Cookery for every household

THE BISHOP’S MITRE. — Commence this in the same way as the cockade by taking a square serviette and folding it in four to make a smaller square. Lay it on the table with the double fold uppermost and the four single points at the bottom right-hand corner, and fold down the two upper corners to the centre and also two thicknesses of the material from the lower corners as indicated in Fig. 1. Now double upwards point B to point A and turn the serviette right over from left to right. Fig. 2. Turn the corners C and D upwards to dotted line, making them meet in the centre E, when the serviette should appear as in Fig. 3. Next fold over points F and G by dotted fines. Fig. 3, bringing them to about I inch from the centre E on each side. Fig. 4, and finish by doubling upwards so that point H lies on the top of point I. Stand the serviette up, and open out as in completed design. Fig. 5. The bread or roll may be placed underneath. THE TENT. — This is a very simple and quickly executed design, and one that does not crush the serviette. Have the serviette folded in three to begin with, double it to find the centre, make a mark and open out as in Fig. 1. Now fold the ends marked A and B over to this centre mark, when the serviette should appear as in Fig. 2. Then turn downwards points C and D by the dotted lines in Fig. 2, making them meet in the centre as in Fig. 3. Double over from left to right Fig. 4, and double upwards half the thin lower portion by the dotted line E, so as to make a stand to support the serviette. Do the same on the other side with the other half, and stand the serviette on end as in completed design, Fig. 5. THE ORCHID. — Take a square serviette, and fold it in four so as to make a smaller square. Lay it on the table with the four single points towards you as in Fig. 1, and double these four single points upwards to point A, giving the serviette the form of a triangle. Fig. 2. Now place the triangle with the point B nearest to you, and pleat from B to C in the style of a fan, but making the pleats moderately wide, Fig. 3. Hold these pleats firmly together at the base with the left hand, and then with the finger and thumb of the right hand pull down the four single points, giving them a curve as in the finished design. Fig. 4. This design is suitable for the ends of a table, and should be placed in a wine-glass «r tumbler. THE COCKADE. — Fold a square serviette in four, thus obtaining a smaller square, and mark it across the middle both ways in order to find the centre, Fig. 1. Place it on the table with the double fold uppermost and the four single points at the bottom right-hand corner. Fold points A and B downwards, making them meet at the centre C, and pressing them well into position. Do the same with points D and E, but take only two folds of the serviette this time, giving it the appearance of Fig. 2. Then turn the serviette right over, and fold up remaining points F and G to the centre H on the other side, Fig. 4. Now take half the thickness of point I and fold it upwards to point J on one side, and the remainder to point J on the other side, thus making a triangle, Fig. 4. Stand this up, open out slightly, and the cockade is complete, Fig. 5.