Memory Monday: How to Put Food on the Table

My third generation grandfather

HOW TO PUT FOOD ON THE TABLE

This is not about how to provide the income to buy food for a family. Oh, no, this is how placing food on the table for a dinner had changed in the last (almost) two hundred years.

Recently I came across a book from 1823 titled A Modern System of Domestic Cookery: Or, The Housekeeper's Guide. My 3X great-grandfather, pictured above, would have been alive at the time this book came out. I wonder if the following was the way his wife set out the food.

DIRECTIONS FOR PLACING DISHES ON THE TABLE.

Soup, broth, or fish, should always be set at the head of the table; if none of these, a boiled dish goes to the head; where there is both boiled and roasted.

If but one principal dish, it goes to the head of the table. If three, the principal one to the head, and the two small est to stand opposite each other, near the foot.

If four, the biggest to the head, and the next biggest to the foot, and the two smallest dishes on the sides.

If five, you are to put the smallest in the middle, the other four opposite.

If six, you are to put the top and bottom as before, the two small ones opposite for side dishes.

If seven, put three dishes down the middle of the table, and four others opposite to each other round the centre dish.

If eight, put four dishes down the middle, and the remain ing four two on each side, at equal distances.

If nine dishes, put them in three equal lines, observing to put the proper dishes at the head and bottom of the table.

If ten dishes, put four down the centre, one at each corner, and one on each side, opposite to the vacancy between the two central dishes ; or four down the middle, and three on each side; each opposite to the vacancy of the middle dishes.

If twelve dishes, place them in three rows of four each; or six down the middle, and three at equal distances on each side.

Note.—If more than the above number of dishes are re quired, the manner of laying them on the table must in a great measure depend on the taste of the dresser.

I put the food on the table in a little different way. For a family meal, I set out the main dish—if it’s a large casserole just out of the oven— in the middle so it doesn’t have to be passed around, otherwise the main dish goes in front of my husband (not because it’s his favorite—it’s just the default position). If we are having potatoes au gratin (which we usually do at a family dinner), they go in front of my son’s place (because it is one of his favorite things), mashed potatoes and gravy (if we’re having roast) in front of my daughter (her favorite), fruit goes in front of me (my favorite), rolls go wherever they can fit in, as do veggies, sauces, butter. I set of a salad bar over on the counter and everyone fixes their own combination before they sit down. Of course, when we have Papa Murphy’s pizza (my husband’s favorite), it’s all different. Everyone just has a pizza in front of him or her, with the salad bar still on the counter across the kitchen.

Yep, I think I like our way better.