The housekeeper's companion

things throughout the house, that each room may have its two or three touches of graceful fancy. For a table obtain something in a round or oval shape. It may be of pine or whitewood, but must be strong and substantial. Paint the legs black and varnish them. The top can be covered with a blue or gray cloth, embroidered about the edges, if one has time, with silk or white zephyr wool. Above the table suspend a pretty hanging lamp with shade. Sometimes old chairs can be purchased at an auction, or dragged out of a garret, and transformed into beautiful things, with paint and varnish, decalcomania-gildings, and stuffed seats of rep or cretonne. These, with a light willow rocker, or a camp-chair and a handsome foot-stool or two, will comfortably complete the furnishing. Remarks. — The dining ©r breakfast-room should be cool, light, and airy, with not much more than the indispensable furniture. In summer, the floor covered with a straw-matting or an oil-cloth; in winter, with a dark, warm-looking carpet. A sideboard, or narrow tables, at the side or end of the room, for the convenience of dessert and changes of dishes; or else have dumb waiters (which are stands supporting large trays). Most modern houses are built with sliding closets; when the dining room is above the kitchen, this is almost indispensable; or the waiters' pantry — between the dining room and kitchen — has an open communication with it, that the dishes may be passed to and fro from the cook, without the delay and awkwardness of opening and shutting the doors: or, when there are no servants in attendance, it is convenient to have the dessert arranged on a tray, covered with a white napkin, and placed on a stand or small table at the left hand of the mistress or head of the table, and one on the other hand for receiving empty plates, etc. For Breakfast. — Have a white cloth, with the folds regular and perceptible; let each dish be polished with a soft napkin, as it is placed upon the table, otherwise there is apt to be a dimness from having been put together before they were perfectly dried; and, further, to remove the traces of the neces- sary handling, in putting them to their places and returning them to the table. The plates may be put in a pile at the left hand of the carver or at regular intervals around the table. A vast difference may be made in the appearance and neatness of the table, by the manner in which the knives and forks, and spoons, and other paraphernalia, are placed. The coffee-urn or pot should have on its brightest face, and all the recommendative warmth of its nature — ready for a free outpouring; the cream or boiled milk should not lack heat, and, not to "waste its sweetness" on the unappreciating air, should be contained in a covered pitcher of tin or other metal; the sugar-basin, whether the same as the other dishes, or of metal, should be bright and covered, with a large-sized tea or sugar-spoon beside it; the cups and saucers may be placed in heaps of three, within the circle of the sugar, slop, and cream vessels. Let the urn or coffee-pot be set at the right hand side of the person who serves it; and, if tea is used, let it be placed on the same side in a line with it; the one to be least called for, to stand at the outer corner of the tray — which may be placed at the middle of the broadside