Serviettenapkin Folding Another Pocket Fold Recipes

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 FOLDING, FRENCH PLEAT WITH POCKET

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 original 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 loose edges pointing upwards. We will call this the North corner.
• 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 diagonal neat cuff going east/west across the diamond shape.
• Now take the next loose corner at North and gently bring it South, tucking it underneath the cuff that you just made in the previous step but leaving a pleat showing above, the same width of the cuff below. You will now have two diagonal neat cuffs/pleats going east/west across the diamond shape.
• Then take the next 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 third horizontal neat cuff going east/west across the diamond shape that's next to the second one.
• Rotate your diamond shape so that the North point is now the top right corner and you have a square shape in front of you with three diagonal pleats running from the top left corner to the bottom right corner.
• Gently turn the serviette over and bring the top right and bottom right corners into the center. Repeat with the top left and bottom left corners.
• Turn back to the front side and you will have a very neat rectangle that has three diagonal pleats running across it.
• An elegant and stylish serviette that will impress any guest.

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.

SIMPLE SERVIETTE/NAPKIN, POCKET WITH POINTED TOP

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 one of the East corners and roll it under towards the middle of the serviette so that you have a roll about 2 inched (5 cm) wide.The other East corner is still laying flat completing the diamond shape behind this.
• Take the remaining East corner and fold it backwards about 1 inch ( 2.5 cm) above the first fold).
• Now fold the pinted sided towards the back, tucking them in and completing the serviette.
• Place on a plate with the smooth front side up.

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, 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.

STEP BY STEP SERVIETTE /NAPKIN FOLDING , EASY!

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" and the other two remaining corners East and West.
• Fold the South corner up, so that it meeting and laying on top of the North corner. Your serviette is now in the form of a triangle.
• Gently crease the bottom ( east /west line) of the triangle well.
• The South corner consists of 4 seperate flaps, take only the outer-most of these and fold it back south again, expect that the crease line should be about 1/2 inch (1 cm) HIGHER ( but still parallel to) the bottom ( east/west) straight edge of the triangle. This leaves a thick triangle on the top and a very thin, one paper layer, smaller triangle on the bottom.
• Take the next layer of the loose flap at North, and fold it south, with it's crease line about 1/2 inch (1 cm) ABOVE the crease line from the first folded down flap. Now you will have a smaller triangle folded down in the South position on top of the first one.
• Repeat Step 7 until all four flaps are folded down, pointing South in triangles on top of each other, the one on the bottom will be the biggest and the one on the top will be the smallest.
• Carefully pick up the serviette and bring the East and West corners together at the back, then carefully crease firmly the fold that runs from the center of the top main triangle to the point at North.
• Turn the serviette around and set the finished serviette onto the table with the North point closest to you on the table, with East and West points on the table furthest away from you and the South points pointing up into the air up the center.
• Works best wih heavier paper serviettes.

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".

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 , BASIC WITH NAPKIN RING

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.
• Grasp your serviette about 2/3 of the ways up and starting at point that is on the East side of your serviette, make 5 folds or pleats more or less the same size, folding/ pleating towards from the East point to the West point.
• Slip your Serviette Ring over the north point and gently pull downwards so that only the top 1/3 of the serviette goes though the ring. Keep the north point of the serviette nicely centered.
• Spread the bottom half out the serviette into a fan formation so that both halves are equal and it looks pleasingly balanced.The top of the serviette should taper gently up to the North point and if wanted a small flower can be inserted into the fold at the top and down into the napkin ring.
• Place on empty plate.