.

PRELIMINARY PLAN

If possible, arrange to give this lesson before Lesson VIII in the
series of "Twenty Lessons in Cooking" is given; then the emphasis in
that lesson may be put upon the food to be served, proper combinations,
etc., while this lesson gives the drill in the arrangement and handling
of the dishes.

It is desirable to give the pupils a thorough drill in table setting and
table service, since much of the pleasure derived from eating depends
upon the attention paid to these processes.

Be careful to see that everything necessary is on hand to set the table
simply but daintily. For class practice a small table may be set for
four. This will necessitate a table-cover, four or more dinner plates,
four bread-and-butter plates, four tumblers, four cups and saucers, four
knives, four forks, four teaspoons, four napkins, a salt-cellar, a
pepper-shaker, a platter, one serving spoon, and one serving fork. If
these things are not already in the school, probably they can be brought
from home by the pupils. If linen cloths are not used and cannot be
afforded on the tables in the homes, the pupils should be taught to use
a white oil-cloth.

Have a diagram made on the black-board by one of the pupils of the
arrangement of an individual place at the table.

[Illustration: _Fig. 1._--Arrangement of an individual place at table
1. Knife 2. Spoon 3. Tumbler 4. Fork 5. Napkin
6. Bread-and-butter plate 7. Dinner plate]

METHOD OF WORK

The process of table setting should be demonstrated with the materials
at hand, and the work should be adapted to home conditions.

If there is no available table in the school-room, the desk tops may be
used for individual places.

Reasons for the arrangement of the table should be given--the
convenience of placing the knives and the spoons to the right, the forks
to the left, the cup and saucer and the tumbler to the right, the use of
the napkin, etc.

LESSON VII: WAITING ON TABLE

SUBJECT MATTER

The one who is to wait on table must be careful to see that everything
is in readiness before the meal is announced, so that she can do her
work easily, without subjecting those at the table to unnecessary delay.
She should have water, bread, and butter (if used), hot dishes ready for
the hot foods, and dessert dishes conveniently at hand. She must see
that her hands are perfectly clean and her hair and dress in order. A
clean, neat apron will always improve her appeara