We name these different modes of making rechauffes to help in the ordering of dinner and suggest the variety which may spring from one joint.

Cheese must be kept covered. When it is down too near the rind to send to table, it can be grated for cheese pudding, or used in Macaroni.

In ordinary dinners (if the household be large) the luncheon or nursery dinner has to be taken into consideration, and the kitchen dinner also; and in reality the task is an easier and pleasanter one for the mistress of such an establishment than for the house-mother who has to stint and economise. For the roast beef of luncheon or kitchen dinner will supply curry, Breslau de Bceuf, olives, etc., for the late dinner, while variety can be given with poultry, etc. at a moderate expense. Numbers in fact do not increase expense to the extent that might be anticipated; and a grand household is kept (proportionately of course) at a less expense than a small one.

But now we turn to the house-mother who rules over a smaller realm, and has to "cut and contrive." In ordering dinner she requires to exercise forethought and observation. For example, if she plans her dinners a little beforehand they will fit into each other better. Say she has a sirloin of beef one day, the fillet or undercut in tiny slices fried with bits of butter and a slice of lemon laid on each, and served on mashed potato, makes a nice little dish for dinner. The end stewed; the main piece roasted. Here are three hot dinners; cold or minced a fourth; the dripping will make the crust of a meat pie; the bone will go largely towards stock, or will suffice for a vegetable soup. Therefore, seeing these various ways of doing it, she orders a. good sized joint, and not a small one which would dry up and be less profitable. Or say that she is obliged to have the whites of a certain number of eggs used; she should take care to order some dish in which the remaining yolks may be used.

If a ham bone has been grated, pea soup will suggest itself for the next day, and so on. Observation - thought - foresight are all called into play in the due execution of these duties.

We must here observe that economy is sometimes well shewn in foregoing puddings, or at least in selecting the most inexpensive. That they are a pleasant and even wholesome variety of diet no one will deny; but they materially add to expense, and are not so beneficial as a fruit dessert. Fresh fruit in hot weather is really requisite for health; and in winter the good effects of oranges cannot be denied. We consider that if the housemother cannot afford both a second course and a dessert, it is wiser to give up the former, go without puddings and eat fruit; or perhaps on the days cold meat forms the dinner, pudding may appear and no dessert; and on roast meat days fruit and no pudding.

If in ordering dinner there is much to remember, the cook should be made to enter every order on her slate; and also the articles required for making it.

When dinner has been thus ordered or arranged, the lady should go into the kitchen, observe if it is perfectly clean, glance into the closets, notice if the kitchen table is kept white and the tins and covers bright, and commend or reprove as required. She should then walk into the back kitchen or scullery, to see that the sink is clean and quite j?'ee from bad smells - a very important thing. If anything unpleasant is perceptible, chloride of lime should instantly be poured down it. The mistress of the house must also not be above asking to look inside the saucepans, which should be kept very clean, and never left dirty "to be cleaned another time." She should also insist on the knives never being put in the basket dirty, but under all circumstances washed, and ready for cleaning. Then she should note down in her memorandum-book what hearthstone, blacking, emery paper, soda, or soap may be required, and the cook should accompany her to the store-room to receive her supplies.

It is a good plan to do all this every day if possible; but where time is an object, and duties are various and pressing, once a week suffices for the examination of the cooking utensils, etc., but then the day of examination should not be always the same, but vary, so that no preparation may be made for it by a careless or dirty servant.

Once a week is also often enough to give out sugar and tea for the servants, sugar for cooking, etc. etc., soap, candles, soda, and house flannels; though with regard to cleaning utensils the cook may occasionally have to apply oftener. If any articles are left from the last week's giving out she should be asked to produce them, and the quantity should be made up. For example, say that you have given out on one Saturday:

1 lb. of rice, 2 lbs. of flour, 1 lb. of sugar (for cooking), \ lb. of cocoa, 2 lbs. of candles. The next week there will probably be some of each left. It will then only be necessary to make up the quantities to the allowances before given out. This will keep the cook with always sufficient articles for use and yet with little power to waste.

The following quantities for each person in a large household are thought sufficient for one week:

Bread

8 lbs. or two quartern loaves for a woman servant; 16 lbs. or four quarterns for a man; but this quantity will vary as more or less meat is eaten.

Meat

3! lbs. for a woman; 5 1/4 lbs. for a man, averaging all eaters.

Milk

1 quart, or more if it is for a child.

Butter

1 lb.

Cheese

1 lb.

Potatoes

3 1/2 lbs.

Beer

1 gallon for a woman; 7 quarts for a man.

Tea

Two ounces.

Coffee

1/4 lb. (for breakfast only).

Cocoa (Paste)

Ditto, 1/4 lb.

Sugar

1 lb.

N.B. - In giving out stores for the week the housekeeper must multiply each article by the number of persons, and that will give the quantity required. Articles of doubtful use, such as rice or tapioca, may be given or not; an account should be required of the last given out before replenishing the kitchen jar. The kitchen spice-box should be filled, and the date of filling it entered in the store-room book.