The chief secret of all preparations for expected guests, is to make as many of the preparations as possible before the arrival of guests. Fruits may be selected the day before, carefully wiped, arranged in their appropriate dishes and set away until time for using. Nuts should be picked over, cracked, ready to serve. All the table-linen carefully sorted out and arrange for use.

The silver-ware and china should be prepared for use at all times. When turkey is to be served for dinner, it can be made ready for the oven the day before. A chicken-pie may also be baked and heated next day. Mince pies are better for keeping a few days, and are always ready to serve. When wanted, cranberry jelly may be prepared and molded. Then there are some desserts that can be made ready and are as good or even better for keeping a day or two. Consult the recipes. Dressings for salads, and cold sauces for puddings, may be made the day before and kept nicely, especially if ice is handy.

With all these matters attended to in time, no hostess need tremble for the result, nor dread the accidents and failures almost certain to ensue where hurry and confusion rule the hour. Of more importance still, her time is left free to entertain her guests.

Much anxiety and care is overcome by having all things ready.