Fig. 3.
The Boat is exceedingly pretty, especially if freighted with a few flowers. The serviette should be well starched to sit firm and sharp, and must be an exact square. First fold it in half like a shawl. Next take the corner A ([fig. 1]), and bring it to C. Turn over the serviette on the other side. Take the corner B, and bring it to C in the same way, but on the other side: this forms [fig. 2]. Fold [fig. 2] in half by the line in the centre, bringing D to E, and forming [fig. 3]. Fold the point F to H. Turn over the serviette and fold G to H, on the other side; this produces [fig. 4]. Fold the half of the end J to K, producing [fig. 5]. Fold L to K, on the other side. These folds must be so made as to leave the upper part of the serviette, which will now again open and look like [fig. 3], from F to G. Slip the hand inside here, round it open a little, and so bring F to meet G, making it flat the reverse way: this is represented by [fig. 6]. Turn down the whole point M to N, on the thinnest side, like [fig. 7]. Slip in the thumbs at the opening at O in [fig. 7], and holding the last fold firmly down; dexterously turning the Boat inside out: the inside fold resembles a capital A. Pinch the sides of the A the other way, making it an A again; and drawing out the Boat lengthways. Shape it a little with the hand. The bread may be slipped under the centre, A, or cabin of the Boat, provided it is not too large. A pretty addition to this would be to attach the carte de menu, by the means of a Chinese ribbon, to a chip, spill, or blender stick, and fix it in the Boat as a sail. The name card may also be attached to resemble an additional sail.
Fig. 4.
Fig. 5.
Fig. 6.
