CHAPTER XXI.

SETTING TABLES, PREPARATION OF FOOD.

Table-cloth—Napkins—Table Furniture—Bread—Butter—Dishes—Soiled Spots—Plates to be warmed in Winter—Certain Dishes served together—Strong flavored Meats—Boiled Poultry—Jelly—Fresh Pork—Drawn Butter—Pickles—Garnishing Dishes—Boiled Ham or Veal—Greens and Asparagus—Hashes—Curled Parsley—Mode of setting Table 109