The complete servant / Being a practical guide to the peculiar duties and business of all descriptions of servants, from the housekeeper to the servant of all-work, and from the land steward to the foot-boy. With useful receipts and tables

by servant Samuel Adams; Sarah Adams

On her first going into a family the Cook will do well to inform herself of the rules and regulations of the house,—the customs of the kitchen,—the peculiarities of her master and mistress,—and above all, she must study, most sedulously, to acquire a perfect knowledge of their taste; which, when attained, will most probably lead to her permanent establishment in the sovereignty of the kitchen.

She will enter into all the economical plans of her employers, and endeavour to make the most of every thing, as well for the sake of her own character as for their interest. Not forgetting, that “wilful waste makes woful want.”

She will consider the encomiums of her master and mistress as her highest praise, and will accept even their admonitions as pleasing proofs of their desire to make her useful to themselves, and to enhance her own confidence and consequence.

The presidency of the kitchen being a situation of great trust and responsibility, she will best evince her sense of the confidence reposed in her by her anxiety to please, and a sedulous regard to the health and comforts of the family, which are, necessarily, in her keeping; governing her whole conduct by that most excellent moral maxim “Do unto others as you would they should do unto you.”

To be well qualified for every situation, the Cook must not only understand the business of the kitchen, but must be a good judge of provisions, as in many families, where there is no housekeeper, she will be required to go to market. She must also be able to keep an account of the current expenses of the family; and to examine, check, and pay the tradesmen’s bills, which she will have to settle with her mistress weekly, or when required.

The Cook should give directions to her assistants to rise early, particularly when a great dinner is to be dressed, that so every thing may be got quite ready in the kitchen to begin business as early in the morning as possible; else, nine times out of ten, the dinner will be too late: and it must always be recollected that “things done in a hurry are never well done,” and that, “an hour lost in the morning may be run after the whole day, but never overtaken.” Besides, to have every thing properly dressed, and to be punctual, as to time, with the dinner, will afford great satisfaction to her employers, and do credit both to them and to herself. Having learnt the precise time of dinner, she must not fail to be punctual.

Cleanliness, in every branch of domestic concerns cannot be too forcibly inculcated, and in the business of a Cook, particularly, it becomes a cardinal virtue. Cleanliness and neatness of person and dress are not less important in her than the arrangement of the kitchen and larder, and all her operations.

Boiling.

The boilers, saucepans, and other vessels, to be used for culinary purposes, must be kept perfectly clean and well tinned. Block tin saucepans, &c. are safest, and perhaps best for these purposes.—When washed they should be dried by the fire, before they are put away; and they should always be wiped out again, with a clean dry cloth, immediately before they are used. This is to be done chiefly to prevent rust, and its baleful effects.

Poultry, and every kind of meat, both fresh and salted, should be washed and wiped dry, and then dredged well with flour, before it be put into the boiler, or pot; this will prevent its being soiled in the water, and will, also, prevent its looking greasy, when taken up.