set on one side, the platters of sandwiches,
etc., on the other; with the coffee urn at one end, the ices at the
other, if there is room; otherwise, the cake and ices are served from a
side table. Another side table is desirable, to hold the stacks of
dishes and napkins.

As the hostess must give her entire attention to receiving her guests,
she intrusts the oversight of the dining-room to several matrons, who
are aided by a bevy of the younger girls (the young men also, at an
evening party). At the proper time these young people pass the napkins
and plates (usually with the salad already served) to the guests
scattered around the rooms. Other things are promptly brought, the
coffee being served immediately after, by another set of helpers.
Since all cannot be seated, small tables placed here and there in the
suite of rooms will give the standing ones a chance to set a coffee cup
down now and then. Candy in tiny reception sticks may be passed with
the cake; or bonbon dishes may be set in unexpected places about the
rooms, where any one who discovers them may nibble at will.

The family waitress, with extra help if needed, should be in attendance
near the dining-room exit, to receive the used dishes and remove them
at once from the scene. This is a nice point; for a congestion of
dishes in the dining-room spoils the effect of an otherwise
well-managed service. The maid will also keep the stack of plates,
etc., replenished; and she will carry back and forth from the pantry
the salad bowl and platters for replenishing.

Cutlery is limited to a fork for the salad, a spoon for the coffee, and
a fork or spoon for the ice cream. The ices may be in fancy individual
shapes, if one chooses to take that much trouble; but the brick,
brought in ready sliced for serving, is always suitable, and easier to
manage.

Much of this is so generally understood that further details seem
superfluous. The least experienced hostess need not be overanxious
about small points, if the general order is observed; for luncheon
guests are a genial crowd, and nobody notices little mishaps. I am
assuming that your guests are all very nice people, in sympathy with
you, and aiding you to the extent of their ability to make things
pleasant. Those who have this sincere disposition need no instruction
in behavior. Each one's conduct will be guided by her own instinctive
sense of propriety. One who is habitually polite is not likely to make
a