At the head, gentleman of the house. In front of him the carving knife and fork in the middle of the table, custom who sit on each side, the mats for meat on the other side. Mats for vegetable on the right and left at head and foot of the table. For gravy and pudding sauce. At the right on each end bread. Near the middle of the table at proper distance pickles on each corner large spoons and salt cellar, salt spoon, laid across it at the right of each plate a tumbler and a napkin rolled up in ring, plates and removed a pile brought in and set on near the pudding. After meat gravy vegetables are removed after the pudding remove all dishes to reset room. Also the white table cloth leaving the dark one on the table. After set the table for desert, put on wine and glass tumblers and water, crackers and cheese, fruits and cigars.
How to Set the Dinner Table, L.Fiske manuscript recipe book, Mass. 1860. Winterthur library.