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CHAPTER I.

DINNER-GIVING FOR THE CONVENIENCE OF BUSY HOUSEWIVES.

Upon the Serving of Wines .

CHAPTER II.

HOW TO SEND THE INVITATION—HOW TO SERVE IN PROPER FORM DINNERS AND LUNCHEONS WITH MENUS AND RECIPES.

The Invitation .

Dinner Menus .

The Ease of a Course Dinner .

A Fine Menu .

A Mid-Summer Dinner .

Luncheon Menus .

Simple Luncheon .

More Elaborate Luncheon .

A Berry Luncheon .

Midsummer Luncheon .

A Rural Luncheon .

Buffet Luncheon for Sixty .

CHAPTER III.

DINNERS AND ENTERTAINMENTS FOR PATRIOTIC, HOLIDAY AND SPECIAL OCCASIONS.

Valentine Luncheon .

A Lincoln Dinner .

For St. Patrick's Day .

Attractive Easter Luncheon .

Cap and Bells Luncheon for April First .

Decoration Day Luncheon .

For a Hallowe'en Dinner .

Fourth of July Dinner .

A Luncheon for Thanksgiving .

Thanksgiving Dinner .

A Christmas Dinner .

An Unusually Original Dinner .

A Spring Dinner .

College Dinners .

CHAPTER IV.

"ICE BREAKERS," SUGGESTIONS FOR DINNER, MENU AND PLACE CARDS, TABLE STORIES, TOASTS, TABLE DECORATIONS.

Ice Breakers .

Dinner, Menu and Place Cards .

The Dinner .

Points on Toasts .

Toasts .

Origin of Toasts .

Etiquette of Toasts .

TABLE DECORATIONS.

CHAPTER V.

HELPS OVER HARD PLACES—HINTS TO THE HOSTESS—DON'TS FOR THE TABLE—THE EMERGENCY MISTRESS—PASSING THE LOVING CUP.

Passing the Loving Cup .