"The Twelfth Cake Serviette" from The Book of Dinner Serviettes. London: 1873. Click to enlarge images.
Fold down the top of this Serviette three inches; fold upwards the bottom edge to meet it, or rather one inch above it (Fig 1).
Place the hands as in Fig. 2, and make a third fold upwards
the result will be Fig. 3.
Lastly, make the fourth fold upwards from the bottom edge (Fig. 4).
Turn one end towards you, and crease it backwards and forwards in eight regular two-inch folds. Now, hold it on the side with the left hand, and with right finger and thumb crease down the plaits between the folds into vandykes (Fig 5).
Stand it upright on its heaviest end, and form it round. If for a supper party or wedding breakfast, decorate with flowers. (first image at top)
©2014 Patricia Bixler Reber