One of the untidy customs of nowadays is to leave the sideboard half-cleared, and for the servants to withdraw, leaving many things about there that have nothing to do with dessert, and which had much better be cleared away and put in their proper places, including the sideboard cloth, while the family are at dessert.
As soon as the servants have left the room, the fire in the drawing-room ought to be attended to if it is winter, and any little touches the room requires; and before the lady of the house leaves the dining room it is a good plan to ring the bell, as a hint to the cook to look to the coffee, which should either be brought in when the drawing-room bell rings, or at a regular hour. (II. Burleigh.)
Folding Serviettes.—A few examples only are given. Those wishing for more are referred to the ‘Book of Dinner Serviettes,’ published at the Queen office.
84. Dinner Serviette. 86. Dinner Serviette.
85. Dinner Serviette. 87. Dinner Serviette.
The accompanying figures illustrate how to fold serviettes, and present details as to the manner of folding them. Fig. 84 is a dinner serviette (folded) with bread inside. Fig. 85 shows first detail of folding, half the length of serviette. Fold the serviette in 3 thicknesses lengthwise, and turn back one half of the top flap in 3 plaits along the centre line. Fig. 86 shows second detail of folding, whole length of serviette. Proceed by folding the serviette at right angles from the centre. Then trace the dotted line and the waved line which equally divides the triangle formed by the second folding. You will then have Fig. 87, third detail of folding. Trace the two waved lines shown, and fold from the outside towards the centre to form a square underneath the triangle, as shown in Fig. 88, fourth detail of folding. Finish by folding back the corners as indicated by the arrows.
88. Dinner Serviette. 89. Breakfast Serviette.
90. Breakfast Serviette. 91. Breakfast Serviette.
92. Breakfast Serviette. 93. Breakfast Serviette.
94. Breakfast Serviette. 95. Marie Louise Serviette.
Fig. 89 is a breakfast serviette (folded), with bread inside. Fig. 90 shows first detail of folding, half the length of serviette. Commence by folding the serviette in 3 thicknesses, and form one half of the top flap into a centre plait. Fig. 91 shows second detail of folding. Turn over and fold the serviette in halves as shown in Fig. 91, and trace the waved lines. Then fold from right and left. You will then have Fig. 92, third detail of folding. Take up the top layer, and fold as indicated by the dotted lines of the triangle. Thus you come to Fig. 93, fourth detail of folding, and Fig. 94, fifth detail of folding. The same manipulation is repeated from the opposite side, and the corners placed under the centre plait. To arrive at a satisfactory result the folding must be done very carefully, and serviettes ought to be very slightly starched by the laundress.
The Marie Louise Serviette.—Open the serviette before you; fold it in half, with the edges at the top; plait 4-5 in. of the damask upwards to within 1 in. of the top, as described in Fig. 95; turn the serviette over, and make a similar plait on this side (see
Fig. 96); plait this up crossways in the manner of a closed fan, and with the finger and thumb draw out the points between the folds, as described on the left-hand side of Fig. 97; place the lower part of the fan in a wineglass or serviette ring; it will then assume the appearance represented in Fig. 98.