This is a handsome design, and is one which requires very well starched
damask. The bread is placed inside, underneath the crown. Now that
flowers are so much used, nothing could have a more charming effect
than a slight wreath of flowers round the base of it, at the part
marked A to B, in fig. 1. Fig. 2 represents the serviette laid on
the table. Fold it exactly in half from A to B, open and fold the
reverse way, from C to D. Open it again. These creases are merely made
to ascertain the true centre. At it lies, turn all the points to the
centre, and crease down in the manner observed in fig. 3, which forms
a diamond. Take the four corners of the diamond and fold them to the
centre again. The serviette will still preserve the shape shown in
diagram fig. 3, but be smaller in size. Bring the top, A, to the right
hand, B, and the left hand, B, to the other, A; it will now resemble
Fig. 4. Fold down the corners, E F and G H, parallel to the line I
J; it will now resemble fig. 5. Put the hand inside it at the broad
end, and shape it like a cap, over the hand, folding one end into the
other as shown at C, in fig. 5, The stiffness of the damask should be
sufficient to keep these last folds in place; the corner fold should
just be turned one corner within the other as an envelope, and pinched,
to secure its remaining firm.
[Illustration: Fig. 1.]
[Illustration: Fig. 2.]
[Illustration: Fig. 3.]
[Illustration: Fig. 4.]
[Illustration: Fig. 5.]