Reference > Etiquette > The Sideboard

The Sideboard

Everything that will be needed in serving the dinner should be convenient to hand. The plates to be warmed should be in the hot closet; those for the cold courses, the finger-bowls, extra small silver and cutlery, extra rolls and cracked ice, should be on the sideboard, so that there will be no delay in getting them when needed.

Foot-stools placed under the table for the ladies add much to their comfort.


The Century Cook Book (1901).


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