Every housekeeper occasionally has to plan a special menu for home or club or church society, and consideration of this matter may be helpful here.

It is of first importance that we do not undertake more than we can carry out well. This applies to the choice of the food material, to the number of courses, and the way in which they are to be served.

Instead of sending away for rare luxuries with which our guests might be familiar every day, let us make the most of the specialties of our own locality.

The table decorations may take the form or color of the season, but beware of special shapes or garnishes which might cause any deterioration of the food to be served.

Other essential points are to have everything served at the proper temperature, to alternate brown and white or crisp and soft effects, and to avoid having the same article appear in two different courses.

This couplet from an old English poet sums up the whole matter:

"Three dishes well dressed, and a welcome withal,

Both pleaseth thy guest, and becometh thy hall."