d fruit. A scant teaspoon of flour added to sugar and egg
mixture prevents curdling of the dressing and saves eggs at a season
when they are scarce while it assures a smooth dressing always. A dash
of sugar added to cream before whipping it will prevent its turning to
butter. Lemon juice sprinkled over the fruit will prevent discoloring
of apples and bananas.--Mrs. B. G. Whitehead.

BANANA SALAD.--Skin bananas and cut into halves. Roll each in chopped
peanuts. Lay on a lettuce leaf and serve with mayonnaise dressing
capped with whipped cream.--Contributed.

Serving Dinner

"Truth seeks some broader meeting place
For breed or clan or tribe or race
For saint and sinner;
But after all the noise and fuss
The issue paramount with us
Is--What for dinner?"--J. W. Foley.

SERVING A FORMAL DINNER.--In cities the usual hour for a dinner party
is seven o'clock; in country places it is frequently earlier in the
day. When the last guest has arrived, dinner is announced. The host
leads the way with the lady whom he wishes to honor and the hostess
comes last with the gentleman whom she wishes to honor. The giving of a
dinner is the most important of all the duties of a hostess. She must
not betray ignorance or show nervousness, for she alone is responsible
for its entire success. The serving maid should be trained to keep cool
and avoid accidents. The number invited and the outlay expended should
depend upon circumstances and one's means. The favorite form of serving
a formal dinner is called a la Russe. The articles of food are carved
by the servants at a side table or in the kitchen and brought to the
guests. This has one advantage; it allows the host and hostess more
time for social enjoyment with their guests. But it calls for well
trained servants to perform this duty satisfactorily. It requires about
one servant to every six guests; therefore, when dinner is served in
this fashion, where the help is inadequate, it is well to engage
outside assistance. For a home like, informal, dinner, where the host
does the carving, one servant can wait upon twelve persons and do it
well if properly trained. On a table or sideboard should be placed the
plates for the various courses, smaller spoons, finger-bowls, coffee
cups and saucers. As the plates from each course are removed, they
should be taken to the kitchen. The waiter should approach the guests
from the left except in serving water, coffee, or an