The table should stand in the middle of the room. Cover it with a thick felt or a double-faced Canton flannel cloth. Over this spread the white damask cloth, having the centre fold come exactly in the centre of the table. Pass the hand over the cloth to make it lie smooth. If there be a centrepiece, carving, or tray cloths, or table mats, have them lie perfectly straight and smooth on the cloth. At each seat place on the right the knives, spoons, and glasses; on the left, the forks and napkins. Have the edge of the knife toward the plate. Lay the forks with the tines up, and the spoons with the bowls up. Have the spacing between the seats regular, and the space between the knife and fork about seven inches. Set the glasses at the points of the knives. If individual salt-cellars and pepper bottles be used, they are to be placed at the head of the plates; otherwise, place the cellars and bottles at the corners of the table. The tablespoons may be placed at the corners of the table, or near the dishes where they will be required in serving. In the centre of the table there may be set a dish of flowers or fruit.
These general directions apply to the setting of the table for any meal. Nearly all housekeepers have their own ideas about the arrangement of the table, thus securing variety and individuality.
Refinement not Exclusively for the Rich.
The incomes and style of living in this country have such a wide range that it would be impossible to give here directions for the table service which would meet the wants of all classes. The woman of limited means who does her own work could not serve her meals the same as one who keeps one or more servants. As far as possible she will so arrange her meals that it shall not be necessary to rise from the table more than once or twice. Indeed, it is possible to have everything on the table for breakfast, tea, or luncheon, but at dinner time the meat, vegetables, and soiled plates should be removed before the dessert is put on. No woman, no matter how simply she lives, should get into a slipshod way of serving her meals. The table can be made, and should be, a means of refinement and pleasure. Do not have it ceremonious, yet strive for neatness, brightness, and order. No one has a right to mar the sociability of a meal by bringing a gloomy countenance or disagreeable subject to the table. When the housekeeper has done all she can to make the meal suitable and appetizing, each member of the family should do his or her share to bring life and sunshine into the conversation.
The directions which follow may, it is hoped, be helpful in some degree to the young housekeeper, no matter what her manner of living may be. It is easy to omit all but one or two courses, thus making the table arrangement and service simple; but the general principles may be observed just the same.
At the Breakfast Table.
Breakfast being the plainest meal of the day, the arrangement of the table should always be simple. The cloth should be spotless. At each person’s seat place a knife, fork, teaspoon or dessert spoon, tumbler, and napkin, and if fresh fruit is to be served, a finger bowl, if there be no servant. If you have a waitress, she will place the finger bowls on as you finish with the fruit. If fresh fruit be served, there must also be placed at each seat a fruit knife and plate. Have the dish of fruit in the centre of the table. Have a tray cloth at each end of the table. Place a little butter plate near the top of each plate. Put four tablespoons on the table, either in two corners, or beside the dishes where they will be used in serving. Put the carving knife and fork at the head of the table, and the cups and saucers, sugar and cream, coffee-pot, hot-water bowl, and the mush dishes at the other end.
The mistress of the house serves the mush, and when the fruit and this course have been served, the dishes are removed and the hot plates and other food brought in; the head of the house serving the hot meats, etc., while the mistress pours the coffee. It sometimes happens that a man of business lacks time to serve breakfast, in which case the mistress of the house attends to that duty. If there be a waitress, she passes the plates when they are ready; also the bread, butter, and coffee. The hostess usually puts the sugar and cream in the coffee, first asking each one if he will have these additions. After all have been served, it is quite common to dismiss the waitress, ringing for her if her services be again required. When there is but one servant, the family help each other after the breakfast has been placed upon the table. Fresh water is good for most people, and each person should be served with a tumblerful on taking a seat at the table. If there be hot cakes or waffles, they should come after the meats, and there should be a fresh set of warm plates, as well as of knives and forks.
The Dinner Table.
The silver required depends upon the number of courses to be served, but a few suggestions may help one to decide what is proper for her own table. The silver for all the courses except the dessert may be put on the table when it is set, or it may be placed there by the waitress as needed for each course. Dinner plates are placed on the table or not, when it is set, as one pleases. The silver needed for an ordinary course dinner would be a small fork for raw oysters, tablespoon for soup, fork for fish, knife and fork for meat, and fork for salad; carving knife and fork at the head of the table, soup ladle at the head of the mistress’s plate, and, if the dinner be served from the table, spoons for serving.