THE DINING-ROOM TABLE
The second lesson in Margaret's book really took her a whole month to
learn perfectly, because there were so many things to remember. One
Saturday she studied about the breakfast-table, and during the next week
she practised the lesson over every day; the next week she took the
luncheon-table and laid that and waited on it, and the third and fourth
weeks she learned all about the dinner-table, and that was hardest of
all. But, as her mother said, if she learned in one single month to be a
perfect waitress she was an unusually bright maid!
BREAKFAST
The first Saturday morning her Other Aunt woke her rather early, and
told her after she was ready to put on a nice white apron and over it a
fresh gingham apron to protect it, or, if she did not feel quite sure
she could keep it fresh even so, to put on the gingham one and bring
down the white one to put on when everything was ready.
The dining-room was dark when they went into it, and smelled of the
dinner the night before; they threw open the windows and let the wind
sweep through while Margaret got the carpet-sweeper and took up the few
crumbs which had not been found and taken away after the last meal. Then
they closed the windows again, and dusted about where it was necessary,
leaving the thorough dusting until later in the day.
"We are going to have oranges for a first course at breakfast," said her
aunt, coming in with some in her hands, "and we will put them on the
table now. See how nice and cold they are because they have been in the
refrigerator all night. Some people leave their fruit-dish standing on
the sideboard all the time, and all the oranges and apples and bananas
grow warm and stale, instead of being cold and crisp and refreshing. Put
a white centrepiece in the middle of the table, and we will pile these
in a flat dish on it instead of using the pot of ferns we sometimes
have. It is always nice to have something pretty in the middle of the
table."
Margaret was standing before the drawer in the sideboard hesitating
whether she should bring a table-cloth or not. Then she saw a large
hemstitched square in a corner, and remembered that her mother had said
she had just bought some new cloths for breakfast and luncheon, and that
made it still harder to decide. What should they have on the
breakfast-table? They usually had little squares of linen, one under
each plate and larger ones under the platter and tray, but perhaps she
was to learn some new way this morning. Her aunt came and looked over
her shoulder.
"For breakfast and luncheon we do not use a table-cloth," she said. "Few
people do nowadays. Some use the doilies we have been using, and others
use a small cloth with a fancy border, such as fringe, or a narrow
pattern; the dinner-cloth, you know, is large and heavy, not suitable
for a simple meal. But now we have some nice small cloths, which are
less trouble to put on than the doilies. See, this is a square which
lies on the table with a point hanging over each side, leaving the table
corners bare. The plates go on it, but still it looks informal and
pretty. Here is a pad just the right size to go under it. You must
always put a pad or something of the kind under everything you use on
the table; under the doilies, you know, we put squares of felt, and
under the big dinner-cloth a large piece of double Canton flannel; if we
did not, the varnish on the table-top would be spoiled in no time. Now
let us get the silver."
There were always six places laid at the table, so Margaret counted out
the knives, forks and spoons, and brought them over from the drawer. At
each place they put a knife on the right, the sharp edge of the blade
toward the plate, and outside that a dessert-spoon for cereal and a
teaspoon for coffee; on the left was a fork, and then a napkin. At the
top of the place, directly in front, they put a tumbler at the right and
a small plate for bread and butter at the left, with a little knife,
called a spreader, on it. They then got out small fruit-plates, and on
each they laid first, a small, clean doily, then a finger-bowl with a
little water in it,--not very much, as it was not intended to swim in,
the aunt said,--and on the edge of the plate a fruit-knife and an orange
spoon. These plates were laid all around the table at the different
places. At the top of the table where her father was to sit Margaret put
a carving knife and fork, but took them away when she found there would
be bacon for breakfast, and it would be passed around with a fork and
spoon on the small platter; if there had happened to be beefsteak she
would have left them on, as then they would have been needed.
At the other end of the table, where her mother was to sit, they put a
tray covered with a fresh napkin, and arranged on it the sugar-bowl, the
cream-pitcher, the tray-bowl, and a small pitcher for hot water. At the
right near by, the cups and saucers were arranged, each cup standing in
its own saucer, not piled up. As it was cold weather Margaret was told
she must bring in hot water and half-fill them just before the meal was
ready, so they would be hot and not chill the coffee; her mother would
empty the water in the tray-bowl when she was ready to use them. Then
they brought out of the china-closet the dishes which were to go into
the kitchen to be heated: the dish for cereal, the small, deep plates to
use with it, the plates and vegetable dish, and the round platter.
"Never serve a hot cereal in a cold dish, or use cold dishes to put it
in on the table," said the aunt. "And never, never ask anybody to eat
hot bacon and potatoes, or anything else which has just come from the
fire, on a cold plate. It is no trouble to warm everything, and it
makes just the difference between a good meal and a poor one. A famous
man once said that if he could have only one thing for his dinner he
would choose a hot plate." Margaret laughed as she began to carry out
the dishes.
Her aunt stopped her. "You have a dinner platter," she said, "get the
pretty round platter; always use that for luncheon and breakfast,
because it looks more informal, and seems more appropriate. And we must
stop a minute to put on the salts; we forgot them." They did not have
shakers, because Margaret's mother thought small, low, open silver or
glass bowls were prettier; these they filled freshly with salt and shook
them evenly, and placed them near the centrepiece at the ends of the
table. They only put on two because the table was small; sometimes,
however, they used four or six, when guests were there.
While the dishes were heating, and Bridget was getting breakfast ready,
they filled the glasses and put the butter balls on the bread and
butter plates; then, Margaret had her lesson in waiting on the table.
"After we sit down," her aunt said, "pass the fruit, going to each
person's left, so he can take it with the right hand and hold the dish
low down. Then put the dish back in the middle of the table, and leave
it there through the meal. If there are flowers or a plant on the table,
serve the fruit from the sideboard, and put it back there when you have
passed it. If you have berries or melons to serve, those may be ready on
the sideboard before breakfast, and a plate with a finger-bowl on it can
stand at each place. The berries may be passed, and each person can lift
off the finger-bowl and doily at the same time and set it near the plate
and serve himself to the berries. Melons are usually set on the table
before breakfast on each plate, the finger-bowl standing near by, but if
you want to have it more elegantly arranged than this, put the melons on
small plates, and after the finger-bowl is removed, lay this plate down
on top of the one standing already on the table. Just now it is
considered very nice to nearly always have a plate in front of one. I
will tell you more about that when we come to serving dinner.
"You can have the hot plates brought into the room when the cereal comes
in with its hot dishes, and you can lift off a fruit-plate, standing on
each person's right, and lay down a hot plate with the small cereal dish
already on it, and when all are around you can pass the cereal, and then
the sugar and cream."
"But," objected Margaret, "I can't carry a tray and take off a plate and
put down a plate all at once, because I don't have three hands, only
just two!"
"No, of course not," smiled her aunt. "But you don't use a tray in
changing plates. You slip off the soiled one with the left hand and lay
down the clean one with the right, holding this clean one over the
other. It really saves time in the end to manage in this way, as you
will see. After the cereal, if those small plates have been so
good-sized as to well cover the hot plates underneath them and so
protect them from cream, all you have to do is to take these off,
leaving the larger plates, using your tray this time and standing always
on the right; put the first dish on the tray and take the next in your
hand and carry them to the sideboard and leave them there and then take
the next two, and so on; never pile your plates. Then pass the bacon
around, going to the left, as with the fruit, and then the potato and
muffins. Bring the cups on the tray, as your mother fills them, and set
them down carefully at each person's right; do not offer a cup to any
one, because coffee is so easily spilled in taking it off and on a tray
and handing it about.
"Few people would ever have fruit, cereal, hot things, and then cakes,
too; but some day you may have fruit, bacon or meat, and then cakes, so
you had better learn how to manage with them. Just have ready small,
hot plates, and bring one at a time and exchange it with the meat plate
as you did before; you must put on two forks instead of one at the left
of each plate when you lay the table, if you are to have a second hot
course.
"You do not take off the crumbs at breakfast because it is such an
informal meal, but you must watch and see if any tumbler needs
refilling, or if anybody needs a second butter ball, and supply it
without being asked. The meat platter, the dish of potatoes, and the
muffins or toast should also be offered twice to every one. Your mother,
however, will ask if any one wants a second cup of coffee, and then you
bring her the cup, and after she has rinsed it out by pouring in hot
water from her little pitcher, she will fill it and you can carry it
back and set it down again. Now that is all, I think, and you can wash
your hands and take off your gingham apron and ask Bridget if you may
call down the family; that is, if you may say to your mother, very
quietly and politely, 'Breakfast is served!'" Margaret laughed, and
smoothed down her nice crisp white apron proudly as she left the room.
LUNCHEON
Laying the luncheon-table proved to be exactly like laying the
breakfast-table, and, as her aunt said, if they were laying a
supper-table that would have also been done in the same way; so really
all Margaret had to learn was how to lay two tables, one for breakfast,
luncheon or supper, and one for dinner.
However, her aunt thought they would use doilies instead of the
lunch-cloth for a change, so Margaret would not think her lesson did not
amount to much, and she got these out at lunch time and put one down for
each person with its square of felt underneath it. In the middle she put
a large doily which matched the others, and added one or two smaller
ones, one for bread, one for a dish of olives, and so on, arranging them
evenly on the table. She put a dish of ferns on for a centrepiece and a
tray for tea for her mother at the end.
"If," said her aunt, "you wish a formal luncheon you lay a pretty
plate--a cold one--in front of each place, and exchange this for a hot
one when you pass the main dish. But when you are just laying a family
table you can put a hot plate down and merely pass the food as usual.
You need not put the dishes of food on the table--just bring them from
the sideboard. But remember at every meal never to let the food get
cold. The vegetables you can keep in covered dishes, of course, but
after you have passed everything so you can leave the room, carry the
meat out and put it in the oven until you want to pass it a second time.
"If you are to have salad, have this ready on the sideboard before
lunch, with its plates, and, if you are to have them, the crackers and
cheese also. You can take off the soiled plates after the meat course,
and lay down clean ones just as before, standing at each person's right,
taking off the soiled plate with the left hand and laying down the
clean one with the right, holding it above the other. Then pass the
salad, on the tray to each one's left, and next the salad dressing or
crackers or olives, or whatever goes with it. After the salad, crumb the
table, both at luncheon and supper, but if you use doilies do not take
the regular crumb-knife and tray, but carry a folded napkin in your
right hand and gently sweep off the crumbs into the tray; a knife might
scratch the table, and would certainly sound disagreeable against the
wood.
"The dessert, which may be fruit, should be ready before the meal on the
sideboard, with the plates and finger-bowls. When the last course before
it is taken off and the crumbs removed, there are no plates on the table
at all; it is the one time when it is cleared. So all you have to do is
to lay down the plates and finger-bowls with the fruit-knives and spoons
and pass the fruit. If you have cake, or preserves, or dessert of any
kind instead of fruit, you do just the same way; lay down the plates
and pass the things."
"But what do I do with the tray and teacups?" Margaret asked.
"Take them off when you do the last plates before the table is crumbed,"
said her aunt. "Take off the bread and butter plates, too. A good way to
do this is to take the large plate on the tray and carry the small one
in the hand. Of course the large bread plate is removed, too, and any
dish of jelly or olives which is done with. But dishes of salted nuts or
candies are left on, to keep the table looking pretty. Now I really
think that is all. Do you think you can serve luncheon as well as you
did breakfast?"
Margaret said she thought she ought to do twice as well, because it was
really the same thing over again.
DINNER
If the lesson on dinner had come first Margaret would have thought it
pretty hard, but after the other two she had just had, it seemed easy
enough.
This time she put on the large pad and the long, heavy dinner-cloth; her
aunt had to stand at the opposite end of the table and help her with
these, and she warned her to always be very careful not to crease the
cloth, because a mussed cloth was worse than none at all.
"Be careful always to have table linen spotless," she said. "If anything
gets on the cloth at dinner, as soon as the meal is over put a cup under
the place and pour a tiny stream of hot water through and then rub the
place gently with a clean, dry cloth and smooth it out with your hand;
leave the cloth on the table till morning, and usually it will be smooth
and dry; if not, take a flat-iron then and quickly and lightly iron the
place; then fold the cloth and lay it away. Most people cannot have a
new cloth on every night, but no one need ever have on a cloth that is
not clean; a good housekeeper never does, so of course you never will."
Margaret said she certainly never would.
"One reason why we use doilies or a lunch-cloth for breakfast and
luncheon and supper is because if these get soiled it is easy to wash
them out at once; it makes housework simpler in the end to have them
instead of using table-cloths three times a day, which are large and
very troublesome to wash. People who once learn to use them never go
back to the old-fashioned way of doing. Now get a pretty centrepiece and
put that on in the middle, and bring the bunch of roses from the parlor;
we will have them to-night instead of the fern-dish, because we want an
especially nice table for you."
After the flowers were on, the silver was laid, almost as at breakfast.
A knife at the right, blade to the plate; a dessert-spoon beyond, for
soup; two forks at the left; the bread and butter plate at the top, at
the left, and the tumbler also at the top, to the right. If they were
having a company dinner, Margaret was told, the bread and butter plate
would not be used, for then a dinner roll would be laid in the napkin
and no butter served at all. The napkin, as before, went to the left,
beyond the forks, and a large, cold plate was laid down between the
silver. The salts were freshly filled and put on, and a glass dish for
jelly at one end of the table. In front of her father's place they laid
a carving cloth, and on it a large knife and fork, putting the tips on a
little rest.
Next they took the soup-plates, the dinner-plates, the large platter and
two vegetable dishes out into the kitchen to be made hot; they also
carried out the bread-plate, the salad-bowl, and the pudding-dish, as
well as the after-dinner coffee-cups and saucers. Then they arranged the
plates for salad on the sideboard, and the dessert-plates, putting a
dessert-spoon and fork for each person on these. While the dinner was
getting ready came the lesson in waiting, as before.
"You see we have laid down cold plates," the aunt said. "Some people
lay down hot ones, as we did at luncheon, but the soup is so likely to
soil them that it is really hardly safe. Besides, dinner is a more
formal meal than the others, so we must be more particular. When Bridget
brings in the tureen she will stand it on the sideboard with the hot
soup-plates, and you are to dip a spoonful of soup carefully in each
plate and carry it on your tray to each person's right and set it
down,--do not offer it on the left. When all are served, carry out the
tureen. If we had no waitress of course your mother would serve the soup
from the table, but this is the way we do when we are nicely waited on.
"When it is time to carry off the soup-plates, take your tray and go to
each person's right and lift the plate, putting the first one on the
tray and taking the next in your hand. Put them on the sideboard, and
carry them out later, very quietly, but do not stop now. Leave the cold
plate on the table still. Then bring in the hot plates and put them in a
pile in front of the carver, slipping out his cold plate first. Bring
in the vegetables and put them on the sideboard; last of all bring in
the meat and set it before the carver; do not leave the room after the
meat is on the table, for it will get cold.
"As each plate is filled, take it to the first person served--your
mother, if you are a family party, and either your mother or a woman
guest first, if you have company; some people always have the mother
served first even if guests are present, and others prefer the other
way; but always serve the ladies first, whether guests are there or not.
Slip out the cold plate and lay down the hot one at the right, as you
have before, and put the cold plates neatly in a pile on the sideboard.
Pass the vegetables next, offering them at the left, and then the bread
in the same way. While this course is eaten, carry out the soup-plates,
if they are still on the sideboard, and fill the glasses.
"When all have finished take off the roast first and carry it out; then
take off the soiled plates and lay down the salad-plates at the right,
as you have done each time, and pass the salad to the left. Take off
these when they are used, with the bread and butter plates, bread and
jelly, and crumb the table, using the knife and tray. Then lay down
before each one a dessert-plate with either a fork or a dessert-spoon on
it, or both, if the dish to come needs them; nowadays this is done even
where the dessert is served at one end of the table. If you can, pass
the pudding, or whatever the sweet is, so that each one can serve
himself, offering it at the left, of course. If it is very soft, or is
something difficult for one to manage in this way, then have the dish
put at one end of the table before your mother. She will put a portion
on the plate before her, removing the spoon as she does so and laying it
at one side, and you can set the plate down before the one you serve
first, exchanging the two plates; this person will also remove his spoon
and lay it down as the plate is slipped away. Stand on the right to do
this; then take the second plate for your mother to fill, and so on.
"It is a good plan to have one extra plate ready, and when you take the
first plate lay this down before your mother, and when you come back
with the second one this will be filled waiting, and you can exchange
the two, and so save time. There will be one over at the end, of course,
and this you can lay on the sideboard.
"When you have company, the coffee is served in the drawing-room, and
you must bring it in on a tray. But when you are alone, and wish to have
it on the table, take off the pudding-dish, when all have finished, and
then all the plates, and bring in the coffee-cups filled on the tray,
and set one down before each, from his right. If you use finger-bowls
after dinner, lay these down, too, a little above each place.
"This is a long lesson, and a difficult one for a little girl, and you
must not be discouraged if it takes you quite a while to learn it well.
Keep on trying, and soon you will be a perfect waitress. Just remember
these things, anyway, and everybody will forgive you if you forget some
others:
"Be sure your hands are clean, your hair very tidy, and your apron white
and starched. Wear silent shoes, and do not clatter the dishes; do not
speak to any one, unless you do not understand what to do next, then
quietly whisper to your mother. Do not offer anybody a cup of tea or
coffee, or a plate of soup, or even a plate with food on it; set these
all down at the right. Offer platters, vegetable dishes, bread, and such
things always at the left. Change all plates at the right. While a
course is being eaten, softly carry out any soiled dishes from the
sideboard and fill the glasses. Watch to see what is needed, and offer
it. Do not offer any one what is already on his plate; that is, if you
are passing a dish all around and see that he has some of it left, skip
him and go on to the next. Now I hear Bridget coming in with the
soup-tureen; run and put on your very best apron and announce dinner as
though you were the finest waitress in the land!"