rbage myself, but I never have a
bit of odor, for all I have to do is to open the drafts in the chimney
and at the bottom, and shut those going into the ovens and the one in
front of the fire, and then all the smell goes straight up the chimney.
If you are careful you can often get rid of little things in the kitchen
by burning them, but you should be sure and never let the odor get out
into the room."

Just then Bridget came into the kitchen and said it was time for her to
get lunch.

"See, Bridget," Margaret exclaimed, proudly, "we blacked the range and
made it smile all over. It just loves to be clean and shiny!"

"It does that," said Bridget. "I guess it'll bake sponge cakes for lunch
to say it feels glad."

"Oh, goody!" said Margaret, as she ran to take off her big apron and
wash her hands.

CHAPTER III

THE DINING-ROOM TABLE

The second lesson in Margaret's book really took her a whole month to
learn perfectly, because there were so many things to remember. One
Saturday she studied about the breakfast-table, and during the next week
she practised the lesson over every day; the next week she took the
luncheon-table and laid that and waited on it, and the third and fourth
weeks she learned all about the dinner-table, and that was hardest of
all. But, as her mother said, if she learned in one single month to be a
perfect waitress she was an unusually bright maid!

BREAKFAST

The first Saturday morning her Other Aunt woke her rather early, and
told her after she was ready to put on a nice white apron and over it a
fresh gingham apron to protect it, or, if she did not feel quite sure
she could keep it fresh even so, to put on the gingham one and bring
down the white one to put on when everything was ready.

The dining-room was dark when they went into it, and smelled of the
dinner the night before; they threw open the windows and let the wind
sweep through while Margaret got the carpet-sweeper and took up the few
crumbs which had not been found and taken away after the last meal. Then
they closed the windows again, and dusted about where it was necessary,
leaving the thorough dusting until later in the day.

"We are going to have oranges for a first course at breakfast," said her
aunt, coming in with some in her hands, "and we will put them on the
table now. See how nice and cold they are because they have been in the
refrigerator all night. Some people leave their fruit-dish standing on
the si