that rest upon pedestals or easily overturned stands. These, if not taken from the room, should be moved into corners where they will be comparatively safe from injury; while the largest pieces of furniture, such as sofas or lounges and big easy-chairs, should be wheeled back near the wall, so as not to interfere with the movements of people through the rooms. Light chairs should stand about here and there, and the camp-chairs should be stacked in some convenient closet or in the corner of the hall, whence they can be produced at a moment's notice when the refreshments are served. The floral decorations may be either simple ar ornate, according to the wishes of the hostess. Mantels banked with flowers, chandeliers and brackets draped with smilax, a profusion of roses, and baskets of choice cut flowers are very beautiful, but the rooms can be rendered attractive by less costly means. If there is to be a large number of guests, the flowers will be unnoticed by many of them unless judgment be shown in 115 WHAT TO EAT — HOW TO SEBVE IT the disposition of vases. These should be placed on the mantels, on brackets, on the top of the piano, or in some other place where they will be seen readily, rather than on low tables, where they are not only hidden, but are in imminent danger of being knocked over. Palms or ferns in pots and other growing plants decorate pleasingly, and can be engaged for the even- ing from a florist, if the mistress of the house neither owns them nor feels inclined to buy them. In preparing the dining-room table it should be drawn out to a size that will per- mit of its holding without undue crowding the dishes and plates that will be required for the lunch. If the refreshments are too numerous to be accommodated here, the side-board should be cleared for their re- ception, and even one or two side-tables brought in. The table should be spread with a long white cloth. A bowl or jar or pot of flowers may be in the centre of the board. Very elaborate floral arrangements are unnecessary in the dining-room, unless a 116 A STANDING LUNCH good many of the guests are expected to come out here. At each end of the table and at intervals along the sides spaces should be left for the dishes that are to hold the refreshments. Between these may be the piles of plates and the napkins. These may either be separate or arranged together, a napkin being laid on each plate and all placed in piles, so that they may be easily distributed. Forks and spoons should also be close at hand, with the necessary utensils for serving the different dishes, that there may not be a hurried search for a carving knife or fork or a large spoon just at the last moment, when its. presence might have saved delay and confusion. The side-table should hold the coflfee and chocolate cups, the wineglasses, goblets, or tumblers for water, etc. Let it be seen, by the way, that there is plenty of iced water in readiness. Many a guest at a large recep- tion has longed for a drink of it and found it apparently the hardest thing to get which he could have selected. Unless the hostess has a remarkably well- 117 WHAT TO EAT — HOW TO SERVE IT trained butler, and one or two other servants who understand waiting, she will be wise if she engages hired waiters to take charge of the serving of the dishes, and has her butler and maids confine their services to passing plates in the drawing-room. This is pleas- anter than having the outside helpers wait- ing on the guests, while their skill and prac- tice in serving render them most efficient in the work of filling plates.

AI-modernized reading of the original text

that rest upon pedestals or easily overturned stands. These, if not taken from the room, should be moved into corners where they will be comparatively safe from injury; while the largest pieces of furniture, such as sofas or lounges and big easy-chairs, should be wheeled back near the wall, so as not to interfere with the movements of people through the rooms. Light chairs should stand about here and there, and the camp-chairs should be stacked in some convenient closet or in the corner of the hall, whence they can be produced at a moment's notice when the refreshments are served. The floral decorations may be either simple ar ornate, according to the wishes of the hostess. Mantels banked with flowers, chandeliers and brackets draped with smilax, a profusion of roses, and baskets of choice cut flowers are very beautiful, but the rooms can be rendered attractive by less costly means. If there is to be a large number of guests, the flowers will be unnoticed by many of them unless judgment be shown in the disposition of vases. These should be placed on the mantels, on brackets, on the top of the piano, or in some other place where they will be seen readily, rather than on low tables, where they are not only hidden, but are in imminent danger of being knocked over. Palms or ferns in pots and other growing plants decorate pleasingly, and can be engaged for the evening from a florist, if the mistress of the house neither owns them nor feels inclined to buy them. In preparing the dining-room table it should be drawn out to a size that will permit of its holding without undue crowding the dishes and plates that will be required for the lunch. If the refreshments are too numerous to be accommodated here, the side-board should be cleared for their reception, and even one or two side-tables brought in. The table should be spread with a long white cloth. A bowl or jar or pot of flowers may be in the centre of the board. Very elaborate floral arrangements are unnecessary in the dining-room, unless a good many of the guests are expected to come out here. At each end of the table and at intervals along the sides spaces should be left for the dishes that are to hold the refreshments. Between these may be the piles of plates and the napkins. These may either be separate or arranged together, a napkin being laid on each plate and all placed in piles, so that they may be easily distributed. Forks and spoons should also be close at hand, with the necessary utensils for serving the different dishes, that there may not be a hurried search for a carving knife or fork or a large spoon just at the last moment, when its. presence might have saved delay and confusion. The side-table should hold the coflfee and chocolate cups, the wineglasses, goblets, or tumblers for water, etc. Let it be seen, by the way, that there is plenty of iced water in readiness. Many a guest at a large reception has longed for a drink of it and found it apparently the hardest thing to get which he could have selected. Unless the hostess has a remarkably well- trained butler, and one or two other servants who understand waiting, she will be wise if she engages hired waiters to take charge of the serving of the dishes, and has her butler and maids confine their services to passing plates in the drawing-room. This is pleasanter than having the outside helpers waiting on the guests, while their skill and practice in serving render them most efficient in the work of filling plates.

What to eat, how to serve it