Tins department should include the three following sections, as a dish from any one of the three would be a sufficient dessert for the ordinary dinner or luncheon. At the formal dinner a hot dessert may be followed by a frozen cream or ice, but the dinner or luncheon is quite long enough with one dessert. The cold desserts, which are more acceptable, usually, may be accompanied by cakes of the daintiest kind, though this is almost superfluous, and it is in quite as good taste to leave them out. Dessert at formal dinners is either served from the butler's pantry or is placed on the table before the hostess, and afterward passed. Forks should be used whenever it is possible, always with frozen pudding or cream. Dessert plates should be small and choice. The proper fork and spoon for dessert should be placed at the right and left just before the course is served. When at an informal dinner every one has finished, remove the platter or dish first, if it has been served by the hostess, then remove the plates from the right just as you have all the others. If cheese has not been in the menu it may now be served with wafers. Now serve coffee and place the finger bowls according to directions in Coffees and Cordials.