he parlor-maid or a footman passes a dish or a
basket of dinner rolls. If rolls are not available, bread cut in about
two-inch-thick slices, is cut cross-ways again in three. An old-fashioned
silver cake basket makes a perfect modern bread-basket. Or a small wicker
basket that is shallow and inconspicuous will do. A guest helps himself
with his fingers and lays the roll or bread on the tablecloth, always. No
bread plates are ever on a table where there is no butter, and no butter
is ever served at a dinner. Whenever there is no bread left at any one's
place at table, more should be passed. The glasses should also be kept
filled.

=PRESENTING DISHES=

Dishes are presented held flat on the palm of the servant's right hand;
every hot one must have a napkin placed as a pad under it. An especially
heavy meat platter can be steadied if necessary by holding the edge of the
platter with the left hand, the fingers protected from being burned by a
second folded napkin.

Each dish is supplied with whatever implements are needed for helping it;
a serving spoon (somewhat larger than an ordinary tablespoon) is put on
all dishes and a fork of large size is added for fish, meat, salad and any
vegetables or other dishes that are hard to help. String beans, braised
celery, spinach en branche, etc., need a fork and spoon. Asparagus has
various special lifters and tongs, but most people use the ordinary spoon
and fork, putting the spoon underneath and the fork, prongs down, to hold
the stalks on the spoon while being removed to the plate. Corn on the cob
is taken with the fingers, but is _never_ served at a dinner party. A
galantine or mousse, as well as peas, mashed potatoes, rice, etc., are
offered with a spoon only.

=THE SERVING TABLE=

The serving table is an ordinary table placed in the corner of the
dining-room near the door to the pantry, and behind a screen, so that it
may not be seen by the guests at table. In a small dining-room where space
is limited, a set of shelves like a single bookcase is useful.

The serving table is a halfway station between the dinner table and the
pantry. It holds stacks of cold plates, extra forks and knives, and the
finger bowls and dessert plates. The latter are sometimes put out on the
sideboard, if the serving table is small or too crowded.

At little informal dinners all dishes of food after being passed are left
on the serving table in case they are called upon for a second helping.