In some families, the soups are sent up first; and next, after a few minutes, the fish, then the removes, vegetables, sauces, and the whole of the first course:—mean time the _entremets_, or second course, will be dished and sent up, precisely in the same way. This would be done in all families, at all times, were it not deemed necessary frequently to sacrifice convenience, comfort, and every other consideration, at the shrine of fashion and elegance of appearance. When the dinner things are brought down, the meat must be removed into clean common dishes; and as many things, such as fricandeaus, stews, &c. may remain untouched, or can be made to do again, when tossed up afresh, in different ways; they must be taken out of the gravies, the garnish, &c. picked clean off them, and the meat put by in clean dishes, and covered with thin slices of bacon. These gravies, and those from the roast meats of different kinds, must all be saved in separate stone pans, as all things of this kind serve to make a _rich kitchen_, and may be converted or applied to various useful purposes. The soups that are left should be strained through sieves to take out the bread and other vegetable matters, which, if left in, would turn them sour. What sweets are left, such as Blancmange, Jellies, &c. may be melted and run into smaller moulds or shapes, and made to do again. Such management as this is highly commendable in all families, as thereby you are at all times provided for _extra visiters_. Potted Meats, Collared articles, Anchovies, Oysters and other shell-fish, mock Brawn, cold Hams, Tongue, Stewed Peas, Black Caps, Sweets of various kinds, and some sorts of Tarts, should also be kept ready for suppers and _extra occasions_.[16] The kitchen fire being _reduced_, and made up for ordinary occasions,—The dishes and every other article that has been used in the course of the day, and particularly the _pots_, _kettles_, _sauce-pans_, and other _culinary utensils_, being all scoured, and made perfectly clean, dried, wiped out, and put in their proper places;—the dressers and tables scoured down, and the whole kitchen made quite clean and put into perfect order, the principal business of the day may be considered at an end, as little more, of consequence, will seldom be required on the part of the Cook, except what further attention the LARDER, in hot weather, may demand, before she retires. _Useful Hints._ With the utmost attention of the Cook, she can gain no credit, if she send up more than one dish, with all its accompaniments, at a time, and that as quickly as possible. _Old_ meats do not require so much dressing as _young_, because they may be eaten with the gravy in them. _Pickled pork_ requires longer dressing, in proportion, than any other meat. Hashes and minces should be only _simmered_, if boiled, they become hard.