Show home course in domestic science IX attractive table arrangements by EDITH G CHARLTON in charge of domestic economy low iowa state Coll college eje copyright 1910 by american press association ET lu importance to the proper N NET cooking of food Is the it li 11 arvid and the order in b h the table 13 1 laid the attra tive app appearance larance of well cooked food appeals strongly to the appetite and prepares the digestive organs for thir th ir work probably every person baa hits ia x perlen ced the feeling of buice beirl mid suddenly denly hungry when some especially five viand has been displayed before him equally true Is it tint thit almost every one has ban known hunger to van ih at sight of a table laid with soiled linen and hanu lulua and food carelessly arranged on serving dishes the homily hash has bas not a musical nam name tied geue generally rally calls tails up memories of meals yet I 1 have known a platter of it to win as sincere approval as has ever been lr stewed on a porterhouse ats attak ak true the hash wan wait served piping hot on a pretty platter it was well browned flanked perhaps with poached eggs and garnished with sprigs of parsley its flavor too was just as pleasing and tempting as its appearance it may take a moment or two longer to garnish tho the dish of meat or vegetables but it certainly pays for the trouble rather lather than neglect it I 1 would suggest omitting one or two dishes from the menu referring to menus bring brings to mind the fact that in somo some homes those in the country e especially thero there la is a tendency to serve too many foods of the same kind at the same meal for I 1 have many times seen three kinds of booked fruit three or four kinds of vegetables and at least two ands of pickles or desserts servel nt at an ordinary dinner this means unnecessary worl work unnecessary ex expense pense and no so much time spent in preparation that very likely there was none left for dainty serving A knowledge of foods and food du dues should teach the housekeeper thuc one food of each of the above mentioned kinds is sufficient at one time for any family in many homes too it Is the custom to put all the food on the tabi at once ind have the various dishes pasq 4 ME vito 41 I 1 A to e 11 it TABLE ed from one person to the next with out any attempt at revius 1 while I 1 rin M at all tims tim s an advocate of simplicity a city I 1 do like to see the liend of the hourd presiding at table tar garvini vini and ft alog ting the meat at least and his wife at her ind of the table presiding over the coffee and serving those dist es which ruhh h rightfully fall to her ber lot it cema much more like true bos hos V allty i when hen this Is done than when hen platters and vegetable vige table dishes follow earh other in quick succession around the ibe gibli aib each individual helping him self elf the extra minutes which serving I 1 ng requires is the best beat thing in III the corll for the family because it allows more time to masticate the food and for social conversation that best of all sauces for the digestion setting the table the keynote of goa go A taste tj sim city and nowhere Is it displayed splayed ill to letter better advantage than in to laying a ta lie ble for a meal meat be that no an everyday family or a formal gut gathering bering of special guests it Is not dot my Int intention eLtIon to outline a net bet of rules for the hostess who plans to en entertain ertain on an elaborate sale bhe probably will have the ad vice and find assistance of the professional caterer hut but my wish ish la Is to give a few of tho the important points to le be observed in betting setting the ordinary table for the ordinary meal meat and kud I 1 want to preface what I 1 shall say with the hope bope that all women who ho preside over burnes or who hive tho the training of young a people in charge will see to it that no at careless carelessness neis Is permitted either in ta lie ble manner or in the simple act of setting the table because such shingi leave an indelible mark in after life the table which may be either round square or oblong as preferred I Is ij j to ix be first covered with a silence allence cloth a pad of cloth or double faced canton flannel the first Is more expensive but Is letter because of id its protection to the tible trible and because it dos dots not become moist from hot dishes and to the table over the pad Is laid tp the linen cloth w which bleb should ex extend tend ten inches over the edge of the table on all sides the fold told in to the tb center of the oita should be in the tb center of the fabe 1 in ane tie allow all iw at least inches shaie at lot it WOW for or each person in 1 be giada aud and sl blirer ver set for each per person peram am make nil it it la IS commonly known knoo us its L cover la U placing the silver observe this order lay the liver silver on 00 cither je ut of the plate fit the order in which tt it Is to 0 o be us used d beginning at the outside mace the knives ou on the right aide side gaudies about one inch from edge ot 0 table sharp edge turned in lay no a the forks 4 n ith the exception of 0 the oyster fork ou the left band hand aide side tine tines i up tip handles ou on a tt tine line with the handles of the knives the oyster fork is either placed oa on the right side outside the knives or slanting across the oyster plate handle toward the right hand the spoons are properly placed on the right side the soup spoon outside 0 tbt knives ahe teaspoon at dinner Is next the plates por I 1 or breakfast it may be outside the knife it it Is 13 to be used first it Is considered more korrect or for a formal dinner to ve v the silver bi ought to the table with each course after the salad has been served the table napkin Is folded in a elm sim pie square and Is 13 placed on the left aide side at the lower edge of the plate tt it bread and butter plates are used the these there re are placed on the left just above the napkin the water glass la is placed on the right side at the top ot of the knife A pair of salt nod pepper shakers Is placed conveniently between each two persons as a rule it la Is well to have some decoration on the table even it it be nothing more than a simple simpli potted plant or somo some sprays ot of wild bowers flowers A email small pot ot of growing parsley in winter la Is better than no decoration the centerpiece should be low and flat rather than high for the latter obstructs the view ot of people sitting on opposite sides ot of the table dishes fit of celery olives alc kles or confectionery may be on the table from the beginning ot of the meal meat and it if so should be arranged near the I 1 center around the floral deco decoration mUon it if tea or coffee Is to be served on the table the cups saucers and service should hould be neatly arranged in front of 8 the hostess serving the mal meal in many homes where the ebeo la Is only one maid to act 03 cook and waitress the serving must be as simple as possible very often in fact the house bouse keeper must herself act as both cools cook and waitress and then the serving must be even more simple but in any nay case try to ovoid avoid the too common bab it ot of putting everything on the table at once and allowing each person to help himself when there are boys and girls in thy the family they should be taught to take turns in serving in that case 0 or r w when hen the housekeeper Is alone the first course may be placed on the table be fore the meal la Is announced 1 it la Is soup served from a tureen the hostess serves it from her end of the table or the soup may be served in the kitchen and put nt at each place before the family la Is seated the soup plates and tureen are removed before bring ing in the n next at course the meat plat ter Is placed at the head of the table before the host who should carve it and putting a portion on each plate paes rass it to the person sitting at his right this person keeps it if it bially requested to do so or passes it on down the table the potatoes and other ii may be served by the host it if the family is small or by some sitting near him the dinner dishes that la Is the platea plates oa on which the meat course was served should be removed before bringing in the salad or dessert if both are in eluded in the menu the salad la 14 gen erakly served by the hostess it la 13 quite permissible however to have the malad arranged on individual plates in the kitchen and placed on the table at the of beginning of dinner dessert should bo be served by the boat host while the hostess pours the tea or coffee pudding sauce and cream and nod sugar are passed bread and butter are usually on the table throughout the meal and are passed as needed celery and I 1 olives are passed with the soup aud and pickles with the meat course jelly Is often passed with chicken and apple sauce should accompany roast pork in some households the buil business of serving nt itt table without a maid has i been brought to a perfection loo Is worthy of emulation in fit order that it roar be ab absolutely devoid of awk it Is 14 necessary for each mem ber of the to ix tw well schooled in hi his or her part it Is nowadays albo fashion in some households to dispense with the services of a it maid ut least during the simpler Im boenis of the tho da NN hen here there la Is a waltre i t she la 13 ex pecked d to take the plate from toe the noat bost 0 or und and place it before the person for whom it nas served tine she must place nil till dishes at the right side and pass abo those ae from front which the person helps himself at the left AH all plates and dishes tire removed from the right side in dt iring the table after each course nil all dhaes u awl ed in serving it t must be removed nit n welt well as the ind indi vidual plate and sliver silver after the salad and before serving the dessert all dishes bread butter and relishes should be h removed and the crumbs brushed up rn ro crumb tray ater lip lie lt kept pt filled as required i re inuring them from the table inith ath it little arnett pra otle e any meni c can be served serri simply and correctly and tn in a short time it lill be found that if its e enjoyment has tian been greatly increased la in buying china or sliver silver renumber that finality quality Is of much more consequence thun ion R and nd in either the simpler adril designs agns gns and coloring are preferable plain white china cf of good quality la Is much more satiety satisfy ing in the end than elaborate in LF pronouns d colors colom in 1 nothing are n artistic sense and feeling more ly 1 shown P than io to the appointments if of the dinitz able table |