Sunday is another time when she has to be thought of, to be sure to let her have her time off so that she can get to church or to see her friends. You will have to arrange all this with reference to the customs of the place in which you are living or your distance from the center of things. It is much better to accept the fact that this must be arranged satisfactorily to you both than to make some arbitrary rule of your own which will always cause trouble. If you compare notes with your friends you will find plenty who don’t do this, but you will find plenty, too, who have ceaseless trouble with servants. Every day except washing and ironing day the maid can and should by three-thirty o’clock be neatly dressed in black with a white apron, to go to the door. Plain black sateen waists are cheap and wash perfectly well, so that she can wear one while cooking, but I would advise you to provide her also with turn-over collars that are rather low at the neck, because if she wears the stand-up kind she will be pretty sure to take it off so as to be comfortable when cooking and perhaps mortify you by appearing at the door sometime collarless. You will find that you can invite as many as four to dinner informally, making six in all, with a maid of all work if you have some one in to help her wash the dishes. I don’t mean for you to engage an expert for this, for they are expensive, but some friend of your maid who enjoys the sociability of coming with the prospect of a good dinner and a little extra money thrown in. Of course you have to arrange to have things that don’t take much time or can be prepared the day before and that your maid cooks especially well, never trying a new dish at such a time. It can be a nice little dinner, nevertheless. Suppose you begin with _grapefruit_, which you can arrange yourself, cutting out the center and putting sugar in and setting it in the ice-box early in the day so that the juices will be drawn out and it will be cold and delicious by dinner time. Next, _a clear soup_, which can be prepared the day before or can be a canned consommé of the best make, flavored with a little lemon, and with a thin slice of lemon in each plate. (Even if your maid can make a delicious cream soup I wouldn’t advise attempting it, since it takes too much time on the day of the dinner.) Third, _a roast and two or three vegetables_. For the fourth course _a salad_ which you can prepare yourself, making the dressing. Next the fifth course, _ice-cream and cake_, or some other bought dessert; and, finally, _coffee_. All these suggestions that I have written you have actually been tried and found practical and cause the least amount of friction, so I send them to you to modify to suit your own case. That is where your genius will come in—the modifications that oil the machinery of your house to suit your circumstances and your maid’s particular characteristics.