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diff --git a/old/62208-0.txt b/old/62208-0.txt deleted file mode 100644 index e928711..0000000 --- a/old/62208-0.txt +++ /dev/null @@ -1,1717 +0,0 @@ -The Project Gutenberg eBook, How to Fold Napkins, by Anonymous - - -This eBook is for the use of anyone anywhere in the United States and most -other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms of -the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you'll have -to check the laws of the country where you are located before using this ebook. - - - - -Title: How to Fold Napkins - Abundantly Illustrated with Many Handsome Styles and Diagrams Which Show How It is Done - - -Author: Anonymous - - - -Release Date: May 23, 2020 [eBook #62208] - -Language: English - -Character set encoding: UTF-8 - - -***START OF THE PROJECT GUTENBERG EBOOK HOW TO FOLD NAPKINS*** - - -E-text prepared by Charlene Taylor, Paul Marshall, and the Online -Distributed Proofreading Team (http://www.pgdp.net) from page images -generously made available by Internet Archive (https://archive.org) - - - -Note: Project Gutenberg also has an HTML version of this - file which includes the original illustrations. - See 62208-h.htm or 62208-h.zip: - (http://www.gutenberg.org/files/62208/62208-h/62208-h.htm) - or - (http://www.gutenberg.org/files/62208/62208-h.zip) - - - Images of the original pages are available through - Internet Archive. See - https://archive.org/details/howtofoldnapkins00whit - - -Transcriber’s note: - - Text enclosed by underscores is in italics (_italics_). - - Text enclosed by equal signs is in bold face (=bold=). - - Small capitals have been converted to SOLID capitals. - - - - - -APPENDIX TO THE STEWARD’S HANDBOOK. - -HOW TO FOLD NAPKINS. - -Abundantly Illustrated - -With Many Handsome Styles and Diagrams -Which Show How it is Done. - - -[Illustration] - - - - - - -Chicago, Ill. -Jessup Whitehead, -Publisher Hotel Cook Books, -183 North Peoria Street. - -1888. - -John Anderson & Co. -Printers, -183-187 N. Peoria St., Chicago, Ill. - - - - - CONTENTS. - - PAGE. - Introduction 5 - The Escutcheon 7 - The Chestnut Pocket 8 - The Shield 8 - The Mitre 8 - The Cornucopia 9 - The Crown 9 - The Scroll 10 - The Slippers 11 - The Cocked Hat, or Boat 11 - Another Boat 12 - The Hamburg Drum 13 - The Heraldic Rose and Star 14 - The Minarettes 14 - The Shell 15 - The Fan 15 - The Rosette Fan 16 - The Victoria Regia 16 - The Swan 16 - Lorgnettes 17 - The Pyramid 17 - The Fleur-de-Lys 18 - The Archbishop’s, or Double Mitre 18 - The Bread Basket 19 - The Flower Basket 20 - The Imperial Crown 20 - The Double Horn of Plenty 21 - The Colonne de Triomphe 21 - The Tulip 22 - The Bridal Serviette 23 - The Prince of Wales’s Feather 24 - - - - -INTRODUCTION. - - -The folding of the serviette may often be made complimentary to the -guest. Not only does “the Bridal” point out its special application; -but “the Crown,” “the Prince of Wales’s Feather,” and “the Mitre.” “The -Boat” is appropriate when a naval chief is the honored guest; “the -Colonne de Triomphe,” for the entertainment of a hero fresh from a new -victory; “the Victoria Regia” for a distinguished botanist, and “the -Fan” for a reigning belle, so may “the Cocked Hat” be made available -when a military hero is entertained, and “the Heraldic Rose” for a -guest whose hobby is with things that appertain to the board. - -In the days of our forefathers the quantity and quality of the viands -were thought of more consideration than the appointments of the table. -Provided the hospitable board groaned beneath the combined weight of -substantial food and a silver service, the banquet was pronounced -magnificent. Now we have changed all that. The contents of the dishes -have become secondary in importance to the decorations. The eye must -be feasted as well as the palate. Heavy silver ornaments have given -place, or at least are associated with, vases of crystal and abundance -of flowers, with scent fountains and the choice fruit selected for -dessert. The folding of the serviette, or table napkin, was always -a matter of attention; at the present moment it is doubly so, when -the luxury of table decorations are carried to such an extent that -ingenuity is constantly on the strain, not only to produce every -possible variety of _cartes de menu_, but even fanciful stands to hold -them or the guests’ name-cards in a prominent position. The parlor maid -or the waiter, or the dainty mistress of the house herself, must look -to their laurels in the matter of folding serviettes, or the other -showy trifles placed on the board will cast the attractions of the -table napkin completely into the shade. To fold them well in the more -elaborate styles, it is necessary that they should be made of very -fine, but rather stout damask, starched more or less, quite fresh and -nearly new. Old damask, that is soft, will not take the more elaborate -forms. Each serviette, previous to folding it, should be laid on the -ironing-board damped with (raw) starch, smoothed with a hot iron, -and immediately folded whilst crisp and steaming. It not only folds -better, but preserves the form longer by such means; and unless this -is attended to designs like “the Fan,” “the Victoria Regia,” “the -Bridal,” and “the Colonne de Triomphe,” could not effectually be made. -“The Boat” and “the Basket” also require very stiff serviettes. The -serviettes must be exactly square, and pains taken to make the sides -perfectly even and true. - - - - -FOLDING SERVIETTES. - - -THE ESCUTCHEON. - -[Illustration: Fig. 1.] - -[Illustration: Fig. 2.] - -This is one of the easiest methods possible of ornamentally folding a -serviette, and we recommend a novice to commence with it. Indeed, we -have arranged the folding as progressively as possible. Although it -will sit more crisp and fresh in appearance if made with a fine new -well starched material, the Escutcheon can be made very well with old -or even crumpled damask, though, of course, serviettes should always -be scrupulously clean and smooth. First, fold the serviette in half -lengthwise; and then fold it in half again lengthwise, keeping the -edges to the lower end, which comes where in the diagram A A and B B -are marked (see fig. 1). It is necessary to be always very precise in -making the folds, bringing the edges and corners exactly to meet, a -rule which applies to all the designs; but without strict attention to -which, the more elaborate patterns cannot be represented. - -Now turn over each end of the serviette (which you have already folded -in four), in the manner shown in fig. 1, creasing it quite flat. Then -take one of the ends and roll it up in the manner shown in fig. 2, from -C to D. Take the other end, E, and roll it in the same way. It is to be -observed that these rolls are brought exactly to meet (not to overlap) -the triangle formed at the top. It is, however, necessary to remark -that the napkin is to be rolled in the reverse way from that apparent -in the illustration; that is, to be rolled _under_ and not _over_, a -difference which must not be neglected. Keep the rolls one in each -hand, and with a twist of the wrist bring over the roll C, to the point -F (causing the fold marked by the dotted line), and with a twist of the -other wrist bring the roll up to the same point to match it. Then lay -it flat on the table, the rolls underneath (see fig. 3), and keeping -them down with the hand, raise the other part and shape it as shown in -fig. 4, and slip the dinner roll in the hollow at the back. - -[Illustration: Fig. 3.] - -[Illustration: Fig. 4.] - - -THE CHESTNUT POCKET. - -[Illustration: Fig. 1.] - -[Illustration: Fig. 2.] - -Fold the serviette in half both ways, and open it again. Bring all the -corners to the centre. Turn it over and again bring all the corners -to the centre. Turn it back again and slip the chestnuts in the four -pockets to be observed in fig. 1. - -Fig. 2, the Pocket Serviette, is made in the same way; but the corners -are brought three times, instead of twice, to the centre, turning it -each time (see fig. 2). - - -THE SHIELD. - -[Illustration: Fig. 1.] - -[Illustration: Fig. 2.] - -The Shield is almost identical with the Escutcheon; there is, however, -a slight difference, which forms a little variety and practice in the -art of napkin-folding. - -[Illustration: Fig. 3.] - -[Illustration: Fig. 4.] - -First form fig. 1, as for the Escutcheon. Next roll up the two ends -in the manner shown in fig. 2; that is, make the rolls outwardly, not -under as in the previous direction. The serviette will now resemble -fig. 3. Then set it into form, and place the bread inside. The face of -it will stand perfectly upright and resemble figure 4. - - -THE MITRE. - -The Mitre is a well-known device, and one which always looks effective. -It is not unlike the Crown. Fold the damask in half, and turn down the -two corners to meet at both ends, in the manner shown in fig. 1, taking -care to let them meet very exactly and not overlap. Fold it in half at -the line A to B, fig. 1, to ascertain the centre. Open this last fold -again and bring the two points to the centre like fig. 2. Fold these -together at the dotted line with the points _outside_, let down one of -these corners again, and turn in the two points A and B also, to make a -triangle uniform with the others: it will now resemble fig. 3. Turn the -serviette over; let down the point on that side: it will then resemble -fig. 4. Turn in the corners A and B, by the line marked. Turn up the -point D to its former position: it will now resemble fig. 5. Slip the -hand inside the hollow to be found at the broad end, and shape it like -a cap, and the Mitre is complete. - -[Illustration: Fig. 1.] - -[Illustration: Fig. 2.] - -[Illustration: Fig. 3.] - -[Illustration: Fig. 4.] - -[Illustration: Fig. 5.] - -[Illustration: Fig. 6.] - - -THE CORNUCOPIA. - -Cornucopias are easily folded, and very effective down a long dinner -table, with a single scarlet geranium flower at the apex of each. Halve -the serviette lengthways; turn down the corners at the two ends to meet -in the centre and form a triangle, like fig. 4, in the Crown. Take -the corners at the base and bring them to the apex, like fig. 1. Then -double it together with folds inside: it will now appear like fig. 2. -At the side marked A, there are three folds. Set it upright over the -dinner roll, with two of these folds one side and one on the other. -Shape it nicely, keeping the space from B to C close. - -[Illustration: Fig. 1.] - -[Illustration: Fig. 2.] - -[Illustration: Fig. 3.] - - -THE CROWN. - -This is a handsome design, and is one which requires very well starched -damask. The bread is placed inside, underneath the crown. Now that -flowers are so much used, nothing could have a more charming effect -than a slight wreath of flowers round the base of it, at the part -marked A to B, in fig. 1. Fig. 2 represents the serviette laid on -the table. Fold it exactly in half from A to B, open and fold the -reverse way, from C to D. Open it again. These creases are merely made -to ascertain the true centre. At it lies, turn all the points to the -centre, and crease down in the manner observed in fig. 3, which forms -a diamond. Take the four corners of the diamond and fold them to the -centre again. The serviette will still preserve the shape shown in -diagram fig. 3, but be smaller in size. Bring the top, A, to the right -hand, B, and the left hand, B, to the other, A; it will now resemble -Fig. 4. Fold down the corners, E F and G H, parallel to the line I -J; it will now resemble fig. 5. Put the hand inside it at the broad -end, and shape it like a cap, over the hand, folding one end into the -other as shown at C, in fig. 5, The stiffness of the damask should be -sufficient to keep these last folds in place; the corner fold should -just be turned one corner within the other as an envelope, and pinched, -to secure its remaining firm. - -[Illustration: Fig. 1.] - -[Illustration: Fig. 2.] - -[Illustration: Fig. 3.] - -[Illustration: Fig. 4.] - -[Illustration: Fig. 5.] - - -THE SCROLL. - -[Illustration: Fig. 1.] - -[Illustration: Fig. 2.] - -[Illustration: Fig. 3.] - -The Scroll is simple to fold. It is represented complete (fig. 3). -The bread is under the centre, on which the name card may be laid. -It does not require to be stiff. First fold the serviette four times -lengthways. Fold down one end in the manner shown at A, in fig. 2. Then -fold the end A completely across, forming the line, B B. Roll up the -end A, and produce the fig. 3. Treat the other side in the same way. -Fig. 3 illustrates the process. The space in the middle, A, fig. 1, is -closed over the bread. - - -THE SLIPPERS. - -[Illustration: Fig. 1.] - -[Illustration: Fig. 2.] - -[Illustration: Fig. 3.] - -[Illustration: Fig. 4.] - -The Slippers are very easy to make. Double the serviette four times -lengthways. Then fold like fig. 1. The ends are simply rolled, taking -the corners in the method shown in fig. 2; bringing them over as shown -in fig. 3, and with another turn forming the Slippers (fig. 4). Secure -the point at A, with the left hand, whilst rolling up the other side; -and then hold both points together with the left hand and place the -right in the top of the Slippers, setting them over the dinner roll, -which should be placed underneath at B, fig. 4; and the Slippers -pinched close together at the top over it. A few flowers in the hollows -of the folds is a pretty addition. - - -THE COCKED HAT, OR BOAT. - -[Illustration: Fig. 1.] - -[Illustration: Fig. 2.] - -Fold a serviette in half lengthways (see fig. 1), then in half again -(fig. 2). Fold it lengthways again, with the edges-inside, in the way -shown in fig. 3. Fold it in half lengthways at the dotted line with the -edges outside. Turn down the corners in the manner explained by fig. -4, both sides alike; it now resembles fig. 5. Turn in the superfluous -end C, shown in fig. 4, inside the hat: this makes it resemble fig. -6. Shape it with the hand and slip it over the dinner bread. If the -edges are left outside in folding (fig. 3), when finished, a space will -be offered at the top wherein a few flowers may be placed. A Boat -may also be folded by this diagram by reversing its position on the -plate. A still better way to make the Boat is to double a serviette in -half lengthways, and again the reverse way. Fold the two edges to the -centre: this makes an oblong. Turn it over on the other side. Turn two -of the corners to meet in the centre; must not be opposite corners, -but both at the right end. Turn the two left end corners half to the -middle. Iron down. Then fold the whole in half lengthways, having the -corners inside. This completes the Boat. Put the bread underneath. - -[Illustration: Fig. 3.] - -[Illustration: Fig. 4.] - -[Illustration: Fig. 5.] - -[Illustration: Fig. 6.] - - -ANOTHER BOAT. - -[Illustration] - -[Illustration: Fig. 1.] - -[Illustration: Fig. 2.] - -[Illustration: Fig. 3.] - -The Boat is exceedingly pretty, especially if freighted with a few -flowers. The serviette should be well starched to sit firm and sharp, -and must be an exact square. First fold it in half like a shawl. Next -take the corner A (fig. 1), and bring it to C. Turn over the serviette -on the other side. Take the corner B, and bring it to C in the same -way, but on the other side: this forms fig. 2. Fold fig. 2 in half by -the line in the centre, bringing D to E, and forming fig. 3. Fold the -point F to H. Turn over the serviette and fold G to H, on the other -side; this produces fig. 4. Fold the half of the end J to K, producing -fig. 5. Fold L to K, on the other side. These folds must be so made as -to leave the upper part of the serviette, which will now again open and -look like fig. 3, from F to G. Slip the hand inside here, round it open -a little, and so bring F to meet G, making it flat the reverse way: -this is represented by fig. 6. Turn down the whole point M to N, on -the thinnest side, like fig. 7. Slip in the thumbs at the opening at O -in fig. 7, and holding the last fold firmly down; dexterously turning -the Boat inside out: the inside fold resembles a capital A. Pinch the -sides of the A the other way, making it an A again; and drawing out -the Boat lengthways. Shape it a little with the hand. The bread may be -slipped under the centre, A, or cabin of the Boat, provided it is not -too large. A pretty addition to this would be to attach the _carte de -menu_, by the means of a Chinese ribbon, to a chip, spill, or blender -stick, and fix it in the Boat as a sail. The name card may also be -attached to resemble an additional sail. - -[Illustration: Fig. 4.] - -[Illustration: Fig. 5.] - -[Illustration: Fig. 6.] - -[Illustration: Fig. 7.] - - -THE HAMBURG DRUM. - -[Illustration] - -[Illustration: Fig. 1.] - -[Illustration: Fig. 2.] - -[Illustration: Fig. 3.] - -[Illustration: Fig. 4.] - -The first three folds are made like those of the Mitre; namely, fold -the serviette in half lengthways. Turn down the corners like fig. 1, -fold it in half across the centre, inwards, from A to B, keeping the -corners inside. It will now resemble fig. 2. Fold it again from C to D, -into the shape of fig. 3. Let down the point E; turn down the corners -F and G, to make a triangle uniform with the others: thus you have -fig. 4. Let down the corner H, as shown in fig. 5: this corner must be -the one that has the selvage on the lower corner. Make the fold by the -dotted line in fig. 5: this produces fig. 6. Take the upper fold at A -and B in the same diagram, open it back and crease it down to resemble -fig. 7; turn the napkin over. You now have fig. 8. Fold over the edges -C and D to E, to match the folds on the other side. Turn up the napkin -again; turn up the point C, and bring the corners, E and F, together -likewise. Slip the hand into the hollow at the base, as you did for the -Mitre; and place over the bread. - -[Illustration: Fig. 5.] - -[Illustration: Fig. 6.] - -[Illustration: Fig. 7.] - -[Illustration: Fig. 8.] - - -THE HERALDIC ROSE AND STAR. - -[Illustration: Fig. 1.] - -[Illustration: Fig. 2.] - -[Illustration: Fig. 3.] - -Spread a serviette, full size, flat on the table. It must be a perfect -square, exact at the corners. Bring the four corners exactly to the -centre, in the way described in fig. 1. Take the corners A and B, and -without turning the serviette, again bring them to the centre, as shown -in fig. 2. Bring C and D likewise to the centre: this forms fig. 3. -Take one corner and turn it _under_ (not over as before) by the dotted -line _e_ to _f_; turn under the other three the same way. Then again -bring all the four corners to the centre, on the upper side, as in fig. -2. - -[Illustration: Fig. 4.] - -[Illustration: Fig. 5.] - -Afterwards repeat turning all the corners under, as in fig. 3. Then -once more repeat fig. 2, and bring the remaining corners to the centre, -uppermost. Press the folds firmly down. Then, one at a time, turn the -corners half back, shaping them like little pockets, by slipping the -fingers in at C (A to B, fig. 4), and forming the corners out square. -This makes the Rose. Or by turning it down in the same way, without -squaring out the corners, the Star, fig. 5, is made. Open up the eight -petals, to be found in the centre, and fit in the dinner roll. - - -THE MINARETTES. - -The Minarettes is a design expressly originated for the present work. -It requires to be well stiffened. Fold the napkin in half. Turn down -the corners as in fig. 1 of the Mitre. Fold in half and turn in the -corners till you have an exact triangle as in the Mitre (see fig. 1). -Then let down the outer side of the triangle. Fold the corners at both -sides by the dotted lines, A and B (fig. 1). Take the outer pieces, C -and D, and fold back so as to have two points alike. Fold the lower end -to match; halve it, and you will now have fig. 2. Fold up at the dotted -line. Pass the fold inside like fig. 3. Bend over the corners like fig. -4, and place the Minarettes over the roll. - -[Illustration: Fig. 1.] - -[Illustration: Fig. 2.] - -[Illustration: Fig. 3.] - -[Illustration: Fig. 4.] - - -THE SHELL. - -[Illustration: Fig. 1.] - -[Illustration: Fig. 2.] - -[Illustration: Fig. 3.] - -The Shell requires a very stiff serviette. Fold the two edges together -in the centre, lengthways, as shown in fig. 1. Fold in half down the -centre, also lengthways, leaving the edges outside. Then crimp evenly -in the manner shown in fig. 2. Open up the top end, and turn down the -edges each way, as they appear in fig. 3. Keep the lower ends together -like a fan. If well done, it can be balanced on the plate by the ends, -in the manner illustrated by fig. 4. - -[Illustration: Fig. 4.] - - -THE FAN. - -[Illustration: Fig. 5.] - -The fan is made precisely like the Shell, only the edges are not turned -down; but in folding, at first, are kept inside. The fan is placed in a -glass, in the way shown in fig. 5. - -It is, also, sometimes folded again before crimping three parts up. -This forms a double Fan, and the lower one should be pulled out a -little by the fingers. - - -THE ROSETTE FAN. - -The Rosette Fan is very handsome and uncommon, but difficult to make, -requiring very nice manipulation. First fold the serviette in half, -lengthways, the edges downward. As it lays on the table, make it into -three equal folds, lengthways. Then take the upper fold between the -finger and thumb, lengthways, and the lower fold between the second -and third fingers of each hand. Bring the lower fold up to within an -inch and a half of the fold left, and the one between the finger and -thumb to within an inch and a half of that. The hemmed edges ought to -be an inch and a half below the last of the three plaits you have now -formed. Press them well down. Crimp as for the Rosette. Hold what would -be the handle of the Fan well in the left hand, and keep it all close -together. Insert right through the upper fold or plait the handle of a -silver fork, the flat way, and when right through, turn it, rounding -out the plait like a bullionné on a lady’s dress. Treat the other two -plaits in the same way. Then put the handle end firmly in a glass and -let the top spread out. The effect is excellent. - - -THE VICTORIA REGIA. - -[Illustration: Fig. 1.] - -[Illustration: Fig. 2.] - -[Illustration: Fig. 3.] - -This spirited design is difficult to accomplish, and requires to be -very stiff indeed. Fold the serviette in half twice, lengthways, -keeping the hems to the edge. Then plait it as the Shell was plaited, -in the way shown in fig. 1. The number of petals will depend on the -number of folds, which should be twice as many as were made for the -Shell, the width being only half as much. Keep the folds as close -together as possible, and begin forming the petals by drawing back the -first hem, as the edge of the Shell was done. Proceed to turn down the -next fold and make another round of petals to meet the first ones, and -finish by making the last hem fold in the same way (fig. 2). Set it -round by bringing the two edges of the serviette together. It is not -at all easy to set the petals well. The bread is not to be placed in -or under it; but a single flower, such as a rose, may very properly be -slipped into the heart. Fig. 3 represents the Victoria Regia, which -should be placed in the centre of the plate. - - -THE SWAN. - -[Illustration: Fig. 1.] - -The Swan is a very simple fold, yet one requiring some knack to -produce. The serviette should be very stiff. Form a triangle by folding -it in half. Hold the point, A, between the teeth; take C and B in -each hand. Hold it tight across the chest, so that from A to D it is -strained tight against you. Roll up the ends B and C very tight, one in -each hand, in the manner shown in fig. 2. The reason it is held tight -across the chest is to keep it plain at E; otherwise it would curl up -to the top. Now bring the points B and C together (fig. 2). Bend over -the point A and shape the twisted pieces so as to give the appearance -of a Swan. Our illustration gives but a rough notion of it, as it is -not easy to delineate well on paper, and at the same time show the -way of bending it. With a little manipulation, a very good imitation -of a Swan may be produced. The centre piece is the head and neck; the -twisted portions represent the outline of the breast, body and the legs. - -[Illustration: Fig. 2.] - -[Illustration: Fig. 3.] - - -LORGNETTES. - -[Illustration: Fig. 1.] - -Lorgnettes are very easy indeed, and are a neat design. Fold the -serviette in half lengthways. Fold back an inch, or an inch and a -half, at the double end, and bring it to the centre, in the same way -observable in fig. 1. Turn it over on the other side and roll both -ends, one at a time, to the centre; taking care to press in with the -fingers, as it is rolled, the tendency is to bag up; so as to keep -it smooth outside, and the centre band tight. Stand it upright. The -Lorgnettes do not inclose the bread. - -[Illustration: Fig. 2.] - -[Illustration: Fig. 3.] - - -THE PYRAMID. - -The Pyramid, provided the napkin is very stiff and fine, is easily -made. Double it in half one side within an inch of the other, so that -it may be more slender towards the point. Fold it in seven the narrow -way, like fig. 3, in the shell. Press these folds down with an iron; -then crimp them across with a paper knife, folding it in and out the -width of the knife. Lastly, join it round like a pyramid, and stand it -upright over the bread. For a bride, or a distinguished guest, slender -wreaths of flowers may be placed all round in every crimping. - - -THE FLEUR-DE-LYS. - -[Illustration: Fig. 1.] - -The Fleur-de-Lys should be folded with very stiff damask, a little -damp, and fresh ironed; but may be made with a small light damask, -without starch, by using a little pin at the back of the waist, marked -C to D in diagram (fig. 5). Rich heavy damask of a large size is always -tiresome to fold without starch, although looking whiter, brighter, -and handsomer on table. Lay the serviette flat on the table: fold it -in half; and in half again, lengthwise; keeping the selvages all to -the top. Halve it the narrow way, A to B (fig. 1). Merely make the -crease, and open this last fold again: thus you have the centre marked. -Take the ends E and D, and fold them to the centre: you thus have an -oblong, equal to two squares. Turn down the corner E, and you have a -resemblance to fig. 2. Take the point D in that diagram, and bring it -to C. Take the point E and turn it under to C, in the way shown in fig. -3. Treat the point F in the same manner. Thus fig. 4 is made. Double -fig. 4 in half, flat from A to B. Hold it tight between the thumb and -finger at C and D. Take hold of the points at A and pull them out -to resemble the petals of a Fleur-de-Lys, like fig. 5. Turn up the -corners, E and F, at right angles to stand it upon, pinching the waist -well in. If not quite stiff enough to stand alone, after being pinched -a moment, place a pin at the back of the waist; but pins are always -better avoided. - -[Illustration: Fig. 2.] - -[Illustration: Fig. 3.] - -[Illustration: Fig. 4.] - -[Illustration: Fig. 5.] - - -THE ARCHBISHOP’S, OR DOUBLE MITRE. - -The Archbishop’s, or Double Mitre, is exceedingly pretty, and may be -folded from any serviette. First fold the linen in half, and lay it -flat on the table. Turn down six inches from the top. Fold down an inch -and a half of this at the edge, and fold that over again; the folds -forming an outside band like that shown in fig. 1, from A to B. Raise -the ends A and B in the hand, and form the point C, in fig. 2, allowing -the folds of the linen to overlap a little. Smooth it down flat, -without raising or moving it from the table; fold the lower end the -same, and bring it up to D E, in fig. 3. Turn the fold D E, down on the -right side, and make another point with it like that at C, in fig. 2, -but a little lower, so as to show the top point above it. Lastly, fold -up the lower edge F G, about an inch and a half, to form the band of -the Mitre. Bring the two ends F and G, round to the back, to make the -shape of a cap, and insert one in the other. If large enough, fit it -over the dinner roll. If not, set it on the table, and place the roll -upright in the hollow. The front should face the guest. - -[Illustration: Fig. 1.] - -[Illustration: Fig. 2.] - -[Illustration: Fig. 3.] - -[Illustration] - - -THE BREAD BASKET. - -[Illustration: Fig. 1.] - -Fold the serviette four times lengthways. Turn down the corners in -the way observed in fig. 1. Make the three standing folds across the -centre, the middle one to project, C and D to bend inwards. This makes -a hill or ridge in the centre. Fold back each corner at the dotted -lines F and C. Now hold it erect like fig. 2. Pinch it up together in -a flat line. Make a circle of it by bringing the ends together and -inserting B in A. Place it round the bread. - -[Illustration: Fig. 2.] - - -THE FLOWER BASKET. - -[Illustration: Fig. 1.] - -[Illustration: Fig. 2.] - -[Illustration: Fig. 3.] - -Take a very stiff square of damask, and fold it exactly in half. Open -and fold in half the reverse way. The centre is now ascertained. Fold -all the corners very exactly to the centre. Iron them down; turn over, -and again turn the corners to the centre. Turn the serviette over again -and take each corner from the centre, and fold it back at the half. -Then crease it from A to B (fig. 1), open the crease, and fold it again -from C to D. Take it in the hand and bring the crease A to C, and C to -B, and so all round. This will enable you to make it stand. Hold the -apex between the fingers of one hand and square out the four sides. -This makes it resemble fig. 2, and completes it. A few flowers should -be arranged in the compartments. For variety the corners may be left -upright, like fig. 3. By reversing it, as shown in fig. 4, a different -design is obtained. - -[Illustration: Fig. 4.] - - -THE IMPERIAL CROWN. - -[Illustration: Fig. 1.] - -[Illustration: Fig. 2.] - -The Imperial Crown requires very stiff damask—an exact square is -best,—and either a very small serviette, or a very large one folded in -four, to reduce it to a quarter its size. Lay it flat on the table: -fold the end, A, B, over to the dotted line in the centre, C D. Do the -same the other side, bringing E F to C D. Then place the end, A B, in -three folds, as for a fan, the whole length of the damask, and crease -them down, making the folds exactly use the piece between A B, and the -fold at _g_, _h_. Then fold the end, E F, to match. Then bring the -folded ends, A B, to the centre, _j_, crossing the folded part of one -over the other where they meet. The serviette will now look like fig. -2. Turn the fold, E F, to the back and fold down. Next bring the corner -E, by the dotted line K J, completely across, like fig. 3; the end N -is to be level with the end E. The end N is then to be crossed over -to match, and the end of the band inserted in the folds of the other, -so as to hold firmly together. Put the hand inside and shape it. When -set over the dinner roll it will stand firm. It should be a full-sized -roll. The front of the hat should face the guest. If the _carte de -menu_ is not too large, it may be placed in the plaited fold at N, -before crossing the ends over. - -[Illustration: Fig. 3.] - -[Illustration: Fig. 4.] - - -THE DOUBLE HORN OF PLENTY. - -This requires a stiff serviette, damp and fresh ironed. It may, -however, be made from a limp one, if a small pin is inserted at each -side, after the last fold. Lay the serviette flat on the table; fold in -four lengthwise, keeping all the selvages one way. Turn the two ends -to meet in the centre. Turn that over, and turn down two corners not -at the selvage edge, at the lines A to B, and C to D. Turn it over and -it will resemble fig. 1. Take the end C, and roll it over to D (see -fig. 2). Bring A to B in the same manner, and complete the design. It -is most suitable for a Christmas dinner party, when it may be filled -with holly or any bright flowers; or one space may be filled with holly -and the other with grapes, almonds, raisins, &c., to represent plenty -(see fig. 3). Pinch the horns down and hold them a minute, to make them -preserve their shape. - -[Illustration: Fig. 1.] - -[Illustration: Fig. 2.] - -[Illustration: Fig. 3.] - - -THE COLONNE DE TRIOMPHE. - -[Illustration: Fig. 1.] - -[Illustration: Fig. 2.] - -[Illustration: Fig. 3.] - -[Illustration: Fig. 4.] - -[Illustration: Fig. 5.] - -This is difficult to fold, although it may be done with a soft damask. -Starch is, however, an improvement. The secret of success depends -entirely on rolling it _very_ lightly. Lay the serviette flat on -the table. From A to B (fig. 1), fold down about six inches, if it -is a large serviette. After trying the fold once, by reference the -illustration, it will be seen if the proportion is properly kept. The -one which we have just folded ourselves, as a model, stands fifteen -inches high, eleven for the shaft of the column, and it is very erect -and firm, although made of limp damask. Fold the damask in half from -C to D (fig. 1), to ascertain the half. In the left hand nip up the -corner E, as shown in the illustration; the centre C and the corner G -in the same way, like fig. 2, shaping them into laurel leaves. Then -pleat down the serviette, holding the top still in the hand, in the -way described in fig. 3. Next take the end H (fig. 2), that is, the -left hand lower corner, and pass it completely round the serviette to -the right, bringing the selvage tight around A to B in fig. 3. Lay it -on the table, holding the neck at E grasped in the hand, at first; and -tucking down and keeping tight the folds from C to D (fig. 4), whilst -rolling over the end E to F, as tightly as possible, umbrella wise; -pressing it on the table as you roll it up, to keep it firm. Fasten the -end with a little pin. Then firmly tuck in the odd corners at the base, -in the way half a pound of sugar or an ounce of almonds are turned in. -Twine a wreath of flowers around it. The artificial wreaths of small -roses or holly, sold at the grocers’, are pretty for the purpose. Set -it upright, and with a little manipulation it will sit firm in the -plate. - - -THE TULIP. - -The Tulip requires a very stiff material. The folds are very simple, -but requires nicety of fingering and pressure with a hot iron. Bring -all the corners to the centre, as for the Crown. Bring the corners down -to the centre again and again; in all five times. Press it well. Finish -all the serviettes to be folded so far, and then recommence with the -first by turning down all the corners one by one, to form the Tulip -petals, which should hang down in long points, like a dog’s ears. Place -the Tulip on a glass. - -[Illustration] - - -THE BRIDAL SERVIETTE. - -[Illustration: Fig. 1.] - -[Illustration: Fig. 2.] - -The Bridal Serviette is almost identical with the Pyramid, and is so -called because it is a favorite for wedding breakfasts. At the top it -is to be decorated with a few flowers. For the bride, stephanotis, -white roses, or any white flowers available, mixed with a little orange -blossom. For the other guests a scarlet flower. The serviette must be -very stiff and damp from fresh ironing. Lay it on the table flat. Fold -it not in half, but within an inch and a half of the top (see fig. -1). Take the corners A and B, and fold them to C and D again, within -an inch and a half of the last fold, and like the last fold flat and -straight across. This produces fig. 2. Again take the ends E and F and -fold over to G and H, within an inch and a half of the last fold. This -will probably about halve the remaining piece; but that will depend on -the size of the serviette. Then fold it the narrow way, backwards and -forwards, as for a fan, nine times, creasing it firmly down. Opening it -as little as possible, turn down all the tops of the folds in the way -noticed in fig. 3, beginning at the top of the three tiers. Then join -it round, fixing the first fold over the last, and pinch it together at -the top. - -[Illustration: Fig. 3.] - - -THE PRINCE OF WALES’S FEATHER. - -[Illustration: Fig. 1.] - -[Illustration: Fig. 2.] - -[Illustration: Fig. 3.] - -[Illustration: Fig. 4.] - -[Illustration: Fig. 5.] - -[Illustration: Fig. 6.] - -The Prince of Wales’s Feather is a perfectly new design, invented -especially for the present work. It is simple in effect and very -handsome in appearance. It requires a very stiff crisp serviette. Lay -the damask on the table, ironing it damp. Fold it from fig. 2 in the -Crown, from A to B, using the hot iron to crease it. Without disturbing -this fold, crease in half again the reverse way, from C to D, thus -reducing the size to a quarter. Smooth it with the iron. Next fold -this in half diagonally, like fig. 4 in the Crown. Observe fig. 4, in -the illustrations on the present page, carefully. Fold it in half from -A to B, using the iron; this will produce fig. 2. Make the fold C to -B, on one side only, in the manner shown in fig. 3. Then fold it back -again at the dotted line D, and it will resemble fig. 4. Fold the other -side to match, always using the iron to press every fold. Open it and -it will resemble fig. 5, with the folds A, C, D. Make the folds, E, as -shown in fig. 5, taking care not to flatten the other folds, leaving -the serviette only just open enough to make the folds, E, each side. It -now resembles fig. 6. Bring the last two folds quite flat and inside -C and D, and it will resemble fig. 7. Treat the other side the same, -and then fold it in half in the middle, A, and it will resemble fig. -8. Now allow it to open a little and hold it by the apex, B, fig. 9. -Keep it very much indented in the centre (A to B); bring the wings or -side feathers forward, and curl over the three lips of the feather by -bending them with the fingers. Place it upright in a wine glass or a -slender single flower glass in the same manner as the Fan is placed. -Fig. 10 shows the Prince of Wales’s Feather complete. - -[Illustration: Fig. 7.] - -[Illustration: Fig. 8.] - -[Illustration: Fig. 9.] - -[Illustration: Fig. 10.] - - - - - WHITEHEAD’S - HOTEL COOK BOOKS. - - =No. 1.—“THE AMERICAN PASTRY COOK”.= - (FOURTH EDITION.) - PRICE, POSTPAID, $2.00. - EMBRACES THE FOLLOWING: - - =PART FIRST=—The Hotel Book of Fine Pastries, Ices, - Pies, Patties, Cakes, Creams, Custards, Charlottes, - Jellies and Sweet Entrements in Variety. - - =PART SECOND=—The Hotel Book of Puddings, Souffles and - Meringues. A handy Collection of Valuable Recipes, - original, selected and perfected for use in Hotels - and Eating Houses of every Grade. - - =PART THIRD=—The Hotel Book of Breads and Cakes; - French, Vienna, Parker House, and other Rolls, - Muffins, Waffles, Tea Cakes; Stock Yeast and - Ferment; Yeast raised Cakes, etc., etc., as made in - the best hotels. - - =PART FOURTH=—The Hotel Book of Salads and Cold - Dishes, Salad Dressings, with and without oil; - Salads of all kinds, how to make and how to serve - them; Boned Fowls, Galantines, Aspics, etc., etc. - - ☞ The above parts of all comprised in the “AMERICAN - PASTRY COOK,” together with a large amount of - valuable miscellaneous culinary matter. - - - =No. 2.—“HOTEL MEAT COOKING.”= - (FOURTH EDITION.) - PRICE, POSTPAID, $2.00. - EMBRACES THE FOLLOWING: - - =PART FIRST=—The Hotel, Fish and Oyster Book; Showing - all the best methods of Cooking Oysters and Fish, - for Restaurant and Hotel Service, together with the - appropriate Sauces and Vegetables. - - =PART SECOND=—How to Cut Meats, and Roast, Boil and - Broil. The entire trade of the Hotel Meat Cutter, - Roaster and Broiler, including “Short Orders,” - Omelets, etc. - - =PART THIRD=—The Hotel Books of Soups and Entrees, - comprising specimens of French, English, and - American _Menus_, with translations and comments. - Showing how to make up Hotel Bills of Fare, with all - the different varieties of Soups and Consommes in - proper rotation, and a new set of entrees or “made - dishes” for every day. - - =PART FOURTH=—Creole Cookery and Winter Resort - Specialties. - - =PART FIFTH=—Cooks’ Scrap Book—A Collection of - Culinary Stories, Poems, Stray Recipes, etc., - etc. Index of French Terms, an explanation and - translation of all the French terms used in the - Book, alphabetically arranged. - - ☞ The above parts are all comprised in “HOTEL MEAT - COOKING,” together with a large and varied selection - of matter pertaining to this part of the culinary art. - - - =No. 3.—“WHITEHEAD’S FAMILY COOK BOOK.”= - PRICE, POSTPAID, $1.50. - A PROFESSIONAL COOK’S BOOK FOR HOUSEHOLD USE. - - Consisting of a series of _Menus_ for every day - meals and for private entertainments, with minute - instructions for making every article named. - - The Recipes in all these books are properly headed, numbered - and indexed, for handy reference. - - The author of this series of Hotel Cook Books is a professional - Cook of Thirty Years’ experience, and every recipe has been - tried and practically proved. - - The above books will be sent postpaid on receipt of price: - “American Pastry Cook,” $2.00; “Hotel Meat Cooking,” $2.00; - “Family Cook Book,” $1.50. All three will be sent to one - address on receipt of $5.00. Address all orders to - - _Jessup Whitehead_, - OFFICE WITH _Publisher of Hotel Cook Books_, - _JOHN ANDERSON & CO._, 183 North Peoria Street, - Booksellers and Publishers. CHICAGO, ILL. - - - - - NO. 4. - - The Famous California Book of COOKING, STEWARDING, - CATERING, and HOTEL KEEPING, called - - =Cooking for Profit= - - AND EIGHT WEEKS AT A SUMMER RESORT. - - Two Books in One. About 400 Pages. - - A Remarkable Volume which shows how Money is made by - Boarding People and What it Costs to Live Well. - - —PRICE, $3.00— - - For Sale at the Offices of all the Hotel Newspapers and Summer - and Winter Resort Journals, and by the Author and Publisher, - - =_Jessup Whitehead_,= - 183-187 North Peoria St., CHICAGO, ILL. - - CONTENTS. - - =PART FIRST=—Some Articles for the Show Case. The - Lunch Counter. Restaurant Breakfasts, Lunches and - Dinners. Hotel Breakfasts, Dinners and Suppers. Oyster - and Fish House Dishes. The Ice Cream Saloon. Fine Bakery - Lunch. Quaker Dairy Lunch. Confectionery Goods, Homemade - Beers, etc. - - =PART SECOND=—Eight Weeks at a Summer Resort. _A - Diary. Our daily Bill of Fare and what it costs._ A - Party Supper of Forty Cents per Plate. The Art of - Charging Enough. A School Commencement Supper. Question - of How Many Fires. _Seven Fires for fifty persons vs. - one Fire for fifty._ The Round of Beef for Steak. A - Meat Block and Utensils. Bill of Groceries. _A Month’s - Supply for a Summer Boarding House, with Prices._ - A Refrigerator Wanted. _About keeping Provisions; - Restaurant Patterns._ A Good Hotel Refrigerator. - _Cost of Ice to supply it._ Shall we have a Bill of - Fare? _Reasons why: a Blank Form._ Is Fish Cheaper - than Meat? Trouble with the Coffee. How to Scrub the - Kitchen. Trouble with Steam Chest and Vegetables. - Trouble with the Oatmeal. Building a House with Bread - Crusts. Pudding without Eggs. A Pastry and Store Room - Necessary. A Board on a Barrel. First Bill of Fare. - Trouble with Sour Meats. Trouble with the Ice Cream. - The Landlord’s Birthday Supper. _Showing how rich and - fancy Cakes were made and iced and ornamented without - using Eggs._ The Landlady’s Birthday Supper. Trouble in - Planning Dinners. Trouble with Captain Johnson. Trouble - in Serving Meals. Trouble with the Manager. Breakfasts - and Suppers for Six Cents per Plate. Hotel Dinners - for Ten Cents per Plate. Hotel Dinners for Seventeen - Cents per Plate. Supper for Forty for Eight Cents per - Plate. Breakfast for Forty for Nine Cents per Plate. - An Expensive Wedding Breakfast, _for the Colonel and - the Banker’s Daughter_. Four Thousand Meals. Review. - Groceries for 4,000. Meat, Fish and Poultry for 4,000. - Flour, Sugar and Coffee for 4,000. Butter and Eggs - for 4,000. Potatoes, Fresh Vegetables and Fruits for - 4,000. Canned Fruits and Vegetables for 4,000. Milk and - Cream for 4,000. Total Cost of Provisions for 4,000. - How to Save Twenty Dollars per Week. How Much we Eat. - How Much we Drink. How Much to Serve. Work and Wages. - Laundry Work. Fuel, Light and Ice. Total Cost of Board. - How Much Profit? How Many Cooks to How Many People? - Boarding the Employees. Boarding Children. Meals for Ten - or Fifteen Cents. Country Board at Five Dollars. If—a - Bundle of Suppositions. Keeping Clean Side Towels. How - Many Fires—Again. A Proposal to Rent for next Season. - Conclusion. - - =THE CONTENTS ALSO INCLUDE:= - - =One Hundred Different Bills of Fare=, of Actual - Meals, all with New Dishes; the Amount and the - Cost per Head. - - =Eleven Hundred Recipes.= All live matter that - every Cook needs—both by Weight and by Cup and - Spoon Measure. - - =A Dictionary of Cookery=, Comprised in the - Explanations of Terms and General Information - contained in the Directions. - - =Artistic Cookery.= Instructions in Ornamentation, - with Illustrations, and Notes on the London Cookery - Exhibition of 1885. - - It is thoroughly analytical, practical, readable, and the first - book of the principles of the systematic hotel keeping. =PRICE $3.00.= - Address the Publisher, or any Hotel Paper. - - - - -Preface to Whitehead’s No. 4 Cooking for Profit. - - -This book is in many respects a continuation of the preceding volumes -in the series, it fulfills the designs that were intended but not -finished before, more particularly in the second part which deals -with the cost of keeping up a table. It is not an argument either for -or against high prices, but it embodies in print for the first time -the methods of close-cutting management which a million of successful -boarding house and hotel-keepers are already practising, in order that -another million who are not successful may learn, if they will, wherein -their competitors have the advantage. At the time when the following -introduction was written, which was about four years before the finish, -I was just setting out, while indulging a rambling propensity, to -find out why it was that my hotel books which were proving admirably -adapted to the use of the ten hotels of a resort town were voted “too -rich for the blood” of the four hundred boarding-houses; also, it -was a question how so many of these houses running at low prices are -enabled to make money as easily as the hotels which have a much larger -income. At the same time some statistician published a statement that -attracted attention showing that the vast majority of the people of -this land have to live on an income of less than fifty cents a day. At -the same time also an English author published a little book, which, -however, I have not seen and did not need, with the title of “How to -live on sixpence a day,” (twelve cents) which was presumptive evidence -that it could be done. In quest of information on these points I went -around considerably and found a good many “Mrs. Tingees” who were not -keeping boarding-houses, and I honor them for the surpassing skill that -makes the fifty cents a day do such wonders; but the right vein was not -struck until the opportunity occurred to do both the buying and using -of provisions from the very first meal in a Summer Boarding House. - -In reference to unfinished work I take the liberty here of saying that -the bills of fare in this book with the quantities and proportions and -relative cost from the continuation and complete illustration of an -article entitled “The Art of Catering” in _Hotel Meat Cooking_. Knowing -how much to cook, how much to charge, how to prevent waste and all such -questions raised there are carried out to an answer in these pages. In -regard to the use of French names for dishes it is necessary that a -statement should be made. A great reform has taken place in the last -ten years in the composition of hotel bills of fare, and the subject -matter of these books having been widely diffused by publication -in the hotel newspapers, has undoubtedly had much to do with the -improvement that is now observable. My own design was, however, to -explain French terms, give their origin and proper spelling, and to -that end I had a mass of anecdotes, historical mention and other -such material collected to make the explanations interesting. As a -preliminary, I began exposing the absurdities committed by ignorant -cooks and others trying to write French, and before this had proceeded -far the newspapers took up and advocated the idea that French terms -should be abolished altogether. If that was to be the way the knot of -misspelling and misnaming dishes was to be cut, there was no use for my -dictionary work and the material was thrown away; I followed the new -path and it proves a plain and sensible one. At the same time there is -an aspect of the subject which cooks seeking situations perceive and -editors of newspapers may never think of, and that is that there are -many employers whom the reform has not reached who will pay a hundred -dollars for a cook who can give his dishes imposing foreign names more -willingly than fifty dollars to a better cook who can only write United -States. First class hotels which have all the good things that come to -market avoid French terms. They that have turkey and lamb, chicken, -peas and asparagus, oysters and turtle and cream want them shown up -in the plainest reading; to cover them up with French names would be -injudicious; but if we have but the same beef and mutton every day, the -aid that a few ornamental terms can give is not to be despised. First -of all it is requisite that those who use such terms should know what -they are intended to indicate and how they should be spelled and then -they can be taken or left according to the intelligent judgment of -those concerned. - - J. W. - - - - - WHITEHEAD’S - - Professional Cookery Books. - - No. 1.—=THE AMERICAN PASTRY COOK.= A book - of perfected Receipts, for making all sorts of - articles required of the Hotel Pastry Cook, Baker - and Confectioner. Seventh edition. Cloth, $2.00. - - No. 2.—=HOTEL MEAT COOKING.= Comprising Hotel - and Restaurant Fish and Oyster Cooking. How to Cut - Meats, and Soups, Entrees and Bills of fare. Sixth - edition. Cloth, $2.00. - - No. 3.—=WHITEHEAD’S FAMILY COOK BOOK.= - High-class cookery for families and party givers, - including Book of Breads and Cakes. Fourth edition. - Cloth, $1.50. - - No. 4.—=COOKING FOR PROFIT= and Eight Weeks at - a Summer Resort. A new American Cook Book adapted - for the use of all who serve meals for a price. - Third edition. Cloth, $3.00. - - No. 5.—=THE STEWARD’S HANDBOOK= and Guide to - Party Catering, Stewarding, Bills of Fare, and - a _Dictionary of Dishes_ and Culinary Terms and - Specialties. Cloth, $3.00. - - - - - WHITEHEAD’S NEW BOOK, - NUMBER 5, - - =THE STEWARD’S HANDBOOK= - AND GUIDE TO PARTY CATERING. - - =BY JESSUP WHITEHEAD.= - =PRICE, POSTPAID, $3.00.= - - EMBRACES THE FOLLOWING: - - =PART FIRST—HOTEL STEWARDING.= Showing the Internal - Workings of the American System of Hotel Keeping. - The Steward’s Duties in Detail, and in Relation to - Other Heads of Departments. Steward’s Storekeeping, - Steward’s Bookkeeping, and Management of Help. Also, - Composition of Bills of Fare, the Reasons Why, and - Numerous Illustrative Menus of Meals on the American - Plan. - - =PART SECOND—RESTAURANT STEWARDING.= Comprising a - Survey of Various Styles of Restaurants and their - Methods, Club Stewarding and Catering, Public Party - Catering, Ball Suppers, Base Ball Lunches, Hotel - Banquets, etc.; How to Prepare and How to Serve - Them, with Numerous Pattern Bills of Fare Carried - Out to Quantities, Cost and Price per Head. - - =PART THIRD—COMPRISING CATERING FOR PRIVATE PARTIES.= - A Guide to Party Catering. Wedding Breakfasts, - Fantasies of Party Givers, Model Small Menus, and - Noteworthy Suppers, with Prices Charged. Also, - Catering on a Grand Scale. Original and Selected - Examples of Mammoth Catering Operations, Showing - the Systems Followed by the Largest Catering - Establishments in the World. Also, a Disquisition on - Head Waiters and their Troops. - - =PART FOURTH—WHITEHEAD’S DICTIONARY OF DISHES=, - Culinary Terms and Various Information Pertaining - to the Steward’s Department, being the Essence of - all Cook Books, Telling in Brief what all Dishes - and Sauces are or what they should Look Like, What - Materials are Needed for and what They are. How to - Use to Advantage all Sorts of Abundant Provisions, - or How to Keep Them. Comprising, also, a Valuable - Collection of Restaurant Specialties, Distinctive - National Cookery, Remarks on Adulterations, and How - to Detect Them, Treatment and Service of Wine, and a - Fund of Curious and Useful Information in Dictionary - Form, for Stewards, Caterers, Chefs, Bakers, and all - Hotel and Restaurant Keepers. - - =PART FIFTH—HOW TO FOLD NAPKINS.= Abundantly - Illustrated with many Handsome Styles and Diagrams - which Show how It is Done. - - ADDRESS ALL ORDERS TO - =_Jessup Whitehead & Co._,= - PUBLISHERS OF HOTEL COOK BOOKS, - CHICAGO, ILL. - - - - - * * * * * * - - - - -Transcriber’s note: - -Illustrations have been moved so they do not break up paragraphs. - -Typographical errors have been silently corrected. - - - -***END OF THE PROJECT GUTENBERG EBOOK HOW TO FOLD NAPKINS*** - - -******* This file should be named 62208-0.txt or 62208-0.zip ******* - - -This and all associated files of various formats will be found in: -http://www.gutenberg.org/dirs/6/2/2/0/62208 - - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. 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