of honor, and
they lead the way, the lady being seated at the right of her host.
After them come the other couples as the hostess has planned. Each man
has found upon the dressing-room table an envelope addressed to him,
in which is the name of the lady whom he is expected to take out to
dinner, and also in the corner "R" or "L" to indicate on which side of
the table he and his lady are to sit.

After all the others have passed out, the hostess brings up the rear
with the gentleman guest of honor, who will sit at her right.

Evening dress should always be worn. For a lady a gown with low neck
and short sleeves or elbow sleeves; for a gentleman, a dress coat and
its accompanying trousers, vest, and tie of regulation cut and color.

Arrival a few minutes before the hour is customary in order for the
guests to assemble in the drawing-room, greet their host and each
other, and proceed together to the table.

When the meal is finished, the hostess catches the eye of the guest at
her husband's right, smiles understandingly, and they immediately
rise, and, followed by the rest of the ladies, leave the room, the men
standing meanwhile. The men linger for a half-hour or so over their
cigars and coffee, or liqueurs, before following the ladies into the
drawing-room.

In the United States it is more usual for the men and women to leave
the dining-room together, and the hostess to serve the coffee in the
drawing-room, than it is for the men to linger by themselves at the
table.

After a dinner party one should bid good-night to the lady one has
taken out to the table, to one's host and hostess. It is not good form
to omit the latter, for she should be assured that you at least have
enjoyed the evening, and that her effort at hospitality has been
appreciated by you. It is not necessary to take a formal leave of the
other guests. If you choose you may wish them a general good-night.

A ceremonious dinner begins with a tiny bit of caviare on a tiny bit
of toast.

Then comes the fruit. It may be melons, peaches, strawberries, or
grape fruit. It must be in perfection, and should be on ice up to the
moment of serving, and must tempt the eye as well as the palate.

Next comes the course of oysters or clams on the half-shell, which
should be served on crushed ice, on oyster plates made with hollows
for the shells, and picked up with silver forks made for the purpose.
Or they may be served more daintily without the ice, immediat