8 Blue Ribbon Cook Book

TABLE SERVICE

1. Table-Setting—The first essentials are, of course, spot-
less, well-laundered table linen, shining silver and china, and
sparkling glassware arranged neatly. A low decoration in the
centre adds to the attractiveness. This might be a few well-
arranged flowers, a fern, growing plant, or a bowl of fruit, but it
should always be low enough so as not to obstruct the view
across the table. Avoid using flowers with a heavy odor, as it
ad be disagreeable to some. Candles are very popular and
effective.

A cover is the space allowed at the table for one guest, includ-
ing the silver, china and glassware. Allow from 20 to 24 inches.

Place the silence cloth on the table, and over this spread
smoothly the table cloth. Ifa centre doily is used, place directly
in the centre of the table. Runners and place mats of linen or
lace are also suitable for family meals.

Place silver in the order in which it is to be used, beginning
farthest from the plate. Place 1 inch in from the edge. Allow
the width of the largest plate between the knife and fork. Put
knives at right with sharp edge toward the plate, and forks at
left, with prongs up.

_ Put spoons to the right of the knives, bowls up. The water

glass stands at the point of the knife, and the bread and butter
plate at left of point of fork, the butter spreader, if used, on it.
Bread and butter plates are not used at formal dinners.

The folded napkin is laid below the bread and butter plate,
the open edge toward the plate. Do not fold napkins in fancy
shapes. Place salt and pepper shakers near the four corners, or
between two covers, in line with the glass. |

Olives, radishes, celery, pickles, jellies, etc., may be placed
on the table at intervals with the necessary serving forks and
spoons beside them.

Place the carving knife at the right and the fork at the left
of the meat platter, and table spoons beside the vegetable dishes.
Never place spoons in dishes before beginning the serving.