,transcriber's ,note3 ,this text includes characters that require ,,utf-#h 7,unicode7 file encoding4 ,if the apostrophes and quotation marks appear as garbage1 make sure your text reader's 8character set0 or 8file encoding0 is set to ,unicode 7,,utf-#h74 ,you may also need to change the default font4 ,,the ,,expert ,,waitress ,a ,,manual ,,for ,,the ,,pantry1 ,,kitchen1 ,,and ,,dining-,,room ,,by ,,anne ,,frances ,,springsteed ,illustration ,,new ,,york ,,harper ,,brothers ,,publishers ,copyright1 #ahid1 by ,,harper ,,brothers4 ,all rights reserved4 ,,to ,,the ,,columbia ,,club ,,of ,,working ,,girls ,,this ,,little ,,book ,is ,dedicated by ,,the ,,author ,,preface ,the papers entitled 8,the ,expert ,waitress0 are intended rather as a working model than as a set of rules from which there is no appeal4 ,it is recognized that tastes and opinions vary as much as do the various dining-rooms in which they are expressed4 ,in writing these papers1 one idea has been kept in mind3 ,no rule has been laid down that has not a good reason for its existence4 ,some things1 desirable in themselves1 have been omitted because they are not possible to one pair of hands and feet1 even when guided by a well-regulated brain4 ,,contents ,,page ,,breakfast #a ,,luncheon #ad ,,dinner #bb ,,supper #cb ,,afternoon ,,tea #ci ,,pic-,,nic ,,and ,,travelling ,,luncheons #db ,,care ,,of ,,dining-,,room #dd ,,care ,,of ,,pantry #di ,,washing ,,dishes #ec ,,care ,,of ,,silver1 ,,etc4 #ei ,,lamps #fa ,,carving #fe ,,care ,,of ,,carvers #gb ,,general ,,rules #gc ,,miscellaneous ,,instructions #gg ,,useful ,,suggestions #ib ,,in ,,the ,,invalid',s ,,room #ii ,,truthfulness ,,in ,,the ,,waitress #ajf ,,adaptability #aac ,a ,,servant',s ,,contract #aba ,breakfast #a ,oranges4 ,pearled ,oats with ,cream4 ,lamb ,chops4 ,creamed ,potatoes4 ,bread4 ,hot ,muffins4 ,butter4 ,coffee4 ,milk4 ,cream or ,hot ,milk4 ,the breakfast given is a usual one in many households4 ,learn to serve this properly1 and it will be easy to make changes where ideas vary as to comfort and convenience4 ,to serve the breakfast given there will be needed3 ,napkins1 tumblers1 salt cups1 pepper boxes1 salt spoons1 butter plate and knife1 bread-and-butter plates1 bread plate1 bread knife1 bread board1 muffin dish1 water pitcher1 milk pitcher1 trays4 #b ---------------------------------------- ----------------------------- ,,fruit4 ,fruit dish4 ,fruit knives4 ,finger bowl4 ,fruit plates4 ,fruit spoons4 ,doilies4 ---------------------------------------- ----------------------------- ,,pearled ,covered dish4 ,cereal dishes ,tablespoons4 ,,oats4 ,cream jugs4 on plates4 ,dessertspoons4 ,sugar bowl4 ---------------------------------------- ----------------------------- ,,chops ,,and ,platter4 ,small carver and fork4 ,,potatoes4 ,tray for platter4 ,breakfast ,two tablespoons4 ,covered dish4 plates4 ,breakfast knives4 ,breakfast forks4 ---------------------------------------- ----------------------------- ,,coffee4 ,hot-water kettle4 ,coffee pot and ,coffee cups ,sugar tongs4 stand and small and saucers4 ,teaspoons4 strainer4 ,sugarspoons4 ,hot-milk pitcher 7covered7 and stand4 ,cream jug4 ,sugar bowl4 ,slop bowl4 ---------------------------------------- ----------------------------- ,the dish of fruit is to stand in the centre of the table4 ,place a salt cup1 with its spoon1 and a pepper box for the use of every two people4 ,put for each person a fruit plate1 on which is a fruit doily1 and a finger bowl one third full of water4 ,on the plate at the right of the bowl lay a silver fruit knife1 on the left of the plate a fruit spoon4 ,at the right of each plate place a tumbler for water and another for milk4 ,at the left put a little plate for bread1 butter1 and hot muffins4 ,on the table1 at the right of the plates1 lay a breakfast #c knife1 with the sharp edge of the blade turned towards the plate1 a silver knife for butter1 and a dessertspoon1 with bowl turned up4 ,at the left lay a breakfast fork1 with the tines turned up1 and a napkin4 ,if the polished table1 without a cloth1 is preferred for breakfast1 it will be necessary to take thought about hot dishes1 none of which must come in direct contact with the table4 ,either they must be served from a side-table1 or the polished table must be in some way protected4 ,table mats have been discarded by many ladies because they are so often merely useful without being ornamental4 ,among the handsomest things with which to replace table mats are hand-painted trays1 set in rims of split bamboo4 ,the rim protects the table1 and prevents the platter from sliding4 ,these should be handled with great care1 on account of their value4 ,with one of these trays at the foot of the table1 the fruit in the centre1 and the coffee service at the head1 all has a finished appearance when breakfast is served4 #d ,with the placing of the coffee service at the head of the table the difficulty of heat again presents itself1 and this time cannot be obviated by the side-table4 ,the hot-water kettle is taken care of by its own lamp-stand2 but the coffee-pot and hot-milk jug still remain4 ,these must be provided for according to their character4 ,if of silver1 they should rest on silver stands2 if of china1 then on china stands2 the purpose being to make the stand appear like a part of that which rests upon it1 and so be as unnoticeable as possible4 ,the expert waitress will arrange her sideboard and side-table with as much care as she does the table itself4 ,these two accessories should hold everything that may1 can1 or shall be needed4 ,the sideboard may be left uncovered if the table is uncovered4 ,if the table is draped1 a suitable cloth must be laid on the sideboard4 ,a side-table should always be draped4 ,use this for hot dishes without stands4 ,the #e sideboard should hold in readiness extra plates1 knives1 forks1 spoons1 tumblers and napkins1 fine sugar for the pearled oats1 a pitcher of water1 and a pitcher of milk4 ,on the side-table should be plenty of space for whatever hot dishes are to be placed upon it1 including the muffin dish1 a silver tray for placing and removing everything that is not soiled2 another tray1 either of silver or carved wood1 for removing that which is soiled1 a small napkin for taking up quickly anything that may be spilled1 and a large napkin or neat towel to be used in an emergency1 such as the accidental overturning of a glass of milk or a cup of coffee4 ,when she thinks that all is ready1 the waitress should ask and answer every one of these questions3 ,does the table need anything more8 ,is the sideboard perfectly arranged8 ,is there plenty of room on the side-table8 ,are the chairs properly placed8 ,are the morning papers where they should be8 #f ,are any doors unnecessarily open8 ,is there a drawer that is not tightly closed8 ,has any dust been overlooked in the dining-room8 ,two minutes before the breakfast hour begin to fill the glasses with water4 ,this will be finished in time1 and the water will be cool and fresh4 ,as to the time of placing butter upon the table1 a waitress must be guided by her judgment4 ,in winter1 when butter is very hard1 it may be put on sooner than in summer1 when it should be kept cool until needed4 ,bread must be always freshly cut4 ,when the family are seated at the table1 place the fruit dish on a tray and hand it to the lady of the house1 standing at her left side4 ,offer to each person1 always at the left4 ,when the fruit has been served1 see if any one has emptied his glass of water4 ,never1 under any circumstances1 let any one ask for a glass #g of water4 ,fill it before he can ask4 ,if carafes are used1 and each one fills his own glass1 after it has been once emptied1 then keep watch of ice1 and offer when it is needed4 ,when the fruit course is finished1 remove everything pertaining to it4 ,take first the fruit dish1 then1 in each hand1 a plate with its finger-bowl1 knife1 and spoon1 and place quietly and quickly in the pantry until all are removed4 ,if a knife1 only1 has been used1 do not leave the fruit spoon because it is clean1 but take it away with the other things4 ,if any fruit juice has1 by chance1 found its way to the polished table1 take it up so deftly with a small napkin that no one is aware of it4 ,when the fruit is removed1 bring the dish of pearled oats and place on the tray at the foot of the table4 ,lay a tablespoon at the right of the dish4 ,place before each person a cereal dish on a plate4 ,remove the cover of the pearled oats to the side-table4 ,place the dish on the tray1 put the spoon in the dish1 and offer first to the lady of the house1 standing at her left4 ,offer to each person from the left4 ,then #h pass the sugar and cream4 ,when the cereal course is finished1 take the cereal dish1 with its tray1 and place it on the side-table4 ,cover the dish4 ,take in each hand a cereal dish and plate1 until all are removed to the pantry4 ,for the meat course see that the plates are warm1 but not hot enough to mar the polish of the table4 ,where a cloth is used they may be hotter4 ,place a tray for the hot platter at the foot of the table1 and stand the platter of chops on it4 ,lay a small carving-knife and tablespoon at the right of the platter1 and a small carving-fork at its left4 ,place a pile of warmed plates in front of the platter4 ,when a chop has been served1 take the plate in the right hand1 place it on the tray1 and take it to the lady of the house4 ,serve1 first1 all on one side of the table1 then all on the other side4 ,there is no choice in this service1 for the carver asks each one if he may serve them4 ,go to the right of the person served and place the plate1 instead #i of having it taken from the tray at the left4 ,take the potato dish from the side-table1 uncover and place on the tray2 put a tablespoon in the dish and pass4 ,serve each person from the left4 ,place a platter of plain bread on the table1 and then pass the hot muffins4 ,if any one does not care for hot bread he may decline1 because he knows that the cold bread is at hand4 ,pass the butter and the bread4 ,watch the water tumblers and fill when empty4 ,offer milk4 ,when the lady of the house begins to pour the coffee1 take a cup as it is filled and move quickly to the right of the person for whom it is intended4 ,set the cup down4 ,there is no choice about this4 ,each cup is made to suit the individual taste of the one to whom it is sent4 ,when the coffee is served1 look about to see what may be needed at any part of the table4 ,do not offer milk to one whose glass is still #aj filled1 or muffins to one who has an untouched muffin on his plate4 ,do not leave the breakfast-room until quite sure that everything that there is to do has been finished4 ,the breakfast described is served to a family of regular people1 all of whom sit down at the same time1 and it does not take any great amount of 8mother wit0 to serve it properly4 ,what really tests the skill of a waitress is to serve a breakfast in the manner necessary in many families4 ,there is a regular breakfast hour at which three or four of the family are prompt2 but one of the gentlemen1 perhaps1 has to breakfast an hour earlier in order to get to business in time1 while others1 whose studies or pleasures keep them late at night1 come afterwards4 ,to make every one comfortable is not easy1 but it is quite possible4 ,there must be no hurry2 that is1 no appearance of haste2 but a waitress must move quickly to accomplish what is needed4 ,if the butler's pantry has a gas stove1 her task will be much simplified4 #aa ,the mistress of a household who breakfast in this manner will be glad to furnish her pantry with every convenience necessary for the comfort of her family4 ,there will be coffee-pots of the sizes needed1 a jar of freshly ground coffee1 and a kettle the right size for the gas stove1 so as to have freshly boiled water whenever it is needed4 ,a waitress who is disposed to make the most of these conveniences can save both herself and others great annoyance4 ,if coffee is made only in the kitchen1 then the side-table will have the proper appliances for keeping coffee and milk at the required temperature4 ,a lamp under a coffee urn soon destroys the flavor of fine coffee1 but a lamp under a hot-water tray will do no harm4 ,if this tray is a simple flat one1 it will be of little use4 ,it must be one with rings of metal1 one or more of which may be removed at a time1 according to the size of the coffee-pot or milk jug which is to be surrounded by the heat4 ,these simple trays are made of planished tin4 #ab ,in the hands of an ignorant maid they are utterly useless4 ,in careful hands they are a great aid and comfort in the breakfast-room4 ,a breakfast served in this way gives the following rules3 ,i--,a dining-room must be in perfect order before breakfast is served4 ,,ii--,a waitress is responsible for the heat of the dishes after they come from the kitchen4 ,if too hot1 she must cool them2 if not hot enough1 she must send them back4 ,,iii--,coffee and hot milk must be kept at the right temperature to preserve their best flavor4 ,,iv--,water must be fresh and cool4 ,v--,butter must not be served so soon as to become soft and oily4 ,,vi--,bread must be freshly cut4 ,,vii--,glasses must be kept filled4 ,,viii--,nothing but an unexpected extra should ever be asked for4 ,,ix--,everything must be passed at the left1 placed at the right4 #ac ,x--,in clearing the table1 food must be first removed2 then soiled china1 glass1 silver1 and cutlery2 then clean china1 glass1 silver1 and cutlery2 then crumbs4 ,,xi--,everything relating to one course must be removed before serving another course4 ,luncheon #ad ,panned ,oysters4 ,beefsteak4 ,claret4 ,apollinaris4 ,spaghetti4 ,french ,fried ,potatoes4 ,gherkins4 ,bread4 ,butter4 ,fruit ,tarts4 ,cocoa4 ,centre-piece of flowers1 ferns1 or confections1 napkins1 tumblers1 claret glasses1 bread-and-butter plates1 butter plate and knife1 bread plate1 board and knife1 salt cups1 pepper boxes1 salt spoons1 ice pitcher1 trays4 ,a dining-room1 aired for a few minutes after breakfast1 will be fresh for luncheon2 but the thermometer should be consulted to see whether the mercury is too high or too low4 #ae ---------------------------------------- ----------------------------- ,,oysters4 ,cracker plate4 ,oyster dishes on ,small soup spoons4 plates4 ---------------------------------------- ----------------------------- ,,beefsteak1 ,small carver and ,,etc4 ,platter and tray4 fork4 ,two covered ,luncheon plates4 ,gravy spoon4 vegetable dishes4 ,med'm steel knives4 0 silver 0 0 0 forks4 ---------------------------------------- ----------------------------- ,,tarts4 ,flat-dish doilies4 ,dessert plates4 ,pie knife4 ,finger bowls4 ,dessert forks4 ---------------------------------------- ----------------------------- ,,cocoa4 ,cocoa pitcher1 with cover and ,cups and saucers4 ,teaspoons4 stand4 ,sugar tongs4 ,sugar bowl4 ---------------------------------------- ----------------------------- ,dust your sideboard1 and any other article of furniture that has lost its fresh look since breakfast4 ,make the table the proper size1 always allowing an extra place for a guest4 ,if the polished table is preferred1 see that there is no spot on it and wipe with a soft cloth4 ,if a table-cloth is to be used1 first lay the flannel cloth without crease or wrinkle2 then lay the linen cloth perfectly smooth and even4 ,in the centre of the table place a vase of flowers1 a pot of ferns1 or #af a glass plate with crystallized ginger or bonbons4 ,at the foot of the table place a tray for the beefsteak platter1 and lay the gravy spoon at the right of it4 ,at the head of the table place a stand for the cocoa pitcher1 sugar bowl1 with tongs1 cups1 saucers1 and teaspoons4 ,if carafes are used1 place one for the use of every two people1 and a salt cup and pepper box for every two persons1 unless the individual salts are preferred4 ,place a small luncheon plate for each person4 ,at the right lay a luncheon knife1 with the sharp edge turned towards the plate1 a knife for butter1 a small soup spoon for oysters1 a tumbler for water1 another for ,apollinaris1 and a glass for claret4 ,at the left lay a luncheon fork1 with the tines turned up1 a bread-and-butter plate1 and a napkin4 ,place your dessert plates1 each with its fork1 on the sideboard4 ,on the sideboard have a water pitcher1 extra glasses1 knives1 forks1 and #ag spoons4 ,have on the sideboard1 or at hand in the pantry1 everything that may be asked for1 as fine sugar1 vinegar1 ,worcestershire sauce1 mixed mustard1 and red and white pepper4 ,see that the right platter is being heated for the beefsteak1 and be sure that the tray corresponds in size4 ,fill the water pitcher1 and have an extra pitcher of filtered water1 or bowl of ice1 in your pantry4 ,cut the bread1 and leave a loaf lying on the bread board in the pantry1 with the bread knife by the side of it4 ,see that the oyster dishes are placed to heat in time to be very hot indeed4 ,see that the luncheon plates are warm1 but not too hot to mar the polish of the table2 if a cloth is used1 they may be hotter4 ,five or ten minutes before luncheon-time find out whether there is any reason why luncheon should not be served at the appointed hour4 ,if the family are ready1 bring the butter and fill the glasses4 ,put a dish of #ah oysters on each plate1 see that every chair is properly placed1 and announce that luncheon is served4 ,when all are seated1 put the cracker plate on your tray and pass1 going always to the left4 ,to remove the oyster course1 take in each hand a plate1 with its oyster dish and spoon1 and carry to pantry1 until all are removed4 ,bring your vegetables to the side-table4 ,place the beefsteak platter on the tray before the carver1 lay carving-knife at the right and carving-fork at the left of the platter1 and put the warm luncheon plates in front of the carver4 ,when some beefsteak has been served1 take the plate in your right hand and lift to your tray4 ,take to the lady of the house4 ,serve all on one side first1 then all on the other side4 ,go to the right of the person served and put the plate down4 ,place the potato dish on your tray1 put a spoon in the dish1 and pass4 ,go to the left side1 as the person served will use his right hand4 #ai ,pass your spaghetti in the same manner4 ,offer gherkins4 ,pass the bread4 ,pass the butter4 ,fill the glasses4 ,offer claret and ,apollinaris4 ,never let anybody ask for anything which belongs to the regular luncheon4 ,if demands are made upon the sideboard1 supply them quietly and quickly4 ,pass the vegetables1 bread1 and butter whenever needed4 ,listen when beefsteak is offered1 and be ready to hand the proper plate without being sent for it4 ,in removing this course1 take a suitable tray and lay on it the carver1 with its fork and the gravy spoon4 ,be careful to see that the edge of carver does not touch fork or spoon1 and lay the carver and fork by themselves in the pantry4 ,next take out the beefsteak platter and tray1 and then the vegetable dishes4 ,take the luncheon plates1 one in each hand1 until all are removed4 ,take the bread-and-butter plates1 butter and gherkin dishes4 ,take off #bj the china tray1 salt cups1 pepper boxes1 and any clean glass or silver that has not been used4 ,if from a polished table1 remove the crumbs with a fringed napkin and crumb-tray or plate4 ,if a cloth is used1 with a silver crumb knife and tray or plate4 ,place a dessert plate1 with its fork1 before each person4 ,pass tarts1 offering them at the left4 ,place cups of cocoa at the right4 ,fill the glasses4 ,pass the tarts a second time4 ,if cups are empty1 pass them to be filled without waiting to be told4 ,remove tart plates1 by taking one in each hand1 to pantry1 until all are removed4 ,place a plate1 with finger bowl1 for each person1 and pass bonbons4 ,a luncheon served in this way gives us the following rules3 ,i--,a dining-room must be free from dust and at a pleasant temperature2 #ba neither too warm nor too cold4 ,,ii--,a waitress is responsible for the proper heating of dishes before they are brought to the table4 ,,iii--,a meal must never be announced until everything which is needed1 or may be needed1 is in readiness4 ,,iv--,water must be fresh and cool4 ,v--,butter must not be served so soon as to become soft and oily4 ,,vi--,bread must be freshly cut4 ,,vii--,glasses must be kept filled4 ,,viii--,nothing but an unexpected extra should ever be asked for4 ,,ix--,everything which admits of choice must be passed at the left4 ,everything which does not admit of choice must be placed at the right4 ,x--,in clearing the table1 food must be first removed1 then soiled china1 glass1 silver1 and cutlery1 then crumbs4 ,,xi--,everything relating only to one course must be removed before serving another course4 ,dinner #bb ,consomm4 ,sherry4 ,olives4 ,salted ,almonds4 ,broiled ,bass1 ,matre d'htel ,sauce4 ,claret4 ,roast ,lamb1 ,mint ,sauce4 ,green ,pease4 ,baked ,tomatoes4 ,potato ,croquettes4 ,lettuce ,salad4 ,crackers4 ,cheese4 ,neapolitan ,pudding4 ,coffee4 ,to serve this dinner you will need a heavy table-cloth1 a linen table-cloth1 carving-cloths1 dinner napkins1 flower bowl1 candelabra1 carafes1 decanters1 tumblers1 sherry and claret glasses1 salt cups1 pepper boxes1 salt spoons1 bread plate1 olive dishes1 almond dishes1 and spoons4 #bc ---------------------------------------- -------------------------- ,,soup4 ,soup tureen4 ,soup plates4 ,soup ladle4 ,soup spoons4 ---------------------------------------- -------------------------- ,,fish4 ,fish slice and fork4 ,fish platter4 ,fish plates4 ,sauce ladle4 ,sauce boat4 ,fish forks4 ,fish knives 7if required74 ---------------------------------------- -------------------------- ,,roast4 ,large carver and fork4 ,platter4 ,gravy spoon4 ,sauce boat4 ,dinner plates4 ,sauce ladle4 ,three covered ,three tablespoons4 vegetable dishes4 ,dinner knives4 ,dinner forks4 ---------------------------------------- -------------------------- ,,salad4 ,salad bowl4 ,salad fork and ,cracker plate with spoon4 doily4 ,salad plates4 ,cheese knife4 ,cheese plate with ,salad forks4 doily4 ,cheese knives4 ---------------------------------------- -------------------------- ,,dessert4,flat pudding dish4 ,dessert plates4 ,pudding slicer4 ,finger bowls4 ,dessert forks4 ,doilies4 ---------------------------------------- -------------------------- ,,coffee4,tray and tray cloth4 ,coffee-pot4 ,after-dinner cups ,sugar tongs4 ,sugar bowl4 and saucers4 ,coffee spoons4 ,cream jug4 ---------------------------------------- -------------------------- ,make sure that the air of the dining-room is fresh1 and the temperature agreeable4 ,if dust has gathered on polished surfaces since luncheon1 wipe them lightly with a soft cloth4 ,see that your table is exactly in its right place1 and not in the #bd least askew4 ,lay the ,canton-flannel cloth perfectly smooth4 ,lay the linen cloth flat and without a wrinkle4 ,see that the coverings of the sideboard and side-table are fresh and straight4 ,place the flowers in the centre of the table4 ,if candelabra are used1 put one on each side of the flowers1 on a line with them4 ,if four candlesticks1 place them in a square a little distance from the flowers4 ,spread a carving-cloth at the head and one at the foot of the table4 ,be sure that they lie quite straight across it4 ,place a carafe for the use of every two persons1 and a salt cup and pepper box for every two persons4 ,lay a dinner plate for each person4 ,on the right of each plate lay a soup spoon1 with the bowl turned up1 a dinner knife with the sharp edge turned towards the plate1 a fish knife 7if fish knives are used71 a tumbler for water1 a glass for sherry1 and a glass for claret4 ,at the left of each plate lay a fork for fish1 and a larger one for #be the roast4 ,lay them in the order in which they are to be used1 the fish fork being outside4 ,at the left place also a napkin folded simply and holding a piece of dinner bread4 ,on the sideboard place the dessert plates1 on each one of which is a doily under a finger bowl one-third full of water1 and a dessert fork4 ,put on the sideboard astray with after-dinner cups1 saucers1 and spoons1 a small bowl of lump sugar1 and a small cream jug4 ,have on the sideboard1 also1 extra glasses1 knives1 forks1 and spoons4 ,on the side-table place extra plates1 the carvers with their forks1 tablespoons1 and sauce ladles4 ,leave room on the side-table for vegetable dishes and sauce boats4 ,be sure that the salad bowl1 olive dishes1 and pudding dish are cool1 the tureen1 dishes1 and plates being properly heated4 ,when it is nearly time for dinner1 place two olive dishes and two almond dishes1 alternately1 just outside of the candelabra2 place a decanter of #bf sherry near the carver's right1 and a decanter of claret at the opposite corner of the table2 fill the carafes1 fill the tumblers1 light the candles4 ,place the soup tureen and some warm soup plates at the head of the table1 lay the soup ladle at the right of the tureen1 see that every chair is in its place1 and announce that dinner is served4 ,when all are seated1 uncover the soup tureen1 put the cover on the side-table1 and stand at the left of the hostess4 ,when a ladleful of soup is served1 lift the soup plate with your right hand and place it on your tray4 ,take it to the person at the right of the hostess4 ,go to the right side4 ,place the soup plate on the cold dinner plate4 ,serve all on one side1 then begin at the left of the hostess and serve all on the other side4 ,to remove the soup course1 take first the tureen1 then a soup plate in each hand1 until all are removed4 ,to remove soiled plates1 go to the #bg right4 ,properly done1 this way is more agreeable to those who sit at table than when plates are taken from the left4 ,pour sherry4 ,be careful to pour each glass three-fourths full4 ,place the platter of fish and warmed fish plates before the host4 ,lay the fish slice at the right of the platter and the fish fork at the left of the platter4 ,when a portion of fish has been served1 lift the plate in your right hand and place on your tray4 ,go to the hostess first and exchange the cold plate for the fish plate4 ,serve all on one side1 then begin at the left and serve all on the other side4 ,place the sauce boat on your tray and offer at the left1 going all around the table4 ,to remove the fish course1 take first the fish platter1 then the plates1 one in each hand1 until all are removed4 ,pour claret1 and leave the decanter near the host4 ,pour each glass only three-quarters full4 ,if olives and almonds have not been served by the persons at table to #bh each other1 serve olives first1 then almonds4 ,place the roast before the carver1 and the hot plates4 ,lay the carving-knife and gravy spoon at the right of the platter1 and the carving-fork at the left of the platter4 ,serve the roast in the same manner as the fish4 ,put a spoon in the potato dish and place it on your serving tray4 ,offer at the left of each person4 ,return the potato dish to the side-table2 serve the pease in the same manner1 then tomatoes1 and then mint sauce4 ,to remove this course1 first lift the carver1 the carving-fork1 and gravy spoon to your tray and carry them to the pantry4 ,lay the carver and fork carefully by themselves4 ,remove the platter with the roast4 ,remove plates1 one in each hand4 ,remove the crumbs4 ,place the salad fork and spoon in the salad bowl2 put the bowl on your tray4 ,place it before the host1 with the salad plates4 ,lay a fork and a knife quietly and quickly at each place4 ,when some salad is served1 take to the hostess4 ,set the plate down #bi from the right4 ,serve all on one side1 then all on the other side4 ,pass the crackers1 then the cheese4 ,remove the salad bowl1 salad plates1 olives1 almonds1 salt cups1 pepper boxes1 and wine-glasses4 ,remove the crumbs4 ,remove the carving-cloths4 ,place a dessert plate1 with its finger bowl and dessert fork1 before each person4 ,place the pudding before the hostess4 ,lay the pudding slicer at the right of the pudding dish4 ,serve first the person at the right of the hostess4 ,serve all on one side1 then begin at the left of the hostess and serve all on the other side4 ,remove the pudding dish1 plates1 and finger bowls4 ,place the coffee tray before the hostess1 and bring the coffee-pot4 ,when the coffee is poured1 place a cup at the right of each person4 ,offer sugar and cream at the left4 ,if carafes are empty1 fill them with fresh water4 #cj ,do not leave the dining-room until you are sure that you have finished all that there is to do4 ,a dinner served in this way gives us the following rules3 ,i--,a dining-room must be free from dust and at a pleasant temperature4 ,,ii--,table-cloths must be laid without wrinkles and perfectly straight4 ,,iii--,the sharp edge of knives must be turned towards the plate2 bowls of spoons and tines of forks must be turned up4 ,,iv--,carvers must be treated with as much respect as if they were razors4 ,v--,a waitress is responsible for the proper heating of dishes and plates before they are brought to the table4 ,,vi--,a meal must never be announced until everything is in readiness which is needed or may be needed4 ,,vii--,bread must be freshly cut4 ,,viii--,everything which admits of choice must be passed at the left4 #ca ,everything which does not admit of choice must be placed at the right4 ,,ix--,soiled plates and dishes should be removed from the right4 ,x--,in clearing the table1 food must be first removed1 then soiled china1 glass1 silver1 and cutlery1 then clean china1 glass1 silver1 and cutlery1 then crumbs1 then carving-cloths4 ,,xi--,everything relating only to one course must be removed before serving another course4 ,supper #cb ,bouillon in ,cups4 ,chicken in ,aspic ,jelly4 ,roast ,ham4 ,saratoga ,potatoes4 ,olives4 ,rolls4 ,mustard ,pickles4 ,butter4 ,salad ,romaine4 ,crackers4 ,cheese4 ,almond ,pudding4 ,coffee4 ,to serve this supper you will need3 ,heavy table-cloth1 linen table-cloth1 carving-cloths1 napkins1 doilies1 flower bowl1 candlesticks1 carafes1 tumblers1 salt cups1 pepper boxes1 salt spoons1 plate for rolls1 butter plate and knife1 bread-and-butter plates1 olive dishes1 pickle dishes1 and forks4 ,supper is served1 instead of dinner1 when it is necessary to gain time for an evening entertainment1 or when for other reasons a shorter #cc instead of longer meal is desirable4 ---------------------------------------- ------------------------- ,,bouillon4 ,bouillon bowls ,small plates4 ,small soup spoons4 with covers4 ---------------------------------------- ------------------------- ,,meats1 ,two cold platters4,supper plates4 ,aspic slicer4 ,,etc4 ,vegetable dish4 ,ham slicer and fork4 ,tablespoon4 ,m'd'm steel knives4 0 silver 0 0 0 forks4 ---------------------------------------- ------------------------- ,,salad4 ,salad bowl4 ,salad fork and spoon4 ,cracker plate ,cheese knife4 with doily4 ,salad plates4 ,salad forks4 ,cheese plate ,cheese knives4 with doily4 ---------------------------------------- ------------------------- ,,dessert4 ,pudding dish4 ,dessert plates4,pudding spoon4 ,finger bowls4 ,dessert forks4 ---------------------------------------- ------------------------- ,,coffee4 ,tray and tray cloth4 ,after-dinner ,sugar tongs4 ,coffee-pot4 cups and ,coffee spoons4 ,sugar bowl4 saucers4 ,cream jug4 ---------------------------------------- ------------------------- ,as many dishes as are possible1 without crowding1 are placed upon the table before the meal is announced4 ,have the air of the dining-room fresh1 and the temperature not too high4 ,see that the furniture is free from dust4 #cd ,be sure that the table is quite straight4 ,lay ,canton-flannel cloth perfectly smooth4 ,lay linen cloth without a wrinkle4 ,see that the coverings of the sideboard and side-table are fresh and straight4 ,place flowers in the centre of the table1 and four candlesticks in a square outside of them4 ,lay carving-cloths at the foot and the head1 and see that they are straight across the end of the table4 ,place a carafe for the use of every two persons1 and a salt cup and pepper box for every two4 ,for each person lay a small plate4 ,on the right of each plate lay a small silver knife1 a medium steel knife1 with the sharp edge turned towards the plate1 a small soup spoon for bouillon1 and a tumbler4 ,at the left lay a salad fork1 a medium silver fork1 a napkin1 and a bread-and-butter plate with a supper roll and a tiny butter ball4 ,lay your sideboard and side-table with care4 ,make sure that everything #ce is in readiness which is or may be needed4 ,on the side-table have a coffee tray with cups1 saucers1 spoons1 sugar bowl1 and cream jug4 ,a salad tray with oil1 vinegar1 mixed mustard1 and red and white pepper2 also the carving knives and forks4 ,on the sideboard place the dessert plates1 each with a doily1 on which stands a finger bowl one-third full of water4 ,at the right of the finger bowl1 on the plate1 lay a dessert fork4 ,on the sideboard lay1 also1 extra knives1 forks1 spoons1 and glasses4 ,place the aspic of chicken at the head of the table1 and lay the slicer between it and the plates before the hostess4 ,the plates should be half the number of the persons at table4 ,place the roast ham at the opposite end of the table1 with the same number of plates as for the chicken4 ,lay the carving knife and fork between the platter and the pile of plates4 ,place the olives and pickles alternately between and just outside the line of the candlesticks4 ,fill the carafes and the tumblers4 ,put a #cf bowl of bouillon 7covered7 on each plate4 ,see that every chair is in its place and announce that supper is served4 ,to remove the bouillon bowls1 take in each hand a plate1 with its bowl1 cover1 and spoon1 until all are removed4 ,when a slice of ham has been placed on a plate1 take the plate in your right hand1 place it on your tray1 and go to the left of the hostess4 ,hold your tray so that she can comfortably put a helping of chicken on the plate with the ham4 ,serve this plate to the person on the right of the hostess4 ,she will now have a helping on a second plate4 ,take this plate from her right1 carry it to the left of the host for a helping of ham4 ,serve this to the person at the right of the host4 ,take from his right the next plate which is ready and carry it to the left of the hostess1 as before4 ,serve the next person on her right1 and so on until all are served4 ,place a spoon in the potato dish1 put on your tray1 and pass it at #cg the left1 going all around the table4 ,pass the pickles1 olives1 butter1 and rolls1 if rolls have been furnished with bouillon4 ,keep the carafes filled and offer ice for the glasses4 ,when this course is finished1 remove first the carvers and carving-forks and spoon1 then the meat platters and vegetable dish4 ,next take the plates1 one in each hand1 until all are removed4 ,then take the bread-and-butter plates1 and the olive and pickle dishes4 ,remove the crumbs4 ,remove the carving-cloths4 ,place the salad fork and spoon in the salad bowl1 put it on your tray1 and place it before the host4 ,put the salad plates before the host4 ,when some salad has been served1 take the plate in your right hand and put it on your tray4 ,serve the hostess first by going to the right and putting the plate down4 ,serve all on one side of the table first1 then begin at the left of the hostess and serve all on the other side4 ,offer crackers1 then cheese1 going all around the table4 #ch ,remove the salad bowl1 lifting it from the right of the host to your tray4 ,remove the plates1 one in each hand1 until all are removed4 ,remove the crumbs4 ,place a dessert plate1 with its bowl and fork1 before each person4 ,place the pudding before the hostess4 ,lay the pudding slicer at the right of the pudding dish4 ,to serve the pudding begin at the right of the hostess1 each time exchanging the dessert plate before the person served for the plate on your tray4 ,remove the pudding dish and plates and finger bowls4 ,place the coffee tray before the hostess4 ,bring the coffee-pot and place at the right of the tray4 ,when the coffee is poured place a cup at the right of each person4 ,offer sugar and cream4 ,afternoon ,tea #ci ,for afternoon tea you need3 ,two small tables1 fringed or embroidered tea cloths1 doilies1 an urn for bouillon1 bouillon cups1 spoons1 a teakettle1 teapots1 tea caddy1 sugar bowls1 cream jugs1 sugar tongs1 teacups and saucers1 teaspoons1 a pitcher for iced water1 tumblers1 plates for finger rolls1 plates for small cakes1 bonbon dishes4 ,the afternoon tea which may properly be placed under the head of receptions is not here considered4 ,to serve it requires more than one person4 ,the simple afternoon tea of a lady who is at home informally to her friends should be arranged by the waitress4 ,she should have command of this situation1 as well as of all others in her department4 ,bouillon should be hot1 a cup of tea should be hot and fresh4 ,finger rolls #dj should be spread in such a manner that bits of butter will not come in contact with gloves4 ,a tumbler must be only three-fourths full of water4 ,place a small table--round if possible--where it will be most convenient for the hostess4 ,lay on it a daintily embroidered tea cloth1 two or three choice cups and saucers1 with spoons1 a small sugar bowl with sugar tongs1 a small cream jug1 a dish of bonbons1 and1 at the last moment1 a small teapot of freshly made tea4 ,in a corner of the room1 or at one side in the background1 lay another table with a tea cloth and place upon it an urn of bouillon1 bouillon cups1 doilies1 teacups and saucers1 spoons1 a kettle of boiling water1 a pitcher of iced water1 tumblers1 plates of finger rolls and small cakes1 a dish of bonbons1 a sugar bowl1 a cream jug1 and a tea caddy4 ,on this table have1 also1 a teapot heating for the next brewing of tea4 ,twenty minutes1 or even more1 may elapse between the serving of #da the first cups of tea and those which follow4 ,tea to be enjoyable must be freshly brewed4 ,when the hostess has received a guest or guests1 offer bouillon from a tray which holds also a small plate of finger rolls and one or two doilies4 ,if tea1 which the hostess offers1 is preferred1 offer cakes with it4 ,observe quietly when a guest has finished a cup of bouillon or a cup of tea1 and1 without the least appearance of haste1 remove it on your tray4 ,be sure that the hostess has always some fresh cups ready to serve1 and replenish the sugar bowl and cream jug when necessary4 ,if tea and cake only are served1 you will still need a table for the hot-water kettle1 pitcher of iced water1 tumblers1 and whatever is necessary to replenish the tea-table of the hostess4 ,if ,russian tea be served1 select a fair1 fresh lemon and slice it evenly4 ,place a small dish which holds three or four slices of lemon on the tea-table1 and have another in reserve from which to replenish4 ,picnic and ,travelling ,luncheons #db ,choose a drawer or shelf on which to keep all the neat boxes which otherwise would be thrown away4 ,with them put cords1 small1 wide-mouthed bottles1 with suitable corks1 a package of paraffine paper1 and some light wrapping paper4 ,with these accessories at hand it is an easy matter to put up a few sandwiches1 some olives or tiny pickles1 and some wafers or cake4 ,if picnic luncheons are frequent in summer and the waitress assists the cook in putting them up1 she can save much time and many mistakes of omission by writing out a list of all the things ordinarily needed for such occasions4 ,this list she will keep in a safe place1 and refer to it as soon as a picnic is mentioned to see what will have to be done the day before or early in the morning4 ,a list may be something like this3 #dc ,plates4 ,glasses4 ,cups4 ,knives4 ,forks4 ,doilies4 ,teaspoons4 ,can-opener4 ,corkscrew4 ,hatchet4 ,coffee1 sugar1 and cream4 ,canned tongue4 ,canned chicken4 ,cold fried oysters4 ,cold roast lamb4 ,graham and white wafers4 ,a loaf of bread4 ,coffee-pot4 ,glass jar for cream4 ,glass jar for salad4 ,jelly glass or a bowl with tight cover for butter4 ,box and paper for prunes1 etc4 ,agate pail for water4 ,matches4 ,butter1 packed in jelly glass or bowl1 and left in the ice-box overnight4 ,vegetable salad4 ,pickles1 olives1 salt4 ,prunes1 crystallized ginger4 ,sweet chocolate4 ,care of ,dining-,room #dd ,suppose a dining-room in which the movable furniture consists of a table1 a sideboard1 a side-table1 a dinner wagon1 a screen1 and twelve chairs4 ,in the middle of the floor is a large rug which covers all except a polished border of three feet from the walls all around the room4 ,the two windows are draped with curtains1 there are pictures on the walls and candelabra and ornaments on the mantel4 ,in one corner of the room is a closet1 with glass doors1 for glass1 and in another corner one similar for fine china4 ,under the one for glass is a safe for silver1 and under the one for china1 shelves for some linen4 ,both safe and shelves are enclosed by doors without glass4 ,the dining-table is the right size for the family1 its extra leaves being in their frame in the pantry4 ,it stands in the middle of the #de rug4 ,the end of the table next to the door is the head2 that next the window1 the foot4 ,the sideboard is long enough and broad enough to hold all that need be placed upon it4 ,it stands at the side of the room between the china closet and the pantry door4 ,the side-table has two large drop leaves1 one or both of which may be used as occasion requires4 ,it stands at the side of the room between the mantel and a corner4 ,the dinner wagon is made of the same wood as the other furniture in the dining-room4 ,it is made of shelves of the same size1 each with a little guard rim of wood or brass1 and each large enough to hold easily a large dinner plate4 ,it stands on the polished floor between the window and the corner next to the pantry door4 ,there is no sill under this door1 and the wagon is on rubber rollers1 so that it can be moved noiselessly and rolled into the space in the pantry which is provided for it4 ,the screen has two broad leaves and is placed so as to hide the pantry #df door4 ,the rug in the dining-room should be brushed up every morning1 or swept with a carpet sweeper1 and the polished border should be wiped with a dry cloth4 ,once every week the room should be thoroughly swept4 ,roll up the rug ready to be taken out for shaking4 ,lay on the dining-table either paper or a sheet which is kept for the purpose1 to prevent scratches4 ,on this place ornaments1 dishes from the sideboard1 etc41 and cover to keep from the dust4 ,see that all doors and drawers are tightly closed4 ,open the windows4 ,if the rug cannot be taken out each time1 draw it one side1 and move the table into a corner before putting anything on it4 ,sweep the rug well1 being sure to sweep with the nap and not against it4 ,roll it up as closely as possible4 ,sweep the floor with a hair brush having a long handle1 and use a broom for the rug only1 so as to permit as little dust as possible to rise to pictures and curtains4 ,take up #dg the dust and carry it away4 ,shake out the curtains so deftly that you neither tear nor wrinkle them4 ,take a feather duster with a long handle to brush off the tops of the curtain poles1 tops of pictures1 and mouldings which are too high to reach with a cloth4 ,bring a pail of water and wipe up the floor with a wet cloth4 ,learn to rub with the grain of the wood1 and do not leave lines or streaks4 ,when dry1 rub the polished border with crude petroleum1 which should be applied with cotton waste1 such as is used to clean engines1 and polish with clean cotton waste4 ,a very small amount of crude petroleum should be used1 and a weekly use of it keeps the polish fresh4 ,wash your hands2 relay the rug2 dust the room4 ,in dusting use a small feather duster where necessary1 but depend chiefly upon soft cloths4 ,dust should be taken up and shaken out of doors1 not whisked again around a room4 ,replace china and ornaments4 ,notice carefully whether any spot or stain #dh needs to be removed4 ,polish glass doors and glass of pictures4 ,wash windows4 ,to keep the polish of the dining-table perfect1 rub every three days with a mixture made of equal parts of olive oil and turpentine4 ,apply with flannel cloth and polish with clean flannel cloth4 ,dull spots on other furniture may be treated in the same way4 ,every morning before breakfast the dining-room must be well aired and thoroughly dusted4 ,after each meal crumbs must be taken up carefully from the rug4 ,care of ,pantry #di ,neatness and order in your pantry will depend in great measure upon the way you clear your table4 ,if you look upon your butler's pantry as a dumping-ground1 then dirt and disorder will be inevitable4 ,but1 on the contrary1 if you consider it a workshop1 to be kept shipshape1 you will avoid these dangers4 ,shipshape means a place for everything and everything in its right place4 ,make up your mind in the beginning where you want to lay your knives1 where you want your silver1 which is the best place for your heavier china and the safest for your delicate pieces4 ,when these places are well chosen1 then stick to them4 ,you must be sure to have a bowl or pan large enough to hold all the broken bits and bones from any meal4 ,a large yellow bowl or agate pan #ej is suitable for this4 ,do not use a tin pail2 it is not cleanly4 ,a piece of lemon or a spoonful of tomato will rust it and it will soon become disagreeable4 ,do not begin your work until the food is put away4 ,next empty every glass1 cup1 bowl1 and pitcher4 ,rinse with cold water those which have been used for milk or cream4 ,scrape your plates and dishes carefully1 and put those of one sort together4 ,this saves time2 it does not waste it4 ,a crust of bread from the broken bits will easily wipe out a fine china bowl or silver ladle without scratching it as a knife or spoon might do4 ,keep a pan and brush at hand1 and if food is dropped on your pantry floor take it up at once4 ,then you will have one greasy spot instead of long streaks to scour out4 ,when you have finished washing dishes1 always leave your pan or sink perfectly clean4 ,your sapolio is provided for the purpose of cleaning #ea them thoroughly and in an expeditious manner4 ,once a week you must wash down the pipes with a strong solution of sal soda and water that is actually boiling1 not simply hot4 ,never leave soiled towels lying in your pantry4 ,after each meal wash out those you have used and hang them to dry4 ,you may add a little dilute ammonia to the water in which you wash them4 ,once a week1 all towels that have been used should be thoroughly washed1 scalded1 and ironed4 ,you need fresh ones each time for glass and fine china4 ,do not let your pile of fresh ones get exhausted before you have other fresh ones to take their place4 ,your pantry shelves should be kept well dusted1 every drawer clean and in order1 the knife cleaner in proper place1 the silver-cleaning materials in their place4 ,see that the clean hand towels are not mixed with the dish towels4 ,keep salad cloths by themselves4 ,be sure that the brooms and long dusters are hung1 not standing on the floor1 and #eb choose a good place for keeping dusting cloths and small feather dusters4 ,always remember that shipshape means a place for everything and everything in its right place4 ,washing ,dishes #ec ,to wash dishes1 silver1 and knives1 you need3 ,a clean sink1 plenty of hot water1 soap without much soda in it1 a dish drainer1 dish cloths and mops1 a soap shaker1 a cake of sapolio1 a bottle of dilute ammonia1 a knife cleaner1 plenty of clean1 dry towels4 ,make a suds not too strong4 ,too much soap quickly takes color and gilding off from china4 ,never leave soap lying in the water4 ,begin with the glass1 and see that every glass is emptied before you begin to wash4 ,cold water in one1 some milk in another1 claret in another1 will soon make your pan unfit to wash anything in4 ,the rule for glass holds good for cups4 ,see that every cup is emptied before you begin to wash4 ,when a pitcher has been used for milk or cream1 rinse it first with #ed cold water1 and you will have no trouble to cleanse it4 ,the same rule applies to tumblers4 ,after the glass1 take the delicate china cups and saucers1 dessert plates1 etc4 ,put your mind on your work4 ,inspect each piece when it leaves your hand to see if it is perfectly clean and dry4 ,by the time the glass and fine china are washed the water will be chilled4 ,let it run out1 and make a fresh hot suds for the silver4 ,never leave soap lying in the water4 ,when silver is washed clean and laid on the drainer1 fill a pitcher with hot water and pour over it4 ,now use your judgment and see whether the water is clean enough and hot enough for dishes4 ,if it is1 take a pile of plates1 or your vegetable dishes1 or whatever you think you can cleanse without needing hot water4 ,change the water whenever it is necessary4 ,never on any account leave dishes lying in the water while you go to #ee attend to something elsewhere4 ,to do so injures gilding and color4 ,remember if you are quick you can do a good deal before one water cools1 and you will have to change only when it is soiled4 ,never put many dishes to wash at one time4 ,the size of your sink or pan will regulate the number4 ,put dishes of one kind in at one time1 and dishes of another kind in the next time4 ,then you can work rapidly4 ,if you put in a pile of dinner plates1 some bread-and-butter plates1 a little pitcher1 and a sauce boat1 and you find when you are through that the pitcher is cracked1 a handle off of the sauce boat1 and a chip out of one of the large plates1 do not report that you could not prevent these accidents4 ,such things do not come under the head of accidents2 they come under the head of carelessness4 ,you may rinse plates and dishes in the same way that you do silver1 with this difference3 you must see that the water poured upon delicate china is not too hot1 or it will crack it4 ,before you begin to wash at all1 ask yourself where you are going to #ef stand your dishes when they are dried4 ,arrange so that you have room enough without letting clean dishes touch soiled ones1 or without being obliged to put dry dishes on a wet spot4 ,when your silver is dried put it away4 ,do not let it lie where it will be spattered from the washing of the next things4 ,there are two good reasons for spreading out a clean towel on which to lay your silver as you dry it4 ,one is that the silver does not get scratched1 and the other is that it enables you to handle it in a noiseless manner4 ,there is a good reason for washing dishes of one kind together1 aside from the question of cracking and chipping4 ,when they are washed and dried they are ready to put away without further sorting4 ,silver trays used at each meal should be washed after each meal1 just as regularly as a bread plate or a crumb tray4 ,sometimes crumbs fall on a tray1 sometimes a drop from a sauce boat4 ,these you can see2 but1 #eg unless you think about it1 you will not realize that you cannot serve a meal without leaving finger marks and dull spots on the edge of a tray4 ,watch the inside of your pitchers4 ,sediment from boiling water or stains from chocolate may be easily removed the first day2 after that twice the time1 at least1 will be needed to efface them4 ,if clear water or hot soapsuds will not do it1 use a little sapolio4 ,when your dishes and silver all are finished1 cleanse your steel knives4 ,never let the handles touch the water4 ,hold in your left hand and wash the blades with your right4 ,after they are washed scour the blades with bath brick or on an emery board4 ,let the blade rest flat upon your board2 this prevents bending and loosening the handle4 ,there is a knife cleaner which many ladies would like to have used for their knives1 if they knew that it would be properly used4 ,it is a disk with emery pads on a wheel1 and has spaces for both small knives #eh and carvers4 ,if the knives are put in as they should be1 a few turns of the wheel will polish and sharpen them at the same time4 ,if carelessly put in1 both knives and machine can be spoiled in one using4 ,but this machine is costly1 and you will need to prove yourself an expert before adding it to the pantry furnishings4 ,care of ,silver1 ,etc4 #ei ,once every week your silver should be thoroughly polished4 ,first clean with electro-silicon1 or any perfectly smooth powder1 mixed with a little alcohol and water4 ,rub with soft cloths or chamois1 and use a soft brush where necessary4 ,sometimes it is impossible to get all the powder out of tracery and filigree work4 ,in that case hold under boiling water and dry quickly4 ,if you have a ,vienna coffee-pot1 ,benares brass trays1 or similar articles to clean1 rub first with electro-silicon and a mixture of one-half lemon juice and one-half water1 then polish with hard silver rouge4 ,to keep the polish of your tables in order1 have a mixture of one-half turpentine and one-half olive oil4 ,wash the wood with clear water1 or #fj water in which a little borax has been dissolved4 ,never rub soap on polished wood4 ,rub a little of the oil and turpentine on with a flannel cloth4 ,polish with a clean flannel4 ,lamps #fa ,dining-room lamps are either a source of great pleasure or of perpetual torment4 ,any one who washes dishes according to the directions given will not have to be told to have always a spotless chimney and no oil on the outside of jars4 ,to prevent oil from oozing over the top of the burner1 turn the wick down after the light is out4 ,rub the wicks1 do not cut them4 ,a new wick must be started right4 ,loose threads should be clipped off to start with1 but when once in shape the necessity for clipping will be very rare4 ,a wick ought to be put in several hours before using1 so that it may be thoroughly saturated with oil4 ,when a lamp has been burned1 if one part is a little higher than the other parts it will char first1 and1 when well #fb charred1 can be rubbed off to the level of the rest4 ,a bit of soft paper1 a nailbrush1 or1 best of all1 the unbroken finger of a glove1 will do this successfully4 ,be sure that no bit of charred wick or burned fly or moth is left in the lower part of the burner4 ,there is danger of these igniting and setting fire to the oil in the reservoir4 ,a clean1 unbroken lamp is not dangerous4 ,if a lamp has been left standing with a little oil in1 it should not be lighted until filled and the burner carefully wiped4 ,it is possible that gas may have formed1 making the lamp1 as it stands1 unsafe to light before refilling4 ,to start the circular wick of a large lamp1 like the ,rochester1 put a new wick in the burner1 and saturate thoroughly with oil that part of the wick that is above the burner1 which is best done by holding wick and edge of burner upside down in a shallow cup of oil4 ,put the burner in the lamp1 but have no oil in the lamp4 ,light the wick and put the chimney on4 ,let the oil burn out of the wick4 ,this method chars the #fc wick so that it can be rubbed down to a smooth1 even surface4 ,started rightly1 a wick can be kept even4 ,the objection to this is the odor from the burning wick2 but the time necessary to do it is short1 and an open window can be arranged without having enough draught to break the chimney4 ,when a lamp is first lighted1 leave the flame low until the metal of the burner is heated1 then turn as high as possible without smoking4 ,this secures a clear1 steady flame4 ,to clean burners1 boil in water in which sal soda has been dissolved4 ,put one teaspoonful to each quart of water4 ,to prevent chimneys from cracking1 put them before using into a large pan and cover them with cold water4 ,bring the water slowly to a boil4 ,take the pan off of the fire and let the chimneys cool slowly in the water4 ,if the brass catches of a burner are too tight1 the chimney will break as it expands with the heat4 ,these catches are easily loosened without #fd injuring the lamp4 ,alcohol lamps for kettles and chafing-dishes must be kept perfectly clean4 ,the wicks must sometimes be renewed before they are burned out4 ,the question1 ,what is the matter with the lamp8 may often be solved by putting a fresh wick in the place of one that has become clogged4 ,this is very often true of oil lamps4 ,there is more or less paraffine in oil1 which fills the wick and prevents combustion4 ,carving #fe ,the chair placed for a carver must be high enough to allow the work to be done comfortably without the carver being obliged to stand4 ,the platter must be large enough to hold the entire joint or bird when carved1 without any piece falling over the edge of the platter4 ,a waitress should make sure before placing a dish in front of the carver that the platter is really hot2 if it is not the dish gravy will become chilled1 and consequently unfit for use1 before it can be served4 ,see that no string or skewer is left to annoy the carver4 ,the silver skewers sent to table intentionally are1 of course1 excepted4 ,the platter must be placed near enough to the carver to prevent awkwardness or the necessity of moving the dish4 ,in serving large birds1 as goose or turkey1 place the head always to the left4 ,if #ff smaller birds1 as partridge or grouse1 which are placed across the platter1 let the heads be on the farther side4 ,a saddle of mutton should be placed with the tail end to the left of the carver4 ,a haunch of venison or mutton1 with the loin or backbone nearest the carver4 ,a leg of mutton or lamb1 or a knuckle of veal1 with the thickest part towards the back of the platter4 ,a shoulder of mutton or veal1 with the thickest part up4 ,a rib roast or a sirloin roast should be placed with the backbone at the right end of the platter4 ,a rump roast1 with the backbone at the farther side of the platter4 ,a round of beef1 with the flesh side up4 ,a sirloin beefsteak1 with the tenderloin next to the carver4 ,a fillet of beef1 with the thickest end at the right end of the platter4 ,a calf's head1 with face to the right4 ,a roast pig1 with head to the left4 ,a roast ham1 with the thickest part on the farther side of the platter4 ,a waitress should know how to carve4 ,the first steps may be learned #fg by cutting bread and slicing pressed meats4 ,to do these two things perfectly1 one must acquire a steady hand and a straight eye4 ,slices must be of uniform thickness1 thin enough to be delicate1 not thin enough to break4 ,there must be no ragged edges4 ,from the slicing of cold meats to the slicing of a rolled roast or other meats from which the bones have been taken is not a great step if the knife be in perfect condition4 ,enough confidence will have been gained to grasp the slicer firmly and slice quickly and firmly across the roast4 ,further than this it will not be well to go without some object lessons1 for the meats are not the only things to be considered2 the knives must be kept from injury4 ,when you have placed a rib roast properly1 watch the carver4 ,study the different positions of the knife and fork1 as he puts the fork in the middle and cuts down to the ribs close to the backbone4 ,the thick gristle near the backbone will be next cut off4 ,then from the side #fh nearest the carver will be cut thin1 even slices parallel with the ribs1 and the knife run under them1 separating them from the bone4 ,the sirloin roast will be sliced in the same way1 a cut being made at the flank end as well as near the backbone to separate the slices4 ,you will notice that a good carver is careful to serve neatly the crisp fat with the rare slices4 ,this adds richness to their flavor4 ,to carve a beefsteak1 the eye must be trained to know at once the best parts1 and all of the best should not be served to one or two persons4 ,first cut out the tenderloin close to the bone and cut it into long1 narrow pieces1 then cut the other part from the bone and cut into strips4 ,serve a part of each1 and serve the fat to those who prefer it4 ,to carve a leg of mutton or lamb1 or knuckle of veal1 put the fork in the top1 turn it towards you and cut slices through to the bone1 slip the knife under and cut them away from the bone4 ,the under side may be sliced in the same manner4 ,a saddle of mutton must be carved with the grain of the meat1 in long1 #fi thin slices from each side of the back4 ,it must be partly turned over to reach the tenderloin and kidney fat4 ,the leg and saddle of venison are carved in the same way as the leg and saddle of mutton4 ,when the leg and loin are served together1 the loin should be carved before the leg4 ,first cut off the flank and cut it in pieces1 then separate the ribs and afterwards carve the leg4 ,it will be better not to attempt to carve a forequarter of mutton1 lamb1 or veal until this part has been studied uncooked and the joints learned4 ,the same advice applies to birds1 large and small4 ,to carve a forequarter1 put the carving-fork in firmly near the knuckle4 ,cut all around the leg and up on the shoulder4 ,lift the leg from the shoulder and cut till you reach the joint4 ,cut through this joint1 then from left to right1 separating the lower from the upper part of the breast4 ,take out the blade1 if it has not already been #gj removed1 divide the ribs1 and then slice the leg if it be required4 ,roast ham should be cut from the thickest part down to the bone1 in thin slices1 the fat and crust being served with each slice4 ,in carving tongue1 the tip or thinnest part should be cut lengthwise4 ,the centre is the finest part4 ,before trying to carve poultry1 study the joints of the uncooked birds4 ,when you find a joint and cut the cord and gristle1 a leg or a wing is free4 ,to find a side bone or a collar bone is not easy at first1 but can be learned by a little practice4 ,watch the rapid manipulations of a good carver4 ,remember that to carve a roast chicken or turkey1 you remove first the leg1 then the wing1 from one side1 then the leg and wing from the other side1 separating the joints4 ,then carve the breast on each side2 next take off the wishbone1 separate the collar bones and shoulder blades1 separate the breastbone from the back1 then the back from the body1 and then the #ga side bones4 ,in large birds the second joints and legs should be carved in at least two pieces4 ,the breast of a roast goose and of a roast duck should be cut parallel to the breastbone4 ,small birds1 when not served whole1 may be cut from the neck to the end of the breast and down through the backbone4 ,to carve a large partridge1 cut off the leg and wing from one side1 then from the other2 leg and wing should be served together4 ,remove the breast from the back and cut it through the middle4 ,when the birds are smaller1 serve one half of a bird to each person4 ,in carving fish1 learn to serve neatly and leave the backbone on the platter4 ,carve to the bone1 and serve4 ,remove the bone to one side and carve the lower half4 ,a carver should try not only to serve each person acceptably1 but to leave the meat on the platter in appetizing form for a second helping4 ,care of ,carvers #gb ,fine carvers should be treated with the same respect as fine razors4 ,they should be laid always by themselves4 ,on no account should the edge of one carver touch that of another carver1 nor should it touch any other hard substance4 ,a carver must always be sharpened on its steel before it is offered for use1 unless a contrary direction is given1 and when necessary should be taken without delay to the shop of a careful workman to have the edge renewed4 ,it is safest to replace carvers in their own cases4 ,when they are laid in a drawer1 it is well to keep each one in its own simple case of heavy gray flannel4 ,general ,rules #gc ,the air of a dining-room must be fresh1 and not too warm4 ,furniture must be free from dust4 ,table-cloths must be laid straight and smooth4 ,side-tables must be draped4 ,napkins must be folded simply1 and not in fanciful shapes1 as fans1 etc4 ,the edge of a knife must be turned towards the plate2 bowls of spoons and tines of forks turned up4 ,knives and spoons must be placed at the right of a plate2 forks at the left4 ,place knives and forks in the order in which they are to be used2 the first one used1 on the outside4 ,all glasses must be placed at the right4 ,napkins and bread-and-butter plates must be placed at the left4 ,carvers1 fish-slice and fork1 etc41 should be laid on a side-table until needed1 then placed quietly and quickly1 the knife at the right #gd of the platter1 and the fork at the left4 ,extra plates1 glasses1 knives1 forks1 and spoons should be in readiness on the side-board4 ,such things as mustard1 vinegar1 etc41 which may be wanted1 should be in readiness on the side-table or in the pantry4 ,filtered water1 ice1 and extra bread or rolls should always be at hand in the pantry during a meal4 ,bread must be freshly cut4 ,water must be fresh and cool4 ,butter must not be served so soon as to become soft4 ,a waitress is responsible for the proper heating of dishes before they are brought to the table4 ,a meal must not be announced until everything is ready which is or may be needed4 ,everything not too large to rest comfortably upon a serving-tray should be handed from it4 ,any dish from which a person at table helps himself should be offered #ge at the left4 ,any dish which the waitress serves should be placed at the right4 ,glasses for water must be kept filled4 ,in removing a course1 food must be first taken2 then soiled china1 glass1 silver1 and cutlery2 then clean china1 glass1 silver1 and cutlery2 then carving-cloths1 and lastly crumbs4 ,soiled plates and dishes should be removed from the right4 ,to remove a carving-cloth1 fold it quickly together and lift to tray4 ,everything relating only to one course must be removed before serving another course4 ,plates and dishes must never be piled together so that china rests on pieces of silver4 ,work in pantry must be as nearly noiseless as possible4 ,a waitress must not leave the dining-room until she is sure that there is nothing more for her to do4 ,before a girl is an 8expert0 in waiting she must learn3 ,to stand straight4 #gf ,to step lightly and quickly4 ,to dress neatly4 ,to keep tidy hair1 clean teeth1 and clean finger-nails4 ,to close a door without noise4 ,to take proper care of a dining-room1 pantry1 silver1 brass1 lamps1 and polished wood4 ,to handle dishes and silver in a quiet manner4 ,to carry dishes without having them touch her dress4 ,to treat carvers with as much respect as if they were razors4 ,to sharpen carvers4 ,to remove crumbs4 ,to cut bread4 ,to make butter balls4 ,to dress salads4 ,to make sandwiches4 ,to make coffee1 tea1 and chocolate4 ,to serve wines4 ,miscellaneous ,instructions #gg ,dainty meals are served in a great many houses where there is neither time nor inclination for the number of courses which are considered necessary at other tables4 ,perfection of serving1 that is1 perfect comfort1 should be aimed at as much in one case as in the other4 ,there should be absolute cleanliness and noiseless movement4 ,meals should be ready on time1 and there should be no occasion to wait for things that ought to be close at hand4 ,time may be gained without causing confusion1 if proper thought be given beforehand to the serving of each particular dish4 ,instead of passing a fish sauce1 it may1 in many cases1 be put on the platter with the fish1 so that the carver serves some of it with each helping4 ,meat gravies may be put on the table to #gh be passed from one to another without the help of the waitress4 ,when this is done the waitress should select two suitable gravy boats or bowls1 see that they are properly heated and not filled too full4 ,when she has brought hot plates to the carver she may bring the gravy boats1 put one near one end of the table and another near the other end4 ,this may be done so quickly that she will be ready to take the first plate which the carver has ready for her4 ,the same rule applies to pudding sauces4 ,instead of one large bowl or dish1 two pretty1 smaller ones may be selected and put on the table immediately after the pudding has been placed before the hostess4 ,pickles and other relishes may be served in two or more small dishes and put at convenient distances along the table4 ,a dinner-table is much more attractive with a handsome plate before each person as he or she is seated2 but where time and space are limited1 the cold plate may be dispensed with4 ,the proper placing of a side-table makes every difference in the #gi serving of a meal4 ,a small table at each end of the room is often desirable4 ,this gives a proper place to put down a vegetable or other dish1 without walking the length of the room1 when the waitress needs to take a plate to the carver for a second helping4 ,this table may hold whatever extras may be needed by the hostess for the dishes which she serves1 as the table near the host holds extra carvers1 etc41 which he may need4 ,these tables must be used with discretion1 and no unsightly dish1 which should be at once carried to the pantry1 must be allowed to remain on them4 ,their object1 like that of the dinner wagon described in 8,care of ,dining-,room10 is simply to lessen time between courses and to help a waitress to pass vegetables before meats have grown cold4 ,the best serving is often most appreciated where there are not the conveniences necessary for carrying out rules which at first sight seem very simple4 ,to remove the dishes from a dinner of even five or #hj six courses1 according to the directions given1 it is necessary to have a pantry large enough to put down the dishes as they are taken from the table1 without piling one upon the other4 ,this takes a good deal of space4 ,the one waitress has no assistant to take from her hand and deftly separate knives1 forks1 and spoons from plates and dishes1 piling all in a compact manner4 ,it is necessary1 therefore1 that she should exercise her very best common-sense4 ,if the pantry opens into a roomy1 well-ventilated kitchen1 by a swing door which makes no noise1 then a large table may be placed in the kitchen so that an extra step or two will make possible the putting down of all dishes for which there is no room in the pantry4 ,where this is not possible1 some means must be devised for gathering together the dishes with the least possible confusion4 ,one way to do it is the following3 ,when a course is finished take a suitable tray for soiled dishes2 go to the right of each person to remove the dishes1 beginning at any #ha convenient place at the table4 ,after a cereal course1 place a dish on your tray and quickly1 without any noise1 lay the spoon by the side of it on your tray4 ,put the next dish on the top of the one you have already taken and the spoon by the other spoon4 ,when you have taken dishes and spoons1 take plates1 piling one above another on your tray4 ,if there are few people at table1 you may take all at once2 if there are more1 you must judge for yourself how many times to go4 ,follow this rule3 ,never pile dishes on a tray in a manner to look disagreeable to yourself or to those who sit at table4 ,salad and dessert plates you may remove as you do cereal dishes1 putting forks or spoons on the tray by the side of the plates4 ,after a meat course1 go to the right1 holding your tray in your left hand near enough to let no particles of food fall upon the table4 ,take the knife and fork at the same time in your right hand1 lay the knife on one side of your tray and the fork on the other side4 ,as you go #hb around the table in this way put all the knives together on one side and the forks on the other4 ,carry the knives and forks to the pantry4 ,next take the plates4 ,put one above another on your tray until you have taken three or four from the table4 ,proceed in this manner until all are removed4 ,a waitress will do well to make herself acquainted as soon as possible with the proper way of serving other courses than those of the simple dinner4 ,she should know how to serve oysters and clams cold on the half-shell1 or to see that the oyster plates are thoroughly chilled without being cracked4 ,she should know the different sauces and the correct manner of serving4 ,for instance1 if game be served without a sauce1 she may offer dressed celery or lettuce to be taken on the same plate4 ,if a hot sauce and a salad are both served1 she will provide an extra plate for the salad4 ,she should learn the correct temperature for wines1 as well as the glasses in which they belong1 and various #hc other details necessary to be attended to during a full dinner4 ,many things may be learned by cheerfully assisting the caterer who serves an occasional dinner in the household1 or by taking a position where a part of the parlor maid's duty is to assist an experienced butler2 or1 in many houses1 the mistress herself will kindly give the necessary instruction4 ,a waitress who has become competent may arrange and serve special meals1 delegating the work done formerly with a caterer to assistants under her4 ,she must be careful not to attempt more than she can safely perform1 and then carry out her plan with quiet confidence in her own ability4 ,except in case of an accident which she cannot remedy1 she should not speak to the hostess1 who should be left perfectly free to entertain her guests without a care about the food which they are eating4 ,all doubts should be settled before the lady of the house goes to her room to dress for dinner4 ,a waitress1 however competent1 must consult those whom she serves upon the special way of having many #hd things done4 ,she must know how to sharpen carvers1 but she must not try her hand upon new ones without finding out whether the host prefers to handle them entirely himself2 this question to be asked1 of course1 before laying the table4 ,the special form of serving boiled eggs should also be settled1 and the question of serving cheeses whole or broken4 ,cheeses of the pineapple and ,eadam varieties should be cut so that the top will fit again closely and exclude the air4 ,to preserve perfectly a section cut from any large cheese1 it should be kept wrapped in a napkin or piece of cheese cloth wrung out of cider vinegar4 ,rhine wine will answer the same purpose1 but the vinegar will not leave an objectionable trace4 ,cheese should always be served on a folded napkin1 for the reason that it is more or less oily and looks pleasanter on the napkin than on the plate4 ,the crisp green salad1 with its accompaniment of a red or golden #he cheese1 is one of the most agreeable courses of the dinner1 and no unsightly crumbs should be left on the cloth before it is served4 ,a carving-cloth should not be folded on the table4 ,the corners may be turned deftly together and the cloth removed to a tray on which it may be carried to the pantry1 to be folded later4 ,when a number are at table1 only a part of the plates should be put before the carver at one time2 but the others must be ready on a near side-table4 ,by learning to make dainty paper frills for lamb chops or for the bone of a ham1 and by studying simple garnishings of fresh parsley1 celery tips1 and lemon1 pleasant effects may be produced and a reputation for taste and skill acquired4 ,the same dish may be served in a variety of ways1 one of which may tempt the appetite where others have failed4 ,instead of serving chicken salad in a plain dish at luncheon1 it may be put in cups made by removing the pulp from solid red tomatoes1 and #hf each tomato placed on a bed of green lettuce leaves4 ,one is always pleased by a novelty1 that is1 after the more substantial part of a meal is finished1 and a waitress who becomes an artist in her especial line may not only give a great deal of pleasure to others1 but keep herself from getting tired of the daily routine4 ,if she wishes to raise her work above the level of mere drudgery1 she will study to see how she can improve each day upon the work of the day before4 ,nothing should ever be done because ,mrs4 ,x's butler does so and so1 or because ,mrs4 ,y's maid says she saw it done like this in ,england4 ,every good rule has a good reason for its foundation2 every rule which has not a good reason for being should be replaced by a better one4 ,there are good reasons for serving the lady of the house first1 although this rule is often waived to do honor to the distinguished guest for whom a luncheon or dinner is given4 ,in a country-house #hg several distinguished people or dear friends are entertained at one time2 to serve the hostess first and follow a regular order along the table makes no distinction4 ,novelties are often introduced1 both in food and in service4 ,dishes are served before which a guest hesitates as to which fork or which spoon to use until he glances at his hostess to see which one she takes up4 ,not every one who travels goes to the ,east1 and not every one who goes to the ,east is entertained by ,eastern dignitaries and brings ,eastern customs home4 ,when a lady does dispense with finger-bowls and follows the custom of a ,grand ,pacha in having passed to her guests a large silver bowl of rose water1 in which each one in turn is expected to dip the tips of the fingers and wipe them on a pearl-fringed towel1 she need not be surprised if the first guest1 seeing this bowl of rare workmanship presented at her left hand1 looks about on the tray for some spoon or ladle by which she is to help herself to the pale #hh beverage4 ,if the bowl be handed first to the hostess and she follows the custom of the ,grand ,pacha1 no guest need betray that she was not brought up in the house of a ,grand ,pacha herself4 ,a hostess who takes pride in having her forks made to suit special courses1 like asparagus1 and who has several forks laid by each plate before dinner is served1 finds it necessary to take up the right one before her guests make a choice4 ,i have in mind a dinner where the hostess delayed the tasting of a course1 the absent-minded host took the wrong fork1 some guests took one and some another4 ,the butler did his best to replace the right ones2 but after all his efforts1 somebody had a wrong fork to the end of the dinner4 ,a waitress should remember1 when going into a new family1 that some things1 which seem novel to her and only to be done away with1 may be old-established family customs1 to which she must adapt herself if she is to give satisfaction4 ,if she finds that pease1 tomatoes1 and other #hi vegetables are served in a semi-liquid state instead of the drier one to which she has been accustomed1 she must use the small dishes provided1 remembering that the rule1 8all vegetables are to be eaten from the dinner plate10 is not accepted by all housekeepers1 although it is by a great number4 ,so1 if fish knives are provided1 she need not feel that she is offending against good manners1 even if she has seen only forks used before4 ,however1 there are some things which a little true tact and management might alter for the benefit of all concerned4 ,i knew one table where many well-cooked dishes and many delicate desserts were served1 at which the relishes were something startling4 ,spanish peppers1 stuffed and pickled1 ,i had been used to see cut in small pieces and served from a pickle dish4 ,at this table a whole stuffed ,spanish pepper was served to each person in a small dish which held some of the vinegar as well as the pepper4 ,an improvement upon this is the serving of olives in small dishes to #ij each person1 although it is hard to realize how any one at a well-served dinner would care to eat a relish as if it were a vegetable4 ,those who are fond of olives think them very1 very good1 and those who do not like them think they are horrid2 but it would seem better to lunch off of them when alone1 and not neglect for one flavor the many flavors prepared for enjoyment during a well-thought-out dinner4 ,a waitress with good health1 a fair amount of brains1 and a determination to be a better waitress than any woman was before1 has a great field before her4 ,but if she aspires to raise waiting to the dignity of a profession1 she must study2 she must educate her eye to know the difference between a line that is exactly straight and one that is slightly askew2 she must train her memory until the daily routine is perfectly easy and she can give thought to decoration and invention2 she must educate her hands until they are to be trusted with the care of the frailest glass and china1 and educate her sense #ia of smell and of taste until she can suit each salad dressing to the dinner of which it forms a part1 making it rich or piquant1 as the other dishes demand4 ,in one of our largest cities ,i have been shown a large kitchen which had been fitted up next to an employment bureau for the training of partially trained cooks and waitresses4 ,the teacher had been dismissed1 the cooking utensils and the range were for sale4 8,why80 8,because the ladies would not give their maids any time to come and learn40 ,i have no doubt that this was true2 but there are plenty of ladies who do wish their maids to learn1 and if those who have opportunities for improvement will make the most of those opportunities1 they will raise the standard of work1 and inspire their co-workers who are now willing to stay as they are and let well enough alone4 ,useful ,suggestions #ib ,in order to do any work in the best manner it is necessary that one should be strong and well4 ,to become strong and to keep well some simple rules must be understood and carefully followed4 ,one may be blessed with good health1 but no constitution can stand the strain made upon it when the ways and means for preventing fatigue and disease are disregarded4 ,to keep good health it will be necessary to form carefully and to continue steadily nice habits of personal cleanliness4 ,personal cleanliness includes more than keeping the skin and the hair1 the nails and the teeth1 clean4 ,it includes keeping one's sleeping-room sweet and fresh1 and airing the bed thoroughly every morning4 ,to spread up a bed a few minutes after one is out of it may #ic give to the room an air of neatness1 but it folds into the bedding the close air of the night instead of letting it all go out of the window1 to be replaced by the freshness of the morning4 ,and cleanliness means more than a clean gown and clean collar and cuffs4 ,one of the first things for a waitress to consider is her supply of underclothing4 ,she will see the necessity of fresh print dresses for morning work1 and a neat dark costume for afternoons2 but she may be thoughtless at first about underclothing4 ,yet to keep clean1 and by keeping clean to promote good health1 nothing is more important than to be able to change underclothing whenever she feels the need of doing so4 ,and in clothing1 stockings are an important item4 ,it is restful to change shoes1 but more restful to change both shoes and stockings4 ,the warm1 tired foot is very grateful for the clean1 smooth stocking before it begins its rounds about the evening dining-table4 ,slippers or low shoes for house wear must be thoroughly comfortable1 #id and shoes for out-of-doors must give a firm support to the feet1 and at the same time protect them from the wet and the cold4 ,to buy cheap shoes is not real economy4 ,a shoe to be worth buying should be well made and fit comfortably4 ,such a shoe will outwear two or three pairs of the cheap ones which are showy but poorly made4 ,to preserve health it is very important to have a sufficient amount of sleep4 ,girls sometimes say that they need only a little sleep1 and are never tired except just before they get up in the morning4 ,but one ought not to feel tired in the morning just before getting up4 ,sleep should be long enough to refresh both mind and body1 and care should be taken to insure the necessary amount4 ,it may seem at first as if regulation of hours is beyond the control of one who is serving other persons2 but in this1 as in many other things1 much depends upon the worker and the manner in which she #ie performs her work4 ,if hours of waiting are ended early she must go to bed early1 for she will be required to be up betimes in the morning4 ,if she has to wait late at night it is not likely that she will be required to be up too early in the morning1 provided1 her work is carefully done after she is up4 ,if she loses health and strength because of too little sleep it will sometimes be on account of sitting up late1 as many say they do1 to read exciting novels2 or1 when she has evenings out1 crowding as much exercise and excitement into one evening as ought to go to the enjoyment of a dozen4 ,it is said1 too1 that the matter of meals is beyond control2 but this is often not so4 ,many a lady has taken the greatest pains to arrange proper meals for the maids in her employ1 and has had them served at an earlier hour than those of the family4 ,in this case a waitress does not have to stand with an empty stomach1 passing food which makes her feel faint and ill1 she scarcely knows why4 ,the idea that a hasty meal #if taken at intervals from the remains of a late dinner is better than a plainer one nicely served and eaten at leisure is one of the greatest mistakes that can be made2 yet it is constantly made by many of those to whom the choice is given of having meals before or after waiting upon the table4 ,many employers are more than ready to arrange for the comfort of maids in this and in other matters4 ,when they are not1 it must be remembered that they have been too long and too sorely tried by ignorant and unappreciative help to hope at first that the new order of intelligent and thoroughly trained waitresses is going to be any better than those who have preceded them in the household4 ,with good health it is easier to break up bad habits and form better ones than when one has to give valuable time and attention to bodily ailments4 ,a habit too easily formed1 and one which should be at once broken up1 is that of listening to what is said at table1 instead of concentrating #ig attention upon the waiting4 ,not that there is any harm in listening to good conversation1 but if while listening one misses the softly spoken 8,bread1 please10 or 8,will you fill my glass80 and has to be recalled by a repetition of the request by the mistress of the house1 some marks have certainly been lost from a perfect record4 ,elderly persons should not be neglected1 but should be especially considered at meals4 ,often some little thing from the side-board1 not cared for by the rest of the family1 may be desired by them4 ,a little forethought will provide the vinegar or celery salt or whatever it may be1 and no unnecessary interruption to the meal need be made4 ,at breakfast and luncheon a1 waitress may add much to every one's comfort by keeping a watchful eye on the plates of the children4 ,a hungry child is sometimes apparently unreasonable without wishing to be naughty4 ,one child may be forbidden maple syrup on his cereal and #ih allowed sugar4 ,if the sugar be not provided1 and he sees the others eating the syrup which he loves but may not have1 it is almost too much to expect that he will wait patiently until his needs are remembered4 ,waiting is a department of woman's work which is capable of being greatly improved and raised to a higher standard4 ,the women who will improve this department are those who appreciate the necessity of good health1 and who will use every means in their power to secure health and to keep it4 ,they are women who will learn thoroughly the duties they have elected to perform4 ,they will train hand and foot to do their instant bidding4 ,they will train the eye so that nothing in the daily routine will be left undone1 and so that nothing outside of it which may add to the general comfort will escape their notice4 ,in the ,invalid's ,room #ii ,it may be objected that the sick-room is not a place for the waitress--that the trained nurse is also the waitress of her patient4 ,this is often true1 for in cases of extreme illness it is many times unsafe to allow the confusion of voices with the noise of movement which accompanies the entrance of one unaccustomed to invalids4 ,there are1 however1 numerous instances of transient illness or indisposition which are to be considered4 ,if a little girl has had croup in the night1 and must be kept in bed the next day1 a nurse is not sent for2 or if a boy goes swimming too early in the season1 and has such a cold after it that he cannot get up1 it will not be considered necessary to bring some one in from outside to take care of him4 ,then there are convalescents after an illness1 and elderly persons who perhaps two #ajj or three times a week may need to breakfast in bed4 ,enough cases to make it worth while for a waitress to consider as a part of her training the proper way to conduct herself in the sick-room4 ,the nearer she brings her work to perfection in other departments1 the nearer perfection will she be in this4 ,the first thing to consider will be the nicety of her appearance and the absence of noise4 ,if she has been out in the street to do an errand1 she will on no account hasten to the sick-room with a tray before she has replaced by her soft shoes the heavier ones which may have a squeak in them4 ,and she will at no time go hastily into a sick-room4 ,she will open the door as softly as a nurse herself would do1 and move as noiselessly when she is in the room4 ,she will not express by her looks that she thinks a patient is worse than the day before1 or say1 in what she calls a whisper1 as she goes out1 8,she looks a good deal paler10 or1 8,i really believe he is going to be #aja down sick40 ,the tray taken to an invalid should be studied as carefully as the table in the dining-room4 ,a trained eye will let no spot or stain on the dining-room linen escape it2 nor will a trained waitress fail to replace a spotted cloth by a fresh one4 ,on a tray cloth a coffee stain or a fruit stain is not at all sure to escape notice because it is covered by a plate or a saucer4 ,that plate or that saucer is the very one that will surely be lifted1 and the stain will jar the sense of neatness1 which grows more keen when one is shut in from all outside things which in health claim the attention4 ,selection of china and glass is another important matter4 ,a cup of one pattern set in a saucer of another pattern is an offence to the invalid's eye1 and to let a person suffering with pain put to his lips a glass with a piece chipped out of the edge is a cruelty4 ,in the service offered to an invalid the same is true as of all other #ajb service4 ,if it be done by rule and method1 as if by the working of machinery that has no heart in it1 it will fall far short of what it might easily be made by a little care and thoughtfulness4 ,if1 for instance1 a chop--which it is well understood the patient must eat plain--be served with a little bunch of cress1 the fresh green feeds the eye1 and the invalid is conscious that thought has been given to her pleasure as well as to her needs4 ,a whole train of sad and weary thoughts has been changed by one cheerful yellow pansy hastily dropped on a tray so that it lay smiling between a cup and a cream jug4 ,a waitress who cares how she does her work in the sick-room and out of it will soon find that the attention she gives is appreciated4 ,it will not be long before china closets which have been locked will be opened1 old glass will be brought out for occasional use1 and great pleasure expressed by its owners that it is again possible to have it handled without fear of its being destroyed4 ,this care bestowed upon #ajc inanimate things is one indication of a truthful character1 and the waitress will find herself treated1 not like one who must be watched and in a sense suspected1 but with the confidence which is her right1 and which will give her the sense of being an individual1 not merely part of the household machinery4 ,when confidence in her is once established there are many ways by which it will be expressed4 ,she will be asked to execute little commissions given only to one who can be thoroughly relied upon4 ,she may be left in charge of the house1 with the direction of other workers under her1 or she may be asked to go to the country-house to direct and assist in its arrangement before the family take up their summer residence there4 ,all this will give variety to what otherwise might be in danger of becoming a trifle monotonous2 but it is not the variety which is the greatest advantage4 ,it is the fact that she is not a mere worker1 not a machine which may do its work with absolute exactness1 never losing #ajd a minute1 and always being in its own place4 ,she will do her work with exactness1 and may be relied upon like a machine2 but she will also use her power to help1 to suggest1 and to put in motion forces outside of herself and her routine4 ,when the best relationship has been established between employers and those who are employed1 the question of change will assume a very different aspect4 ,questions which ordinarily make an end of any contract entered into will be simply the subject of explanation1 or at the most of arbitration1 and although others may come and go1 the waitress will stay on year after year4 ,when she does decide to go she will leave with regret what has been to her really a home1 and1 on the part of her employer1 the most genuine regret will be felt and expressed4 ,great interest will be taken in all that concerns her future welfare1 gifts will be prepared by each member of the household1 the wedding will be made merry1 and good #aje wishes will follow her to the new home1 where it will be hoped that she may have as much comfort as she has given to others during her years of faithful work as a waitress4 ,truthfulness in the ,waitress #ajf ,a waitress should be truthful in spirit1 as well as truthful regarding the letter of her contract4 ,we are told sometimes that this is impossible2 that it is necessary to tell some falsehoods in order to secure a good place1 or to keep one after being in it for a time4 ,but this is not so4 ,an expert waitress need never be without a place1 and she need never stay in a place for lack of another after real difficulties have arisen in her way4 ,how do ,i know this8 ,because perfect service never goes a-begging1 and if her work is perfect there will always be a demand for it4 ,think of our servants of the public--the clergy and the doctors4 ,does a minister who satisfies his congregation ever lack a congregation8 ,does a successful doctor have to drive about looking for patients8 ,we know #ajg very well that he does not2 we know that his office is crowded day after day4 ,how did he come to be successful8 ,first he studied1 and then he practised1 and when he began to practise he found that there were many things which he did not know4 ,was he content with the knowledge he had acquired8 ,by no means4 ,he studied more1 and put the new knowledge into practice4 ,how did he gain the entire confidence of the persons he serves8 ,by doing well what he professed to do1 and by being ready for any emergency4 ,and this is what a waitress must do4 ,first she must study1 then she must practise1 then she must study more and practise more1 and she must be equal to emergencies4 ,if word comes to a doctor that a child has fallen down-stairs and broken its arm1 does the doctor send back word that his hours are over and he cannot go to the child8 ,and if an accident happens in the waitress's department--if a piece of ceiling falls1 for instance1 when she is about to go up to bed--will she say that her hours are #ajh over1 and some one else must clean up the mortar in the pantry8 ,if the doctor thinks he is all through for the evening and another patient comes in1 will he dismiss the late comer without a word8 ,and if1 after a table is all laid1 an extra guest comes in1 will the waitress fail to lay another cover quietly and quickly8 ,yes1 many will say1 so many patients1 so much money4 ,but it is not so4 ,the persons who take up a doctor's time and try his patience almost beyond words are often those who have no idea of the value of his time1 and who have no money to pay him for it4 ,when a maid calls herself a waitress she is not truthful unless she has studied her work until she is familiar with it1 and this familiarity can come only after some amount of practice4 ,truthfulness includes honesty1 and to be honest means very much more than being above taking money or jewels which belong to others4 ,to be #aji true and honest in spirit is to have an intelligent care of whatever is put in a worker's charge and which belongs to her department4 ,it is not honest to let a beautiful damask cloth with a little rent in it go to the laundress without first reporting the rent to the owner of the cloth4 ,it is not honest to let a fine carver rust for lack of attention at the proper time4 ,it is not true that no gas is wasted when a gas stove is left partly turned on all night near an open window4 ,we have often heard that time is money4 ,now if one does not understand her work as she may understand it if she will study1 she is constantly taking other people's time1 which we are told is other people's money4 ,that all the world is not honest1 that we are not always treated from the standpoint of strictly fair dealing1 makes no difference to her4 ,she is not other people1 she is herself4 ,among the men in one of our ,eastern ,states whose business it is to lay stone walls is one who has an especial talent for the work4 ,stones #aaj of any shape answer his purpose4 ,he does not ask any direction1 he does not have to make any measurements1 or use any stakes or a line to lay his stones by4 ,and in the whole ,state there are no such beautiful walls as this man lays4 ,does he ever have to tell a falsehood in order to get work8 ,does he ever talk about other persons interfering with him8 ,or does he need to care what other persons think8 ,he does his work so much better than other men that it will always be sought4 ,and although he has a special talent for it1 he does not let that make him careless4 ,his is true work1 honest work1 and so long as he keeps his health and there are stone walls to lay he need never rest with idle hands4 ,with regard to the privileges granted to workers it is not easy to lay down any set of rules that will meet the requirements of every household in the land4 ,in some cities rules are in force to which the majority of families conform1 and they seem to answer very well4 ,but #aaa the needs of a family where there are little children differ from the needs of a family of adults4 ,a larger number in a household will necessitate arrangements the need of which does not exist in one made up of a few members4 ,in order to consult the varied tastes and arrange for the comfort of all1 special hours must sometimes be considered1 and it is not wise for a worker to start out by saying that she must have such and such times for her own4 ,the time offered by the existing arrangements may be1 if she will stop to think1 much better for her4 ,it is important to comprehend exactly what is promised1 so that there may be no mistake and no disappointment on either side4 ,the time stipulated as belonging to a worker is certainly her own2 the rest of her time as certainly belongs to the person to whom she has agreed to give it4 ,but if her sister were going to be married1 a girl would feel very grieved if she were not allowed to go to the wedding1 and yet #aab there was nothing said about the wedding when she promised her time4 ,will she realize the equal importance of the occasion if the lady of the house is obliged to ask her to give up one of her evenings because of some especial entertainment8 ,there is very little doubt about her securing the proper privileges with regard to outings4 ,something quite as important is that she should care about her sleeping accommodations4 ,ladies say that again and again they have taken pleasure in fitting up cosey rooms for the maids who were to do the work of the household1 and they have been grievously disappointed to find that their efforts were not in the least appreciated4 ,no care was taken to preserve order and neatness2 in fact1 carelessness had been so universal that they had lost all heart about it4 ,what is needed is plenty of fresh air1 with an opportunity to preserve thorough cleanliness1 and no right-minded lady will fail to respect a maid who makes a point of claiming these privileges4 ,where many privileges are not granted one is inclined to place the #aac blame no more upon the employers than upon the employed1 for ,i think we must all admit that1 aside from some notable exceptions1 waitresses have not so comported themselves as to make the persons they served take a keen interest in them4 ,when a reform is attempted there are always some rough places to be gotten over at first1 some pioneer work to be done2 but it is possible for a new order of waitresses to raise this department of women's work to such a standard of excellence that there will be no need to ask for privileges2 they will be granted without the asking4 ,adaptability #aad ,when a waitress has gone into a home1 and has made a contract which is satisfactory to herself and to her employer1 she will need to adapt herself to her new surroundings1 as she must not expect that they will in all things adapt themselves to her4 ,the first thing to which she may have to adapt herself is the fact that she is not looked upon as a person in whom one can repose perfect confidence4 ,but she must remember that waitresses of the old order have in many cases abused their position1 that they have sent too much china and cut glass to the ash barrel for any owner of such valuable articles to consider these and other belongings safe in new hands4 ,a waitress will1 if possible1 go into a new home in the morning1 and not attempt a dinner until she has had time to take the bearings of #aae dining-room and pantry4 ,while she is serving luncheon1 and is going back and forth from the pantry1 she need not be surprised if she hears a conversation something like this3 8,the new waitress does very nicely1 mamma40 8,yes1 a new broom sweeps clean1 my dear40 8,but she looks as if she knew how to work40 8,she may know how2 but ,i suppose she will be like all the rest4 ,i have no faith in any of them any more40 ,the new waitress need not be angry4 ,she need not be even enough disturbed to let the blood rush into her cheeks1 for she knows that she is competent and she can afford to bide her time4 ,she will make some haste with the luncheon dishes1 for there is an important piece of work to be done before dinner4 ,she will take out her memorandum-book1 with its nicely sharpened pencil1 and begin to make a list of all chipped china and glass and of all silver that is marred4 ,the lady of the house will be expecting questions1 and #aaf should be asked to make this possible by showing where all pieces are kept which she wishes to have used4 ,if objection be made1 it is only necessary to say modestly but firmly that a contract which holds one responsible for all breakage makes it necessary that such a list should be made4 ,the truth of this will at once be apparent and full opportunity given4 ,when finished1 a copy of the list should be taken to the lady of the house1 that she may compare it with the original and so avoid any mistake4 ,next to making a list of the dishes should come a thorough study of the pantry4 ,this it will not be possible to make all in one day4 ,the new waitress will not be discouraged by anything that may be in the pantry1 for what seems a defect the first day may prove a merit the next4 ,some things cannot be changed4 ,the window1 the sink1 the shelves for dishes1 are fixtures1 and these are some of the things to which #aag she must adapt herself4 ,there are other things which may be made to adapt themselves to the new-comer4 ,when she finds something which she would like to have changed she should make a note of it1 and not feel sure that she is right until she has tested it well4 ,she should go on making notes until she has put down everything which in her judgment seems necessary4 ,the list should then be well studied1 and anything which cannot be remedied should be crossed off4 ,when she has been in the house long enough to know whether she is likely to please2 when she has at least shown that she understands her business1 she will show the list to her employer and tell her what things she would like to have in order to make her work more convenient4 ,possibly a lady may consider her pantry already perfect and be annoyed by any suggestion2 but it is more than likely that she will be gratified to find that she has some one in her employ who really cares how and by what means the work is done4 ,she will probably #aah say that she is glad to see such a list2 that the articles asked for she was careful to provide when she began her house-keeping1 but she found they were neglected1 broken1 or thrown away4 ,the list would probably be something like this3 ,neat brass hooks for fresh white apron1 brooms1 and dusters4 ,three new hand towels4 ,zinc dish drainer4 ,small towel rack4 ,lamp in bracket1 to throw light on dishes to be washed in the evening4 ,two dozen towels for glass and fine china4 ,two new salad cloths4 ,if the lady be a busy person she may imagine that some of these requests are unnecessary and therefore unreasonable2 but she will go into the pantry to see what is already there4 ,she will not be surprised to find her salad cloths with the silver cleaning materials1 for she has had too much experience to be surprised at anything4 ,she #aai will sort out the hand towels from the lamp cloths1 and see that she needs new towels for silver and china4 ,it is more than probable that the rack1 the hook1 and the drainer will be promised1 although no time may be set for the fulfilment of the promise4 ,now is the opportunity to prove that real thought has been given to the matter4 ,the waitress should be ready to say1 8,to-morrow will be my afternoon out4 ,if you like ,i will get the hooks2 they will cost so many cents apiece4 ,where ,i get those ,i can get a small towel rack for so much4 ,i have measured the sink and find that the drainer needs to be so long and so wide1 and ,i know that the plumber three blocks away will make it for so much40 ,the amounts will be so small1 while the convenience will be so apparent1 that she will probably be commissioned to get them at once4 ,she must be sure of her prices and in no case must she exceed them4 ,she must not ask for one thing on one day and another thing on another day4 ,all requests should be made at #abj one time1 and nothing further asked for until it becomes absolutely necessary4 ,when she has adapted herself to her pantry and her pantry to herself1 so that she can do her work in the best possible manner1 she may turn her attention more entirely to the peculiarities of the family which she has agreed to serve1 for it goes without saying that they have their peculiarities just as she has her own4 ,for instance1 we will suppose that one of the gentlemen always wishes butter at dinner1 no matter how many sauces have been provided4 ,half of the time he does not touch it2 but he wishes it there4 ,she cannot change that any more than she can make the near-sighted lady see by taking away her glasses4 ,what she is to do is never to forget that butter4 ,some persons have a habit of saying1 8,no1 thank you10 when a dish is offered1 and asking for it the moment it has been set down4 ,she can soon determine if any one who does this is at the table and need not be 8upset0 by the request4 ,if she can learn to make a bit of a pause #aba at the plate--not disrespectfully1 but by way of suggestion that some of the dish may be cared for--she will soon have no trouble4 ,in every household there are some things that will puzzle an ignorant girl and some that may puzzle even a competent1 well-trained waitress2 but study and careful thought will make her find the best way to promote the general comfort and keep each person at table happy and serene4 ,a ,servant's ,contract #abb ,one reason of the lack of confidence which exists between mistress and maid is the constant change which takes place between the employers and the employed4 ,if a remedy is to be found for this--and a remedy must be found--it will be necessary to know the reason why1 with some exceptions1 maids are seeking good places1 and good places are waiting for the right maids to come and fill them4 ,without doubt the chief reason is the lack of a clear understanding between mistress and maid at the beginning of an engagement4 ,promises are made very much at hap-hazard1 and a contract entered into1 the conditions of which are not fully understood by either side4 ,to avoid mistakes it is necessary first to understand the meaning of a contract4 ,a contract is an agreement between two or more persons by which #abc something is promised on one side in return for something promised by the other side4 ,a contract is just as binding upon one party as upon the other4 ,it is not something to be kept on one side1 while it lets the other go free of responsibility4 ,if responsibility be shirked by one party1 then the other is at liberty to consider the contract broken1 and decline to keep his part of it4 ,for instance1 a carpenter agrees to build a house for a certain sum of money4 ,if he fails to build the house1 the man for whom he agreed to build it does not feel bound to pay him anything for promising to build it4 ,if a caterer agrees to furnish refreshments for an evening entertainment1 and fails to send them1 the person who had given the order would certainly not feel obliged to pay the bill1 if presented4 ,in the case we are considering the contract is between two persons4 ,it is an agreement by which a certain amount of service of a specified #abd kind is promised for a stipulated sum of money and a home4 ,every maid who goes into a home says that she will do certain things1 and that she will do them well4 ,she claims that she knows how to do and will do her work in the best manner4 ,on this understanding she is employed1 and is promised a certain sum of money in addition to her bed and her board4 ,often a few days prove that there has been a mistake4 ,in the first place1 she does not know how to do her work in a first-class manner1 and in the second place she does not try to do it well4 ,her employer talks with her about it1 tries to show her better ways1 begs her not to be careless1 all to no purpose4 ,after a fair trial she is told that she will not answer the requirements of the place4 ,does it ever occur to her to take less than the stipulated wages8 ,by no means4 ,she has not at all come up to the promises of her agreement2 or1 in other words1 she has broken her contract4 ,this would certainly justify the party on the other side in breaking hers to the #abe extent of paying only for the kind of work that has been given1 instead of paying for the first-class work that was promised4 ,but ladies do not like to be called mean1 and they pay out their money knowing that they have not received the value of it4 ,in order for a waitress to know whether she has fulfilled her part of a contract1 and whether the blame rests with her1 she will need to understand very fully what she has contracted to do4 ,most important of all in this connection is the promise not to abuse the china and silver4 ,we all know more or less about the china craze--the collecting of pieces of old china1 some of it not so fine as may be bought in the shops to-day1 but old4 ,this old china has passed through a great many hands1 and been washed a great many times4 ,some of it has passed from pantry to pantry1 as it became the possession of one family after another1 and a great deal of it is neither broken1 cracked1 nor chipped4 ,this proves that somebody1 or a good many somebodies1 must have known how to wash china without #abf injuring it in any way1 and what has been done in this way may be done again4 ,it will not be done by ignorant girls who have no idea of learning the best ways2 but it will be done by the many who are anxious to do always what is right1 even at some inconvenience to themselves4 ,superstition must be gotten rid of in the beginning4 ,some persons say1 8,there6 ,i have broken that2 now ,i must break three things before ,i can stop20 or1 8,now ,i have begun to break1 there is no telling when ,i can stop10 as if they were not responsible for the damage done4 ,for this there is one sure remedy1 and possibly one only1 which has been tried in a number of cases1 and always with success4 ,the person who breaks china or defaces silver must1 so far as is possible1 repair from her own purse the damage done4 ,but accidents8 ,yes1 once in a lifetime a dumb-waiter breaks down1 a cleat under a shelf gives way1 or a child runs against a door and knocks a tray full of dishes out of a steady hand4 ,all these are #abg accidents4 ,there is no question about them3 they could not have been helped4 ,when anything cannot be provided against it may be called an accident2 when it happens from lack of foresight it may be called carelessness4 ,one point to be considered is that the articles which a maid destroys are often too valuable for her to replace4 ,even if she has the willingness1 she has not the money to buy pieces of equal value4 ,all the more should she provide herself with all possible safeguards against the destruction of other persons' property4 ,a contract might be entered into which would be something like this3 ,a certain sum of money is promised to a waitress in return for work performed in an acceptable manner4 ,if at the end of each month no china1 glass1 or silver is broken or defaced1 then one-fifth or one-quarter of the sum promised is to be added to the original amount4 ,if pieces are broken or marred1 then the extra dollars are to go towards replacing what has #abh been spoiled4 ,that is1 if the maid keeps her contract by doing her work in the manner she has promised1 she will be paid for good work and careful management4 ,if she breaks her contract by carelessness and heedless handling1 there is some slight provision made against the damage done4 ,when the idea is once grasped that a contract is not a one-sided affair1 when a maid realizes that she is as much bound by it as her employer1 then she will think before she promises1 and she will not undertake more than she has capacity and training to perform4 ,then she will not expect to be paid for what she has not done1 and she will have too much self-respect to accept wages which she has not earned4 ,another thing which will not fail to be discussed by reformers of this branch of household service which we are considering is the question of tips and souvenirs4 ,we are told that the reason why the system of tips prevails on railway trains and in hotels is because the wages of #abi the employs are not sufficient for their support4 ,this is not true of all these workers2 and if it be true of some1 it need not be true of the household4 ,a really good waitress can always command a proper return for her services4 ,if she has brains enough to become a model waitress she will have sense enough to know what her services are worth1 and her demands will be gladly acceded to when she has proved that her work is worth the price which she has placed upon it4 ,this point being settled1 she will be satisfied with the stated amount1 and bend her mind to her work without any idea of attracting the favor of1 or receiving tips from1 any member or guest of the household4 ,how else can she preserve her self-respect8 ,souvenirs are not tips1 and may be considered4 ,the new order of waitresses will so conduct themselves that after a time no one will think of offering them tips2 but there are occasions when souvenirs are quite suitable1 and may be accepted with perfect propriety4 ,suppose that preparations are made some morning for a child's party to #acj take place in the afternoon4 ,a little guest confides to the waitress that she is going to wear her sweet white dress that was finished just before she left home4 ,she begs her nurse to show it1 and the nurse goes to a trunk to take it out4 ,alas for the child's hopes6 ,the sash1 which is an important part of the dress1 is hopelessly crushed1 so that it is not fit to wear4 ,nurse is too busy to freshen it up2 another dress must answer4 ,the waitress may not half comprehend what a terrible disappointment this is to the child1 yet she carries away the sash1 and1 long before time for the party1 brings it back as smooth and fresh as it was in the beginning4 ,when the mamma returns she listens to a wonderful tale of distress and joy1 and it means far more to her than to the child4 ,when she is about to leave the house1 if she wishes to show that she remembers how thoughtful the waitress had been1 and offers her some pretty gift1 #aca there is no reason in the world why she should not accept it with pleasure4 ,if old people are among the guests1 there are many little things outside the line of prescribed duties which may sometimes be done for them4 ,elderly persons are so grateful to those who see and remember their especial needs and wishes that it seems quite natural and proper that they should offer gifts to those who are thoughtful for them4 ,but the things ,i speak of are those which a true waitress will do wherever she is placed4 ,she will do them for a person without money as quickly as for one who has money4 ,she will do them not because she is a waitress1 but because she is a woman--a woman with a warm heart and a willing hand4 ,,the ,,end ,,books ,,for ,,the ,,household4 ,,the ,,technique ,,of ,,rest4 ,by ,,anna ,c4 ,,brackett4 ,small #afmo1 ,cloth1 #ge cents4 ,,the ,,house ,,comfortable4 ,by ,,agnes ,,bailey ,,ormsbee4 #afmo1 ,cloth1 #a #jj4 ,,what ,,to ,,eat--,,how ,,to ,,serve ,,it4 ,by ,,christine ,,terhune ,,herrick4 #afmo1 ,cloth1 #a #jj4 ,,house-,,keeping ,,made ,,easy4 ,by ,,christine ,,terhune ,,herrick4 #afmo1 ,cloth1 #a #jj4 ,,cradle ,,and ,,nursery4 ,by ,,christine ,,terhune ,,herrick4 #afmo1 ,cloth1 #a #jj4 ,,choice ,,cookery4 ,by ,,catherine ,,owen4 #afmo1 ,cloth1 #a #jj4 ,,family ,,living ,,on #ejj ,a ,,year4 ,a ,daily ,reference-,book for ,young and ,inexperienced ,housewives4 ,by ,,juliet ,,corson4 #afmo1 ,cloth1 #a #be4 ,,manners ,,and ,,social ,,usages ,,in ,,america4 ,a ,book of ,etiquette4 ,by ,mrs4 ,,john ,,sherwood4 ,new and ,enlarged ,edition1 ,revised by the ,author4 #afmo1 ,cloth1 #a #be4 ,,practical ,,cooking ,,and ,,dinner-,,giving ,a ,treatise containing ,practical ,instructions in ,cooking2 in the ,combination and ,serving of ,dishes2 and in the ,fashionable ,modes of ,entertaining at ,breakfast1 ,lunch1 and ,dinner4 ,by ,,mary ,f4 ,,henderson4 ,illustrated4 #abmo1 ,waterproof ,cover1 #a #ej4 ,,diet ,,for ,,the ,,sick4 ,by ,,mary ,f4 ,,henderson4 ,illustrated4 #abmo1 ,cloth1 #a #ej4 ,,everybody',s ,,guide ,,to ,,music4 ,by ,,josiah ,,booth4 ,with ,illustrations4 ,square #afmo1 ,cloth1 ,ornamental1 #ge cents4 ,,everybody',s ,,book ,,of ,,correct ,,conduct3 ,being ,hints for ,every-day ,life4 ,by ,lady ,,colin and ,m4 ,,french-,,sheldon4 ,square #afmo1 ,cloth1 ,ornamental1 #ge cents4 ,,everybody',s ,,pocket ,,cyclop,,dia of ,things ,worth ,knowing1 ,things ,difficult to ,remember1 and ,tables of ,reference4 ,square #afmo1 ,cloth1 ,ornamental1 #ge cents4 ,,everybody',s ,,writing-,,desk ,,book4 ,by ,,charles ,,nisbet and ,,don ,,lemon4 ,revised and ,edited by ,,james ,,baldwin1 ,ph4 ,d4 ,square #afmo1 ,cloth1 ,ornamental1 #a #jj4 ,,delicate ,,feasting4 ,by ,,theodore ,,child4 ,post #hvo1 ,cloth1 #a #be4 ,,household ,,art4 ,edited by ,,candace ,,wheeler4 #afmo1 ,cloth1 #a #jj4 7,in the 8,distaff ,series407 ,,man ,,and ,,his ,,maladies2 or1 ,the ,way to ,health4 ,a ,popular ,hand-,book of ,physiology and ,domestic ,medicine4 ,by ,a4 ,e4 ,,bridger1 ,b4,a41 ,m4,d4 #abmo1 ,cloth1 #b #jj4 ,,the ,,bazar ,,books4 8,,the ,,bazar ,,book ,,of ,,decorum20 8,,the ,,bazar ,,book ,,of ,,health20 8,,the ,,bazar ,,book ,,of ,,the ,,household40 #afmo1 ,cloth1 #a #jj each4 ,,published ,,by ,,harper ,,brothers1 ,,new ,,york ,the above works are for sale by all booksellers1 or will be sent by mail1 postage prepaid1 to any part of the ,united ,states1 ,canada1 or ,mexico1 on receipt of the price4