arly and put in a
couple of hours' work before breakfast, airing the house and perhaps
putting in order and dusting the living rooms, then preparing breakfast.
She will probably serve it unless everything is put on the table, in which
case she may busy herself in the kitchen, washing the rougher dishes used
in preparing the meal. The mistress of each household must make out her
own schedule for the week, according to the convenience of the family.

The maid is supposed to have her dress changed by three o'clock. She will
wear a simple but neat cotton gown about her work, mornings; in the
afternoon she will put on a black dress with white apron, collar and
cuffs. She is expected to keep a clean apron in the kitchen to slip on if
summoned to the door before luncheon. She should never answer the bell
with her sleeves rolled up. The mistress provides the white apron with
shoulder pieces, the linen cuffs and collar worn by the maid of all work
in the afternoon and evening. These are the mistress's property, remaining
in the family through the changes of servants. So many girls object to the
cap that it is seldom seen save in very formal establishments. If worn,
the mistress furnishes it.

[780 MOTHERS' REMEDIES]

Instructing the Maid.--If the mistress finds her maid's education in her
duties is deficient, she should teach her to open the door wide, as if the
visitor were welcome; to have her tray ready to receive cards; to be
informed as to whether the mistress is at home or not that she may answer
the visitor's inquiry at once. She is to usher the visitor into the
drawing room or parlor, take the card to her mistress and return to say
that "Mrs. Blank will be down in a few minutes," never alluding to her
mistress as "she," as some ill-trained girls do.

If a lady who keeps but one maid entertains at all she must instruct the
girl in the proper serving of meals. In the first place, everything that
is necessary for the service must be ready; there must be no getting out
of extra silver or china at the last moment, with its upsetting confusion.
The menu must be so carefully planned that most of the food to be served
can be prepared beforehand. For a six o'clock company dinner, the soup may
be hot in the kettle; the fowl or joint in the oven; the entree waiting
the finishing touches on the back of the range, the vegetables in the
warmer, and the dessert in the ice-box. All the china and silver being in
readiness and the tabl