Fig. 4.
Fig. 5.
This is difficult to fold, although it may be done with a soft damask. Starch is, however, an improvement. The secret of success depends entirely on rolling it very lightly. Lay the serviette flat on the table. From A to B ([fig. 1]), fold down about six inches, if it is a large serviette. After trying the fold once, by reference the illustration, it will be seen if the proportion is properly kept. The one which we have just folded ourselves, as a model, stands fifteen inches high, eleven for the shaft of the column, and it is very erect and firm, although made of limp damask. Fold the damask in half from C to D ([fig. 1]), to ascertain the half. In the left hand nip up the corner E, as shown in the illustration; the centre C and the corner G in the same way, like [fig. 2], shaping them into laurel leaves. Then pleat down the serviette, holding the top still in the hand, in the way described in [fig. 3]. Next take the end H ([fig. 2]), that is, the left hand lower corner, and pass it completely round the serviette to the right, bringing the selvage tight around A to B in [fig. 3]. Lay it on the table, holding the neck at E grasped in the hand, at first; and tucking down and keeping tight the folds from C to D ([fig. 4]), whilst rolling over the end E to F, as tightly as possible, umbrella wise; pressing it on the table as you roll it up, to keep it firm. Fasten the end with a little pin. Then firmly tuck in the odd corners at the base, in the way half a pound of sugar or an ounce of almonds are turned in. Twine a wreath of flowers around it. The artificial wreaths of small roses or holly, sold at the grocers’, are pretty for the purpose. Set it upright, and with a little manipulation it will sit firm in the plate.
THE TULIP.
The Tulip requires a very stiff material. The folds are very simple, but requires nicety of fingering and pressure with a hot iron. Bring all the corners to the centre, as for the [Crown]. Bring the corners down to the centre again and again; in all five times. Press it well. Finish all the serviettes to be folded so far, and then recommence with the first by turning down all the corners one by one, to form the Tulip petals, which should hang down in long points, like a dog’s ears. Place the Tulip on a glass.
THE BRIDAL SERVIETTE.
Fig. 1.