Show c martha lartha A r Me beade aces KITCHEN COUNCIL how to bo be a welcome dinner guest is equally as important as how to be a charming hostess no doubt there Is not one of 0 ui ug who anticipating being a gues at some friends dinner table during thi this holiday season how shall we pleasant be guests and malce make our company desired the first and last rule of course is to follow the lead of our hostess and be considerate always there are so many little cu customs that are important and no proper guest can ignore them invitations to dinner should be answered within twenty tour four hours after in the same style as received either to mal or informal armal wo we must plan to arrive not more than ten minutes before the hout hour tor for dinner on no account short of accident must a guest bo late tor for a dinner engagement when dinner Is served and announced the guests enter the dinning room and take their heir places according to the arrangement of the he hostess guests will stand behind their chairs until the hostess by seating herself gives the signal to be seated prom from which side of the abair really a trivial matter but to be perfectly mr cor reel we seat ourselves from the left side aide the napkin is par partially tally unfold ca only partially and spread cn n the lap spoons ere are always laid in the lie saucer never left standing in the tup cup used knives or folks are never laid back on the table cloth the knife not in use is placed across the edge of 0 the plate when a course Is finished we lay knife and fork on tho the plate the thies of oe the fork turned tural d up and the handles directly in front so that they will not be sin in the way of tho person rp moving the plate breaking bread or crackers into a plate of soup dates back to the nursery 9 lad ind to pick up a large piece ol of bread and leave a row of tep th mark in one corner Is equally unpardonable break oft a small piece of bread at a time butter it and eat it in oater meat cut oft off a bit at a time as 1 desired and eat alternately with other accompaniments of the meat course dont be a finicky guest revel keve embarrass a hostess in rare instances it if a dish Is something that we heartily dislike we may be pardoned for eor toying with our bread or enjoy enjoying friS an olive or two until the next course our manner shows belt beit that we have enjoyed the hospitality of our hostess hostasa ho stesa the welcome guest Is as gracious in accepting as tile the hostess Is in offering it you have a special question about being a guest or hostess write to martha meade ilono berrice bureau sperry flour co sar francisco tran Pran cisco |