Luncheon is the simplest, daintiest, most informal meal of the day--just a little halting place between breakfast and dinner, where one's pretty china comes out strongly. The setting of the doily-spread table follows the usual arrangement. Everything necessary for serving tea is placed at the head of the table, with the meat or other substantial dish at the opposite end. Most of the food is placed on the table before the meal is announced, and as there are usually but two courses the plates are changed only once. The only difference between luncheon and tea being the hour of serving, the same rules govern both. The lunch cloth or the hemstitched linen strips may be used instead of the place doilies. DINNER Dinner is a more solemn matter. On goes our immaculate tablecloth now, over a thick pad, its one crease exactly in the middle of the table, and all wrinkles and unevennesses made smooth and straight. Centerpiece and posy go squarely--or roundly--in the center, with silver, salts, and carving set arranged as usual. The butter plate is frequently omitted from this meal, an oblong slice of bread, a dinner roll, or a bread stick being placed between the folds of each napkin, or on the butter plate, if used, with the butter ball and knife. If soup is to be served, the spoon is placed at the right of the knives. There is a preference for the use of a "service plate" at this meal--the plate which is at each place when dinner is announced, and is not removed until the first hot course after the soup--but this is usually dispensed with when there is but one servant. Proper cutlery for carving has its place before the carver, the carving cloth being removed before dessert. If black coffee is served as the last course, the after-dinner coffee spoons are placed in the saucers before serving. Finger bowls appear the last thing. THE FORMAL DINNER