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be served in abundance at breakfast whenever practicable. There is an old adage which declares that "fruit is gold in the morning, silver at noon, and lead at night."

LUNCHEON.

In many of our large cities, where business prevents the head of the family from returning to dinner until a late hour, luncheon is served about midday and serves as an early dinner for children and servants. There is much less formality in the serving of lunch than of dinner. It is all placed upon the table at once, whether it consists of one or more courses. Where only one or two are at luncheon, the repast is ordinarily served on a tray.

DINNER.

The private family dinner should be the social hour of the day. Then parents and children should meet together, and the meal should be of such length as to admit of the greatest sociality. It is an old saying that chatted food is half digested. The utmost good feeling should prevail among all. Business and domestic cares and troubles should be, for the time, forgotten, and the pleasures of home most heartily enjoyed. In another. chapter we have spoken at length upon fashionable dinner parties.

THE KNIFE AND FORK.

The knife and fork were not made for playthings, and should not be used as such when people are waiting at the table for the food to be served. Do not hold them. erect in your hands at each side of your plate, nor cross

them on your plate when you have finished, nor make a noise with them. The knife should only be used for cutting meats and hard substances, while the fork, held in the left hand, is used in carrying food into the mouth. A knife must never, on any account, be put into the mouth. When you send your plate to be refilled, do not send your knife and fork, but put them upon a piece of bread, or hold them in your hand.

GREEDINESS.

To put large pieces of food into your mouth appears greedy, and if you are addressed when your mouth is so filled, you are obliged to pause, before answering, until the vast mouthful is masticated, or run the risk of choking, by swallowing it too hastily. To eat very fast is also a mark of greediness, and should be avoided. The same may be said of soaking up gravy with bread, scraping up sauce with a spoon, scraping your plate and gormandizing upon one or two articles of food only.

GENERAL RULES ON TABLE ETIQUETTE.

Refrain from making a noise when eating, or supping from a spoon, and from smacking the lips or breathing heavily while masticating food, as they are marks of illbreeding. The lips should be kept closed in eating as much as possible.

It is rude and awkward to elevate your elbows and move your arms at the table, so as to incommode those on either side of you.

Whenever one or both hands, are unoccupied, they

should be kept below the table, and not pushed upon the table and into prominence.

Do not leave the table before the rest of the family or guests, without asking the head, or host, to excuse you, except at a hotel or boarding house.

Tea or coffee should never be poured into a saucer to cool, but sipped from the cup.

If a person wishes to be served with more tea or coffee, he should place his spoon in his saucer. If he has had sufficient, let it remain in the cup.

If by chance anything unpleasant is found in the food, such as a hair in the bread or a fly in the coffee, remove it without remark. Even though your own appetite be spoiled, it is well not to prejudice others.

Always make use of the butter-knife, sugar-spoon and salt-spoon, instead of using your knife, spoon or fingers. Never, if possible, cough or sneeze at the table.

At home fold your napkin when you are done with it and place it in your ring. If you are visiting, leave your napkin unfolded beside your plate.

Eat neither too fast nor too slow.

Never lean back in your chair, nor sit too near or too far from the table.

Keep your elbows at your side, so that you may not inconvenience your neighbors.

Do not find fault with the food.

The old-fashioned habit of abstaining from taking the last piece upon the plate is no longer observed. It is to be supposed that the vacancy can be supplied, if necessary.

If a plate is handed you at the table, keep it yourself instead of passing it to a neighbor. If a dish is passed to you, serve yourself first, and then pass it on.

The host or hostess should not insist upon guests partaking of particular dishes; nor ask persons more than once, nor put anything on their plates which they have declined. It is ill-bred to urge a person to eat of anything after he has declined.

When sweet corn is served on the ear, the grain should be pared from it upon the plate, instead of being eaten from the cob.

Strive to keep the cloth as clean as possible, and use the edge of the plate or a side dish for potato skins and other refuse.

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CHAPTER XI.

Receptions, Parties and Balls.

ORNING RECEPTIONS, as they are called, but more correctly speaking, afternoon parties, are generally held from four to seven o'clock in the afternoon. Sometimes a sufficient. number for a quadrille arrange to remain after the assemblage has for the most part dispersed.

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THE DRESS.

The dress for receptions is, for men, morning dress; for ladies, demi-toilet, with or without bonnet. No low-necked dress nor

short sleeves should be seen at day recep

tions, nor white neck-ties and dress coats.

The material of a lady's costume may be of velvet, silk, muslin, gauze or grenadine, according to the season of the year, and taste of the wearer, but her more elegant jewelry and laces should be reserved for evening parties.

THE REFRESHMENTS.

The refreshments for "morning receptions" are generally light, consisting of tea, coffee, frozen punch,

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