5. At the right of the plate have oyster fork, soup spoon and knives in the order of use, the one first needed farthest from the plate. On the left lay the forks in the order of use, the one first needed farthest from the plate. Let the bowls of the spoons and the tines of the forks be turned upward and the cutting edges of the kni^^es toward the plate. Place the napkin upon the plate or at the left of the forks, with a small thick piece of bread or dinner roll inserted between the folds. The napkin should be simply folded, either standing upright in a sort of triangular form or lying flat with the top part creased and turned back diagonally and the bread tucked under the fold. 6. Set the glass for water above the plate near the center of the cover. Each glass should be filled with cracked ice before the water is poured. 7. Before the dessert is served all the plates, small silver, salt 16 ENTERTAINING and pepper shakers, and all glasses that will not be used again should be removed. Then the table should be "crumbed," using a silver crumb knife and a plate. 8. Spoons or knives and forks for the sweet coiu-se are usually supplied after the table is cleared. Spoons or knives are laid to the right of the plate; forks to the left. If forks only are called for they are placed at the right. 9. Black coffee in small cups (for which sugar is passed) is the last course, and should precede the finger-bowls unless the coffee is to be served to the ladies ia the drawing-room. In that case the finger-bowls should be placed before the ladies leave the table. 10. If the coffee is to be served in the drawing-room the wait- ress covers a large tray with a white napkin, arranges the filled cups, smoking hot, upon it, and carries it into the room where the guests are assembled. Many hostesses prefer this way of serving. Where there is only one pair of hands to do both cookmg and serving still less formality should be observed. The service plate should be omitted; all the knives and forks to be used should be upon the table, with salts and peppers at the corners of the table, or one for every two persons. Bread-and-butter plates, contain- ing butter-ball, and a small butter knife should be placed at the left of the cover before dinner is announced, and a dinner roll folded into the napkin. Glasses should be filled with ice-water and everything needed should be on the side table before the guests are seated. The plates for each course served on the table should be placed in a low pile, not more than three or four at a time, in front of the host or hostess. As each is filled the maid will lift it to her tray, carry and place it before the guest. INVITATIONS IN GENERAL Invitations to luncheon are similar to those used for dinner, although, as the entertainment is generally less formal, the engraved invitation is much less frequent. Invitations for afternoon or evening entertamments vary according to the number of guests and the degree of formality desired For smaU, informal affairs the hostess simply uses her visiting card (or one engraved a trifle larger), writmg m the lower left-hand corner "Cards," "Musicale," or whatever the enter- tainment is to be. and under it the date.and hour. She may wnte J7 ENTERTAINING under her ovm name "To meet Miss Mary Jones" if the enter tainment is given in honor of Miss Jones.

AI-modernized reading of the original text

5. At the right of the plate have oyster fork, soup spoon and knives in the order of use, the one first needed farthest from the plate. On the left lay the forks in the order of use, the one first needed farthest from the plate. Let the bowls of the spoons and the tines of the forks be turned upward and the cutting edges of the knives toward the plate. Place the napkin upon the plate or at the left of the forks, with a small thick piece of bread or dinner roll inserted between the folds. The napkin should be simply folded, either standing upright in a sort of triangular form or lying flat with the top part creased and turned back diagonally and the bread tucked under the fold. 6. Set the glass for water above the plate near the center of the cover. Each glass should be filled with cracked ice before the water is poured. 7. Before the dessert is served all the plates, small silver, salt and pepper shakers, and all glasses that will not be used again should be removed. Then the table should be "crumbed," using a silver crumb knife and a plate. 8. Spoons or knives and forks for the sweet course are usually supplied after the table is cleared. Spoons or knives are laid to the right of the plate; forks to the left. If forks only are called for they are placed at the right. 9. Black coffee in small cups (for which sugar is passed) is the last course, and should precede the finger-bowls unless the coffee is to be served to the ladies ia the drawing-room. In that case the finger-bowls should be placed before the ladies leave the table. 10. If the coffee is to be served in the drawing-room the waitress covers a large tray with a white napkin, arranges the filled cups, smoking hot, upon it, and carries it into the room where the guests are assembled. Many hostesses prefer this way of serving. Where there is only one pair of hands to do both cookmg and serving still less formality should be observed. The service plate should be omitted; all the knives and forks to be used should be upon the table, with salts and peppers at the corners of the table, or one for every two persons. Bread-and-butter plates, containing butter-ball, and a small butter knife should be placed at the left of the cover before dinner is announced, and a dinner roll folded into the napkin. Glasses should be filled with ice-water and everything needed should be on the side table before the guests are seated. The plates for each course served on the table should be placed in a low pile, not more than three or four at a time, in front of the host or hostess. As each is filled the maid will lift it to her tray, carry and place it before the guest. INVITATIONS IN GENERAL Invitations to luncheon are similar to those used for dinner, although, as the entertainment is generally less formal, the engraved invitation is much less frequent. Invitations for afternoon or evening entertamments vary according to the number of guests and the degree of formality desired For smaU, informal affairs the hostess simply uses her visiting card (or one engraved a trifle larger), writmg m the lower left-hand corner "Cards," "Musicale," or whatever the entertainment is to be. and under it the date.and hour. She may wnte J7 under her ovm name "To meet Miss Mary Jones" if the enter tainment is given in honor of Miss Jones.

The Institute cook book