Linens must be absolutely spotless, carefully laundered, and plainly folded. Use pure linen or damask cloths and napkins of as good quality as can be afforded. A coarse linen is better than a mixture of cotton and linen. The best time to buy linens is in January, for the latest patterns and summer bleached linen are imported in December and there is a better selection at that time. Good standard patterns are the best to buy, but most patterns can be du- plicated within two years. The Shamrock, Irish linen, denotes the best qualities obtainable. These are hand woven, and the strict British laws compel the manufactur- ers to state if hand woven on the margin of all linen, and to produce the same measurements for their goods. As a result Irish linens are dependable. Avoid linen that is stifT and that crackles when bent, as it has been starched to give it a better appearance. Good damask has an elastic texture. German linens are very desirable and come in good patterns, but are not as pure white as the Irish linens. Table cloths that come in patterns are more satisfactory than those that come by the yard, and there is but a slight difference in the prices of the two. Napkins to match should be bought with each table- cloth. Avoid extreme sizes. The standard sizes for dinner napkins run from 22 to 27 inches. To Launder Table Linen. — Heavy damask requires no stiffening, and must be ironed while wet. Thin tablecloths 300 DOMESTIC SCIENCE remain fresh longer if slightly stiffened with a very thin starch and ironed quite wet. Avoid many folds in ironing a tablecloth; make one lengthwise through the center and roll the cloth on a roller, or fold carefully without creasing. Napkins are folded perfectly true at the corners and are ironed quite damp. Fold over half way, then over again the same way, then fold end to end, and again to form a square, leaving the corners of the napkin folded out. To spread the tablecloth, put the single crease of the cloth directly in the center of the table, lengthwise, with the fold straight with the table. Crease the cloth slightly around the edge of the table that it may drape smoothly. The cloth shold be wide enough to hang over the edges of the table a quarter of a yard. A centerpiece of white linen either embroidered or trimmed with lace, is used in the center of the table. A table reflector or mirror may be used as a basis for table decoration. On this place a basket or vase contain- ing flowers or ferns. If flowers or ferns are not accessible, a candelabra or a plant may be used. Avoid too high a basket or vase of flowers. Select flowers free from heavy odors, and those that harmonize with the coloring of the dining room. Dishes and Silver. — Use the best china that can be afforded. White china or china having a delicate design is the best. Never use two kinds for the same course, but different patterns may be used for different courses. Select good styles, and if only a limited number of dishes can be had, buy from open stock and get dishes that may be used for the greatest number of purposes. Knives and forks should be of medium size and of a simple pattern WAITRESS WORK 301 that cleans easily. Plain silver is harder to take care of than that having a simple pattern.

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Linens must be absolutely spotless, carefully laundered, and plainly folded. Use pure linen or damask cloths and napkins of as good quality as can be afforded. A coarse linen is better than a mixture of cotton and linen. The best time to buy linens is in January, for the latest patterns and summer bleached linen are imported in December and there is a better selection at that time. Good standard patterns are the best to buy, but most patterns can be duplicated within two years. The Shamrock, Irish linen, denotes the best qualities obtainable. These are hand woven, and the strict British laws compel the manufacturers to state if hand woven on the margin of all linen, and to produce the same measurements for their goods. As a result Irish linens are dependable. Avoid linen that is stiff and that crackles when bent, as it has been starched to give it a better appearance. Good damask has an elastic texture. German linens are very desirable and come in good patterns, but are not as pure white as the Irish linens. Table cloths that come in patterns are more satisfactory than those that come by the yard, and there is but a slight difference in the prices of the two. Napkins to match should be bought with each tablecloth. Avoid extreme sizes. The standard sizes for dinner napkins run from 22 to 27 inches. To Launder Table Linen. — Heavy damask requires no stiffening, and must be ironed while wet. Thin tablecloths remain fresh longer if slightly stiffened with a very thin starch and ironed quite wet. Avoid many folds in ironing a tablecloth; make one lengthwise through the center and roll the cloth on a roller, or fold carefully without creasing. Napkins are folded perfectly true at the corners and are ironed quite damp. Fold over half way, then over again the same way, then fold end to end, and again to form a square, leaving the corners of the napkin folded out. To spread the tablecloth, put the single crease of the cloth directly in the center of the table, lengthwise, with the fold straight with the table. Crease the cloth slightly around the edge of the table that it may drape smoothly. The cloth should be wide enough to hang over the edges of the table a quarter of a yard. A centerpiece of white linen either embroidered or trimmed with lace, is used in the center of the table. A table reflector or mirror may be used as a basis for table decoration. On this place a basket or vase containing flowers or ferns. If flowers or ferns are not accessible, a candelabra or a plant may be used. Avoid too high a basket or vase of flowers. Select flowers free from heavy odors, and those that harmonize with the coloring of the dining room. Dishes and Silver. — Use the best china that can be afforded. White china or china having a delicate design is the best. Never use two kinds for the same course, but different patterns may be used for different courses. Select good styles, and if only a limited number of dishes can be had, buy from open stock and get dishes that may be used for the greatest number of purposes. Knives and forks should be of medium size and of a simple pattern that cleans easily. Plain silver is harder to take care of than that having a simple pattern.

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