night before. If fruit is to be served, followed by a cereal and a
meat or other heavier course, each place is provided with a fruit plate
with its doily and knife, a breakfast knife and fork, a dessert spoon,
two teaspoons, and a finger bowl. The fruit should be on the table
when the family assemble, with the cups and saucers and other
accompaniments of the coffee service arranged before the mistress's
place. Warm sauce dishes for the cereal and warm plates for the course
which follows it must be in readiness.



LUNCHEON

Luncheon is the simplest, daintiest, most informal meal of the
day--just a little halting place between breakfast and dinner, where
one's pretty china comes out strongly. The setting of the doily-spread
table follows the usual arrangement. Everything necessary for serving
tea is placed at the head of the table, with the meat or other
substantial dish at the opposite end. Most of the food is placed on
the table before the meal is announced, and as there are usually but
two courses the plates are changed only once. The only difference
between luncheon and tea being the hour of serving, the same rules
govern both. The lunch cloth or the hemstitched linen strips may be
used instead of the place doilies.



DINNER

Dinner is a more solemn matter. On goes our immaculate tablecloth now,