Suppose we ornament this dish as follows: First. As before, chop half a saltspoonful of parsley and sprinkle with a knife over the fish and sauce. If the sauce is properly thick the parsley will rest on it; next, have ready the size of, say, a threepenny-piece and about as thick, little pieces of green pickled gherkins; also the same size round of the skin of a chili, or capsicum, and the outside skin of a pickled walnut; place a little piece on the top of each fillet. Alternately red, green, and black. This is really a very pretty dish, and the cost of ornamenting almost nil.

The skins of red and green capsicums are also very useful for garnishing.

In serving little entrees, or hash, avoid a large flat dish, but have a smaller and deeper one. Hash looks better, and keeps hot longer, in a vegetable dish than on an ordinary flat dish. Pieces of nicely-fried bread are better than toast. Sometimes a small metal arrow is run into a piece of fried bread in the middle. These metal-plated arrows are not dear.

In sending up joints to table, do what you can to make them attractive. Suppose it is a boiled leg of mutton with young turnips and carrots: arrange the turnips and carrots around the joint alternately. You can, if you like, cut them into shapes before boiling. Brussels sprouts will make it look still better: alternate green, red, and white.

The cuttings can be boiled and mashed and served up in the same dish in red and white stripes.

Don't swim the dish with liquor or gravy, but send very little at first, and then serve some more boiling hot in a jug to be poured over the meat for the second help.

It is a great point to some to have a fresh plate for this second help. Suppose your husband comes home fagged and tired from a hard day's work, mentally and bodily, in the City: hot sale-rooms or dusty Exchange. He is weary, empty, but not hungry. I fear some women do not grasp the awful weariness produced by brain work. A small help at starting, and a second help as hot as the first, thanks to the second edition of gravy, put temptingly on a clean hot plate, and a fresh knife and fork. Why not? the cost is perhaps two minutes' extra trouble to an idle kitchen-maid. Your husband's health and comfort ought to be worth more than this; and yet in how many houses is it done? The reason is, "custom:" you don't think of it. But then they do think of it at his club.

Roast veal should have a rich mahogany colour outside, and glaze can be easily made with the help of a little soy, which will make a wonderful alteration in the appearance of the dish.

The same applies to roast fowls or pheasants, especially cold. A little glaze, cost one penny, will make all the difference in appearance between a high-class dish and a common one. Dishes such as cold veal or cold fowl glazed require parsley. Veal may also have cut lemon.

Scraped horse-radish is a great improvement to a piece of roast beef or rump steak.

In ornamenting sweets, the two most useful things I know are preserved cherries and angelica. For instance: suppose we have for a sweet part of a tin of peaches or apricots. Pile a few of the peaches up in a dish - a small glass dish - and put a few preserved cherries in the corners, and stick a few pieces of cut angelica into the soft pieces of the peaches. The cost here is nearly nil, yet what a wonderful difference it makes in the appearance of a dish.

Again, a white corn-flour pudding made in a flat mould can be made to look very attractive by putting a few cherries round the edge, and a little green star of angelica with one red cherry for the centre, in the middle, and, say, a little pink sauce round the base.

Salad, especially mayonnaise, can be treated like a white fish, with parsley and coral. Hard-boiled eggs make a pretty garnish. The yolks make a nice yellow, and the whites will chop fine for white. You can make these chopped whites red by-shaking them in a saucer with a few drops of cochineal. Beet-root also makes a nice red.

Again, "The Table" so much depends on appearances. The cloth snow-white, the napkin neatly folded, the glasses bright and not smeary. If in summer, and you have a garden, a few cut flowers in the centre of the table. Avoid yellow, and don't mix pink and blue. Violet, green, and a little white are always pretty, or scarlet and green, but have plenty of green.

In winter an evergreen fern sets off the table; and even though you don't drink wine every day, there is no harm in placing a sherry glass and a coloured glass on the table. It costs no more, and pleases the eye.

Of course, in small houses, a, clean napkin every day is not expected, but the creases can be taken out each day with a hot iron at the cost of a little trouble.

Some may urge that all this is very nice, but even if it costs next to nothing, it costs time, and time is money. This I admit, but there are very many persons who would gladly employ their spare time, of which they have plenty, in making home more comfortable, if they only knew how to go to work about it.

In Ornamenting cold game, cold poultry, a very nice decoration is aspic jelly, yellow and pink, which can be made very cheaply. (See Aspic Jelly.) Ordinary coloured sweets can be used for ornamenting cakes that have been glazed or covered with sugar.

Another form of ornamenting entrees, cold fowl, etc., is to stick in a flower cut out of some vegetable, such as turnip or beetroot, in imitation of a camellia.

In conclusion, remember that every meal should be served quietly. No clattering of plates, and rattling of spoons and forks, or, still worse, unseemly direction of, or interference with, servants. However hard it may be when things go wrong, grin and bear it, remembering the good advice of the Wise Man - "Better is a dry morsel and quietness therewith, than a house full of sacrifices with strife".