The folding of the serviette may often be made complimentary to the
guest. Not only does “the Bridal” point out its special application;
but “the Crown,” “the Prince of Wales’s Feather,” and “the Mitre.” “The
Boat” is appropriate when a naval chief is the honored guest; “the
Colonne de Triomphe,” for the entertainment of a hero fresh from a new
victory; “the Victoria Regia” for a distinguished botanist, and “the
Fan” for a reigning belle, so may “the Cocked Hat” be made available
when a military hero is entertained, and “the Heraldic Rose” for a
guest whose hobby is with things that appertain to the board.
In the days of our forefathers the quantity and quality of the viands
were thought of more consideration than the appointments of the table.
Provided the hospitable board groaned beneath the combined weight of
substantial food and a silver service, the banquet was pronounced
magnificent. Now we have changed all that. The contents of the dishes
have become secondary in importance to the decorations. The eye must
be feasted as well as the palate. Heavy silver ornaments have given
place, or at least are associated with, vases of crystal and abundance
of flowers, with scent fountains and the choice fruit selected for
dessert. The folding of the serviette, or table napkin, was always
a matter of attention; at the present moment it is doubly so, when
the luxury of table decorations are carried to such an extent that
ingenuity is constantly on the strain, not only to produce every
possible variety of _cartes de menu_, but even fanciful stands to hold
them or the guests’ name-cards in a prominent position. The parlor maid
or the waiter, or the dainty mistress of the house herself, must look
to their laurels in the matter of folding serviettes, or the other
showy trifles placed on the board will cast the attractions of the
table napkin completely into the shade. To fold them well in the more
elaborate styles, it is necessary that they should be made of very
fine, but rather stout damask, starched more or less, quite fresh and
nearly new. Old damask, that is soft, will not take the more elaborate
forms. Each serviette, previous to folding it, should be laid on the
ironing-board damped with (raw) starch, smoothed with a hot iron,
and immediately folded whilst crisp and steaming. It not only folds
better, but preserves the form longer by such means; and unless this
is attended to designs like “the Fan,” “the Victoria Regia,” “the
Bridal,” and “the Colonne de Triomphe,” could not effectually be made.
“The Boat” and “the Basket” also require very stiff serviettes. The
serviettes must be exactly square, and pains taken to make the sides
perfectly even and true.