Serviettenapkin Folding Another Make In Advance Recipes

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, 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.

SERVIETTE/NAPKIN FOLDING, ELEGANT SAIL

Steps:

• Lay your serviette square out flat before you in a square shape.
• Fold the bottom left and right corners to meet the top left and right corners. You will now have a rectangle with the crease along the bottom edge.
• Place your finger at the center of the top edge, with your other hand fold the bottom right hand corner to meet your finger.
• Now take the very top right hand corner, and fold it to the very top left hand corner. You should now have a square shape with a diagonal line running from top left to bottom right.
• Take the bottom left hand corner and fold it up to the top right and corner.You will now have a right-angle triangle (the right-angle being in the top right hand corner).
• Pick up the serviette so that the right-angle is facing away from you in the North position. Carefully open the inside folds so that you have something that resembles an ice cream cone (but with one side of the top higher than the other)The side closest to you will have all 4 loose corners visible.
• The side with the right-angle triangle will be the lowest point of the cone shape. Grasp this place ( it's also where the join is) firmly and carefully turn it it a little inside out, so that a small cuff is made all the way around. The bottom of your ice cream cone is now an elegant cone shaped sail and the cuff rises at one end like a little boat.

SERVIETTE/NAPKIN FOLDING, ANOTHER RESTAURANT FAVOURITE.

Steps:

• Lay your serviette square out flat before you in the shape of the square.
• Fold the bottom left and right corners up to meet the top left and right corners so that you now have a rectangle shape with the crease at the bottom.
• Place your finger in the center of the top of the rectangle. With your other hand take the bottom left corner of the rectangle and bring that point up to your finger. You will have before you a triangle shape on the left hand side and a square on the right hand side.
• Place your finger on the bottom center point where the triangle meets the square, and with your other hand, take the top right corner and bring it to meet your finger. You will now have before you a shape that is somewhere between that of a diamond and a rectangle with a gap that runs diagonally from top left to bottom right.
• Carefully turn the serviette over.
• Take the bottom left and right edge and fold it upwards to meet the top edge. There will be a triangular flap hanging down on the left hand side. If you pick the serviette up, the other loose triangle will fall down from the back of the right hand side, so now you have a long narrow strip at the top that has pointed east and west edges and two triangles hanging down at the bottom.
• Put your finger on the topmost left point of the bigger triangle that is hanging down, (your finger should be about 1/3 of the way along, from the very top left edge)Then fold the most top left point to the right so that the finger would be at the center of the new fold that you make. Lift up the flap of the bigger triangle that is hanging down and tuck the point that you folded over underneath.
• Turn the serviette over so that the straight edge is still at the top and place your finger at the peak of the triangle that is pointing upward. (your finger should be roughly half way along the top edge of the serviette).
• Bring the most left point completely towards the point in the top right hand corner, where your finger was, is where the new fold line is.
• Pick up the napkin and carefully tuck this flap into the opposite fold.
• Carefully pick up the serviette so that the two points are in the North/South position, slip your fingers underneath and pull very gently in both east/west direction to open the serviette enough so that it stands up.
• Neaten the centre a little if necessary.

SERVIETTE/NAPKIN FOLDING, ANOTHER POCKET FOLD

Steps:

• Lay your serviette square out flat before you in a square shape.
• Take the bottom two corners and fold them 1/3 of the way up the serviette.The fold line should be at the bottom.
• Take the top two corners and fold them 1/3 down so that the top two corners are level with the fold line that you made in the previous step.You now have a rectangle in front of you.
• Place your finger in the centre top point of the rectangle and with the other hand take the top right hand corner of the rectangle and fold it to the center bottom of the rectangle, but continue past the bottom of the rectangle so that you have a vertical straight line running down the center and a small flap sticking out that the bottom. Repeat with the left side of the serviette.
• Then fold the bottom two flaps back on top of themselves so that they are level with the bottom of the rest of the serviette. You will have before you a thin rectangle shape on the bottom and a triangle on top of it and there will be a vertical gap in the center of both of them.
• Take the right hand end of the rectangle and fold it into the center, repeat with the left hand side of the rectangle but insert it into the opposite piece.
• This should form a small square pocket that has a triangular top.

SERVIETTE/NAPKIN FOLDING, ANOTHER MAKE-IN-ADVANCE

Steps:

• Lay your serviette square out flat before you. Bring each of the points in to meet the center point of the serviette.
• Now a slightly tricky step -- your serviette is looking like a square before you, with the triangles pointing in to the middle.
• Place your fingers on the outside edges of the East and West sides, right at the center. Imagine that the line in between your fingers is the fold line. Fold the bottom half of the napkin backwards along this fold line and under so that the bottom two points at East and West come up on the back side to meet the top two East and West points. (when I did it my North and South triangles went a little haywire, if yours do too then just fix them back into place after the bottom fold has been made. You will now have a rectangle shape with large triangle pointing downwards on the top and two smaller triangles on each side.
• Now take the East top and bottom corners and fold them on top to meet the West top and bottom edges. You will now have a square shape with a diagional gap running from top left to bottom right.
• Only one corner will have 4 loose points, rotate your square so that it looks like a diamond before you with the 4 open points in the North position.
• Take the topmost of these points and make a relatively tight roll towards the South position, at about the half way point you won't be able to roll any further and you will have a horizontal neat cuff going east/west accross the diamond shape.
• Then take the second loose point at North and bring it to the South position, and still holding the point, start rolling it under itself heading towards the North position, at about the half way point you won't be able to roll any further and you will have a second horizontal neat cuff going east/west accross the diamond shape that's next to the first one.
• Take the East corner and gently fold it to the back until the point meets the center point, repeat with the West corner.
• Carefully turn it back to the front side and you will have a very tidy serviette with two cuffs in the middle.