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| “Today there are patterns for every occasion. Breakfast china is gay, sprightly; color runs rampant upon it; often whole gardens shine on its face. But it would not be used for a dinner, which demands fine china of exquisitely fine design. Luncheon is still another thing. Its china may vary as the season or as the whim of the hostess.” – The term “china” can refer to any plates, porcelain or ceramic ware on the table which are not made of metal or glass. |
THE social life of a household, whether the household is a simple one or an elaborate one, centers about its dining-table and whether that dining-table is simply or elaborately dressed, it should, by its harmony and unity of setting, indicate that it is arranged according to a definite artistic standard. Every accessory that builds the table-picture – the silver, china, glass, and linen– furthers the art of gracious living in the household.
CHINA
Perhaps in greater degree than any other domestic appointments, does china present an opportunity for indulgence of personal whim and the exercise of good taste on the part of the hostess. Today there are patterns for every occasion. Breakfast china is gay, sprightly; color runs rampant upon it; often whole gardens shine on its face. But it would not be used for a dinner, which demands fine china of exquisitely fine design. Luncheon is still another thing. Its china may vary as the season or as the whim of the hostess.
Modern day impatience with formula and rite is nowhere more eloquently expressed than in the growing custom of using different patterns for different courses, all related by the thread of harmony. The hostess of today considers sameness identical with boredom. If she uses a cobalt and gold service plate, she may elect to use a simple gold-banded entrée plate. The fish plate perhaps may have yellow bands to match the flowers in the center. The roast plate may present a pattern bordertouched with gold, and yellow, and blue. Her dessert plate will be utterly different from any of the foregoing: it may strike an entirely new note; but it will not be discordant or jarring. Obviously, all dishes used in one course should match.
Plates of Various Sizes and How They Are Used
In the following list the measurements, in inches, are from extreme rim to rim:
PLACE PLATE (also called cover plate, service plate, lay plate). 10 to 11 inches.
DINNER PLATE (roast plate). 10 inches, but seen as large as 10½ inches. The size of the dinner plate is fairly large, due to the current practice of placing attendant vegetables on the plate with the meat. The day of side dishes, each bearing a particular variety of vegetables, has definitely passed.
ENTRÉE PLATE. 82 to 9½ inches. A most convenient size, for, in addition to its use in serving entrées, it is often employed as a salad plate, or a fish plate: even a dessert plate when the finger bowl is borne in with the dessert silver on the plate, the finger bowl being removed later.
DESSERT PLATE. 72 to 8 inches. Used for miscellaneous desserts, and salads. It becomes the cake plate at tea.
SOUP PLATE. 8 to 8½ inches at rim, for the usual type of soup plate with wide, flat rim. There is also a bowl soup plate, or “coup” soup, which has no rim at all. Soup plates are not as commonly used as at one time, due to the spreading favor accorded the cream soup cup and the bouillon cup for luncheons and informal meals.
Cups and Bowls
CREAM SOUP CUP. This is a low, broad cup, handled on both sides. Its width is from 42 to 5 inches, and its depth about two. It is used for the serving of purées, bisques, cream soups, and is extremely popular for luncheons.
BOUILLON CUP. A tea cup with two handles. Clear soups, consommés, bouillons are served in it.
CHILLED COCKTAIL BOWL. This is distinctly an innovation in china service. It is a low, wide bowl, fitted with a separate small container. The space between the bowl proper and the inner cup is filled with crushed ice. Used for grapefruit, shrimp cocktail, and many other foods best served chilled.– From “The American Woman’s Cookbook,” 1951
DINNER PLATE (roast plate). 10 inches, but seen as large as 10½ inches. The size of the dinner plate is fairly large, due to the current practice of placing attendant vegetables on the plate with the meat. The day of side dishes, each bearing a particular variety of vegetables, has definitely passed.
ENTRÉE PLATE. 82 to 9½ inches. A most convenient size, for, in addition to its use in serving entrées, it is often employed as a salad plate, or a fish plate: even a dessert plate when the finger bowl is borne in with the dessert silver on the plate, the finger bowl being removed later.
DESSERT PLATE. 72 to 8 inches. Used for miscellaneous desserts, and salads. It becomes the cake plate at tea.
BREAD AND BUTTER PLATE. 6 to 6½ inches. Universally used now: the butter chip, for individual butter service is extinct.
SOUP PLATE. 8 to 8½ inches at rim, for the usual type of soup plate with wide, flat rim. There is also a bowl soup plate, or “coup” soup, which has no rim at all. Soup plates are not as commonly used as at one time, due to the spreading favor accorded the cream soup cup and the bouillon cup for luncheons and informal meals.
Cups and Bowls
CREAM SOUP CUP. This is a low, broad cup, handled on both sides. Its width is from 42 to 5 inches, and its depth about two. It is used for the serving of purées, bisques, cream soups, and is extremely popular for luncheons.
BOUILLON CUP. A tea cup with two handles. Clear soups, consommés, bouillons are served in it.
CHILLED COCKTAIL BOWL. This is distinctly an innovation in china service. It is a low, wide bowl, fitted with a separate small container. The space between the bowl proper and the inner cup is filled with crushed ice. Used for grapefruit, shrimp cocktail, and many other foods best served chilled.– From “The American Woman’s Cookbook,” 1951
🍽Etiquette Enthusiast, Maura J. Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia
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