This is the ordinary every-day luncheon, and is like the informal dinner, except that no roasts are served. Tea may be served by the hostess, with the tea-pot, sugar-bowl, cream-jug, and cups and saucers neatly arranged on a large tray under a cloth, or the tray may be omitted, using only the cloth or napkin.

Two or more courses may be served, all of the dishes for the first course neatly arranged on the table and the second course, the sweets and cakes, placed on the side table ready for use, followed by finger-bowls and fruit. These suggestions seem so unnecessary and such every-day affairs that many will wonder why they are put in this book, but most house-keepers will appreciate the fact that these simple instructions have to be told over and over again to the new waitress or maid-of-all-work, and if putting this book into the hands of the pupil will save the weary haus-frau a few hours of precious time, worthy of something better, its object will have been accomplished.

These dishes are usually served as a first course at dinners or luncheons, and are supposed to be appetizers.

At the formal dinner or luncheon they are placed on the service-plate after the guests are seated. At the informal meal they may be brought in before the meal is announced, or they may be placed after the guests are seated. Only serve one of the dishes in each course, and avoid all through the meal repetition of food or flavor.

Canapes are sometimes served instead of oysters, but at a formal dinner or luncheon they usually precede the oysters, this being the only exception to this rule. If you serve oysters as a first course, do not serve them again during the dinner or luncheon. Tiny sandwiches of entire wheat, graham, or brown bread and butter or dainty biscuits or crackers are served with raw oysters and clams ; also fringed celery, trimmed radishes, or cress may accompany "Some Beginnings."

After this course is served, till the glasses three-quarters full with Sauterne from a glass pitcher or decanter.