courage fancy
folding.

[Illustration: Table laid for a home dinner]

8. Place the salt and pepper so that they are convenient to every one.

9. Place the dishes that are to be served at table directly in front of
the one who is to serve them.

10. Place the carving set in front of the host, and the tablespoons as
on page 89, or where food is to be served.

11. Place a chair for each person.

[Illustration: Individual section of table laid for dinner]

TABLE MANNERS

In Form III, the children are too young to serve at table, so the lesson
on Preparing and Serving Meals, page 136, has been reserved for the work
of Form IV, Junior Grade. The class should, however, be carefully
trained in table manners from the first. In their usual class work this
will be incidentally taught. A regular lesson should include the
following:

RULES FOR CORRECT TABLE MANNERS

These are based upon the accepted customs of well-bred people, and have
in view the convenience and comfort of all who are at the table.

They may be stated as follows:

1. Stand behind the seat assigned you.

2. Wait until the hostess is seated, before taking a seat.

3. Sit naturally erect, without any support from the elbows, placing the
feet on the floor.

4. Do not begin to eat until others are served.

5. Eat and drink quietly, taking small mouthfuls; keep the mouth closed
while eating.

6. Do not drink with food in the mouth.

7. Do not talk with food in the mouth.

8. Use a fork preferably, whenever it will serve the purpose; and never
put a knife into the mouth.

9. Take soup from the side of the spoon.

10. Wipe the mouth before drinking from a glass.

11. Be attentive to the needs of others.

12. If it be necessary to leave the table, ask the hostess to excuse
you.

13. If a guest for one meal only, leave the napkin unfolded beside the
plate.

14. Never use a toothpick at the table, or in any company.

15. Wait for the hostess to rise, then stand, and replace the chair in
position.

CHAPTER VI

FORM IV: JUNIOR GRADE

THE KITCHEN

At the beginning of the year's work in Form IV, several lessons should
be spent in reviewing the methods of cooking and cleaning taught in the
previous year. This may be done by reviewing former recipes and by using
new ones which require a knowledge of these methods. As the pupils work,
they should be closely observed, and, without the teacher giving undue
assistance, their weak