Glass. — Sherry and port decanters, claret decanters for
dinner and for dessert, claret jugs for cup, sherry glasses
for the dinner-table, sherry, port, and claret for dessert,
dinner claret glasses or tumblers, tumblers for ale, cham-
pagne glasses, hock glasses, sorbet glasses or cups, liqueur
glasses, liqueur decanters, soda-water tumblers, grog tumblers,
finger bowls, various glass conserve dishes of different sizes
and shapes, carafes, small water-jugs and tumblers, jug and
tumblers for dessert, various coloured water- jugs, ice plates.
Of course, there are many other adjuncts in glass, such as
vases for floral decoration, fancy vinegar and oil- cruets,
etc. ; but, these are extras, which can be found in great
variety at the glass and china emporiums ; so that all can
have their peculiar tastes gratified. There is a new finger-
glass brought out by Osier & Co., which, no doubt, will
become very popular. It is a bowl of double make, the
bowl itself being set in another of fluted shape, and ar-
ranged so as to contain both water and a few flowers, form-
ing a pretty and scented edge to the bowl. The glass is
made in the chrysolite and a delicate lemon colour.
China. — Dinner service, breakfast service, tea and coffee
service (afternoon), small cafe noir services, dessert service,
small bonbon dishes in china or of salviate glass, jugs of all
sizes and shapes, cream jugs, hot-water plates, bedroom tea
service for mornings, invalid's luncheon-tray, marmalade and
40
THE housewife's KEFEKEE
honey-jars, a china dumb waiter for breakfast and luncheon,
kitchen services, china asparagus dish, strawberry dish,
cucumber dish, luncheon plates divided for cheese, butter,
and biscuits.
Necessaries for the Pantry. — Plate brushes (two shapes,
curved and plain), corkscrew, leathers and selvyt cloths,
baize apron, blacking and brush box, varnish for polished
boots, clothes and hat brushes, glass and china tubs, de-
canter brushes, bottle brushes, decanter drainers, sink
brush, knife washer (a tin into which the blades only are
put), knife machine, a drawer or receptacle to keep the
cloths in.
NAPKIN FOLDING
*' Sweet scented napery from the old oak chest."
It is very much the fashion that the table napkins should
be folded in all sorts of designs. In some houses a different
device is placed to each guest, but I do not, myself, think
it is good form, and object to the very elaborate style ;
but still, tastes differ, and therefore I will describe how to
fold a few kinds. It must be borne in mind that they require
great nicety in the manipulation. The serviettes should be
exactly square, and not too large, and they must be starched
and folded when damp to make them keep their position ;
every fold should be creased in its place with a clean hot
iron — a small box iron is best to use. Society waiters say
that napkin folding should suit the style of the table and
the character of the guests present ; but this is not so in
the best society.
The Sentry Box, Fold a napkin in three parts length-
wise and turn the two sides down to meet in the centre
as fig. 1, and then turn back the right side marked c d to
the edge a. Repeat the same with the left hand, e f,
turning it back as in fig. 2. Next turn up the two ends
by the dotted lines, x x, on both sides, then let the two
NAPKIN FOLDING 41
Page 28
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Glass. — Sherry and port decanters, claret decanters for dinner and for dessert, claret jugs for cup, sherry glasses for the dinner-table, sherry, port, and claret for dessert, dinner claret glasses or tumblers, tumblers for ale, champagne glasses, hock glasses, sorbet glasses or cups, liqueur glasses, liqueur decanters, soda-water tumblers, grog tumblers, finger bowls, various glass conserve dishes of different sizes and shapes, carafes, small water-jugs and tumblers, jug and tumblers for dessert, various coloured water- jugs, ice plates. Of course, there are many other adjuncts in glass, such as vases for floral decoration, fancy vinegar and oil- cruets, etc. ; but, these are extras, which can be found in great variety at the glass and china emporiums ; so that all can have their peculiar tastes gratified. There is a new fingerglass brought out by Osier & Co., which, no doubt, will become very popular. It is a bowl of double make, the bowl itself being set in another of fluted shape, and arranged so as to contain both water and a few flowers, forming a pretty and scented edge to the bowl. The glass is made in the chrysolite and a delicate lemon colour.
China. — Dinner service, breakfast service, tea and coffee service (afternoon), small cafe noir services, dessert service, small bonbon dishes in china or of salviate glass, jugs of all sizes and shapes, cream jugs, hot-water plates, bedroom tea service for mornings, invalid's luncheon-tray, marmalade and
THE HOUSEWIFE'S REFEREE
honey-jars, a china dumb waiter for breakfast and luncheon, kitchen services, china asparagus dish, strawberry dish, cucumber dish, luncheon plates divided for cheese, butter, and biscuits.
Necessaries for the Pantry. — Plate brushes (two shapes, curved and plain), corkscrew, leathers and selvyt cloths, baize apron, blacking and brush box, varnish for polished boots, clothes and hat brushes, glass and china tubs, decanter brushes, bottle brushes, decanter drainers, sink brush, knife washer (a tin into which the blades only are put), knife machine, a drawer or receptacle to keep the cloths in.
NAPKIN FOLDING
*' Sweet scented napery from the old oak chest."
It is very much the fashion that the table napkins should be folded in all sorts of designs. In some houses a different device is placed to each guest, but I do not, myself, think it is good form, and object to the very elaborate style ; but still, tastes differ, and therefore I will describe how to fold a few kinds. It must be borne in mind that they require great nicety in the manipulation. The serviettes should be exactly square, and not too large, and they must be starched and folded when damp to make them keep their position ; every fold should be creased in its place with a clean hot iron — a small box iron is best to use. Society waiters say that napkin folding should suit the style of the table and the character of the guests present ; but this is not so in the best society.
The Sentry Box, Fold a napkin in three parts lengthwise and turn the two sides down to meet in the centre as fig. 1, and then turn back the right side marked c d to the edge a. Repeat the same with the left hand, e f, turning it back as in fig. 2. Next turn up the two ends by the dotted lines, x x, on both sides, then let the two
NAPKIN FOLDING 41