Читать книгу How to Behave and How to Amuse: A Handy Manual of Etiquette and Parlor Games - George H. Sandison - Страница 13

Table of Contents

There is no pleasanter sight than an artistically set dinner table just before the guests are seated and the repast is served. To set it is, indeed, an art of itself. It should first be covered with a mat of double-faced cotton flannel wide enough to fall several inches below the edge, all around. This greatly improves the appearance of the table-cloth, which can be laid much more smoothly over this soft foundation. Small table mats for the purpose of protecting the cloth are not fashionable at present. The table-cloth should fall about half way to the floor all around. For a square or extra wide table a large floral centre-piece, either round or oblong, is usually chosen, with endless varieties in its component arrangement. It may be low and flat, like a floral mat, in the middle of the table, or may be lofty. Small fringed napkins of different colors are used with a dessert of fruits. Napkin rings are discarded by many hosts. Fancy doylies of fine linen embroidered with silk are sometimes brought in with the finger-bowls; but these are not for utility, the dinner napkin doing service, while the embroidered doyly adds a dainty bit of effect to the table decoration. Good quality of chinaware and artistic glassware are also essential. Any ostentation in the use of plated ware is vulgar. But one may take a pride and satisfaction in the possession of solid silver. Every ambitious house-keeper will devise ways of securing, little by little, if not all at once, a neat collection of solid spoons and forks.

After the floral decorations and possibly a centre-piece of pond lilies or other flowers have been put in place, with fruits and bonbons to balance the flowers, and here and there at convenient points cut glass decanters of fresh sparkling water, the next step is the laying of the covers. The courses in their order are soup, fish, entrees (served on hot plates), roast (which is carved at the side table), and game (if in season). The heavy courses end, the table is swept for crumbs and dessert is brought in. Finger-bowls and doylies are brought in on the dessert-plates. Each person at once removes the bowl and doyly to make ready for whatever is to be put on the plate. Strong coffee is served last of all, in small cups, fashion directing that café noir or black French coffee be used.