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Classic
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page 6
HOW TO SET A TABLE.
AT first glance nothing pleases the eye of a guest more than a well set table,
that is to say, where elegance is combined with good taste. On that matter
Americans need very little advice, because, as a rule, they are very fond of
fine linen and decorations of fruit and flowers.
Therefore, we will give only practical hints, taking as example a dinner quite
fashionable, leaving to the housewife the care of simplifying the same for
family dinners.
The table should be spacious enough to avoid the crowding of dishes or covers,
and to permit the guests being comfortably seated.
There are many ways of decorating a table, the following being the one our
experience has proven to be the best:
Place a center piece of flowers, around which (and according to the size of the
table) may be disposed smaller pieces of flowers, fruits, bon-bons, etc., and
also the "Hors d'Oeuvres" served in special small dishes.
Candle light being more fashionable than gas, and also more beautifying for the
ladies, candelabra should be placed in sufficient number.
Before each plate place the necessary number of glasses, of different sizes,
according to the wines that are to be served; this number not to surpass five,
viz:
A glass for water.
A glass for white wine, claret and burgundy.
A glass for madeira, sherry and sweet dessert wines.
A glass for Rhine wine (if served).*
A glass or cup for champagne.
Don't fill the water glass before the dinner, but place decanters and crystal
bowls filled with pieces of ice, within the easy reach of the guests.
At the right of each cover the knife, fork and spoon (the former having a sharp
steel blade). These should be changed with each course.
Before the cover a set of smaller knife, fork and spoon for the sweet dishes and
dessert. This last knife should have a silver blade.
*This glass is usually green or amber.
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