In serving vegetables, take up a neat, rounding spoonful. Lay them on
the bottom of the plate, not on the rim or edge. Where there are several
kinds, do not let them touch each other on the plate.
Serve, on separate dishes, _fritters_ with a sweet sauce, _peas_,
_tomatoes_, or any vegetable with much liquid.
_Asparagus on Toast_ is a dish that one often sees served very
awkwardly. Use a square or rectangular platter rather than one narrow at
the ends.
The bread for the toast should be cut long and narrow, rather than
square, and should be laid, not lengthwise, but across the platter. Lay
the asparagus in the same direction, the tips all at the farther side.
Put the knife, which should be broad and long, under the toast, and keep
the asparagus in place with the fork. You will find it much easier to
serve than when arranged in the usual way.
_Macaroni_ as often prepared is another dish which it is not easy to
serve neatly. Always break or cut it into pieces less than two inches
long, before cooking, or before it is sent to the table.
In serving _sweet corn_ on the cob, provide finger-bowls, or a small
doily to use in holding the ear of corn.