If possible, arrange to give this lesson before Lesson VIII in the
series of "Twenty Lessons in Cooking" is given; then the emphasis in
that lesson may be put upon the food to be served, proper combinations,
etc., while this lesson gives the drill in the arrangement and handling
of the dishes.
It is desirable to give the pupils a thorough drill in table setting and
table service, since much of the pleasure derived from eating depends
upon the attention paid to these processes.
Be careful to see that everything necessary is on hand to set the table
simply but daintily. For class practice a small table may be set for
four. This will necessitate a table-cover, four or more dinner plates,
four bread-and-butter plates, four tumblers, four cups and saucers, four
knives, four forks, four teaspoons, four napkins, a salt-cellar, a
pepper-shaker, a platter, one serving spoon, and one serving fork. If
these things are not already in the school, probably they can be brought
from home by the pupils. If linen cloths are not used and cannot be
afforded on the tables in the homes, the pupils should be taught to use
a white oil-cloth.
Have a diagram made on the black-board by one of the pupils of the
arrangement of an individual place at the table.
[Illustration: _Fig. 1._--Arrangement of an individual place at table
1. Knife 2. Spoon 3. Tumbler 4. Fork 5. Napkin
6. Bread-and-butter plate 7. Dinner plate]