Serviettenapkin Diamonds In Squares Food

SERVIETTE/NAPKIN FOLDING, DIAMOND POUCH MAKE IN ADVANCE

Steps:

• Lay your serviette square out flat before you. Fold it in half horizontally.
• Take the serviette and fold it in half again vertically so that it is now a small square a quarter the size of the origonal square.
• Only one corner of the square will have 4 open / loose edges, rotate your square so that it is a flat diamond shape with the open corners pointing upwards. We will call this the North corner, and the bottom corner opposite South.
• Take the first open flap at the North corner and fold it not quite to the South corner and iron it flat.
• Take the next open flap at North and bring it towards the South corner, bust stop slightly above the fold that you have just made with the first flap. Make sure that the points of both flaps line up nicely.
• Repeat with the third open flap and you will have a square shape with descending triangles on the front of it.
• Carefully turn the serviette over.
• Take the east and west points and fold them over each other so that there is a nice slope to the "v" shape on the other side. The bottom of the serviette will be the bottom point if the most southerly triangle and there will be a nice cuff into which you can place your knife, folk, spoon or flowers or a small gift.

SERVIETTE/NAPKIN FOLDING, MARIE'S LILY PAD VARIATION, LOTUS

Steps:

• Lay your serviette square out flat before you in a square shape.
• Take the top right corner and fold the point into the center point of the square. Repeat with the other 3 corners. You should have a diamond shape in front of you.
• Take the East point of this diamond and fold it into the center point, and repeat with the other 3 corners. The serviette will be square again and have gaps in the form of an X.
• Carefully turn the serviette over and fold each of the corners into the centerpoint again.
• Carefully turn it over and you will see 4 loose points on the underside.(this step is only to make the next step clearer).
• Turn back over to the previous side, lay the serviette down and press firmly on the center point where the 4 corners meet. Carefully reach undernieth with your other hand and grab one of the loose points on the underside and bring it to the outside of the corner that it belongs to. This creates the outer petal of that quarter of the flower.
• Repeat with the other 3 corners.
• At this point you have the napkin that I call Marie's Lily Pad Flower. but the Lotus calls for an extra step.
• Reach undernieth again and you will find a second layer of 4 flaps on the bottom, gently pull them out to the front side ( hold the centre points firmly so that everything stays intact) and you will have a fuller looking flower that has additional petals/ leaves at the sides, inbetween the main petals. This addition turns the napkin into a "Lotus".

CINNAMON DIAMONDS

Steps:

• Sift together flour and spices.
• Add brown sugar.
• Cut in butter till mixture is crumbly.
• Blend in egg yolk.
• Put 1/4 inch thick on 15x13 ungreased cookie sheet.
• Brush top with beaten egg white. Sprinkle on top with nuts.
• Cut into diamond shapes.
• Bake in moderate oven (350°F) for 20 25 minutes or until crisp around edges.

SERVIETTE/NAPKIN, DRAMATIC FAN

Steps:

• Place your serviette flat before you in a square shape.
• Carefully make accordion pleats from the very bottom of the serviette to the very top. You will have before you a long thin rectangular strip of pleated material.
• Starting at one end of the strip, carefully roll it up until you reach the 2/3 mark of the strip.
• Lay the spiral shape down so that it sits upright and gently fan out the last section that isn't rolled up.
• Holding the rolled up spiral section firmly, reach into the centre of the spiral and pull it the beginning edge and form it into a a small peak in the center.
• Arrange the serviette on a plate for dramatic effect.

SERVIETTE/NAPKIN FOLDING, EASY MAKE-IN-ADVANCE

Steps:

• Lay your serviette square out flat before you. Fold it in half horizontally.
• Take the serviette and fold it in half again vertically so that it is now a small square a quarter the size of the origonal square.
• Only one corner of the square will have 4 open / loose edges, rotate your square so that it is a flat diamond shape with the open corner pointing downwards. We will call this the South corner, and the top corner opposite North.
• Take the uppermost of the loose points at the South position and fold it up to meet the North point.
• Take the next loose point at South position and also fold it towards the north point but stop short of it so that you have a triangle within a triangle.
• Repeat with the remaining two loose points so that you now have a set of ever decreasing triangles on the front of your triangular serviette. If you have time, press these with an iron so that you have crisp sharp creases ( this does improve the result immensely).
• Carefuly turn the serviette over and take the bottom right point and bring it up to a central point midway along the edge between the bottom left point and the top at North.
• Repeat with the remaining corner. Iron the creases.
• Turn the serviette over again to show off the neat front side.

STEP BY STEP NAPKIN / SERVIETTE FOLDING

Steps:

• Take your square napkin, lay it totally flat before you, then fold it in half horizontally.
• Fold again, this time vertically so that you have before you a square a quarter the size of your origonal square.
• Only one of the 4 corners will have 4 open or loose edges. Rotate the square before you so that it looks like a diamond with the four open edges pointing to the bottom.
• We will call the points on your diamond shape East, West, North and the open egded bit, South.
• Make a horizontal fold between the East/West points, bringing the open ended South point up to meet, and on top of, the North point.You will now have a little triangle.
• Take the East point of the triangle and fold it in towards the middle. What was the sloping right hand edge of the triangle is now a vertical edge running down the center of the triangle and there is a little flap sticking out at the bottom.
• Take the West point and fold it into the center the same as you did with the previous East edge, the two vertical lines should meet in the middle, and you will have a diamond shape that has two long sides at the top and two short sides (the two little flaps) at the bottom.
• Pick up your diamond shape and fold the two little flap bits at the bottom completely under, so that they only show on the back of the triangle. The front will now look like a steep triangle with a vertical slit down the middle.
• We will call the points of this triangle East, West and North. With the flaps still folded to the back of the tiangle, fold the East and West points backwards until they meet, and gently crease the two folds that form and meet at the North point.
• The slit in the front will have opened and the 4 open points of the napkin will be hidden in layers inside. Pull very gently on them one by one and they will stand up like the sails of a boat. Some people I know call this napkin a boat, some a flower and some the Sydney Opera House.I don't know its' offical name but set onto a plate or into an empty wine glass, this a very elegant addition to a classy table setting.

SERVIETTE/NAPKIN FOLDING, THE SIMPLE POCKET

Steps:

• Lay your serviette square out flat before you.
• Fold the top and bottom left hand edges to meet the top and bottom right hand edges. You will have a long rectangle with the fold on the left hand edge.
• Fold the bottom short edge up about 1/3 of the way up the rectangle. Then repeat another 1/3 of the way up.
• Carefully turn the serviette over and fold the top and bottom East edge to the centre.
• Repeat with the West edge.
• Carefully turn this over again and you will have a neat package that has a pocket at the bottom into which a nametag, cutlery, flowers or a small gift can be inserted.

SERVIETTE/NAPKIN, DIAMONDS IN SQUARES

Steps:

• Lay your serviette out flat before you in a square.
• Take the top left and top right corner and bring them 1/3rd of the way down the square.
• Now take the bottom left and bottom right corners and bring them up to meet the new corners at the top. You will have before you a long rectangle that is 1/3rd the width of your original servietter square.
• Take the top left corner and fold it over to the centre, this will make a very small triangle in the top left corner. Repeat with the bottom left corner and you will end up with a long rectangle that has two small pointed triangles in the narrow left edge.
• Take the top right corner of the rectangle and fold it downwards, so that that was the top edge is level with the "bases" of the triangles you made in the last step. You will have an odd shape before you and a large flap sticking out at bottom right.
• Place your finger at the top right point of this shape, then with your other hand, bring the bottom left corner of the triangles on the left, over to meet your finger. This should result in the formation of a small diamond shape at the top of your shape.
• Now fold the bottom shape back along itself so that it becomes a net square underneath the diamond. Place flat on a plate.