The Ladies' Book of Etiquette, and Manual of Politeness

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.