[Illustration]
[Illustration: Fig. 1.]
[Illustration: Fig. 2.]
[Illustration: Fig. 3.]
The Boat is exceedingly pretty, especially if freighted with a few
flowers. The serviette should be well starched to sit firm and sharp,
and must be an exact square. First fold it in half like a shawl. Next
take the corner A (fig. 1), and bring it to C. Turn over the serviette
on the other side. Take the corner B, and bring it to C in the same
way, but on the other side: this forms fig. 2. Fold fig. 2 in half by
the line in the centre, bringing D to E, and forming fig. 3. Fold the
point F to H. Turn over the serviette and fold G to H, on the other
side; this produces fig. 4. Fold the half of the end J to K, producing
fig. 5. Fold L to K, on the other side. These folds must be so made as
to leave the upper part of the serviette, which will now again open and
look like fig. 3, from F to G. Slip the hand inside here, round it open
a little, and so bring F to meet G, making it flat the reverse way:
this is represented by fig. 6. Turn down the whole point M to N, on
the thinnest side, like fig. 7. Slip in the thumbs at the opening at O
in fig. 7, and holding the last fold firmly down; dexterously turning
the Boat inside out: the inside fold resembles a capital A. Pinch the
sides of the A the other way, making it an A again; and drawing out
the Boat lengthways. Shape it a little with the hand. The bread may be
slipped under the centre, A, or cabin of the Boat, provided it is not
too large. A pretty addition to this would be to attach the _carte de
menu_, by the means of a Chinese ribbon, to a chip, spill, or blender
stick, and fix it in the Boat as a sail. The name card may also be
attached to resemble an additional sail.
[Illustration: Fig. 4.]
[Illustration: Fig. 5.]
[Illustration: Fig. 6.]
[Illustration: Fig. 7.]