Where an inexperienced or otherwise unsatisfactory cook reigns, then a brief daily inspection of larder and back premises in general may be necessary; but still all the main part of the planning and ordering can be done twice or three times a week. In this book I do not wish to deal specially with war conditions, so let us take, for example, a well-to-do country household of four persons (husband, wife, two children) and five servants, cook, between-maid, housemaid, parlourmaid, and nurse. In such a case the maids are, as a rule, experienced, and the cook a woman who receives anything between £26 and £35 a year. There is generally a guest staying in the house, and a couple of people to lunch on Sunday, various friends to tea, and probably two or three more friends to lunch during the week. The mistress of this house elects to have housekeeping mornings on Monday, Wednesday, and Friday, though, of course, it is understood that she will visit the back premises on any other mornings if it is advisable to do so. On Monday the contents of the larder are as follows: Piece of cold roast ribs of beef, remains of two boiled chickens, half a ham, half a cold fruit tart, some lemon sponge, some potted meat, and part of a tin of sardines. Now, meat should always be ordered in advance so that the butcher may have it properly hung. If the larder is not very good the butcher will keep the meat until the day on which it is needed, otherwise a joint should always be hanging in the larder, and in this case a forequarter of lamb has been in the house since Saturday. Madame plans her menu, and writes it in her order book as follows:-- ORDER DAY.--MONDAY.--LUNCH FOR FIVE, 1.30 P.M.--(The two children are present.) Cold Beef. Salad. Mashed Potato. Minced Chicken with Pearl Barley stewed in stock. Milk Pudding. Cold Fruit Tart. Lemon Sponge in glasses. Cheese, Biscuits and Butter. Servants' hall same as dining-room, except for chicken. DINNER FOR THREE, 8 P.M.--Cream of Cucumber Soup (made from chicken stock). Soufflé of Dried Haddock. Lamb Cutlets. Potatoes. Cabbage Purée. Apple Meringue. Sardine Savoury. TUESDAY.--BREAKFAST, 9 A.M.--Cold Ham. Scones. Fruit. Boiled Eggs. LUNCHEON, 1.30 P.M. (two extra).--Tomatoes au gratin. Mousse of Salmon. Roast Partridges. Sauce. Crumbs. Fried Potatoes. Salad. Apple Gâteau. Cheese Biscuits. Fruit. Coffee. SERVANTS' DINNER.--Roast Shoulder of Lamb. Potatoes. Vegetable. Pudding. DINNER FOR THREE, 7.45 P.M.--Clear Soup. Fillets of Sole, and Macaroni au gratin. Tournedos of Beef. Potatoes. Vegetable Marrow. Ginger Cream. Curried Croûtons. ORDER DAY.--WEDNESDAY.--BREAKFAST.--Cold Ham. Cold Game. Salmon Coquilles. LUNCHEON FOR FOUR, 1.30 P.M.--Scotch Broth (scrag end of Neck of Lamb). Roast Beef. Yorkshire Pudding. Brown Potatoes. Stewed Spanish Onion. Bread-and-Butter Pudding. Ginger Cream. Servants' dinner same, except for soup.