An oval table, as given in diagram, appears to be the most sociable; and, although it is against all precedent, the host and hostess should sit at the two sides of the table instead of the two ends, although in diagram it is arranged for the two ends. Sitting at the sides of the table the host and hostess are nearer their guests, and are better able to enjoy their society and to entertain them. No pains should be spared to have the most comfortable chairs. Under each chair should be placed a stool or hassock for ladies, or for such as may require it. The table linen should be nicely laundried. The table cloth should not overlap the table so much as to be in the way of the guests. If napkins are too stiff they cannot be folded well nor used with comfort. Under the cloth there should be a thick piece of green baize the exact size of the table. When carving is to be done on the table a large napkin should be placed before the carver to be removed in case of accidents. It is also advisable to have a supply of napkins at hand to use in case the table cloth is soiled during dinner. The use of mats on the table is to be deprecated, as the thick baize should protect the table from the heat of the dishes. The better way is to put dishes on the table without covers, and thus avoid a puff of fast condensing vapor in the faces of the guests. In first class dinners the soup tureen is not placed on the table, but soup is served from it from the sideboard. The soup having been -disposed of, the fish is brought to the table, and served by host or hostess. On the removal of fish, four entrees judiciously selected, and each a complete dish in itself, are handed round; or two are placed on the table one at each end, and the other two handed round. When guests have nearly finished these, two re-lieves or pieces de resistance are placed on the table one at each end, and each likewise a complete dish in itself. They in turn give place to a couple of roasts or roast and boiled, or poultry, or game, and two or more entremets should be served with it. Then comes the dessert. A reference to diagrams will further illustrate this. The above bill of fare is only given in the way of suggestion. Six courses may be made of it, or four as preferred. It is proper to hand around salad with roasts of all kinds, or with plain boiled or fried fish. If game or poultry do not figure in the bill of fare, one of the relieves should be a roast, and the entremets should be served with it. Cheese should not be placed on the table, but handed around cut in thin slices. It should be eaten before the entremets prepared as some fancy dish, or if served in natural state, use Parmesan cream or some first class cheese. The reason of the English custom of eating cheese after dessert lies in the declining fashion of wine drinking after . dinner. In France cheese is always served with the dessert. In hot weather all drinks should be cooled; this should be done from without, except water, in which a lump of ice is not disagreeable. The lady of the house should see that the appearance of the dessert is such that each dish, the fruit especially, should, with the help of flowers and leaves, be made into an elegant ornament. Fern leaves are well adapted for this purpose. It is most artistic to use, when practicable, the leaves of the fruit used on the table. Artificial leaves should never be employed. No fruits or confectionery, should appear except such as are good to eat. Canned fruits and the many colored productions of the confectioner should always be of the best and purest. There is no limit to the number of dishes which go to form dessert but it is better to have too little than to have inferior kinds or damaged fruit on the table. A dish of dry biscuit and one of olives should never be omitted, but the latter should be served in water and not in the liquor they were preserved in. The position of each dish is important. These should be arranged rightly, both for the effect and appearance and also so as to be accessible to the guests. The dessert should be kept dished tip in an adjoining room or if necessary in warm weather in a cool place to be brought in when wanted. Except when dessert is to be handed round, guests prefer to help themselves and to be free from the presence of waiters. Use water in the finger glasses perfumed with a few drops of rose water or lavender. Coffee as bright as well decanted wine is the proper conclusion of every dinner. The plate, the dinner, and dessert service, the glass, etc., go a great way towards making the dinner table look pretty and inviting. The most fashionable dinner service is of plain white with a small fillet of gold and the farms or crest and motto of the owner painted on the flat rim of the plates and dishes. The glass should also be engraved with the same heraldic device. Dessert service made entirely of glass are sometimes used and has a pretty effect. One thing not to be forgotten is to be sure and have good bread; if you do not, procure rolls from your baker.