Glass has largely taken the place of silver on some of the most elegant tables, many housekeepers collecting and prizing cut-glass as they would jewels; but the woman of moderate means and good taste will find it possible to set her table with plain, clear glass of dainty and elegant shapes which will add brilliancy to the entire table service. Water bottles, or carafes, as they are commonly called, are much used, and are a great convenience. Individual salt-cellars are again used instead of the salt-shakers which were so popular for many years. These salt-cellars come in glass, dainty china, and silver. A small silver salt-spoon is placed by each one. The china and silver are by all odds the most effective on the table. Pepper bottles of odd designs are placed by the salt. Castors are not in favor.
Bread-and-butter plates may be used at all meals, but are particularly suited for breakfast, luncheon, and tea. They are placed at the left of the regular plate. When the butter and bread are passed, you put them on this plate, dispensing with the small butter plate. These little plates are a great help in keeping the table-cloth clean. They come in several sizes and tasteful patterns.
Fashions in Cutlery.
Table cutlery, as the designation was formerly understood, included all the knives and forks, nut-picks, etc. To-day, among well-to-do people, all the forks, except that which belongs to the carving set, are either sterling-silver or silver-plated. It is astonishing how the table appliances have multiplied in this luxurious age. For the fish course there are sterling-silver knives and forks of special shapes, and a broad silver knife and fork for serving the fish. Oyster forks of another shape are considered indispensable when raw oysters are served. Knives and forks of medium size are used for entrées, the forks being silver and the knives having silver, silver-plated, or steel blades. For the meat course the forks are silver and the blades of the knives steel. The dessert knives and forks are silver-plated; the butter knives that are placed by the little bread-and-butter plates are silver. So it will be seen that the cutlery of to-day does not mean for fine tables what it did formerly. Common knives and forks are made with flat tangs, to which pieces of wood or bone are joined for the handle. In fine knives the tang is made round, and is pressed into a round groove made in the handle. Sometimes this is fastened with a rivet, sometimes with a spring, and again with some cement.
The handles of the finest knives are weighted, unless made of a heavy material like silver. This is important, as it causes the knife to lie flat upon the table. Handles are made of sterling silver, mother-of-pearl, ivory, grained celluloid, plain celluloid, etc. Buckhorn and imitations of buckhorn are used a great deal for carving sets. Ivory has been used the most for the best class of knives and forks, but in furnace-heated houses the ivory is apt to split. Even the greatest care does not insure against it, and dealers find that this often happens while the goods are kept in their stores. As a substitute for ivory, celluloid, grained celluloid, and ivorine are coming into use. These substances neither crack, stain, nor turn yellow, as does the ivory; which, of course, is a great consideration. Mother-of-pearl handles cost about twice as much as ivory. With proper care one can keep them in good condition through a lifetime. Sterling-silver handles are very handsome and satisfactory. Knives and forks with metal handles, which are plated with the rest of the knife or fork, are the most commonly used, because they are so easily cared for and are not liable to get out of order. They are, however, not found upon elegant tables.
WHAT IS NEEDED IN THE KITCHEN.
The kitchen is so important a part of the home that the furnishing should be such as to make the work there both easy and successful. The following list may aid the young housekeeper when making her purchases. The woman with a limited purse may find that she will have to strike out many things from the list, while the woman with a large house and money in plenty will probably extend it.
The Range.
Upon no one article of household furniture do the comfort and well-being of the family depend so much as upon the kitchen range or stove. A poor range will spoil not only food, but also good temper and happiness; whereas the right sort of range, well treated, will be a source of the greatest comfort and economy. No matter what else you feel you must economize in, do not let it be in buying the kitchen range. Some ranges have reached such a degree of perfection that it is hard to see where they can be improved. The plainer the range the easier it will be to keep it clean, and of course the cost will be less than if it be trimmed very much. Before making a choice, examine every part thoroughly. Always try to get one that has a large oven in proportion to the size of the range. There should be plenty of dampers that can be used to hasten the fire or to check it, so that it will keep twelve hours, if necessary. Ranges are made that will do this. Learn all the characteristics of your range, and treat it well; then it will be an invaluable friend to you.
In the kitchen, as in every other part of the house, it is economy to furnish with good articles. Poor cooking utensils are never cheap. In buying iron utensils, be sure to get those that are thoroughly finished. The steel goods come higher than the cast-iron, but they are so smooth that they are four times as valuable in the kitchen as the rougher makes.