The grapes, fruit, nuts, raisins, candies, bon-bons, fancy cakes, etc., (whatever is intended for dessert) are placed in 2 or 4 fancy dishes around the centeri^iece — this illustration shows 4. The butter may be made up in neat balls and placed, with suffi- cient individual butter plates to supply the company, near the hostess, who will serve it. It is not passed until after the soup dishes are removed. Some families place the butter on the sidebcnrd, and have it served by the servant. We have omitted it from the table in this illustration. Of course more or less latitude for individual preference is al- lowed in these matters. In Fig. 2 we show another plan of setting a table as arranged by the well known firm of Marshall Field & Co., of Chicago. In this illustration it will be noticed that there is a tumbler but no wine glasses, because this is a temperance work. Here the dinner plates are on the table, and the knives, forks and spoons are all on the right hand side of the plate, while 606 THE TABLE Fig. 3. the napkin is placed on the left hand side, instead of on the plate. This is a very appropriate and tastefid arrangement, and by looking at the two illustrations our readers can see two approved methods of setting the table at the present day. SERVING THE DINNER— The first course will be oysters (when they are served) with which comes lemon or vinegar; 5 oysters for each plate are enough. If they are not served, the oyster fork shown in our illustration will of course be omitted in set- ting the table. When the oysters are eaten the plates are removed, and soup is brought on by the servant who places it, together with the soup plates, before the hostess in the manner shown in the accompanying illustration, Fig. 3. The hostess then ladles out the soup, half a ladleful being enough for each person, and the servant places it before the guest. The ladies are served first by some hostesses, and others serve the guests in rotation. After the soup comes fish, which is carved by the host. The accom^Danying illustration. Fig. 4, shows the way in which the servant would place the fish platter, plates, etc., before the host ready to be carved. The servant passes each plate as the host hands it to her, and the servant should always pass the plates in at the left hand side of the guest. After the fish comes the meat or game which is carved by the host, and xDassed by the servant in the same way. The vegetables go with the meat, although at very formal dinners they are often made courses by tliemselves. The hostess serves the salad. Then the table is brushed and the dessert brought in and placed before the hostess who serves the pastry or pudding. The usual order for des- sert is pastry or pudding, ices, fruit, nuts and raisins, and bon-bons. Coffee follows the fruit. The finger bowls come before the fruit, and slioukl be about \ full of water slightly warmed and perfumed, and a doily is laid between the bowl and plate. The bowl and doily is lifted from the plate by the guest and placed at his left. The fingers should never be wiped on the doily, the napkin being used instead. THE TABLE 609

AI-modernized reading of the original text

The grapes, fruit, nuts, raisins, candies, bon-bons, fancy cakes, etc., (whatever is intended for dessert) are placed in 2 or 4 fancy dishes around the centerpiece — this illustration shows 4. The butter may be made up in neat balls and placed, with sufficient individual butter plates to supply the company, near the hostess, who will serve it. It is not passed until after the soup dishes are removed. Some families place the butter on the sideboard, and have it served by the servant. We have omitted it from the table in this illustration. Of course more or less latitude for individual preference is allowed in these matters. In Fig. 2 we show another plan of setting a table as arranged by the well known firm of Marshall Field & Co., of Chicago. In this illustration it will be noticed that there is a tumbler but no wine glasses, because this is a temperance work. Here the dinner plates are on the table, and the knives, forks and spoons are all on the right hand side of the plate, while Fig. 3. the napkin is placed on the left hand side, instead of on the plate. This is a very appropriate and tastefid arrangement, and by looking at the two illustrations our readers can see two approved methods of setting the table at the present day. SERVING THE DINNER— The first course will be oysters (when they are served) with which comes lemon or vinegar; 5 oysters for each plate are enough. If they are not served, the oyster fork shown in our illustration will of course be omitted in setting the table. When the oysters are eaten the plates are removed, and soup is brought on by the servant who places it, together with the soup plates, before the hostess in the manner shown in the accompanying illustration, Fig. 3. The hostess then ladles out the soup, half a ladleful being enough for each person, and the servant places it before the guest. The ladies are served first by some hostesses, and others serve the guests in rotation. After the soup comes fish, which is carved by the host. The accom^Danying illustration. Fig. 4, shows the way in which the servant would place the fish platter, plates, etc., before the host ready to be carved. The servant passes each plate as the host hands it to her, and the servant should always pass the plates in at the left hand side of the guest. After the fish comes the meat or game which is carved by the host, and passed by the servant in the same way. The vegetables go with the meat, although at very formal dinners they are often made courses by tliemselves. The hostess serves the salad. Then the table is brushed and the dessert brought in and placed before the hostess who serves the pastry or pudding. The usual order for dessert is pastry or pudding, ices, fruit, nuts and raisins, and bon-bons. Coffee follows the fruit. The finger bowls come before the fruit, and should be about 1/2 full of water slightly warmed and perfumed, and a doily is laid between the bowl and plate. The bowl and doily is lifted from the plate by the guest and placed at his left. The fingers should never be wiped on the doily, the napkin being used instead.

The household cook book