This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Lorgnettes are, very easy indeed, and are a neat design. Fold the serviette in half lengthways. Fold back an inch, or an inch and a half, at the double end, and bring it to the centre, in the same way observable in fig. 1. Turn it over on the other side and roll both ends, one at a time, to the centre; taking care to press in with the fingers, as it is rolled, the tendency to bag up; so as to keep it smooth outside, and the centre band tight. Stand it upright. The Lorgnettes do not inclose the bread.
The Pyramid, provided the napkin is very stiff and fine, is easily made. Double it in half one side within an inch of the other, so that it may be more slender towards the point. Fold it in seven the narrow way, like fig. 3, in the shell. Press these folds down with an iron; then crimp them across with a paper knife, folding it in and out the .width of the knife. Lastly, join it round like a pyramid, and stand it upright over the bread. For a bride, or a distinguished guest, slender wreaths of flowers may be placed all round in every crimping.
The Fleur-de-Lys should be folded with very stiff damask, a little damp, and fresh ironed; but may be made with a small light damask, without starch, by using a little pin at the back of the waist, marked C to D in diagram (fig. 5). Rich heavy damask of a large size is always tiresome to fold without starch' although looking whiter, brighter, and handsomer on table. Lay the serviette flat on the table: fold it in half; and in half again, lengthwise; keeping the selvages all to the top. Halve it the narrow way, A to B (fig. 1). Merely make the crease, and open this last fold again: thus you have the centre marked. Take the ends E and D, and fold them to the centre: you thus have an oblong, equal to two squares. Turn down the corner E, and you have a resemblance to fig. 2. Take the point D in that diagram, and bring it to C. Take the point E and turn it under to C, in the way shown in fig. 3. Treat the point F in the same manner. Thus fig. 4 is made. Double fig. 4 in half, flat from A to B. Hold it tight between the thumb and finger at C and D. Take hold of the points at A and pull them out to resemble the petals of a Fleur-de-Lys, like fig. 5. Turn up the corners, E and F, at right angles to stand it upon, pinching the waist well in.
If not quite stiff enough to stand alone, after being pinched a moment, place a pin at the back of the waist; but pins are always better avoided.