ade to look well.

The tablecloth is always spread for a dinner. A thick pad of felt or
double-faced cotton flannel should go under the tablecloth. The damask
should be immaculate and of good quality. The tablecloth should hang
almost to the floor at the corners.

At each place there is a card on which the guest's name is written.
These place cards often have the monogram of the hostess in the center
and are otherwise blank, except for the name written on.

The place cards at a dinner should be laid immediately before the
plates of the guests or on the napkins, which are folded squarely, and
of sufficient size to be of real usefulness.

In setting the table, the spoons for soup, dessert, and coffee are
arranged at the top of the plate; the knives and forks, the latter of
several sizes, are placed on either hand, in order of use, and the
small plate for bread, olives, etc., is on the right.

In eating, the oyster fork is the first used, and then one takes the
next in order. Should one be in doubt, the rule is to glance at the
hostess and adopt her method, whatever that may be.

On elegant tables, each cover, or plate, is accompanied by two large
silver knives, a small silver knife, and fork for fish, a small fork
for oysters on the half-shell, a large tablespoon for soup, and three
large forks. The folded napkin is laid in the center, with a piece of
bread in it. Fish should be eaten with silver knife and fork.

A half-ladleful of soup is quite enough for each person, unless at a
country dinner, where a full ladleful may be given without offense.

Individual salts or salt cellars are now placed at each plate, and it
is not improper to take salt with the tip of the knife in lieu of a
spoon.

The place plates stand under the oyster or soup plates and under any
course when it is desirable to have them. Plates must be warmed or
chilled according to the temperature of the food which is to be served
in them.

The indispensable courses of a dinner are soup, fish, roast, salad,
and dessert. In arranging her menu, however, each hostess will suit
herself to her pocketbook and to what she considers good form in the
amount and kind of food.

The formal dinner should be served in a very leisurely style.

At the daily family dinner as well as at formal dinners, all the
ladies of the house and among the guests should be helped before any
of the men are served, even if some distinguished guest is among the
latter.

It i