SETTING A TABLE

Evening Post, Volume CIX, Issue 51, 1 March 1930, Page 13

SETTING A TABLE

It is by no means- an- exaggeration to declare, says a.London writer, that appetite depends very largely upoii the pleasant appearance of. tho dish and tho dainty setting .of the table upon wliich it- is served. Why bother? query busy women, when tho end o£ the recipe reads: "Garnish with parsley," or add "a frill of lettuce leaves." But it is worth while to make the meal look as attractive as possible.- Table sotting, too, should bo irreproachable, whether it is for a hasty meal or a function. ■Laying a table correctly is "not a difficult matter, for it follows tho simplo procedure of the order of using, commencing from, the outside, and working inwards to the plate. Knives and forks on either side of-1, tho plates aro laid liii from the edge of the table. The soup spoon is placed to the right, outside the' knives, unless the soup is served in small'cups, when a smaller poon is placed on tiro-right sido of the saucer. Tho glasses should, be arranged to the right, just above the knives, and tho bread plate to the. left, toward the prongs of the forks. Tho spoon!and fork for sweets .arc placed- at tho top of the cover, fQJslc, handle to the left and spoon haridfejtb tho right. When ices aro served place.tho ico spoon (or, failing that, a small teaspoon)- on the plate as it is served. Dessert- knives arid forks are .handed .with dessert plates, and finger bowls. ■ Tablo napkins go to tho left of each place,, folded in squares. A condiment set should be at each corner-of;-the--table, or alternatively- au individual • set at each cover. When the host-is- carving-the carvers should-bo'placed to right and left p|. the mat intended for the meat dish, with rests to take them after