These directions are not intended merely for occasional dinners. They are for every - day home life ; and though every detail may not be adapted to all families, yet any housekeeper, no matter how limited her means, who has a table, a cloth to cover it, and dishes for food, may follow the principal suggestions. Habits of order and neatness may be cultivated at a pine table, with twenty-five cent table-linen, and the cheapest crockery. Meals may be served in a proper way, even if one cannot follow every change which fashion may suggest.

Place the centre of the cloth in the centre of the table, and have the middle fold outside, and straight with the edge of the table. A spotless cloth, smooth and straight, is essential to the enjoyment of a meal. Lay a plate, right side up, for each person, one plate at each end, and those at the sides opposite each other. At breakfast and dinner, or when hot plates are needed, place them all in a pile, in front of the one who is to serve. Lay the knife with the sharp edge toward the plate, the tumbler with the top up, and the butter-plate at the right of each plate ; the fork with tines up and the napkin, at the left; the spoons with the handles toward the right, in front of the plate. Place a small dish at the left corner, to be used for potato skins, bones, egg shells, hot rolls, etc., to prevent soiling the cloth.

Fruit or flowers, if used, should occupy the centre of the table. The salt and pepper, vinegar and oil, pickles or jelly, butter, etc., place at the corners. Lay a soup-ladle in front of the hostess, the handle toward the right; the carving knife, steel, and fork, on the carving-rests in front of the host; the butter-knife beside the butter, and two large tablespoons crosswise, at opposite corners. Have spoons, or knives and forks, suitable and sufficient in number for each dish to be served.

Arrange the various dishes on the table in regular order, straight with the table, and exactly in front of those who are to serve them; or if at an angle, let there be some uniformity. The cups, plates, and dishes for hot food should be heated.

At breakfast or supper, arrange in a semicircle in front of the hostess the tea or coffee, tray-bowl, spoon-glass, sugar-bowl, cream-pitcher, and hot water, with the cups and saucers inside the circle.

Finger-bowls are by some people considered a luxury, and are not usually placed on the table until the dessert ; but there are other occasions when they are equally necessary, and there is no reason why they should not be used. They may be put on at the left of the plate, at the beginning of the meal. When fruit is used as a first course at breakfast, and when sweet corn is served on the cob, finger - bowls are almost indispensable.

Arrange the chairs so far away that they will not have to be drawn out when the family are being seated.

In announcing the meal, do not ring the bell when there are invited guests, but tell the hostess that dinner, or whatever the meal may be, is served. In simple family life a bell is allowable, but it would be better to Lave a regular hour for each meal, and then for each member to come promptly at the hour.