has not been present to see that the work was done, attention to
smaller matters has been carefully paid, with a view to giving
her satisfaction and increasing her comfort.

83. BY THE TIME THAT THE COOK has performed the duties mentioned above,
and well swept, brushed, and dusted her kitchen, the breakfast-bell will
most likely summon her to the parlour, to "bring in" the breakfast. It
is the cook's department, generally, in the smaller establishments, to
wait at breakfast, as the housemaid, by this time, has gone up-stairs
into the bedrooms, and has there applied herself to her various duties.
The cook usually answers the bells and single knocks at the door in the
early part of the morning, as the tradesmen, with whom it is her more
special business to speak, call at these hours.

84. IT IS IN HER PREPARATION OF THE DINNER that the cook begins to feel
the weight and responsibility of her situation, as she must take upon
herself all the dressing and the serving of the principal dishes, which
her skill and ingenuity have mostly prepared. Whilst these, however, are
cooking, she must be busy with her pastry, soups, gravies, ragouts, &c.
Stock, or what the French call _consomme_, being the basis of most made
dishes, must be always at hand, in conjunction with her sweet herbs and
spices for seasoning. "A place for everything, and everything in its
place," must be her rule, in order that time may not be wasted in
looking for things when they are wanted, and in order that the whole
apparatus of cooking may move with the regularity and precision of a
well-adjusted machine;--all must go on simultaneously. The vegetables
and sauces must be ready with the dishes they are to accompany, and in
order that they may be suitable, the smallest oversight must not be made
in their preparation. When the dinner-hour has arrived, it is the duty
of the cook to dish-up such dishes as may, without injury, stand, for
some time, covered on the hot plate or in the hot closet; but such as
are of a more important or _recherche_ kind, must be delayed until the
order "to serve" is given from the drawing-room. Then comes haste; but
there must be no hurry,--all must work with order. The cook takes charge
of the fish, soups, and poultry; and the kitchen-maid of the vegetables,
sauces, and gravies. These she puts into their appropriate dishes,
whilst the scullery-maid waits on and assists the cook. Everything must
be timed so as to prevent it