2. Put the caster in the centre, and the salt-stands at two oblique corners, of the table, the latter between two large spoons crossed. If more spoons be needed, lay them on each side of the caster, crossed. Set the pitcher on a mat, either at a side-table, or, when there is no waiter, on the dining-table. Water looks best in glass decanters.
3. Set the bread on the table, when there is no waiter. Some take a fork, and lay a piece on the napkin or tumbler by each plate. Others keep it in a tray, covered with a white napkin to keep off flies. Bread for dinner is often cut in small junks, and not in slices.
4. Set the principal dish before the master of the house, and the other dishes in a regular manner. Put the carving-knife, fork, and steel, by the principal dish, and also a knife-rest, if one be used.
5. Put a small knife and fork by the pickles, and also by any other dishes which need them. Then place the chairs.
On Waiting at Table.
A domestic, who waits on the table, should be required to keep the hair and hands in neat order, and have on a clean apron. A small teatray should be used to carry cups and plates. The waiter should announce the meal (when ready) to the mistress of the family, then stand by the eating-room door, till all are in, then close the door, and step to the left side of the lady of the house. When all are seated, the waiter should remove the covers, taking care first to invert them, so as not to drop the steam on the tablecloth or guests. In presenting articles, go to the left side of the person. In pouring water never entirely fill the tumbler. The waiter should notice when bread or water is wanting, and hand it without being called. When plates are changed, be careful not to drop knives or forks. Brush off crumbs, with a crumb-brush, into a small waiter.
When there is no domestic waiter, a light table should be set at the left side of the mistress of the house, on which the bread, water, and other articles not in immediate use, can be placed.
On Carving and Helping at Table.
It is considered an accomplishment for a lady to know how to carve well, at her own table. It is not proper to stand in carving. The carving-knife should be sharp and thin. To carve fowls, (which should always be laid with the breast uppermost,) place the fork in the breast, and take off the wings and legs without turning the fowl; then cut out the merry thought, cut slices from the breast, take out the collar bone, cut off the side pieces, and then cut the carcass in two. Divide the joints in the leg of a turkey.
In helping the guests, when no choice is expressed, give a piece of both the white and dark meat, with some of the stuffing. Inquire whether the guest will be helped to each kind of vegetable, and put the gravy on the plate, and not on any article of food.