In clearing the table for the succeeding course, remove all dishes
containing food; taking the platter or largest dish first, and the soiled
plates and silver next, leaving the clean silver and china which were not
used until last. Leave the bread and butter plates on the table until after
the salad course. Salted nuts, water and wine glasses remain upon the
table throughout the meal. In clearing for dessert, remove everything
but table decorations from the table. It is not necessary to crumb the table
except at clearing for dessert. Then the crumbs should be removed by
using a small napkin and a pretty plate, upon which a flower is placed
for decoration.
Women should be served first, starting with the guest of honor.
DINNER GIVING
28 M
The amount of table space allotted each person is called a "cover."
This cover should be twenty-two inches wide and eighteen inches deep.
Within it is placed everything to be used by the person for the meal. The
soup dish is set in the center of the cover one inch from the edge of the
table. To the left of this are the forks, and to the left of them the nap-
kin. At the right of the service plate are the knife and spoons, arranged
in the order in which they are to be used, those to be needed first being
placed farthest from the plate. All of these should be placed an inch
away from the table edge. The sharp edge of the knife is turned toward
the plate. Water and wine glasses are at the right of the plate, just at
the end of the knife. Bread and butter plates at the end of the fork on
the left side, and the nut cups at the top of the plate in the center. The
bread and butter knife is laid across the bread and butter plate, sharp
edge in.
Cheerful, interesting conversation at a dinner is expected from the
guests as well as the host and hostess, to insure a successful dinner.
A C B D
E. F
G H I J
a — napkin
b — fish fork
c — meat fork
d — salad fork
e — service plate
f — dinner plate
g — knife
h — coffee spoon
i — vegetable spoon
j — soup spoon
1, k — water and wine glasses
m — nut cup
n — bread and butter plate
o — bread and butter knife
In the homes where they are no servants, the hostess should arrange
every course for the meal so that it may be served in shortest possible
time.
Never attempt to entertain more guests than you can conveniently
care for, and do not attempt a too elaborate style of service.
The hostess should sit at the end of the table nearest the kitchen
door. It is better to use the English style service. Place everything for
28 N DINNER GIVING
the first course on the table before the host, and let him serve. The food
for the second course should be in readiness in the warming oven, to be
brought in and placed before the host as soon as the dishes are cleared
from the first course.
Be sure that the table is set completely before sitting down. Fill the
water glasses, bread and butter plates between each two courses. Then
it should not be necessary for the hostess to leave the table until the course
is finished, except in case of accident.
LESSON III
SOME SIMPLE RULES IN ETIQUETTE
Page 25
Presented as published in 1917. 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
In clearing the table for the succeeding course, remove all dishes containing food; taking the platter or largest dish first, and the soiled plates and silver next, leaving the clean silver and china which were not used until last. Leave the bread and butter plates on the table until after the salad course. Salted nuts, water and wine glasses remain upon the table throughout the meal. In clearing for dessert, remove everything but table decorations from the table. It is not necessary to crumb the table except at clearing for dessert. Then the crumbs should be removed by using a small napkin and a pretty plate, upon which a flower is placed for decoration.
Women should be served first, starting with the guest of honor.
DINNER GIVING
28 M
The amount of table space allotted each person is called a "cover." This cover should be twenty-two inches wide and eighteen inches deep. Within it is placed everything to be used by the person for the meal. The soup dish is set in the center of the cover one inch from the edge of the table. To the left of this are the forks, and to the left of them the napkin. At the right of the service plate are the knife and spoons, arranged in the order in which they are to be used, those to be needed first being placed farthest from the plate. All of these should be placed an inch away from the table edge. The sharp edge of the knife is turned toward the plate. Water and wine glasses are at the right of the plate, just at the end of the knife. Bread and butter plates at the end of the fork on the left side, and the nut cups at the top of the plate in the center. The bread and butter knife is laid across the bread and butter plate, sharp edge in.
Cheerful, interesting conversation at a dinner is expected from the guests as well as the host and hostess, to insure a successful dinner.
A C B D
E. F
G H I J
a — napkin b — fish fork c — meat fork d — salad fork e — service plate f — dinner plate g — knife h — coffee spoon i — vegetable spoon j — soup spoon 1, k — water and wine glasses m — nut cup
n — bread and butter plate o — bread and butter knife
In the homes where they are no servants, the hostess should arrange every course for the meal so that it may be served in shortest possible time.
Never attempt to entertain more guests than you can conveniently care for, and do not attempt a too elaborate style of service.
The hostess should sit at the end of the table nearest the kitchen door. It is better to use the English style service. Place everything for
28 N DINNER GIVING
the first course on the table before the host, and let him serve. The food for the second course should be in readiness in the warming oven, to be brought in and placed before the host as soon as the dishes are cleared from the first course.
Be sure that the table is set completely before sitting down. Fill the water glasses, bread and butter plates between each two courses. Then it should not be necessary for the hostess to leave the table until the course is finished, except in case of accident.
SOME SIMPLE RULES IN ETIQUETTE