The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

sideboard neatly laid, and all that is necessary be at hand, the expectation of the husband and the friend will be gratified, because no irregularity of domestic arrangement will disturb the social intercourse. The same observation holds good on a larger scale. In all situations of life the entertainment should be no less suited to the station than to the fortune of the entertainer, and to the number and rank of those invited. The manner of Carving is not only a very necessary branch of information, to enable a lady to do the honours of the table, but makes a considerable difference in the consumption of a family; and though in large parties she is so much assisted as to render this knowledge apparently of less consequence, yet she must at times feel the deficiency; and should not fail to acquaint herself with an attainment, the advantage of which is evident every day. Some people haggle meat so much, as not to be able to help half a dozen persons decently from a large tongue, or a sirloin of beef; and the dish goes away with the appearance of having been gnawed by dogs. Habit alone can make good carvers; but some useful directions on this subject will be found in the following pages, under the article Carving. Half the trouble of waiting at table may be saved, by giving each guest two plates, two knives and forks, two pieces of bread, a spoon, a wine glass, and a tumbler; and by placing the wines and sauces in the centre of the table, one visitor may help another. If the party is large, the founders of the feast should sit about the middle of the table, instead of at each end. They will then enjoy the pleasure of attending equally to all their friends; and being in some degree relieved from the occupation of carving, will have an opportunity of administering all those little attentions which contribute so much to the comfort of their guests. Dinner tables are seldom sufficiently lighted, or attended; an active waiter will have enough to