Before laying the cloth let the housemaid wash her hands, and put on a clean white apron, then, having dusted the table and spread the table-cloth quite smooth upon it, taking care that the fold which marks the middle of the table-cloth should be exactly in the centre of the table, let her bring, on a large tray, the things necessary for breakfast,—the teapot, slop-basin, cups and saucers, plates, knives, silver forks, and tea-spoons, and having arranged them on the table, let the tray be taken down stairs again for the cream, butter, eggs, rolls, and bread; let the butter-dish be filled with the freshest spring-water in summer, the colder the better, and in winter a few drops of warm water should be added, not much, or it will oil the butter, but enough to give the water summer warmth. In arranging all this on the table, attention should be given that all that is necessary has been brought into the room; that each person has, besides his cup and saucer, a plate, knife, and fork; that there is a large knife for cutting bread, a butter-knife, and a spoon for each egg-cup, the salt-cellars filled with salt, and a couple of small breakfast-knives and of tea-spoons laid upon the table, which last articles may at first appear to be the property of no one, but which are generally of essential service, in making it unnecessary for the servant to be rung for during breakfast; it is a rare thing when more knives and spoons are not called for before breakfast is over, and yet the difficulty of getting a servant to attend to this simple order is very great; and if it should chance that on any one morning the spoons or knives have not been made use of, they are sure to be omitted the next. It is the same, often, with regard to the toast at breakfast or tea; if all is not consumed on any one particular day there is less sent up on the next, and often a gradual diminution takes place daily, till the toast-rack presents itself with one solitary piece, which no one has courage to touch. These are the tricks of lazy servants, who, to save a few moments of trouble, bring much discredit upon themselves. If a friend steps in at breakfast or tea, the maid, after having announced him, should not leave the room till she has put a seat for the guest, and should immediately return with a cup and saucer, plate, and small knife, and not wait till the mistress of the family has had to desire the bell to be rung to order these things. Should it be while dinner is going on that a guest is announced, then the soup, meat and vegetables should quickly be brought back if still warm, if not, immediately warmed up, and replaced on the table. The maid-servant should exercise her own judgment in all this, and not wait for orders, which may make the visitor feel that he is giving trouble; common sense should tell her that, if a guest comes at that hour he expects to dine, and that a warm dinner is better than a cold one.