Eggs or cheese dishes, hot or cold, are often used as entrees at luncheons, and eggs are usually served as a separate course. A delicious friend of a cream cheese is a currant preserve put up in tiny glass jars, made in France, and called after the name of the place, Bar le Due. These jars are always passed on a tray, following the cheese, each guest taking a tea-spoonful. Of course this should not be served with hot-cheese mixtures, which are sometimes served at dinners and luncheons, but the Bar le Due and cream cheese are suitable for both dinners and luncheons. Pulled bread, toasted wafers, crouton or bread-sticks are always served with this course.

To clear the table for dessert, everything in front of each guest, except the glasses, should be removed; then take everything else from the table, leaving only the nuts and bon-bons, the decorations and illuminations. If there are any crumbs, take a crumb-scraper or napkin and quietly dust every vestige into a plate. This is rarely necessary at a formal meal, and should be avoided if possible. If it is the informal meal remove platters and large dishes first, then the carving or tray napkin, if one be used, fold over from the ends and take up carefully, then proceed as for the formal dinner. Fill goblets with water and pour wine. When everything is in readiness bring in the dessert.