Setting The Table Recipe

A most important thing necessary to the enjoyment of life, and an actual

aid to digestion and the preservation of health, is that each person

should make up his or her mind to forget all but pleasant thoughts and

to put an absolute bar against the discussion of disagreeable subjects

while at the table. Then only can they appreciate the fact that the meal

has been carefully prepared and the table daintily set.



To cook an excellent meal and then serve it well makes the meal perfect.

First of all the table linen should be immaculate. The more inexpensive

linens are as attractive as the handsomest damasks when absolutely

spotless and snowy white. For the lighter meals, breakfast and luncheon,

a center piece and doilies may be used instead of the table cloth. The

silver should be polished frequently and glasses wiped out carefully

before placing on the table. A small fern or low bowl filled with

short-stemmed flowers in the center of the table gives a dainty, cozy

air, while the more elaborate vases may be used on more formal

occasions. Four shaded candles on the table, when there are side lights

in the dining room, cast a soft and pleasing light, far more agreeable

to the eyes than the usual chandelier.



The placing of the silver must, of course, suit the character of the

meal. If the meal is simple, the service should be simple. A good

arrangement for an ordinary dinner is to place the fork and teaspoon at

left of space allowed for plate, the knife and butter knife at the

right, the napkin on right side and coffee spoon at the top, with water

glass at the right and butter plate at left of each place. Various

articles may be added, such as oyster fork, bouillon spoon, salad fork

and so forth.

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