In clearing the table, the large tray mentioned before is an aid which should be allowed to one maid. Any piling of dishes as they are removed, however carefully done, looks unpleasant; taking two plates to the pantry at a time costs many steps. The large tray on the serving table is a compromise between these alternatives which I have found good. Waiting, like table setting cannot become excellent unless it is characterized by an almost exaggerated carefulness. Whether the meal is elaborate or extremely simple, evidences should never be lacking of minute thoughtfulness and of the use of careful hands. _The Pantry._--A pantry is like a tea basket, or a handy box, or a ship's cabin. It is a small space containing a great variety of useful things. The one virtue necessary above all others in such a space is orderliness. Without it convenient compactness becomes crowded confusion. Things not connected with pantry work should have a place found for them elsewhere. Things most frequently used should be on the shelves and in the drawers which require least reaching and stooping. Things of the same kind should be grouped together except when this violates the previous rule. That is, for the sake of keeping all the platters together, it is not necessary to use precious space on the most practicable pantry shelf for a platter only used at Thanksgiving and Christmas. _Dish Washing._--Dish washing is such a frequent and important part of pantry work that it deserves a few words of description, perhaps of praise. Dish-washing accessories should be within arms' reach as one stands at the sink. They are: a dishpan, soap, borax or ammonia, towels--soft ones for the fine dishes, coarser ones for the heavier dishes--a dish drainer, a sink strainer for scraps. To these may be added a mop and a dishcloth if you feel you must have these articles, but I wish I could convert you to the use instead of a small-sized whisk, or a little fibre broom such as is sold for cleaning sinks. Broom straws softened by warm water will not scratch cut glass and yet are stiff enough to use for washing pots. The little broom can be scalded and dried through and through on the back of the stove. It does not smell, and dish washing done with it is as different from dish washing done with a cloth, as eating with a fork is different from eating with your fingers. In a pantry where many dishes are washed a folding table is a serviceable accessory to dish washing. It can be set up to receive the dried dishes, and folded again when no longer needed. The list of accessories for dish washing done where there is no running water is slightly different. One must then have one or two kettles of hot water on the fire. The dish drainer must have a tray to stand on or be replaced with pans. The sink strainer will not be needed. A bowl can be used instead, but not a tin receptacle, for scraps of food sometimes combine to form acids which eat or discolour tin.