Then the knives should be put to stand in an upright tin
made for the purpose, and sufficient hot water poured in to
cover the blades only. The silver should next be placed in
one of the tubs in very hot water. The wider-khit should
meanwhile be scraping off the remains from the plates out-
side, and placing everything to be washed in a large tub of
hot water. Cups, plates, dishes — every bit of china — should
first be washed in clean hot water and then rinsed and well
rubbed with the hands in clean cold water, and set to drain
on the table. When all are washed the tubs should be
emptied and put aside, and then, and not till then, should
drying be commenced. In this way one tea-cloth will do the
work of six, ■which are used a little, then thrown on the floor,
then taken to soak up greasy water, then perhaps used to rub
down the table. Everything, as it is dried, should be put in
its proper place.
The undcr-khit should follow the same rules with the meat
jilates, &c., excej)t that they should be set to drain in the
rack, and not wiped at all. He should then take the knives
in hand and clean them, not forgetting to wipe the handles
Housekeeper and Cook 77
with a damp cloth. The khit meanwhile should be busy on
the silver, putting each article as he Avashes it into a pan of
clear, cold water, Avhence it should be taken piece by piece,
wiped dry with a soft cloth, polished Avith another, finally
rubbed Avith a chamois leather, and put, as it is done, into
the plate basket. These rules for Avasbing up apply to every
meal. After breakfast the khit should attend his mistress to
the storeroom and ask for everything he may Avant for the
table.
Lunch should not be laid till half-an-hour before the time
for serving it. If due method is observed in Avashing up, a
good tAVO hours’ recess Avill have elapsed betAveen the end
of breakfast Avork and the laying of lunch. This is quite
sufficient leisure for any but the idle. As at breakfast, the
khit should inquire Avhat dishes are to be served, and make
arrangements accordingly. Washing up folloAvs the same
lines, the upper khit taking glass and silver. Between lunch
and afternoon tea-time (Avhich is often irregular in time) the
khit should not leave the house, but should occupy himself
Avith the spare silver, Avhich cannot have too much elboAv-
grease. The khit Avill thus be at hand to bring tea at any
time, should the advent of visitors require it to be brought,
either earlier or later than usual ; if the kettle is boiling,
Avhich it should be, on a charcoal brazier in the verandah, a
sharp servant Avill appear Avith the tray, toast, cakes, &c., less
than five minutes after it has been ordered. Yet hoAV often
has not every Indian visitor been kept Avearisomely Avaiting
for the tea, the offer of which he was unwise enough to accept.
Page 52
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Then the knives should be put to stand in an upright tin made for the purpose, and sufficient hot water poured in to cover the blades only. The silver should next be placed in one of the tubs in very hot water. The under-khit should meanwhile be scraping off the remains from the plates outside, and placing everything to be washed in a large tub of hot water. Cups, plates, dishes — every bit of china — should first be washed in clean hot water and then rinsed and well rubbed with the hands in clean cold water, and set to drain on the table. When all are washed the tubs should be emptied and put aside, and then, and not till then, should drying be commenced. In this way one tea-cloth will do the work of six, ■which are used a little, then thrown on the floor, then taken to soak up greasy water, then perhaps used to rub down the table. Everything, as it is dried, should be put in its proper place.
The under-khit should follow the same rules with the meat jilates, &c., excej)t that they should be set to drain in the rack, and not wiped at all. He should then take the knives in hand and clean them, not forgetting to wipe the handles
Housekeeper and Cook 77
with a damp cloth. The khit meanwhile should be busy on the silver, putting each article as he washes it into a pan of clear, cold water, whence it should be taken piece by piece, wiped dry with a soft cloth, polished with another, finally rubbed with a chamois leather, and put, as it is done, into the plate basket. These rules for washing up apply to every meal. After breakfast the khit should attend his mistress to the storeroom and ask for everything he may Avant for the table.
Lunch should not be laid till half-an-hour before the time for serving it. If due method is observed in washing up, a good two hours' recess will have elapsed between the end of breakfast Avork and the laying of lunch. This is quite sufficient leisure for any but the idle. As at breakfast, the khit should inquire what dishes are to be served, and make arrangements accordingly. Washing up follows the same lines, the upper khit taking glass and silver. Between lunch and afternoon tea-time (Avhich is often irregular in time) the khit should not leave the house, but should occupy himself with the spare silver, which cannot have too much elbow grease. TThe khit will thus be at hand to bring tea at any time, should the advent of visitors require it to be brought, either earlier or later than usual ; if the kettle is boiling, which it should be, on a charcoal brazier in the verandah, a sharp servant will appear with the tray, toast, cakes, &c., less than five minutes after it has been ordered. Yet how often has not every Indian visitor been kept wearisome waiting for the tea, the offer of which he was unwise enough to accept.