973. Arrangement of the Dinner-Table.—Always have the salt-cellars filled with fine clean salt, and the cruets and cruet-stand dusted; and that each of the cruets are about half-full of vinegar, oil, pepper, sugar, &c., such as they are intended to hold; and although this is the housemaid's duty, it is only kind in the cookmaid to give the housemaid all the information she may require or ask for; a good dinner will look very unhandsome, unless the housemaid takes care that the salts and cruets are clean, and sufficiently filled to accompany it to table. The housemaid should also see that the mustard-cruet is quite clean, before it is put on the table; for if the mustard is dried on the edges, or on the spoon, it has a very disagreeable appearance, and betokens an untidy servant.
974. The Dinner-Hour, and its Duties.—In order more surely to be correct to the dinner-hour, allow yourself from fifteen to twenty minutes for taking up the dinner, and for any hindrances that may occur; and take care to have the fire made up in proper time for cooking—regulating the size of it according to what you have to cook. It should be stirred as little as possible while you are cooking; indeed, a good cookmaid stirs her fire only once during her roasting, and that is when she turns the meat, or alters the hanging of it, at which times she takes the meat and dripping-pan away from the fire, as stirring creates both dust and smoke; but as dust or coal may, by accident, fall into the dripping-pan, keep ready a dish-cloth, to wipe it out directly. Be mindful, also, to keep in the house a stock of the things that are commonly wanted, such as flour, salt, pepper, spices, &c.; but always make a point of using up what you had, before you begin upon the fresh supply; and be sure to put them away into their proper places, as you receive them—as mustard, pepper, spices, tea, coffee, &c., will spoil, if kept in the papers they are sent home in.
975. Of Re-cooking.—In cities, where the master of the house is often engaged in business until late in the day, the dinner-hour may be as late as four or five o'clock; in that case, there is an early dinner for the children and servants, for whom a pudding is usually to be made. It is a very material part of your business to know how to dress over, nicely, anything left from the preceding day's dinner, so that it may be used in the kitchen, if not required in the dining-room. For this purpose, you should, when a joint is brought down from the dining-room, put it on a clean dish, and pour the gravy into a small basin or jelly-pot, and you will find it very useful in making nice, savory dishes of cold meat, or to put into hashes and stews, or warming up for gravy.
976. Hot Plates for Dinner.—Before sending up dinner, take care that you have enough hot plates. It is better to heat a few more than the exact number, lest an extra one may be wanted.
977. Serving up Dinner.—Whilst the dinner is being served up, the cook-maid may be required to assist, by taking the dishes to the door of the dining-parlor; also, in some families, by taking them from the housemaid, or from the outside of the dining-room door, when they are done with, that the housemaid, if she waits at dinner, may not have to leave the room. And the cookmaid will save herself much time and trouble, if she gets her dish-tub, in the sink, half filled with hot water, so that she may put the dishes and plates into it the moment they are brought from the dinner-table.