xt7m901zfb9m https://exploreuk.uky.edu/dips/xt7m901zfb9m/data/mets.xml   Kentucky Agricultural Experiment Station.  journals kaes_circulars_004_590 English Lexington : The Service, 1913-1958. Contact the Special Collections Research Center for information regarding rights and use of this collection. Kentucky Agricultural Experiment Station Circular (Kentucky Agricultural Experiment Station) n. 590 text Circular (Kentucky Agricultural Experiment Station) n. 590  2014 true xt7m901zfb9m section xt7m901zfb9m ` "     __ - By MARIANV BARTLETT and ELIZABETL-I HELTON
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 Attractive Tables for All Your Meals
By MARIAN BARTLETT and ELIZABETH HELTON
Gracious living depends on good food, friendly company, and an
y · attractively set table. A beautiful table with fresh linens; correctly
, placed silver, glassware, and china; and an interesting centerpiece
i adds to the enjoyment of the meal.
The eating area in the home may be the kitchen, living room,
separate dining room, or the family room. Any one of these can be
made attractive and cheerful, but the table should be in keeping with
the room. Fine china and candlelight do not fit in the kitchen.
Your table reveals your personality, imagination, feeling for colors,
balance, and style preference. Casual living is the pattern for many
families today. However, easualness should never become carelessness.
Every woman would like to feel that everything on her table goes
well together. A well—coordinated table results from the selection of
things that blend and give the feeling of unity.
You have learned how to make livable rooms by making the walls,
- the floors, and the furniture go together. On your table you can use
these guides for color, pattern, and texture to achieve a harmonious
table.
. COLOR
Color surrounds you indoors and out. Your table setting is no
, exception. It may be colorful, or an attractive table may be set with
‘· china and linen of white and cream colors. The setting should conform
with the room in color and mood.
Cay—colored mats may be used with plain china. Colorful china,
however, will look its best with plain-colored mats. If dishes have
several colors, plan your mats or cloth, {lowers, and candles so they
will accent the dishes either by repeating a color or using a compli-
mentary color.
Colored glassware is popular and can make an attractive table, but
be sure it does not give the table a spotted look. How does the
beverage look in the glass? Beverages can be uuappetizing in some
colored glasses.
PATTERN AND TEXTURE
Table coverings are your backgrounds for the rest of the table
setting. Texture and pattern are important in the backgrounds. \Vid<·
choices are available today. You can select Hne linens for formal
3

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Fig. `I.—- A pretty breakfast setting (informal}. TA 
tables down to bamboo or plastic mats for the informal table. \¢Vhat- 4
ever your choice for the covering, it will set the stage for the rest of
the table setting.
Casual tables call for heavier fabric. Coarser weave table cover-
ings such as burlap or bamboo give the feeling of informality (Fig. 1).
Formal tables call for more elegant, {incr-textured tablecloths such
as damask, lace cloths, or organdy mats (Fig. 2).
The entire color scheme will be set by the background. Lovely
colors are available in every kind of mat or cloth. The background
should harmonize with your china, and the color should be chosen
from the china it patterned.
Pattern in the background will influence the glassware, china, and
flatware used. \Vhen the background is patterned, plainer china.
glass, and silverware will be best. Too much pattern creates confusion.
HELPFUL POINTS FOR TABLE COMBINATIONS
1. Use plain- or sirnple-patterned table coverings with plain dishes.
Either china or the table covering can have color. The centerpiece
can be the accent. This is one of the safest combinations (Fig. 1).
4

 4 · 2. Include one plain ele1ne11t i11 a setting. TOO much patter11 is
confusing and disturbing. It the silver and china are decorated, a
plain goblet or glass supplies the needed note of simplicity. The
table covering, too, should be plain if patterned dishes are used
(Fig.3).
3. Designs and patterns in the same mood go best together.
Informal stainless steel flatware needs the same inljormality in china
and glassware (Fig. 1). Formal settings suggest dignity and elegance.
Elaborately decorated silver, china, and glassware fall into the liormal
class. If there is color in thc china, the tones should be soft and
subdued. They are rarely vivid. Look for thinness in formal china
and glassware (Fig.   Informal settings suggest gay. less elaborate
patterns. One-sided motifs may be on casual silver and china. Both
china and glasses will probably have a sturdier, thicker look. The
colors may be brighter and sharper. Some informal glass is even
massive. Avoid mixing the delieateness ol? {ine china with the heaviness
of the more casual china. Size z`tI](l daintiness of pattern should be in
harmony too (Fig. 4).
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Fig. 2.- Formal table setting.
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Fig. 3.— Informal setting using plain and figured patterns. $
4. A pattern may be repeated, but not too often. The same
pattern could be used on china and glassware; however, if it is used
on silverware too, it becomes monotonous.
5. Confusion is created when very decorative china and orna— -
mented silver and goblet are placed on a patterned cloth. You may
achieve contrast with plain china and plain backgrounds by using
variety in color. A cluttered appearance results from a crowded table
(Fig. 5).
TABLE DECORATIONS
The Hnishing touch, carefully selected such as flowers and/or
candles, adds much to the appearance of a table. Something may be
added for each meal. lt does not need to he elaborate. In the spring,
summer. and fall, llowcrs are available. Fruits, vegetables, gourds, and
cuttings from some of the shrubs are good for months in which
flowers are scarce. One caution: do not use them when they become
dusty and dirty.
For floral centerpieces. follow the principles of flower arrange-
ment. (Your county extension office has information on [lower ar-
6

 rangements.) Use colors that add to the colors of the china and table
· coverings. By selecting a color from the china and carrying it into thc
centerpiece, an attractive color combination can be achieved. VVhite
linen and china make it possible to use flowers or a centerpiece oil
almost any color.
Most table decorations are seen from all sides and should be equally
attractive from all angles.
V The rules for table decorations are simple. The arrangement should
be low enough so people can see each other across the table and
¤ engage in conversation. The line of length rather than height is good
` for the table. The centerpiece should never occupy more than one-
third of the table space in length and width. Follow basic principles
of flower arrangement: harmonious colors, a point ot interest, and
simple Forms such as horizontal, round, or triangular.
The container for flowers should be in keeping with the style ol?
your china, silver, glass, and linen. Do not use a silver container with
heavy pottery dishes and bamboo mats. And, of course, a iiower
container made of heavy pottery would be just as out ot place with
Hue china, thin goblets, and a {ine dainask tablecloth.
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7

  
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The {lowers used for a centerpiece should also match the mood of _.
the table settings. Pretty, trilly flowers are good for a tea table, a
basket of bright fruit tor a breakfast table. and gourds for a picnic
table. ·
Use of Candles
Candles are olten a part ot the table decoration. The light of the
candles should be above eye level so the flames will not disturb
people when seated. Candles should always be lighted to be cheerful
and serve their purpose.
For simple tables, candlestieks with candles are more in keeping.
Candelabra are used on more {`ormal. elegant tables. The height oi
candles should be watched so they will be in proportion with the
table and its setting.
\\'hite candles are usually used tor formal dinners. For other
occasions candles may be used in colors which repeat a color in the
china or match or contrast with the color in the linens.
(Iaudlesticks are available in pewter. ster=ing. silyerplate. glass.
pottery. brass, wrought iron. and others. They should be in keeping
with the rest ol the table settings.
8

 How D0 You Get a Beautiful Table?
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are the result oi;
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Fig. 6.-—A formal dessert table with flowers and candles in keeping with the
setting.
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Fig. 7.— Semi-formal table setting.
 
6. The correct setting is all the table appointments arranged ac-
cording to the basic rules for each type of meal from family breakfasts
to formal dinners.
COVERINGS FOR YOUR TABLE
"1`ablc linen" is a term used in referring to any table covering.
Toda the are made of linen, ravon, cotton lastic-coated fabric
, 7 7
cork, or paper.
The table covering is the background for china, glassware, and
silver; consequently, it should be appropriately combined with them.
There is a wide choice in color and texture. A change of place mats
or tablecloth can change the entire appearance of the table.
Buying Table Coverings
The table covering should be harmonious with the silver, china,
and glassware.
Fiber content is im iortant. This will make a difference in the
l
price and the wear and care. lt is advisable to follow all the instruc-
tions for care.
10

 How well are the mats and cloth made? The hems should be even
with short, even, straight stitches. Handstitched hems are more at-
t tractive than machine-stitched ones. Hemstitched hems are not so
serviceable as plain hems.
Check the sizing. This is a substance put into the cloth to give it
. · body. Most cloths have some but if there is too much, it will wash
out and the cloth will then become flimsy. Firmness should not
depend on sizing.
To determine if there is too much sizing, rub the folds of the cloth
T together. If there is a change in the firmness, there is too much
sizing.
` When buying table coverings, consider fiber content, colorfastness,
ease of care, quality of workmanship, and size.
Buy the correct size for your table. The tablecloth should be 12 to
15 inches larger than the table on all sides. Place mats are usually 18
inches in length and 1-1 inches wide, and are large enough to accom-
modate a complete place setting. Dinner napkins are 22 to 2-1 inches
square. Luncheon and breakfast napkins vary from 15 to 18 inches
. square. Tea napkins are 12 inches square.
Good linen wears well and retains a good appearance year after
year. Good linen looks better with continued washing. liub the folds
of the cloth together to see if there is sizing. A small amount of
i sizing will help keep the cloth clean.
The best quality of linens are woven with long, uniform flax fibers
which makes the strongest, most even, lustrous yarns. The lower
` quality linens are made of short flax Hbers which makes coarse,
uneven yarn.
Damask, a form of linen, may be plain or figured. Double damask
is heavier than single damask, but will snag more easily. Damask
may be bleached or dyed. There is pure white, oyster (slightly
bleached), deep cream, and pastel-dyed damasks. The oyster or
i cream-colored damask will wear better than the pure white damask,
cotton, rayon, or plastic.
Cotton, rayon, plastics, and other synthetic Hbcrs are less expensive
than good damask. Cotton may be used alone or combined with linen
or rayon. It is sometimes given a permanent finish which makes it
resemble linen. Organdy and other sheer cottons may be used for
cloths and mats.
Most lace cloths are made of cotton. Cotton is also combined with
rayon for a soft-textured lace. It is also being made of some of the
synthetic fibers such as nylon, dacron, or orlon. The finest laces are
made of linen but are also the most expensive.
Plastic-coated fabrics are used a good deal for place mats. They
11

 are made by applying tlrirr plastic coating on fabrics. They look like
cloth, but can be wiped off with a damp cloth. These are more .
attractive than the plastic Hlm.
Silence cloths should be used under cloths when the table has no
protective coating.
Care of Table Coverings
lf any repair work on linen is necessary, do it before laundering.
Remove any spots before laundering.
Use warm suds and several rinses of clear water. Iron cotton, ,
linen, and rayon while still damp. Your linen will look its best if it p
is ironed first on the wrong side and then on the right side. Fold as ~
few times as possible. Rolling tablecloths on a cardboard tube is a
good way to store large ones. Store them away from heat.
DINNERWARE FOR YOUR TABLE V
Dishes today are made of china, earthenwarc, or plastic.
1. China or porcelain (similar to china) gives a clear bell—like
tone when tapped lightly with the fingernail. China, unless very
heavy, is translucent. lf a plate is held up to the light, you can see
through it. China is non-porous and durable.
2
2. Earthenware consists of three kinds:
Scmi—uitrcou.s· is not so glossy as china, is fairly durable, and
inexpensive. If tapped with the fingernail it will not ring.
Semi-vitreous dishes are porous. They are unsanitary when
chipped because the dishes will absorb food and dirt.
Stoneware is fired earthenware that resists heat. It is sturdy '
and rustic and often used for kitelrcnware. Ovenware, which
is seen so much today, is stoneware.
Pottery is thc third kind of eartlrenware. It usually does not A
last long, for it tends to break easily.
I3. Plastic ware is either very light and flimsy or heavy and durable.
The heavy ones will not break if dropped. Knives, however, may
scratch plastic dishes. These dishes should be rinsed as soon as
possible so they will not stain. They may melt if used for cooking.
Buying Dinnerware
\\’hat points need to be considered when you are choosing a
dinnerware pattern? Dinnerware, flatware. and glassware should be
thought of together. These are basic and will last a long time.
Variation may be obtained in place mats, tablecloths, and centerpieces.
12

 The dinnerware you choose should have a design that you like and
_ that conforms with your home and furnishings. There is dinnerware
that goes with modern. traditional. Early American. or Provincial
furnishings.
· You may Hnd it advisable to have a breakfast set to use for
everyday and a set of good china.
Questions you need to ask yourself before selecting dishes are:
Are the shapes of the dishes practical?
V Are the dishes easy to handle?
Are the handles on the cups and coffee pot easy to grasp and
l are they on securely?
Are all the pieces easy to clean?
Check the dishes for defects such as dark spots. warped pieces.
. and marks on the face of the dish. Is the glaze smooth and uncracked?
Hold the plate at an angle to the light; the glaze should reflect light
evenly. Ask about the gold decoration. If it is coin gold it should
wear well. Luster gold will cost less, but will not wear so well.
How much dinnerware should you buy? Buy dinnerware to suit
the size of the family, the amount of entertaining you do, and the
storage space you have available. Buy what is needed and then add
A' to it. You can buy patterns in open stock which will allow you to
purchase dishes by the piece as they are nee‘ —’ 2 VV -4  _ l
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Fig. 9.— Plain, semi-ornate, and ornate silver.
Plate, A-A Plus Plate, Double Plate XX, Triple Plate (seldom used),
to the best quality which is Quad Plate.
Stainless steel is used a great deal for everyday family use because
it will not tarnish, and it is durable. It is usually quite simple in
design. .
Flatware should be chosen to harmonize with the rest of the table
settings. Silver may be ornate, semi-ornate, or plain. Ornate patterns 4
are more formal and require more elaborate table arrangements.
The semi-ornate and plain patterns go with more things and allow
a wider variety of table setting combinations. The perfectly plain
silver will show scratches more than the others. The small scratches
seen on sterling do not harm it. These fine lines blend and give a
soft, aged appearance called “patina.”
Buying Flatware
1. Buy a pattern that will combine with your china and crystal. T
It should be a pattern that you will like years from now as well as
you do now. The pattern selected should please your husband, and
fit the type of life you lead.
2. Study flatware by place settings rather than by separate pieces.
3. ]udge the silver for;
Balance. The relationship of the figures and spaces in the
design should be good. The handle should be in pleasing
proportion to the rest of the knife, fork, or spoon.
16

 l Rhythm. The figure in the design should be repeated in a
way that is pleasing to the eye.
Harmony. Each part of the design should complement each
· _ other part.
Unity. A feeling that the design is a whole, rather than a
series of things.
Care at Flatware
Silver flatware will be better if used fairly regularly. It will not
tarnish as rapidly if used daily. Flatware should be washed as soon
as possible after a meal. Don’t leave it unwashed overnight if possible.
Wash in hot, soapy water. Rinse and dry carefully.
Silver should be carefully put away. It should be kept in an
A anti-tarnish silver chest, a lined drawer, or in soft, treated—fabric rolls.
Treated cloth can be bought by the yard. Salt should not be left in
sterling shakers.
Hollowwear, which includes all metal pieces not classified as
flatware, can be kept in covers made from nontarnishing cloth, and
ordinary amounts of tarnish can be removed by using a fine cream
or liquid polish. Dip—type cleaners are not recommended. Use a soft
cloth and a lengthwise motion when applying the polish. After the
,_ silver is polished, it should be washed, rinsed, and dried.
SETTING THE TABLE
, The rules for setting the table are based on convenience and
A commonsense. These rules contribute to a neat, orderly appearance of
the table. A correctly set table requires no more time tllilll does the
table prepared with little regard for accepted rules.
 I Basic Rules for Setting the Table
1. Spread a silence cloth of felt or heavy cotton material under
the tablecloth. This protects the table, helps prevent noise, and gives
a smooth appearance to the tablecloth.
2. The tablecloth should be placed with the center fold on a
straight line through the center of the table with a drop of equal
length on all sides of 12 to 15 inches. Place mats should be arranged
so that the threads are parallel to the edge of the table. Xlats should
• not be placed diagonally on the table.
3. The table decoration is usually placed in the center of the table,
but it may be placed at the end (Fig. 2). It should be low and not
crowd the table. The decoration for a bullet meal may be taller and
placed at the back or end of the table.
17

 4. A “cover” consists of the china, glasses, silver, and napkin for »
each person. Twenty to 24 inches should be allowed between the
center of one plate and the center of the next plate.
5. Plates and silver should be placed 1 inch from the edge of the
table. _' —
6. Place the knife at the right of the plate with the cutting edge
toward the plate.
7. Place the spoons, with bowls facing up, at the right of the
knife.
8. Forks are placed at the left of the plate with the tines up.
9. Silver is arranged in the order it is to be used, from the outside
in. This generally accepted rule of arranging silver, so that the first
piece you use is farthest from the plate, puts you at ease in knowing p
which spoon or fork to use first. For example, if salad is the first
course, the luncheon fork is placed farthest from the plate (Fig. 4).
In formal settings, the smaller fork is placed next to the plate and
used as the dessert fork (Fig. 2). p
10. Place the butter spreader across the upper right-hand side of
the bread-and—butter plate. The blade is turned toward the center of
the plate. It may be parallel to the edge of the table or to the other
silver. The bread-and-butter plate is placed at the tip of the forks. T
11. The salad plate is placed a little to the left of the tip of the
fork and to the left of the bread-and-butter plate. ·
12. The water glass is placed above the point of the knife. Other
glasses are placed slightly to the right of the water glass at the tip of
the spoon.
18. Salt and pepper sets are placed between each two covers in
line with the glasses, or individual sets are placed above the center of x
each plate.
14. The napkin is placed at the left of the fork. The hem should be
parallel to the edge of the table and the forks, so that the lower open
corner is nearest the plate (Figs. 2 and 10). The napkin may be on
the service plate for formal occasions.
15. The host and hostess are usually seated at the ends of the
table. If guests are present, the female guest of honor is seated on the
right of the host; the male guest of honor is seated on the right of I
the hostess.
SETTING THE BUFFET TABLE
The buffet meal is a gracious and easy way to serve more guests
than can be seated at the dining table. The buffet is a popular form
18

     @lil‘“Ellf o   i@ l i
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Fig. 'IO.— Diagram for setting a table.
of entertaining in small apartments as well as in spacious homes. The
success of the buffet meal depends upon careful planning. The
l arrangement of the food and decorations should present a beautiful
picture. The table should not appear crowded. The colors in the
decorations and food should harmonize with colors in linens, china,
and glassware.
T The buffet table may be set in the dining room, on the porch, or
in one end of the living room. Small tables may be provided so the
guests may carry their served plates to these tables. Sometimes these
>· tables are set with the serving silver; at other times, there are smaller
tables or TV trays for convenience if desired.
The buffet table is usually set so guests may pass around the table.
, However, the table may be placed against the wall. The table decora-
tion should be placed at the back of the table to provide a colorful
background for the platters of food.
` The buffet table should be arranged for ease of service. The stack
of six or eight plates is placed on the left of the main course. The
serving silver is placed on the right side of the dishes and platters of
· food. If a salad fork and spoon are to be used in serving the salad,
the spoon is placed on the right and the fork on the left side of the
salad bowl or platter.
Guests serve themselves to the food as they pass around the table,
The servicemay be either to the right or left; however, it is easier to
move to the left, thus having the right hand nearer the table for ease
of service.
The silver, napkins, and beverage should he the last items arranged
on the table as they are inconvenient to carry while serving the plate.
Should the buffet table appear crowded, the silver, napkins, and
beverage may be placed on a table near the buffet.
19

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(`m¤;i•·i‘;1tivu Extvnsion \\'ork in Agriculture sind Home Economics: College nf Agriculture
and llmnn Ecomnnics. University of Kentucky, Lexington. and the United States Depzirt-
rnvnt of .»\;;rirulturo. ccmpcrntimz. \Villi:nn A, Suziy. Director, Issued in furtlierunce 0f the
Acts 0f May 8 and June 30. 1914.
IONI-4-63