Laying the Table may require a few general rules. To do this. First imagine a square for the plate, lay the fork or forks at the right, then the knife with the sharp edge turned from the person who is to use it, beyond this the soup spoon. At the point of these place the individual butter-plate. Lay the napkin folded square at the left hand, with a piece of bread or a roll in its folds. At the upper left hand corner place a goblet or small tumbler for water. If a second spoon be needed, lay it beside the first, or use it to define the upper part of the square. Individual salts and peppers, if there are used, may be arranged to suit the taste. Extra knives and forks follow the rule given above. At the carver's place, if the carving is to be done at the table, spread a white napkin, (large) with the point toward the middle of the table to protect the table-cloth from splashes of gravy. If there is no castor, cruets and fancy pepper and salt-boxes can be had in a great variety of styles and prices. A vase of flowers is always attractive, and adds grace and beauty to any table. Place the pepper, salt and vinegar at the ends of the table, the individual butter and salt-dishes at the side of each plate.

Serving the Table may be very much simplified at an informal dinner, or rendered elaborate where there are trained servants. The simpler form only will be touched upon here. When there are many persons to be served it is very convenient to have iee-water in the glasses, butter on the plates, and if the first coursse is raw oysters, have them in the dishes. Even soup, especially where untrained help is employed, may be served before the guests are seated. If this is done, the plates should be heated and the soup itself hot as possible. If the soup is to be served at the table, let it be done by the hostess. The tureen and a pile of heated plates should be placed before her, and a single silver ladle-fal dipped into each plate, and handed to an attendant who passes the plate at the left of the guest.

The serving is usually commenced with the lady at the host's right hand and continued around the table. The soup should be eaten with the piece of dry bread or roll found at each plate. Buttering is only less vulgar than thickening the contents of the plate with crumbs. When the plates and tureen have been removed (take the spoons first), the next course should be brought on. If this is fish, only one vegetable should be served at the same time. Sliced lemon and squares of bread should be passed with it. Bread should be passed with each course. After a fish course, the plates are changed before the meats are brought on. Fish, is frequently omitted, • as rendering the serving necessarily tedious. If roast beef, and game or fowls are both to be included in the dinner, they must be made into separate courses, each with their appropriate accompaniment of one vegetable.

Jellies, pickles and other dishes, such as croquettes of various kinds, are used as side dishes or entrees, with the different courses. However, in the rather simple dinner taken for an example, it will be perfectly good taste to follow the soup with a roast, of any preferred kind, served with two varieties of vegetables, which are placed with the platter of meat (one upon each side) before the host, together with a pile of heated plates, on which he serves the viands to each guest, either with or without the assistant passing. Jelly must never be put in sauce-dishes, but placed upon the plates by the host, or each may help him or herself, as the jelly is passed. The thin vegetables must be put in small sauce-plates. Olives, pickles and other relishes, should be passed by an attendant. The simple roast, served in this fashion, may constitute the substantial portion of the repast. Or, there may be substituted for the roast, a turkey with accompaniments. Cranberries used upon such an occasion, with turkey, should be served in the form of jelly, and put directly upon the plate. A pair of fowls, with dressing, ma} be substituted for the turkey; or, they make a very nice third course where beef has formed the second, and may be served with cauliflower or Brussels sprouts prepared in almost any fashion.

If the carver is inexperienced, a portion of the carving may be done before the turkey or fowls are placed on the table. If there is a salad it should be served separately. The dishes belonging to any course should always be removed and fresh ones substituted.

The substantials of the repast finished, the maid should be summoned and commence the clearing of the table by carrying out, first, the meat, then the dishes of vegetables, and after that plates and butter-plates. Use a tray to transfer everything except the large platters. Never allow the scraping of the contents of one plate into another, and bearing off the whole pile at once. Two plates at a time are enough.

Then, after the soiled dishes, if the dessert is to come next, without the intervention of another course, have all the table furniture, salts, peppers, etc., removed,; except the glasses, ice-bowl and water bottle, or pitcher, and the crumb-brush and tray used.

Changing the table-linen for dessert is always optional. Dessert-cloths, napkins, fruit-cloths and napkins (colored) are pretty, but so many changes render the serving more complicated.

Dessert of pudding and pastry follow, or, more fashionably, and also more healthfully, after the long, substantial dinner. Charlotte Russe and some of the various delicate and delicious creams may take the place of the richer desserts. Coffee may be served with this course (it should never be served earlier). It should be poured by the hostess. Cream, if desired, should be put in first, and cubes of white sugar, dropped from the sugar-tongs, in the saucer, that each guest may sweeten it to his liking.

Sardines skinned and served in a dish of lettuce hearts or water cresses, will be a pretty novelty to take the place of a salad at dinner or luncheon.

If the dinner is a very ceremonious one, the coffee will not appear until the last course, which consists of fruits, ices and coffee (the ices optional), and the work of waiting is done.

Finger-bowls are brought on with the dessert, and placed at the left hand of each guest. They should be two-thirds full of lake-warm water, with a slice of lemon or a geranium leaf in each one, or flavored with rose or any preferred scent. Pretty Japanese bowls at 20 and 25 cents will do nicely. The bowls are sometimes set, each on its tiny doily, in the glass plate used for dessert, and placed before the guest, who should remove the bowl and doily to the left hand, leaving the plate free for the dessert.

Where baked puddings or pastry are served at a plain dinner. they should be brought in and place before the hostess, in the dish that they were baked in, and served. If silver outside pudding and pie dishes are attainable, they are a great improvement.