PART SECOND.

The object of domestic solicitude is to endeavour to combine comfort and system, with economy in the social intercourse of life; to draw a line between an intellectual dinner party of four, six, or eight (and which, with an equal admixture of ladies, may be extended to twelve), and that of large dinner gatherings, which are now very properly designated, "Season Liquidation Re-unions," in discharge of Cosmopolitan "Soup Tickets." To such re-unions, in rooms no larger than closets, and to the people who submit to the infliction of being stowed away like negroes in a slaver's hold, the only remedy is to withdraw from the self imposed ordeal of this middle passage, and seek repose in the quiet of small well selected parties, where alone “the feast of reason and the flow of soul," can be expected to be realised.

If objection be taken to the prominent introduction of agreeable and economical" cup beverages," the reply is "Wenham Lake ice demands them."

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Cookery-books, from the celebrated Ude," the accomplished Francatelli," down to humble " Meg Dodds," abound in every bookseller's shop, in all of which ample instructions will be found for the guidance

and study of those anxious to excel in the profound science of Gastronomy; all that requires to be added, as a hint to cooks, is, "Keep your cooking up and keep your bills down." But country butlers often have to acquire a knowledge of the art of decorating a table, and serving a dinner from such practical experience as they may have acquired from time to time in primitive country houses.

Considering that the success of a well-cooked dinner entirely depends on the mode in which it is served, and the style of the waiting, the following brief instructions will give a general idea of what is absolutely essential to good taste and simplicity without extravagance.

senses.

DECORATION OF THE TABLE.

Flowers should invariably be tastefully introduced, as being the most pleasing and agreeable to the eye and Plateaus of dried fruits complete the ornamental part of the arrangements. For the sake of convenience, sherry may be placed on the table.

LIGHTING.

It is of the utmost importance that the dining-room should be well lighted; this is a point often neglected at the tables of people who ought to know better, but are too indolent to give directions. The light thrown on the table should be brilliant, and every part of the room thoroughly illuminated, although with a more subdued light. Ventilation must, at the same time, be attended to.

WAITING.

Every dish, plate, knife, fork, spoon, and glass should be placed on the table, and removed without the least noise or appearance of bustle; every movement must be quiet and deferential. Plates warmed up to that point of heat which will bear the touch. Small cruetframes, containing salt, Cayenne pepper, and mustard, should be on the table in proportion of one to every three persons.

SOUP.

In order to give the cook fair play, the fish should never be served with the soup-it is a distinct and important course. Wherever the soup and fish are served together look out for squalls, and keep your weather eye open.

FISH.

When the soup is handed round, ring the bell as a signal for the cook to send up the fish, and thus it will be served hot, and the anxiety and character of a good cook cared for.* Never place fish on a napkin, but serve

*The hour named for dinner should be adheared to with military exactness. It is related of Cambaceres that Napoleon kept his dinner wating half an hour, and in despair he sent for his cook, and in true military phraseology, exclaimed, "Henri! save the entrements, the entrées are annihilated." The late Dr. Kitchener, whose name fully bore out his devotion to the culinary art, piqued himself upon his punctuality, and was in the habit of having the

on a silver or earthenware strainer. Almost every fish requires the use of a knife, and as steel is detrimental to the delicate flavor of the piscatory luxury, a silver blade will prevent you being choked with bones.

ENTREES.

In the same way, the entrées and top and bottom dishes should never be served together. The entrées should be handed round from the side table, and disposed of in succession, one at a time, and when the plates are removed, then place on the table the top and bottom removes. At the best appointed tables after the fish small patés of lobster, oysters, or shrimps are handed round, and then no more than two entrées are ever served. The patés must be made of delicate light puff paste.

ENTREMETS.

Require no particular instructions.

following motto written over his sideboard: "Come at seven, go at eleven.' Theodore Hook, who always liked to get into what are called the short hours, added the word "it," to the above, and great was the surprise of the worthy doctor, when he found that by the alteration the notice read as follows:

"Come at seven, go it at eleven."

ROSE-WATER.

If rose-water is introduced, do not have a silver handbath for the million, but have the fragrant liquid in a separate finger glass for each guest. The lavatory operation is often performed in a way truly disgusting— napkins and fingers immersed.

The old fashion of a small piece of lemon in a glass of pure water,-tepid, if during the winter, should not be omitted.

WINES.

AFTER SOUP.-Hand round iced madeira; and remember that, after turtle, punch is banished from all well regulated tables, as being a stomach destroying, bilious, gouty, and cloying beverage.

AFTER WHITE FISH. One glass only of hock or moselle cup.*

AFTER ENTREES.-In order to pander to the prevailing weakness of the day, and assuming that the champagne is choice in quality and perfectly iced, this much overrated, but now favourite wine with the ladies, may be introduced and continued throughout the dinner-but, strictly speaking, it should be reserved until the roast

* White Cup and Sauces follow White Fish-Red Cup and Brown Sauces, Red and Brown Fish. The same rule applies to White and Brown Meats.