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Proper Arrangement of Table

For a Luncheon • Courtesy, after all-that is, true courtesy-is a matter of the heart, and is not dependent upon a knowledge of social usages. Some women, notably poor conversationalists, are still very charming hostesses. In them thoughtfulness and tact make up for lack of brilliancy.

For the sake of her own peace of mind, however, the hostess should leave nothing to chance. All should be carefully planned beforehand, the servants properly instructed, and everything in readiness before the guests arrive, so that the dinner may proceed with the smoothness of clockwork, with the hostess as free from care as the guests at her own table.

Menu-Making In arranging the menu too much should not be attempted and each course should be in pleasing contrast to the last. Except for a very elaborate dinner, raw oysters, a clear soup, fish, one entrée, a roast with potatoes and one other vegetable, salad with cheese straws or crackers and cheese, an ice, fruit and black coffee should be sufficient. Butter is seldom served except at the informal dinner.