ounced. Look over the table and see that
everything is in its place before announcing a meal. Fill the glasses
with water either before the family enter the dining room or
immediately after they are seated. Lift the covers from hot dishes and
turn them over at once in order to prevent the steam from dropping on
the cloth. Take the plate from the host or hostess, and place before
each person from the right side--keep the thumb well under the plate.
When passing anything from which the persons seated at table help
themselves, such as vegetables, sauces, etc., always go to the left,
so as to leave the right hand of the one to be served free. Keep a
watchful eye over the table and pass anything apparently required.

Learn to receive instructions from the hostess in an undertone. Do not
get excited and try to do too many things at once. It is an
accomplishment to be a good waitress, as it requires special
refinement and deftness, which are scarcely compatible with an untidy
nature.

When serving meals without a waitress, the daughters of the house
should consider it their special privilege to save the mother any
annoyance or discomfort during the meal time. Never allow dishes,
which have been used, to accumulate on the table or allow the table to
become disordered. As much of the food as possible should be placed on
the table before the family are seated, and the plates or dishes
removed at once after using. No matter how simple the meal may be,
every housekeeper should see that it is served neatly and on time.
Teachers may exercise a far-reaching influence in the refining of home
life by impressing upon the pupils the importance of these--too often
considered--minor matters, and by giving minute instructions in the
setting of table and serving the meal. One carefully planned
_practice_ lesson will convey more knowledge of such matters than any
number of lectures or pages of theory.

* * * * *

CONSIDERATION OF MENUS.

The following menus and analyses are taken from bulletin No. 74,
prepared in the United States Experiment Stations, and are inserted so
as to give some idea of the cost and relative value of various foods
in combination. _It must be remembered that the prices given are in
excess of prices in Ontario, therefore the cost per menu would be less
than is given in these illustrations._ The more expensive menus have
been omitted. The writer of the article says:--

"In planning