The arrangement of the table for a lunch or supper would be very similar to that for breakfast. The illustrations and directions already given will be a sufficient guide for our readers in arranging almost any ordinary table. For a dinner table nothing but white napery is suitable, but at a luncheon tinted na^aery may be used if desired, although nothing is more suitable than white. At luncheon the food may all be placed on the table at the beginning, if desired, and those present may help each other. A FEW HINTS. In pretentious establishments it is not considered the proper thing to keep the table set all the time, but in modest houses, where the dining room is not used for other purposes, it is a saving of labor to keep the table continually set. After one meal is over, the dishes washed, the table cleared of crumbs and the napery changed if necessary, put everything in place except the food, and cover all with calico or mosquito netting until the next meal is served. This prevents confusion and hurry in placing meals on the table just before time for eating. Calico makes the best covering, as it protects from dust as well as flies. Where children wait on the table, or servants at a prolonged meal, they should have their dinner before their duties begin; it is cruel to make children, who need their food promptly, wait for it until after a long dinner is served to their elders. The custom of putting toothpicks on the table is very vulgar, and families of refinement do not allow it. 42 THE CHAFING DISH. ^ I /HE chafing dish is very old, as it was used by the ancient ^ I J Greeks and Romans, and we find it also in use during the gjj (g middle ages. Seneca says: "Daintiness gave birth to this ^ invention in order that no viand should be chilled, and that everything should be hot enough to i^lease the most pam- pered palate. The kitchen follows the supper." It is used at pres- ent principally for preparing dishes directly upon the table, for late suppers and for light housekeeping that does not admit of the use of even an oil or gas stove. It is also very convenient in the sick room and in travelling. The Chafing Dish con- sists of 2 dishes one inside the other, on a standard over an alcohol lamp. With but one dish it is called a blazer. When 2 are used the lower one is filled with water and this prevents the food from burning, but it necessitates slow cooking. Chafing dishes are made of various materials from the tin costmg 50 cts. to $1. to the solid silver costing $100. or more. The cheajDer ones costing from $2 to $5. will do as good work as any of the more expensive ones. The best wicks are of asbestos, and the fuel used is alcohol, but wood alchohol answers just as well as high proof spirits, and costs much less. Do not fill the lamp too full. Even the largest dishes will not burn over 5 or 6 cents worth of high proof spirits in an hour, so that their use is not as expensive as many i^eo- ple imagine. They give out practically no heat, so that they can be used with comfort in even the hottest weather. They can be used to advantage by the poor as well'as the rich. The wicks should be perfectly trimmed and so regulated that all the flame comes under the dish, and none of it spreads out and up the sides.

AI-modernized reading of the original text

The arrangement of the table for a lunch or supper would be very similar to that for breakfast. The illustrations and directions already given will be a sufficient guide for our readers in arranging almost any ordinary table. For a dinner table nothing but white napery is suitable, but at a luncheon tinted napery may be used if desired, although nothing is more suitable than white. At luncheon the food may all be placed on the table at the beginning, if desired, and those present may help each other. A FEW HINTS. In pretentious establishments it is not considered the proper thing to keep the table set all the time, but in modest houses, where the dining room is not used for other purposes, it is a saving of labor to keep the table continually set. After one meal is over, the dishes washed, the table cleared of crumbs and the napery changed if necessary, put everything in place except the food, and cover all with calico or mosquito netting until the next meal is served. This prevents confusion and hurry in placing meals on the table just before time for eating. Calico makes the best covering, as it protects from dust as well as flies. Where children wait on the table, or servants at a prolonged meal, they should have their dinner before their duties begin; it is cruel to make children, who need their food promptly, wait for it until after a long dinner is served to their elders. The custom of putting toothpicks on the table is very vulgar, and families of refinement do not allow it. ^ I /HE chafing dish is very old, as it was used by the ancient ^ I J Greeks and Romans, and we find it also in use during the gjj (g middle ages. Seneca says: "Daintiness gave birth to this ^ invention in order that no viand should be chilled, and that everything should be hot enough to please the most pampered palate. The kitchen follows the supper." It is used at present principally for preparing dishes directly upon the table, for late suppers and for light housekeeping that does not admit of the use of even an oil or gas stove. It is also very convenient in the sick room and in travelling. The Chafing Dish consists of 2 dishes one inside the other, on a standard over an alcohol lamp. With but one dish it is called a blazer. When 2 are used the lower one is filled with water and this prevents the food from burning, but it necessitates slow cooking. Chafing dishes are made of various materials from the tin costing 50 cts. to $1. to the solid silver costing $100. or more. The cheaper ones costing from $2 to $5. will do as good work as any of the more expensive ones. The best wicks are of asbestos, and the fuel used is alcohol, but wood alchohol answers just as well as high proof spirits, and costs much less. Do not fill the lamp too full. Even the largest dishes will not burn over 5 or 6 cents worth of high proof spirits in an hour, so that their use is not as expensive as many people imagine. They give out practically no heat, so that they can be used with comfort in even the hottest weather. They can be used to advantage by the poor as well'as the rich. The wicks should be perfectly trimmed and so regulated that all the flame comes under the dish, and none of it spreads out and up the sides.

The household cook book