TABLE FURNISHINGS
The mistress no doubt has a housewifely taste for receipts, and may,
perhaps, find the following formula of service to her in her
home-making:
DINING-ROOM CHEER
One set of fine, spotless table linen sprinkled--not too thickly--with
pretty glass, china, and silver, and well lightened with brightness
tempered to the right consistency not to dazzle. To this add a few
sunny faces, some good conversation spiced with gayety--the
unpalatable, distasteful portions having been previously eliminated.
Then quietly and by degrees add food which has been carefully and
daintily prepared and arranged. Over all scatter little flecks of
kindliness and courtesy till an inward glow is produced, and keep at
this point from half an hour to an hour, or longer.
This receipt may be depended upon to give satisfaction under any and
all conditions, and is compounded of ingredients which exemplary home
makers have always at hand. If conscientiously followed failure is
impossible. "Its use is a good habit."
STOCKING THE CHINA CUPBOARD
Of its component parts the more substantial ones are perhaps the most
easily acquired; not in hit-or-miss, anything-to-get-it-done fashion,
but with a view to carrying out some definite idea of table adornment,
which is quite the most charming part of the home building. Dishes are
more or less mixed up with poesy, which is full of "flowing bowls,"
"enchanted cups," "dishes for the gods," "flagons of ale," and other
appetizing suggestions; and it would be rather a good thing to keep the
poetry in mind during the fitting out, that there may be nothing
aggressively cheap nor loudly assertive, but each piece harmoniously
congenial to its fellows. There need be no hurry--that is one of the
delights o' it--and the shopping may mean only "looking," for the good
buyer believes that many dishes are to be examined but few chosen--a
meat set here, a salad set there, a piece of cut glass somewhere
else--here a little and there a little, with time to get acquainted
with and enjoy each added treasure as it comes. It is a rare
experience, this stocking the china cupboard; one likely to be
prolonged through one's entire housekeeping experience, thanks be!
THE GROUNDWORK
There is so much exquisitely patterned and inexpensive china, glass,
and porcelain turned out these days that one cannot wander very far
afield in buying unless she gets lost among the intricacies of
castors--pickle and otherwise--ironstone china, colored and imitation
cut glass, and butter dishes with domelike covers. Probably the
persons who invented these have gone to join hands with the perpetrator
of the red tablecloth. May their works soon follow them! Complete
sets of dishes are giving way to the character and diversity imparted
to the table by odd pieces and sets for different courses. However, a
pretty, inexpensive set of porcelain or china--something which will
bear acquaintance, and of some easily replaced standard pattern--is a
good beginning, for one rarely starts out with a full equipment of fine
china, and even so, there should be something stronger to bear the
heaviest brunt of wear. All complete sets contain one hundred and
seven pieces, and include one dozen each of dinner, breakfast, tea,
soup, and butter plates, and cups and saucers of medium size, three
platters of various sizes, vegetable dishes, covered and coverless, and
a gravy boat. Tureen, sugar bowl, and cream pitcher, and after-dinner
coffees are not included, but may be ordered extra.
The choice in everyday sets lies between plain white--preferably the
French china, known as Haviland, which can be bought for $35--and the
blue-and-white English porcelain of different makes--Copeland, Trenton,
etc., a desirable set of which costs $15 and higher. All-white is
entirely blameless from the standpoint of good taste, and has a dainty
fineness in the Haviland of which one rarely tires, while it never
clashes with anything else on the table. It is so infinitely
preferable to cheap, gaudy decorations, so sincerely and honestly what
it seems to be, that it has a certain self-respecting quality which one
cannot help but admire. Blue-and-white has an attraction which has
never died since it had its birth in the original Delft, which is
copied so extensively now in Japan and China. And though the porcelain
is but an imitation, it is a clever one, and one which leaves little to
be desired in decorative value and general effect. The design may
strike one at first as being a little heavy, but it improves on
acquaintance, and it has been very aptly said that the fact of its
having survived enthusiasm should vouch for its worth. Porcelain has a
good glaze which does not readily crack or break. Advancing in the
scale of cost and fineness, we come to that most beautiful of all
chinas--the gold-and-white--which can be had at from $50 a set up to as
high as $1,500. The gilding is in coin gold, the effect of richness
tempered with chastity being carried through all grades in varying
intensity. It "expresses itself beyond expression," and is an honor to
any table.
COURSE SETS
When it comes to the purchase of course sets, different tastes can find
instant gratification in numberless colorings and designs.
Overdecoration and large floral devices must be avoided, but any
delicately expressed pattern is good, and here again the gold-and-white
seems to fulfill all demands. Soup, salad, tea, butter, and other
plates can be had in china from 30 cents apiece up. Articles of this
kind, in a standard pattern, may be bought one or two at a time, and
added to as ability permits until the set is completed. Any unusual
design runs through two years, after which it can be obtained only from
the factory. A dozen of each is a good number to aim at, for there
will be many occasions which will call out one's whole dish brigade and
keep it actively engaged. The old joke about having to wash dishes
between courses, and sending the ice cream afloat on a warm plate,
really loses its amusing aspect when it becomes an actual experience.
Unless the mistress prefers to serve her soup at the table, a tureen is
not a necessity, but if used, it must match the soup plates. It is a
somewhat fluctuating fashion, out at present. Soup plates are not the
great flaring affairs of yore. They either follow the old shape, much
reduced, or are in the nature of a large sauce dish. The meat set of
platters, plates, and vegetable dishes comes into play at all meals,
tea plates can be put to a variety of uses--in fact, many dishes
supplement one another at a saving of expense and numbers. If one has
a handsome glass bowl sufficiently large, a special salad bowl is not
an essential, but a china bowl demands plates to match. Hand-painted
china, in sets or odd pieces, is pretty--sometimes--if artistically
designed and perfectly executed, but a little goes a long way. Don't
be the innocent victim of some well-meaning relative with the
china-painting bee. Gently but firmly refuse to sacrifice the beauty
of your table to family ties; they ought to be able to stand the
strain, but your table cannot.
ODD PIECES
Japanese and Chinese ware is steadily gaining in favor--another
instance in which imitation is permissible, for the "real thing" is
undoubtedly costly. The quaint conceits in creams and sugars,
chocolate pots, bonbon dishes, and plates, with their storks and
chrysanthemums, their almond-eyed damsels and mandarins, are always
interesting. The fad of odd cups and saucers is fast developing into a
fixed fashion, and a good one, which is a particular boon to the giver
of gifts on Christmas and other anniversaries when "presents endear
absents." Pretty styles in all sizes of different French, German, and
English makes can be found at 50 cents and up, with special reductions
at sale times. Larger plates, to accommodate both the slice of bread
and the butter ball, have taken the place of the tiny butter plate, and
should properly match the meat set. A touch of gold with any china
decoration gives it a certain character and richness. The chop
platter--among the nice-to-haves and bought as an odd piece--belongs in
the lightning change category, for it may serve us our chops and peas
during the first course, our molded jelly salad during the second, and
our brick of ice cream or other dessert during the third. The range in
price is from $1 up to $5 and $6 for the choicest designs. Then there
are berry sets of a bowl and six saucers, both being turned to account
for different uses, and costing in Haviland as low as $1.75. And there
must be some small bowls or large sauce dishes for breakfast use, if
our housewife is cereally inclined, and a china tile or two on little
legs to go under the coffee and tea pots. The china pudding dish, with
its tray and its heat-proof baking pan, is a pretty and convenient
accessory, saving the bother of veiling the crackled complexion of the
ordinary baking dish with a napkin, These cannot be had for less than
$3.50 and are made in silver also, minus the tray and plus a cover.
The teapot, true symbol of hospitality, has come down from the high
estate to which it was formerly created, and is a fat, squatty affair
now. Dainty sets of teapot, cream, and sugar matching--a nobby little
outfit--are to be had for $2, in gold-and-white, $3, etc. There are
after-dinner coffee sets, too. Needless to say there must not be even
the slightest acquaintance between fine china or porcelain and the hot
oven if you value their glaze.
[Illustration: Wedgwood pottery, and silver of antique design.]
SILVER AND PLATE
Of the purchase of silver there is little to say. Unless her friends
have been very generous in their gifts of solid ware, the mistress
usually acquires it a little at a time, contenting herself with the
plated for general use. Here the souvenir fork or spoon frequently
steps into the breach, but in default of any other, good shining plated
ware presents just as good an appearance as the solid and serves every
purpose until the plate begins to show wear, when it should be renewed
without delay. The plainer the pattern the better. Medium-sized
knives and forks of the best Rogers triple plate sell for $7 a dozen,
teas for 10 cents less, fruit knives for $3. Teaspoons in the dainty
Seville pattern, with only a beaded trimming around the handle, are $4
a dozen, dessert spoons $3.25 a half dozen, and tablespoons $3.75. A
gravy ladle costs $1.25. The infinite variety of odd forks and spoons
for various uses is best acquired with the other solid silver. Plated
ware ought never to serve acids nor top salt shakers, since both acid,
and salt when damp, corrode the plating. Solid salt and pepper shakers
can be had as low as $1 a pair, cut glass with solid tops for $1 and
$1.50. If individual salt dishes are used, they must be accompanied by
tiny solid salt spoons at 35 cents apiece and up. Very nice though not
altogether necessary accompaniments of the bread-and-butter plates are
the individual butter knives at $10 a dozen.
If steel-bladed knives are preferred to silver, the medium size, with
composition handles of celluloid and rubber, are $4.50 a dozen, with
accompanying forks with silver-plated tines at $7.50. The carving
knife, broad, long, and strong, with its fork, good steel both, can be
had for $2.75, with a game knife, its blade short and pointed and its
handle long, with its fork, $2.50.
GLASS
Cut glass is another of the can-do-withouts, except, perhaps, the
carafe, now used instead of the old-fashioned water pitcher, at $3,
$3.50, etc.; cruets for vinegar and oil, simply cut and in good style,
for as low as $1.50 each; and the finger bowls, one for each person.
The last, of thin crystal and perfectly plain save for a sunburst of
cutting underneath, are $3 a dozen, with others more elaborate, and
costly in proportion. Tumblers, thin, dainty, and delightful, cut a
little at the bottom, are $1.50 a dozen, and far pleasanter to drink
from than their elaborately cut and artistic brethren. Occasionally a
pretty little olive dish can be picked up for as low as $1.50 or $2,
but rather perfect and inoffensive plainness than imitation cut, cheap,
crude, and clumsy. The American cut glass is considered the choicest.
Side by side with it, and preferred by many as being less ostentatious,
is the beautiful Bohemian glass, with its exquisite traceries in gold
and delicate colors. Only in this glass is color permissible, and then
principally in receptacles for flowers. There is reason to believe
that it was from a Bohemian glass plate the King of Hearts stole the
tarts on a certain memorable occasion, and if so, one can readily
understand why the temptation was so irresistible to him.
[Illustration: A collection of eighteenth-century cut glass.]
ARRANGEMENT
To put all our pretty things on the table in such a way that the result
shall be a picture of daintiness, grace, and symmetry is seemingly a
simple matter, but the trick of good taste and a mathematical eye are
both involved in it. The manner of setting and serving the table
varies somewhat with each meal, but a few suggestions apply to all
alike. The center of the table must be exactly under the chandelier,
and covered with the pretty centerpiece with its dish of ferns, a vase
of posies, or a potted plant in a white crinkled tissue-paper pinafore.
Nothing else has the decorative value of the table posy, however
simple, which seems to breathe out some of its outdoor life and
freshness, and should never be omitted. Twenty inches must be allowed
for each cover, or place, to give elbow room, and all that belongs to
it should be accurately and evenly placed. At the right go the
knives--sharp edges in--and spoons, with open bowls up, in the order in
which they are to be used, beginning at the right. At the points of
the knives stands the water glass. At the left are arranged the forks,
tines up, also in the order of use, beginning at the left, with the
butter plate, on which rests the butter knife, a little above the
forks. The napkin--which should be folded four times in ironing and
never tortured into fantastic shapes, restaurant fashion--lies either
at the left of the forks or on the plate at the center of the cover.
If many spoons are to be used, the soup spoon alone rests beside the
knife, with the others above the plate. Individual salt cellars go
above the plates, shakers at the sides or corners of the table, within
easy reach, and one carafe is usually allowed for every three or four
people. Carving cloths are laid before the plates are put on, with the
carving knife at the right, the fork at the left. Water is poured,
butter passed, and bread arranged on the table just before the meal is
served. Extra dishes and the plates for use during the different
courses stand in readiness on a little side table, silver and glass
alone being appropriate to the sideboard.
DUTIES OF THE WAITRESS
The maid stands behind the master or mistress to serve the plate of
meat, the bowl of soup, and so on, taking it on her tray and placing it
with her right hand from the right of the person served. All plates
are placed by the waitress, while she serves all vegetables, sauces,
etc., from the left, holding the dish on her tray or, if it be a heavy
one, in her hand, within easy reach. Soiled dishes she removes from
the right with her right hand, placing them on her tray one at a time,
platter and serving dishes first, then individual dishes and silver
until everything belonging to the course has been removed. Crumbs are
taken up from the left with a crumb knife or napkin, never with a
brush. Many housekeepers prefer to dismiss the maid after the main
part of the meal is served, ringing for her when her services are
necessary, thus insuring a greater privacy during the charmed hour, and
affording an opportunity for those little thoughtful attentions when
each serves his neighbor as himself.
THE BREAKFAST TABLE
The breakfast table is usually laid with centerpiece and plate doilies
these days, and it may not be ill-timed to suggest that every effort be
made to have this meal cheery and attractive, for it is, alas, too
often suggestive of funeral baked meats and left-over megrims from the
night before. If fruit is to be served, followed by a cereal and a
meat or other heavier course, each place is provided with a fruit plate
with its doily and knife, a breakfast knife and fork, a dessert spoon,
two teaspoons, and a finger bowl. The fruit should be on the table
when the family assemble, with the cups and saucers and other
accompaniments of the coffee service arranged before the mistress's
place. Warm sauce dishes for the cereal and warm plates for the course
which follows it must be in readiness.
LUNCHEON
Luncheon is the simplest, daintiest, most informal meal of the
day--just a little halting place between breakfast and dinner, where
one's pretty china comes out strongly. The setting of the doily-spread
table follows the usual arrangement. Everything necessary for serving
tea is placed at the head of the table, with the meat or other
substantial dish at the opposite end. Most of the food is placed on
the table before the meal is announced, and as there are usually but
two courses the plates are changed only once. The only difference
between luncheon and tea being the hour of serving, the same rules
govern both. The lunch cloth or the hemstitched linen strips may be
used instead of the place doilies.
DINNER
Dinner is a more solemn matter. On goes our immaculate tablecloth now,
over a thick pad, its one crease exactly in the middle of the table,
and all wrinkles and unevennesses made smooth and straight.
Centerpiece and posy go squarely--or roundly--in the center, with
silver, salts, and carving set arranged as usual. The butter plate is
frequently omitted from this meal, an oblong slice of bread, a dinner
roll, or a bread stick being placed between the folds of each napkin,
or on the butter plate, if used, with the butter ball and knife. If
soup is to be served, the spoon is placed at the right of the knives.
There is a preference for the use of a "service plate" at this
meal--the plate which is at each place when dinner is announced, and is
not removed until the first hot course after the soup--but this is
usually dispensed with when there is but one servant. Proper cutlery
for carving has its place before the carver, the carving cloth being
removed before dessert. If black coffee is served as the last course,
the after-dinner coffee spoons are placed in the saucers before
serving. Finger bowls appear the last thing.
THE FORMAL DINNER
The formal dinner follows the general idea and arrangement of the
family dinner, with considerable elaboration. Out come our dress-up
table linen, china, glass, and silver, and we add certain festive
touches in the way of vines and cut flowers loosely and gracefully
disposed in glass or silver bowls and vases. At the four sides of the
centerpiece go the dainty glass candlesticks, which cost 35 cents
apiece, coming up to 91 cents with the candle lamp, candle, mica
chimney, and shade complete, the shade matching the flowers in color.
The lesser light which thus rules the night casts a witching glamour
over the table, shadowing imperfections, softening features, warming
heart cockles, and loosening tongues. Yellow is always good, green
cool in summer, red heavy, and pink of the right shades genial. Lace
and ribbon have been banished from the table as being inconsistent with
simplicity, but a small bunch of flowers or a single flower at each
place gives a pretty touch. The water glass is moved over to the top
of the plate now, to make room for the wine glasses which are grouped
above the knives. The oyster fork is placed at the right of the soup
spoon, the fish fork at the left of the other forks. Overmuch silver
savors of ostentation; therefore, if many courses are to be served, the
sherbet spoon may go above the plate, the other extra silver to be
supplied from the side table when needed. Fancy dishes containing
olives, salted nuts, and confections are arranged on the table, all
other dishes being served from the kitchen or side table. It being
taken for granted that the food is properly seasoned, no condiments are
on the table. Place cards rest on the napkins.
THE FORMAL LUNCHEON
The formal luncheon table closely follows the formal dinner table,
except that place doilies are used instead of the tablecloth. The
bouillon spoon replaces the soup spoon, and other changes in the silver
may be necessitated by the lighter character of the food served. The
room may be darkened and candles used if the hostess so elect. If
additional light is required at either dinner or luncheon, it should
come through shades harmonizing with the candle shades, and hung not
higher than the heads of the guests.
WASHING GLASS
And after this, the deluge--of dishwashing! The cleansing of the glass
opens the session. If much fine or heavily cut glass is to be washed,
cover the draining board and the bottom of the pan with a soft, folded
cloth. Wash one piece at a time in water not too hot--about three
quarts of cold water to one of boiling, to which a _very_ little white
soap, with a tablespoon of ammonia, has been added--going well into the
cuttings with a brush; then rinse in water a little hotter than the
first, leave for a moment, and turn upside down on the board to drain
until the next piece is ready. Then dry with a soft towel, or plunge
into a box of nonresinous sawdust, better warm, which absorbs moisture
not reached by the cloth. Remove from the sawdust, brush carefully,
and polish with a soft cloth. If kept free from dust, sawdust can be
dried and used indefinitely. Care must be taken that there is no sand
in dishpan or cloth to give the glass a scratch which may end in a
crack or break. Put a spoonful of finely chopped raw potatoes, or
crushed eggshells, or half a dozen buckshot into decanters, carafes,
jugs, and narrow-mouthed pitchers, with a little warm soda or ammonia
water, and shake vigorously till all stain is removed, rinse and dry.
The water in which glass is washed must be kept absolutely free from
greasy substances. If milk, ice cream, or custard has been used, rinse
off with cold, then blood-warm water before washing. Cut glass must
never be subjected to marked differences in temperature, and for this
reason should not be held under the faucets, as the heat cannot be
regulated. Glass with gilt decoration must be washed quickly and
carefully with water free from either soda or ammonia, which attack the
gilt, and dried gently.
WASHING AND CLEANING SILVER
The silver comes next, careful washing obviating the necessity for
cleaning oftener than once a month. Knives, forks, and spoons, which
were separated into piles when taken from the table, are washed first,
then the other pieces in use, in hot white soapsuds with a little
ammonia, rinsed with clear scalding water, dried with a soft towel, one
at a time, and rubbed vigorously, when all are done, with chamois or
Canton flannel. Egg or vegetable stains can be removed with wet salt,
black marks with ammonia and whiting. Only enough silver to supply the
family use is kept out; the handsome jelly bowls, cream jugs, etc., are
wrapped in white tissue paper, placed with a small piece of gum camphor
in labeled Canton flannel bags, closing with double draw strings, and
are then locked away in a trunk or a flannel-lined box with a
close-fitting lid. If put away clean and bright, as they should be,
they retain their luster and only need polishing once a year. When the
regular silver-cleaning day comes around, wash and dry the silver in
the prescribed way, and rub with sifted whiting wet with alcohol,
leaving no part untouched, and allow to dry on. When all the pieces
have been treated thus, rub with a flannel cloth and polish with a
silver brush. Regular brushes are made for this purpose and are
invaluable in getting into the ornamental work. Never make the mistake
of applying a tooth or nail brush, which will surely scratch and mar
the fine surface. Most silver polishes are made of chalk prepared in
different ways, but beware of the one which cleans too quickly: it is
liable to remove the silver with the tarnish. Silver must not be
allowed to become badly stained, thus necessitating hard rubbing and
additional wear and tear.
HOW TO WASH CHINA
China washing requires a pan nearly full of water of a temperature not
uncomfortable to the hand, beaten into a good suds with a soap shaker.
Very hot water, or a sudden change from cold to hot, is apt to crack
the fine glaze. Use a dish mop for the cleanest dishes, and, beginning
with the cups and saucers, and placing only a few in the pan at a time,
wash quickly without allowing to soak, rinse in water a little hotter
than the first, and wipe until perfectly dry and shiny. Pouring hot
water over china and leaving it to drain itself dry may save time, but
it will be at the expense of the polish. Spread the dishes out on the
table to cool--piling them while hot injures the glaze--and put away
the first washing before commencing on the heavy, greasy things. The
washing water must be changed as soon as a greasy scum collects around
the sides of the pan.
CARE OF KNIVES
Bone-, wood-, or pearl-handled knives should never go into the dishpan,
but be stood, blade down, in a pitcher containing a little water and
soda, the blades having first been wiped off with paper, and left till
everything else is done. They are then washed singly with clean suds,
special care being bestowed upon the juncture of the blade with the
handle, rinsed, and dried immediately. If stained, rub with half of a
potato or with a cork dipped in powdered pumice stone, wipe dry, wash,
and polish with a little bath brick or sapolio. Clean carving knives
and forks in the same way, going around the joinings with a rag-covered
skewer. Spots can be removed from ivory handles with tripoli mixed
with sweet oil; from mother-of-pearl with sifted whiting and alcohol,
which is washed off and followed with a polishing with dry whiting and
a flannel cloth. Cover rusted knife blades with sweet oil, rub in
well, and leave for forty-eight hours, then rub with slaked lime.
Britannia, pewter, and block tin in table use are polished the same as
silver.