[Illustration: Fig. 1.]
[Illustration: Fig. 2.]
This is one of the easiest methods possible of ornamentally folding a
serviette, and we recommend a novice to commence with it. Indeed, we
have arranged the folding as progressively as possible. Although it
will sit more crisp and fresh in appearance if made with a fine new
well starched material, the Escutcheon can be made very well with old
or even crumpled damask, though, of course, serviettes should always
be scrupulously clean and smooth. First, fold the serviette in half
lengthwise; and then fold it in half again lengthwise, keeping the
edges to the lower end, which comes where in the diagram A A and B B
are marked (see fig. 1). It is necessary to be always very precise in
making the folds, bringing the edges and corners exactly to meet, a
rule which applies to all the designs; but without strict attention to
which, the more elaborate patterns cannot be represented.
Now turn over each end of the serviette (which you have already folded
in four), in the manner shown in fig. 1, creasing it quite flat. Then
take one of the ends and roll it up in the manner shown in fig. 2, from
C to D. Take the other end, E, and roll it in the same way. It is to be
observed that these rolls are brought exactly to meet (not to overlap)
the triangle formed at the top. It is, however, necessary to remark
that the napkin is to be rolled in the reverse way from that apparent
in the illustration; that is, to be rolled _under_ and not _over_, a
difference which must not be neglected. Keep the rolls one in each
hand, and with a twist of the wrist bring over the roll C, to the point
F (causing the fold marked by the dotted line), and with a twist of the
other wrist bring the roll up to the same point to match it. Then lay
it flat on the table, the rolls underneath (see fig. 3), and keeping
them down with the hand, raise the other part and shape it as shown in
fig. 4, and slip the dinner roll in the hollow at the back.
[Illustration: Fig. 3.]
[Illustration: Fig. 4.]