Supper

Bouillon in Cups.
Chicken in Aspic Jelly. Roast Ham.
Saratoga Potatoes.
Olives. Rolls.
Mustard Pickles. Butter.
Salad Romaine.
Crackers. Cheese.
Almond Pudding.
Coffee.

To serve this supper you will need: Heavy table-cloth, linen table-cloth, carving-cloths, napkins, doilies, flower bowl, candlesticks, carafes, tumblers, salt cups, pepper boxes, salt spoons, plate for rolls, butter plate and knife, bread-and-butter plates, olive dishes, pickle dishes, and forks.

Supper is served, instead of dinner, when it is necessary to gain time for an evening entertainment,

or when for other reasons a shorter instead of longer meal is desirable.

Bouillon.	Bouillon bowls with covers.	Small plates.	Small soup spoons.
Meats, etc.	Two cold platters Vegetable dish.	Supper plates.	Aspic slicer. Ham slicer and fork. Tablespoon. M’d’m steel knives. ” silver ” ” ”forks.
Salad.	Salad bowl. Cracker plate with doily. Cheese plate with doily.	Salad plates.	Salad fork and spoon. Cheese knife. Salad forks. Cheese knives.
Dessert.	Pudding dish.	Dessert plates. Finger bowls.	Pudding spoon. Dessert forks.
Coffee.	Tray and tray cloth. Coffee-pot. Sugar bowl. Cream jug.	After-dinner cups and saucers.	Sugar tongs. Coffee spoons.

As many dishes as are possible, without crowding, are placed upon the table before the meal is announced.

Have the air of the dining-room fresh, and the temperature not too high.

See that the furniture is free from dust.

Be sure that the table is quite straight. Lay Canton-flannel cloth perfectly smooth. Lay linen cloth without a wrinkle. See that the coverings of the sideboard and side-table are fresh and straight.

Place flowers in the centre of the table, and four candlesticks in a square outside of them.

Lay carving-cloths at the foot and the head, and see that they are straight across the end of the table.

Place a carafe for the use of every two persons, and a salt cup and pepper box for every two.

For each person lay a small plate. On the right of each plate lay a small silver knife, a medium steel knife, with the sharp edge turned towards the plate, a small soup spoon for bouillon, and a tumbler. At the left lay a salad fork, a medium silver fork, a napkin, and a bread-and-butter plate with a supper roll and a tiny butter ball.

Lay your sideboard and side-table with care.

Make sure that everything is in readiness which is or may be needed.

On the side-table have a coffee tray with cups, saucers, spoons, sugar bowl, and cream jug. A salad tray with oil, vinegar, mixed mustard, and red and white pepper; also the carving knives and forks.

On the sideboard place the dessert plates, each with a doily, on which stands a finger bowl one-third full of water. At the right of the finger bowl, on the plate, lay a dessert fork. On the sideboard lay, also, extra knives, forks, spoons, and glasses.

Place the aspic of chicken at the head of the table, and lay the slicer between it and the plates before the hostess. The plates should be half the number of the persons at table. Place the roast ham at the opposite end of the table, with the same number of plates as for the chicken. Lay the carving knife and fork between the platter and the pile of plates.

Place the olives and pickles alternately between and just outside the line of the candlesticks.

Fill the carafes and the tumblers. Put a bowl of bouillon (covered) on each plate. See that every chair is in its place and announce that supper is served.

To remove the bouillon bowls, take in each hand a plate, with its bowl, cover, and spoon, until all are removed.

When a slice of ham has been placed on a plate, take the plate in your right hand, place it on your tray, and go to the left of the hostess. Hold your tray so that she can comfortably put a helping of chicken on the plate with the ham. Serve this plate to the person on the right of the hostess. She will now have a helping on a second plate. Take this plate from her right, carry it to the left of the host for a helping of ham. Serve this to the person at the right of the host. Take from his right the next plate which is ready and carry it to the left of the hostess, as before. Serve the next person on her right, and so on until all are served.

Place a spoon in the potato dish, put on

your tray, and pass it at the left, going all around the table.

Pass the pickles, olives, butter, and rolls, if rolls have been furnished with bouillon.

Keep the carafes filled and offer ice for the glasses.

When this course is finished, remove first the carvers and carving-forks and spoon, then the meat platters and vegetable dish. Next take the plates, one in each hand, until all are removed. Then take the bread-and-butter plates, and the olive and pickle dishes.

Remove the crumbs.

Remove the carving-cloths.

Place the salad fork and spoon in the salad bowl, put it on your tray, and place it before the host. Put the salad plates before the host.

When some salad has been served, take the plate in your right hand and put it on your tray. Serve the hostess first by going to the right and putting the plate down. Serve all on one side of the table first, then begin at the left of the hostess and serve all on the other side.

Offer crackers, then cheese, going all around the table.

Remove the salad bowl, lifting it from the right of the host to your tray. Remove the plates, one in each hand, until all are removed.

Remove the crumbs.

Place a dessert plate, with its bowl and fork, before each person.

Place the pudding before the hostess. Lay the pudding slicer at the right of the pudding dish.

To serve the pudding begin at the right of the hostess, each time exchanging the dessert plate before the person served for the plate on your tray.

Remove the pudding dish and plates and finger bowls.

Place the coffee tray before the hostess. Bring the coffee-pot and place at the right of the tray.

When the coffee is poured place a cup at the right of each person.

Offer sugar and cream.