als, the care necessary in the making of
soap, and the importance of its use. Get ready the other materials, and
a box for moulding the soap, and let the pupils work together. After the
soap has hardened and been cut, have it put away on a shelf to dry.

LESSON VI: SETTING AND CLEARING THE TABLE

SUBJECT-MATTER

The following points must be remembered when a meal is to be served: The
dining-room must be clean, well aired, sufficiently lighted, and in good
order.

The table must be perfectly clean and covered with a clean white cover
(table-cloth, doilies, paper napkins, or oil-cloth).

A vase of flowers or leaves or a small potted plant, in the centre of
the table, will help to make it attractive.

The table should be prepared with everything necessary for serving the
meal, but only those foods should be placed on it that will not be
spoiled by standing. If there is danger of the food attracting flies,
cover it carefully.

Plates for everyone who is to partake of the meal should be arranged at
equal distances from one another, and half an inch from the edge of the
table.

The knife should be placed at the right of the plate with the cutting
edge toward the plate, and one inch from the edge of the table.

The fork should be placed at the left of the plate with the tines turned
up, and one inch from the edge of the table.

The spoon should be placed, bowl upward, at the right of the plate, to
the right of the knife. It should be placed one inch from the edge of
the table. Spoons and forks for serving should be placed at the right
and left of the dish to be served, or in another convenient position. No
one should have to use the personal fork or spoon for serving.

The napkins should be folded simply and placed at the left of the fork.

The tumbler should be placed at the upper end of the knife.

The cups and saucers should be placed at the right of the plate with the
handle of the cup toward the right.

The bread-and-butter plate, if used, should be placed at the upper left
hand of the fork.

The salt-cellars and pepper-shakers should be placed near the centre of
the table or at the sides, where they can be conveniently reached.
Individual salt-cellars, if used, should be placed immediately in front
of the individual plate.

The chairs should be placed at the table after it is set. Care should be
taken not to put them so close to it that it will be necessary to move
them after they are occupied