This section is from the book "Cook Book", by The Ladies of the Church of the Good Shepherd.
[By Permission Ladies' Home Journal].
In setting: a table, the dishes should be placed with regularity, that the eye may not be "teased" by anything out of line.
All elaborate folding of napkins is out of date, and they are now simply laid at the right of each plate, and rolls, or pieces of bread cut two inches thick, laid upon them. All the knives and forks to be used throughout the meal, may be placed upon the table.
At a formal dinner or luncheon nothing is admissible upon the table but the flowers, fruit, bonbons, cakes, salted almonds, olives and other relishes, while at a family dinner the meats and vegetables, of course, occupy the prominent places. The custom of scattering ornamental spoons about a table, for which there is no use, Is certainly not in the best taste.
A bell may summon the members of a household together at meal times, but when guests are present, a dinner or luncheon should be formally announced by the words—honorable from long use and association—-'Madame, dinner is served".
Going in to dinner the host leads the way with the lady he desires most to distinguish, while the hostess closes the procession with the gentleman whom she intends seating at her right hand. It has been customary, of late years, for the gentlemen to find in their dressing room tiny envelopes addressed to them, containing cards upon which are written the names of the ladies whom they are expected to take in to dinner. It saves some trouble to the hostess, as each gentleman co-operates with her in finding his way to the lady designed for his special attention.
At a luncheon the hostess asks her friends to follow her to the dining room, without formality.