In setting the table, arrange all dishes with system; never place them carelessly upon the table. An asbestos covering may be placed on the table to prevent warm dishes from injuring its polish. Cover the table with a felt or covering of canton flannel, or even with an old but clean tablecloth; over this, place the tablecloth, having the creases straight. Put a centerpiece of linen on the table-cloth, and in the center of this place a vase of flowers or a small growing plant.

See that the vinegar and oil cruets, salt and pepper bottles are filled and wiped clean. Plan for all the dishes and silver that will be required during the meal, putting them in their proper places, thus avoiding confusion in serving.

Lay a "service" plate for each person. Do not allow the "cover" (space in front of each person) to be without a plate until just before the dessert. At the right of the plate, place the knives, soup spoon, and oyster fork. Place the glass above the knives, a little to right. At the left of the plate, place the forks, small spoons, and napkin. Above the forks, place the bread and butter plate with a butter spreader lying across it. Place carving knife and fork and table spoons to the right of person who is to serve.

All dishes that are to be heated should be placed in a warming oven. On a side table, place all other dishes that will be needed during the meal.

For breakfast, arrange the coffeepot, sugar, creamer, cups, and saucers in a semicircle in front of the hostess, placing each cup in its saucer on the table at the left. The cereal dishes should be placed at the left of the one who is to serve the cereal.

Table Setting Individual Cover

1. " Service " or "place " plate. 3. Soup spoon.

2. Knife. 4. Tea spoons.

5. Cup and saucer (to be placed here during meal).

6. Tumbler. 8. Forks.

7. Bread and butter plate. 9. Napkin.

In serving, the waitress should keep in her hand a large folded napkin for handling all dishes, using a tray only for carrying small dishes. Put a linen doily on all trays and on dishes to hold all breadstuffs and cakes, and on the plates under the finger bowls.

When the meal is ready, put the butter on the table and fill the glasses with cold water. Announce the meal by saying, "Dinner (or whatever meal it is) is served."

Stand at the left of the person who is serving and take with the napkin each plate as it is served, carrying to the person for whom it is intended. If it is a soup plate, set it down upon the service plate. If it is the plate of the meat course, remove the service plate and set the other plate in its place. Set dishes down and remove them from the right of the person whom you are serving; pass to the left any dish from which they are to serve themselves, holding the dish low and firmly.

See that each person is kept supplied with bread, and that the glasses are filled. When each course is finished, remove the plates, one at a time, and then the platter, the large dishes, and all other dishes not needed for the following courses. Do not pile the dishes upon each other in removing them.

Before the dessert is served, brush the crumbs from the table using a crumb scraper, or brush the crumbs with a folded napkin to a plate. After the last course, remove the plates and place a finger bowl in front of each person. Set the finger bowl on a plate with a doily and fill one-third full of fresh water. Put a half slice of lemon in the bowl.

Do not let the table become disordered during a meal. Move quietly and be alert to anticipate every need of the guests.

When you are hostess, as well as cook and waitress, leave the table quietly when necessary, removing dishes and bringing others as needed. Special care must be taken that all is in readiness before sitting down at the table.

When the meal is over, set the chairs in place and brush up all crumbs from the floor before removing dishes. Remove table dishes to pantry or kitchen. Put away any food that remains, on dishes kept for that purpose. Scrape all dishes well, using a scraper with a rubber edge, or a crust o of bread. Pile dishes neatly in place, putting those of a size together.

Brush crumbs from tablecloth, fold in its creases, and put away. Put the dining room in order before washing the dishes.

Wash the dishes with hot soapy water, rinse with hot water, and wipe with dry towels until perfectly dry. Put the dishes on a tray and carry to their proper places.

Breakfast is usually a simple meal and is served in a manner to suit the needs of the individual family, but if a course breakfast is desired, serve it in the following order:

1. Fruit.

2. Cereal with cream or top milk.

3. Simple meat or egg dish. Rolls, toast, etc. Coffee or some beverage.

4. Griddle cakes or waffles and syrup.

Note

Students make list of dishes that may be served for breakfast or "breakfast possibilities." Write breakfast menus for different seasons of the year, estimating cost. Cook and serve a breakfast.