t the
sight of a daintily arranged dish, while the keenest one may have its
edge dulled by the appearance of a shapeless mass piled up with no
regard to looks. Even the simplest food is capable of looking its best,
and the greatest care should be taken to have all dishes served neatly
and tastefully.

The table should not be set for breakfast the night before nor kept so
from one meal to another, unless carefully covered with a cloth thick
enough to prevent the dust from accumulating upon the dishes. The plates
and glasses should then be placed bottom-side up and turned just before
mealtime. No food of any kind should ever be allowed to remain uncovered
upon the table from one meal to another. The cloth for covering the
table should be carefully shaken each time before using, and always used
the same side up until washed.

Plates and individual meat dishes should be warmed, especially in
winter; but the greatest care should be taken that no dish becomes hot,
as that not only makes it troublesome to handle, but is ruinous to the
dishes.

THE SERVICE OF MEALS.--There are few invariable rules for either
table-setting or service. We will offer a few suggestions upon this
point, though doubtless other ways are equally good. A capital idea for
the ordinary home meal, when no servant is kept, especially if in the
family there are older children, is to make different members of the
family responsible for the proper service of some dish or course. The
fruit, which should be the first course at breakfast, may be prepared
and placed upon fruit plates with the proper utensils for
eating--napkins and finger bowls at each place before the meal is
announced. If apples or bananas are served, a cracker should be placed
upon each plate to be eaten in connection with the fruit. Oranges and
grapes are, however, to be preferred when obtainable; the former may be
prepared as directed on page 180. The hot foods may be dished, and the
dishes placed on a side table in a _bain marie_, the hot water in which
should be as deep as the food within the dishes. The foods will thus be
in readiness, and will keep much better than if placed upon the table at
the beginning of the meal. When the fruit is eaten, some member of the
family may remove the fruit plates, and bring the hot grains, toasts,
and other foods, placing them, together with the necessary individual
dishes, before those who have their serving in charge. One member may be
selected to p