On first going into a new family, make friends with the other servants, as they will acquaint you with the customs of the house. Be especially kind to the waitress or waiter, as from either you can find out how your dishes are received in the dining-room, and this will enable you to rectify many mistakes and learn the peculiar family tastes; that is, whether or not they like onion, cayenne, or much sugar, and many other small points that will greatly assist you, and, as you are not cooking to suit your own taste, but that of your employers, study well these small points. Give your whole time and attention to your work. Make the most simple dish appetizing and nutritious.

Save all materials left over from meals, as they will help to make a little side dish for to-morrow's breakfast or luncheon.

Have regular days for each kind of work. Keep everything in its proper place, which should be a convenient one, selected by yourself, and remember that no matter how great the hurry, it requires no more time to put things back in their proper places than to stand them down haphazard.

Study the draughts of your range. Keep in mind that a red top always indicates a cool oven. Close the dampers, and this will throw the heat around the oven. Pull the dampers out only when you wish the heat or gas to escape into the chimney. "Fix" your fire as soon as breakfast is over. Open the draughts and dust damper, rake the fire well, until free from every particle of ashes; then open the top and brush the soot and the small pieces of coal, if any, from the top of the oven into the fire. See that the corners are free from ashes, and fill the fire-box even full with coal; that is, just to the tops of the firebricks, and close the dust damper. If you add more coal than this, you cut off the upper draught, and, of course, lose much heat. Now clean out the ashes, and carry them away. Dust the range or stove, and polish it while cool. A paint-brush makes a very nice brush for putting on the polish. Watch the fire carefully, allowing it to burn briskly until the blue flames appear on the surface, and then, if you are not going to use it immediately, open the top (the dampers being out), and thus keep it in good condition until wanted. Always take off the draughts as soon as you have finished a meal, thereby saving labor and fuel. The best ranges are ruined, and large quantities of coal are wasted daily by filling the ranges too full and leaving the draughts open to burn like a fiery furnace.

Use everything for its proper purpose. Do not strain the bouillon or soup through the finest napkin, when there are soup-strainers hanging in the kitchen.

Let your dress be simple and neat, your head perfectly smooth and tidy. A white linen cap, that can be washed every week, will keep the odors from your hair, and add to your tidy appearance. Keep yourself and kitchen as clean as possible; make no dirt, and thereby save yourself the trouble of constant cleaning. Never use your hands when a knife or a spoon will answer.

As every one likes variety, do not serve the same dish twice in one week unless it be a vegetable; nor do I like the way of serving certain dishes the same day every week, - for instance, beef on Monday, chicken on Tuesday, etc. In this way the family anticipate, and it spoils the true enjoyment of their meals.

Never give "things" out the alley gate unless you are told by the mistress to do so.

If your mistress finds fault, bear it patiently; it is she, and not yourself, for whom you are working, and it is your whole duty to please her. One rude answer might cost you a good situation. Receive your orders attentively. If you cannot rely upon your memory, have a slate and write them down. This slate will also answer for memorandums of things wanted.

Visit the cellar every morning. See if the meat and poultry are keeping properly. Look at the stock. In fact, examine all the eatables to see if they require cooking.

Clean your refrigerator twice a week, if it has a metal lining; if a "Ridgway," once a week is quite sufficient.

Be scrupulously particular about the care of food and utensils. Dry your saucepans before putting them away, that they may not rust. Wash all knives and forks, without wetting the handles, quickly after using them. If you use copper utensils, see that the tin lining does not become worn off; if it does, have it instantly repaired.

Throw jelly-bags, pudding-cloths, and strainer-cloths into clear warm water immediately after using them. As soon as you have leisure, wash them through several waters; if they are greasy, use borax; scald them, rinse well, and hang to dry. When thoroughly dry, fold neatly and put away in their proper places.

Always keep a brush for your sink, another for the baking-boards and other clean purposes, another small one for pots and pans. Pour boiling soda-water down your sink every morning; this prevents the drain from being clogged with grease. Never drain onion or cabbage water down the kitchen sink, as in that way the house is permeated with the odor.

If a dinner-party is in prospect, ask early for the bill of fare, and prepare as many dishes as possible the day before, to avoid confusion on the fixed day.

Be just and honest; do as you would be done by; remember that you occupy the chief position among the servants of the household, a position upon which the health and happiness of the family depend, and you will always be worthy of the greatest respect. You may be sure of success and a good home.