Publisher's Synopsis
Excerpt from Grayville Cook Book, 1912-1913
The term cover includes a plate, tumbler, napkin, and such silver as is needed by one person, in partaking of the various dishes of the meal, laid in suitable space. The plate occupies the center of this space; at the right of the plate the knives are disposed in order of use, the one farthest from the place being the first used. Beyond the knives are disposed the soup spoon (bowl upward) and fork for oysters, when these articles are included in the menu. At the point of the knife the tumbler is placed, and on the plate, the napkin, neatly folded. When the plate holds oysters, melon, fruit, cocktail etc., the napkin is laid beyond the forks. At the left of the plate the forks, tines upwards, are disposed in the order of use, the one farthest from the plate being the one first needed. For other meals than dinner, a butter plate, or a bread and butter plate with spreader across one side, may be used; this plate stands above the forks and a little to the right of them.
When the meal is served from the side table, the space within the covers is reserved for ?owers with possibly a dish or two of bonbons, which serve as part of the decoration. After jellies, pickles, olives, rolls, wafers, etc., have been passed, they are returned to their respective place on the sideboard, as no food other than that on individual plates, appears upon the table. The waitress keeps an eye upon the plates and is quick to note and supply the needs of any one.
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