Each servant should be provided, at large dinners, with a bill of fare, and instructed at small ones, where the dishes are to be placed. No two dishes resembling each other should be near the same part of the table. Soups or broth should always be placed at the head of the table; if there are two, top and bottom; if four, top, bottom, and two 6ides, opposite each other, or alternately with fish. Fish should be placed at the head of the table; if there are two sorts, have fried at the bottom, and boiled at the top; if four, arrange the same as the soup. We may observe, that a white and brown, or a mild and high-seasoned soup, should occupy either side of the centre piece, and that it looks handsomer to have fried and boiled fish opposite each other, but they should never be placed upon the same dish. Fish is generally served upon a napkin, the corners of which are either turned in or thrown over the fish, or upon a piece of simple netting, which is turned in all round; but we recommend our readers to use the elegant serviette, as being more stylish.

3153. The first course generally consists of soups and fish, which are removed by the roasts, stews, etc., of the second course.

3154. The second course, when there are three, consists of roasts and stews for the top and bottom; turkey or fowls, ham garnished, tongue, or fricandeau, for the side; with small made-dishes for corners, served in covered-dishes, as curries, ragouts, fricassees, stews, palates, &c

3155. When there are two roasts, one should be white, and the other brown. Removes are generally placed upon large dishes, for, as they supply the place of the fish and soups, they constitute the principal part of the linner. What are termed fiancs are not so large as the removes, nor so small as the entrees, or. made-dishes, and are generally served in a differently formed dish. They are seldom used except when there are eighteen or twenty persons.

3156. Entries, or made dishes, re quire great care in placing them upon the table, otherwise the gravy slops over and soils the dish; they are, therefore, usually served with a wall of mashed potatoes, rice or other vegetables, to keep them in their proper place. They should also be served as hot as possible.

3157. When there is but one principal dish, it should be placed at the head of the table. If three dishes, the principal to the head, and the others opposite each other, near the bottom; if four, the largest to the head, the next size to the foot, and the other two at the sides; if five, place the same as for four, with the smallest in the centre; if six, place the same as for four, with two small dishes on each side; if seven, put three dishes down the centre of the table, and two on each side; if eight, four dishes down the middle, and two on each side, at equal distances; if nine, place them in three equal lines, but with the proper dishes at the top and bottom otf the table; if ten, put four down the centre, one at each corner, and one on each side, opposite the vacancy between the two central dishes; or four down the middle, and three on each side opposite the vacancies of the centre dishes; if twelve, place them in three rows of four each, or six down the middle, and three at equal distances on each side. If more than twelve, they must be arranged on the same principles, but varying according to number.

3158. Oval or circular dining-tables require to have the dishes arranged in a shape corresponding to the table.

3159. The third course consists of game, confectionery, delicate vegetables dressed in the French style, puddings, creams, jellies, etc.

3160. When there are only two courses, the first generally consists of soups and fish, removed by boiled poultry, ham, tongue, stews, roasts, ragouts, curries, or made-dishes generally, with vegetables. The second consists of roasted poultry or game at the top and bottom with dressed vegetables, maccaroni, jellies, creams, preserved fruit, pastry and general confectionery, salads, etc. It is generally contrived to give as great a variety as possible in these dinners: thus - a jelly, a cream, a compote, an ornamental cake, a dish of preserved fruit, fritters, a blancmange, a pudding, etc.

3161. After the third course has been removed, cheese, ornamented butter, salad, radishes, celery in a glass bowl or on a dish, sliced cucumber (and at small parties, marrow-bones), are usually served.

3162. A marrow-spoon, cheese-scoop, and butter-knife, being required upon the table, are to be placed near to the dishes; a knife and fork near the celery, and a pair of salad-scissors or a fork and spoon in the bowl with the salad.

3163. The cheese may be served in a glass bowl, and handed round from right to left; or if Stilton, surrounded with the elegant serviette, and placed upon the cheese-cloth. The bread may be seared as usual, or the cheese-snaps, piled up on a crochet-cloth, in a plated bread-basket placed in the centre.