BREAKFAST TABLE

At the breakfast table, a tinted cloth and napkins may be used.

The breakfast napkins are not quite as large as those used at dinner.

Fruit should be regularly served at breakfast. In our own family we always had fruit for breakfast; the old adage that "fruit is gold in the morning," was generally believed by us all.

Raw apples are as nice as any other fruit for break- fast and perhaps as cheap.

More freedom is allowed at breakfast than any other meal.

The morning paper, correspondence, or books, may be glanced over, which is not allowable at other meals, and any member of the family may leave the. table, as business dictates, without waiting for the others. Gentlemen, howlever, should never come to the table in their morning gowns. They should wear their morning suits, and the toilet of a lady should be care- fully made. Any approach to slovenliness is always vulgar.

LUNCHEONS.

In all cities it is becoming the custom to have a luncheon in the middle of the day, while dinner is reserved until evening, as the gentlemen of the family are away during the day at their places of business. But the children and all ladies of the family should enjoy the luncheon together. A tinted cloth and napkins are allowlable for lunch, the same as breakfast, yet for any meal nothing is more elegant than white napery. The food is all put on the table for an informal lunch.

Always use a snowy white table cloth for dinner. A heavy canton flannel undercloth will protect the table and make the cloth lie smooth. In homes of the wealthy the same napkin is never used twice without being washed, sO' that napkin rings are out of style. Those in moderate circumstances cannot afford this prodigality ; but napkins should be changed often. Napkins should be provided for fruit and should be fruit napkins. Paper napkins are also nice.

As fruit stains napkins, the fruit napkins may be brought in with the dessert plates, laid beside or on the finger bowl.

Individual salt and pepper stands have taken the place of old-fashioned casters, which formerly stood in the center of the table. The caster is out of style.

Oil and vinegar are put on the table in pretty little glass bottles or jugs. At very formal meals the mustard, oil, vinegar, etc., are not permitted on the table. They are kept on the sideboard as they are seldom needed, the proper seasoning being provided for each dish.

The old-fashioned spoon holder is also out of style. On tables of the polite it is now rarely seen. Tea spoons are supplied like the knives and forks.

Small bread and butter plates should be provided for each person.

Some people have the butter put on the sideboard and passed around when needed.

Should individual salt cellars be used, the salt should be changed after each meal.

Cheerfulness at the table aids digestion ; the utmost sociability and good feeling should prevail at the table. Cares should be laid aside for the time being; all should look forward to the meal time as being pleasant and restful. In families where dinner is served at night it should be looked forward to, with the idea that it is the social reunion of the day.