it in being ready at the appointed hour. This is a
difficult task, and in the best-regulated family you can only be sure of
your time by proper arrangements.

With all our love of punctuality, we must not forget that the first
consideration must still be, that the dinner "be well done when 't is
done."

If any accident occurs to any part of the dinner, or if you are likely
to be prevented sending the soup, &c. to the table at the moment it is
expected, send up a message to your employers, stating the circumstance,
and bespeak their patience for as many minutes as you think it will take
to be ready. This is better than either keeping the company waiting
without an apology, or dishing your dinner before it is done enough, or
sending any thing to table which is disgusting to the stomachs of the
guests at the first appearance of it.

Those who desire regularity in the service of their table, should have a
DIAL, of about twelve inches diameter, placed over the kitchen
fireplace, carefully regulated to keep time exactly with the clock in
the hall or dining-parlour; with a frame on one side, containing A TASTE
TABLE of the peculiarities of the master's palate, and the particular
rules and orders of his kitchen; and, on the other side, of the REWARDS
given to those who attend to them, and for long and faithful service.

In small families, where a dinner is seldom given, a great deal of
preparation is required, and the preceding day must be devoted to the
business of the kitchen.

On these occasions a _char-woman_ is often employed to do the dirty
work. Ignorant persons often hinder you more than they help you. We
advise a cook to be hired to assist to dress the dinner: this would be
very little more expense, and the work got through with much more
comfort in the kitchen and credit to the parlour.

When you have a very large entertainment to prepare, get your soups and
sauces, forcemeats, &c. ready the day before, and read the 7th chapter
of our _Rudiments of Cookery_. Many made dishes may also be prepared the
day before they are to go to table; but do not dress them _quite enough_
the first day, that they may not be _over_-done by warming up again.

Prepare every thing you can the day before the dinner, and order every
thing else to be sent in early in the morning; if the tradesmen forget
it, it will allow you time to send for it.

The pastry, jellies, &c. you may prepare while the broths are doing:
then truss your gam