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The Dining-Room (It may not be amiss to give)

It may not be amiss to give a page or two to the observances of formal dinners in "society," lest some reader-who may hope, if she becomes the rare housekeeper we expect, to be called to give such dinners as the wife of a Congressman, Governor, or even as mistress of the White House itselfshould be taken unawares. In every house, great or small, the Dining Room should be as bright, cheerful and cosey as possible, and at the table the mistress should wear her brightest smile. If there are trials and troubles, do not bring them to the table. They impair digestion, and send husband and children out to business or school, glum and gloomy, instead of refreshed and strengthened. The plainest room may be made beautiful by taste, and the homeliest fare appetizing by neatness and skill. Little attentions to the decoration or pretty arrangement of the table charm the eye and whet the appetite, and make the home table powerfully attractive. The every-day observance of sensible and simple table manners ought always to be encouraged, because, in the long run, it promotes the comfort and the cultivation of the family, and takes the pain of embarrassment out of state occasions. Above all, the room, the table, and its furniture should be scrupulously neat and orderly. For formal dinners, a round table, five to seven feet in diameter, is the best fitted to display the dinner and its fine wares; but the extension table, about four feet wide and of any length desired, is generally used. At the round table, conversation is, of course, easily made general, the party being small. The table-cloth must be spotless, and an under-cover of white cloth or baize gives the linen a heavier and finer appearance. A center-piece of flowers is a pretty ornament (some even place upon the table a handsome vase filled with growing plants in bloom), but the flowers must be few and rare, and of delicate odors. Fruit in variety and tastefully arranged with green leaves, and surrounded with choice dessert-dishes, is always attractive and elegant. It is also a pretty custom to place a little bouquet by the side of each lady's plate, and to fold a bunch of three or four flowers in the napkin of each gentleman, to be attached to the left lapel of the coat as soon as seats are taken at the table. Napkins, which should never be starched, are folded and laid upon the plates, with a small piece of bread or a cold roll placed on the top, or half concealed by the last fold. Beside each plate are placed as many knives, forks and spoons as will be needed in all the courses (unless the lady prefers to have them brought with each new plate, which makes more work and confusion), and a glass, to be filled with fresh water just before dinner is announced. The plates which will be needed are counted out. Such as are to be filled with ready-prepared dessert-dishes are (392) •