and butter plate
would not be used, for then a dinner roll would be laid in the napkin
and no butter served at all. The napkin, as before, went to the left,
beyond the forks, and a large, cold plate was laid down between the
silver. The salts were freshly filled and put on, and a glass dish for
jelly at one end of the table. In front of her father's place they laid
a carving cloth, and on it a large knife and fork, putting the tips on a
little rest.

Next they took the soup-plates, the dinner-plates, the large platter and
two vegetable dishes out into the kitchen to be made hot; they also
carried out the bread-plate, the salad-bowl, and the pudding-dish, as
well as the after-dinner coffee-cups and saucers. Then they arranged the
plates for salad on the sideboard, and the dessert-plates, putting a
dessert-spoon and fork for each person on these. While the dinner was
getting ready came the lesson in waiting, as before.

"You see we have laid down cold plates," the aunt said. "Some people
lay down hot ones, as we did at luncheon, but the soup is so likely to
soil them that it is really hardly safe. Besides, dinner is a more
formal meal than the others, so we must be more particular. When Bridget
brings in the tureen she will stand it on the sideboard with the hot
soup-plates, and you are to dip a spoonful of soup carefully in each
plate and carry it on your tray to each person's right and set it
down,--do not offer it on the left. When all are served, carry out the
tureen. If we had no waitress of course your mother would serve the soup
from the table, but this is the way we do when we are nicely waited on.

"When it is time to carry off the soup-plates, take your tray and go to
each person's right and lift the plate, putting the first one on the
tray and taking the next in your hand. Put them on the sideboard, and
carry them out later, very quietly, but do not stop now. Leave the cold
plate on the table still. Then bring in the hot plates and put them in a
pile in front of the carver, slipping out his cold plate first. Bring
in the vegetables and put them on the sideboard; last of all bring in
the meat and set it before the carver; do not leave the room after the
meat is on the table, for it will get cold.

"As each plate is filled, take it to the first person served--your
mother, if you are a family party, and either your mother or a woman
guest first, if you have company; some people always have the mother
served f