Suggestions For Church. Part 5

Description

This section is from the book "The Arizona Cook Book", by Williams Public Library Association. Also available from Amazon: Arizona Cook Book.

Suggestions For Church. Part 5

Dinner Table Arrangement

The first requisites for a well appointed table are immaculate linen, sparkling cut glass and china, and well polished silver. The centerpiece is either of cut flowers, a fern or fruit. At each cover a service plate is laid; upon this plate the one containing an appetizer, or clams or oysters, is placed. Knives, forks and spoons are laid one-half inch from the edge of the table and are arranged in the order in which they will be used, the first required being placed farthest from the plate. The knives are arranged on the right of the plate. To the right of the knives lay the spoon for the soup, just outside of this place the oyster fork, then the spoons as needed. To the left of plate are the forks with their tines turned up: the fish fork, then roast fork, and the salad fork close to the plate. A folded napkin may be laid upon the service plate if the first course is not already upon the table. Place cards are about the size of the conventional visiting card. The water tumbler is placed at the end of the knife nearest the plate. The service plate should not be removed until the meat course is brought in. Whatever is served should be set down at the right, whatever passed offered from the left, that the guest may help himself. No tray is used, but the maid may have a folded napkin in her hand upon which to hold the plates which she puts before the guest. - Mrs. K. \Y. Williams, Cynthiana, Ky.