cellars and is crumbed before the dessert is brought in.
Usually the dessert which is nearly always ice-cream or something else frozen is served in individual dishes. Small cakes are passed with it. Other desserts besides ice-cream are served in much the same way.
When the dessert has been removed, finger-bowls half filled with water and placed on a small doily-covered plate are set before each person.
Coffee may be served at the table but it is more often served in the drawing-room.
USE OF THE NAPKIN
What can be more unsightly than a napkin tucked carefully in the top of one's waistcoat.? And still, how often one sees it done among men who believe that they are impressively well-bred! The proper way to use a napkin, whether it is at a formal dinner, or in a restaurant, is to unfold it only half, leaving the center fold as it is and lay it across the knees. It may be used constantly during the meal, whenever the guest finds need for it, but it must never be completely unfolded.
When rising from the table, the napkin is placed as it is on the table. It is never folded again into its original form, as that would be an assumption on the part of the guest that the hostess would use it again before laundering. A reprehensible habit is to drop the napkin carelessly into the finger-bowl, or over the coffee cup. It should be laid on the table, at the right of the finger-bowl.
THE SPOON AT THE DINNER TABLE
Spoons are used when eating grapefruit and other fruits served with cream. Jellies, puddings, custards,
