Lessons in cooking through preparation of meals

At right of plate from the inside out, lay knife with cutting edge toward plate, soup spoon and small fish fork for canapes. At left of plate, from the inside out, lay the ice-cream fork, the salad fork and the meat fork ; then the napkin, with outside corner toward the plate. Keep all on a line i inch from edge of table. Set glass at end of knife. If bread and butter are to be served, set bread and butter plate at the end of the fork with butter spreader laid across it. Butter plates may be used instead of bread and butter plates. Place salt and pepper shakers between each two guests. The olives may be put on the table, or left on the side table and passed. The coffee spoons should be put on the table at each place when the coffee is served. On the side table should be arranged all the spoons, forks and extra dishes to be used in serving, a tray with a doily on it, the dishes of nuts, olives, bonbons, etc., a dish of cracked ice and a carafe of cold water. A napkin or towel for emergency, and finger bowls containing water. ' A thin slice of lemon, a rose geranium leaf or flower leaf, each set on a plate with a doily. Sherbet cups and dessert plates for serving the ice and frozen pudding should be set in the refrigerator. The dishes for the hot food put where they will keep warm. The fish canapes should be on the table and the glasses filled and everything in readiness when the waitress steps to the door where the guests are and says, "Dinner is served." Serving If there are two maids to serve the dinner, one serves first the lady on the right of the host, the other the gentleman on the right of the hostess, and so on in order until all have been served. In serving the next course the lady and gentleman on the left of the host and hostess respectively, are served first, and thus in regular order throughout the dinner. If there is but one maid she begins first at the right, then the left of the host, then the right and then the left of the hostess. In this way, each time either the host or hostess is the last to be served. Custom, however, is changing and of late many prefer that the host and hostess be the first served. In this way they wait the longest before the food served is eaten. Also when some unusual dish is offered, they set the example both as to its disposition and to the manner of eating. Fish Canapes Rub I c cold cooked fish from which all skin and bones have been removed, to a paste, add ^4 c creamed butter, i T Worcestershire Sauce, and a few grains cayenne. Spread on circular pieces of toasted bread and press in the center of each an olive from which the stone has been removed and the cavity filled with the fish mixture. Serve on lettuce leaves. Garnish with the whites of 4 hard cooked eggs chopped fine, and the yolks pressed through a sieve. Bouillon Cut 2 pounds of meat and bones into small pieces. Reserve ys of the meat and place the rest in soup kettle, cover with 2 qts. cold water and let stand i h. Saute the reserved