Ingredient 5: Etiquette and Tradition

Rorer's guide instructs how to set the table for breakfast, lunch, and dinner. A typical breakfast table would consist of flowers placed in the center of the table, with toast on one side and rolls on the other. She emphasizes the placement of the knife and various spoons: the cereal spoon, egg spoon, and orange spoon. Rorer provides various options for placement on the table depending on the implements available.

Lunch and dinner are traditionally set up very similar to one another: both with a table cloth, but less emphasis is placed on the spoons compared to breakfast. 

A “Modern Thanksgiving Dinner” in 1895 is very similar to the typical turkey, gravy and stuffing we expect at Thanksgiving nowadays. Although much later than the original Thanksgiving meal in 1621, the evolution of Thanksgiving has apparently changed just as much as the evolution of the kitchen. Still, this once a year time meal is one of the most important. Mary J. Lincoln’s article highlights the most common Thanksgiving menus of this time, as well as methods and traditions of serving the meal. 

Hill comments on the roles of the waitress from the care of the dining room to serving the houseguests. The waitress served a crucial role in the kitchen in many households, and usually had to follow strict instructions. Hill includes steps for laying out various tables, different types of carving, and various recipes. 

Vogue has been a trusted authority since the very start. This book of etiquette directs society towards good manners, standards, and taste. Covering a wide range of topics, the editors of Vogue highlight the importance of good table manners.

Allen highlights the importance of servants as well as setting tables and cooking for your own family. Although servants were very common, the vast majority of people could not afford servants, yet still followed tradition to set their tables and cook their meals. Above is a diagram of a dinner table to be set without a servant or maid.