When all the dinner-wines are used, it
is well to have some of the more fragile glasses remain upon
the sideboard until they are needed, placing at first upon the
table a hock-glass for the white wine, a small wine-glass for
the sherry, and claret and champagne glasses ; this is the
number of glasses placed in the picture, in addition to a
goblet for iced water. The glasses should be about four
inches from the edge of the table. The glasses for port,
Madeira, Burgundy, and the liqueurs should be upon the side-
board, together with extra glasses of all kinds to replace any
accidentally overturned or broken.
Also, upon the sideboard or table, there should be plenty
of fresh napkins, plates, and silver, the finger-bowls and
dishes which are to be used during the dessert, the cups and
saucers for coffee, sugar, cigars or cigarettes when there are
I08 PRACTICAL AMERICAN COOJCERY.
gentlemen present, and the wines and liqueurs which are not
iced.
Before placing the dessert, crumbs can be best removed
by using a large silver knife ; it is better than a brush, which
only scatters the crumbs about the cloth and over the floor.
In some houses, the old custom still prevails of removing the
cloth before the dessert is served, so as to place it upon the
poUshed mahogany table : this implies ample attendance.
The table must be bright enough to reflect every glint of
light which falls on it ; then, in the removal of the cloth, it
must be rolled or folded from one end of the table to the
other by a servant on either side of the table, and others
must be near to assist them by raising and replacing the
table-ornaments, otherwise the process is awkward and tedi-
ous. At best, it involves much reaching over the shoulders
of the guests, unless they are seated far apart.
After the crumbs have been removed, or the cloth changed,
the finger-bowls are put upon the table, and the dessert
is served. A small colored or embroidered napkin is laid
>n a dessert-plate, usually of decorated china, and the glass
bowl is set upon the napkin. Sometimes a small glass con-
taining a little perfumed water is set in the bowl : at the end
of the dinner this glass is raised to the lips to refresh them,
and the fingers are dipped into the bowl. The dinner-nap-
kin is used for drying the hands, and is then laid without
folding at the side of the plate. Unless at very informal
family dinners, fresh napkins are always laid. The embroid-
ered napkins under the bowls are to be placed under them
on the table-cloth, when the plate is required for the dessert.
If the dessert-napkins are colored and of wash material, they
are to be used if fruit is served ; otherwise the dinner-nap-
kin remains in use. Upon the plate, by the side of the fin-
ger-bowl, the dessert silver is laid, a fruit-knife and teaspoon,
and a silver fork if the dessert includes any juicy large fruit
LAYING AND SERVING THE TABLE. 109
Page 63
Presented as published in 1885. 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
When all the dinner-wines are used, it is well to have some of the more fragile glasses remain upon the sideboard until they are needed, placing at first upon the table a hock-glass for the white wine, a small wine-glass for the sherry, and claret and champagne glasses ; this is the number of glasses placed in the picture, in addition to a goblet for iced water. The glasses should be about four inches from the edge of the table. The glasses for port, Madeira, Burgundy, and the liqueurs should be upon the sideboard, together with extra glasses of all kinds to replace any accidentally overturned or broken.
Also, upon the sideboard or table, there should be plenty of fresh napkins, plates, and silver, the finger-bowls and dishes which are to be used during the dessert, the cups and saucers for coffee, sugar, cigars or cigarettes when there are
gentlemen present, and the wines and liqueurs which are not iced.
Before placing the dessert, crumbs can be best removed by using a large silver knife ; it is better than a brush, which only scatters the crumbs about the cloth and over the floor. In some houses, the old custom still prevails of removing the cloth before the dessert is served, so as to place it upon the polished mahogany table : this implies ample attendance. The table must be bright enough to reflect every glint of light which falls on it ; then, in the removal of the cloth, it must be rolled or folded from one end of the table to the other by a servant on either side of the table, and others must be near to assist them by raising and replacing the table-ornaments, otherwise the process is awkward and tedious. At best, it involves much reaching over the shoulders of the guests, unless they are seated far apart.
After the crumbs have been removed, or the cloth changed, the finger-bowls are put upon the table, and the dessert is served. A small colored or embroidered napkin is laid >n a dessert-plate, usually of decorated china, and the glass bowl is set upon the napkin. Sometimes a small glass containing a little perfumed water is set in the bowl : at the end of the dinner this glass is raised to the lips to refresh them, and the fingers are dipped into the bowl. The dinner-napkin is used for drying the hands, and is then laid without folding at the side of the plate. Unless at very informal family dinners, fresh napkins are always laid. The embroidered napkins under the bowls are to be placed under them on the table-cloth, when the plate is required for the dessert. If the dessert-napkins are colored and of wash material, they are to be used if fruit is served ; otherwise the dinner-napkin remains in use. Upon the plate, by the side of the finger-bowl, the dessert silver is laid, a fruit-knife and teaspoon, and a silver fork if the dessert includes any juicy large fruit