instead of the table cloth. The
silver should be polished frequently and glasses wiped out carefully
before placing on the table. A small fern or low bowl filled with
short-stemmed flowers in the center of the table gives a dainty, cozy
air, while the more elaborate vases may be used on more formal
occasions. Four shaded candles on the table, when there are side lights
in the dining room, cast a soft and pleasing light, far more agreeable
to the eyes than the usual chandelier.

The placing of the silver must, of course, suit the character of the
meal. If the meal is simple, the service should be simple. A good
arrangement for an ordinary dinner is to place the fork and teaspoon at
left of space allowed for plate, the knife and butter knife at the
right, the napkin on right side and coffee spoon at the top, with water
glass at the right and butter plate at left of each place. Various
articles may be added, such as oyster fork, bouillon spoon, salad fork
and so forth.

FOOD FOR, AND SERVING THE SICK.

The utmost care should be taken in cooking food for the invalid, so that
all of the flavor and delicacy of each dish may be preserved. We take it
for granted that the food is the best that can be had, and that absolute
cleanliness is used in preparation. But, really, the important thing is
to make the tray as attractive and dainty as possible, or the food will
not be tempting, no matter how carefully prepared.

The tray should have a fresh, white cover each time it is carried to the
sick room, and thin china of a pretty pattern should be used. In the
summer time any garden flower, laid on the fresh napkin beside the
plate, lends a cheerful note of color to the tray. Always serve small
portions, as a large helping does not look appetizing to sick, tired
eyes, and be careful in serving liquids not to spill any on the tray
cloth or saucer.

It is those little things that sometimes disgust the invalid with what
is put before him. There is a tidy and an untidy way of serving most
dishes, too; for instance, in serving a poached egg, have it piping hot
and on the toast; not cold, part on the toast and part on the saucer,
with the yolk broken.

So each detail should be carried out, and you will find your care and
attention rewarded by the invalid's interest in the tray, with its
tinkling china and savory dishes.

Invalids should have graham bread, and must not be permitted to eat
bread less than twenty-four hours old. To