




First course--soup.
Second course--fish.
Third course--meats.
Fourth course--salads.
Plates, knives, forks, and spoons to be removed each time, and replaced with clean ones, except spoons, which will not be needed.
Then comes the dessert; after which introduce finger-bowls half full of pure water, with napkins.
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DINNER-TABLE.
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The dishes selected for this table are merely intended to represent a suitable style of arrangement, as also a handsome one, without any intention of insisting on always having them appear in their present position on the table, or on any necessity of always having them for a dinner company. The mistress of a house must use her taste, judgment, or fancy in the selection of her dishes, always remembering that "variety is the spice of life." In truth, as a dinner-party is equally as conducive to rational as physical enjoyment, it is well to give your table as attractive and agreeable an appearance as possible, ornamenting even with efforts of genius. Pyramids of fruits and flowers, or vases of choice exotics, at intervals, enliven a dinner-table vastly, put the guests in a genial humor, and open their hearts to the impulses of kind, generous, and benevolent feelings toward their companions as well as all mankind.
Arrangement of your Dessert.
If you have a suite of apartments admitting of it, set your dessert-table in another communicating with your dining-room. As soon as dinner is over, let the guests rise and be conducted into the dessert-room. It will afford an agreeable change, and relieve you of removal of dinner-dishes, brushing off or removing cloths, etc.
If this arrangement cannot be made when the dessert is over, remove the cloth, and take a glass of wine with the guests, or a cup of coffee, and retire with your lady guests to the withdrawing-room