are addressed, one to the
head of the family, Mr. and Mrs. Jones; one to Miss Jones, or to The
Misses Jones, if there are several daughters, and one to each young man of
the family.

Note that the year is given in an announcement, but not in an invitation.
Announcements are engraved on note-paper, as in the case of invitations.

[698 MOTHERS' REMEDIES]

A double wedding, which requires two ceremonies, also requires two sets of
invitations and announcements.

It is quite correct for a girl who has been employed in an office to send
an announcement of her marriage to her former employer, but if he is
married, it must be addressed to "Mr. and Mrs." So-and-So.

Do not abbreviate in writing notes of invitation, nor permit it on
engraved invitations. Doctor, Judge, Reverend, are to be in full. Mr.
before a man's name is the only abbreviation permitted. The names of the
month, day, year, and of the street or avenue are written out in full.

DINNERS AND LUNCHEONS

FORMAL DINNERS.

"A fig for your bill of fare; show me your bill of company,"

As has already been remarked, we ask our "dear Five Hundred" to our balls
and receptions, reserving our dinner invitations for those whom we
particularly wish to compliment. The dinner we provide is by no means of
the comfortable "pot-Iuck" kind. It is, in society, an elaborate and
expensive form of entertainment. A dinner to eight people, not specially
elaborate and without wines, rarely costs the giver less than $25 or $30,
and may easily run much higher. It requires delicacies for the palate,
flowers and bonbons and other decorations for the table, and ceremonious
serving. The finest of linen, cut glass and silver adorn it, and the
repast may easily be prolonged through two or more hours. Such a dinner is
served in courses; begins with an appetizer, extends through soup, fish,
joint, salad and dessert courses at the very least, and ends with coffee,
served at the table or in some other apartment--the library or drawing
room--where the guests converse over their cups.

Such a meal cannot be prepared or served without competent service in the
kitchen and dining-room. The cook must know how to prepare every dish in
the best manner, and have it ready at the right moment; the waiter must be
experienced and noiseless. The hostess must have such perfect confidence
that everything will progress in perfect and proper order that she can
give her full attention to the guests,

Serv