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309
The Ladies' Book of Etiquette, and Manual of Politeness
·
Florence Hartley
78
The
main
point
in
the
arrangement
of
the
table
itself,
is
to
secure
beauty,
without
interfering
with
conversation.
The
table
cover
and
napkins
must
be
of
snowy
damask,
the
glass
clear
as
crystal,
and
taste
must
preside
over
each
detail.
Let
nothing
high
be
placed
on
the
table,
that
will
effectually
separate
the
guests
from
each
other.
There
should
be,
first,
a
handsome
centre
piece,
and
this
may
be
of
glass,
silver,
or
china,
and
not
too
high
or
large,
and
must
be
elegant
as
a
work
of
art,
or
it
is
better
omitted
altogether.
Preserve
or
fruit
stands,
tastefully
decorated,
with
the
fruit
on
fresh,
green
leaves,
and
flowers
mingled
with
them,
form
exquisite
centre
pieces.
A
pyramid
of
flowers,
or
tasty
vase
or
basket,
forms,
too,
a
beautiful
ornament
for
the
centre
of
the
table.
In
addition
to
this,
the
French
scatter
vases
of
flowers
all
over
the
table,
at
the
corners
and
in
the
centre.
Some
place
a
small,
fragrant
bouquet
before
the
plate
of
each
guest.
Nothing
can
be
more
beautiful
than
this
arrangement.
Glasses
of
celery,
dishes
of
clear,
transparent
jellies
or
preserves,
exquisite
little
glass
plates
of
pickles
should
stand
in
order
on
the
table.
Place
before
each
guest,
the
plate,
knife,
fork,
spoon,
four
wine-glasses
of
various
sizes,
the
goblet
for
water,
napkin,
small
salt
cellar,
salt
spoon,
and
roll
of
bread.
Place
none
of
the
meats
or
vegetables
upon
the
large
table.
These
should
all
be
served
at
a
side-table,
each
guest
selecting
his
own,
to
be
handed
by
the
servants.
The
first
course
is
soup.
As
this
is
not
meant
to
destroy
the
appetite
for
other
viands,
it
should
be
light,
not
too
rich
or
thick.
Let
the
servant
hand
one
ladlefull
to
each
person.
If
you
have
more
than
one
kind,
he
must
first
inquire
which
each
guest
prefers.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
