In the centre of the table set rather a low dish containing flowers or ferns. On each side of it place some small dishes of pretty design for olives, salted almonds, confectionery, and such things; or these small dishes may be set in the corners of the table. If the dinner is to be served on the table, the small dishes should be put in the corners; but if it is to be served from the sideboard, such dishes may be placed wherever they look best and are most convenient. Lay the tablespoons in pairs; in the corners, of course, if the dinner is to be served on the table. In the fold of each napkin lay a small square of bread or a small roll. The fruit and dishes for the dessert may be disposed on the sideboard. All the dishes for a handsome dinner service may be of one pattern, or for each course a different kind of china may be used. For the olives, almonds, etc., it is desirable to have bits of cut glass, or pretty little china dishes. Such wares are used much more than silver. The dishes on which fish, meats, and entrées are served may be round, oval, square, plain white, or richly colored Chinese or Japanese ware. The plates for the several courses are, of course, carefully to be kept hot or cold, as each course may require, until serving time. After-dinner coffee cups, when all are of different patterns, give a remarkably pretty effect. Indeed, there is so much that is beautiful in table-ware nowadays that one can have a handsome service with means either large or limited.
Luncheon and Tea.
Family luncheons and teas are rarely served in courses. Tea, cocoa, or chocolate is, as a rule, served at these meals, so that the table is set in practically the same manner as for breakfast; but the plates are placed for each person, and unless there be meat to carve, the carving knife and fork are not put on. The bread, butter, cake, preserves, etc., are placed on the table when it is set. If hot meats, vegetables, soup, or cakes be served, the cold plates must be changed for hot ones. When meats, vegetables, or salads have been served at these meals, the plates should be changed before the cake and preserves are passed.
For luncheon, such dishes as these are suitable: eggs in any form, soups, salads, cold meats, with baked or warmed up potatoes, any kind of broiled meat or fish, any simple made dish, fresh fruit, stewed fruit, preserves, cake, gingerbread, etc.
Any dish (except soup and fresh fruit) that you serve for luncheons will be suitable for tea.
Duties of the Waitress.
Although every housekeeper may have some methods peculiarly her own in the matter of waiting upon the table, still there are some customs that are almost universal in refined households.
If the water has not already been poured, the waitress pours it as soon as the guests sit down at the table. If there be raw oysters, they should be served first. Usually they are arranged on the plates, and placed at each person’s seat before the guests come in.
When the oyster plates have been removed, the soup tureen and hot soup plates are placed before the hostess. The waitress lifts the cover off the tureen, inverting it at once, that no drops of steam shall fall from it, and carries it from the room. The hostess puts a ladleful of soup into each plate and hands it to the waitress, who places it before the guests, going in every case to the right hand side. Some hostesses always serve the ladies first, while others serve the guests in rotation.
The meat is set before the host, the vegetables being placed before the hostess or on the sideboard, as one chooses. The waitress passes each plate as the host hands it to her. She then passes vegetables, bread, sauce, etc.