. All these are fashions which
should have been outgrown in the nursery. Simply unfold and lay
carelessly in the lap on one knee, use to wipe the lips lightly, or
the finger tips when necessary.

Some very exquisite people manage to eject fruit seeds, or skins, or
anything unfit to swallow, from the lips into the napkin, by pressing
it against the mouth, then dropping them skilfully from its folds upon
the plate. All such careful observances tend to remove, as much as
possible, from the modern repast, the prosaic, and unromantic ideas
suggested by the idea of eating.

Finger-bowls are brought on the table after the dessert is removed and
before the fruit is served. They are usually placed before each
individual on the fancy glass or china plate that is to be used for
the fruit, a fancy doily being laid between the bowl and plate. Remove
bowl and doily at once to the right hand side, leaving plate free for
the fruit. This doily is frequently an elaborate article of fancy
work, not for use but ornament. Hence, unless its place is taken by a
fruit napkin or smaller napkin, as is sometimes done, passed around
before dessert, the dinner napkin is used.

Avoiding Fruit Stains.

Some hostesses dislike to have fruit stains upon their elegant dinner
napkins; hence, the custom of supplying smaller napkins at the
beginning of dessert. This, however, cumbers the dinner with much
serving and is not to be recommended. If done, the smaller napkins are
to be passed around, and the large ones permitted to remain.

At the close of the dinner the napkin is not to be folded, but left
lying loosely at the side of the plate. If a guest in the house,
however, unless fresh napkins are supplied at every meal, they should
be folded and placed in the napkin ring.

The rule for using napkins is that they be touched gently to the lips,
and the finger-tips wiped daintily upon them, but as "nice customs
courtesy to great kings," so, to those gentlemen possessing luxuriant
mustaches, a greater freedom is permitted in its use.

The finger-bowls are to be two-thirds full of slightly warmed water,
and a rose geranium leaf or a slice of lemon should float upon the
surface of each. The fingers of one hand at a time are to be dipped in
the water, rubbing the leaf or lemon between them to remove any odor
of food, and then dried upon the napkin.

Sometimes, after partaking of meats, one may dip a corner of the
napkin in the finger-bowl, and, allow