Centre-piece of flowers, ferns, or confections, napkins, tumblers, claret glasses, bread-and-butter plates, butter plate and knife, bread plate, board and knife, salt cups, pepper boxes, salt spoons, ice pitcher, trays.
A dining-room, aired for a few minutes after breakfast, will be fresh for luncheon; but the thermometer should be consulted to see whether the mercury is too high or too low.
| Oysters. | Cracker plate. | Oyster dishes on plates. | Small soup spoons. |
| Beefsteak, etc. | Platter and tray. Two covered vegetable dishes. | Luncheon plates. | Small carver and fork. Gravy spoon. Med’m steel knives. ” silver ” ” ” forks. |
| Tarts. | Flat-dish doilies. Finger bowls. | Dessert plates. | Pie knife. Dessert forks. |
| Cocoa. | Cocoa pitcher, with cover and stand. Sugar bowl. | Cups and saucers. | Teaspoons. Sugar tongs. |
Dust your sideboard, and any other article of furniture that has lost its fresh look since breakfast.
Make the table the proper size, always allowing an extra place for a guest.
If the polished table is preferred, see that there is no spot on it and wipe with a soft cloth.
If a table-cloth is to be used, first lay the flannel cloth without crease or wrinkle; then lay the linen cloth perfectly smooth and even.
In the centre of the table place a vase of flowers, a pot of ferns, or a glass plate with crystallized ginger or bonbons.
At the foot of the table place a tray for the beefsteak platter, and lay the gravy spoon at the right of it.