Excerpt from How to Set the Table: Being a Treatise Upon This Important Subject The same. Here you may use a cloth or a bare table; the latter is preferable providing the table is well polished. A few owers or a fern stand may be placed on the mirror in the centre, a rack of toast on one side, a tray of rolls on the other. At each place a plate holding a fruit doily; a finger bowl just on the left, a meat fork, and the breakfast napkin. On the right a plain knife, dessert spoon for the cereal, egg spoon, and orange spoon. Back of the finger bowl, on a fruit plate, a fruit knife. At-the head, to the left, bread and butter plate with butter spreader, to the right the water glasses; between these the individual salt cellars with individual salt spoons. In front of the hostess place a neatly arranged dish of fruit.

In front of the host, a hot - water covered dish containing the cereal, or, if cereal is not used, scrambled eggs. Fruit is usually served first, then cereal, then meat or eggs and coffee. If owers are not accessible or fern stand not at hand, place the fruit in the centre of the table. The complete breakfast service consists of fruit basket or dish, individual fruit plates, knives or spoons, finger bowls and fruit doilies. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work.

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