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- margin:2em 10% 0 10%; } - .box2 {border-style: double; border-width:thick; padding:1em; - margin: 0 25% 1em 25% } - h2 {font-size: 1.5em } - .blackletter {font-family: "Old English Text MT", Gothic, serif; } - - - h1.pgx { text-align: center; - clear: both; - font-weight: bold; - font-size: 190%; - margin-top: 0em; - margin-bottom: 1em; - word-spacing: 0em; - letter-spacing: 0em; - line-height: 1; } - h2.pgx { text-align: center; - clear: both; - font-weight: bold; - font-size: 135%; - margin-top: 2em; - margin-bottom: 1em; - word-spacing: 0em; - letter-spacing: 0em; - page-break-before: avoid; - line-height: 1; } - h3.pgx { text-align: center; - clear: both; - font-weight: bold; - font-size: 110%; - margin-top: 2em; - margin-bottom: 1em; - word-spacing: 0em; - letter-spacing: 0em; - line-height: 1; } - h4.pgx { text-align: center; - clear: both; - font-weight: bold; - font-size: 100%; - margin-top: 2em; - margin-bottom: 1em; - word-spacing: 0em; - letter-spacing: 0em; - line-height: 1; } - hr.pgx { width: 100%; - margin-top: 3em; - margin-bottom: 0em; - margin-left: auto; - margin-right: auto; - height: 4px; - border-width: 4px 0 0 0; /* remove all borders except the top one */ - border-style: solid; - border-color: #000000; - clear: both; } - </style> -</head> -<body> -<h1 class="pgx" title="">The Project Gutenberg eBook, Letters to a Young Housekeeper, by Jane Prince</h1> -<p>This eBook is for the use of anyone anywhere in the United States -and most other parts of the world at no cost and with almost no -restrictions whatsoever. You may copy it, give it away or re-use it -under the terms of the Project Gutenberg License included with this -eBook or online at <a -href="http://www.gutenberg.org">www.gutenberg.org</a>. If you are not -located in the United States, you'll have to check the laws of the -country where you are located before using this ebook.</p> -<p>Title: Letters to a Young Housekeeper</p> -<p>Author: Jane Prince</p> -<p>Release Date: September 11, 2020 [eBook #63180]</p> -<p>Language: English</p> -<p>Character set encoding: UTF-8</p> -<p> </p> -<p>***START OF THE PROJECT GUTENBERG EBOOK LETTERS TO A YOUNG HOUSEKEEPER***</p> -<h4 class="pgx" title="">E-text prepared by Charlene Taylor, Barry Abrahamsen,<br /> - and the Online Distributed Proofreading Team<br /> - (<a href="http://www.pgdp.net">http://www.pgdp.net</a>)<br /> - from page images generously made available by<br /> - Internet Archive<br /> - (<a href="https://archive.org">https://archive.org</a>)</h4> -<p> </p> -<table border="0" style="background-color: #ccccff;margin: 0 auto;" cellpadding="10"> - <tr> - <td valign="top"> - Note: - </td> - <td> - Images of the original pages are available through - Internet Archive. See - <a href="https://archive.org/details/letterstoyoungho00prin"> - https://archive.org/details/letterstoyoungho00prin</a> - </td> - </tr> -</table> -<p> </p> -<hr class="pgx" /> -<p> </p> -<p> </p> -<p> </p> - -<div class='figcenter id001'> -<img src='images/cover.jpg' alt='' class='ig001' /> -</div> -<div class='pbb'> - <hr class='pb c000' /> -</div> -<div> - <h1 class='c001'><span class='xxlarge'>LETTERS TO A YOUNG<br />HOUSEKEEPER ❧ ❧</span></h1> -</div> -<div class='pbb'> - <hr class='pb c002' /> -</div> -<div class='box2'> - -<div class='nf-center-c0'> -<div class='nf-center c003'> - <div><span class='xxlarge'><i>Letters to a</i></span></div> - <div><span class='xxlarge'><i>Young Housekeeper</i></span></div> - <div class='c004'>BY</div> - <div class='c000'><span class='xlarge'><i>Jane Prince</i></span></div> - </div> -</div> - -<div class='figcenter id002'> -<img src='images/publogo.jpg' alt='' class='ig001' /> -</div> - -<div class='nf-center-c0'> -<div class='nf-center c002'> - <div>BOSTON & NEW YORK</div> - <div class='c000'><span class='xlarge'><i>Houghton Mifflin Company</i></span></div> - <div class='c000'>The Riverside Press Cambridge</div> - <div class='c000'>1917</div> - </div> -</div> - -</div> -<div class='pbb'> - <hr class='pb c003' /> -</div> - -<div class='nf-center-c0'> -<div class='nf-center c002'> - <div><span class='small'>COPYRIGHT, 1917, BY HOUGHTON MIFFLIN COMPANY</span></div> - <div class='c000'><span class='small'>ALL RIGHTS RESERVED</span></div> - <div class='c003'><span class='small'><i>Published February 1917</i></span></div> - </div> -</div> - -<div class='pbb'> - <hr class='pb c002' /> -</div> - -<div class='nf-center-c0'> -<div class='nf-center c002'> - <div>TO</div> - <div class='c000'><span class='large'>MY SISTER</span></div> - <div class='c003'>AT WHOSE SUGGESTION THESE LETTERS</div> - <div class='c000'>WERE WRITTEN FOR SOME</div> - <div class='c000'>YOUNG FRIENDS</div> - </div> -</div> - -<div class='pbb'> - <hr class='pb c002' /> -</div> -<div class='chapter'> - <h2 class='c005'>❧ TABLE OF CONTENTS ❧</h2> -</div> -<table class='table0' summary=''> -<colgroup> -<col width='85%' /> -<col width='14%' /> -</colgroup> - <tr> - <td class='c006'>1. Economy in the Household</td> - <td class='c007'><a href='#ch01'>1</a></td> - </tr> - <tr><td> </td></tr> - <tr> - <td class='c006'>2. The Budget</td> - <td class='c007'><a href='#ch02'>17</a></td> - </tr> - <tr><td> </td></tr> - <tr> - <td class='c006'>3. Servants</td> - <td class='c007'><a href='#ch03'>29</a></td> - </tr> - <tr><td> </td></tr> - <tr> - <td class='c006'>4. Maid of all Work</td> - <td class='c007'><a href='#ch04'>57</a></td> - </tr> - <tr><td> </td></tr> - <tr> - <td class='c006'>5. Weekly Cleaning</td> - <td class='c007'><a href='#ch05'>73</a></td> - </tr> - <tr><td> </td></tr> - <tr> - <td class='c006'>6. Family Meals</td> - <td class='c007'><a href='#ch06'>85</a></td> - </tr> - <tr><td> </td></tr> - <tr> - <td class='c006'>7. Duties of Servants</td> - <td class='c007'><a href='#ch07'>103</a></td> - </tr> - <tr><td> </td></tr> - <tr> - <td class='c006'>8. Behind the Scenes at a Dinner</td> - <td class='c007'><a href='#ch08'>137</a></td> - </tr> -</table> -<div class='pbb'> - <hr class='pb c003' /> -</div> - -<div class='nf-center-c0'> -<div class='nf-center c003'> - <div><span class='xxlarge'>LETTERS TO A YOUNG</span></div> - <div><span class='xxlarge'>HOUSEKEEPER ❧ ❧</span></div> - </div> -</div> - -<div class='chapter'> - <h2 id='ch01' class='c005'>CHAPTER I <span class='c008'>⬩</span> ECONOMY<br />IN THE HOUSEHOLD</h2> -</div> -<div class='c009'><span class='sc'>York Harbor</span>, <i>June 20</i>.</div> -<p class='c010'><i>Dear Penelope</i>:</p> -<p class='c011'>You have no idea how your plaintive -little “wail” in the form of a letter -went right to my heart, or what memories -long forgotten it brought back to me of -my early married life. You are perfectly -right in thinking that I too had my “experiences,” -and I am so pleased that you -came to me to see if I could help you by -recalling what I actually went through -myself and what those “experiences,” -almost tragic to me at the time, brought -about in the way of remedies.</p> - -<p class='c011'>I have no doubt that it will seem “like -a leaf out of your own book” when I tell -you that when we began housekeeping I -started, as a matter of course, in about -the same way of living that I had been -accustomed to in my mother’s house. This -was my standard and I knew no other. -What was my horror to find, when the -end of the month came, that I was taking -so much for table expenses that we had -little left for anything else. This discovery -nearly reduced me to tears, for we -had both been brought up as you have, -with a great dread of living beyond our -means.</p> - -<p class='c011'>Our first thought was to move into a -house with lower rent, but, after considering -the question from all points of -view, we decided to remain where we -were and find some other way of cutting -down our expenses. This was a difficult -problem for any one so inexperienced -and who had never had to think much -about economy, but it was the very same -problem that you are facing in very much -the same way, and I did just what you -are doing, consulted a friend in whom -we had confidence and who had had years -of experience. This consultation encouraged -me to feel that there were many -changes I could make in our way of living, -and I was honestly amazed to find how -much that seemed necessary for the table, -just because I had always been accustomed -to it, was not necessary at all, but -that one was quite as well off without -it.</p> - -<p class='c011'>I came home full of enthusiasm to see -what I could do. Then came a serious -settling down to the subject and a careful -looking into ways and means. Together -my husband and I talked over -his income and decided what proportion -we should allow for the table. The next -month was to be a practice month, carefully -watching how the money went, in -order to make a plan for other months. -How interesting it seemed! It meant that -I had a vocation as well as my husband; -that, by careful thought, I could make -him feel that it was worth while to work -hard if what he earned went just as far as -it could and if when he came home tired -he found my part attended to so well -that the home was comfortable and serene. -For why, if he went faithfully to -his business daily, as a matter of course, -in order to give me the wherewithal to -run the house, should not I do my part -as seriously and faithfully?</p> - -<p class='c011'>From that time economy and the management -of the household took a new -interest, and what had been drudgery became -a fascinating puzzle. I plunged into -the study of good cookery books, learning -all I could about the different cuts of meat, -how to tell good fowl, etc., so that I -could choose well and make the money -go as far as possible. In this search I -discovered that the cheaper cuts of meat -are sometimes the most nourishing and -can be made tender by long cooking and -very palatable in various ways. I also -learned a great many different receipts -for cooking the less expensive vegetables -and serving them in an attractive way to -give variety with the least expense.</p> - -<p class='c011'>I then started with my practice month -in this way: I bought groceries in small -quantities, only as much as we needed -for a few days at a time, asking the price -of things and keeping an account of them -to check off with the bill when it came -at the end of the month. Bills are a torment -with a small income, so, while I -found the bills for staple groceries, ice, -and milk almost a necessity, I paid cash -for all other articles of food; that is, meat, -vegetables, fish, eggs, butter, etc. I went -to market two or three times a week buying -and paying for everything on the -spot and seeing everything weighed and -measured that was sold in that way. At -the end of this practice month I made -a list of what we had used in groceries, -ice, and milk, and also added together all -the cash spent on the other articles of food. -With the grocery list in hand, at the beginning -of the second month, I laid in a -complete supply of groceries for the whole -month, keeping it in a storeroom and giving -out each morning enough for the day’s -needs. Of course some months we used -a little more, some a little less, but it averaged -pretty even and was a good guide. -I laid in laundry soap by the box, because -to keep a box ahead, if you can, is the best -economy, for it lasts twice as long if it is -stacked on shelves with spaces between -the cakes so that it can dry thoroughly -before using.</p> - -<p class='c011'>The amount of groceries, milk, and ice -we should use per month having been decided -upon as nearly as I could, we divided -the <i>cash</i> I had spent on the other -food during this practice month by 30, -to see what allowance this would give me -per day. Then, when I went to market I -took with me in my marketing purse only -the exact sum we allowed for the number -of days for which I was marketing. -Otherwise I felt sure I should spend too -much, as the markets are so tempting and -human nature so frail!</p> - -<p class='c011'>Luxuries we did not have; we were -young and did not need them and we -have never regretted that we saved them -in order to have them in our old age. -Finding fancy groceries expensive, I did -not buy them, but tried to put the money -we had allowed ourselves for the table -into nutritious food. Before going to market -I used to make a rough outline ahead -of the meals and take with me a list of -what was needed for them. One is much -more apt to have variety by thinking -ahead, and taking a list to market is an -economy, for, while one may change it -after getting there, and substitute one -article of food for another, still there is -less likelihood of getting unnecessary -things.</p> - -<p class='c011'>Money spent on a few good cookery -books is well spent, for without their suggestions -one is apt to fall into a rut, and -this the family cannot forgive. No cook -left to herself does her best. She needs -constant supervision; to be told, “a little -more salt here,” “more sugar there,” -“slower cooking,” etc., and also to be -praised for what is good. If the praise is -not given, the cook gets discouraged; if -mistakes are overlooked, she gets careless. -As some cooks don’t take correction -pleasantly, however well given, you will -find that it works best to give it at the -end of your morning talk when all the -ordering is finished.</p> - -<p class='c011'>In beginning with a new cook, it is -well to explain at once to her that you -want her to lay aside everything that is -left over, if only a tablespoonful, putting -it into the wire safe or refrigerator for -you to decide about the next morning. -This is not generally done by American -housekeepers, so that, at first, cooks are -apt to think you are mean unless you explain -to them cheerfully and pleasantly -that it is in order to have a greater variety -and that this is one of the reasons -that the French cookery is so good.</p> - -<p class='c011'>You will find in some of your receipt -books about the French <i>pot-au-feu</i> and -can learn from this how to manage -your own soup pot, using the bones left -over from roasts, etc., to start a stock and -varying this soup each day with left-overs, -such as even a tablespoon of peas or -some spinach (strained), or string beans, -tomatoes, shreds of lettuce, or creamed -oyster plant. This may not <i>sound</i> especially -good to you, but my cook now -makes soups that surprise me by their -good flavor and variety in just this way.</p> - -<p class='c011'>These left-overs also make good salads, -sometimes the basis being potatoes, -to which is added a few beets, a little -shredded lettuce, or, in addition, some -meat chopped up, each thing being too -small a quantity in itself for any one dish. -Thus, a hearty and good salad or a hot -dish is evolved from what many people -allow to be thrown away. I would advise -you to study some of the scientific -diet menus that are published now and -find out the relative values in nutriment -of the different foods. Among the ideas -of value to you you will discover that -there are many foods, such as cheese, -peas, lentils, and beans, which take the -place of meat. As, for example, one -pound of cheese equals two pounds of -beef in nutriment.</p> - -<p class='c011'>Eloise is at my elbow imploring me to -stop writing and give <i>her</i> some advice -about her dress for Mrs. Blake’s fancy -ball, so I mustn’t run on any more. -Don’t hesitate to tell me anything that -troubles you, for it will be such a pleasure -to me if I can help you.</p> -<p class='c012'>Very affectionately yours,</p> -<p class='c013'><i>Jane Prince</i>.</p> -<p class='c014'>P. S. Some days, when you don’t feel -well, it is hard to think of the menu, so I -would advise you, whenever you have -tried a receipt and found it good, to write -in a blank book, kept for the purpose, the -name of the dish, the title of the cookery -book, and the page on which you found -the receipt; thus: “<i>Fish pudding</i>, Mary -Ronald’s Century Cook-Book, page 123.” -Before you know it you will have a book, -not of receipts, but of suggestions, which -will tell you just where to look for the -sort of dish you want for breakfast, lunch, -or dinner. In order to make it perfectly -easy to turn at once to any especial dish, -divide the blank book, before you make -any entries in it, into as many sections as -may be convenient, leaving several pages -to each section:</p> - -<div class='lg-container-l c015'> - <div class='linegroup'> - <div class='group'> - <div class='line'>So many pages for <i>relishes</i></div> - <div class='line'>So many pages for <i>soups without meat</i></div> - <div class='line'>So many pages for <i>meat soups</i></div> - <div class='line'>So many pages for <i>fish soups</i></div> - <div class='line'>So many pages for <i>fish receipts</i></div> - <div class='line'>So many pages for <i>entrées</i></div> - <div class='line'>So many pages for <i>meats</i></div> - <div class='line'>So many pages for <i>vegetables</i></div> - <div class='line'>So many pages for <i>salads</i></div> - <div class='line'>So many pages for <i>desserts</i></div> - <div class='line'>So many pages for <i>lunch dishes</i></div> - <div class='line'>So many pages for <i>breads and cakes</i></div> - <div class='line'>So many pages for <i>eggs</i></div> - </div> - </div> -</div> - -<p class='c011'>Can’t you imagine the relief such a -book would be in an emergency and how -valuable it would become after a while -because it has references only to tried -receipts?</p> -<p class='c012'>Devotedly yours,</p> -<p class='c013'><i>Jane Prince</i>.</p> -<div class='pbb'> - <hr class='pb c003' /> -</div> -<div class='chapter'> - <h2 id='ch02' class='c005'>CHAPTER II <span class='c008'>⬩</span> THE BUDGET</h2> -</div> -<div class='c009'><span class='sc'>York Harbor</span>, <i>July 30</i>.</div> -<p class='c010'><i>Dear Penelope</i>:</p> -<p class='c011'>Your letter came this morning -and you needn’t apologize at all for writing -me again so soon, for I am always -delighted to hear from you. It is very -evident that you have an attack of the -blues, so I am writing you at once—now -that I have a little spare time—to see if -I can’t help you out of them as quickly -as possible. Being terribly busy this -week you must forgive me if I plunge -at once into the subject and end when I -have said my say, without any bits of -gossip to enliven the letter. I will tell -the girls to write you all the latest news.</p> - -<p class='c011'>It isn’t at all surprising that you -feel as though economy were drudgery -when you are simply trying to live on just -as little as you can with no other object -in view. What Dr. Richard Cabot says -in his book that you and I read together -is so true, “<i>Work</i> is doing what you don’t -now enjoy for the sake of a future which -you clearly see and desire. <i>Drudgery</i> is -doing under strain what you don’t now -enjoy and for no end that you can appreciate.”</p> - -<p class='c011'>Now that you tell me you have started -the plan of laying aside a certain sum for -marketing and find it works well, and that -it is interesting to see how far you can -make a particular sum of money go in this -department, I am encouraged to do some -more suggesting along the same lines. I -would advise you to take a quiet time, -when your husband is not tired, and together -think carefully over what all your -other regular expenses are, making a list -of them something like this: rent; service; -lights; fuel; ice; milk; cab and car-fare; -doctor’s bills and medicine; postage; incidentals; -presents; travel; charity; marketing; -groceries; your dress; your husband’s -clothes; amusements. <i>Some of -these items</i>, such as doctor’s bills and -medicine, belong to the unexpected and -you cannot make an allowance for them. -<i>Others</i>, such as light, fuel, milk, etc., -after some experience, you can make an -approximate allowance for. <i>But there are -some</i>, such as rent, service, charity, dress, -etc., that you have under your control -and for which you can make a definite -allowance. Now, let us see if we can’t turn -drudgery into pleasant work. You have -already put aside a definite sum for marketing; -decide also upon a definite sum, -that seems reasonable and liberal to you -both, for some of the <i>other accounts that -are under your control</i>, and think what fun -it would be at the end of the month to -surprise your husband with savings from -any of these accounts and occasionally -to use this money for a little spree which -you both can enjoy, or for some much-needed -article for one of you or for the -house, or else to put into a nest-egg for -the future. You will find that you can -do this if you “cut your garment according -to your cloth.”</p> - -<p class='c011'>Of course, in order to know just what -you have saved on any one item of your -account, you would have to keep a careful -record of everything that you spend, and -this you can do only by carrying a list -with you when shopping and writing -down at the time the cost of everything -you buy. At the end of each month separate -these expenditures, whether paid for -by cash or check, into their separate items, -adding all of one kind together under one -head, thus:</p> - -<table class='table1' summary=''> -<colgroup> -<col width='33%' /> -<col width='33%' /> -<col width='33%' /> -</colgroup> - <tr> - <td class='c016'>Jany.</td> - <td class='c006'>Rent</td> - <td class='c007'>$45.00</td> - </tr> - <tr> - <td class='c016'> </td> - <td class='c006'>Dress</td> - <td class='c007'> </td> - </tr> - <tr> - <td class='c016'> </td> - <td class='c006'>Gas</td> - <td class='c007'> </td> - </tr> - <tr> - <td class='c016'> </td> - <td class='c006'>Fuel</td> - <td class='c007'> </td> - </tr> - <tr> - <td class='c016'> </td> - <td class='c017' colspan='2'>Etc., etc.</td> - </tr> -</table> - -<p class='c011'>Keep this statement somewhere, either -in the back of your account book or in a -blank book kept for the purpose, so that -you can always tell at a glance how -much you have spent any month on any -one item. This memorandum is very important -and should be a great help to -you, for, after several months of careful -watching you will begin to know about -how much you really need for your -different regular expenses. Sometimes, -after looking over the figures, you are -led to feel that you have spent more -than you ought on some one account, -sometimes on another, and then the accounts -have to be gone over to see how -you have been careless. Even now I -find it of use to look back on this memorandum -when money seems to be going -a little faster than it ought to. Each -family has to decide for itself what <i>proportion</i> -should be allowed for these different -expenses, but, with your income -of $2200 a year, it is safe to allow fifty -cents a day per person for all food. The -house rent, so business men say, should -not be more than a quarter of one’s income, -if possible a little less than that.</p> - -<p class='c011'>Neither of you will feel happy, I know, -unless you lay aside something for your -church interests and also to help, if only -a very little, some of the public-spirited -efforts for good. You can’t improve on -the Biblical proportion of a tenth of one’s -income for this, or more if you are prosperous. -Some people could get almost -that from the waste in their households. -You can see how you could enjoy giving -when you knew just what you had -to give and were not worried with indecision.</p> - -<p class='c011'>Above all things, be very frank with -each other in money affairs. Lack of this -frankness is sometimes responsible for a -man’s getting into debt because he can’t -bear to deny his wife what she wants -and she doesn’t know that he is living -beyond his means to get it for her. I -hope you won’t think me cruel when I -advise you to keep away from shops unless -you have something to buy; in fact, -waiting until you have quite a list, for if -one doesn’t see the fascinating things -one doesn’t feel the need of them. Bargains -are a snare and a delusion, and, -depend upon it, one spends less money -by getting something at its regular price -when one actually needs it than in getting -something very cheap to lay by -for a possible need which may never -come.</p> - -<p class='c011'>I can understand your feeling perfectly -well that economy seems so mean, but -all danger of its being mean is removed -if you waste nothing on yourselves or -your household in order to be able to do -something better or wiser or more generous -with your money. We have nothing -but admiration of the French thrift -(we don’t call it economy), and why -should not we Americans follow their -example?</p> - -<p class='c011'>You may have an income of your own -some day, and I shall venture to advise -you about that even if that beloved husband -of yours is looking over your -shoulder! I hope you won’t fall into the -mistake, on account of the love and confidence -you have in him, of putting it -into the common purse for regular expenses. -It doesn’t reflect at all on that -confidence to keep your own accounts -separate from his. The most devoted of -husbands and wives often differ in their -ideas of what they want to spend money -for, and many a good and kind husband -would soon begin to feel a right over his -wife’s money if it went into the common -purse, so long as he was spending it conscientiously -in the way he thought would -bring her the most comfort. In the first -glamour you can imagine how a wife -would enjoy the sacrifice of giving freely -all her possessions into her husband’s -care to control as he thought best, but -later she might awaken to such a sense -of the responsibility that the possession -of money entails that she would feel that -she ought to decide for herself how it -should be spent. To make the change -then would be likely to cause hurt feelings -or even a misunderstanding. For -a woman to keep her accounts separate -need never interfere with her helping out -at any time when she saw the need of -it, and that would be a genuine pleasure.</p> - -<p class='c011'>If there is anything else you want to -talk over with me, now is the very best -time to write, for <i>all</i> my children are going -off on visits and the house will seem -so lonely that I shall be more glad than -usual to devote some of my time to you.</p> - -<p class='c011'>Very affectionately, with apologies to -Tom for the last part of my letter,</p> -<p class='c012'>Your friend,</p> -<p class='c013'><i>Jane Prince</i>.</p> -<div class='pbb'> - <hr class='pb c003' /> -</div> -<div class='chapter'> - <h2 id='ch03' class='c005'>CHAPTER III <span class='c008'>⬩</span> SERVANTS</h2> -</div> -<div class='c009'><span class='sc'>York Harbor</span>, <i>August 10</i>.</div> -<p class='c010'><i>Dear Penelope</i>:</p> -<p class='c011'>It has been so long since your -last letter that I feared you were ill and -was at my desk starting to write you -when yours came and explained the -whole situation. What a picture of misery, -and to think that that nice-looking -Mary turned out so unsatisfactory and -that you have had such a succession since -her departure! So you feel degraded and -as though there was something the matter -with you personally, do you? Well, -there is nothing the matter with you, and -you are the same dear girl that you have -always been, and with your willingness -to give the servant question all the -thought that it needs, these very experiences -will help you to cope with it more -wisely. It made me laugh to hear how -disgusted your husband was because your -present housemaid was such a fright! -Don’t let that worry you; just provide -her with neat white aprons and a cap -and he won’t know her. Tell him I wish -he had seen the little apparition that -came to me, when we were first married -(we were living in the South at the -time), in answer to my advertisement for -a housemaid. At least forty-eight tiny -little braids, each about four inches long, -stood straight out from her little black -head and she was clad in bright red plaid -from top to toe, her face beaming all over -with good nature. She looked clean, as -you say your new maid does, and the -transformation was complete when later, -with hair smoothed out, and in a neat -calico dress and white apron, she stood -before me for inspection. Since then, you -can imagine I have had all sorts and kinds -and so many experiences that I have -gradually grown to look at domestic service -in a broader way.</p> - -<p class='c011'>You have had enough discomfort already -to make you feel that it is a serious -problem and I am so glad that what -you have gone through has only determined -you to come out victorious in the -end and not to follow the example of so -many women who go into apartments to -get rid of household cares. Undoubtedly -they do reduce the number of their servants -and their worries in this way, but -the family also loses much of the home -feeling. What would we think of our -husbands if, when the men in their employ -gave them trouble, they said to us -that they could not manage their employees -and would have to get rid of most -of them which would necessitate their reducing -their business and our living in -less comfort in consequence? Wouldn’t -we in our hearts think they were failures -in their vocations? And yet we women -are just as much failures in our vocation -when we give up the privacy and comforts -of home to go into an apartment -because we cannot manage our servants.</p> - -<p class='c011'>Every woman who tries to bring about -a better understanding between herself -and her servants helps every other -woman to make home life more comfortable, -so it really isn’t a little thing to do. -On the contrary, if enough women try, -they may bring about great results. -Nothing is so absolutely destructive to -an understanding between mistress and -maid as the habit, so common and so -catching, of looking at servants as a class -by themselves, unlike other human beings -and antagonistic to their mistresses. -What we should do is to try to get into -a sympathetic mood by remembering -that human nature is the same the world -over and in all classes, the great difference -being in education, early surroundings, -and training. If we only keep this -in mind, while it really seems almost impossible -to understand the ignorance of -many servants and to see things from -their point of view, yet we may at least -realize that it would be a disgrace if our -ideals of conduct were not higher than -theirs.</p> - -<p class='c011'>When I tell you that you will need -nearly every known virtue to keep house -well, you will expect to come out of the -experience a piece of absolute perfection! -Certainly <span class='sc'>Patience</span> is one of the foremost -needed. It is so easy and natural for -us to scold a servant when she has neglected -her duty or done something stupid, -instead of patiently following her up every -time she neglects anything and with a -pleasant but decided manner seeing that -she does it. And yet I know, from experience, -that the scolding produces no -result except to make her angry, while -the other method will have one of two -results; she will either get into the habit -of doing her work well to save herself -the mortification or irritation of being corrected -or else she will show you that she -isn’t worth training and that you might -as well let her go. One’s patience, however, -may cease to be a virtue in the case -of a sullen servant. I would not keep -such a one, no matter how good her work -was, if after having spoken to her about it -she did not change, for nothing will wear -you out sooner, and to no purpose, than -having to contend with that kind of a disposition. -Tell her the reason that you part -with her and perhaps she will do better -in her next place, in which case you will -have helped her and her future mistress.</p> - -<p class='c011'><span class='sc'>Unselfishness</span>—there’s plenty of -opportunity for a mistress to show if she -is sincere in her desire to be fair. Just one -instance: It isn’t very pleasant, to say the -least, if, after one has trained a servant to -be skillful and she has stayed for several -years so that one has grown dependent on -her, she leaves for higher wages. Yet in -every other calling people are praised for -what is called their ambition to rise, and -if we can’t pay high wages, how can we -expect to keep the most skillful servants? -And why should we make them feel as -though they were not behaving well when -they leave for more money?</p> - -<p class='c011'>How much <span class='sc'>Wisdom</span> and <span class='sc'>Thoughtfulness</span>, -too, we need to keep all the different -dispositions in the house in harmony, -to know just the right moment -to correct and the time when extra work -or a rainy wash-day or a headache make -it wisest to delay correction.</p> - -<p class='c011'>And then <span class='sc'>Moral Courage</span>—it is wonderful -how that often will win the day. It -is fatal to be afraid of servants. If you -have to reprove one of them that you like -and do not wish to lose, it is a good thing -to fortify yourself with the thought that -it would be better to lose her than to give -in to any unreasonableness, for that would -certainly put you in her power. You will -be surprised how the calm firmness that -this thought will give you will generally -win the day, if it is backed by the fact -that the maid knows she is in a comfortable -home and has a considerate mistress.</p> - -<p class='c011'>But I know you want me to talk about -your particular troubles, when there <i>was</i> -a comfortable home and a considerate -mistress. I can readily believe how -interested you were in making Mary -happy and that you wanted her to feel -that your house was her home, and I can -just picture how sweet and nice your -kitchen and her bedroom looked with -everything so neat and new. It was disappointing, -in return for all your thoughtfulness -of her comfort, to have her show -that all she apparently wanted was to get -away from her work as quickly and as -often as possible. And then after her departure -to have such a series of incompetents -in quick succession, each with -some new demand, was perfectly disheartening. -I do feel so sorry for you, for -I know just how discouraged you must -have been. Of course I have no way of -divining what the cause of dissatisfaction -was, but we always have to bear in mind -that there is so much of the antagonistic -spirit between mistress and maid that -those of us who do not have it, but who -want to be kind, have to suffer for those -who are unjust. At any time a maid may -come to us direct from a home where she -has had a hard mistress, who gave her -her outings grudgingly, didn’t like her -to have her friends come to see her, and -perhaps, while giving her an almost luxurious -room, rarely spoke a kind word -to her and took it for granted she would -be faithless and perhaps even dishonest.</p> - -<p class='c011'>Or, she may have come from some -good-natured but thoughtless mistress -where her room was miserably uncomfortable -and where possibly she had to -share her bed, washstand, and bureau -with a girl whom she had never seen before -or who wasn’t clean. From such -places she would come to you naturally -in an antagonistic mood, and, suspecting -that she would not be looked out for, -make demands for even more than she -really wanted. She would make the mistake -that I have just advised you to -avoid, of classing all mistresses together -as unkind or thoughtless. Of course it is -very unintelligent to do this, for we might -as well class all lawyers or all bankers -together and expect no good from any -of them because some have such low -standards. And yet we can hardly blame -her when we ourselves have heard so -many mistresses talk of servants as though -they were all worthless. You seem to -think you might have come to some -agreement with Mary if you hadn’t been -so indignant at what seemed ingratitude -after all you had done for her. Possibly -that is true, but it is past now and it is -useless to cry over spilt milk. What you -can do is to start out differently with your -new maid in the light of your past experience.</p> - -<p class='c011'>I think you will find yourself much -happier if you don’t look for gratitude, -for it isn’t to be found very much in any -class of life. Above all things, don’t let -what you have gone through make you -distrustful, for it is the part of wisdom -as well as of kindness to let the new -maid feel that you expect well of her. If -she has good stuff in her, that is the way -to bring it out. We ourselves show our -best side to those who believe in us.</p> - -<p class='c011'>You seem to have a vague feeling that -Mary’s leaving you had something to do -with the outings she wanted. That may -have been so, for very few of us can -enter into servants’ lives enough to realize -the vital importance of their outings -to them. I can understand your being a -little distrustful of her when she wanted -to go to a dance, for I used to feel that -way myself, but I don’t feel so any longer. -Through interest in social work I have -learned to appreciate how important recreation -is to all classes and how natural -is the taste for dancing and the theater. -Of course, if a maid wanted to go -often, that couldn’t be allowed, for it -wouldn’t be compatible with good -work.</p> - -<p class='c011'>While most of us are interested in -helping to give recreation to the less fortunate -classes, we have hardly awakened -to the fact that there is one class, that of -our servants, who are ridiculed if they -want it. It is really quite pathetic to -think how little appreciation we have -of their need of amusement, and how -many jokes are made at the expense of -those who want occasionally to go to a -dance or to the theater. You and I know -some people who don’t even want to let -them have their friends come to call. If -we desire good work from servants we -shall have to be more human and show -them that we take an interest in their -having a good time.</p> - -<p class='c011'>Perhaps we have had such easy lives -ourselves that we have to go back to our -childhood to remember the delicious sense -of freedom from restraint when school -was out, in order to form some idea of -the pleasure a maid feels on her “afternoon” -when she leaves all duties behind -her and gets beyond the sound of the -bell. As a well-trained maid, she always -has to go about the house noiselessly, -never raising her voice in speaking unless -spoken to. Perhaps she doesn’t like -the other maids and longs for some congenial -friend and to talk and laugh unrestrainedly. -Is it surprising that she forgets -that she doesn’t have to pay her -board and lodging as the girls do who -are otherwise employed than in domestic -service, and that she only thinks of their -greater freedom? She naturally longs for -that freedom and for some time that she -can surely call her own.</p> - -<p class='c011'>If any trouble crops up with this new -maid, don’t (because you are so sorry -that you let the other one go) offer her -higher wages or urge her to stay. It will -give you backbone to remember that she -will be useless if she stays while dissatisfied -and also that offering her higher -wages when you are paying enough is -only a bribe and simply makes her feel -more essential to you than she really is. -It wouldn’t remove the cause of her dissatisfaction -but only delay its coming to -the surface again. Sometimes by a quiet -talk you can find out what the trouble is -and if the complaint is reasonable you -can remove the cause.</p> - -<p class='c011'>A case in point is an experience that -I myself once had when there was dissatisfaction -among some servants whom -I really liked. It was after I had, with a -great deal of trouble and study, tried to -arrange all their afternoons and evenings -out and their Sundays to be, as I thought, -convenient for myself and comfortable for -them. I was indignant at first at what -seemed ingratitude and felt ready to dismiss -them all. But, on sober thought, the -idea occurred to me of trying to get at -the bottom of the trouble by calling them -all together and letting each one in turn -tell me what was her cause of discontent. -At the same time I told them all that, -while I might not be able to do what they -wanted, still, as my only thought in arranging -their outings was to give them -rest and have them enjoy themselves, I -was ready to consider making some -changes so long as they would not interfere -with the proper and regular running -of the household. It seemed quite a new -idea to them that their mistress was really -interested in their pleasure. They were -nice women and with the prospect of a -sympathetic hearing, their antagonism -seemed to pass away.</p> - -<p class='c011'>To my surprise I found that it was not -more outings that they wanted (in fact -they proposed fewer), but to be away -from the house longer at a time. I promised -them nothing at the moment because -I feared that I should say something unwise, -but impressed it upon them that they -would have to work together and help -one another if they wanted these changes. -This conversation resulted in my arranging -a programme that was satisfactory to -them and perfectly convenient to me, and -one that I have not had to change for -years.</p> - -<p class='c011'>It may help you very much to find -out what I learned from this conversation, -so here it is. <i>The first point was that servants -need their regular outings to be longer -than they usually are</i>, because it takes them -so much longer than it does us to get -dressed and to reach the more remote -parts of the town where they usually go. -This seemed to me reasonable as I thought -over the work of the different servants. -Instead of just putting on her hat and coat -as we do, a maid has to change everything -to make herself neat and fresh to go to -church or shopping or to visit her friends. -If she has the ordinary two hours’ leave, -in most cases she would have to turn -around to come back almost as soon as -she reaches her destination. If she goes -to church we know the service will not -be out till after twelve-thirty or even later; -so that in order to return in time to set -the table by one o’clock, she must leave -the church instantly without a moment’s -chat with her friends. The waitress cannot -get her breakfast things finished before -ten o’clock in many households and -with the common habit of irregular Sunday -breakfasts generally it will be much -later. With the chambermaid the situation -is probably worse if there are a number -of rooms to make up, and it seems -almost impossible for the cook to get to -morning church unless some special arrangement -is made for her.</p> - -<p class='c011'><i>The second point was that servants would -like to be able to count on an absolutely certain, -specified time to leave the house and to -return</i>, both on Sundays and week-days. -This they cannot do if some of the family -stay in bed very late, if there is an invalid -in the house, or if there are extra -people at the Sunday lunch, unless the -mistress makes a very definite plan for -the servants to relieve one another, so that -their free time of going out or to church -will not be interfered with and the regular -work will still go on.</p> - -<p class='c011'><i>The third and last point that I can remember -is that most servants really do not -care to go out so frequently</i>, but that, on the -contrary, they would sometimes rather -stay at home on their day out if they -could be sure of the time to themselves -and that they would not be called on for -work.</p> - -<p class='c011'><i>These three points are always carefully -conceded to them in hotels</i>, and consequently -hotel service is much desired by -maids, as housekeepers in small towns -find to their great inconvenience.</p> - -<p class='c011'>This experience of mine may let light -into your situation and give you a basis -for a good programme. In working it out -it is necessary to be careful not to make -things comfortable for the servants at the -expense of the family. As the two points -of making the outing longer and starting -at regular hours can only be accomplished -by one servant taking the duty of the -other in her absence, it is important to -impress on their minds at the outset that -these duties must be performed so well -that the household will not be inconvenienced. -Since it is a fair exchange, maids -are usually contented to do this, and it is -the duty of the mistress to train them -and to see that each servant carries out -the idea, doing her fair share of the work. -Where there is more than one servant, -these outings can easily be arranged, even -with a family of irregular habits, so that -they all will be able to get off promptly -and stay out long enough, without any -inconvenience to the household. In the -case where there is only one maid, who -does the cooking and all the work of the -house, the household is, of necessity, run -more informally, and a chafing-dish meal -can take the place of one of the Sunday -meals in order to let her off. But if the -mistress feels that she must have her -meals go on just as regularly on Sunday -as any other day, she should hire some -one to come in for the time the servant -is out. You can readily see that she -should not expect one servant to keep -up the house unaided in just the way that -two or three servants do it.</p> - -<p class='c011'>I have heard nice women say, “I have -only one servant, so of course I can’t let -her go out.” This is really cruel, though -not intentionally so, because, if the maid -has all the work to do, she needs a complete -and regular rest all the more. The -mistress should look upon the money -paid to some one for taking her place as -one of the regular necessary household -expenses.</p> - -<p class='c011'>Whether there is one servant or many, -each one is entitled to some regular time -to herself and if housekeepers were more -careful about this there would be less -discontent among servants, I am sure. -As I said before, we need to be a great -deal more human in our relationship with -them. How reasonable, for example, -these three points seem when we take -the pains to see the servants’ point of -view, and how easy it would be to misjudge -the situation otherwise. What -most of them really want is to have some -time that they can actually call their own. -You would be surprised to know the -calm that settled down upon my family -and how much more home life there appeared -to be in the kitchen after I had -arranged a new programme of work and -given them these three points that they -wanted. Just try it and you will see for -yourself, and I am sure too, that you will -be glad to practice every virtue that good -house management requires if, in that -way, you can bring about peace instead -of that uncomfortable atmosphere which -constant dissatisfaction among the servants -causes. If a home is unhappy downstairs -you can always feel it upstairs, and, -in fact, sometimes at the front door.</p> - -<p class='c011'>I believe I will enclose the plan for -the outings of three servants that has -worked so well in my case. A simpler -plan can be arranged for two servants because -they alternate. I have already said -what I think is our duty in case of one.</p> - -<p class='c011'>What a long letter I have written -you! I send it on the “wings” of the -first mail hoping that it will reach you -in time really to help you in your present -situation.</p> -<p class='c012'>Affectionately yours,</p> -<p class='c013'><i>Jane Prince</i>.</p> -<div class='pbb'> - <hr class='pb c003' /> -</div> -<div class='chapter'> - <h2 id='ch04' class='c005'>CHAPTER IV <span class='c008'>⬩</span> MAID OF<br />ALL WORK ❧ ❧</h2> -</div> -<div class='c009'><span class='sc'>York Harbor</span>, <i>August 18</i>.</div> -<p class='c010'><i>Dear Penelope:</i></p> -<p class='c011'>Your ears must have burned this -morning, for I have been thinking so hard -of you. It is an entrancing day after a -storm, and the sound of the slow, dreamy -washing of the waves on the shore, as I -sit here knitting on the piazza, seem to -carry me far away from everything about -me to your dear self. The girls came -home yesterday from visiting Mrs. Gardner -with all the latest news of you, how -sweet and pretty your surroundings are, -and, best of all, Tom’s devotion to you -and your happiness. “Spooney,” they -called you both, but never mind, what -do they know about it? You and I understand,—that -is enough, isn’t it?</p> - -<p class='c011'>Your little message to me showed that -there was one annoyance, however, weighing -on you in the midst of all this bliss, -the undercurrent of worry from signs of -discontent in the kitchen. When everything -is so bright and pleasant around -you, and you are <i>so</i> happy, why can’t -the maid feel so too? I am afraid it will -be many a long day before I can go -down to see you, but I am so glad I -have my hands and eyes and they shall -be devoted to you, dear child, this morning. -The more I think about the apparent -discontent of your present maid, the -more do I believe that it is because you -do not realize that a maid of all work -cannot do all that you expect her to do -and also give the finishing touches that -give charm to the home. I know how -you love everything to be the pink of -perfection, and it isn’t necessary for you -to lower your standards of refinement -of living,—only to remember to be content -to live more simply or informally -and that all the pretty little touches must -come from you. I have dined a number -of times with a young couple where -the wife, accustomed to servants before -her marriage, did most of the housework, -including the cooking, and only -had a woman come in for the rough -work, sweeping, etc., and to wash the -dishes when she had guests. The table -always looked refined and sweet and -the little apartment made you feel at -once the interested touch of the family.</p> - -<p class='c011'>So don’t be discouraged because, after -your servant dusts, everything looks -crooked and the rooms have a neglected -appearance. It is simply because you -are asking too much of your maid, who -has all she can do in taking care of the -practical side of the housework. When -I spoke a little while ago of living more -simply, visions came before me of your -wedding day and the room, that looked -like a miniature Tiffany’s, spread out with -your wedding presents,—silver, cut glass, -and ornaments,—and then I thought of -your little maid and how impossible it -would be for her to keep the silver -looking bright as it should, with everything -else she has to do, and how discouraged -she would be at the very -thought of it. So my advice to you is to -put all your silver away that you do -not need until you have enough servants -to keep it bright without overworking -them. Your dining-room will look much -prettier with a few bright pieces than -overladen with silver that is dull and -gives the impression of careless housekeeping.</p> - -<p class='c011'>You must remember that each of the -servants you have been accustomed to -had her own especial part of the housework -to do and plenty of time to do it -in. It isn’t so with the maid of all work. -She has so much to do that you really -have to choose what of the lighter work -you will find the pleasantest to perform -and do something yourself in order to -make her burden easier and have your -rooms look homelike and attractive. Suppose -you decide to make up your own -beds, do the dusting, and attend to the -lamps. That is all good exercise and -you can wear a pair of gloves to keep -your hands nice while you are working. -You can manage in this way. If the -maid gets up at six-thirty, dresses, throws -her mattress over the foot of her bed, -and opens her windows to air her room, -she can be ready to start the kitchen -fire, if there is a coal range, and put on -the cereal (which has been cooked the -night before and is much better for long -cooking) by seven o’clock. She can then -go into the parlor, draw up the shades -there and in the dining-room, rebuild -the fire if it has been used, and go over -the floor with a dustless mop. After that -she can set the dining-table and cook the -breakfast. (You will have to put your -beds to air yourself before you leave -your room.) When she has put the last -of your breakfast on the table, you can -wait on yourselves, leaving her to get -her own breakfast. (Just here I must -speak to you of the loneliness of the maid -of all work having all her meals by herself, -because, when you think of this, -and know that many of them never even -sit down to their table, I know you will -try to encourage yours to take proper -and regular meals and will see that the -kitchen is made a homelike place for her.)</p> - -<p class='c011'>To return to the order of her work. -When you have finished your breakfast -she can clear the dining-table, wash -your breakfast things, and straighten the -kitchen. After that she should let you -know that she is ready to take your orders -for the meals. Having finished your breakfast -and seen Tom off for his business, -you might commence your share of the -housework by going to your room, making -up the beds, dusting it and all the -other rooms and putting them all in order. -When the maid lets you know that she is -ready to receive your orders for the day, -you should stop your work temporarily, -if you haven’t finished it, in order not -to delay hers, which is more important. -Then you should go with her to the refrigerator -and wire chest to see the left-overs -and plan the meals for the day, -utilizing the left-overs and writing on a -small pad, kept for the purpose, the bill -of fare for lunch, dinner, and breakfast, -pinning this up in the kitchen, to leave -no excuse for forgetting. All the orders -having been disposed of, the menus of the -day before can be gone over, praising the -successes and pointing out the mistakes. -This being finished, the maid can clean -the bathroom and do up her own room -and be ready for the work of the day -which can be arranged in some such way -as this:</p> -<table class='table2' summary=''> -<colgroup> -<col width='33%' /> -<col width='66%' /> -</colgroup> - <tr> - <td class='c006'><i>Monday</i></td> - <td class='c018'>Washing.</td> - </tr> - <tr> - <td class='c006'><i>Tuesday</i></td> - <td class='c018'>Ironing.</td> - </tr> - <tr> - <td class='c006'><i>Wednesday</i></td> - <td class='c018'>Bedrooms, one week; dining-room and living-room, next week.</td> - </tr> - <tr> - <td class='c006'><i>Thursday</i></td> - <td class='c018'>Hall and bathroom, one week; brasses, next week.</td> - </tr> - <tr> - <td class='c006'><i>Friday</i></td> - <td class='c018'>Silver. Afternoon out every week.</td> - </tr> - <tr> - <td class='c006'><i>Saturday</i></td> - <td class='c018'>Kitchen, refrigerator, etc.</td> - </tr> -</table> - -<p class='c014'>In the case of the maid of all work, -<i>washing the windows</i> has to be done by -outside labor, and the time to do it depends -a good deal on wind and weather.</p> - -<p class='c011'>One has to be very considerate on -washing-day, planning ahead so as to -have a cold lunch if possible on that day -and not to invite any one to dinner. The -“afternoon out” is another time when the -maid must be thought of, and nothing -should be allowed to interfere with her -having this regular time to herself undisturbed. -You and Tom will have, both of -you, to understand the necessity of this -consideration so that he will realize that -he mustn’t bring friends home at these -times unless it is for such an informal frolic -that your guests understand it too, and -enjoy what you can have on the chafing-dish. -Don’t leave disorder for her to clear -up which would give her as much trouble -as getting the dinner. Lack of thought in -ways like this often causes a servant to -leave, though she won’t give you the true -reason.</p> - -<p class='c011'>Sunday is another time when she has -to be thought of, to be sure to let her have -her time off so that she can get to church -or to see her friends. You will have to -arrange all this with reference to the -customs of the place in which you are -living or your distance from the center -of things. It is much better to accept the -fact that this must be arranged satisfactorily -to you both than to make some -arbitrary rule of your own which will -always cause trouble. If you compare -notes with your friends you will find -plenty who don’t do this, but you will -find plenty, too, who have ceaseless -trouble with servants.</p> - -<p class='c011'>Every day except washing and ironing -day the maid can and should by three-thirty -o’clock be neatly dressed in black -with a white apron, to go to the door. -Plain black sateen waists are cheap and -wash perfectly well, so that she can wear -one while cooking, but I would advise you -to provide her also with turn-over collars -that are rather low at the neck, because -if she wears the stand-up kind she will -be pretty sure to take it off so as to be -comfortable when cooking and perhaps -mortify you by appearing at the door -sometime collarless.</p> - -<p class='c011'>You will find that you can invite as -many as four to dinner informally, making -six in all, with a maid of all work if -you have some one in to help her wash -the dishes. I don’t mean for you to engage -an expert for this, for they are expensive, -but some friend of your maid -who enjoys the sociability of coming with -the prospect of a good dinner and a little -extra money thrown in. Of course you -have to arrange to have things that don’t -take much time or can be prepared the -day before and that your maid cooks especially -well, never trying a new dish -at such a time.</p> - -<p class='c011'>It can be a nice little dinner, nevertheless. -Suppose you begin with <i>grapefruit</i>, -which you can arrange yourself, cutting -out the center and putting sugar in and -setting it in the ice-box early in the day -so that the juices will be drawn out and -it will be cold and delicious by dinner -time. Next, <i>a clear soup</i>, which can be prepared -the day before or can be a canned -consommé of the best make, flavored with -a little lemon, and with a thin slice of -lemon in each plate. (Even if your maid -can make a delicious cream soup I wouldn’t -advise attempting it, since it takes too -much time on the day of the dinner.) -Third, <i>a roast and two or three vegetables</i>. -For the fourth course <i>a salad</i> which you -can prepare yourself, making the dressing. -Next the fifth course, <i>ice-cream and -cake</i>, or some other bought dessert; and, -finally, <i>coffee</i>.</p> - -<p class='c011'>All these suggestions that I have -written you have actually been tried -and found practical and cause the least -amount of friction, so I send them to -you to modify to suit your own case. -That is where your genius will come in—the -modifications that oil the machinery -of your house to suit your circumstances -and your maid’s particular characteristics.</p> - -<p class='c011'>I have only a minute before the mail -goes to add another suggestion to this -long letter of advice, and that is that it -might help you to look into the question -of the innumerable domestic labor-saving -machines, such as fireless cookers, bread-mixers, -vacuum cleaners, washing-machines, -electric utensils of all sorts and -kinds, and see if there are any that could -be used to advantage in your household. -With every wish that contentment may -soon reign in your kitchen,</p> -<p class='c012'>Devotedly yours,</p> -<p class='c013'><i>Jane Prince</i>.</p> -<div class='pbb'> - <hr class='pb c003' /> -</div> -<div class='chapter'> - <h2 id='ch05' class='c005'>CHAPTER V <span class='c008'>⬩</span> WEEKLY<br />CLEANING ❧ ❧</h2> -</div> -<div class='c009'><span class='sc'>York Harbor</span>, <i>August 27</i>.</div> -<p class='c010'><i>Dear Penelope</i>:</p> -<p class='c011'>Your sense of the ludicrous is going -to be of the greatest help over rough -places, for often little troubles seem to -vanish if we can only laugh over them. -I was very much amused with your clever -devices to cover up from your maid the -fact that you could not remember in what -order her work ought to be done. It is -surprising, isn’t it, how we can go on -living for years in our mothers’ well-ordered -households without ever thinking -what the method is that makes everything -go so like clockwork?</p> - -<p class='c011'>But it is the experience of most of -us, and this letter shall go off at once to -you hoping to reach you before the next -sweeping day, for, as I understand it, that -is the vital question for the moment. -Without any preamble I shall plunge -right into my subject. With two or three -maids, of course, every room should have -its regular weekly cleaning, but where -there is but one she can only manage to -sweep each room once in two weeks, you -arranging the order of her work as I suggested -to you in my last letter.</p> - -<p class='c011'>I will give you two methods of cleaning, -one with a broom, and the other with -a vacuum cleaner, but I strongly recommend -the cleaner as it raises almost no -dust and makes the cleaning much easier. -You can buy a kind now in the department -stores that is no heavier than an ordinary -carpet sweeper, is used the same -way by hand, does not require electricity -in the house, and is comparatively inexpensive, -ranging from six dollars up.</p> - -<p class='c011'><i>The following is the order for the thorough -weekly cleaning with a broom:</i></p> - -<p class='c011'>Before beginning run the shades up to -the top and open the windows at the top -keeping them shut at the bottom. The -rising hot air will then carry the dust out -of the window, while, if the window be -open at the bottom, the cold air, which -falls, will blow the dust in.</p> - -<p class='c011'>Take small rugs out to be shaken.</p> - -<p class='c011'>Brush window sills and lower part of -blinds.</p> - -<p class='c011'>Dust each small piece of furniture and -take it out of the room.</p> - -<p class='c011'>Shake out of the window all table -covers and take them out of the room -while the cleaning is going on.</p> - -<p class='c011'>If it is a bedroom, cover bed with dusting -sheet.</p> - -<p class='c011'>Brush hard all upholstered furniture -with a whisk broom and cover with dusting -sheets.</p> - -<p class='c011'>Dust all ornaments laying them carefully -under dusting sheet on sofa or -bed.</p> - -<p class='c011'>All little things being out of the room -and large pieces of furniture covered, -sweep carpet or rug, and then, with dustless -mop, go over the floor, being careful -to clean under heavy pieces of furniture -that cannot be moved, rubbing the floor -well, but not using oil, as it soils light -dresses, or water, as it takes the polish -off. Once a month or oftener wax the -floor and polish it with a soft cloth on -your broom or a polishing brush that -comes for the purpose.</p> - -<p class='c011'><i>Clean mirrors</i> by washing with water -that has a little ammonia in it. Wipe and -polish with a lintless cloth or newspaper. -Newspaper is always on hand and makes -a fine polish.</p> - -<p class='c011'><i>Wash the gas globes</i> if they are dirty -(probably about once a month), being -careful not to screw them on tight when -they are put back, as that makes the -globes crack when they get hot.</p> - -<p class='c011'><i>Take away</i> all soiled bureau and sideboard -covers. Lay the fire if it has been -used, and wash up the hearth.</p> - -<p class='c011'><i>Laying a coal fire in the grate</i>: Put the -blower on to prevent as much as possible -the ashes flying about. Shake the ashes -down through the bars of the grate with -a poker. Remove them from the pan -with the shovel and put them in the coal -scuttle. Take the ash-pan out and brush -under it. Take the blower off and twist -newspapers in loose rolls and put them -in the bottom of the grate. Lay kindlings -crosswise on top of the paper with -spaces for draughts in between. Put -coal on top of the kindlings. When -the fire is wanted, put the blower on, -and light the fire from below. When -the coal is well caught, take the blower -off.</p> - -<p class='c011'><i>Laying an open wood fire</i>: Place a -large log close against the back of the -chimney, another in front, leaving a space -between. In this space between the two -lay lightly pieces of newspaper twisted -loosely; on top of this paper place kindlings -crosswise resting on both logs, and -far enough apart to let the air through; -then one or two other sticks on top of -the kindlings bark side down. Do not -remove the ashes from a wood fire, as it -burns better on a bed of hot ashes.</p> - -<p class='c011'>If soot should ever fall from the chimney -on to the rug, sprinkle the place -thickly with corn meal and brush it up. -This removes at once what otherwise -would be a bad stain.</p> - -<p class='c011'>After the fire has been laid, <i>empty all</i> -scraps from scrap baskets into a receptacle -and take this and also the hod of -ashes, if the fire was of coal, downstairs.</p> - -<p class='c011'><i>Close</i> windows, pull shades down half-way, -arrange curtains, take covers off -furniture, bring chairs back. Put clean -bureau and sideboard covers on, and -put the ornaments back in their places. -Fold up dusting sheets and put them -away.</p> - -<p class='c011'>If brasses are brightened once a week, -they remain bright with less effort, but -if you have a good many it is best to reserve -one morning for this, as it is dirty -work. A pair of large old gloves should -be provided to keep the hands clean when -doing it. Just as with silver, with only -one maid it is better not to have too -many brasses out, unless you can hire -some one to clean them.</p> - -<p class='c011'>When I tell you the order of cleaning -a room by a hand-power vacuum cleaner -that is made only to sweep the carpets -and rugs, does not go by electricity, and -has no attachments, you will see that it -saves you the most troublesome and -heaviest part of the work of sweeping -day and that two or three rooms can be -cleaned in the time it would take to -clean one with a broom. By the following -order of work you get the best results -and do not have to go a second -time over any of your dusting. No dusting -sheets have to be used, rugs do not -have to be taken up nor furniture and -ornaments removed. Of course, before -beginning to clean you open windows -and arrange shades in the same way that -I described when preparing to sweep a -room with a broom.</p> - -<p class='c011'><i>The weekly cleaning of a room with a -hand-power vacuum cleaner</i>:</p> - -<p class='c011'>Brush window sills.</p> - -<p class='c011'>Brush hard all upholstered furniture -with a whisk broom.</p> - -<p class='c011'>Shake out of the window all table covers -and take them out of the room while -cleaning is going on.</p> - -<p class='c011'>Go over carpet or rugs with the vacuum -cleaner and then the bare floor -with a dustless mop. (Sweeping with a -vacuum cleaner is supposed not to make -any dust, but as it isn’t perfection there -is a fine dust that rises from it; so all -the dusting should come after the sweeping.)</p> - -<p class='c011'>Dust every piece of furniture, shaking -duster out of window.</p> - -<p class='c011'>Dust all ornaments and shelves.</p> - -<p class='c011'>Clean mirrors and do all the work -coming after this in the same order as -described in cleaning a room with a broom.</p> - -<p class='c011'>With the more expensive electric -power vacuum cleaners the order of work -is the same, but there are all sorts of attachments -to clean floors, upholstered -furniture, curtains, etc., that any of their -agents would explain to you.</p> - -<p class='c011'>I am speaking from experience when -advising a vacuum cleaner, because, after -using an electric one in town, I bought -for use here, where I haven’t electricity -in the house, the hand-power kind, as I -couldn’t stand the dust made by an ordinary -broom. If you decide to get one, do -let me know how you like it.</p> -<p class='c012'>Your practical but loving friend,</p> -<p class='c013'><i>Jane Prince</i>.</p> -<div class='pbb'> - <hr class='pb c003' /> -</div> -<div class='chapter'> - <h2 id='ch06' class='c005'>CHAPTER VI <span class='c008'>⬩</span> FAMILY MEALS</h2> -</div> -<div class='c009'><span class='sc'>York Harbor</span>, <i>August 28</i>.</div> -<p class='c010'><i>Dear Penelope</i>:</p> -<p class='c011'>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.</p> - -<p class='c011'>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.</p> - -<p class='c011'>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:</p> - -<p class='c019'>See that the canton flannel undercloth is -perfectly smooth on the table.</p> - -<p class='c020'>Over this place the tablecloth with the -crease going exactly down the middle.</p> - -<p class='c020'>Make sure that whatever glass, silver, -china, knives, etc., is to be used on the table -is bright.</p> - -<p class='c020'>Put a dinner plate for each person at even -distances apart from one another.</p> - -<p class='c020'>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.</p> - -<p class='c020'>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.</p> - -<p class='c020'>Place a tumbler at the point of the knives.</p> - -<p class='c020'>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.</p> - -<p class='c020'>Exactly in the center of the table put your -plant.</p> - -<p class='c020'>Place a salt cellar and a pepper pot in each -corner of an imaginary square of which the -plant is the center.</p> - -<p class='c020'>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.</p> - -<p class='c020'>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.</p> - -<p class='c020'>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.</p> - -<p class='c020'>Have also on the side-table a plate of bread, -the pieces all cut the same size as those already -on the dining-table.</p> - -<p class='c020'>Set a pitcher of iced water in a convenient -place in pantry or dining-room.</p> - -<p class='c020'>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.</p> - -<p class='c020'>(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.)</p> - -<p class='c020'>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.</p> - -<p class='c020'>Go into the pantry and pour each soup -plate half full of soup.</p> - -<p class='c020'>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. ——.”</p> - -<p class='c020'>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.</p> - -<p class='c020'>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.</p> - -<p class='c020'>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.</p> - -<p class='c020'>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.</p> - -<p class='c020'>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.</p> - -<p class='c020'>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 <i>left</i> side of each person.</p> - -<p class='c020'>(It is a good rule to remember in serving -a meal that everything that admits of a choice -must be <i>passed</i> at the <i>left</i> and that everything -that does not admit of a choice must be <i>placed</i> -from the <i>right</i>.)</p> - -<p class='c020'>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.</p> - -<p class='c020'>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.</p> - -<p class='c020'>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.</p> - -<p class='c020'>Bring a tray and quietly remove peppers -and salts and any knives and forks remaining -on the table and take them into the pantry.</p> - -<p class='c020'>Bring a plate or small tray and with a -napkin remove the crumbs.</p> - -<p class='c020'>From the side-table bring a dessert plate in -each hand until you have given one to each -person, always going to the <i>right</i> of the person -to set it down.</p> - -<p class='c020'>Put the dessert in front of the mistress, -the spoon to left, and sauce boat with spoon -on her right side.</p> - -<p class='c020'>Stand by her with an empty dessert plate -and pass the plates as in the other courses.</p> - -<p class='c020'>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.</p> - -<p class='c020'>Always remember that everything belonging -to one course must be removed before -serving another course.</p> - -<p class='c020'>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.</p> - -<p class='c020'>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.</p> - -<p class='c014'>Having now explained the method of -serving the family dinner the following -few suggestions will be sufficient for -breakfast and lunch:</p> - -<p class='c019'>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.</p> - -<p class='c020'>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.</p> - -<p class='c020'>Arrange the side-table with any extra things -that will be needed.</p> - -<p class='c020'>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.</p> - -<p class='c020'>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.</p> - -<p class='c020'>See that the newspaper is ready for the -master of the house where he likes to have -it.</p> - -<p class='c020'>Look around to see if the sideboard drawers -are all tightly closed so as to look neat -and trim.</p> - -<p class='c020'>Touch the gong lightly to announce breakfast.</p> - -<p class='c020'>Bring on hot coffee, hot milk, and the hot-water -kettle.</p> - -<p class='c020'>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.</p> - -<p class='c020'>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.</p> - -<p class='c020'>Put the main dish of the breakfast in front -of your master and the others square and -opposite one another on the table.</p> - -<p class='c020'>See that every one has water in his tumbler -and then go to get your own breakfast.</p> - -<p class='c020'>Family lunch is served much as dinner is -served unless your mistress prefers to have it -as informal as the breakfast.</p> - -<p class='c020'>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.</p> - -<p class='c014'>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.</p> - -<p class='c011'>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.</p> - -<p class='c011'>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.</p> - -<p class='c011'>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.</p> - -<p class='c011'>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.</p> - -<p class='c011'>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,</p> -<p class='c012'>Very affectionately yours,</p> -<p class='c013'><i>Jane Prince</i>.</p> -<div class='pbb'> - <hr class='pb c000' /> -</div> -<div class='chapter'> - <h2 id='ch07' class='c005'>CHAPTER VII <span class='c008'>⬩</span> DUTIES OF<br />SERVANTS ❧ ❧ ❧</h2> -</div> -<div class='c009'><span class='sc'>York Harbor</span>, <i>September 30</i>.</div> -<p class='c010'><i>My dear Penelope</i>:</p> -<p class='c011'>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?</p> - -<p class='c011'>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:</p> -<h3 class='c021'><i>Extract from my letter to Hope on the duties of three servants</i></h3> -<p class='c019'>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.</p> - -<p class='c020'>Realizing that much of the <i>general duties</i> 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 -<i>general duties</i> only in a <i>general</i> way, and the -<i>daily duties</i> (where the manner of doing -the work is practically always the same) I describe -in <i>detail</i>, 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.</p> - -<p class='c020'>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.</p> - -<p class='c020'>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 <span class='fss'>A.M.</span>, and -get ready to go out, the one who is <i>in</i> 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.</p> - -<p class='c020'>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.</p> - -<p class='c020'>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.</p> -<h3 class='c021'><i>Description of the chambermaid’s book—Her general work</i></h3> - -<p class='c022'>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.</p> - -<p class='c020'>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.</p> - -<p class='c020'>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.</p> -<h3 class='c021'><i>Her daily work</i></h3> - -<p class='c022'>Be up early, throw mattress and bedclothes -over the foot of your bed to air.</p> - -<p class='c020'>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.</p> - -<p class='c020'>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.</p> - -<p class='c020'>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.</p> - -<p class='c020'>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.</p> - -<p class='c020'>Shake pillows and put them near the window, -but so they won’t show from the -street.</p> - -<p class='c020'>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.</p> - -<p class='c020'>Put soiled clothing in bag or basket provided -for it.</p> - -<p class='c020'>Hang or fold and put away clothing or -dresses.</p> - -<p class='c020'>If there has been a coal fire remove ashes, -make fire up ready to light, wipe hearth; if -a wood fire, leave the ashes.</p> - -<p class='c020'>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.</p> - -<p class='c020'>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.</p> - -<p class='c020'>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.</p> - -<p class='c020'>The bed having now had a chance to air, -turn mattress over and make up bed.</p> - -<p class='c020'>If there are any scraps on the carpet, -brush them up with dust pan and brush or -carpet sweeper.</p> - -<p class='c020'>Dust furniture.</p> - -<p class='c020'>Empty scrap basket and put contents in -bag to carry downstairs.</p> - -<p class='c020'>Shut windows, draw shades down half-way, -and arrange curtains to hang smooth; -then go to next room.</p> - -<p class='c020'>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.</p> - -<p class='c020'>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.</p> - -<p class='c020'>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.</p> - -<p class='c020'>If there is a washstand in the room, remove -waste water and fill pitchers.</p> - -<p class='c020'>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.</p> - -<p class='c020'>Remove bedspread, fold smooth. Open bed-clothing, -turning down the corner on one side, -for one person or on both sides for two.</p> - -<p class='c020'>Lay night-clothes neatly folded on the -turned-down corner, placing wrapper at the -foot with slippers by it.</p> - -<p class='c020'>If there is company be ready to assist the -waitress.</p> - -<p class='c020'>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.</p> -<h3 class='c021'><i>Description of the waitress’s book—Her general work</i></h3> - -<p class='c022'>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.</p> - -<p class='c020'>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.</p> - -<p class='c020'>The use of a tray was explained to her: -that only <i>small</i> articles should be handed and -removed on a tray when <i>waiting on the table</i>, -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.</p> - -<p class='c020'>It was impressed on her that she must find -out, <i>before going to the door</i>, 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.</p> - -<p class='c020'>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 <i>boiling</i> water through -it and thus remove the stain at once, and that -the water must be really <i>boiling</i>, 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.</p> - -<p class='c020'>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.</p> - -<p class='c020'>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.</p> - -<p class='c020'>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.</p> -<h3 class='c021'><i>Her daily work</i></h3> - -<p class='c022'>Be up early, throw mattress and bedclothes -over the foot of your bed to air.</p> - -<p class='c020'>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.</p> - -<p class='c020'>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.</p> - -<p class='c020'>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.</p> - -<p class='c020'>If there has been a fire the night before, lay -a fresh one ready to light and brush up the -hearth.</p> - -<p class='c020'>Set the breakfast table, announce breakfast -at the specified hour, and serve it.</p> - -<p class='c020'>When breakfast is over, wash all breakfast -things and leave the pantry in perfect -order.</p> - -<p class='c020'>Then begin the care of the rooms under -your charge.</p> - -<p class='c020'>Pick up any scraps on carpet with carpet -sweeper and go over the wooden floor with a -dustless mop.</p> - -<p class='c020'>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.</p> - -<p class='c020'>Empty scrap baskets and take contents -downstairs.</p> - -<p class='c020'>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.</p> - -<p class='c020'>Brush down stairs, holding dustpan under -each step and wiping woodwork carefully.</p> - -<p class='c020'>Then begin the special morning work for that -day, such as cleaning parlor, dining-room and -pantry, silver, halls and library, or brasses.</p> - -<p class='c020'>This work should be accomplished in plenty -of time to set the lunch table without hurry.</p> - -<p class='c020'>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.</p> - -<p class='c020'>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.</p> - -<p class='c020'>Be ready to serve tea promptly in the afternoon -if desired by your mistress.</p> - -<p class='c020'>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.</p> - -<p class='c020'>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.</p> -<h3 class='c021'><i>Miscellaneous notes for the waitress Washing dishes, etc.</i></h3> - -<p class='c022'>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 <i>quickly</i> 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.</p> -<h3 class='c021'><i>Care of the dining-table</i></h3> - -<p class='c022'>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.</p> - -<hr class='c023' /> - -<p class='c020'>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.</p> -<h3 class='c021'><i>Description of the cook’s book</i><br /><i>Her general work</i></h3> - -<p class='c022'>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.</p> - -<p class='c020'>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.</p> - -<p class='c020'>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.</p> -<h3 class='c021'><i>Her daily work</i></h3> - -<p class='c022'>On getting up, throw mattress and bedclothes -over the foot of your bed to air.</p> - -<p class='c020'>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.</p> - -<p class='c020'>Have the range fire going in time to have -plenty of hot water for the family baths.</p> - -<p class='c020'>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.</p> - -<p class='c020'>Cook the family breakfast.</p> - -<p class='c020'>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.</p> - -<p class='c020'>When your mistress comes into the kitchen, -rise and remain standing while she is there.</p> - -<p class='c020'>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.</p> - -<p class='c020'>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.</p> -<h3 class='c021'><i>Miscellaneous notes for cook—Making the range fire if it is never allowed to go out</i></h3> - -<p class='c022'>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.</p> -<h3 class='c021'><i>Making the range fire if started fresh every morning</i></h3> - -<p class='c022'>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.</p> - -<p class='c020'>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.</p> - -<p class='c020'>Sunday arrangements, also afternoons and -evenings out in detail, should come here.</p> -<h3 class='c021'><span class='sc'>Suggestion for Arrangement of Servants’ Sundays</span></h3> - -<div class='nf-center-c0'> -<div class='nf-center c024'> - <div><i>First Sunday—Morning</i></div> - </div> -</div> - -<p class='c020'>Cook is in, gets lunch and prepares as -much of the dinner as she can.</p> - -<p class='c020'>Waitress is out from 10 <span class='fss'>A.M.</span> till time to -wash lunch dishes.</p> - -<p class='c020'>Chambermaid is in and in addition to her -own work does any of the waitress’s work -that is left unfinished after 10 <span class='fss'>A.M.</span> and serves -lunch.</p> - -<div class='nf-center-c0'> -<div class='nf-center c025'> - <div><i>Afternoon</i></div> - </div> -</div> - -<p class='c020'>Cook is out, after she has washed up lunch -things, till 11 <span class='fss'>P.M.</span></p> - -<p class='c020'>Waitress is in, prepares and serves dinner.</p> - -<p class='c020'>Chambermaid is out, after she has served -lunch, till 11 <span class='fss'>P.M.</span></p> - -<div class='nf-center-c0'> -<div class='nf-center c026'> - <div><i>Second Sunday—Morning</i></div> - </div> -</div> - -<p class='c020'>Cook is out, after washing up breakfast -things, till time to cook lunch.</p> - -<p class='c020'>Waitress is in, and in addition to her own -work, does any chamberwork left unfinished -after 10 <span class='fss'>A.M.</span></p> - -<p class='c020'>Chambermaid is out after 10 <span class='fss'>A.M.</span> till her -lunch time.</p> - -<div class='nf-center-c0'> -<div class='nf-center c026'> - <div><i>Afternoon</i></div> - </div> -</div> - -<p class='c020'>Cook is in. Cooks dinner.</p> - -<p class='c020'>Waitress is out, after she has washed lunch -dishes, till 11 <span class='fss'>P.M.</span></p> - -<p class='c020'>Chambermaid is in and serves dinner.</p> - -<p class='c020'>The third Sunday is like the first.</p> - -<p class='c020'>The fourth Sunday is like the second.</p> - -<p class='c020'>And so it goes on in twos, each servant -having every other Sunday morning out and -every other Sunday afternoon and evening -out.</p> - -<p class='c014'>Well, Penelope dear, I had almost -forgotten I was writing to you, these extracts -from my letter to Hope have become -so voluminous! It is fortunate that -they need no comment, for I could not -write another line, since it is the middle of -the night and I am perfectly exhausted -and disgracefully sleepy.</p> - -<p class='c011'>Very affectionately your devoted friend,</p> -<div class='c027'><i>Jane Prince</i>.</div> -<div class='pbb'> - <hr class='pb c003' /> -</div> -<div class='chapter'> - <h2 id='ch08' class='c028'>CHAPTER VIII <span class='c008'>⬩</span> BEHIND THE<br />SCENES AT A DINNER ❧</h2> -</div> -<div class='c009'><span class='sc'>York Harbor</span>, <i>October 15</i>.</div> -<p class='c010'><i>Penelope Pennington</i>!</p> -<p class='c011'>What is this that you tell me! -<i>You</i> are to have charge of a formal dinner -for your Aunt Sally! How perfectly -dear it is of her to give one to Mr. and -Mrs. Winslow in appreciation of Tom’s -promotion. I have been to many of your -aunt’s dinners in the past and know how -smoothly she will want everything to -go, so I am not surprised at your excitement -at the thought of making all the -arrangements for her, and I am very -glad that she feels strong enough to be -present herself. I understand from your -letter that you do not wish for a menu, as -you want to choose that yourself, or for -any directions about wines, as you can -find all that in cookery books, but you do -want to know about preparations “behind -the scenes,” as it were, to make -everything go like clockwork. First, -foremost, and last I am evidently to -drop everything and write you at once! -Do you realize, dear child, that I am off, -in a few days, on that motor trip through -the Berkshires about which I wrote you? -But since it is for <i>you</i>, I will stop my -preparations for a little and write this if -it takes me all night!</p> - -<p class='c011'>To set a household like your aunt’s -going for such an affair, after it has been -shut off from social life for so long, is -almost like starting with untrained servants, -so I shall give you directions in -minute detail. Since you can’t tell yet -whether it is to be a dinner of eight or -twelve, I will write a description for one -of eight complete and then describe in -general terms the difference between the -two.</p> - -<p class='c011'>It will be delightful to engineer the -dinner without a moment’s worry about -expense, knowing that your aunt is so -perfectly well able to afford it. People -who make such attempts when they cannot -afford it deserve all the worry that -they suffer. Others always know that -they are attempting something beyond -their means and they lose, in a measure, -the respect of the very people whom -they have tried to impress. About the -only difference from one’s everyday dinner -is that nothing is served on the table -and the courses are more in number, and -it is well to impress this on the minds -of your aunt’s servants. Don’t let the -thought of a dinner mean only hard work -to them, but let them feel sure of having -plenty of ice-cream, cake, candy, -etc., afterwards, so that there can be a -festive feeling downstairs as well as up. -There is a good deal of extra work, and -also late hours, in connection with a dinner -of this kind and the servants deserve -some encouragement and reward.</p> - -<p class='c011'>Several days before the dinner make -out the menu from the dishes that the -cook makes the best, not attempting anything -new. Give her confidence by consulting -her a little, and also encourage -her by praising the way she cooks these -special dishes, at the same time cautioning -her on the necessity of great care -on such an occasion and of keeping her -reputation up. See that she has the -proper kitchen utensils needed in good -order for use. Then go over each dish -in a good receipt book putting down on -a writing-pad exactly what is needed -for each course, how much milk, butter, -eggs, cream, seasoning, vegetables, meat, -etc.</p> - -<p class='c011'>Your menu having been decided upon -with the cook, then go over, with the -waitress, the china, glass, silver, etc., to -see if there are eight of everything unbroken -for each course. Jot down on a -memorandum what broken pieces, if -any, have to be replaced. Go over the -silver and decide how you will use that. -Don’t make a great undertaking of this, -but do it quickly. It won’t take long. -Decide, at this time, what flowers you -will have and what color scheme, and -see if the candle shades are in good -order and that there are enough candles. -Once having done all this, should your -aunt want you to take charge of a dinner -for her again, the waitress, if she is -reliable, can do this part herself and report -to you if anything is needed. See -that the broken china and glass are replaced -several days before the dinner.</p> - -<p class='c011'>Now that you have decided on the -menu, and what china, glass, silver, and -candle shades you intend using, you can -write out the directions for the waitress -for serving the dinner, putting opposite -each course what plates and platters you -want used for that course and have these -directions ready to pin up in the pantry. -I cannot say too much about getting -everything off your mind that you can -the day before the dinner. On this day, -in order to keep the cook calm, see for -yourself that all the necessary articles, -except very perishable ones, are in the -house, and have her prepare the clear -soup and anything else that she can on -that day. Take this time to tell her (or -to show her pictures from cookery books) -how you like to have the dishes decorated, -and also remind her that one signal (or -bell) from the pantry means to dish up -and keep a course hot, and two signals -(or bells) to send it up to the pantry, -and caution her how a few minutes’ delay -in the kitchen seems a long time in -the dining-room, so she has to be quick. -Write out the menu very clearly for -her and pin it up in the kitchen, and then -decide on the platters and dishes to be -used. In fact, have all your conversation -with her about the dinner the day before. -Write the place cards. (Plain blank -cards are dignified and answer the purpose -just as well as fancy, elaborate -ones which are expensive, and the money -saved can go toward pretty flowers that -will really add to the beauty of the table -and the pleasure of the guests.) Find -out the day before the dinner just how -your aunt wishes the guests to be seated -and write this down, so that it will only -take a moment when the table is set to -put the cards at their proper places. -(Of course Mr. and Mrs. Winslow being -the guests of honor, Tom will take -in Mrs. Winslow, who will sit at his -right, and Mr. Winslow will take your -aunt in and sit at her right.) At the -same time address the little envelopes -that come for the purpose, one for each -man guest, and slip into them the card -with the name of the lady he is to take -in to dinner. Keep all these things in a -sideboard drawer to be on hand when -you want them.</p> - -<p class='c011'>In the case of this first formal dinner -with your aunt’s present servants, you -will have to be on the spot most of the -morning if you want to take a rest in the -afternoon. You can give the dining-room -up to the dinner that day and lunch at a -side-table or in the library. After your -short interview of encouragement with -the cook, you read to the waitress and -chambermaid the directions for serving -the dinner and see that they understand -their parts in it, and try to make them -ambitious that everything should go well -and be a credit to them. You then pin -these directions up in the pantry. These -directions can be used for many dinners -until they are worn out. After this you -superintend putting on the under-pad -and then the tablecloth which must be -very smooth. The chambermaid must -help the waitress, as it takes two to put on -a large cloth without mussing it. Watch -the waitress put the eight plates around -the table, to be sure they are evenly -spaced (two on each side, if the table is -wide enough; otherwise with eight there -must be a gentleman at the head and -another at the foot in order not to have -two gentlemen or two ladies side by side). -Next have the waitress set one place completely, -under your directions, with small -silver, glasses, and napkins as in the -family dinner (only more, as the courses -require<a id='r1' /><a href='#f1' class='c029'><sup>[1]</sup></a>), so that she can set all the -places like it without your being there to -direct her. Leave her to put fresh candles -in the candlesticks, and a final polish -on the china, silver, and glass that are -to be used during the dinner, while you -arrange the flowers. No matter how -nicely any one keeps house, there is a -great deal for the servants to think of for -a dinner, and as they have never served -one for you before, should you get the -impression in the morning that things are -not going on very well, you will have to -be in the dining-room a good deal, quietly -seeing that no time is lost.</p> -<div class='footnote c030' id='f1'> -<p class='c031'><span class='label'><a href='#r1'>1</a>. </span>If you don’t like so many forks and knives on -the table at once, put enough for the first three courses -and have the others brought on with the plates of each -course as in the case of dessert.</p> -</div> - -<p class='c019'>After the lunch things have been -cleared off and the servants have had their -lunch, you superintend the setting of the -side-table with the extra things that will -be needed during the dinner, such as the -plates for cold courses, any small silver -that may be needed, a plate for the extra -bread and rolls, and all the plates for the -last course, on each of which is a doily, -and a finger bowl one third full of water. -All these things should be prettily arranged -in a symmetrical manner, and if -there isn’t room on the side-table some -can go on the sideboard, as they must -all be convenient.</p> - -<p class='c020'>After the side-table is set, you can go -with the waitress into the pantry and have -her send down to the kitchen all platters, -dishes, etc., that are to be served from -there and arrange, in a corner of the -pantry out of the way and in piles, the -plates for the different courses, putting -on each pile a slip of paper telling what -course it is for, so that the servants won’t -get confused. See that the tray of after-dinner -coffee-cups is arranged in the -pantry with a spoon on each saucer, and -with the sugar tongs on the bowl of sugar. -Then go and rest and come down later -when the waitress reports to you that she -has finished setting the dining-table. You -will probably find that it doesn’t look to -your satisfaction, but don’t put the servants -out of temper with criticisms. Take -it for granted that they have done their -best, speak well of what is right, and -straighten out what is wrong with explanations, -giving the finishing touches -yourself. Then should your aunt give -any more dinners under your supervision, -her servants could do most of this themselves. -After the dinner is over, and the -guests are gone, be generous in your -praise to the servants of everything that -went well and wait for another time to -show how to correct any mistakes that -were made. They will probably go to bed -very tired that night, but happy because -they have pleased you.</p> - -<p class='c020'>Here are the details for the dinner:—</p> - -<p class='c020'>When you post your written directions -in the pantry, it is well to underline the -<i>waitress’s</i> with red pencil, the <i>chambermaid’s</i> -with blue, so that each can -see at a glance where her duty comes -in.</p> - -<p class='c020'>The signals to be used to send the -courses up at a dinner have to be carefully -understood beforehand between the -servants in the dining-room and kitchen. -Generally it gives the cook about the -right time if, when the first guest has -finished, the chambermaid rings one bell -for her to dish and keep the course hot, -and when more than half the guests have -finished, two bells to send to the pantry. -This depends, however, so much on the -quickness of the servants, etc., that they -have to learn gradually, by experience, -the proper time interval between bells. -The standard of perfection to aspire to, is -no waiting between courses and no hurrying -during courses.</p> - -<p class='c020'>After the first two courses I will give -you but few details, because in serving -every course the following general -method is to be observed:—</p> - -<p class='c020'>The same signs and signals are passed -at the proper time between waitress, -chambermaid, and cook for removing and -bringing on every course.</p> - -<p class='c020'>In <i>every</i> course where there is a main -dish and two other dishes, the chambermaid -(after having taken all the soiled -plates from the waitress and in return -given her all the fresh ones) gives the -main dish to the waitress and then follows -her all around the table with a dish -in each hand offering first one, then the -other, to every guest.</p> - -<p class='c020'>Soiled plates are <i>always</i> replaced with -fresh ones from the <i>right</i> side of each -person, and all foods are <i>always</i> offered -on the <i>left</i> side. The lady on the <i>right</i> of -the host is served first.</p> - -<p class='c020'>During <i>every</i> course, where there is -but <i>one thing</i> to pass, the chambermaid -remains in the pantry, handing out and -taking in plates and keeping the pantry -in order.</p> - -<p class='c020'>One course is <i>always</i> entirely removed -into the pantry before another course is -brought on.</p> - -<p class='c020'>Let us take the following dinner as an -example:—</p> -<div class='lg-container-l c032'> - <div class='linegroup'> - <div class='group'> - <div class='line'>First course, canapé.</div> - <div class='line'>Second course, soup.</div> - <div class='line'>Third course, fish.</div> - <div class='line'>Fourth course, entrée.</div> - <div class='line'>Fifth course, roast and two vegetables.</div> - <div class='line'>Sixth course, salad, etc.</div> - <div class='line'>Seventh course, ices and cakes.</div> - <div class='line'>Eighth course, candies.</div> - <div class='line'>Ninth course, coffee.</div> - </div> - </div> -</div> - -<p class='c022'>You can omit either canapé or entrée -or both if you prefer.</p> -<h3 class='c021'><span class='sc'>Dinner of Eight served by Three Servants</span></h3> - -<div class='nf-center-c0'> -<div class='nf-center c024'> - <div><i>Directions for the two dining-room servants</i></div> - </div> -</div> - -<p class='c019'><i>Fifteen minutes</i> before the hour for dinner, -the chambermaid, in neat black dress, with -cap, plain white collar and cuffs, and apron, -all immaculately clean and fresh, sees that -the lights are lighted in the dressing-room, -and stands ready to help the ladies off with -their wraps. When they have all arrived and -have left the dressing-room, she turns down -the light and goes right to the dining-room -ready to help the waitress.</p> - -<p class='c020'><i>Fifteen minutes</i> before the hour for dinner, -the waitress, after having lighted the lights -on the parlor floor and in the front hall stands -at the front door watching to open it promptly -to prevent any guest from having to ring the -bell. She helps the gentlemen off with their -coats, hangs up their hats, places their canes -in the rack, and hands them the tray on which -the card envelopes have been placed. When all -the guests have arrived, the chambermaid signals -the cook this fact, then fills the glasses with -iced water, while the waitress lights the candles -on the dining-table. Then both bring in -quickly the plates of canapé, placing them on -the serving plates already at each place.</p> - -<p class='c020'>The chambermaid then goes into the pantry. -When this is done, the waitress gives a last -look to see that nothing has been forgotten -and that the candles are all burning well, and -goes quietly into the parlor and says in a low -voice, “Dinner is served, Mrs. ——.”</p> - -<div class='nf-center-c0'> -<div class='nf-center c025'> - <div><i>First course—canapé</i><a id='r2' /><a href='#f2' class='c029'><sup>[2]</sup></a></div> - </div> -</div> - -<div class='footnote c030' id='f2'> -<p class='c031'><span class='label'><a href='#r2'>2</a>. </span>This can be brought in after the guests are seated, -like the other courses, if preferred.</p> -</div> -<p class='c033'>which is on the table when the guests come -into the dining-room. When the first guest -has finished this course, the waitress makes -a silent sign to the chambermaid, who is in -the pantry, and she signals to the cook (one -bell), which means that the next course is to -be dished up and kept hot. When more than -half of the guests have finished, the waitress -makes a silent sign to the chambermaid -again, who signals (two bells) to the cook, -which means to send up the</p> - -<div class='nf-center-c1'> -<div class='nf-center c025'> - <div><i>Second course—soup</i></div> - </div> -</div> - -<p class='c034'>When the soup comes into the pantry the -chambermaid fills all the plates half full and -hands a plate to the waitress, who comes to -the pantry door for it. The waitress takes the -plate in her <i>right</i> hand and goes to the <i>right</i> -side of the lady on the <i>right</i> of the host,<a id='r3' /><a href='#f3' class='c029'><sup>[3]</sup></a> and -picking up the used canapé plate with her <i>left</i> -hand, replaces it, on the serving plate, with -the plate of soup. She then watches and, as -each guest finishes, she replaces the canapé -plate with a plate of soup, the chambermaid -standing inside the pantry door ready to take -the used plate and to hand her the soup plate. -As soon as all have soup, the waitress passes -any accompaniment, on a small tray, all around -the table, while the chambermaid remains in -the pantry to straighten and keep it in order.</p> -<div class='footnote c030' id='f3'> -<p class='c031'><span class='label'><a href='#r3'>3</a>. </span>Many people have everything passed first to the -hostess. This is a matter of taste.</p> -</div> - -<div class='nf-center-c0'> -<div class='nf-center c026'> - <div><i>Third course—fish in ramekins on individual plates</i></div> - </div> -</div> - -<p class='c020'>This is brought on and served the same as -the soup, but in removing it the waitress replaces -each fish plate with an empty hot plate, -and then the</p> - -<div class='nf-center-c0'> -<div class='nf-center c025'> - <div><i>Fourth course—the entrée</i></div> - </div> -</div> - -<p class='c034'>is brought on by the waitress who holds the -casserole or platter with both hands under it -and passes it in regular order all around the -table. This course having been removed and -fresh hot plates having replaced the used -ones, the</p> - -<div class='nf-center-c1'> -<div class='nf-center c025'> - <div><i>Fifth course—the roast</i></div> - </div> -</div> - -<p class='c034'>is brought on. The waitress passes the roast -all around the table and the chambermaid follows -with a dish of vegetables in each hand, -which she offers on the <i>left</i> side of each person -in turn till all have been served. Anything -else in this course is passed all around -in the same way by the chambermaid. If the -dish is large, it should be carried in her -hands; if small, on a tray. The waitress then -watches to fill glasses and pass rolls. Having -done this, the chambermaid returns to the -pantry and when the roast course has been -removed and fresh plates have been substituted -for used ones, she hands the waitress the</p> - -<div class='nf-center-c1'> -<div class='nf-center c025'> - <div><i>Sixth course—the salad</i></div> - </div> -</div> - -<p class='c034'>following her all around the table with whatever -accompaniment there may be and then -returning to the pantry. In removing this -course the waitress takes two plates at a time, -one in each hand (<i>never</i> on top of each other), -and does not replace them with other plates. -When this course is completely removed, the -waitress brings a tray and, going around the -table, takes off peppers and salts and any -small silver or knives that are left there, and -takes them to the pantry, being very careful -not to make the slightest noise. The chambermaid -follows with a folded napkin and silver -tray and removes the crumbs. Then the -chambermaid returns to the pantry, and the -waitress, bringing in each hand a dessert -plate with fork and spoon on it; places them -in turn before each person, setting them down -from the right side. She then takes the dessert -platter from the chambermaid in the pantry -and brings on the</p> - -<div class='nf-center-c1'> -<div class='nf-center c025'> - <div><i>Seventh course—dessert</i></div> - </div> -</div> - -<p class='c034'>and passes it all around the table, the chambermaid -following with cake. When this -course is removed and the dessert plates are -replaced by plates with finger bowls, the waitress -passes the</p> - -<div class='nf-center-c1'> -<div class='nf-center c025'> - <div><i>Eighth course—candy</i></div> - </div> -</div> - -<p class='c034'>placing the little dishes of different kinds on -a tray. While the guests are at this course the -chambermaid sees that the fire in the parlor -burns brightly and the lights are all turned -up, and when all have finished dinner and -have gone into the parlor, she passes the coffee -and cigars to the gentlemen in the dining-room -or library, while the waitress passes the -coffee to the ladies in the parlor. When the -gentlemen, after smoking, join the ladies in -the parlor, the waitress passes, on a tray, -glasses which she fills with ice-cold Apollinaris -or White Rock, and offers to each guest. -When the guests are about to leave, the waitress, -on the first signal of the parlor bell, goes -to the front door to help the gentlemen on -with their coats, hand them their canes and -hats, and open the front door, while the -chambermaid is in the dressing-room ready -to help the ladies on with their wraps.</p> - -<div class='nf-center-c0'> -<div class='nf-center c026'> - <div><i>Special notes for chambermaid at dinner of eight</i></div> - </div> -</div> - -<p class='c020'>After having helped the waitress put the -canapé on the table, return to the pantry, -where your duties are:</p> - -<p class='c020'>To signal the cook when signed by the -waitress to do so.</p> - -<p class='c020'>To keep the pantry from getting into confusion, -by piling used plates out of the way -and sending platters down to the kitchen.</p> - -<p class='c020'>To be ready to take used plates from the -waitress instantly and hand her the ones for -the next course, and where there is more than -one dish served at a course to hand the main -dish to the waitress and follow her into the -dining-room with the lesser dishes, passing -them around just after the waitress and then -returning to the pantry.</p> - -<p class='c020'>To see that the plates are warm for hot -courses and cold for cold ones.</p> - -<p class='c020'>To follow the waitress when she is removing -salts and peppers, and take up the crumbs.</p> - -<p class='c020'>To go into the parlor while the guests are -at the last course and see that the fire burns -brightly and that the lights are turned up.</p> - -<p class='c020'>To return to the pantry, and when coffee -comes up to pour it into the cups and give -one tray to the waitress to serve the ladies and -take the other yourself to the gentlemen.</p> - -<p class='c020'>To help the waitress wash up the dishes -after the dinner.</p> - -<p class='c020'>To answer the doorbell should it ring while -dinner is being served.</p> - -<p class='c020'>To be ready on the first signal of the parlor -bell to go into the ladies’ dressing-room -and help them on with their wraps.</p> -<h3 class='c021'><i>Dinner of twelve</i></h3> - -<p class='c022'>Should the dinner turn out to be one -of twelve instead of eight, it will make a -difference in your arrangements, because, -while the preparations made before and -after the actual dinner are identical with -those made for a dinner of eight, yet certain -changes are necessary in the service; -namely, the chambermaid should be relieved -that day from doing her weekly -cleaning, and, as soon as the bedrooms -are finished, she should help either the -cook or waitress as they may need her; -also some one will be required in the -kitchen to assist the cook, and some one -to come about half an hour before the -dinner to stay in the pantry and do there -what the chambermaid did in the dinner -of eight, except that she does not come -out of the pantry during the dinner, and -therefore the two waiting on the table are -not obliged to go into the pantry. The -courses are passed and removed in the -same way as in the dinner of eight, except -that there are two to do it instead of -one, and therefore to avoid collision it is -well for one to take one side of the table -and the other the other side, in the courses -where this is possible. In the case of the -entrée or dessert, two platters are often -used to make it go quicker, the waitress -beginning with the lady on the right -of the host and ending with the hostess -and the chambermaid beginning with the -guest on the right of the hostess and ending -with the host. After the dessert all -the arrangements are the same as in a -dinner for eight.</p> - -<div class='nf-center-c0'> -<div class='nf-center c026'> - <div><i>Directions for the maid in the pantry at a dinner of twelve</i></div> - </div> -</div> - -<p class='c020'><i>Fifteen minutes before</i> the dinner, go into -the pantry, shut the door, and fill the sink -with hot water, so that in case you need to -rinse anything off during the dinner you can -do it without noise. Remember that every -sound can be heard in the dining-room, so -be very careful not to make the slightest -noise in handling the silver and china and to -move the dumb waiter up and down very -quietly and slowly. Be ready, when the waitress -hands you the plates that have been -used, to hand her back instantly the fresh -plates for the next course till all are handed -out, and to ring one bell to signal the cook -the first time the waitress makes a sign to -you to do it, and two bells the second time -she gives you this sign. When you have -handed all the plates out for a course, give -out the main dish for that course at once, -handing immediately afterwards the dishes -that go with the course; as, for example, -fresh hot plates first, then the roast, followed -quickly with the two vegetables, always putting -on each platter and in the vegetable -dishes the necessary spoons, forks, or knives. -Remember that hot dishes must have warm -plates and cold dishes cold ones.</p> - -<p class='c020'>As soon as you receive from the waitresses -the platters and dishes of any finished course, -send them down to the kitchen and occupy -any time that you have, while a course is -going on in the dining-room, in piling plates -out of the way in order not to have them litter -up the pantry where you will need all the -space you can get during the dinner. Don’t -let this or anything else interfere with handing -a course promptly. When the coffee comes -up from the kitchen, fill all the cups on the -two trays and hand them to the waitresses.<a id='r4' /><a href='#f4' class='c029'><sup>[4]</sup></a></p> -<div class='footnote c030' id='f4'> -<p class='c031'><span class='label'><a href='#r4'>4</a>. </span>It is best to have the soup sent from the kitchen -to the pantry in a pitcher, as it keeps hotter and can -be more quickly poured into plates.</p> -</div> -<p class='c014'>I am afraid, Penelope, that you will -think there is a great deal of detail -in these dinner directions, but my own -dislike of detail is just what leads me to -write it out so fully for you, so that you -can have it on paper, in your housekeeping -book, instead of keeping it in your -mind. My experience, too, is that you -cannot be too explicit when instructing -servants to whom you are not accustomed, -and these very details, once written -out and left for them to consult, will -enable you to make all your preparations -for other dinners with ease before -the day and leave you on that day free -to pay your visits and lead your normal -life, only coming in toward the end of -the afternoon to make a final inspection -to see that everything is right. You can -see how confident I am that your aunt, -once having felt the pleasure of opening -her house again, will want to do it frequently.</p> - -<hr class='c023' /> - -<p class='c011'>What a variety of subjects we have -been over together in these letters! I -can’t imagine what next you can ask me -unless it be advice on the management -of a young and attractive husband, and -happily I shall escape that by flight! -Don’t imagine, Penelope, dear, that I -think I have smoothed out the whole -domestic situation for you, for I cannot -do much more than try to give you -principles to work on, hoping that you -and your bright young women friends -will discuss it rationally together in order -that you may meet the problem more -wisely and broadly and in a more human -spirit than our generation has done. The -world moves and we must move along -with it, but we can have no better rule -to go by in facing <i>any</i> conditions than -the one given us over nineteen hundred -years ago, “Whatsoever ye would that -men should do unto you, even so do ye -also unto them.”</p> - -<p class='c011'><i>Au revoir</i>, dear; think of my actually -being able to go off on a pleasure trip! -You can imagine how full of excitement -I am over it, for I couldn’t have done -this a year ago, and couldn’t now if it -weren’t for my delightful relatives who -are making everything so smooth and -easy for me.</p> - -<p class='c011'><i>Au revoir</i>, love to Tom and success to -that exciting dinner. I shall hope to hear -all about it when I come back.</p> -<p class='c012'>Very affectionately yours,</p> -<p class='c013'><i>Jane Prince</i>.</p> - -<div class='nf-center-c0'> -<div class='nf-center c003'> - <div>THE END</div> - </div> -</div> - -<div class='pbb'> - <hr class='pb c003' /> -</div> - -<div class='nf-center-c0'> -<div class='nf-center c002'> - <div><span class="blackletter">The Riverside Press</span></div> - <div>CAMBRIDGE · MASSACHUSETTS</div> - <div>U · S · A</div> - </div> -</div> - -<div class='pbb'> - <hr class='pb c002' /> -</div> -<p class='c011'> </p> -<div class='tnbox'> - - <ul class='ul_1 c003'> - <li>Transcriber’s Note: - <ul class='ul_2'> - <li>Missing or obscured punctuation was silently corrected. - </li> - <li>Typographical errors were silently corrected. - </li> - <li>Inconsistent spelling and hyphenation were made consistent only when a predominant - form was found in this book. - </li> - </ul> - </li> - </ul> - -</div> -<p class='c011'> </p> - -<p> </p> -<p> </p> -<hr class="pgx" /> -<p>***END OF THE PROJECT GUTENBERG EBOOK LETTERS TO A YOUNG HOUSEKEEPER***</p> -<p>******* This file should be named 63180-h.htm or 63180-h.zip *******</p> -<p>This and all associated files of various formats will be found in:<br /> -<a href="http://www.gutenberg.org/dirs/6/3/1/8/63180">http://www.gutenberg.org/6/3/1/8/63180</a></p> -<p> -Updated editions will replace the previous one--the old editions will -be renamed.</p> - -<p>Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. 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