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How to Fold Napkins.
How to Fold Napkins.
ABUNDANTLY ILLUSTRATED With Many Handsome Styles and Diagrams Which Show How it is Done. 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....
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INTRODUCTION.
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
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THE ESCUTCHEON.
THE ESCUTCHEON.
Fig. 1. 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 le
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THE CHESTNUT POCKET.
THE CHESTNUT POCKET.
Fig. 1. 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 )....
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THE SHIELD.
THE SHIELD.
Fig. 1. 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. Fig. 3. 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
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THE MITRE.
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 th
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THE CORNUCOPIA.
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 r
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THE CROWN.
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 c
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THE SCROLL.
THE SCROLL.
Fig. 1. Fig. 2. 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
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THE SLIPPERS.
THE SLIPPERS.
Fig. 1. Fig. 2. Fig. 3. 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 t
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THE COCKED HAT, OR BOAT.
THE COCKED HAT, OR BOAT.
Fig. 6. Fig. 1. 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 din
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ANOTHER BOAT.
ANOTHER BOAT.
Fig. 1. Fig. 2. 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.
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THE HAMBURG DRUM.
THE HAMBURG DRUM.
Fig. 1. Fig. 2. Fig. 3. 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.
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THE HERALDIC ROSE AND STAR.
THE HERALDIC ROSE AND STAR.
Fig. 1. Fig. 2. 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.
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THE MINARETTES.
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 ma
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THE SHELL.
THE SHELL.
Fig. 1. Fig. 2. 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 . Fig. 4....
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THE FAN.
THE FAN.
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....
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THE ROSETTE FAN.
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
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THE VICTORIA REGIA.
THE VICTORIA REGIA.
Fig. 1. Fig. 2. 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 th
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THE SWAN.
THE SWAN.
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 t
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LORGNETTES.
LORGNETTES.
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 i
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THE PYRAMID.
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 f
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THE FLEUR-DE-LYS.
THE FLEUR-DE-LYS.
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.
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THE ARCHBISHOP’S, OR DOUBLE MITRE.
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 raisin
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THE BREAD BASKET.
THE BREAD BASKET.
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. Fig. 2....
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THE FLOWER BASKET.
THE FLOWER BASKET.
Fig. 1. Fig. 2. 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 crea
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THE IMPERIAL CROWN.
THE IMPERIAL CROWN.
Fig. 1. 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
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THE DOUBLE HORN OF PLENTY.
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
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THE COLONNE DE TRIOMPHE.
THE COLONNE DE TRIOMPHE.
Fig. 1. Fig. 2. Fig. 3. Fig. 4. 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, s
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THE TULIP.
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 Tuli
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THE BRIDAL SERVIETTE.
THE BRIDAL SERVIETTE.
Fig. 1. 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 f
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THE PRINCE OF WALES’S FEATHER.
THE PRINCE OF WALES’S FEATHER.
Fig. 1. Fig. 2. Fig. 3. Fig. 4. Fig. 5. 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
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WHITEHEAD’SHOTEL COOK BOOKS.
WHITEHEAD’SHOTEL 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, P
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