uipments, and they should be as carefully placed as for
a meal. From the very first, the pupils should be trained to habits of
neatness in setting the table, and in serving the food; and, what is
most important, they should be trained to eat in a refined manner. Lack
of time is sometimes given as an excuse for neglecting this training in
the usual cookery lessons; but if the teacher insists upon neatness in
work and good table manners, the pupils will soon learn to comply
without loss of time.

Laying a table may be formally taught at any stage of the work of Form
III, but it is most suitable after the class is capable of preparing the
food for a simple home meal. The topics of the lesson may be presented
as follows:

PREPARATION

1. See that the dining-room is well aired and in order.

2. See that the linen is clean and carefully laundered.

3. See that the glass, silver, and steel are polished.

4. Decide on the number to be served.

ARRANGEMENT

1. Place a silence cloth of felt, woollen, or thick cotton:

(1) To prevent the dishes from making a noise

(2) To give the table a better appearance

(3) To preserve the table top.

2. Lay the cloth, placing the centre of the cloth in the centre of the
table and spreading it smoothly, having its folds parallel with the
edges of the table.

3. Arrange a centre-piece, using a vase or basket of flowers, a small
plant or a dish of fruit.

4. Put a plate at each person's place and lay the cutlery and silver
beside it about one inch from the edge of the table, in the order of
use, those used first on the outside, or farthest from the plate. At
dinner these plates are usually placed before the one who serves.

(1) Place the knives at the right side, with
the sharp edges toward the plate.

(2) Place the forks at the left side, with the
tines up.

(3) Place the soup spoons at the right of the
knife, bowl up.

(4) Place the dessert spoons in front of the
plates, the handle to the right, the bowl up.

(5) Place the dessert forks with the other
forks, or in front of the plates with the
dessert spoons.

5. Place the water glasses at the end of the knife blades, top up.

6. Place the bread and butter plates at the left of the forks. (These
are not necessary at dinner.)

7. Place the napkins at the left, neatly folded; dis