IN THE BUTLER'S PANTRY

The butler's pantry is the connecting link between kitchen and dining
room. It is at the same time an arsenal and a reserve line, equipped
with requisites to meet all emergencies. The perfect butler's pantry
should contain everything, from vegetable brushes for cleaning celery
to a galvanized refuse can. In between come matches, bread boards,
soap, ammonia and washing soda, a dish drainer, every kind of towel,
cheesecloth and holder, strainers (for tea, coffee and punch), ice
water, punch and soup pitchers of enamel ware, the tools and seasonings
for salad making, cut-glass brushes, and knives of different sizes.

In the butler's pantry the soiled linen should be kept, if possible in
a hamper, if not, in a bag. There should also be a towel rack, an
electric or hot-water heater for keeping food hot and--we are speaking
of the ideal pantry, of course--a small icebox where table butter,
cream and salad dressing may be kept, and plates chilled for serving
cold dishes. Adding a linen closet with shelves, a chest of drawers
(for tablecloths, napkins, doilies, centerpieces, etc.) and the
necessary shelves for china and glass (hang your cups and save space!),
and we may leave the butler's pantry and enter the dining room.


BEFORE ANYTHING EDIBLE COMES TO THE TABLE

We will not waste time on directions regarding the laying of the
tablecloth. Only remember that it must form a true line through the
center of the table (your "silence cloth" had best be of table padding,
a doubled cotton flannel or asbestos) and not hang below the table less
than nine inches. The usual arrangement of the centerpiece in the