the meal should be served. _System_, neatness and promptness should be
especially emphasized. Clean table linen--no matter how coarse--is
possible for every one. A dish of fruit or flowers, if only a bunch of
green foliage, improves the appearance of the table.

During the school course a special lesson should be devoted to setting
the table and serving meals, with and without a waitress, so as to
give a knowledge of how a meal should be served, no matter what the
pupil's position in life may be or what part she may have to perform.


A FEW GENERAL HINTS ON SETTING THE TABLE.

Although every housekeeper has her own method for serving meals, a few
general principles govern all properly regulated service. When setting
the table, cover first with a canton-flannel or felt cloth, in order
to prevent noise and protect the table. Place each article in its
proper place and not in a confused "jumble." See that the tablecloth
is spread smoothly, that the corners are of equal length, that the
crease--if the cloth has been folded instead of rolled--is exactly in
the centre. Place the fruit or flowers in the centre of the table.

For each person place knife, spoon and glass on the right, fork and
napkin on the left. Place the glass at the point of the knife. Turn
the edge of the knife towards the plate and the fork tines up, the
spoon with the bowl up. If soup is to be served, place a square of
bread or a roll on top of the napkin or between the folds. Place the
pepper and salt at the corners of the table, unless individual salts
are used, when they should be placed at the head of the plates, where
the dessert spoon may be placed--the handle towards the right--for