RECEPTIONS.
On the day of the reception, the hostess, with her assistants, should receive the guests, standing at the door of the drawing-room. The refreshment tables should be spread in the dining-room, and prettily decorated with flowers, candles in candelabra or candlesticks, dishes of bonbons and cakes, plates of sandwiches, and platters of salad. A bouillon urn may stand at one end of the table with cups, and coffee may be served from the other end. All that is necessary for the menu is bouillon, easily prepared in the house from canned bouillon, jellied tongue, chicken salad, and sandwiches, ices and cake, fruit, and candies. Coffee and lemonade will suffice for beverages. If one can afford to have a few pieces of music, so much the better. The musicians should play from some hidden nook. One or two servants in the dining-room, and one to open and shut the front door, will be all that is necessary.