CHAPTER VI ⬩ FAMILY MEALS
York Harbor, August 28.
Dear Penelope:
After I sent off my letter to you, I turned over your last page and found a scrawl that I didn’t notice at first,—a polite little request for the details of serving one’s every day meals. Why, of course, I will give it to you, and shall take it for granted that your maid’s mind is a perfect blank on the subject. So much the better, for now you can put into it just what you want her to have there.
I would begin by impressing on her how important it is to have the tablecloth smooth with the creases running straight down the middle and everything set evenly on the table. Show her yourself how neat it looks when done in this way and how badly when the things are crooked. If she hasn’t a straight eye, the only way to do is to give her a foot-rule and have her measure distances at first until her eye is trained. Don’t attempt anything elaborate and be content to use your simple china which can be easily replaced, so that when, in her awkwardness, she breaks it, your heart won’t be broken too. Perhaps you can find some old china-cabinet with glass doors in which you can keep those beautiful plates that were among your wedding presents, and be able to have them to look at without their being any care. If the maid hasn’t too much to attend to, she will be able to do what she does do, well, and if you have your meals served nicely every day, then, when you have guests, she will not be confused by some new order of things, but will be perfectly natural and serve them well as a matter of course. Your own meals, too, will go more quickly and easily and be more appetizing if always served carefully and regularly.
Let us take a perfectly simple family dinner: First course, soup; second course, roast and (two) or (three) vegetables; third course, salad or dessert; fourth course, coffee; and begin to train her in this way:
See that the canton flannel undercloth is perfectly smooth on the table.
Over this place the tablecloth with the crease going exactly down the middle.
Make sure that whatever glass, silver, china, knives, etc., is to be used on the table is bright.
Put a dinner plate for each person at even distances apart from one another.
To the right of each plate place as many knives as you need with their sharp edges turned toward the plate, then next to them the soup spoon with the hollow part of the bowl of the spoon turned up.
Put the napkin at the right of the soup spoon, folded over neatly once, as it would take up too much room square, and lay on it exactly in the middle a piece of bread cut about three inches long by one and a half thick and two inches wide, or else a roll.
Place a tumbler at the point of the knives.
At the left of each plate lay as many forks as are needed for the meal, with their prongs turned upward and placed in the order in which they are to be used, the fork for the first course being on the outside and farthest from the plate.
Exactly in the center of the table put your plant.
Place a salt cellar and a pepper pot in each corner of an imaginary square of which the plant is the center.
Arrange the side-table—or sideboard, if you have no side-table—with everything extra on it that will be needed during the meal, so that you will never have to open a drawer while you are serving it.
Put on this table, in nice order, so that it will look attractive, the dessert plates, on each of which is a finger bowl with a doily under it; also any cold plates such as salad plates, if they are to be used, and any extra forks, spoons, sauce ladles, etc., that will be required.
Fill the finger bowls a third full of water and place a fork and a spoon on the doily, one on one side, the other on the other, of the finger bowl.
Have also on the side-table a plate of bread, the pieces all cut the same size as those already on the dining-table.
Set a pitcher of iced water in a convenient place in pantry or dining-room.
Arrange a tray with the after-dinner coffee-cups on it and the bowl of lump sugar and sugar tongs in the center. Put an after-dinner coffee spoon on each saucer. Have this in pantry.
(The only spoon that is ever put with the forks and knives by the plates on the table is the soup spoon. Teaspoons for grapefruit, for bouillon, tea, coffee, etc., are always put on the plate or saucer on which these foods and drinks are served.)
When the dining- and side-tables are set and the first course ready to come into the dining-room, fill the tumblers with iced water.
Go into the pantry and pour each soup plate half full of soup.
If it is the custom of the family to use a musical Japanese gong to announce meals, strike it two or three light taps. If they don’t use one, then go to the mistress wherever she is and say quietly, “Dinner is served, Mrs. ——.”
When every one is seated, take a plate of soup in each hand and place each plate in turn in front of each person, laying it on the dinner plate that is already there, serving the older members of the family first, if there are children, otherwise going right around the table, always laying it down from the right side of each person.
When the soup course is finished and the second course is in the pantry, bring a hot plate in your left hand and, taking up the serving plate, with the soup plate on it, in your right, replace it with the fresh hot one, doing this from the right side of each person; going, in this way, all around the table till all have hot, clean plates.
Then bring in the platter of meat, placing it in front of the carver with the carving knife, which has been sharpened before the meal, at his right and the fork at his left side. Put the gravy boat and ladle at his right.
Stand at the left of the carver with an extra hot plate in your hand and, taking the plate with meat on it, put the empty, hot plate in its place. This gives the carver time to cut another slice and have it ready when you come back with the next empty plate.
Now go right around the table putting a plate of meat before each person and taking up the empty plate till all have been served. Put down and take up from the right side.
If there is jelly or any small thing to pass, put it on a small tray, having first placed a spoon in it, and, taking the tray in one hand and a vegetable dish in the other, pass them all around the table, stooping a little as you first offer one, and then draw back and offer the other on the left side of each person.
(It is a good rule to remember in serving a meal that everything that admits of a choice must be passed at the left and that everything that does not admit of a choice must be placed from the right.)
Next take the remaining vegetable in one hand and a plate of bread in the other and pass them to the left of each person all around the table.
Watch carefully to pass food again before any one has a chance to ask for anything and see that all have water and bread throughout the dinner.
When every one has finished this course, remove first the meat platter, being careful that the carvers and spoon are secure so as not to drop off. Then remove gravy boat on a small tray. Take out vegetables, bread, etc. Remove the used plates, one in each hand, never piling them on top of each other.
Bring a tray and quietly remove peppers and salts and any knives and forks remaining on the table and take them into the pantry.
Bring a plate or small tray and with a napkin remove the crumbs.
From the side-table bring a dessert plate in each hand until you have given one to each person, always going to the right of the person to set it down.
Put the dessert in front of the mistress, the spoon to left, and sauce boat with spoon on her right side.
Stand by her with an empty dessert plate and pass the plates as in the other courses.
After the dessert is finished remove dessert and all the plates, and, after having filled the cups with hot coffee in the pantry, pass them around to the family, either at the table or in the parlor, whichever your mistress desires. If the coffee is taken in the parlor, bring an empty tray in later and take away the coffee-cups.
Always remember that everything belonging to one course must be removed before serving another course.
If the last course is salad instead of dessert, then, as you take off the used plates of the meat course, replace them with cold plates, bring the bowl of salad on and do not remove crumbs, salts, etc., until this course is finished. If your mistress prefers to make the salad dressing herself, put the bowl of lettuce in front of her, and at her right hand the oil, vinegar, and condiments she desires, and a small bowl and a tablespoon to mix the dressing in. When she has made the dressing and mixed it with the lettuce, quickly remove, on a tray, the oil, vinegar, etc., and pass the salad bowl around to each person, offering with your other hand a plate of crackers. This course being finished, remove salad, then plates, then peppers, salts, small silver, and then crumbs as described before. After that bring on finger-bowl plates. Then coffee as before.
If your mistress prefers not to serve a meat course, such as chops that need no carving, or a dessert course, such as berries that are easily served, you can pass them around without setting them on the table.
Having now explained the method of serving the family dinner the following few suggestions will be sufficient for breakfast and lunch:
If your mistress does not use a tablecloth for breakfast, place the centerpiece exactly in the middle of the table and in the center of this the plate of fruit (or the plant if there is no fruit). Have the under-plate doily at each place and on it put a fruit plate on which is a finger bowl one third full of water, with a fruit knife at the right of the bowl and a spoon at the left on the plate. To the left of this put a small plate for bread and butter or muffins. Knives and forks are placed the same as for dinner, just as many as you need for the meal.
In front of your mistress place the breakfast tray for coffee-urn, hot-water kettle, hot-milk pitcher, and sugar-bowl, but do not bring the hot things in till the family is ready to have breakfast.
Arrange the side-table with any extra things that will be needed.
Keep the butter cool and bring it on at the last moment and place it on one side of the table opposite the bread, which has been freshly cut.
Leave the rest of the loaf of bread in the pantry on a bread-board with the bread-knife ready to cut more slices if needed.
See that the newspaper is ready for the master of the house where he likes to have it.
Look around to see if the sideboard drawers are all tightly closed so as to look neat and trim.
Touch the gong lightly to announce breakfast.
Bring on hot coffee, hot milk, and the hot-water kettle.
When all are seated, pass around the fruit, then stand at your mistress’s left with a small tray and taking the coffee-cups as she fills them, place them in turn at the right of each person.
When the fruit course is finished, remove the plates, putting fresh hot ones in their places in the same way that you do it at dinner.
Put the main dish of the breakfast in front of your master and the others square and opposite one another on the table.
See that every one has water in his tumbler and then go to get your own breakfast.
Family lunch is served much as dinner is served unless your mistress prefers to have it as informal as the breakfast.
At either lunch or breakfast, when you pass hot muffins, bread, hot cakes, or pancakes, always pass the butter on the same tray so that no one will have the disagreeable experience of a muffin almost cold before the butter reaches him.
I am afraid, Penelope, that you may think these directions that I give you for your maid are very detailed, but my experience with the untrained servant has taught me that you can never tell what unpleasant surprises she may give you in her way of serving your meals, if you haven’t forestalled her by telling her every minutest detail. You can see that I think that with a maid of all work the breakfast and lunch should be very informal meals, and that with breakfast you should wait on yourselves after she has placed the main course on the table.
There is a very nice English contrivance for the breakfast and lunch table that I should think you would find convenient in the case of your maid of all work when you want to dispense with her services as much as possible. It is a small, low, revolving table to set in the middle of one’s dining-table on which are placed muffins, butter, etc., and which by the slightest touch is made to move around so that anything on it comes in reach of all at the table. I have seen only handsome ones in mahogany, but I am sure they must come in other kinds of wood if that is not what your table is made of.
Another piece of furniture that I should think you would find useful is a “dinner wagon”—a tray on wheels that can be rolled from one room to another. After the family have left the table the maid can clear it much more quickly by using this tray to remove the things to the pantry.
I haven’t said a word about your centerpiece, but I have a suggestion for that too! Ferns are very pretty for the center of the dinner table, but you will find it quite expensive to keep them always fresh, whereas if you plant some grapefruit seeds in a pot, you will have a charming little growing plant like a miniature orange tree with pretty glossy leaves which will last and give a very attractive air to your table.
I also think you will find candles for the dining-table cost too much for every day, but can be an additional touch when you have guests. I wouldn’t advise you to try to follow every fashion on a small income. It will take away spontaneousness and give a strained feeling about what you do. No matter how rich you may become in the future, there will always be some one who has still more, and is able to live more luxuriously, so cultivate independence of spirit if you want contentment. People who are always straining to have what they cannot afford, in order to keep up with those about them, can never be satisfied, and have nothing in the end but disappointed hopes.
Now, Penelope, dear, I haven’t stopped to take breath since I started this letter, and I am tired, so no more until the next snag you may encounter. With the firm conviction that all your friends will try to vie with you in your good housekeeping,
Very affectionately yours,
Jane Prince.
CHAPTER VII ⬩ DUTIES OF
SERVANTS ❧ ❧ ❧
York Harbor, September 30.
My dear Penelope:
Since my last letter to you Eloise has begged me to write out the duties of three servants,—chambermaid, waitress and cook,—for a very inexperienced friend of hers, Hope Conroy, who is well off and expects to begin housekeeping soon; so you see what trouble my letters to you have brought on me! It occurred to me that you might like to have these notes for future reference when Tom has reached that pinnacle of success which we all predict for him, so I am enclosing a copy of them in this letter. You don’t need them now, but why not tie all my letters on this subject together and make a book to keep, for easy reference, in a convenient place,—that top bureau drawer, for instance?
You remember meeting Hope Conroy, I am sure, when you were visiting us last year, and have probably heard that she is to be married next month. It has made Eloise, who is practical, and who simply adores her, quite unhappy that Hope seems to think it so amusing that she knows nothing about housekeeping. With all Eloise’s brothers she has had a chance to understand men pretty well, and she thinks, with me, that there would be fewer divorces if young girls only knew how much a man cares for his comfort. So, in view of this, I felt I must yield to Eloise’s request despite the amount of writing it entailed at a time when I was quite busy with other things. I think I have just barely alluded, in some of my letters to you, to my method of recording the servants’ duties, but I know I haven’t explained it at all so I will now give you just what I wrote to Hope without any further comment:
Extract from my letter to Hope on the duties of three servants
It was after I had been married for several years and had become weary of recalling afresh for each new servant the details of her work in order to train her into my ways of doing it, that I decided to write a small blank book for each one of them, containing her daily duties, her weekly duties, the arrangement for her Sundays and her afternoons out—something that I could keep permanently and thus save myself much trouble. If you dislike detail as much as I do these books will help you too. When the servants first came I read them to each one letting each keep her own while she was with me and taking the precaution to have a copy of them all in my housekeeping book in case any misunderstanding should arise.
Realizing that much of the general duties must be different in every household, according to the number of the family and the number and arrangement of rooms, and whether they live in an apartment house or not, I shall only attempt to give you an idea of how these books were written, just enough to help you make out your own books to suit the requirements of your family. This is the reason I describe the general duties only in a general way, and the daily duties (where the manner of doing the work is practically always the same) I describe in detail, addressing the maids directly as I did in the books which I made for my own servants. Although the instructions to the maids are in some cases identical, yet, in order to make them clear, I repeat them in each case, even though it seems unnecessary. It would be my advice to you in making your book to arrange the daily duties of the servants so as to insure the early starting of the household. For instance, let the chambermaid wake you on her way downstairs at a specified hour, and, at the same time, let the waitress come to get the silver. If you have a safe for your silver, you could leave out just enough for your breakfast and have it brought to your room at night so that she would stop and get it in the morning.
It is also a good plan to let the servants have their breakfast before the family except in the case of a maid of all work, when this is almost impossible to arrange.
Then, about their Sundays, I think that church can’t do us much good if we don’t give the servants an opportunity to go, too, if they want to, or if we make it a hard day for them. Though it requires special arrangement, their Sundays should be made a day to look forward to with pleasure when each one can be sure of getting out, at some part of the day, to church, or to see her friends. The Sunday morning that the cook goes out, the lunch should be one that can be quickly cooked or her outing would be too short. In the case of the waitress and chambermaid, if, on their Sunday morning out, they waited to finish their work, they would get out so late, in most places, that it wouldn’t be worth while to go at all. This explains why, in the plan that I shall give you, it is arranged that, on their Sunday mornings out, the chambermaid and waitress stop whatever work they are doing promptly at 10 A.M., and get ready to go out, the one who is in taking the work up where the other one has left it and finishing it in addition to her own. You will also see that, with the following plan, you can take your choice of having late dinner every other Sunday (when the cook is at home) or every Sunday if your waitress is sufficiently expert and your cook prepares some of the dinner dishes before going out. Sometimes it is the chambermaid and sometimes the waitress that can cook best and likes the afternoon all to herself. It doesn’t matter which you choose for that duty; you simply use tact in this as in all your housekeeping.
As for giving them any freedom in the evenings I think you will find it a good plan to let the chambermaid and waitress alternate in going out, provided their services are not required; this insures one always being in the house so that the cook never has to go to the door. It is rather an understood thing that the cook can go out any evening after her regular work is done, of course, if her services are not required.
With regard to the cook’s weekly duties I have never found that they could be laid down as definitely as those of the other servants on account of dinners and lunches coming in, when all her time has to be devoted to the cooking. Therefore the washing and ironing (if it is done in the house), the weekly cleaning of the kitchen, the hall steps, etc., semiweekly cleaning of refrigerator and keeping the shelves and closets clean, all have to be fitted in when she can manage them. On this very account the mistress, in her morning visits to the kitchen, should look around carefully to be sure that nothing is neglected, for everything about a kitchen should be very clean if you want it to be sanitary.
Description of the chambermaid’s book—Her general work
Under this head was told, in paragraphs, thus dividing the subjects so that they could be more easily seen and understood, what rooms, halls, stairs, etc., she had charge of, whether she made up the rooms of the other servants, washed her own clothes, bed-linen, etc., or had any of the duties of a lady’s maid, such as mending, brushing, and taking out or putting away her master’s and mistress’s clothes, or washing their brushes and combs (which she can do if the family is small), or polishing her mistress’s boots. As to her neatness,—what she was expected to wear, and what her mistress provided her with, and about asking her mistress for anything needed in order to do her work well. The same instructions were given her about waiting on the door that were given the waitress, telling her that when workmen, inspectors, and such people had any work to do in her part of the house, she should accompany them around wherever they went.
Doing her work quietly and noiselessly was emphasized, especially the opening and shutting of blinds, windows, and doors, and just how a window should be opened top and bottom when airing a room, so that the hot air could go out above and the fresh cold air come in below, thus insuring good ventilation. It was impressed upon her that the doors of a room should be shut while the windows were open so as not to chill the rest of the house.
Her duty with regard to trays was described,—that when any member of the family was unable to come down to a meal she would be expected to take the tray up so that the meal of the family would not be disturbed by the waitress leaving the table to do this; also that she would prepare and bring up breakfast trays where needed and that she should always hand anything on a tray, even if it were only a paper of pins. Her duty on the arrival of guests was explained: that she should be ready to carry their bags upstairs, but that she should not unpack their bags without asking if it was desired. It was made clearly understood that, when her mistress had guests to dinner, she was to assist in the pantry, and when there were many, she was to help in the dining-room and also to help departing guests on with their wraps when they left the house. That she was to do the duties of the waitress when the waitress was out was explained to her, so that she would perform them without awkwardness.
Her daily work
Be up early, throw mattress and bedclothes over the foot of your bed to air.
After dressing, open windows top and bottom in your room, put pillows near window to air, closing the door of your room and always of any room you are airing (if the family is up) so as not to chill the rest of the house.
On your way downstairs open the windows in your halls top and bottom to air. If desired, wake your mistress at the time specified. Have your own breakfast.
If none of the family rooms are vacated when you have finished your breakfast, brush down the stairs and do up your own room; otherwise put all the family rooms to air, ending with guest room so that you can go right on with that room and finish it first.
When beginning a room draw back the curtains, pull the shades up to the top, open the windows top and bottom. Open closet doors and keep them open while room airs so that they won’t get stuffy.
Shake pillows and put them near the window, but so they won’t show from the street.
Put two chairs at foot of bed, draw blankets and sheets over them, turn the mattress over the foot of the bed so that the air can go over and under it.
Put soiled clothing in bag or basket provided for it.
Hang or fold and put away clothing or dresses.
If there has been a coal fire remove ashes, make fire up ready to light, wipe hearth; if a wood fire, leave the ashes.
Empty slops, if there is a wash-basin in the room, clean bathroom, washing tub and basin with hot water and soap or a cleanser, such as Dutch Cleanser, and dry them with a soft cloth.
Wash out soap-dish and other crockery and always see that there is soap in the dish. Wash bowl of w.c. with a stiff brush that comes for the purpose.
Dust chair and woodwork and see that there are no spots on the mirror. Remove soiled towels putting clean ones in their place. Take great care not to let anything go down the pipes that would clog them.
The bed having now had a chance to air, turn mattress over and make up bed.
If there are any scraps on the carpet, brush them up with dust pan and brush or carpet sweeper.
Dust furniture.
Empty scrap basket and put contents in bag to carry downstairs.
Shut windows, draw shades down half-way, and arrange curtains to hang smooth; then go to next room.
After the bedrooms are finished, begin the special weekly morning work for that day, sweeping rooms or cleaning bedrooms, silver, or brasses, or whatever it may be.
After the morning work is over, make yourself neat and be ready to assist at lunch table, if there are guests, or to go to the front door while waitress is serving lunch or dressing for the afternoon or is out or serving dinner.
In arranging the rooms for the night, first close the blinds, if desired, then draw down the shades, put soiled clothes in hamper, hanging up clothing in closets, putting back in its place anything that has been disarranged and leaving the room in order.
If there is a washstand in the room, remove waste water and fill pitchers.
If night pillows are used, remove day pillows and shams; if same pillows as day, take off shams, fold them carefully in their creases, and lay them where they will not get tumbled.
Remove bedspread, fold smooth. Open bed-clothing, turning down the corner on one side, for one person or on both sides for two.
Lay night-clothes neatly folded on the turned-down corner, placing wrapper at the foot with slippers by it.
If there is company be ready to assist the waitress.
The weekly duties in detail, such as the thorough cleaning of each room, bathroom, halls, bedrooms, silver and brasses, also the Sunday arrangements and afternoons and evenings out, should appear here at the end of the chambermaid’s book, but I cannot put it in for you, as it varies in different households and localities.
Description of the waitress’s book—Her general work
Under this head she was told what rooms, halls, stairs, etc., she had charge of (so that there could be no discussion between the maids); also, if the vestibule was under her charge, she was reminded that, as the entrance is the first impression people get of a house, nothing will make them think the waitress incompetent so quickly as an untidy vestibule and front hall, and that every morning the doormat should be shaken, the floor brushed clean, and the woodwork dusted; also the brasses rubbed up if they have become dull in between the weekly cleanings. It was made clear to her whether she made up her own room, washed her own clothes and bed-linen or aprons, or had any part in the family washing and ironing. Neatness in her work and person was spoken of—wearing checked gingham apron over her white one when doing such work as cleaning brasses and silver, so that if she had to go to the front door or answer any bell, she could slip it off easily and appear properly dressed with clean white apron; how necessary it was to have clean hands when waiting on the table and handling food; also about what she was expected to wear and what her mistress provided for her, and about asking her mistress for anything that she needed to do her work well.
Doing her work noiselessly was emphasized, especially opening and shutting blinds, windows, and doors, and how the windows should be opened top and bottom when airing to insure good ventilation, and that the door of the room should be kept closed during this airing in order not to chill the rest of the house. She was reminded that the dining-room needed more airing than any other room and should be aired a few moments after every meal, and also that the crumbs under the table should be brushed up after each meal.
The use of a tray was explained to her: that only small articles should be handed and removed on a tray when waiting on the table, and that at other times she should always hand things on a tray, if it were only a paper of pins. That promptness was necessary in answering bells, especially the front doorbell, cautioning her as to whom she should let in and who should wait outside the door, and that when any workmen, inspectors, and such people had any work to do in the house she should accompany them around wherever they go in her part of the house, and if they should go to other parts of the house call the chambermaid or cook to accompany them; also that she should not allow anything to be taken out of the house unless she had been told to do so by some member of the family.
It was impressed on her that she must find out, before going to the door, whether her mistress was in or out, so as never to keep any one waiting, and that she should open the door wide to let visitors in and then stand back to allow them to precede her, carrying a tray to the door for the cards, and, if they have no cards, offering a pencil and pad, which should always be kept in the front hall, for name or message.
It was also impressed upon her that when waiting on the table she should not speak unless spoken to, except when having a message to deliver; and in case of an accident, such as dropping a knife, fork, or plate, she should pick it up and take it into the pantry, immediately replacing it with a fresh one. She was directed, should anything be dropped on the carpet to wipe it up at once, or if water or wine should be spilled on tablecloth, to dry it without a word, covering the spot with a fresh napkin. She was told that in case of a wine or fruit stain on tablecloth or napkins she should draw the spot tightly over a bowl, as soon after the meal as possible, while the stain was fresh, and pour boiling water through it and thus remove the stain at once, and that the water must be really boiling, as hot water would only set the stain. She was also told how particular she should be when setting the table not to get finger marks on china, silver, or glass, and that if she should see holes in tablecloth or napkins she should call her mistress’s attention to it before letting them go to the wash; that when the table was set she should see that no drawers or doors of sideboard or china closet were left open, to look disorderly, and also that it was her duty to see that the carving-knife was sharp and that plates used for a hot course should be warm, and for a cold course, cold.
Leaving her pantry in nice order after every meal was mentioned, and that she should not let soiled towels collect there, but every day wash out the towels, dish cloths, and mop and hang them up to dry, once a week thoroughly washing, scalding, and ironing them, always keeping fresh ones on hand to take the place of soiled ones.
The importance of letting the chambermaid know when she went upstairs to get dressed for the afternoon or to go out, and also of telling her at the same time what message was to be given at the door, so as not to keep any one waiting, was impressed on her.
She was told that she should rise when spoken to by any of the family or guests; also it was explained to her that she was to do the duties of the chambermaid when the chambermaid was out.
Her daily work
Be up early, throw mattress and bedclothes over the foot of your bed to air.
After dressing, open windows top and bottom in your room, put pillows near window to air, closing the door of your room and always of any room you are airing (if the family is up), so as not to chill the rest of the house.
On your way downstairs open windows top and bottom in the part of the house which is in your charge, closing them after your breakfast in time for the dining-room to get warm for the family breakfast.
Your breakfast being over, set the family breakfast table, and if there is not time for dusting before their breakfast, quickly put back into place anything that has been put out of order the night before and make the room look comfortable.
If there has been a fire the night before, lay a fresh one ready to light and brush up the hearth.
Set the breakfast table, announce breakfast at the specified hour, and serve it.
When breakfast is over, wash all breakfast things and leave the pantry in perfect order.
Then begin the care of the rooms under your charge.
Pick up any scraps on carpet with carpet sweeper and go over the wooden floor with a dustless mop.
Dust window sills and all pieces of furniture, using two dust cloths, one to hold the furniture so that your hand will not leave a mark on it, and the other to dust with.
Empty scrap baskets and take contents downstairs.
If there are lamps, trim and clean them, wiping carefully the outside of the lamp and burner with damp cloth so that no oil will be left to make it smell.
Brush down stairs, holding dustpan under each step and wiping woodwork carefully.
Then begin the special morning work for that day, such as cleaning parlor, dining-room and pantry, silver, halls and library, or brasses.
This work should be accomplished in plenty of time to set the lunch table without hurry.
Announce lunch at the usual hour, and after it has been served and you have had your own and washed the lunch things, dress yourself for the afternoon in a neat black dress with fresh white apron and plain linen collar and be ready at three-thirty to wait on the door.
If you haven’t had a chance before this, polish the steel knives with knife polish and board that comes for the purpose so that they will be bright for dinner.
Be ready to serve tea promptly in the afternoon if desired by your mistress.
As it gets dark, draw down the shades, light the regular lights that your mistress has specified, and set the table for dinner in time to do it nicely, announcing it at the appointed hour, waiting on it, and then taking your own dinner. After your dinner, remove whatever is left on the table; take off, fold up, and put away tablecloth; wash the dishes, and leave pantry in nice order.
If there are no guests, take in the doormat, close and lock front door and any windows desired by your mistress, at the hour appointed by her.
Miscellaneous notes for the waitress Washing dishes, etc.
In washing the dishes, always do the cleanest things first, in this order; glass, silver; then cups and saucers, plates, and other dishes. Empty every glass and cup, and scrape clean every plate or dish (with a plate scraper, that comes with a rubber edge and is consequently noiseless), before putting them in the water. Don’t let pitchers or glasses stand with milk in them, but rinse them at once before putting them in the water so that it will be easy to wash them. Don’t put many things into the water at a time or different kinds of things, such as teapot, sauce boat, and dinner plates; for the water will cool too quickly when so full and the plates will get chipped and spouts broken. Change the water frequently. When washing the silver, always include trays in daily use even if they do not seem soiled. Use plenty of fresh very hot suds, and, after washing the silver well, put it on the drainer and pour boiling hot water over it. This heat will almost dry it, then rub quickly with clean dish-cloth and put all the pieces at once where they belong before they can get spattered; setting them down with a dish towel to prevent finger marks. This will keep the silver so bright that the weekly cleaning is a much easier matter. The china should be rinsed just as you have the silver, only not using such very hot water. Remember that silver and brasses cannot be made bright by slow rubbing, but that you must rub them briskly.
Care of the dining-table
If the dining-table has a high polish, be careful always to put a tile or tray or a linen mat lined with asbestos under anything that is hot, otherwise a bad spot will be made. If the table has an oil finish heat will not injure it and a damp cloth will remove any spot. Two or three times a week such a dining-table should be rubbed over well with a soft cloth on which two or three drops of boiled linseed oil have been put. Too much oil will only make the table sticky and in condition to catch dust. But just a very little, rubbed in well, will, in time, give it a high polish of which you will be proud. These oiled rags are very dangerous to keep in the house, as they catch fire of themselves without any flame coming near them. Either keep them hanging on a clothes-line in the yard or else indoors in a metal box.
The weekly duties in detail, such as the thorough cleaning of dining-room, parlor, pantry, halls, silver, brasses, etc., and the Sunday arrangements and afternoons and evenings out, should appear here at the end of the waitress’s book, but, as I said before, I cannot put it in for you because that is something you have to arrange for yourself.
Description of the cook’s book
Her general work
Under this head the cook was told definitely just what rooms, closets, halls, steps, etc., she was expected to clean; whether she was expected to put any coal on the furnace or look after its drafts between the visits of the furnace man; whether she had any washing and ironing to do; how careful she should be to scrub out every part of the refrigerator once or twice a week with soda and hot water, household ammonia, or some such thing, airing it well afterwards and taking the opportunity before a fresh piece of ice was put in thoroughly to clean out the ice compartment; also the drain pipe for that compartment with a brush that comes especially for this; also that she should be careful to empty the pan under the refrigerator frequently to prevent its overflowing and rotting the floor; that the milk and butter should be kept in a compartment by themselves, and no food with strong odor, such as pineapples or melons, be put in the refrigerator with it as their flavor would be absorbed by the milk and butter which would taste bad in consequence; also that no hot food or articles wrapped in paper should be put into the refrigerator. She was cautioned not to let any scraps get into the sink pipes, but to scrape clean all plates, pots, or dishes after each meal, into a strainer kept for the purpose in the corner of the sink and frequently emptied into the garbage, and that once a week she should wash down the pipes with boiling water and lye. She was reminded that the kitchen towels should be washed in hot suds every day and thoroughly boiled once a week; that the pudding-bags or any straining-cloths should be washed after each using and put away dry and clean.
It was especially impressed upon her to keep the dumb waiter shut and any door that would allow the kitchen odors to get into the house.
The signals to the waitress during the serving of the meals were explained to her (for instance, one bell for taking course off the range, two bells to send to pantry) to prevent delay between courses; also she was told that hot food should be served on a warm platter and cold food on a cold one. In order to serve the meals promptly on time, she was reminded to see every day whether her clock agreed with her master’s. The fact that the ovens would not bake well unless the flues of the range were cleared at least once a week of all ashes, and that this should be done in the morning before the range fire was hot, was explained to her; also that when a hot fire was not needed for immediate use the dampers and drafts should be closed to prevent waste of coal and kindlings. She was cautioned not to waste anything, but to lay aside all left-over food for her mistress to see and decide about; also not to use the nice china when putting food away in the refrigerator, for fear it might get broken. The importance of being neat and clean both in her cooking and person, washing her hands before handling food, and wearing neat cotton aprons and dresses was emphasized. She was told that no visitors should be allowed in the kitchen during meals and that she should not let workmen, etc., go into the house except by permission of her mistress and accompanied by one of the other maids whom she should notify; also that the responsibility of keeping the outside kitchen door and gate locked was hers as well as the locking-up of her department at night.
Her daily work
On getting up, throw mattress and bedclothes over the foot of your bed to air.
After dressing, open windows top and bottom in your room, putting pillows near window to air and closing the door of your room so as not to chill the house.
Have the range fire going in time to have plenty of hot water for the family baths.
The range fire burning brightly, prepare the maids’ breakfast (if that comes first) and put the family cereal on to cook during your meal and anything else that requires long cooking.
Cook the family breakfast.
After both breakfasts are over, put the kitchen in order and be ready to take your mistress’s orders for the day, going with her to the ice-chest and showing her the left-overs there and in the wire safe.
When your mistress comes into the kitchen, rise and remain standing while she is there.
When her visit is over, make your first duty the preparing and serving of food well and on time, the other duties being fitted in between, till the last meal is over and the time has come to arrange the kitchen for the night, when you should put away all food in the refrigerator or wire safe, wipe the tables off, brush up the hearth, and leave nothing to attract mice or water-bugs or near enough the stove to catch fire.
If the range fire is made new every day, place kindlings, coal, and paper in a convenient place ready for use before going to bed, to avoid delay in the morning, and before leaving the kitchen see that all windows, doors, and gates in your department are securely locked.
Miscellaneous notes for cook—Making the range fire if it is never allowed to go out
About half an hour before leaving the kitchen for the night, put coal on, open the drafts, and, when the fire is hot, fill up well with coal, then check the drafts and leave them checked so that the fire will smoulder all night. In the morning, open the drafts, shake down the grate, put on a little kindling and fresh coal, and the fire will burn brightly in a short time.
Making the range fire if started fresh every morning
Shake the ashes out thoroughly, picking out pieces of coal only partly burned to be used again and putting ashes in ash can to be taken away. Put loose rolls of paper in, then kindlings laid crosswise and far enough apart for a draft of air to go through freely, then light the papers, turning the dampers to make a draft. When the kindlings are burning well, put the coal on in small quantities at first, adding more when this is well started.
Before starting the first fire after the house has been closed, burn newspapers in the range to warm the chimney and thus prevent its smoking by starting an upward draft.
Sunday arrangements, also afternoons and evenings out in detail, should come here.