A table should be made to look as neat and attractive as possible.

Dust the table, and lay evenly on it a cloth of felt-flannel or cotton-flannel. Spread the tablecloth evenly over this. The undercloth prevents the dishes from making a noise, preserves the tablecloth and gives the table a better appearance.

The tablecloth should be laid with the hemmed edges underneath, and the lines in the cloth parallel with edges of the table.

The knife is placed at the right hand, with the sharp edge turned to the left; and the fork at the left hand with the prongs pointing upward. A spoon is placed to the right of the knife and the napkin to the left of the fork. All these articles should be about two inches from the edge of the table. The tumbler is placed at the end of the knife blade and the butter plate at the end of the fork. When bread and butter plates are used, place one at the left of each fork.

The Breakfast Table

Proceed as directed above, with the addition of the carving knife and fork at the right hand of the one who carves, and with the salt and pepper bottles together near the ends or opposite corners of the table.

Arrange the tea or coffee service around the place of the one who is to serve it. Put the tea or coffee-pot on a stand at the right side, with the handle toward the right; next the cream pitcher, with the handle to the right; then the sugar bowl and spoon-holder. At the left hand arrange the cups and saucers.

When mush or breakfast food is used, place a tablespoon, with the handle toward the right, in front of the one who is to serve, and saucers to the left of the tablespoon. The mush, in a covered dish, should stand directly in front of the one who serves it.

The butter should be placed near some one who can conveniently serve it, and the butter-knife in front-of the dish, with the handle at the right.

In serving meat, place the platter before the one who is to carve, with the pile of hot plates directly in front or at the left of the carver.

Plates containing hot muffins or rolls should be at opposite ends of the table.

The supper table is arranged similarly to the breakfast table.

The Dinner Table

The dinner table is usually laid for courses.


Soup and rolls, croutons or baked crackers.


Meat, potatoes and vegetables.



Arrange the cloths, knives and forks, etc., as directed for the breakfast table. Place at the right of each knife a soupspoon, and a teaspoon or two, if needed.

For the first course, place a ladle with handle at the right, in front of the one who serves the soup, and hot plates at the left.

Soup should be dipped away, not toward, the one who serves it, and the same rule holds in eating it. Sip it quietly from the side of the spoon. *

After the soup course is finished, remove the plates by taking them singly in each hand, or on a tray. Never pile soiled dishes to carry away, since it is not pleasing to see and it makes double work in scraping the dishes before they are washed.

The meat and plates for the second course may be arranged as for the breakfast table. After the second course remove everything but the dessertspoons and the tumblers. Pass to the left of each person and scrape off the crumbs, using a tray and a knife, which is cleaner and more thorough than a brush. Place the dessert in front of the one who is to serve it, with the plates or saucers at the left.

General Directions

When the waiter passes the food to each person it should be passed on the left side of the person. In placing a dish in front of a person the waiter should stand at the person's right. Dishes should be removed from the right side.

Place everything straight upon the table.

Turn no dishes upside down.

In setting the table try not to forget anything. Remember that care in setting a table trains the eye and hand and contributes much to the comfort of a household.

Time Table for Cooking Vegetables.

Potatoes, boiled, thirty minutes.

Potatoes, baked, forty-five minutes.

Sweet potatoes, boiled, forty-five min-utes; baked, one hour.

Squash, boiled, twenty-five minutes.

Squash, baked, forty-five minutes.

Green peas, boiled, twenty to forty minutes.

Shelled beans, boiled, one-half to one hour.

String beans, boiled, two to three hours. 432

Green corn, boiled, one-half hour. Asparagus, fifteen to thirty minutes. Spinach, one to two hours. Tomatoes (fresh), thirty minutes. Tomatoes (canned), fifteen minutes. Cabbage, forty five minutes to two hours-Cauliflower, one to two hours. Onions, one to two hours. Beets, one to three hours. Turnips, forty-five minutes to one hour, Parsnips, forty-five minutes to one hour. Carrots forty-five minutes.