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

But, by whomsoever the provisions may be bought, it behoves the housekeeper to examine them as they come in,—to see that in weight and measure they agree with the tickets sent with them,—and to make the necessary arrangements, in conjunction with the cook, for their due appropriation.[7]

Besides being a good market-woman, the housekeeper ought to be ready at figures, and to understand the nature of common accounts, as it will generally be her business to keep the detailed accounts of the family, to examine the tradesmen’s bills by the checks, to pay them, and pay for all miscellaneous articles as they are brought in, for which vouchers must be given, to be produced when the account is settled; and to avoid the possibility of mistake, this should be done weekly, or at short and stated periods; for this purpose, a book must be kept, in which entry should immediately be made, of all monies paid, and in the evening, the book should be cast up, and compared with the cash in hand, by which means, any omission that might have taken place in the course of the day may easily be recollected and set right, and the account will be ready for inspection when called for.

The elegant and tasteful arrangement of the table is a very essential object in every Establishment; and when that department devolves on the housekeeper, will require her very serious consideration; as much of the credit and respectability of the family will depend on her.—Economy, taste, and tact must necessarily be displayed, and its execution involves much judgment, great attention, and unceasing assiduity. In order to have a table well served, and tastefully arranged, the skill and ingenuity of the cook, as well as the housekeeper, will be required—of the cook to dress it according to the fashion, and of the housekeeper, afterwards, to see that it be dished and served up according to the present costume.[8]

The etiquette of the table being arranged by the bill of fare, previously made out, and the dishes laid in order below stairs; it is the province of the housekeeper, when dinner is served up, to see that the butler has placed them properly on the table above; this requires a quick glance of the eye, and a correct taste to measure distances,—and to see that the dishes accord with each other, and thereby form a pleasing, inviting, and well-grouped picture.[9]

The housekeeper will employ the little leisure time she may have before the servants’ dinner hour, which in most families is generally early, in preparing the best pastry, or in doing any other things she can assist in, preparatory to the family dinner; at any rate, she will look around and see that the household business is, every where, going on regularly, and the culinary preparations getting forward. She then takes her seat at the head of the table, in the steward’s, or her own room, with the principal female servants and the men not in livery. In this situation she will have to carve, and as she will occasionally be required to assist the cook in dissecting a dish to be sent up stairs, it is indispensably necessary that she be proficient in the art of carving: and besides, to carve meat well, is a great saving.[10] It would argue prudence and economy in her, to see that the pieces of bread which are brought down stairs, be eaten at this table, or in the servants’-hall, and it would be extravagance to suffer new bread to be eaten below stairs.

When the dinner is gone up, her attention will be directed to the dessert, which she prepares and lays out in her own room, previous to the removal of the cloth above stairs; when she makes her appearance with it, and arranges it on the dining-room table.

The Housekeeper now begins to find herself at leisure; by this time too, the maids will have done the principal part of their work above stairs, and the cook, kitchen-maid, and scullion, have washed up, and cleared away every thing, and cleaned up the kitchen.—After tea, the provident housekeeper will begin to think about to-morrow; evening being the best time for preparing all things that are likely to be wanted soon.—Small quantities of spices should be pounded and ground, and laid by in bottles, well corked, ready for use.—Much less spices are necessary, in gravies, &c. when thus prepared, than when boiled whole.—Raisins may be stoned, if wanted next day.—Currants may be washed, picked, and perfectly dried. White sugars should be broken, or pounded, rolled with a bottle, and sifted. Some of the oranges and lemons, to be used for juice, should be pared, and the rind put by to dry; and of some, when squeezed, and the pulp scraped out, the rinds may be kept dry for grating.

[The Salary of the Housekeeper is from twenty-five to fifty guineas per annum, dependent on the extent of the family, and the nature of the business she undertakes.]

Useful Memorandums.

Provisions that will keep, should be laid in in quantities when cheapest, to be ready when wanted.—The best of all kinds are the most economical, not only because they are best, but also, because they go furthest.