dishes composing the dinner, a strip of colored
plush or satin bordered with ivy, smilax, or some trailing vine, is
quite frequently used for the decoration of a long table.

A very pleasing custom consists in selecting some especial color for the
decorations with which the table napery, dishes, and even the food to be
served shall accord; as, for example, a "pink" dinner, with roses as the
chief flower, strawberries, pink lemonade, and other pink attractions;
or a "yellow" luncheon, served on napery etched with yellow, with vases
of goldenrod for center pieces, and dainty bouquets of the same tied
with yellow ribbon at each plate, while yellow tapers in golden
candlesticks cast a mellow light over all, during the serving of a bill
of fare which might include peaches and cream, oranges, pumpkin pie, and
other yellow comestibles.

The menu cards afford much opportunity for adding attractiveness to a
company dinner. If one possesses artistic skill, a floral decoration or
a tiny sketch, with an appropriate quotation, the guest's name, and date
of the dinner, make of the cards very pleasing souvenirs. A proper
quotation put after each dish is much in vogue as a means of promoting
conversation. The quotations are best selected from one author.

There are no absolute rules for the service of company dinners, much
depending upon social conditions and established customs. Two modes are
in general use,--placing the dishes upon the table to be dished by the
host and hostess, and placing all food upon the side table to be dished
and served by a waiter. When the latter method is used, it is quite
customary to place the plates of soup upon the table before dinner is
announced. As many knives, forks, and spoons as will be needed for the
courses may be placed beside each plate, or they may be brought in with
the course, as preferred. Clean plates are necessary for every course.
The manner of serving is essentially like that already described.

Care should be taken to have the dining room at an agreeable
temperature, neither too warm nor too cold.

At large dinner parties, each gentleman, as he enters, receives a card
upon which is written the name of the lady he is to take in to dinner,
to whom the hostess at once presents him. When dinner is announced, the
host leads the way with the oldest or most distinguished lady or the one
to whom the dinner is given, while the hostess follows last, with the
most honored gentleman. The host