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.