What to eat, how to serve it

The dinner-table should be spread with a plain white cloth, under which the sub-cover of felt or canton flannel must never be lacking. Any one who has observed the thin and sleazy appearance even handsome damask presents without this felt under it, and has noticed the noise the dishes and silver make when moved about where there is but the one thickness between them and the board, will not voluntarily be long with- out SO simple and inexpensive an addition to the elegance of her table. It is sometimes a rather costly luxury to keep a vase of fresh flowers always ready for the table. In summer it is comparatively easy, even in the city, to get a few blossoms every day or two ; but in winter, with flowers at exorbitant prices, a single spray, renewed twice a week, is an extravagance which the housewife does not always feel she can afford herself. Cheaper and quite as pretty in effect is it to have a pot of primroses, or of cyclamen, or of some other hardy house plant that will bloom for two or three weeks, and of which the first cost is but small. In setting the table, the knife and the napkin, with a piece of bread folded in the latter, should lie at the right of the plate, the fork at the left, the spoon at right angles to both of these ; between the plate and the middle of the table, the glass, butter-plate, and saltcellar near the point of the knife, within easy reach of the right hand. An extra knife or fork may be added for each course, where either may be needed. A plate must stand DINNER AT NIGHT at each place, although it is usually removed to make room for a hot one after the family are seated and the dinner brought on. The space in front of the hostess is left free for the soup-tureen, and before the host is spread the carving -cloth. The carving knife and fork are laid upon this. At the corner of the table stand the large salts, if these are used instead of the individual cellars, and the pepper-cruets. Near them are the tablespoons. The water - pitcher, or carafe, the ice bowl, and any relishes in the shape of jellies, pickles, etc., are all else that is put on the table at the beginning of the meal, except the soup tureen and plates. When the latter have been removed, the principal meat dish is set in front of the carver, and a hot plate is laid for each guest. At family dinners the carver generally does the helping, although sometimes after the meat is cut it is passed, and each person allowed to help himself. The vegetables are next passed by the waitress, and offered at the left of each person, and after them the jelly or pickles are served. If, before the meat course, a fish dish or an entree is offered, it is passed usually in the same fashion. Next comes the salad, which is always passed, after each guest has been supplied with a clean plate. This course removed, all the soiled dishes and the smaU silver are removed, the table is crumbed, and the dessert is brought in. If fruit succeeds this, a fresh plate and a finger-bowl are given to each one. With the fruit comes the coffee. Of course there are many families in which the daily menu is simpler than that outlined above. In large families each added course means a perceptible increase of cost, and although the judicious manager who has a fixed allowance for household expenses may so dovetail the retrenchment of one day that it will balance the undue outlay of another, yet in most instances she will feel that if she can feed her household well and satisfy them, without providing them with five or six courses at an ordinary dinner, more than this would savor of extravagance. In some homes soup each day is considered an ex- DINNER AT NIGHT