The Expert Maid-Servant

RAL-HOUS

o as to be dressed and down-stairs by six-thirty. Str

in your hands, open the drau

ut on the breakfast cereal and potatoes, o

p off the front steps. Go over bare floor in dining-room with a cloth and dust the d

-flannel "silence cloth." If a square of damask or doilies are employed at b

be on the left, and near it the bread-and-butter plate. If fruit is the first course, there should be at each place a fruit-plate with a doily, finger-bowl, and frui

ace the carvers and lay the heavy mat for the hot dish the master of the house is to serve. See that there are tablespoons, salt-cellars, and pepper-cruets,

nd bring in butter the last thing. Do not announce the meal until e

he beds, turn the mattresses, hang the bedclothing over chairs, and leave it to air

e table, scrape dishes and put them in water. Return

what is in the pantry and refrigerator. Wipe off the shelves of pantries and re

. Set the table for this meal as you did for breakfast. Be sure that the dining-room has been well aired and that there i

ny small duties that have been left over from the morning. P

five o'clock, make the tray ready and carry it in at the proper hour. Start to get dinner in time so that there will not be a rush at the last

fe and soup-spoon to the right of this, with the tumbler and napkin; the fork or forks, if more than one will be needed, at the left. If butter is served at dinner, the bread-and-butter plate may be at the left. If not, a piece of bread, cut thick, may be laid on the napkin. In most households it is customary to give a clean napkin at dinner. This should be folded plainly. The tablespoons, salts, peppers, and call-bell should be in place

lier, change your waist jus

inner-plates at once, put them on the serving-table, and as you take up a service plate from the table put a hot dinner-plate in its place. Bring in the meat dish first and put it in front of the carver, and then bring in the veg

ut down a salad-plate in place of the dinner-plate removed. Set the oil and vinegar cruets and the bowl for mixing the salad-dressing in front

ses. Brush off the crumbs into a plate with a folded napkin, take off and fold the carving-cloth. Put the plates and finger-bowls on the ta

e family will have left the table. Clear this, remove the cloth, folding it in the creases,

ng of the rooms and the care of the chambers will probably be assumed by the mistress. Wash the sheets and other heavy pieces early in the day in order that they may have a chance to dry. Do the flannels early and follo

he ironing. The same rule of early rising will be found helpful when there is any piece of extr

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Open the windows of the cellar, air the pantry, and see that the kitchen is in good order, the stove blacked, etc. After the family and the kitchen breakfast inspect the contents of the pantries and refrigerator and plan with the mistress for the best use that can be ma

er the luncheon and dinner are planned there will probably be time to do a little work outside of the kitchen before the hour for making ready for luncheon. Never be behindh

s they are done with in order to prevent a clutter of work when the meal is over. Wash the pots and pans in which the dinner is cooked as soon as the food is out of them. Scalding water should be pu

ESS AND C

om it. Take hot water up to bedrooms half to three-quarters of an hour before breakfast, according to directions previously given by mistress. Wait on table during the early part of the meal. Pass the fruit, offering it from the left side. Take off fruit-plates from the right side, putting porridge service in the place of the plate re

ear table, and prepare dishes for washing. Return to the bedrooms, finish the work there and in the bath-room, and then wash dishes, put them away, and despatch other work of the dining-room. See if s

st. Be careful that no glass is allowed to become empty, and keep a watc

attend the door during the afternoon. Make the tray ready for tea at five o'clock, and carry it in at the appointed hour without waiting for the order. If the salad is in your care, prepare it in tim

are brought in, take up the service plate, substituting the dinner-plate. Bring the meat to the table first, then place the vegetables on the serving-table. Stand back of the carver, a little to the left. Ta

soiled dishes must remain untouched until after dinner. If you are permitted

own dinner, and then clear the table, wash the dishes, and put the dining-room in order for the night. Be ready to answer the bell during

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