When every one has finished the course, she begins the clearing of the
table by first removing all large dishes of food; after that the plates
and all soiled dishes, mats, and all table furniture except the glasses,
napkin rings, and center-pieces. Lastly she removes all crumbs with a
brush or napkin. When done, she places in front of each person a plate
with a doily and finger bowl upon it, and then brings the dessert and
dessert dishes, placing them before the lady of the house, and passes
these for her as in the other courses. If the dessert is pudding, a
spoon or fork should be placed on the plate at one side of the finger
bowl. If the dessert is fruit, a fruit napkin may be used in place of
the doily, the real purpose of which is to prevent the bowl from sliding
about the plate in moving it. A fork and silver knife, or knife and
spoon as the fruit may require, should be served with it.

GENERAL SUGGESTIONS FOR WAITERS.--In serving a dish from which
people are expected to help themselves, always go to the left side.

Soup, food in individual dishes, clean plates, and finger bowls should
be set down before people at their right hand.

When removing soiled dishes after a course, always exchange them for
clean ones, remembering that the only time when it is allowable to leave
the table without plates is when it is being cleared for the dessert.

In serving grains either dish them in small dishes before serving or
pass clean saucers at the same time for each to help himself, and in all
cases see that each person is served to cream, sugar, and a teaspoon,
with grains.

Pass the bread two or three times during each meal, and keep careful
watch that all are well supplied.

Pour hot milk and all beverages on the side table; fill only three
fourths full, and serve the same as anything else in individual dishes,
placing the glass at each person's right hand.

Waiters should be noiseless and prompt, and neatly attired in dress
suitable to their occupation.

SUGGESTIONS CONCERNING DINNER PARTIES.--Much of the success of a
dinner party depends upon the guests selected; and the first point for
consideration by the lady who decides upon entertaining her friends
thus, should be the congeniality of those whom she desires to invite,
remembering that after the first greetings the guests see very little of
their hostess, and consequently their enjoyment must largely depend upon
each other. It is customary to issue invitation