especially if a nice white cloth (freshly taken from the press, in which all cloths should be put folded the moment they are taken from the table), with a pretty red border, and nicely folded napkins, each in its own ring and each embroidered with initials in red, be used, and I think that I shall not be suspected of being a fussy old maid, if I suggest that the crumbs should be brushed off by the maid and the cloth folded with Angelina’s assistance, in which case it will last twice as long as it would if, as usual, it is crumpled up and shaken out at the back door in a manner much affected by careless servants. But these trifles save the washing bill, which in these days is no light consideration. At first another meal that will trouble our bride is that most necessary of all meals--luncheon. By-and-bye, when little folks have to be thought of, this midday dinner becomes a very easy business, but I must own that luncheon and the servant’s dinner combined is a terrible trouble during the first year or two of married life. I think it was Shirley Brooks who used to say he believed that were women left to themselves they would never have dinner at all, and that they would either keep something in a cupboard and eat from it when positively driven to do so by the pangs of hunger, or else they would have a tray brought up with tea, bread-and-butter, and an egg, and think they had done well; and I confess freely that my first idea when I hear that the lord and master of my establishment is going out to dine is, ‘Thank goodness, there will be no dinner to order;’ but this is all very well occasionally, albeit I don’t see why we women should not have the same amount of food alone as when in company, but it becomes serious if it goes on for long; therefore I once more impress upon Angelina to be sure and have her proper luncheon, just as she used to do at home with her sisters and mother before she was married. Another reason for the midday meal is that no servant will ever grumble at the food prepared for them if it has first been into the dining-room, and a good deal of trouble of this kind would be saved. It is, I own, very difficult to find food for three women that is economical as well as satisfactory, but a fair arrangement would be as follows:--Of course there will be a small piece of beef on Sunday; for a small household about 6 lbs. of the ribs of beef is best. This should be boned (the bones coming in for Monday night’s soup) and rolled, and sent to table with horse-radish, placed on the meat; Yorkshire pudding, which should be cooked _under the meat_, and sent in on a separate very hot dish, and appropriate vegetables according to the time of year. For a large hungry family a piece of 12 lbs. of the top side of the round should be chosen. There is only very little bone here, and not too much fat, and besides being cheaper than any other joint it is most economical, and as nice as anything else. But more of this anon.