e second or third vegetable dish, if two kinds
have been placed on the plate. This is where the gentleman sitting
next the lady on the host's right can help her and then himself,
afterwards moving it as she passes the plates, so that the other
gentlemen can do likewise.

If a double course is served, which is hardly advisable, save at very
large dinners, the lighter dish is placed before the hostess, and the
servant presents each plate to her for a portion before passing it.
After this the courses do not move so rapidly and the maid remains
standing a little back at the left of the hostess' chair where she can
easily observe the slightest signal. The hostess signs when the plates
are to be removed, and the principal dishes are allowed to remain
until the course is finished.

In removing courses no piling up of dishes should be allowed. One
plate in each hand is all that can be conveniently managed. After the
fish, if other forks are not on the table, they must be supplied for
the next course. After the plates are removed, the roast and smaller
dishes follow.

Salads and Desserts.

Sherbet, or wines, are served here, if at all. The game, or poultry,
comes next, salads or jelly accompanying it. The salad is placed
before the hostess. If salad is served in a separate course, it is
usually accompanied by cheese, and sometimes by small pieces of brown
bread, thinly buttered and folded.

This course finished, everything is removed from the table--plates,
dishes, relishes, etc.--crumbs brushed, and the principal dessert-dish
placed before the hostess together with every requisite for serving
it. The maid then passes the tart or pudding same as the other dishes,
taking two plates at a time, and beginning with the two ladies on
right and left of host, taking the others in order.

Each person, on receiving a plate in any course, begins to eat, since
this facilitates the serving of the dinner and gives warm dishes to
all. The maid, during this course, quietly arranges the fruit-plates,
finger-bowls, and the after-dinner coffees and tiny spoons upon the
sideboard, when she is ready to remove the dishes, and place the
fruit-plates in position. The coffees are then put at each guest's
right, unless they are to be served afterward in the drawing-room,
and the dinner service is virtually ended.

If wine is offered, it is served between the courses, the host helping
the lady at his right, and asking the gentleman next to do t