IX—Soiled plates and dishes should be removed from the right.
X—In clearing the table, food must be first removed, then soiled china, glass, silver, and cutlery, then clean china, glass, silver, and cutlery, then crumbs, then carving-cloths.
XI—Everything relating only to one course must be removed before serving another course.
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. |