During the last quarter of school work each pupil should submit a typical menu for breakfast, dinner and supper, allowing for a certain number of people. Consider the occupation, and give reasons for the choice of food for each meal.

State how long it should take to prepare the meal, and give the cost. Insist upon variety in menus, and request the pupil to describe how the meal should be served. System, neatness and promptness should be especially emphasized. Clean table linen—no matter how coarse—is possible for every one. A dish of fruit or flowers, if only a bunch of green foliage, improves the appearance of the table.

During the school course a special lesson should be devoted to setting the table and serving meals, with and without a waitress, so as to give a knowledge of how a meal should be served, no matter what the pupil's position in life may be or what part she may have to perform.

Although every housekeeper has her own method for serving meals, a few general principles govern all properly regulated service. When setting the table, cover first with a canton-flannel or felt cloth, in order to prevent noise and protect the table. Place each article in its proper place and not in a confused "jumble." See that the tablecloth is spread smoothly, that the corners are of equal length, that the crease—if the cloth has been folded instead of rolled—is exactly in the centre. Place the fruit or flowers in the centre of the table.

For each person place knife, spoon and glass on the right, fork and napkin on the left. Place the glass at the point of the knife. Turn the edge of the knife towards the plate and the fork tines up, the spoon with the bowl up. If soup is to be served, place a square of bread or a roll on top of the napkin or between the folds. Place the pepper and salt at the corners of the table, unless individual salts are used, when they should be placed at the head of the plates, where the dessert spoon may be placed—the handle towards the right—for convenience.

The general rule in serving simple family meals, with or without a waitress, is for the hostess to serve the porridge and coffee at breakfast; the soup, salad and dessert at dinner, and pour the tea at the evening meal. When luncheon is served in the middle of the day the hostess usually does the greater part of the serving, as luncheon is considered to be the most informal meal of the day.

Learn to move quickly and quietly. Be scrupulously clean and neat in every detail of dress and habit. Before serving a meal see that hands and finger nails are clean. Always have a fresh white apron ready to put on before the meal is announced. Look over the table and see that everything is in its place before announcing a meal. Fill the glasses with water either before the family enter the dining room or immediately after they are seated. Lift the covers from hot dishes and turn them over at once in order to prevent the steam from dropping on the cloth. Take the plate from the host or hostess, and place before each person from the right side—keep the thumb well under the plate. When passing anything from which the persons seated at table help themselves, such as vegetables, sauces, etc., always go to the left, so as to leave the right hand of the one to be served free. Keep a watchful eye over the table and pass anything apparently required.

Learn to receive instructions from the hostess in an undertone. Do not get excited and try to do too many things at once. It is an accomplishment to be a good waitress, as it requires special refinement and deftness, which are scarcely compatible with an untidy nature.

When serving meals without a waitress, the daughters of the house should consider it their special privilege to save the mother any annoyance or discomfort during the meal time. Never allow dishes, which have been used, to accumulate on the table or allow the table to become disordered. As much of the food as possible should be placed on the table before the family are seated, and the plates or dishes removed at once after using. No matter how simple the meal may be, every housekeeper should see that it is served neatly and on time. Teachers may exercise a far-reaching influence in the refining of home life by impressing upon the pupils the importance of these—too often considered—minor matters, and by giving minute instructions in the setting of table and serving the meal. One carefully planned practice lesson will convey more knowledge of such matters than any number of lectures or pages of theory.