THE SCROLL. — This is a very favourite design, as it is simple and quickly executed. Fold the
serviette in three as in Fig. 1, and double and mark at dotted line in order to find the centre. Open out,
and fold each end into this centre mark, Fig. 2. Now fold upwards by dotted line A and downwards by
dotted line B, and the serviette should have the appearance of Fig. 3. Then fold backwards so that the
double fold C lies parallel with the double fold D, and the points stand upwards as in Fig. 4. Next take
the two points E and F, roll them round backwards and tuck them one inside the other. The scroll is
now complete as in Fig. 5.
THE WATER LILY. — A square and stiSened serviette is required for this. Find the centre by
doubling first selvedge to selvedge and then hem to hem, marking the folds well. Open out, and the
serviette should have the appearance of Fig. 1 with A as the central point. Now fold the four corners
to the centre, turning them in and pressing them down as exactly as possible. Fig. 2. Repeat this twice
648
COOKERY FOR EVERY HOUSEHOLD
more, so that the corners have been three times folded to the centre on the one side. Now turn the
serviette carefully over, holding the points in position, and fold the four points once to the centre on the
other side. Then take a cup or tumbler, and placing it in the centre so as to keep the last four points
firmly down, pull up the points carefully from underneath, Fig. 3, and one at a time until twelve points
have been curled round to this side. The last four should be pulled up rather tightly, and these will keep
the others in position. The serviette should now have the appearance of a water lily as in Fig. 4.
This design is more suitable for holding hot scones and rolls than for putting round the table, as the
style of folding crushes it too much.
THE COCKSCOMB. — Take a square serviette, fold it in four in order to make a smaller square, and
lay it on the table with the four loose points towards you, Fig, 1. Fold points B upwards to point A by
dotted line, when the serviette should be in the form of a triangle with four single points and one double
one at the top, Fig. 2. Now take the points C and D and fold them over and downwards by dotted lines,
making the serviette look like Fig. 3. Turn the little ends E and F underneath, and approach them to
each other slightly in order to give the serviette an arched appearance on the table. Hold them in position
with the left hand while, with the thumb and finger of the right hand, you pull up the four single points
at G to make them look like finished design, Fig. 4.
Page 1027
Presented as published in 1914. 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
THE SCROLL. — This is a very favourite design, as it is simple and quickly executed. Fold the serviette in three as in Fig. 1, and double and mark at dotted line in order to find the centre. Open out, and fold each end into this centre mark, Fig. 2. Now fold upwards by dotted line A and downwards by dotted line B, and the serviette should have the appearance of Fig. 3. Then fold backwards so that the double fold C lies parallel with the double fold D, and the points stand upwards as in Fig. 4. Next take the two points E and F, roll them round backwards and tuck them one inside the other. The scroll is now complete as in Fig. 5.
THE WATER LILY. — A square and stiffened serviette is required for this. Find the centre by doubling first selvedge to selvedge and then hem to hem, marking the folds well. Open out, and the serviette should have the appearance of Fig. 1 with A as the central point. Now fold the four corners to the centre, turning them in and pressing them down as exactly as possible. Fig. 2. Repeat this twice
more, so that the corners have been three times folded to the centre on the one side. Now turn the serviette carefully over, holding the points in position, and fold the four points once to the centre on the other side. Then take a cup or tumbler, and placing it in the centre so as to keep the last four points firmly down, pull up the points carefully from underneath, Fig. 3, and one at a time until twelve points have been curled round to this side. The last four should be pulled up rather tightly, and these will keep the others in position. The serviette should now have the appearance of a water lily as in Fig. 4.
This design is more suitable for holding hot scones and rolls than for putting round the table, as the style of folding crushes it too much.
THE COCKSCOMB. — Take a square serviette, fold it in four in order to make a smaller square, and lay it on the table with the four loose points towards you, Fig, 1. Fold points B upwards to point A by dotted line, when the serviette should be in the form of a triangle with four single points and one double one at the top, Fig. 2. Now take the points C and D and fold them over and downwards by dotted lines, making the serviette look like Fig. 3. Turn the little ends E and F underneath, and approach them to each other slightly in order to give the serviette an arched appearance on the table. Hold them in position with the left hand while, with the thumb and finger of the right hand, you pull up the four single points at G to make them look like finished design, Fig. 4.