are never presented at table in a bottle, but are put in
glass dishes with small serving spoons. Nothing is ever served from the
jar or bottle it comes in except certain kinds of cheese, Bar-le-Duc
preserves (only sometimes) and wines. Pickles, jellies, jams, olives, are
all put into small glass dishes.

Saucers for vegetables are contrary to all etiquette. The only extra
plates ever permitted are the bread and butter plates which are put on at
breakfast and lunch and supper above and to the left of the forks, but
_never_ at dinner. The crescent-shaped salad plate, made to fit at the
side of the place plate, is seen rarely in fashionable houses. When two
plates are made necessary by the serving of game or broiled chicken or
squab, for which the plate should be very hot, at the same time as the
salad which is cold, the crescent-shaped plate is convenient in that it
takes little room.

A correct and very good serving dish for a family of two, is the vegetable
dish that has a partition dividing it into two or even three divisions, so
that a small quantity of two or three vegetables can be passed at the same
time.

Napkin rings are unknown in fashionable houses outside of the nursery. But
in large families where it is impossible to manage such a wash as three
clean napkins a day entail, napkin rings are probably necessary. In most
moderately run houses, a napkin that is unrumpled and spotless after a
meal, is put aside and used again for breakfast; but to be given a napkin
that is not perfectly clean is a horrid thought. Perhaps though, the
necessity for napkin rings results in the achievement of the immaculate
napkin--which is quite a nice thought.

=CORRECT SERVICE OF DINNER=

Whether there are two at table or two hundred, plates are changed and
courses presented in precisely the same manner.

For faultless service, if there are many "accompanied" dishes, two
servants are necessary to wait on as few as two persons. But two can also
efficiently serve eight; or with unaccompanied dishes an expert servant
can manage eight alone, and with one assistant, he can perfectly manage
twelve.

In old-fashioned times people apparently did not mind waiting tranquilly
through courses and between courses, even though meat grew cold long
before the last of many vegetables was passed, and they waited endlessly
while a slow talker and eater finished his topic and his food. But people
of to-day do not like to wait an unnecessary se