s in the name of the host
and hostess, from five to ten days in advance of the occasion. Printed
or written invitations may be used. The following is a proper form:--

_Mr. and Mrs. George Brown_
_request the pleasure_
_of_
_Mr. and Mrs. Henry Clark's company_
_at dinner_
_December 5th, at four o'clock._
_24 Maple Avenue._

If the dinner is given in especial honor to some stranger, a second card
is inclosed on which is written:--

_To meet_

_Mrs. Harold Brooks of Philadelphia._

Invitations to a dinner should be promptly accepted or declined, and if
accepted, the engagement should on no account be lightly broken.

Unless one has a large establishment, and is very sure of good service,
the bill of fare selected should not be an elaborate one, and the choice
of dishes should be confined to those which one is used to preparing,
and which in cost will not exceed one's means. It is the quality of the
dinner which pleases, and not the multiplicity of dishes. Small dinners
for not less than six or more than ten guests are always the most
pleasant, and for those of moderate means or those unaccustomed to
dinner-giving are by far the most suitable.

The arrangement and adornment of the table afford an opportunity for the
display of much artistic taste and skill. An expensive outlay is by no
means necessary, as highly pleasing effects may be produced by the
addition of a few choice, well-arranged flowers or blossoming plants to
a table already well laid with spotless linen, bright silver, and clean
glass and china ware. A profusion of ornament should be avoided, large
pieces of plate, and high, elaborate designs of flowers or fruit should
not be used, as they obstruct the intercourse of the guests.

A center piece of flowers, with a small bouquet tied with ribbon for
each guest, is quite sufficient. Low dishes filled with violets or
pansies; a basket filled with oranges, mingled with orange leaves and
blossoms; bowls of ferns and roses; a block of ice wreathed in ferns,
with an outer circle of water lilies; dishes of vari-colored grapes
resting amid the bright leaves of the foliage plant, are some of many
pleasing designs which may be employed for the adornment of the dinner
table. The amount of space occupied with decorations must depend upon
the style of service employed. If no calculation need be made for
placing the different