And while attending to the minutiee of the arrangement for such, let us remember that " attention to trifles makes perfection, and perfection even in the matter of an entertainment is (13) 14 Tlie New Kentucky Home Cook Book. no trifle." If we accustom ourselves to have the table pre- pared for daily use with as much neatness as if guests were to be present, and teach servants or members of the family to wait upon the table by daily practice, we will overcome all awkwardness, and a meal in such a household becomes at once an unalloyed pleasure. In preparing for a dining, let all the appointments of the table be scrupulously neat and clean, the linen of the finest texture and whiteness, and the china without flaw. Here one has almost unbounded scope for displaying exquisite taste, such is the great variety of beautiful ware which comes in the different sets suitable for every course. These handsome decorated goods give a diversity to the dinner at once pleasing and attractive; yet to those who may wish to practice the virtue of economy, whether from necessity or otherwise, the plain white china is preferable, as a broken piece may be easily replaced at a comparatively slight expenditure. In setting the table it is quite indispensable to use a felt cloth, or something thick and soft, upon which to lay the table-cloth; it prevents noise, and also preserves the linen cloth from wear. The table-linen should contain but little or no starch, and noth- ing is more disagreeable than a stiff napkin. Among the pretty refinements of the table there is none that affords more pleasure than natural flowers, in the ar- rangement of which another opportunity is given for the exercise of one's taste, but usually an epergne of flowers is placed in the center of the table. Avoid overloading it, however, in such a way as to conceal the faces of opposite guests. The combination of the flowers used in decorating of course depends on the facilities for obtaining what one might desire to use, but a few suggestions may not be out of place in this article. Quite a pleasing effect is obtained by using flowers of only one color — for instance, any of the bright-hued geraniums or carnations. In the selection of The New Kentucky Home Cooh Booh. 15 roses, so beautiful are they in their unbounded variety, it would be a nice point to decide, but a mass of the gorgeous Jacqueminot or of the delicately fragrant Glorie de Dijon, placed in a fringe of ferns or trailing smilax, cannot fail to give satisfaction to the most fastidious. The dessert — such as fruits, nuts, and cakes — are placed around the floral dec- oration as they are to remain throughout the dinner. Place a small bouquet at the plate of each guest, which is appro- priated immediately upon being seated. Place knives, forks, and spoons at the side of each plate to correspond with the number of courses to be served. This is not im- perative— simply a matter of taste, and only to be com- meuded on account of its great convenience. A napkin should be placed upon each plate, with a flat roll or slice of bread between its folds, and at the side of the plate a glass, which should be filled with water just before dinner is announced, unless carafes (or bottles) are used, which will require one for the use of two or three persons. These are also to remain on the table during the meal.

AI-modernized reading of the original text

And while attending to the minutiee of the arrangement for such, let us remember that " attention to trifles makes perfection, and perfection even in the matter of an entertainment is (13) 14 Tlie New Kentucky Home Cook Book. no trifle." If we accustom ourselves to have the table prepared for daily use with as much neatness as if guests were to be present, and teach servants or members of the family to wait upon the table by daily practice, we will overcome all awkwardness, and a meal in such a household becomes at once an unalloyed pleasure. In preparing for a dinner, let all the appointments of the table be scrupulously neat and clean, the linen of the finest texture and whiteness, and the china without flaw. Here one has almost unbounded scope for displaying exquisite taste, such is the great variety of beautiful ware which comes in the different sets suitable for every course. These handsome decorated goods give a diversity to the dinner at once pleasing and attractive; yet to those who may wish to practice the virtue of economy, whether from necessity or otherwise, the plain white china is preferable, as a broken piece may be easily replaced at a comparatively slight expenditure. In setting the table it is quite indispensable to use a felt cloth, or something thick and soft, upon which to lay the table-cloth; it prevents noise, and also preserves the linen cloth from wear. The table-linen should contain but little or no starch, and nothing is more disagreeable than a stiff napkin. Among the pretty refinements of the table there is none that affords more pleasure than natural flowers, in the arrangement of which another opportunity is given for the exercise of one's taste, but usually an epergne of flowers is placed in the center of the table. Avoid overloading it, however, in such a way as to conceal the faces of opposite guests. The combination of the flowers used in decorating of course depends on the facilities for obtaining what one might desire to use, but a few suggestions may not be out of place in this article. Quite a pleasing effect is obtained by using flowers of only one color — for instance, any of the bright-hued geraniums or carnations. In the selection of The New Kentucky Home Cooh Booh. roses, so beautiful are they in their unbounded variety, it would be a nice point to decide, but a mass of the gorgeous Jacqueminot or of the delicately fragrant Glorie de Dijon, placed in a fringe of ferns or trailing smilax, cannot fail to give satisfaction to the most fastidious. The dessert — such as fruits, nuts, and cakes — are placed around the floral decoration as they are to remain throughout the dinner. Place a small bouquet at the plate of each guest, which is appropriated immediately upon being seated. Place knives, forks, and spoons at the side of each plate to correspond with the number of courses to be served. This is not imperative— simply a matter of taste, and only to be commeuded on account of its great convenience. A napkin should be placed upon each plate, with a flat roll or slice of bread between its folds, and at the side of the plate a glass, which should be filled with water just before dinner is announced, unless carafes (or bottles) are used, which will require one for the use of two or three persons. These are also to remain on the table during the meal.

The new Kentucky home cook book