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Classic
Cook Books
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page 501
folded napkins (ironed without starch), with pieces of bread three or four
inches long, placed between the folds, but not to completely conceal it, are
laid on each plate. An ornamental centre-piece, or a vase filled with a few rare
flowers, is put on the centre of the table, in place of the large table-castor,
which has gone into disuse, and is rarely seen now on well-appointed tables. A
few choice flowers make a charming variety in the appearance of even the most
simply laid table, and a pleasing variety at table is quite an essential to the
enjoyment of the repast as is a good choice of dishes, for the eye in fact
should be gratified as much as the palate.
All dishes should be arranged in harmony with the decorations of the flowers,
such as covers, relishes, confectionary, and small sweets. Garnishing of dishes
has also a great deal to do with the appearance of a dinner-table, each dish
garnished sufficiently to be in good taste without looking absurd.
Beside each palate should be laid as many knives, forks, spoons as will be
required for the several courses, unless the hostess prefers to have them
brought on with each change. A glass of water, and when wine is served glasses
for it, and individual salt-cellars may be placed at every plate. Water-bottles
are now much in vogue with corresponding tumblers to cover them; these,
accompanied with dishes of broken ice, may be arranged in suitable places. When
butter is served a special knife is used, and that, with all other required
service, may be left to the judgement and taste of the hostess, in the proper
placing of the various aids to her guests' comfort.
The dessert plates should be set ready, each with a doily and a finger-glass
partly filled with water, in which is dropped a slice of lemon; these, with
extra knives, forks and spoons, should be on the side-board ready to be placed
by the guest, between the courses when required.
If preferred, the "dinner" may all be served from the side-table, thus relieving
the host from the task of carving. A plate is set before each guest, and the
dish carved is presented by the waiter on the left-hand side of each guest. At
the end of each course the plates give way for those of the next. If not served
from the side-table, the dishes are brought in ready to be carved, and placed
before the host and hostess, then served and placed upon the waiter's salver, to
be laid by that attendant before the guest.
Soup and fish being the first course, plates of soup are usually placed on the
table before the dinner is announced; or if the hostess wishes the soup served
at the table, the soup-tureen, containing hot soup, and the warm soup-plates are
placed before the seat of the hostess. Soup and fish being disposed of, then
come the joints or roasts, entrées (made dishes), poultry, etc., also relishes.
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Classic
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