green corn, cauliflower and raw tomatoes
comprise one course in place of a salad. All meats should be cut
across the grain in very thin slices. Fish, at dinner, should be baked
or boiled, never fried or broiled. Baked ham may be used in every
course after fish, sliced thin and handed after the regular course is
disposed of.

The hostess should retain her plate, knife and fork, until her guests
have finished.

The crumb-brush is not used until the preparation for bringing in the
dessert; then all the glasses are removed, except the flowers, the
water-tumblers, and the glass of wine which the guest wishes to retain
with his dessert. The dessert plate containing the finger-bowl, also a
dessert knife and fork, should then be set before each guest, who at
once removes the finger-bowl and its doily, and the knife and fork to
the table, leaving the plate ready to be used for any dessert chosen.

Finely sifted sugar should always be placed upon the table to be used
with puddings, pies, fruit, etc., and if cream is required, let it
stand by the dish it is to be served with.

To lay a dessert for a small entertainment and a few guests outside of
the family, it may consist simply of two dishes of fresh fruit in
season, two of dried fruits and two each of cakes and nuts.

Coffee and tea are served _lastly_, poured into tiny cups and served
clear, passed around on a tray to each guest, then the sugar and cream
passed that each person may be allowed to season his black coffee or
_cafe noir_ to suit himself.

A _family dinner_, even with a few friends, can be made quite
attractive and satisfactory without much display or expense;
consisting first of good soup, then fish garnished with suitable
additions, followed by a roast; then vegetables and some made dishes,
a salad, crackers, cheese and olives, then dessert. This sensible
meal, well cooked and neatly served, is pleasing to almost any one,
and is within the means of any housekeeper in ordinary circumstances.

MEASURES AND WEIGHTS.

IN ORDINARY USE AMONG HOUSEKEEPERS.

4 Teaspoonfuls equal 1 tablespoonful liquid.

4 Tablespoonfuls equal 1 wine-glass, or half a gill.

2 Wine-glasses equal one gill or half a cup.

2 Gills equal 1 coffeecupful, or 16 tablespoonfuls.

2 Coffeecupfuls equal 1 pint.

2 Pints equal 1 quart.

4 Quarts equal 1 gallon.

2 Tablespoonfuls equal 1 ounce, liquid.

1 Tablespoonful of salt equals 1 ounce.

16 Ounces equal 1 pound, or