Setting the Table.
The table should stand in the middle of the room. Cover it with a thick felt or a double-faced Canton flannel cloth. Over this spread the white damask cloth, having the centre fold come exactly in the centre of the table. Pass the hand over the cloth to make it lie smooth. If there be a centrepiece, carving, or tray cloths, or table mats, have them lie perfectly straight and smooth on the cloth. At each seat place on the right the knives, spoons, and glasses; on the left, the forks and napkins. Have the edge of the knife toward the plate. Lay the forks with the tines up, and the spoons with the bowls up. Have the spacing between the seats regular, and the space between the knife and fork about seven inches. Set the glasses at the points of the knives. If individual salt-cellars and pepper bottles be used, they are to be placed at the head of the plates; otherwise, place the cellars and bottles at the corners of the table. The tablespoons may be placed at the corners of the table, or near the dishes where they will be required in serving. In the centre of the table there may be set a dish of flowers or fruit.
These general directions apply to the setting of the table for any meal. Nearly all housekeepers have their own ideas about the arrangement of the table, thus securing variety and individuality.