ass the bread, another to dish the sauce, etc.; and thus
each child, whether boy or girl--even those quite young--may contribute
to the service, and none be overburdened, while at the same time it will
be a means of teaching a due regard for the comfort and enjoyment of
others.

If the meal is dinner, usually consisting of three courses, after the
soup has been eaten, it may be the duty of some member of the family to
remove the soup plates and place the vegetables, grains, and meats if
any are to served, before those chosen to serve them. At the close of
this course, another may remove the dishes and food, crumb the cloth,
and place the dessert, with the proper dishes for serving, before the
lady of the house or her oldest daughter, one of whom usually serves it.

If a servant is employed, the following is an excellent plan of service:
The soup plates or bowls should be placed hot upon the table, with the
tureen of soup before the lady of the house, and the glasses filled
before the dinner is announced.

Grace having been said, the servant removes the cover of the soup
tureen, and standing at the left of the lady, takes up with her left
hand a soup plate, which she changes to the palm of her right hand and
holds at the edge of the soup tureen until the lady has filled it, then
carries it, still holding it upon the palm of the hand, and places it
before the head of the table. In the same manner all are served to soup.
If bowls instead of plates are used, a small silver or lacquered tray
may be used on which to carry the bowl. While the soup is being eaten,
the servant goes to the kitchen and brings in the hot dishes and foods
for the next course, and places them upon the side table. When the soup
has been finished, beginning with the one who sits at the head of the
table, the servant places before each person in turn a hot dinner plate,
at the same time removing his soup plate to the sideboard or pantry.
After changing all the plates, she removes the soup tureen, and if meat
is to be served, places that before the carver with the individual
plates, which, when he has placed a portion thereon, she serves to each
in turn; then she takes the potato and other vegetables upon her tray,
and serves them, going to the left of each person when passing them a
dish, but placing individual dishes at the right; next she passes the
bread, refills the glasses, taking each one separately to the sideboard,
and then serves the grains.