ely after
they have been taken from the cooler, and without delay.

Then a clear soup. It may be served from a silver tureen by the
hostess, or may be brought in soup plates to the guests by the waiter.

Then fish. This may be served by the host or arranged in a dainty
mince and served in shells to the separate guests. If served by the
host, potatoes very daintily cooked may accompany it.

Throughout the dinner olives, salted almonds, radishes, and similar
relishes may be passed. These are the only articles of food on the
table when the guests take their seats.

After the fish there can be an entree or two of some delicate dish,
but the roast properly comes next. It may be turkey, beef, mutton, or
lamb. The host may carve it if he pleases, and the waiter receive
portions from him and carry them to the guests. In many houses the
lady of the house is served first, and next the guest of honor, who is
the lady at the right of the host. With the roast some vegetables are
served.

Then comes a salad, and with the salad cheese and crackers are served.

The dessert follows the salad, and black coffee concludes the repast.
This last may be served at the dining table, or later in the
drawing-room by the hostess.

The dessert may consist of ices, fruit, pastry, or confections.
Frequently there is a final course after the sweets, consisting of
crackers and toasted cheese.

_Visits_

It is now considered quite proper for the host or hostess to specify
the length of time covered by an invitation for a visit. The
complication of duties in our present-day life makes the assignment of
even pleasures to definite periods necessary. This is as important as
the arrangement of trains and methods by which the guest may arrive
and leave.

The English manner of entertaining is a very excellent one, as it
gives the guest his freedom and makes his visit of the utmost profit
to himself and also to his host. The English host sets the time of
arrival, has his servant meet the guest at the station with
conveyance, has him met at the house door again by a servant, and
shown to his room, where he is made at home by being offered some
light refreshments. He is told at what hour he will be received by his
host and hostess in the drawing-room, usually a short time before
dinner. Then throughout his stay he does not see his hostess till
midday, although she provides amusement for her guests, which he is at
liberty to enjoy or ignore as he c