Page:Book of Etiquette, Volume 2, by Lilian Eichler.djvu/46

26 roses (hot-house roses when no others are obtainable) are always the favorite at an elaborate dinner.

When the center ornament has been adjusted, it may be used as a mathematical base for all the rest of the table appointments. Candlesticks, either of silver or bronze, are artistic when placed at equal distance around the flowers. They diffuse a soft light upon the table, and by being an incentive to the recalling of old memories, they invoke conversation when there is danger of its lagging. It is one of the charms of candlelight — this power to bring up pleasant reminiscences. Between these stately guardians of the floral centerpiece may be placed small dishes containing preserved ginger, macaroons or bon-bons.

Salt-cellars and pepper-boxes are next located on the table, and the places are laid for the guests. The proper number of forks is placed to the left. The knives and spoons are placed at the right. They are placed in the order in which they are to be used. Not more than three forks should ever appear on the table at one time. If others are needed they should be placed with their respective courses. A small square of bread, or a roll, is in the center, covered with the folded napkin, and a little to the left are the several glasses.

Care must be taken in arranging the dinner table to have both sides balanced. There is an old maxim that says, "There must be a use for everything" and this holds especially true of the table of good taste. It must not be littered with useless articles, no matter how artistic or odd, for they hamper the movements of the guests and make things unnecessarily crowded. Butter rarely appears on