over the table, shadowing imperfections, softening features, warming
heart cockles, and loosening tongues. Yellow is always good, green
cool in summer, red heavy, and pink of the right shades genial. Lace
and ribbon have been banished from the table as being inconsistent with
simplicity, but a small bunch of flowers or a single flower at each
place gives a pretty touch. The water glass is moved over to the top
of the plate now, to make room for the wine glasses which are grouped
above the knives. The oyster fork is placed at the right of the soup
spoon, the fish fork at the left of the other forks. Overmuch silver
savors of ostentation; therefore, if many courses are to be served, the
sherbet spoon may go above the plate, the other extra silver to be
supplied from the side table when needed. Fancy dishes containing
olives, salted nuts, and confections are arranged on the table, all
other dishes being served from the kitchen or side table. It being
taken for granted that the food is properly seasoned, no condiments are
on the table. Place cards rest on the napkins.



THE FORMAL LUNCHEON

The formal luncheon table closely follows the formal dinner table,
except that place doilies are used instead of the tablecloth. The
bouillon spoon replaces the soup spoon, and other changes in the silver
may be necessitated by the lighter character of the food served. The
room may be darkened and candles used if the hostess so elect. If
additional light is required at either dinner or luncheon, it should
come through shades harmonizing with the candle shades, and hung not
higher than the heads of the guests.