TTING THE TABLE.--Lay a piece of double-faced canton flannel
underneath the tablecloth. Even coarse napery will present a much better
appearance with a sub-cover than if spread directly upon the table. It
will likewise lessen noise in changing courses and the likelihood of
injury to the table from hot dishes. Spread the tablecloth evenly,
without wrinkles, and so that the center fold shall be exactly in the
middle, parallel with the sides of the table. Mats, if used, should be
placed exactly straight and with regularity. If meat is served, spread a
large napkin with points toward the center of the table at the carver's
place, to protect the tablecloth. Place the plates upon the table, right
side up, at even distances from each other and straight with the cloth
and the edge of the table. Lay the napkins directly in front or at the
right of each plate. Place the fork at the left, the knife on the right
with the edge toward the plate, beyond this the soup spoon and two
teaspoons, and at the front of these set the glass, cream glass, and
individual butter plate if these are used.

A center piece consisting of a vase of freshly cut flowers, a pot of
ferns, a jar of small plants in bloom, a dish of well-polished red
apples, peaches, or other seasonable fruit, will add a touch of beauty
and attractiveness. If the serving is to be done from the table by
members of the family, place large spoons near dishes to be served, also
the proper number and kind of separate dishes for the purpose. If fruit
is to be served, a finger bowl should be placed for each person. If the
service is by course, the extra dishes, knives, forks, and spoons
needed, also the finger bowls, water service, and cold foods in reserve
for a renewed supply or for other courses, should be made ready and
arranged upon the sideboard.

The soup ladle should be placed in front of the lady of the house, who
always serves the soup; and if meat is served, the carving knife and
fork must, of course, be placed before the carver's place. The necessary
dishes for each course should be brought on with the food, those for the
first course being placed upon the table just a moment before dinner is
announced.

The arrangement of all dishes and foods upon the table should be
uniform, regular, and tasteful, so as to give an orderly appearance to
the whole. The "dishing up" and arranging of the food are matters of no
small importance, as a dull appetite will often be sharpened a