THE CROWN.
This is a handsome design, and is one which requires very well starched damask. The bread is placed inside, underneath the crown. Now that flowers are so much used, nothing could have a more charming effect than a slight wreath of flowers round the base of it, at the part marked A to B, in [fig. 1]. [Fig. 2] represents the serviette laid on the table. Fold it exactly in half from A to B, open and fold the reverse way, from C to D. Open it again. These creases are merely made to ascertain the true centre. At it lies, turn all the points to the centre, and crease down in the manner observed in [fig. 3], which forms a diamond. Take the four corners of the diamond and fold them to the centre again. The serviette will still preserve the shape shown in diagram [fig. 3], but be smaller in size. Bring the top, A, to the right hand, B, and the left hand, B, to the other, A; it will now resemble [Fig. 4]. Fold down the corners, E F and G H, parallel to the line I J; it will now resemble [fig. 5]. Put the hand inside it at the broad end, and shape it like a cap, over the hand, folding one end into the other as shown at C, in [fig. 5], The stiffness of the damask should be sufficient to keep these last folds in place; the corner fold should just be turned one corner within the other as an envelope, and pinched, to secure its remaining firm.
Fig. 1.
Fig. 2.
Fig. 3.
Fig. 4.