hotel style. The guests are expected to allow
their glasses to be filled at every course. If it is something for
which they do not care, they may content themselves with a few morsels
of bread and a sip or two of water until the next course is served.
The host should always have a menu at his plate, that he may see if
the dinner is moving properly in its appointed course.

Favors.

Very pretty favors besides flowers are frequently laid at the ladies'
plates to serve as souvenirs of the occasion. The location card or
name card may be very beautifully painted. Other articles, such as
decorated Easter eggs of plush, velvet, or satin handkerchief holders,
fans, painted satin bags, etc., are all in good taste. Each of them,
if possible, is made to open and disclose some choice confection. They
may be ordered in quantity from some house dealing in such articles,
or many of them can be prettily and inexpensively devised at home by
any one having sufficient time and taste. Baskets of flowers, with
bows of broad satin ribbon tied on one side the handle, are also
suitable for both ladies and gentlemen.

Gentlemen's favors are usually useful, such as scarf pins, sleeve
buttons, small purses, etc.

Wines, and How to Serve Them.

Fortunately, since more than once the first lady in our land, for the
time being, has proven to us by example that the stateliest of dinners
may be wineless, it is far from necessary that wine should be served.
Still, if wines are to be used, they should be brought on correctly,
each wine having its proper place in the varied courses of a dinner,
as each note has its fit position in a chord of music.

By long-established custom certain wines have come to be taken with
certain dishes. "Sherry and Sauterne," as given by a very good
authority, "go with soup and fish; Hock and Claret with roast meats;
Punch with turtle; Champagne with sweet breads or cutlets; Port with
venison; Port or Burgundy with other game; sparkling wines between the
meats and the confectionery; Madeira with sweets; Port with cheese;
Sherry and Claret, Port, Tokay and Madeira with dessert."

Red wines should never be iced, even in summer; Claret and Burgundy
should always be slightly warmed (left in a warm room is sufficient).
Claret-cup and Champagne are iced (some epicures object to this). Cool
the wines in the bottles. To put clear ice in the glasses is simply to
weaken the quality and flavor of the wine, and, as a matter o