THE SERVICE OF MEALS.—­There are few invariable rules for either table-setting or service.  We will offer a few suggestions upon this point, though doubtless other ways are equally good.  A capital idea for the ordinary home meal, when no servant is kept, especially if in the family there are older children, is to make different members of the family responsible for the proper service of some dish or course.  The fruit, which should be the first course at breakfast, may be prepared and placed upon fruit plates with the proper utensils for eating—­napkins and finger bowls at each place before the meal is announced.  If apples or bananas are served, a cracker should be placed upon each plate to be eaten in connection with the fruit.  Oranges and grapes are, however, to be preferred when obtainable; the former may be prepared as directed on page 180.  The hot foods may be dished, and the dishes placed on a side table in a bain marie, the hot water in which should be as deep as the food within the dishes.  The foods will thus be in readiness, and will keep much better than if placed upon the table at the beginning of the meal.  When the fruit is eaten, some member of the family may remove the fruit plates, and bring the hot grains, toasts, and other foods, placing them, together with the necessary individual dishes, before those who have their serving in charge.  One member may be selected to pass the bread, another to dish the sauce, etc.; and thus each child, whether boy or girl—­even those quite young—­may contribute to the service, and none be overburdened, while at the same time it will be a means of teaching a due regard for the comfort and enjoyment of others.

If the meal is dinner, usually consisting of three courses, after the soup has been eaten, it may be the duty of some member of the family to remove the soup plates and place the vegetables, grains, and meats if any are to served, before those chosen to serve them.  At the close of this course, another may remove the dishes and food, crumb the cloth, and place the dessert, with the proper dishes for serving, before the lady of the house or her oldest daughter, one of whom usually serves it.

If a servant is employed, the following is an excellent plan of service:  The soup plates or bowls should be placed hot upon the table, with the tureen of soup before the lady of the house, and the glasses filled before the dinner is announced.

Grace having been said, the servant removes the cover of the soup tureen, and standing at the left of the lady, takes up with her left hand a soup plate, which she changes to the palm of her right hand and holds at the edge of the soup tureen until the lady has filled it, then carries it, still holding it upon the palm of the hand, and places it before the head of the table.  In the same manner all are served to soup.  If bowls instead of plates are used, a small silver or lacquered tray may be used on which to carry the