[Illustration: Fig. 1.]
The Fleur-de-Lys should be folded with very stiff damask, a little
damp, and fresh ironed; but may be made with a small light damask,
without starch, by using a little pin at the back of the waist, marked
C to D in diagram (fig. 5). Rich heavy damask of a large size is always
tiresome to fold without starch, although looking whiter, brighter,
and handsomer on table. Lay the serviette flat on the table: fold it
in half; and in half again, lengthwise; keeping the selvages all to
the top. Halve it the narrow way, A to B (fig. 1). Merely make the
crease, and open this last fold again: thus you have the centre marked.
Take the ends E and D, and fold them to the centre: you thus have an
oblong, equal to two squares. Turn down the corner E, and you have a
resemblance to fig. 2. Take the point D in that diagram, and bring it
to C. Take the point E and turn it under to C, in the way shown in fig.
3. Treat the point F in the same manner. Thus fig. 4 is made. Double
fig. 4 in half, flat from A to B. Hold it tight between the thumb and
finger at C and D. Take hold of the points at A and pull them out
to resemble the petals of a Fleur-de-Lys, like fig. 5. Turn up the
corners, E and F, at right angles to stand it upon, pinching the waist
well in. If not quite stiff enough to stand alone, after being pinched
a moment, place a pin at the back of the waist; but pins are always
better avoided.
[Illustration: Fig. 2.]
[Illustration: Fig. 3.]
[Illustration: Fig. 4.]
[Illustration: Fig. 5.]