The Expert Maid-Servant

by Christine Terhune Herrick

On Tuesday morning it is also well to get an early start in order to make a good beginning on the ironing. The same rule of early rising will be found helpful when there is any piece of extra work to be accomplished. A prompt beginning gives time for rest in the latter part of the day.

THE COOK

Rise at six o'clock and be down-stairs by six-thirty. Open draughts of furnace and put on a little coal. Fill the kettle and put the cereal over the fire. Make ready the materials for the breakfast. When the furnace fire has come up put on more coal and close draughts. Open the windows of the cellar, air the pantry, and see that the kitchen is in good order, the stove blacked, etc. After the family and the kitchen breakfast inspect the contents of the pantries and refrigerator and plan with the mistress for the best use that can be made of left-overs. If soup is to be made it should be put over now, and desserts that are to be served cold should be prepared. The ice-box must be scoured out with hot water and soda three times a week, the shelves of the pantry and the refrigerator wiped off every day.

Each morning see what is wanted in the way of groceries and other provisions, and make a list of what is lacking, to be handed to the mistress before she goes to market. After the luncheon and dinner are planned there will probably be time to do a little work outside of the kitchen before the hour for making ready for luncheon. Never be behindhand in such preparations so that the waitress is delayed in serving. Keep the luncheon hot after it comes from the table, and have the kitchen table set ready for the maids.

In the afternoon there is usually time for resting and changing the dress. The beginnings of the dinner should be made in season and the utensils used should, as far as possible, be washed as fast as they are done with in order to prevent a clutter of work when the meal is over. Wash the pots and pans in which the dinner is cooked as soon as the food is out of them. Scalding water should be put into a vessel as soon as you have finished using it. Scald out towels and fish and jelly cloths as soon as you have done with them. Keep the sink clean, and wash it out thoroughly after each meal.

THE WAITRESS AND CHAMBERMAID

Rise at six o'clock and be down-stairs at six-thirty. Open and air the rooms on the first floor, brush off the steps, sweep out the halls, and brush down the stairs. Brush up the drawing-room or go over the floor with a carpet-sweeper, wipe up the hard-wood floors, and dust the rooms. If the woodwork is painted, spots must be wiped from it. Take hot water up to bedrooms half to three-quarters of an hour before breakfast, according to directions previously given by mistress. Wait on table during the early part of the meal. Pass the fruit, offering it from the left side. Take off fruit-plates from the right side, putting porridge service in the place of the plate removed. Offer porridge, as sugar and cream, from the left side, remove soiled porridge service from right side, putting hot plate in its place. Offer other dishes from left side, or if the plate is served by the carver, put it in front of the guest from right side. Place cup and saucer on the right, offer sugar and cream from the left.

When dismissed after the service of breakfast, go up-stairs to the bedrooms and proceed with them as directed previously in duties of "General-Housework Maid." Have breakfast when summoned by cook, clear table, and prepare dishes for washing. Return to the bedrooms, finish the work there and in the bath-room, and then wash dishes, put them away, and despatch other work of the dining-room. See if silver needs cleaning and that table-linen is in order. Polish brasses, rub off furniture, wash windows, or attend to other work of this sort. Make butter-balls for the next meal. Clean and fill lamps.

Set table for lunch according to previous directions. Wait as at breakfast. Be careful that no glass is allowed to become empty, and keep a watch on the plate of each guest, offering to replenish it as it is emptied.

After luncheon clear the table before going to luncheon in the kitchen. Wash dishes and dress for the afternoon, requesting the cook to answer the bell while you are in your room. Be in readiness to attend the door during the afternoon. Make the tray ready for tea at five o'clock, and carry it in at the appointed hour without waiting for the order. If the salad is in your care, prepare it in time and see that the mayonnaise, if this is needed, is made in season. Set the table according to directions already given. At dusk draw down the shades and light gas and lamps in hall and drawing-room.