Packing The Lunch

All foods not in containers should be wrapped separately in waxed paper before being placed in the box. The neatly wrapped articles should be placed, so far as is possible, in the order in which the food will be eaten, so that those found first may be eaten first without disturbing the remainder. The heaviest foods, however, should be placed at the bottom.

Articles should be packed compactly in order to prevent the food from shaking about. Empty space may be filled neatly with paper. When space seems lacking, the difficulty may be overcome by more careful packing, by resorting to such expedients as cutting fruits or cookies in half, or by packing sandwiches the other way of the box.

Table Setting And Service

The social life of a household, whether the household is a simple one or an elaborate one, centers about its dining-table and whether that dining-table is simply or elaborately-dressed, it should, by its harmony and unity of setting, indicate that it is arranged according to a definite artistic standard. Every accessory that builds the table-picture - the silver, china, glass, and linen - furthers the art of gracious living in the household.

Cups And Bowls

Cream Soup Cup. This is a low, broad cup, handled on both sides. Its width is from 4 1/2 to 5 inches, and its depth about two. It is used for the serving of purees, bisques, cream soups, and is extremely popular for luncheons.

Bouillon Cup. A tea cup with two handles. Clear soups, consommes, bouillons are served in it.

Chilled Cocktail Bowl. This is distinctly an innovation in china service. It is a low, wide bowl, fitted with a separate small container. The space between the bowl proper and the inner cup is filled with crushed ice. Used for grapefruit, shrimp cocktail, and many other foods best served chilled.

Glass

Of late years, an awakening appreciation of the charm of glass has taken place. Perhaps the appeal of glorious color, so striking in this substance, accounts for it. Blue in varying tones was some years ago in wide favor; then amethyst displaced it. Rapidly came amber, and green, which maintain a deserved respect, because of their adaptability. Rose, canary, sapphire, in quick succession - no color today is unrepresented.

Glass is often selected to "go with" certain tones of china. The hostess with a sense of fitness has a glass service for each of her dinner services. For her severely formal tables she uses glittering crystal, etched or cut, engraved or gold decorated.

But there is ample opportunity for her to indulge her love for color to the full, to arrange tables with an eye to the dining-room effects, or to build them according to her own color preferences.

Spoons

Accompanying the medium size knife and fork, and of a size between a teaspoon and a tablespoon, is the dessert spoon, the spoon of a variety of uses, from eating soup and cereals, to eating desserts such as pudding and compote of fruit.

Teaspoons have a great variety of uses, and while these are the first kind of small spoon to be bought you will want to add when you can, orange spoons, bouillon spoons, ice-cream spoons, coffee spoons, five o'clock teaspoons, and iced tea spoons.