XII / 184
viii
FOREWORD
again
in
the
book,
I
trust
I
may
be
pardoned,
for
they
are
most
imperative.
First:
the
necessity
for
selecting attractive
glassware,
which
need
not
be
expensive,
but should
be
thin
and
clear,
and,
when
in
use,
should
always
be
polished.
When
purchasing
linen,
select
it
because
of
its
dainti-
ness
rather
than
for
its
elaborateness.
Plate
doylies
and
serviettes
which
are
plain
and
fine
may
be
purchased
for
a
very
little
money
if
care
is
taken.
Who
would
not
rather
use
a
doylie
with
a
button-holed
edge,
spotlessly
clean,
than
one
heavily
embroidered
which
will
require
three
times
the
labor
to
launder?
If
drinks
are
served
by
the
maid,
it
is
as
essential
that
her
cuffs,
collar,
cap
and
apron
be
as
spotless
as
the
doylies
on
the
service
plates.
When
cold
drinks
are
served,
be
sure
that
the
glasses
are
chilled.
For
hot
drinks,
heat
the
cups
or
glasses
before
pouring
the
drinks.
Place
the
glass
or
cup
on
a
doylie
on
a
small
plate.
When
serving
an
invalid,
be
over-particular
;
the
glass
must
shine,
the
doylie
be
spotless,
and
the
plate
the
most
attractive
obtainable.
If
it
is
possible
lay
a
flower
on
the
plate
or
tray
before
it
is
sent
into
the
ill
one's
room.
The
appetite
of
a
very
finicky
person
may
be
tempted
by
this
over-carefulness.
Bertha
E.
L.
Stockbridge.
New
York