But wherever your meals are served, in a real dining room or in an attractive corner, there are holidays and special occasions when you want your table to look its sparkling best. This means bringing out your linen, polishing the silver, and using your best china and glassware. These are your heirloom things, some probably irreplaceable. If you take good care of them you can pass them on to your children. And the care you give your best things can be applied in the same, or less, degree to your everyday tableware according to your inclination. It isn't really difficult. First, let's have a look at your best china.

Lovely china does not seem very important when we are very young. Sad to say, we are likely to develop a taste for it only after we have carelessly run through the supply we had when we were first married. It is when we try to replace the broken Minton and Haviland that we realize how expensive good china is and what a treasure we have squandered.

A high shelf is the best place for your very best china during the time when children are small but, oh, how energetic. Use it only on special occasions and return it promptly to its safe retreat. Stack it carefully, or store the plates on one of the plastic-covered racks made for this purpose. In stacking plates remember that the footing is often unglazed and can scratch the surface of the plate underneath if it is carelessly placed. A precaution against this is to slip tissue papers in between. Plastic covers are made especially to protect stacked plates from dust. If you use them you won't have to wash your dishes when you take them down for a dinner party. Chips are safest when they are hung on properly spaced hooks. Wrapping the spouts of delicate teapots with soft paper will safeguard them against chipping. So much for storage.

The proper care of china is not complicated but there are certain details worth remembering. First, never let foods stand very long on china. Wash it immediately after use; if you simply can't, at least rinse it. Salty foods, salads and gravies have an injurious effect on china if they are allowed to remain on it. China used for eggs, gravies, and sauces containing flour, should be rinsed promptly with cold water. If these foods dry on a plate, or if hot water is run over them, they harden and are very difficult to remove.

For washing china use hot water and a mild detergent or soap. Detergents are better because they are equally effective in hard or soft water, rinse easily, and do not leave a film. Strong detergents and soaps might harm some china. The manufacturers of some of England's finest chinaware say not to use either soap or detergent if a hot rinse will do the job. Long soaking may also be bad for china. It may soften the ingredients used in decoration, especially gold and platinum trim. Ammonia should be avoided for the same reason. Metallic and plastic sponges, steel wool, scouring powders, and even plain hard scrubbing also cause damage. A soft brush however can be very useful, especially on china that has a raised pattern. Tea and coffee stains on cups and saucers can be removed easily and safely by wiping them with a soft damp cloth or sponge that has been dipped into baking soda.

In rinsing china use hot, but not boiling, water. Boiling water often causes crazing; that is, the glaze may become meshed with a network of fine cracks. Overheating plates and dishes can accomplish the same disfiguration. Very hot water on cold china, or cold water on hot, is likely to crack it. Sometimes water that is too hot causes colors to fade.