Publisher's Synopsis
Excerpt from The Hostess of to-Day
T able linen should be laundered without starch and ironed while very damp. Fi'able-cloths should be folded once in iron ing and rolled on a stick or laid in loose folds to avoid creases. Napkins should be folded four times in ironing, then folded once more with the hand to hold the bread or roll, and should be placed at the left of the forks. If a service plate is not used, put the napkin holding bread in its place directly in front of each guest.
To saute means to cook in a very small amount of butter, fat, or oil until brown, in a frying or saute pan.
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