Don't upset the cook by telling her what the family say
about her cooking. Leave that for the mistress. If there is
any fault to be f ound, it is not so apt to cause trouble if it goes
direct to the cook from her mistress.
Don't forget, when meats, turkey, and game are served, that
sauce or gravy, also the jelly, such as cranberry jelly, etc.,
should be served before the vegetables.
Don't wash up while meals are being served. The noise is
liable to be heard, and it is very annoying. Everything should
be run quietly in dining-room and pantry, during meal hoois.
Don't, when you are cleaning rooms, forget your dusteis,
broom, etc. Look around before you leave the room and take
them with you. It is not pleasant to trip over such things.
Don't forget to clean the finger marks from paint when you
are cleaning rooms.
Don't forget to clean the bed-springs and bedroom elonets
twice a month.
CHAPTER Vn
THE SERVANTS' HALL
In laige households there ìs a hall, or dining room, f or the
servants. Thìs room should be so arranged that it can be used
for a general sitting room in the evening. It ìs taken care of
by the kitchen maid. In some houses the servants have also
the use of the front basement as a sitting room. Again in many
places tbey are expected to eat in the kitchen and to use a part
ot it for a sitting room.
Very few of the old downtown houses have the advantage
of wholesome and sufficient servants' quarters, but in the newer
dwellings the architects and owners seem to recognize the fact
that the little company, which is to keep the great house clean
and sanitary, cannot be clean or well in its different members
without sufficient room and appliances for keeping clean.
The general government of the servante' hall rests with the
butler and the cook.
Each servant has a right to some time off duty, and to some
lime cut of the house. The common rule in regard to return
in the evening is that each should be in by half-past ten, and
doors locked before eleven. Any one wishing to remain out
later should obtain permission, the butler reporting the men
and the women applying to the housekeeper.
In smaller households in the question of time off duty, the
cook has every other Sunday afternoon and evening, one even-
ing in the week after dinner is served, and occasionally an
afternoon, say from three to ten-thirty. If no kitchen maid is
kept, the cook prepares the dinner and the laundress cooks it.
The waitress has the same time off, the chambermaid taking
87
88 MRS. SEELT'S COOK BOOK
ber place, if no parlor maid is kept. The cbambermaid has the
same privilege, the waitress turning down beds, taking water
to the rooms, and making other arrangements for the night
Two or three servants must be at home to answer family callB
and door-belk, the mistress arranging this matter so that there
may be no misunderstanding.
The butler has every other aftemoon off, footman alternat-
ìng, returning at five o'clock. If the butler is single-handed,
he has one or two nights a week and a few hours of an aftemoon.
Where a number of servants are kept, they bave more time off
and arrange this among themselves.
Page 22
Presented as published in 1902. 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
Don't upset the cook by telling her what the family say about her cooking. Leave that for the mistress. If there is any fault to be f ound, it is not so apt to cause trouble if it goes direct to the cook from her mistress.
Don't forget, when meats, turkey, and game are served, that sauce or gravy, also the jelly, such as cranberry jelly, etc., should be served before the vegetables.
Don't wash up while meals are being served. The noise is liable to be heard, and it is very annoying. Everything should be run quietly in dining-room and pantry, during meal hours.
Don't, when you are cleaning rooms, forget your dusteis, broom, etc. Look around before you leave the room and take them with you. It is not pleasant to trip over such things.
Don't forget to clean the finger marks from paint when you are cleaning rooms.
Don't forget to clean the bed-springs and bedroom closets twice a month.
THE SERVANTS' HALL
In large households there is a hall, or dining room, for the servants. This room should be so arranged that it can be used for a general sitting room in the evening. It is taken care of by the kitchen maid. In some houses the servants have also the use of the front basement as a sitting room. Again in many places they are expected to eat in the kitchen and to use a part of it for a sitting room.
Very few of the old downtown houses have the advantage of wholesome and sufficient servants' quarters, but in the newer dwellings the architects and owners seem to recognize the fact that the little company, which is to keep the great house clean and sanitary, cannot be clean or well in its different members without sufficient room and appliances for keeping clean.
The general government of the servants' hall rests with the butler and the cook.
Each servant has a right to some time off duty, and to some time out of the house. The common rule in regard to return in the evening is that each should be in by half-past ten, and doors locked before eleven. Any one wishing to remain out later should obtain permission, the butler reporting the men and the women applying to the housekeeper.
In smaller households in the question of time off duty, the cook has every other Sunday afternoon and evening, one evening in the week after dinner is served, and occasionally an afternoon, say from three to ten-thirty. If no kitchen maid is kept, the cook prepares the dinner and the laundress cooks it.
The waitress has the same time off, the chambermaid taking her place, if no parlor maid is kept. The chambermaid has the same privilege, the waitress turning down beds, taking water to the rooms, and making other arrangements for the night. Two or three servants must be at home to answer family calls and door-bells, the mistress arranging this matter so that there may be no misunderstanding.
The butler has every other afternoon off, footman alternating, returning at five o'clock. If the butler is single-handed, he has one or two nights a week and a few hours of an aftemoon. Where a number of servants are kept, they bave more time off and arrange this among themselves.