up. Before serving dessert, 

 take everything from the table except the fruit dish and glasses; collect with a fork and a 

 plate very large pieces of bread; then with a crumb knife or brush and tray, brush the table, 

 standing at the left of each person in so doing. Always replenish the glasses at this time. 

 Coffee at dinner is served last, in small cups, from the side-table. There are few absolute 

 rules for table-setting and serving. We describe one way, while there may be others 

 equally good. 



A person waiting on the table or door should always be scrupulously neat in her person 

 and clothing. She should have long white aprons to wear while waiting at table or going 

 to the door, and colored ones to use while doing her work. She should move quickly but 

 gently, and always going the shortest way around the table. She must never speak unless 

 spoken to, and should avoid listening to the conversation of those she is serving. In case of 



