with the hostess and her home. Many a hostess would be happier (and her
guests, too) if less time were paid to the planning of a menu, and more
time spent in choosing guests who will be happy together.

WHEN THERE ARE NO SERVANTS

There is no reason why lack of servants should prevent one from
entertaining friends and extending one's hospitality. The ideal hostess
is not the one who tries to outdo her neighbor--who attempts, even though
it is beyond her means, to give elaborate dinners that vie favorably with
those given by her neighbors. The simplest dinner has possibilities of
being a huge success, if it is given in the spirit of true cordiality.

For instance, a dinner which the writer attended recently was given by a
young woman who did not have any servants. There were six guests who all
had mutual interests and with very little help from the hostess they were
not long in finding them.

The table was laid for eight. A silver bowl containing delicate ferns
graced the center. The lights were shaded to a soft radiance. The
entire dining-room had an atmosphere of quiet and restfulness about it.
Each guest found, upon taking his place for dinner, a tall fruit glass at
his cover, containing crushed grapefruit and cherries. When this first
course was finished, the hostess placed the glasses on a serving table
and wheeled it into the kitchen. The kitchen adjoined the dining-room,
which of course facilitated matters considerably. And yet it was
sufficiently separated to exclude all unpleasant signs of cooking.

There was no confusion, no haste, no awkward pauses. Somehow, the guests
seemed to forget that maids or butlers were necessary at all. The quiet,