Cut the bread in even slices, pile them neatly on a serving plate, and place it on the table, covering it with a clean napkin or towel, if there are flies about or there is danger of dust. If preferred, the bread may be cut at the table as required. Place the dessert dishes at one end of the table or, better still, on a side table, until it is time to use them. When carrying the dishes to and from the table, be careful not to let the fingers come in contact with the food. Learn to place the hand under the dish. In particular service a napkin is used between the hand and the dish, or a tray, if the dish is a small one. The tray should be covered with a napkin or doily. When a dish is being passed, hold it at the left of the person to be served and at a convenient height and distance. Be sure that each dish is supplied with a spoon or a fork for serving, and turn the handle of the spoon or the fork toward the one to be served. If a plate is to be placed in front of a person, set it down from the right. Never reach in front of others at the table. When a course is finished, remove the dishes containing the food first; then the soiled plates, knives, and forks. Be careful to handle only a few dishes at a time and not to pile them. If another course is to be served, remove the crumbs from the table, using for the purpose a napkin and plate, or a crumb tray and brush, and brushing the crumbs lightly into the plate. Fill the tumblers, and arrange the dishes and forks or spoons quickly for the next course. When the meal is over, the chairs should be moved back from the table, the dishes neatly piled and carried to the kitchen sink, the table wiped, the crumbs brushed from the floor, and the room aired. PRELIMINARY PLAN Let this lesson be a continuation of the previous one, placing emphasis on the method of waiting on table. The same articles will be required as were used in the last lesson. In addition to these the pupils must be careful to have clean aprons for this lesson. METHOD OF WORK Have the table set, as a review of the work of the last lesson; then have four or six of the pupils seat themselves and go through the forms of serving one another to any simple meal upon which the class may decide. Family meal service should be explained and demonstrated first; then service where there is one waitress. Have the pupils, in turn, act as waitresses and serve all the others, offering and placing the food, removing the soiled dishes, filling the tumblers, etc. LESSONS VIII AND IX: GENERAL CLEANING OF A ROOM SUBJECT-MATTER