maid, you can then put your diningroom in order. If hot bread is to be
served (including cakes) that is the next thing to be prepared. Your gas
range is of course lighted, and your oven heated. Perhaps you have for
breakfast poached eggs on toast, Deerfoot sausage or boiled ham. One of
the above, with your other dishes, is enough for a person employed
indoors.

When your breakfast gong is sounded put your biscuits, eggs, bread,
etc., in the oven so that they may be ready to serve when the family
have eaten their grapefruit and cereal.

~Luncheon~--This is the easiest meal of the three to prepare.
Yesterday's dinner perhaps consisted of roast turkey, beef or lamb, and
there is some meat left over; then pick out one of my receipts calling
for minced or creamed meats; baked or stuffed potatoes are always nice,
or there may be cold potatoes left over that can be mashed, made into
cakes and fried.

~Dinner~--For a roast beef dinner serve vegetable soup as the first
course, with a relish of vegetables in season and horseradish or
chow-chow pickle, unless you serve salad.

If quail or ducks are to be served for dinner, an old Indian dish, wild
rice, is very desirable. Prepare this rice as follows:

Place in a double boiler a cupful of milk or cream to each cupful of
rice and add salt and pepper to taste. It requires a little longer to
cook than the ordinary rice, but must not be stirred. If it becomes dry
add a little milk from time to time.