[Illustration: Fig. 1.]
[Illustration: Fig. 2.]
The Imperial Crown requires very stiff damask—an exact square is
best,—and either a very small serviette, or a very large one folded in
four, to reduce it to a quarter its size. Lay it flat on the table:
fold the end, A, B, over to the dotted line in the centre, C D. Do the
same the other side, bringing E F to C D. Then place the end, A B, in
three folds, as for a fan, the whole length of the damask, and crease
them down, making the folds exactly use the piece between A B, and the
fold at _g_, _h_. Then fold the end, E F, to match. Then bring the
folded ends, A B, to the centre, _j_, crossing the folded part of one
over the other where they meet. The serviette will now look like fig.
2. Turn the fold, E F, to the back and fold down. Next bring the corner
E, by the dotted line K J, completely across, like fig. 3; the end N
is to be level with the end E. The end N is then to be crossed over
to match, and the end of the band inserted in the folds of the other,
so as to hold firmly together. Put the hand inside and shape it. When
set over the dinner roll it will stand firm. It should be a full-sized
roll. The front of the hat should face the guest. If the _carte de
menu_ is not too large, it may be placed in the plaited fold at N,
before crossing the ends over.
[Illustration: Fig. 3.]
[Illustration: Fig. 4.]