Recipe by kiwidutch
Between the teachings of my Grandmother, an Aunt, my Mother and several restaurants I learned a lot about serviette/ napkin folding.. Works well with cloth napkins, or larger paper ones. I have included step-by-step photographs to illustrate/suppliment the written directions. Now that I have already posted all the napkin folds I know, I decided to look on the net for some new ones to learn. This one was called the Cone and is fairly much identical to Serviette/Napkin Folding, Simple Standing but the difference is that the depth of the cuff at the bottom can be varied and that it is primarily meant to be a flat serviette presented on a plate and not a standing one. You choose which way you like it best !
Directions See How It's Made
- Lay your serviette square out flat before you in a diamond shape.
- Take the South point at the bottom and fold it up to meet the North point at the top. You will now have a triangle with the crease at the bottom.
- Take the bottom right hand point of the triangle and fold it up to the North point position. Repeat with the bottom left point. You will now have a diamond shape with a gap running vertically down the centre.
- Carefully turn the serviette over and fold the south point up towards the north point but only 1/3 or 1/2 way up (depending on how big your serviettes are, a larger or smaller fold here as appropriate will look more balanced, you choose which looks best for yours).
- Carefully turn the serviette over and bring both of the bottom points far enough together so that you can slide one of the points into the other.
- Turn the serviette over and press it flat at the outside edges. looks great presented on a plate and can be made in advance.