Biscuits
Spinach or turnip tops
Cornstarch pudding

No. III Baked beans
Grape sauce
Cabbage salad
Bread or biscuits

_Supper_

No. I Stewed apricots or other fruit
Whole wheat bread
Buttermilk or sweet milk
Peanut cookies

No. II Omelet
Creamed potatoes
Bread
Fresh fruit

No. III Cream of carrot soup
Biscuits
Cottage cheese
Syrup

The table should always be neatly set, with individual places arranged
for each one who is to partake of the meal. Each place should be wide
enough for a plate, with a knife and spoon at the right and a fork at
the left side. A tumbler should be placed at the point of the knife and
a napkin at the left of the fork. Everything on the table should be
perfectly clean, the napkin should be neatly folded, and all the
articles should be uniformly arranged, in order to give a neat
appearance to the table. A flower or plant in the centre will add to its
attractiveness. Salt, pepper, sugar, vinegar, and anything of the kind
that may be needed with the meal should be arranged where it can be
easily reached. Fresh water should be poured into the tumblers just
before the meal is served. The bread, butter, and so on, may be put on
the table several minutes before the meal is announced, but the hot
dishes should be placed immediately before the family is seated.

PRELIMINARY PLAN

If Lesson VI, entitled "Setting and Clearing the Table" as outlined in
the course on the Care of the Home has been given, this lesson may be
devoted to what to serve and how to serve it, or it may precede the
lesson on "Waiting on Table". The manner of serving may be demonstrated
in the next lesson, in connection with the course on the Care of the
Home.

Simple equipment for family service will be required, if the form of
serving is to be taken up. For class practice, a table for four may be
arranged. This will necessitate a table-cover, four dinner plates, four
bread-and-butter plates, four tumblers, four cups and saucers, four
knives, four forks, four teaspoons, four napkins, a platter, one serving
spoon, and one serving fork.

METHOD OF WORK

Discuss meal service from the standpoint both of choice and combination
of foods and of the method of service. Let the class plan a meal, then
go through the form of serving that meal at table. In the absence of a
table, the top of a desk may be used. L