This is the most substantial meal of the day, and should be served in a manner as elegant as the resources of the household will permit. When there are invited guests the number should not exceed twelve people, so that the conversation may be general. For this number the table should be a long one (the extension table com- monly used) and drawn out to its greatest length; there should be ample room allowed for each " cover " or place for a guest. The host may sit at one end of the table and the hostess at the other, or if more convenient they can sit opposite each other at the centre of the table. The round table, about five feet in diameter, is suited to a square dining-room, and for small parties, as it gives comfortable room for only 6 or 8 people. Great care should be taken that the covers are not crowded. The round table is better adapted to serv ing dinner a la Busse where all the carving is done at a side table. The object of a dinner party or high tea, is not to make a display of fine table=furniture, or too elaborate cookery, but to promote agree- able social intercourse and conversation among friends. In England the dinner hour is usually at eight o'clock, but in this country seven o'clock is more commonly set for. a ceremonious supper or dinner; this gives ample time at the table and afterwards for a social evening with conversation, amusements, and music. SETTING THE DINNER TABLE.— There is more art than many people imagine in setting a table properly. The table cloth should be laid evenly, with an equal amount falling over at tlie two ends and sides. A thick baize or canton flannel should be put under the table cloth, because if laid on a bare table, the hoM. table linen 603 THE TABLE 605 will look thin and slazy. Nothing but the best white table cloths or uapkins should be used for a dinner table. In Fig. 1 we give an illustration showing how to set a table for a company of 6 where the carving is done by the host, which is the most common American plan. The plates are distributed at each place when it is desired to carve at the sideboard, but otherwise the same general arrangement prevails. We show 2 knives and forks at each plate in this illustration. The edges of the knives should always be turned towards the plates. Sometimes 3 or more are placed in this way, but 2 is a good rule, and if more are needed they can be brought in as required. The napkin, folded square, with a piece of bread an inch thick and 3 inches long can be placed on each plate or put on instead of the plate as shown in this illustration Instead of the individual salt cellars formerly used, salt stands are now placed at each end of the table, together with the pepper stands. At the right of each plate is arranged a goblet of water, and as many wine glasses as are needed. Those who use wine glasses can add them, but we omit them because this is a temperance work. The water goblet is filled just before dinner is announced. Neither glasses of any kind nor plates should ever be placed upside down. In some families water is served from the sideboard, and in others a water carafe for every 2 or 3 persons is placed on the table. At a party a small boquet would be at the place of each lady, and a buttondiole boquet (called a boutonniere) at that of each gentleman.

AI-modernized reading of the original text

This is the most substantial meal of the day, and should be served in a manner as elegant as the resources of the household will permit. When there are invited guests the number should not exceed twelve people, so that the conversation may be general. For this number the table should be a long one (the extension table commonly used) and drawn out to its greatest length; there should be ample room allowed for each " cover " or place for a guest. The host may sit at one end of the table and the hostess at the other, or if more convenient they can sit opposite each other at the centre of the table. The round table, about five feet in diameter, is suited to a square dining-room, and for small parties, as it gives comfortable room for only 6 or 8 people. Great care should be taken that the covers are not crowded. The round table is better adapted to serv ing dinner a la Busse where all the carving is done at a side table. The object of a dinner party or high tea, is not to make a display of fine table=furniture, or too elaborate cookery, but to promote agreeable social intercourse and conversation among friends. In England the dinner hour is usually at eight o'clock, but in this country seven o'clock is more commonly set for. a ceremonious supper or dinner; this gives ample time at the table and afterwards for a social evening with conversation, amusements, and music. SETTING THE DINNER TABLE.— There is more art than many people imagine in setting a table properly. The table cloth should be laid evenly, with an equal amount falling over at the two ends and sides. A thick baize or canton flannel should be put under the table cloth, because if laid on a bare table, the white table linen will look thin and slazy. Nothing but the best white table cloths or uapkins should be used for a dinner table. In Fig. 1 we give an illustration showing how to set a table for a company of 6 where the carving is done by the host, which is the most common American plan. The plates are distributed at each place when it is desired to carve at the sideboard, but otherwise the same general arrangement prevails. We show 2 knives and forks at each plate in this illustration. The edges of the knives should always be turned towards the plates. Sometimes 3 or more are placed in this way, but 2 is a good rule, and if more are needed they can be brought in as required. The napkin, folded square, with a piece of bread an inch thick and 3 inches long can be placed on each plate or put on instead of the plate as shown in this illustration Instead of the individual salt cellars formerly used, salt stands are now placed at each end of the table, together with the pepper stands. At the right of each plate is arranged a goblet of water, and as many wine glasses as are needed. Those who use wine glasses can add them, but we omit them because this is a temperance work. The water goblet is filled just before dinner is announced. Neither glasses of any kind nor plates should ever be placed upside down. In some families water is served from the sideboard, and in others a water carafe for every 2 or 3 persons is placed on the table. At a party a small boquet would be at the place of each lady, and a buttondiole boquet (called a boutonniere) at that of each gentleman.

The household cook book