An oblong shaped table is preferable for a large dinner party, the feet being less incommodious; it must at least be six or seven feet wide and twenty-two feet long, with rounded ends. This shaped table is most generally used, although some prefer round, or horse-shoe ones, or an oblong with square ends, and many other fanciful shapes, depending entirely on the size of the room and the taste of the host.

Tables can be lengthened according to the number of seats desired ; the space allowed for each guest is, for a square table with square ends, two feet, apart between each plate; when the ends are curved, the space for the corners must be twenty-two inches apart, and if entirely round, twenty inches.

Cover a table twenty-two by seven with a felt cover made for the purpose, then over this lay a tablecloth twenty-four feet long and eight or nine feet wide, being careful that it is exceedingly white and smooth, having no creases whatever.

Fold a well starched, large napkin, pinch it triangularly, and place it in the center of the table; have twenty-four smaller napkins also well starched, folded and pinched, and place these at the edge of the table and on each one set a plate with another napkin on top, folded either shaped as a boat, a tulip, or any other pretty design, or else the napkin may be simply folded square.

The bread is placed either under the folds or in the center of the napkin, according to the manner in which it is displayed, or on a small plate to the left of the cover. Another way is to place the bread in front of the napkin.

On the left of each plate, lay a table fork and also a fish fork.

On the right set a table knife, a silver fish knife, a soup spoon, also a small fork for oysters or Little Neck clams

In front, but slightly toward the right of each plate, set a small individual salt-cellar. The double silver pepper castors containing black and red pepper are distributed two on each side, and two at each end of the table, with eight single ones between the double ones.

Glasses are placed in a semi-circle either in front of the plate or else on the right; arrange these according to the courses to be served. First, water glass; second, white wine; third, sherry; fourth, Rhine wine; fifth, champagne; and sixth, Bordeaux.

Before serving the entrees remove the white wine. Sherry and Rhine wine glasses and replace them by fine Bordeaux and Burgundy glasses. Glasses intended for dessert wines and liquors, are only put on the table with the dessert.