1. Set the children at an interesting game early in the day where they will be free to romp. They will then want a rest at your busy time. 2. Think what a joy these guests are to be and how happy you want to make everyone. 3. Do necessary finishing touches, arranging decorations, and rest ten minutes, enjoying your anticipated pleasure before beginning the actual preparation of the meal. 4. Manage a rest period of twenty minutes before dressing for dinner, and call to mind a few amusing incidents to relate. The ideal hostess is never tired or worried and has a fund of interesting conversation. THE THREE FORMS OF TABLE SERVICE 1. The Russian Service is most formal. No food is on the table except candy and nuts. All serving is done from the pantry or the serving table. The food is attractively arranged upon suitable dishes from which each person helps himself; or portions may be arranged upon plates, one of which is placed before each person. The former method is preferable. 2. The English Service is informal. The food is placed upon the table and served by those seated at the head and the foot. If one has a maid, the passing is done by her; if not, by those sitting at the table. 3. The Mixed Service is a combination of the two mentioned and requires the service of a waitress. Some of the courses are served “from the side” (Russian), and some “from the table” (English). Frequently the meat is served from the table and the accompanying vegetables served from the side (Russian). _Manage your buying so that your guests may enjoy your company as well as your feasts_ FOOD VALUES The body needs food to keep it warm, to furnish energy for the activities of daily life; to build and repair tissue and to regulate the body process. Proteins, fats, carbohydrates, mineral matter, and water, are the chief classes of food. The chief work of proteins is to build and repair tissue. Meat and milk are the principal sources of protein. Nuts, vegetables and some cereals also supply this element. Carbohydrates are the starches and sugars. They are found in vegetables, cereals, and fruits and give heat and energy to the body. Fats give two and a half times as much energy as any other food. Mineral matters enter into the composition of the body tissues and blood. They act as regulators, preserving the alkalinity of the body. They are found in varying proportions in all foods, but milk contains all the essential ones. Vitamines are necessary for growth and are abundant in leafy vegetables and milk. Foods rich in vitamine content are known as protective foods. They prevent the development of deficiency and old age diseases. Water is necessary as a carrier and regulator. It aids digestion, removes waste, and keeps the temperature normal. Balanced Rations