"Just in anticipation, Dolly. Really it is great fun to manage, and you will enter into the spirit of the thing when once you get to work. Now we will take Suppers next in order." "I thought you did not believe in suppers." "I do not, but I must take into consideration that you may have to live where it is customary to have them instead of dinners at night, and you must possibly conform; or, Fred's work may send him home at noon and again late in the evening; in that case you must also have them. Anyway, the subject is part of your education and you cannot be allowed to skip it. "You lay the table in the same way as for breakfast and luncheon, with doilies instead of a tablecloth; suppers are really the very same thing as luncheons, you have the same things to eat. You can have a first course of soup, if you like, served always in cups or bouillon bowls, not in soup plates; or, you can begin with a hot dish. In winter time you must have things of the same sort as I planned for luncheon; not meat, but baked corn, or minced clams, or milk toast, or bread croustades, or baked beans; with them go potatoes, possibly, sometimes, or merely tea or coffee, with hot biscuits or muffins. Then comes a salad, if you choose. In summer I have the main dish for either luncheon or supper of salad, and you can serve mayonnaise or French dressing on them. Here a meat or fish salad comes in if you can afford it; chicken or cold salmon with mayonnaise, or lobster, or whatever you can have easily. Afterward comes the sweet course; or you can omit the salad, as you did the soup, and have the supper consist of the main dish first, with tea or coffee, and the sweet course next and last. It depends on circumstances what you will decide to do. Of course with a heavy dinner in the middle of the day you would have a lighter supper at night; but if you wanted to enlarge the meal for company, you do it by putting on the extra courses. "For the sweet course you usually have preserves in winter and berries in summer, with cake or cookies or gingerbread. Or, you can have hot gingerbread and American or cream cheese, and no fruit; or you can have first one thing and then the other." "It seems to me you have a good deal of cheese in your suppers and luncheons. I thought it was considered indigestible." "Not at all, by those who understand how to use it. Most of the nations of the world live largely on it and have digestions of iron. Do not have it with meat, but in the place of meat, because it is so hearty. When you put it in a dish and cook it, always put in a tiny pinch of cayenne pepper and one of soda, that makes it perfectly wholesome. When once it is digested it is all solid nourishment, too, and for the money you get more than you can in any other way; so don't be afraid to use it. Cream cheese is always considered easily assimilated, and if you can get some one to make it fresh for you out of country milk you will find it a perfect standby."