clean the bottom of the cup on
the edge of the saucer, or on the napkin, to keep the liquid from
dripping on the cloth.

In serving tea and coffee, ascertain the tastes of those at the table as
to sugar and cream. Put the cream and sugar in the cup, and an extra
block of sugar in the saucer; pour in the liquid until the cup is three
fourths full. Where there are no servants to wait on the table, this way
makes less confusion than to pass the sugar and cream to each person.

Always provide a pitcher of boiling hot water and a slop-bowl. In cold
weather, pour hot water into the cups to warm them; then turn it into
the bowl. In serving a second time, rinse the inside of the cup with hot
water before filling.

PIES.

It was formerly considered necessary to divide a pie with mathematical
exactness into quarters or sixths. A better way is to cut out one piece
of the usual size and offer it, and then if less be desired, cut off
such portions as may be needed.

In serving a pie, always use a fork with the knife.

Pies with no undercrust are more easily served with a broad knife or a
triangular knife made expressly for pies. For serving berry and juicy
fruit pies, a spoon also may be needed. Where two or three kinds are
served, help to very small portions of each, even if it be at a
Thanksgiving dinner.

It is presuming on the capacity of the common-sized plate, and it is an
insult to the human stomach, to offer any one three sixths of a pie
after a dinner of the usual courses.

PUDDINGS.

Hot puddings of a soft consistency should be served with a spoon;
sometimes a fork also is needed. With the edge of the spoon cut through
the brown crust in a semicircle, slip the spoon under, and take up a
spoonful; slip it off on the plate, leaving it right side up.

Take special case to serve temptingly anything with a meringue.

MOULDS OF PUDDING, CREAMS, CHARLOTTE RUSSE, ICE-CREAM, ETC.

Anything stiff enough to be moulded should be cut in slices from three
fourths of an inch to an inch thick; the wider slices in oval-shaped
moulds may be divided through the middle. A broad silver knife with a
raised edge is very convenient to use in serving Bavarian Cream,
Ice-Creams, and Charlottes.

FRUIT AND NUTS.

A pair of grape scissors should be laid on the fruit-dish to use in
dividing large bunches of grapes or raisins; but a nut-cracker is too
suggestive of hotel life to be acceptable on the home table. Crack the
nuts