seated, irrespective of sex.

Double _entrees_ should be provided at large dinner-parties, and the
servants should commence handing the dishes at both sides of the table
simultaneously.

_Diner a la Russe_ is the Russian fashion introduced into society many
years ago. The whole of the dinner is served from a side-table, no
dishes whatever being placed on the table save dishes of fruit.

* * * * *

=Dinner-table Decorations.=--As regards the most correct style of
dinner-table decorations, they offer great diversity of arrangement.

High centre pieces and low centre pieces. Low specimen glasses placed
the length of the table and trails of creepers and flowers laid on the
table-cloth itself are some of the prevailing features of the day, but
table decorations are essentially a matter of taste rather than of
etiquette, and the extent of these decorations depends very much upon
the size of the plate chest and the length of the purse of the dinner
giver.

The fruit for dessert is usually arranged down the centre of the table,
amidst the flowers and plate. Some dinner-tables are also adorned with a
variety of French conceits besides fruit and flowers; other
dinner-tables are decorated with flowers and plate only, the dessert not
being placed on the table at all; but this latter mode can only be
adopted by those who can make a lavish display of flowers and plate in
the place of fruit.

As regards lighting the dinner table. Electric light is now in general
use in town, and more or less in the country when possible. When not
available, lamps and wax candles are used as heretofore. The shades in
use should be carefully chosen as they add greatly to the comfort of the
guests and to the success of the lighting. Silver candlesticks are often
fitted with small electric lamps, and handsome silver lamps are brought
into use in a similar manner for the dinner table.

The term "cover" signifies the place laid at table for each person. It
consists of a table-spoon for soup, fish knife and fork, two knives, two
large forks, and glasses for wines given. For such arrangements see
chapter "Waiting at dinner" in the work entitled "Waiting at Table."

Sherry is always drunk after soup, hock with the fish after the soup.
Champagne is drunk immediately after the first _entree_ has been served,
and during the remainder of dinner until dessert. Claret, sherry, port,
and Madeira are the wines drunk at dessert,