,note3 ,images of the original pages are available through ,internet ,archive4 ,see https3_/_/archive4org_/details_/letterst oyoungho#jjprin ,some characters might not display properly in this ,,utf-#h text file 7e4g41 empty squares74 ,if so1 the reader should consult the html version or the original page images noted above4 ,transcriber's note3 ,text that was in italics is enclosed by underscores 7italics74 ,,letters ,,to ,a ,,young ,,housekeeper ---------------------------------------- -------------------------------- ,,letters ,,to ,a ,,young ,,housekeeper by ,,jane ,,prince ,illustration3 ,publisher's ,logo ,boston ,new ,york ,houghton ,mifflin ,company ,the ,riverside ,press ,cambridge #aiag ,copyright1 #aiag1 by ,houghton ,mifflin ,company ,all ,rights ,reserved ,published ,february #aiag ---------------------------------------- -------------------------------- ,,to ,,my ,,sister ,,at ,,whose ,,suggestion ,,these ,,letters ,,were ,,written ,,for ,,some ,,young ,,friends ---------------------------------------- -------------------------------- ,,table ,,of ,,contents #a4 ,economy in the ,household #a #b4 ,the ,budget #ag #c4 ,servants #bi #d4 ,maid of all ,work #eg #e4 ,weekly ,cleaning #gc #f4 ,family ,meals #he #g4 ,duties of ,servants #ajc #h4 ,behind the ,scenes at a #acg ,dinner ---------------------------------------- -------------------------------- ,,letters ,,to ,a ,,young ,,housekeeper ,,chapter ,i ,,economy ,,in ,,the ,,household ,,york ,,harbor1 ,june #bj4 ,dear ,penelope3 ,you have no idea how your plaintive little 8wail0 in the form of a letter went right to my heart1 or what memories long forgotten it brought back to me of my early married life4 ,you are perfectly right in thinking that ,i too had my 8experiences10 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 8experiences10 almost tragic to me at the time1 brought about in the way of remedies4 ,i have no doubt that it will seem 8like a leaf out of your own book0 when ,i tell you that when we began housekeeping ,i started1 as a matter of course1 in about the same way of living that ,i had been accustomed to in my mother's house4 ,this was my standard and ,i knew no other4 ,what was my horror to find1 when the end of the month came1 that ,i was taking so much for table expenses that we had little left for anything else4 ,this discovery nearly reduced me to tears1 for we had both been brought up as you have1 with a great dread of living beyond our means4 ,our first thought was to move into a house with lower rent1 but1 after considering the question from all points of view1 we decided to remain where we were and find some other way of cutting down our expenses4 ,this was a difficult problem for any one so inexperienced and who had never had to think much about economy1 but it was the very same problem that you are facing in very much the same way1 and ,i did just what you are doing1 consulted a friend in whom we had confidence and who had had years of experience4 ,this consultation encouraged me to feel that there were many changes ,i could make in our way of living1 and ,i was honestly amazed to find how much that seemed necessary for the table1 just because ,i had always been accustomed to it1 was not necessary at all1 but that one was quite as well off without it4 ,i came home full of enthusiasm to see what ,i could do4 ,then came a serious settling down to the subject and a careful looking into ways and means4 ,together my husband and ,i talked over his income and decided what proportion we should allow for the table4 ,the next month was to be a practice month1 carefully watching how the money went1 in order to make a plan for other months4 ,how interesting it seemed6 ,it meant that ,i had a vocation as well as my husband2 that1 by careful thought1 ,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 serene4 ,for why1 if he went faithfully to his business daily1 as a matter of course1 in order to give me the wherewithal to run the house1 should not ,i do my part as seriously and faithfully8 ,from that time economy and the management of the household took a new interest1 and what had been drudgery became a fascinating puzzle4 ,i plunged into the study of good cookery books1 learning all ,i could about the different cuts of meat1 how to tell good fowl1 etc41 so that ,i could choose well and make the money go as far as possible4 ,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 ways4 ,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 expense4 ,i then started with my practice month in this way3 ,i bought groceries in small quantities1 only as much as we needed for a few days at a time1 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 month4 ,bills are a torment with a small income1 so1 while ,i found the bills for staple groceries1 ice1 and milk almost a necessity1 ,i paid cash for all other articles of food2 that is1 meat1 vegetables1 fish1 eggs1 butter1 etc4 ,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 way4 ,at the end of this practice month ,i made a list of what we had used in groceries1 ice1 and milk1 and also added together all the cash spent on the other articles of food4 ,with the grocery list in hand1 at the beginning of the second month1 ,i laid in a complete supply of groceries for the whole month1 keeping it in a storeroom and giving out each morning enough for the day's needs4 ,of course some months we used a little more1 some a little less1 but it averaged pretty even and was a good guide4 ,i laid in laundry soap by the box1 because to keep a box ahead1 if you can1 is the best economy1 for it lasts twice as long if it is stacked on shelves with spaces between the cakes so that it can dry thoroughly before using4 ,the amount of groceries1 milk1 and ice we should use per month having been decided upon as nearly as ,i could1 we divided the cash ,i had spent on the other food during this practice month by #cj1 to see what allowance this would give me per day4 ,then1 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 marketing4 ,otherwise ,i felt sure ,i should spend too much1 as the markets are so tempting and human nature so frail6 ,luxuries we did not have2 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 age4 ,finding fancy groceries expensive1 ,i did not buy them1 but tried to put the money we had allowed ourselves for the table into nutritious food4 ,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 them4 ,one is much more apt to have variety by thinking ahead1 and taking a list to market is an economy1 for1 while one may change it after getting there1 and substitute one article of food for another1 still there is less likelihood of getting unnecessary things4 ,money spent on a few good cookery books is well spent1 for without their suggestions one is apt to fall into a rut1 and this the family cannot forgive4 ,no cook left to herself does her best4 ,she needs constant supervision2 to be told1 8a little more salt here10 8more sugar there10 8slower cooking10 etc41 and also to be praised for what is good4 ,if the praise is not given1 the cook gets discouraged2 if mistakes are overlooked1 she gets careless4 ,as some cooks don't take correction pleasantly1 however well given1 you will find that it works best to give it at the end of your morning talk when all the ordering is finished4 ,in beginning with a new cook1 it is well to explain at once to her that you want her to lay aside everything that is left over1 if only a tablespoonful1 putting it into the wire safe or refrigerator for you to decide about the next morning4 ,this is not generally done by ,american housekeepers1 so that1 at first1 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 good4 ,you will find in some of your receipt books about the ,french pot-au-feu and can learn from this how to manage your own soup pot1 using the bones left over from roasts1 etc41 to start a stock and varying this soup each day with left-overs1 such as even a tablespoon of peas or some spinach 7strained71 or string beans1 tomatoes1 shreds of lettuce1 or creamed oyster plant4 ,this may not sound especially good to you1 but my cook now makes soups that surprise me by their good flavor and variety in just this way4 ,these left-overs also make good salads1 sometimes the basis being potatoes1 to which is added a few beets1 a little shredded lettuce1 or1 in addition1 some meat chopped up1 each thing being too small a quantity in itself for any one dish4 ,thus1 a hearty and good salad or a hot dish is evolved from what many people allow to be thrown away4 ,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 foods4 ,among the ideas of value to you you will discover that there are many foods1 such as cheese1 peas1 lentils1 and beans1 which take the place of meat4 ,as1 for example1 one pound of cheese equals two pounds of beef in nutriment4 ,eloise is at my elbow imploring me to stop writing and give her some advice about her dress for ,mrs4 ,blake's fancy ball1 so ,i mustn't run on any more4 ,don't hesitate to tell me anything that troubles you1 for it will be such a pleasure to me if ,i can help you4 ,very affectionately yours1 ,jane ,prince4 ,p4 ,s4 ,some days1 when you don't feel well1 it is hard to think of the menu1 so ,i would advise you1 whenever you have tried a receipt and found it good1 to write in a blank book1 kept for the purpose1 the name of the dish1 the title of the cookery book1 and the page on which you found the receipt2 thus3 8,fish pudding1 ,mary ,ronald's ,century ,cook-,book1 page #abc40 ,before you know it you will have a book1 not of receipts1 but of suggestions1 which will tell you just where to look for the sort of dish you want for breakfast1 lunch1 or dinner4 ,in order to make it perfectly easy to turn at once to any especial dish1 divide the blank book1 before you make any entries in it1 into as many sections as may be convenient1 leaving several pages to each section3 ,so many pages for relishes ,so many pages for soups without meat ,so many pages for meat soups ,so many pages for fish soups ,so many pages for fish receipts ,so many pages for entres ,so many pages for meats ,so many pages for vegetables ,so many pages for salads ,so many pages for desserts ,so many pages for lunch dishes ,so many pages for breads and cakes ,so many pages for eggs ,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 receipts8 ,devotedly yours1 ,jane ,prince4 ---------------------------------------- -------------------------------- ,,chapter ,,ii ,,the ,,budget ,,york ,,harbor1 ,july #cj4 ,dear ,penelope3 ,your letter came this morning and you needn't apologize at all for writing me again so soon1 for ,i am always delighted to hear from you4 ,it is very evident that you have an attack of the blues1 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 possible4 ,being terribly busy this week you must forgive me if ,i plunge at once into the subject and end when ,i have said my say1 without any bits of gossip to enliven the letter4 ,i will tell the girls to write you all the latest news4 ,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 view4 ,what ,dr4 ,richard ,cabot says in his book that you and ,i read together is so true1 8,work is doing what you don't now enjoy for the sake of a future which you clearly see and desire4 ,drudgery is doing under strain what you don't now enjoy and for no end that you can appreciate40 ,now that you tell me you have started the plan of laying aside a certain sum for marketing and find it works well1 and that it is interesting to see how far you can make a particular sum of money go in this department1 ,i am encouraged to do some more suggesting along the same lines4 ,i would advise you to take a quiet time1 when your husband is not tired1 and together think carefully over what all your other regular expenses are1 making a list of them something like this3 rent2 service2 lights2 fuel2 ice2 milk2 cab and car-fare2 doctor's bills and medicine2 postage2 incidentals2 presents2 travel2 charity2 marketing2 groceries2 your dress2 your husband's clothes2 amusements4 ,some of these items1 such as doctor's bills and medicine1 belong to the unexpected and you cannot make an allowance for them4 ,others1 such as light1 fuel1 milk1 etc41 after some experience1 you can make an approximate allowance for4 ,but there are some1 such as rent1 service1 charity1 dress1 etc41 that you have under your control and for which you can make a definite allowance4 ,now1 let us see if we can't turn drudgery into pleasant work4 ,you have already put aside a definite sum for marketing2 decide also upon a definite sum1 that seems reasonable and liberal to you both1 for some of the other accounts that are under your control1 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 enjoy1 or for some much-needed article for one of you or for the house1 or else to put into a nest-egg for the future4 ,you will find that you can do this if you 8cut your garment according to your cloth40 ,of course1 in order to know just what you have saved on any one item of your account1 you would have to keep a careful record of everything that you spend1 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 buy4 ,at the end of each month separate these expenditures1 whether paid for by cash or check1 into their separate items1 adding all of one kind together under one head1 thus3 ,jany4 ,rent #de4jj ,dress ,gas ,fuel ,etc41 etc4 ,keep this statement somewhere1 either in the back of your account book or in a blank book kept for the purpose1 so that you can always tell at a glance how much you have spent any month on any one item4 ,this memorandum is very important and should be a great help to you1 for1 after several months of careful watching you will begin to know about how much you really need for your different regular expenses4 ,sometimes1 after looking over the figures1 you are led to feel that you have spent more than you ought on some one account1 sometimes on another1 and then the accounts have to be gone over to see how you have been careless4 ,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 to4 ,each family has to decide for itself what proportion should be allowed for these different expenses1 but1 with your income of #bbjj a year1 it is safe to allow fifty cents a day per person for all food4 ,the house rent1 so business men say1 should not be more than a quarter of one's income1 if possible a little less than that4 ,neither of you will feel happy1 ,i know1 unless you lay aside something for your church interests and also to help1 if only a very little1 some of the public-spirited efforts for good4 ,you can't improve on the ,biblical proportion of a tenth of one's income for this1 or more if you are prosperous4 ,some people could get almost that from the waste in their households4 ,you can see how you could enjoy giving when you knew just what you had to give and were not worried with indecision4 ,above all things1 be very frank with each other in money affairs4 ,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 her4 ,i hope you won't think me cruel when ,i advise you to keep away from shops unless you have something to buy2 in fact1 waiting until you have quite a list1 for if one doesn't see the fascinating things one doesn't feel the need of them4 ,bargains are a snare and a delusion1 and1 depend upon it1 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 come4 ,i can understand your feeling perfectly well that economy seems so mean1 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 money4 ,we have nothing but admiration of the ,french thrift 7we don't call it economy71 and why should not we ,americans follow their example8 ,you may have an income of your own some day1 and ,i shall venture to advise you about that even if that beloved husband of yours is looking over your shoulder6 ,i hope you won't fall into the mistake1 on account of the love and confidence you have in him1 of putting it into the common purse for regular expenses4 ,it doesn't reflect at all on that confidence to keep your own accounts separate from his4 ,the most devoted of husbands and wives often differ in their ideas of what they want to spend money for1 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 purse1 so long as he was spending it conscientiously in the way he thought would bring her the most comfort4 ,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 best1 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 spent4 ,to make the change then would be likely to cause hurt feelings or even a misunderstanding4 ,for a woman to keep her accounts separate need never interfere with her helping out at any time when she saw the need of it1 and that would be a genuine pleasure4 ,if there is anything else you want to talk over with me1 now is the very best time to write1 for all 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 you4 ,very affectionately1 with apologies to ,tom for the last part of my letter1 ,your friend1 ,jane ,prince4 ---------------------------------------- -------------------------------- ,,chapter ,,iii ,,servants ,,york ,,harbor1 ,august #aj4 ,dear ,penelope3 ,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 situation4 ,what a picture of misery1 and to think that that nice-looking ,mary turned out so unsatisfactory and that you have had such a succession since her departure6 ,so you feel degraded and as though there was something the matter with you personally1 do you8 ,well1 there is nothing the matter with you1 and you are the same dear girl that you have always been1 and with your willingness to give the servant question all the thought that it needs1 these very experiences will help you to cope with it more wisely4 ,it made me laugh to hear how disgusted your husband was because your present housemaid was such a fright6 ,don't let that worry you2 just provide her with neat white aprons and a cap and he won't know her4 ,tell him ,i wish he had seen the little apparition that came to me1 when we were first married 7we were living in the ,south at the time71 in answer to my advertisement for a housemaid4 ,at least forty-eight tiny little braids1 each about four inches long1 stood straight out from her little black head and she was clad in bright red plaid from top to toe1 her face beaming all over with good nature4 ,she looked clean1 as you say your new maid does1 and the transformation was complete when later1 with hair smoothed out1 and in a neat calico dress and white apron1 she stood before me for inspection4 ,since then1 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 way4 ,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 cares4 ,undoubtedly they do reduce the number of their servants and their worries in this way1 but the family also loses much of the home feeling4 ,what would we think of our husbands if1 when the men in their employ gave them trouble1 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 consequence8 ,wouldn't we in our hearts think they were failures in their vocations8 ,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 servants4 ,every woman who tries to bring about a better understanding between herself and her servants helps every other woman to make home life more comfortable1 so it really isn't a little thing to do4 ,on the contrary1 if enough women try1 they may bring about great results4 ,nothing is so absolutely destructive to an understanding between mistress and maid as the habit1 so common and so catching1 of looking at servants as a class by themselves1 unlike other human beings and antagonistic to their mistresses4 ,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 classes1 the great difference being in education1 early surroundings1 and training4 ,if we only keep this in mind1 while it really seems almost impossible to understand the ignorance of many servants and to see things from their point of view1 yet we may at least realize that it would be a disgrace if our ideals of conduct were not higher than theirs4 ,when ,i tell you that you will need nearly every known virtue to keep house well1 you will expect to come out of the experience a piece of absolute perfection6 ,certainly ,,patience is one of the foremost needed4 ,it is so easy and natural for us to scold a servant when she has neglected her duty or done something stupid1 instead of patiently following her up every time she neglects anything and with a pleasant but decided manner seeing that she does it4 ,and yet ,i know1 from experience1 that the scolding produces no result except to make her angry1 while the other method will have one of two results2 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 go4 ,one's patience1 however1 may cease to be a virtue in the case of a sullen servant4 ,i would not keep such a one1 no matter how good her work was1 if after having spoken to her about it she did not change1 for nothing will wear you out sooner1 and to no purpose1 than having to contend with that kind of a disposition4 ,tell her the reason that you part with her and perhaps she will do better in her next place1 in which case you will have helped her and her future mistress4 ,,unselfishness--there's plenty of opportunity for a mistress to show if she is sincere in her desire to be fair4 ,just one instance3 ,it isn't very pleasant1 to say the least1 if1 after one has trained a servant to be skillful and she has stayed for several years so that one has grown dependent on her1 she leaves for higher wages4 ,yet in every other calling people are praised for what is called their ambition to rise1 and if we can't pay high wages1 how can we expect to keep the most skillful servants8 ,and why should we make them feel as though they were not behaving well when they leave for more money8 ,how much ,,wisdom and ,,thoughtfulness1 too1 we need to keep all the different dispositions in the house in harmony1 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 correction4 ,and then ,,moral ,,courage--it is wonderful how that often will win the day4 ,it is fatal to be afraid of servants4 ,if you have to reprove one of them that you like and do not wish to lose1 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 unreasonableness1 for that would certainly put you in her power4 ,you will be surprised how the calm firmness that this thought will give you will generally win the day1 if it is backed by the fact that the maid knows she is in a comfortable home and has a considerate mistress4 ,but ,i know you want me to talk about your particular troubles1 when there was a comfortable home and a considerate mistress4 ,i can readily believe how interested you were in making ,mary happy and that you wanted her to feel that your house was her home1 and ,i can just picture how sweet and nice your kitchen and her bedroom looked with everything so neat and new4 ,it was disappointing1 in return for all your thoughtfulness of her comfort1 to have her show that all she apparently wanted was to get away from her work as quickly and as often as possible4 ,and then after her departure to have such a series of incompetents in quick succession1 each with some new demand1 was perfectly disheartening4 ,i do feel so sorry for you1 for ,i know just how discouraged you must have been4 ,of course ,i have no way of divining what the cause of dissatisfaction was1 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 it1 but who want to be kind1 have to suffer for those who are unjust4 ,at any time a maid may come to us direct from a home where she has had a hard mistress1 who gave her her outings grudgingly1 didn't like her to have her friends come to see her1 and perhaps1 while giving her an almost luxurious room1 rarely spoke a kind word to her and took it for granted she would be faithless and perhaps even dishonest4 ,or1 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 bed1 washstand1 and bureau with a girl whom she had never seen before or who wasn't clean4 ,from such places she would come to you naturally in an antagonistic mood1 and1 suspecting that she would not be looked out for1 make demands for even more than she really wanted4 ,she would make the mistake that ,i have just advised you to avoid1 of classing all mistresses together as unkind or thoughtless4 ,of course it is very unintelligent to do this1 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 standards4 ,and yet we can hardly blame her when we ourselves have heard so many mistresses talk of servants as though they were all worthless4 ,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 her4 ,possibly that is true1 but it is past now and it is useless to cry over spilt milk4 ,what you can do is to start out differently with your new maid in the light of your past experience4 ,i think you will find yourself much happier if you don't look for gratitude1 for it isn't to be found very much in any class of life4 ,above all things1 don't let what you have gone through make you distrustful1 for it is the part of wisdom as well as of kindness to let the new maid feel that you expect well of her4 ,if she has good stuff in her1 that is the way to bring it out4 ,we ourselves show our best side to those who believe in us4 ,you seem to have a vague feeling that ,mary's leaving you had something to do with the outings she wanted4 ,that may have been so1 for very few of us can enter into servants' lives enough to realize the vital importance of their outings to them4 ,i can understand your being a little distrustful of her when she wanted to go to a dance1 for ,i used to feel that way myself1 but ,i don't feel so any longer4 ,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 theater4 ,of course1 if a maid wanted to go often1 that couldn't be allowed1 for it wouldn't be compatible with good work4 ,while most of us are interested in helping to give recreation to the less fortunate classes1 we have hardly awakened to the fact that there is one class1 that of our servants1 who are ridiculed if they want it4 ,it is really quite pathetic to think how little appreciation we have of their need of amusement1 and how many jokes are made at the expense of those who want occasionally to go to a dance or to the theater4 ,you and ,i know some people who don't even want to let them have their friends come to call4 ,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 time4 ,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 out1 in order to form some idea of the pleasure a maid feels on her 8afternoon0 when she leaves all duties behind her and gets beyond the sound of the bell4 ,as a well-trained maid1 she always has to go about the house noiselessly1 never raising her voice in speaking unless spoken to4 ,perhaps she doesn't like the other maids and longs for some congenial friend and to talk and laugh unrestrainedly4 ,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 service1 and that she only thinks of their greater freedom8 ,she naturally longs for that freedom and for some time that she can surely call her own4 ,if any trouble crops up with this new maid1 don't 7because you are so sorry that you let the other one go7 offer her higher wages or urge her to stay4 ,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 is4 ,it wouldn't remove the cause of her dissatisfaction but only delay its coming to the surface again4 ,sometimes by a quiet talk you can find out what the trouble is and if the complaint is reasonable you can remove the cause4 ,a case in point is an experience that ,i myself once had when there was dissatisfaction among some servants whom ,i really liked4 ,it was after ,i had1 with a great deal of trouble and study1 tried to arrange all their afternoons and evenings out and their ,sundays to be1 as ,i thought1 convenient for myself and comfortable for them4 ,i was indignant at first at what seemed ingratitude and felt ready to dismiss them all4 ,but1 on sober thought1 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 discontent4 ,at the same time ,i told them all that1 while ,i might not be able to do what they wanted1 still1 as my only thought in arranging their outings was to give them rest and have them enjoy themselves1 ,i was ready to consider making some changes so long as they would not interfere with the proper and regular running of the household4 ,it seemed quite a new idea to them that their mistress was really interested in their pleasure4 ,they were nice women and with the prospect of a sympathetic hearing1 their antagonism seemed to pass away4 ,to my surprise ,i found that it was not more outings that they wanted 7in fact they proposed fewer71 but to be away from the house longer at a time4 ,i promised them nothing at the moment because ,i feared that ,i should say something unwise1 but impressed it upon them that they would have to work together and help one another if they wanted these changes4 ,this conversation resulted in my arranging a programme that was satisfactory to them and perfectly convenient to me1 and one that ,i have not had to change for years4 ,it may help you very much to find out what ,i learned from this conversation1 so here it is4 ,the first point was that servants need their regular outings to be longer than they usually are1 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 go4 ,this seemed to me reasonable as ,i thought over the work of the different servants4 ,instead of just putting on her hat and coat as we do1 a maid has to change everything to make herself neat and fresh to go to church or shopping or to visit her friends4 ,if she has the ordinary two hours' leave1 in most cases she would have to turn around to come back almost as soon as she reaches her destination4 ,if she goes to church we know the service will not be out till after twelve-thirty or even later2 so that in order to return in time to set the table by one o'clock1 she must leave the church instantly without a moment's chat with her friends4 ,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 later4 ,with the chambermaid the situation is probably worse if there are a number of rooms to make up1 and it seems almost impossible for the cook to get to morning church unless some special arrangement is made for her4 ,the second point was that servants would like to be able to count on an absolutely certain1 specified time to leave the house and to return1 both on ,sundays and week-days4 ,this they cannot do if some of the family stay in bed very late1 if there is an invalid in the house1 or if there are extra people at the ,sunday lunch1 unless the mistress makes a very definite plan for the servants to relieve one another1 so that their free time of going out or to church will not be interfered with and the regular work will still go on4 ,the third and last point that ,i can remember is that most servants really do not care to go out so frequently1 but that1 on the contrary1 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 work4 ,these three points are always carefully conceded to them in hotels1 and consequently hotel service is much desired by maids1 as housekeepers in small towns find to their great inconvenience4 ,this experience of mine may let light into your situation and give you a basis for a good programme4 ,in working it out it is necessary to be careful not to make things comfortable for the servants at the expense of the family4 ,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 absence1 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 inconvenienced4 ,since it is a fair exchange1 maids are usually contented to do this1 and it is the duty of the mistress to train them and to see that each servant carries out the idea1 doing her fair share of the work4 ,where there is more than one servant1 these outings can easily be arranged1 even with a family of irregular habits1 so that they all will be able to get off promptly and stay out long enough1 without any inconvenience to the household4 ,in the case where there is only one maid1 who does the cooking and all the work of the house1 the household is1 of necessity1 run more informally1 and a chafing-dish meal can take the place of one of the ,sunday meals in order to let her off4 ,but if the mistress feels that she must have her meals go on just as regularly on ,sunday as any other day1 she should hire some one to come in for the time the servant is out4 ,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 it4 ,i have heard nice women say1 8,i have only one servant1 so of course ,i can't let her go out40 ,this is really cruel1 though not intentionally so1 because1 if the maid has all the work to do1 she needs a complete and regular rest all the more4 ,the mistress should look upon the money paid to some one for taking her place as one of the regular necessary household expenses4 ,whether there is one servant or many1 each one is entitled to some regular time to herself and if housekeepers were more careful about this there would be less discontent among servants1 ,i am sure4 ,as ,i said before1 we need to be a great deal more human in our relationship with them4 ,how reasonable1 for example1 these three points seem when we take the pains to see the servants' point of view1 and how easy it would be to misjudge the situation otherwise4 ,what most of them really want is to have some time that they can actually call their own4 ,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 wanted4 ,just try it and you will see for yourself1 and ,i am sure too1 that you will be glad to practice every virtue that good house management requires if1 in that way1 you can bring about peace instead of that uncomfortable atmosphere which constant dissatisfaction among the servants causes4 ,if a home is unhappy downstairs you can always feel it upstairs1 and1 in fact1 sometimes at the front door4 ,i believe ,i will enclose the plan for the outings of three servants that has worked so well in my case4 ,a simpler plan can be arranged for two servants because they alternate4 ,i have already said what ,i think is our duty in case of one4 ,what a long letter ,i have written you6 ,i send it on the 8wings0 of the first mail hoping that it will reach you in time really to help you in your present situation4 ,affectionately yours1 ,jane ,prince4 ---------------------------------------- -------------------------------- ,,chapter ,,iv ,,maid ,,of ,,all ,,work ,,york ,,harbor1 ,august #ah4 ,dear ,penelope3 ,your ears must have burned this morning1 for ,i have been thinking so hard of you4 ,it is an entrancing day after a storm1 and the sound of the slow1 dreamy washing of the waves on the shore1 as ,i sit here knitting on the piazza1 seem to carry me far away from everything about me to your dear self4 ,the girls came home yesterday from visiting ,mrs4 ,gardner with all the latest news of you1 how sweet and pretty your surroundings are1 and1 best of all1 ,tom's devotion to you and your happiness4 8,spooney10 they called you both1 but never mind1 what do they know about it8 ,you and ,i understand1--that is enough1 isn't it8 ,your little message to me showed that there was one annoyance1 however1 weighing on you in the midst of all this bliss1 the undercurrent of worry from signs of discontent in the kitchen4 ,when everything is so bright and pleasant around you1 and you are so happy1 why can't the maid feel so too8 ,i am afraid it will be many a long day before ,i can go down to see you1 but ,i am so glad ,i have my hands and eyes and they shall be devoted to you1 dear child1 this morning4 ,the more ,i think about the apparent discontent of your present maid1 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 home4 ,i know how you love everything to be the pink of perfection1 and it isn't necessary for you to lower your standards of refinement of living1--only to remember to be content to live more simply or informally and that all the pretty little touches must come from you4 ,i have dined a number of times with a young couple where the wife1 accustomed to servants before her marriage1 did most of the housework1 including the cooking1 and only had a woman come in for the rough work1 sweeping1 etc41 and to wash the dishes when she had guests4 ,the table always looked refined and sweet and the little apartment made you feel at once the interested touch of the family4 ,so don't be discouraged because1 after your servant dusts1 everything looks crooked and the rooms have a neglected appearance4 ,it is simply because you are asking too much of your maid1 who has all she can do in taking care of the practical side of the housework4 ,when ,i spoke a little while ago of living more simply1 visions came before me of your wedding day and the room1 that looked like a miniature ,tiffany's1 spread out with your wedding presents1--silver1 cut glass1 and ornaments1--and then ,i thought of your little maid and how impossible it would be for her to keep the silver looking bright as it should1 with everything else she has to do1 and how discouraged she would be at the very thought of it4 ,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 them4 ,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 housekeeping4 ,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 in4 ,it isn't so with the maid of all work4 ,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 attractive4 ,suppose you decide to make up your own beds1 do the dusting1 and attend to the lamps4 ,that is all good exercise and you can wear a pair of gloves to keep your hands nice while you are working4 ,you can manage in this way4 ,if the maid gets up at six-thirty1 dresses1 throws her mattress over the foot of her bed1 and opens her windows to air her room1 she can be ready to start the kitchen fire1 if there is a coal range1 and put on the cereal 7which has been cooked the night before and is much better for long cooking7 by seven o'clock4 ,she can then go into the parlor1 draw up the shades there and in the dining-room1 rebuild the fire if it has been used1 and go over the floor with a dustless mop4 ,after that she can set the dining-table and cook the breakfast4 7,you will have to put your beds to air yourself before you leave your room47 ,when she has put the last of your breakfast on the table1 you can wait on yourselves1 leaving her to get her own breakfast4 7,just here ,i must speak to you of the loneliness of the maid of all work having all her meals by herself1 because1 when you think of this1 and know that many of them never even sit down to their table1 ,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 her47 ,to return to the order of her work4 ,when you have finished your breakfast she can clear the dining-table1 wash your breakfast things1 and straighten the kitchen4 ,after that she should let you know that she is ready to take your orders for the meals4 ,having finished your breakfast and seen ,tom off for his business1 you might commence your share of the housework by going to your room1 making up the beds1 dusting it and all the other rooms and putting them all in order4 ,when the maid lets you know that she is ready to receive your orders for the day1 you should stop your work temporarily1 if you haven't finished it1 in order not to delay hers1 which is more important4 ,then you should go with her to the refrigerator and wire chest to see the left-overs and plan the meals for the day1 utilizing the left-overs and writing on a small pad1 kept for the purpose1 the bill of fare for lunch1 dinner1 and breakfast1 pinning this up in the kitchen1 to leave no excuse for forgetting4 ,all the orders having been disposed of1 the menus of the day before can be gone over1 praising the successes and pointing out the mistakes4 ,this being finished1 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 this3 ,monday ,washing4 ,tuesday ,ironing4 ,wednesday ,bedrooms1 one week2 dining-room and living-room1 next week4 ,thursday ,hall and bathroom1 one week2 brasses1 next week4 ,friday ,silver4 ,afternoon out every week4 ,saturday ,kitchen1 refrigerator1 etc4 ,in the case of the maid of all work1 washing the windows has to be done by outside labor1 and the time to do it depends a good deal on wind and weather4 ,one has to be very considerate on washing-day1 planning ahead so as to have a cold lunch if possible on that day and not to invite any one to dinner4 ,the 8afternoon out0 is another time when the maid must be thought of1 and nothing should be allowed to interfere with her having this regular time to herself undisturbed4 ,you and ,tom will have1 both of you1 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 too1 and enjoy what you can have on the chafing-dish4 ,don't leave disorder for her to clear up which would give her as much trouble as getting the dinner4 ,lack of thought in ways like this often causes a servant to leave1 though she won't give you the true reason4 ,sunday is another time when she has to be thought of1 to be sure to let her have her time off so that she can get to church or to see her friends4 ,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 things4 ,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 trouble4 ,if you compare notes with your friends you will find plenty who don't do this1 but you will find plenty1 too1 who have ceaseless trouble with servants4 ,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 apron1 to go to the door4 ,plain black sateen waists are cheap and wash perfectly well1 so that she can wear one while cooking1 but ,i would advise you to provide her also with turn-over collars that are rather low at the neck1 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 collarless4 ,you will find that you can invite as many as four to dinner informally1 making six in all1 with a maid of all work if you have some one in to help her wash the dishes4 ,i don't mean for you to engage an expert for this1 for they are expensive1 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 in4 ,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 well1 never trying a new dish at such a time4 ,it can be a nice little dinner1 nevertheless4 ,suppose you begin with grapefruit1 which you can arrange yourself1 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 time4 ,next1 a clear soup1 which can be prepared the day before or can be a canned consomm of the best make1 flavored with a little lemon1 and with a thin slice of lemon in each plate4 7,even if your maid can make a delicious cream soup ,i wouldn't advise attempting it1 since it takes too much time on the day of the dinner47 ,third1 a roast and two or three vegetables4 ,for the fourth course a salad which you can prepare yourself1 making the dressing4 ,next the fifth course1 ice-cream and cake1 or some other bought dessert2 and1 finally1 coffee4 ,all these suggestions that ,i have written you have actually been tried and found practical and cause the least amount of friction1 so ,i send them to you to modify to suit your own case4 ,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 characteristics4 ,i have only a minute before the mail goes to add another suggestion to this long letter of advice1 and that is that it might help you to look into the question of the innumerable domestic labor-saving machines1 such as fireless cookers1 bread-mixers1 vacuum cleaners1 washing-machines1 electric utensils of all sorts and kinds1 and see if there are any that could be used to advantage in your household4 ,with every wish that contentment may soon reign in your kitchen1 ,devotedly yours1 ,jane ,prince4 ---------------------------------------- -------------------------------- ,,chapter ,v ,,weekly ,,cleaning ,,york ,,harbor1 ,august #bg4 ,dear ,penelope3 ,your sense of the ludicrous is going to be of the greatest help over rough places1 for often little troubles seem to vanish if we can only laugh over them4 ,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 done4 ,it is surprising1 isn't it1 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 clockwork8 ,but it is the experience of most of us1 and this letter shall go off at once to you hoping to reach you before the next sweeping day1 for1 as ,i understand it1 that is the vital question for the moment4 ,without any preamble ,i shall plunge right into my subject4 ,with two or three maids1 of course1 every room should have its regular weekly cleaning1 but where there is but one she can only manage to sweep each room once in two weeks1 you arranging the order of her work as ,i suggested to you in my last letter4 ,i will give you two methods of cleaning1 one with a broom1 and the other with a vacuum cleaner1 but ,i strongly recommend the cleaner as it raises almost no dust and makes the cleaning much easier4 ,you can buy a kind now in the department stores that is no heavier than an ordinary carpet sweeper1 is used the same way by hand1 does not require electricity in the house1 and is comparatively inexpensive1 ranging from six dollars up4 ,the following is the order for the thorough weekly cleaning with a broom3 ,before beginning run the shades up to the top and open the windows at the top keeping them shut at the bottom4 ,the rising hot air will then carry the dust out of the window1 while1 if the window be open at the bottom1 the cold air1 which falls1 will blow the dust in4 ,take small rugs out to be shaken4 ,brush window sills and lower part of blinds4 ,dust each small piece of furniture and take it out of the room4 ,shake out of the window all table covers and take them out of the room while the cleaning is going on4 ,if it is a bedroom1 cover bed with dusting sheet4 ,brush hard all upholstered furniture with a whisk broom and cover with dusting sheets4 ,dust all ornaments laying them carefully under dusting sheet on sofa or bed4 ,all little things being out of the room and large pieces of furniture covered1 sweep carpet or rug1 and then1 with dustless mop1 go over the floor1 being careful to clean under heavy pieces of furniture that cannot be moved1 rubbing the floor well1 but not using oil1 as it soils light dresses1 or water1 as it takes the polish off4 ,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 purpose4 ,clean mirrors by washing with water that has a little ammonia in it4 ,wipe and polish with a lintless cloth or newspaper4 ,newspaper is always on hand and makes a fine polish4 ,wash the gas globes if they are dirty 7probably about once a month71 being careful not to screw them on tight when they are put back1 as that makes the globes crack when they get hot4 ,take away all soiled bureau and sideboard covers4 ,lay the fire if it has been used1 and wash up the hearth4 ,laying a coal fire in the grate3 ,put the blower on to prevent as much as possible the ashes flying about4 ,shake the ashes down through the bars of the grate with a poker4 ,remove them from the pan with the shovel and put them in the coal scuttle4 ,take the ash-pan out and brush under it4 ,take the blower off and twist newspapers in loose rolls and put them in the bottom of the grate4 ,lay kindlings crosswise on top of the paper with spaces for draughts in between4 ,put coal on top of the kindlings4 ,when the fire is wanted1 put the blower on1 and light the fire from below4 ,when the coal is well caught1 take the blower off4 ,laying an open wood fire3 ,place a large log close against the back of the chimney1 another in front1 leaving a space between4 ,in this space between the two lay lightly pieces of newspaper twisted loosely2 on top of this paper place kindlings crosswise resting on both logs1 and far enough apart to let the air through2 then one or two other sticks on top of the kindlings bark side down4 ,do not remove the ashes from a wood fire1 as it burns better on a bed of hot ashes4 ,if soot should ever fall from the chimney on to the rug1 sprinkle the place thickly with corn meal and brush it up4 ,this removes at once what otherwise would be a bad stain4 ,after the fire has been laid1 empty all scraps from scrap baskets into a receptacle and take this and also the hod of ashes1 if the fire was of coal1 downstairs4 ,close windows1 pull shades down half-way1 arrange curtains1 take covers off furniture1 bring chairs back4 ,put clean bureau and sideboard covers on1 and put the ornaments back in their places4 ,fold up dusting sheets and put them away4 ,if brasses are brightened once a week1 they remain bright with less effort1 but if you have a good many it is best to reserve one morning for this1 as it is dirty work4 ,a pair of large old gloves should be provided to keep the hands clean when doing it4 ,just as with silver1 with only one maid it is better not to have too many brasses out1 unless you can hire some one to clean them4 ,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 rugs1 does not go by electricity1 and has no attachments1 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 broom4 ,by the following order of work you get the best results and do not have to go a second time over any of your dusting4 ,no dusting sheets have to be used1 rugs do not have to be taken up nor furniture and ornaments removed4 ,of course1 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 broom4 ,the weekly cleaning of a room with a hand-power vacuum cleaner3 ,brush window sills4 ,brush hard all upholstered furniture with a whisk broom4 ,shake out of the window all table covers and take them out of the room while cleaning is going on4 ,go over carpet or rugs with the vacuum cleaner and then the bare floor with a dustless mop4 7,sweeping with a vacuum cleaner is supposed not to make any dust1 but as it isn't perfection there is a fine dust that rises from it2 so all the dusting should come after the sweeping47 ,dust every piece of furniture1 shaking duster out of window4 ,dust all ornaments and shelves4 ,clean mirrors and do all the work coming after this in the same order as described in cleaning a room with a broom4 ,with the more expensive electric power vacuum cleaners the order of work is the same1 but there are all sorts of attachments to clean floors1 upholstered furniture1 curtains1 etc41 that any of their agents would explain to you4 ,i am speaking from experience when advising a vacuum cleaner1 because1 after using an electric one in town1 ,i bought for use here1 where ,i haven't electricity in the house1 the hand-power kind1 as ,i couldn't stand the dust made by an ordinary broom4 ,if you decide to get one1 do let me know how you like it4 ,your practical but loving friend1 ,jane ,prince4 ---------------------------------------- -------------------------------- ,,chapter ,,vi ,,family ,,meals ,,york ,,harbor1 ,august #bh4 ,dear ,penelope3 ,after ,i sent off my letter to you1 ,i turned over your last page and found a scrawl that ,i didn't notice at first1--a polite little request for the details of serving one's every day meals4 ,why1 of course1 ,i will give it to you1 and shall take it for granted that your maid's mind is a perfect blank on the subject4 ,so much the better1 for now you can put into it just what you want her to have there4 ,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 table4 ,show her yourself how neat it looks when done in this way and how badly when the things are crooked4 ,if she hasn't a straight eye1 the only way to do is to give her a foot-rule and have her measure distances at first until her eye is trained4 ,don't attempt anything elaborate and be content to use your simple china which can be easily replaced1 so that when1 in her awkwardness1 she breaks it1 your heart won't be broken too4 ,perhaps you can find some old china-cabinet with glass doors in which you can keep those beautiful plates that were among your wedding presents1 and be able to have them to look at without their being any care4 ,if the maid hasn't too much to attend to1 she will be able to do what she does do1 well1 and if you have your meals served nicely every day1 then1 when you have guests1 she will not be confused by some new order of things1 but will be perfectly natural and serve them well as a matter of course4 ,your own meals1 too1 will go more quickly and easily and be more appetizing if always served carefully and regularly4 ,let us take a perfectly simple family dinner3 ,first course1 soup2 second course1 roast and 7two7 or 7three7 vegetables2 third course1 salad or dessert2 fourth course1 coffee2 and begin to train her in this way3 ,see that the canton flannel undercloth is perfectly smooth on the table4 ,over this place the tablecloth with the crease going exactly down the middle4 ,make sure that whatever glass1 silver1 china1 knives1 etc41 is to be used on the table is bright4 ,put a dinner plate for each person at even distances apart from one another4 ,to the right of each plate place as many knives as you need with their sharp edges turned toward the plate1 then next to them the soup spoon with the hollow part of the bowl of the spoon turned up4 ,put the napkin at the right of the soup spoon1 folded over neatly once1 as it would take up too much room square1 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 wide1 or else a roll4 ,place a tumbler at the point of the knives4 ,at the left of each plate lay as many forks as are needed for the meal1 with their prongs turned upward and placed in the order in which they are to be used1 the fork for the first course being on the outside and farthest from the plate4 ,exactly in the center of the table put your plant4 ,place a salt cellar and a pepper pot in each corner of an imaginary square of which the plant is the center4 ,arrange the side-table--or sideboard1 if you have no side-table--with everything extra on it that will be needed during the meal1 so that you will never have to open a drawer while you are serving it4 ,put on this table1 in nice order1 so that it will look attractive1 the dessert plates1 on each of which is a finger bowl with a doily under it2 also any cold plates such as salad plates1 if they are to be used1 and any extra forks1 spoons1 sauce ladles1 etc41 that will be required4 ,fill the finger bowls a third full of water and place a fork and a spoon on the doily1 one on one side1 the other on the other1 of the finger bowl4 ,have also on the side-table a plate of bread1 the pieces all cut the same size as those already on the dining-table4 ,set a pitcher of iced water in a convenient place in pantry or dining-room4 ,arrange a tray with the after-dinner coffee-cups on it and the bowl of lump sugar and sugar tongs in the center4 ,put an after-dinner coffee spoon on each saucer4 ,have this in pantry4 7,the only spoon that is ever put with the forks and knives by the plates on the table is the soup spoon4 ,teaspoons for grapefruit1 for bouillon1 tea1 coffee1 etc41 are always put on the plate or saucer on which these foods and drinks are served47 ,when the dining- and side-tables are set and the first course ready to come into the dining-room1 fill the tumblers with iced water4 ,go into the pantry and pour each soup plate half full of soup4 ,if it is the custom of the family to use a musical ,japanese gong to announce meals1 strike it two or three light taps4 ,if they don't use one1 then go to the mistress wherever she is and say quietly1 8,dinner is served1 ,mrs4 ----40 ,when every one is seated1 take a plate of soup in each hand and place each plate in turn in front of each person1 laying it on the dinner plate that is already there1 serving the older members of the family first1 if there are children1 otherwise going right around the table1 always laying it down from the right side of each person4 ,when the soup course is finished and the second course is in the pantry1 bring a hot plate in your left hand and1 taking up the serving plate1 with the soup plate on it1 in your right1 replace it with the fresh hot one1 doing this from the right side of each person2 going1 in this way1 all around the table till all have hot1 clean plates4 ,then bring in the platter of meat1 placing it in front of the carver with the carving knife1 which has been sharpened before the meal1 at his right and the fork at his left side4 ,put the gravy boat and ladle at his right4 ,stand at the left of the carver with an extra hot plate in your hand and1 taking the plate with meat on it1 put the empty1 hot plate in its place4 ,this gives the carver time to cut another slice and have it ready when you come back with the next empty plate4 ,now go right around the table putting a plate of meat before each person and taking up the empty plate till all have been served4 ,put down and take up from the right side4 ,if there is jelly or any small thing to pass1 put it on a small tray1 having first placed a spoon in it1 and1 taking the tray in one hand and a vegetable dish in the other1 pass them all around the table1 stooping a little as you first offer one1 and then draw back and offer the other on the left side of each person4 7,it is a good rule to remember in serving a meal that everything that admits of a choice must be passed at the left and that everything that does not admit of a choice must be placed from the right47 ,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 table4 ,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 dinner4 ,when every one has finished this course1 remove first the meat platter1 being careful that the carvers and spoon are secure so as not to drop off4 ,then remove gravy boat on a small tray4 ,take out vegetables1 bread1 etc4 ,remove the used plates1 one in each hand1 never piling them on top of each other4 ,bring a tray and quietly remove peppers and salts and any knives and forks remaining on the table and take them into the pantry4 ,bring a plate or small tray and with a napkin remove the crumbs4 ,from the side-table bring a dessert plate in each hand until you have given one to each person1 always going to the right of the person to set it down4 ,put the dessert in front of the mistress1 the spoon to left1 and sauce boat with spoon on her right side4 ,stand by her with an empty dessert plate and pass the plates as in the other courses4 ,after the dessert is finished remove dessert and all the plates1 and1 after having filled the cups with hot coffee in the pantry1 pass them around to the family1 either at the table or in the parlor1 whichever your mistress desires4 ,if the coffee is taken in the parlor1 bring an empty tray in later and take away the coffee-cups4 ,always remember that everything belonging to one course must be removed before serving another course4 ,if the last course is salad instead of dessert1 then1 as you take off the used plates of the meat course1 replace them with cold plates1 bring the bowl of salad on and do not remove crumbs1 salts1 etc41 until this course is finished4 ,if your mistress prefers to make the salad dressing herself1 put the bowl of lettuce in front of her1 and at her right hand the oil1 vinegar1 and condiments she desires1 and a small bowl and a tablespoon to mix the dressing in4 ,when she has made the dressing and mixed it with the lettuce1 quickly remove1 on a tray1 the oil1 vinegar1 etc41 and pass the salad bowl around to each person1 offering with your other hand a plate of crackers4 ,this course being finished1 remove salad1 then plates1 then peppers1 salts1 small silver1 and then crumbs as described before4 ,after that bring on finger-bowl plates4 ,then coffee as before4 ,if your mistress prefers not to serve a meat course1 such as chops that need no carving1 or a dessert course1 such as berries that are easily served1 you can pass them around without setting them on the table4 ,having now explained the method of serving the family dinner the following few suggestions will be sufficient for breakfast and lunch3 ,if your mistress does not use a tablecloth for breakfast1 place the centerpiece exactly in the middle of the table and in the center of this the plate of fruit 7or the plant if there is no fruit74 ,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 water1 with a fruit knife at the right of the bowl and a spoon at the left on the plate4 ,to the left of this put a small plate for bread and butter or muffins4 ,knives and forks are placed the same as for dinner1 just as many as you need for the meal4 ,in front of your mistress place the breakfast tray for coffee-urn1 hot-water kettle1 hot-milk pitcher1 and sugar-bowl1 but do not bring the hot things in till the family is ready to have breakfast4 ,arrange the side-table with any extra things that will be needed4 ,keep the butter cool and bring it on at the last moment and place it on one side of the table opposite the bread1 which has been freshly cut4 ,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 needed4 ,see that the newspaper is ready for the master of the house where he likes to have it4 ,look around to see if the sideboard drawers are all tightly closed so as to look neat and trim4 ,touch the gong lightly to announce breakfast4 ,bring on hot coffee1 hot milk1 and the hot-water kettle4 ,when all are seated1 pass around the fruit1 then stand at your mistress's left with a small tray and taking the coffee-cups as she fills them1 place them in turn at the right of each person4 ,when the fruit course is finished1 remove the plates1 putting fresh hot ones in their places in the same way that you do it at dinner4 ,put the main dish of the breakfast in front of your master and the others square and opposite one another on the table4 ,see that every one has water in his tumbler and then go to get your own breakfast4 ,family lunch is served much as dinner is served unless your mistress prefers to have it as informal as the breakfast4 ,at either lunch or breakfast1 when you pass hot muffins1 bread1 hot cakes1 or pancakes1 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 him4 ,i am afraid1 ,penelope1 that you may think these directions that ,i give you for your maid are very detailed1 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 meals1 if you haven't forestalled her by telling her every minutest detail4 ,you can see that ,i think that with a maid of all work the breakfast and lunch should be very informal meals1 and that with breakfast you should wait on yourselves after she has placed the main course on the table4 ,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 possible4 ,it is a small1 low1 revolving table to set in the middle of one's dining-table on which are placed muffins1 butter1 etc41 and which by the slightest touch is made to move around so that anything on it comes in reach of all at the table4 ,i have seen only handsome ones in mahogany1 but ,i am sure they must come in other kinds of wood if that is not what your table is made of4 ,another piece of furniture that ,i should think you would find useful is a 8dinner wagon0--a tray on wheels that can be rolled from one room to another4 ,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 pantry4 ,i haven't said a word about your centerpiece1 but ,i have a suggestion for that too6 ,ferns are very pretty for the center of the dinner table1 but you will find it quite expensive to keep them always fresh1 whereas if you plant some grapefruit seeds in a pot1 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 table4 ,i also think you will find candles for the dining-table cost too much for every day1 but can be an additional touch when you have guests4 ,i wouldn't advise you to try to follow every fashion on a small income4 ,it will take away spontaneousness and give a strained feeling about what you do4 ,no matter how rich you may become in the future1 there will always be some one who has still more1 and is able to live more luxuriously1 so cultivate independence of spirit if you want contentment4 ,people who are always straining to have what they cannot afford1 in order to keep up with those about them1 can never be satisfied1 and have nothing in the end but disappointed hopes4 ,now1 ,penelope1 dear1 ,i haven't stopped to take breath since ,i started this letter1 and ,i am tired1 so no more until the next snag you may encounter4 ,with the firm conviction that all your friends will try to vie with you in your good housekeeping1 ,very affectionately yours1 ,jane ,prince4 ---------------------------------------- -------------------------------- ,,chapter ,,vii ,,duties ,,of ,,servants ,,york ,,harbor1 ,september #cj4 ,my dear ,penelope3 ,since my last letter to you ,eloise has begged me to write out the duties of three servants1--chambermaid1 waitress and cook1--for a very inexperienced friend of hers1 ,hope ,conroy1 who is well off and expects to begin housekeeping soon2 so you see what trouble my letters to you have brought on me6 ,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 him1 so ,i am enclosing a copy of them in this letter4 ,you don't need them now1 but why not tie all my letters on this subject together and make a book to keep1 for easy reference1 in a convenient place1--that top bureau drawer1 for instance8 ,you remember meeting ,hope ,conroy1 ,i am sure1 when you were visiting us last year1 and have probably heard that she is to be married next month4 ,it has made ,eloise1 who is practical1 and who simply adores her1 quite unhappy that ,hope seems to think it so amusing that she knows nothing about housekeeping4 ,with all ,eloise's brothers she has had a chance to understand men pretty well1 and she thinks1 with me1 that there would be fewer divorces if young girls only knew how much a man cares for his comfort4 ,so1 in view of this1 ,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 things4 ,i think ,i have just barely alluded1 in some of my letters to you1 to my method of recording the servants' duties1 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 comment3 ,extract from my letter to ,hope on the duties of three servants ,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 it1 that ,i decided to write a small blank book for each one of them1 containing her daily duties1 her weekly duties1 the arrangement for her ,sundays and her afternoons out--something that ,i could keep permanently and thus save myself much trouble4 ,if you dislike detail as much as ,i do these books will help you too4 ,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 arise4 ,realizing that much of the general duties must be different in every household1 according to the number of the family and the number and arrangement of rooms1 and whether they live in an apartment house or not1 ,i shall only attempt to give you an idea of how these books were written1 just enough to help you make out your own books to suit the requirements of your family4 ,this is the reason ,i describe the general duties only in a general way1 and the daily duties 7where the manner of doing the work is practically always the same7 ,i describe in detail1 addressing the maids directly as ,i did in the books which ,i made for my own servants4 ,although the instructions to the maids are in some cases identical1 yet1 in order to make them clear1 ,i repeat them in each case1 even though it seems unnecessary4 ,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 household4 ,for instance1 let the chambermaid wake you on her way downstairs at a specified hour1 and1 at the same time1 let the waitress come to get the silver4 ,if you have a safe for your silver1 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 morning4 ,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 work1 when this is almost impossible to arrange4 ,then1 about their ,sundays1 ,i think that church can't do us much good if we don't give the servants an opportunity to go1 too1 if they want to1 or if we make it a hard day for them4 ,though it requires special arrangement1 their ,sundays should be made a day to look forward to with pleasure when each one can be sure of getting out1 at some part of the day1 to church1 or to see her friends4 ,the ,sunday morning that the cook goes out1 the lunch should be one that can be quickly cooked or her outing would be too short4 ,in the case of the waitress and chambermaid1 if1 on their ,sunday morning out1 they waited to finish their work1 they would get out so late1 in most places1 that it wouldn't be worth while to go at all4 ,this explains why1 in the plan that ,i shall give you1 it is arranged that1 on their ,sunday mornings out1 the chambermaid and waitress stop whatever work they are doing promptly at #aj ,a4,m41 and get ready to go out1 the one who is in taking the work up where the other one has left it and finishing it in addition to her own4 ,you will also see that1 with the following plan1 you can take your choice of having late dinner every other ,sunday 7when the cook is at home7 or every ,sunday if your waitress is sufficiently expert and your cook prepares some of the dinner dishes before going out4 ,sometimes it is the chambermaid and sometimes the waitress that can cook best and likes the afternoon all to herself4 ,it doesn't matter which you choose for that duty2 you simply use tact in this as in all your housekeeping4 ,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 out1 provided their services are not required2 this insures one always being in the house so that the cook never has to go to the door4 ,it is rather an understood thing that the cook can go out any evening after her regular work is done1 of course1 if her services are not required4 ,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 in1 when all her time has to be devoted to the cooking4 ,therefore the washing and ironing 7if it is done in the house71 the weekly cleaning of the kitchen1 the hall steps1 etc41 semiweekly cleaning of refrigerator and keeping the shelves and closets clean1 all have to be fitted in when she can manage them4 ,on this very account the mistress1 in her morning visits to the kitchen1 should look around carefully to be sure that nothing is neglected1 for everything about a kitchen should be very clean if you want it to be sanitary4 ,description of the chambermaid's book--,her general work ,under this head was told1 in paragraphs1 thus dividing the subjects so that they could be more easily seen and understood1 what rooms1 halls1 stairs1 etc41 she had charge of1 whether she made up the rooms of the other servants1 washed her own clothes1 bed-linen1 etc41 or had any of the duties of a lady's maid1 such as mending1 brushing1 and taking out or putting away her master's and mistress's clothes1 or washing their brushes and combs 7which she can do if the family is small71 or polishing her mistress's boots4 ,as to her neatness1--what she was expected to wear1 and what her mistress provided her with1 and about asking her mistress for anything needed in order to do her work well4 ,the same instructions were given her about waiting on the door that were given the waitress1 telling her that when workmen1 inspectors1 and such people had any work to do in her part of the house1 she should accompany them around wherever they went4 ,doing her work quietly and noiselessly was emphasized1 especially the opening and shutting of blinds1 windows1 and doors1 and just how a window should be opened top and bottom when airing a room1 so that the hot air could go out above and the fresh cold air come in below1 thus insuring good ventilation4 ,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 house4 ,her duty with regard to trays was described1--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 this2 also that she would prepare and bring up breakfast trays where needed and that she should always hand anything on a tray1 even if it were only a paper of pins4 ,her duty on the arrival of guests was explained3 that she should be ready to carry their bags upstairs1 but that she should not unpack their bags without asking if it was desired4 ,it was made clearly understood that1 when her mistress had guests to dinner1 she was to assist in the pantry1 and when there were many1 she was to help in the dining-room and also to help departing guests on with their wraps when they left the house4 ,that she was to do the duties of the waitress when the waitress was out was explained to her1 so that she would perform them without awkwardness4 ,her daily work ,be up early1 throw mattress and bedclothes over the foot of your bed to air4 ,after dressing1 open windows top and bottom in your room1 put pillows near window to air1 closing the door of your room and always of any room you are airing 7if the family is up7 so as not to chill the rest of the house4 ,on your way downstairs open the windows in your halls top and bottom to air4 ,if desired1 wake your mistress at the time specified4 ,have your own breakfast4 ,if none of the family rooms are vacated when you have finished your breakfast1 brush down the stairs and do up your own room2 otherwise put all the family rooms to air1 ending with guest room so that you can go right on with that room and finish it first4 ,when beginning a room draw back the curtains1 pull the shades up to the top1 open the windows top and bottom4 ,open closet doors and keep them open while room airs so that they won't get stuffy4 ,shake pillows and put them near the window1 but so they won't show from the street4 ,put two chairs at foot of bed1 draw blankets and sheets over them1 turn the mattress over the foot of the bed so that the air can go over and under it4 ,put soiled clothing in bag or basket provided for it4 ,hang or fold and put away clothing or dresses4 ,if there has been a coal fire remove ashes1 make fire up ready to light1 wipe hearth2 if a wood fire1 leave the ashes4 ,empty slops1 if there is a wash-basin in the room1 clean bathroom1 washing tub and basin with hot water and soap or a cleanser1 such as ,dutch ,cleanser1 and dry them with a soft cloth4 ,wash out soap-dish and other crockery and always see that there is soap in the dish4 ,wash bowl of w4c4 with a stiff brush that comes for the purpose4 ,dust chair and woodwork and see that there are no spots on the mirror4 ,remove soiled towels putting clean ones in their place4 ,take great care not to let anything go down the pipes that would clog them4 ,the bed having now had a chance to air1 turn mattress over and make up bed4 ,if there are any scraps on the carpet1 brush them up with dust pan and brush or carpet sweeper4 ,dust furniture4 ,empty scrap basket and put contents in bag to carry downstairs4 ,shut windows1 draw shades down half-way1 and arrange curtains to hang smooth2 then go to next room4 ,after the bedrooms are finished1 begin the special weekly morning work for that day1 sweeping rooms or cleaning bedrooms1 silver1 or brasses1 or whatever it may be4 ,after the morning work is over1 make yourself neat and be ready to assist at lunch table1 if there are guests1 or to go to the front door while waitress is serving lunch or dressing for the afternoon or is out or serving dinner4 ,in arranging the rooms for the night1 first close the blinds1 if desired1 then draw down the shades1 put soiled clothes in hamper1 hanging up clothing in closets1 putting back in its place anything that has been disarranged and leaving the room in order4 ,if there is a washstand in the room1 remove waste water and fill pitchers4 ,if night pillows are used1 remove day pillows and shams2 if same pillows as day1 take off shams1 fold them carefully in their creases1 and lay them where they will not get tumbled4 ,remove bedspread1 fold smooth4 ,open bed-clothing1 turning down the corner on one side1 for one person or on both sides for two4 ,lay night-clothes neatly folded on the turned-down corner1 placing wrapper at the foot with slippers by it4 ,if there is company be ready to assist the waitress4 ,the weekly duties in detail1 such as the thorough cleaning of each room1 bathroom1 halls1 bedrooms1 silver and brasses1 also the ,sunday arrangements and afternoons and evenings out1 should appear here at the end of the chambermaid's book1 but ,i cannot put it in for you1 as it varies in different households and localities4 ,description of the waitress's book--,her general work ,under this head she was told what rooms1 halls1 stairs1 etc41 she had charge of 7so that there could be no discussion between the maids72 also1 if the vestibule was under her charge1 she was reminded that1 as the entrance is the first impression people get of a house1 nothing will make them think the waitress incompetent so quickly as an untidy vestibule and front hall1 and that every morning the doormat should be shaken1 the floor brushed clean1 and the woodwork dusted2 also the brasses rubbed up if they have become dull in between the weekly cleanings4 ,it was made clear to her whether she made up her own room1 washed her own clothes and bed-linen or aprons1 or had any part in the family washing and ironing4 ,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 silver1 so that if she had to go to the front door or answer any bell1 she could slip it off easily and appear properly dressed with clean white apron2 how necessary it was to have clean hands when waiting on the table and handling food2 also about what she was expected to wear and what her mistress provided for her1 and about asking her mistress for anything that she needed to do her work well4 ,doing her work noiselessly was emphasized1 especially opening and shutting blinds1 windows1 and doors1 and how the windows should be opened top and bottom when airing to insure good ventilation1 and that the door of the room should be kept closed during this airing in order not to chill the rest of the house4 ,she was reminded that the dining-room needed more airing than any other room and should be aired a few moments after every meal1 and also that the crumbs under the table should be brushed up after each meal4 ,the use of a tray was explained to her3 that only small articles should be handed and removed on a tray when waiting on the table1 and that at other times she should always hand things on a tray1 if it were only a paper of pins4 ,that promptness was necessary in answering bells1 especially the front doorbell1 cautioning her as to whom she should let in and who should wait outside the door1 and that when any workmen1 inspectors1 and such people had any work to do in the house she should accompany them around wherever they go in her part of the house1 and if they should go to other parts of the house call the chambermaid or cook to accompany them2 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 family4 ,it was impressed on her that she must find out1 before going to the door1 whether her mistress was in or out1 so as never to keep any one waiting1 and that she should open the door wide to let visitors in and then stand back to allow them to precede her1 carrying a tray to the door for the cards1 and1 if they have no cards1 offering a pencil and pad1 which should always be kept in the front hall1 for name or message4 ,it was also impressed upon her that when waiting on the table she should not speak unless spoken to1 except when having a message to deliver2 and in case of an accident1 such as dropping a knife1 fork1 or plate1 she should pick it up and take it into the pantry1 immediately replacing it with a fresh one4 ,she was directed1 should anything be dropped on the carpet to wipe it up at once1 or if water or wine should be spilled on tablecloth1 to dry it without a word1 covering the spot with a fresh napkin4 ,she was told that in case of a wine or fruit stain on tablecloth or napkins she should draw the spot tightly over a bowl1 as soon after the meal as possible1 while the stain was fresh1 and pour boiling water through it and thus remove the stain at once1 and that the water must be really boiling1 as hot water would only set the stain4 ,she was also told how particular she should be when setting the table not to get finger marks on china1 silver1 or glass1 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 wash2 that when the table was set she should see that no drawers or doors of sideboard or china closet were left open1 to look disorderly1 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 warm1 and for a cold course1 cold4 ,leaving her pantry in nice order after every meal was mentioned1 and that she should not let soiled towels collect there1 but every day wash out the towels1 dish cloths1 and mop and hang them up to dry1 once a week thoroughly washing1 scalding1 and ironing them1 always keeping fresh ones on hand to take the place of soiled ones4 ,the importance of letting the chambermaid know when she went upstairs to get dressed for the afternoon or to go out1 and also of telling her at the same time what message was to be given at the door1 so as not to keep any one waiting1 was impressed on her4 ,she was told that she should rise when spoken to by any of the family or guests2 also it was explained to her that she was to do the duties of the chambermaid when the chambermaid was out4 ,her daily work ,be up early1 throw mattress and bedclothes over the foot of your bed to air4 ,after dressing1 open windows top and bottom in your room1 put pillows near window to air1 closing the door of your room and always of any room you are airing 7if the family is up71 so as not to chill the rest of the house4 ,on your way downstairs open windows top and bottom in the part of the house which is in your charge1 closing them after your breakfast in time for the dining-room to get warm for the family breakfast4 ,your breakfast being over1 set the family breakfast table1 and if there is not time for dusting before their breakfast1 quickly put back into place anything that has been put out of order the night before and make the room look comfortable4 ,if there has been a fire the night before1 lay a fresh one ready to light and brush up the hearth4 ,set the breakfast table1 announce breakfast at the specified hour1 and serve it4 ,when breakfast is over1 wash all breakfast things and leave the pantry in perfect order4 ,then begin the care of the rooms under your charge4 ,pick up any scraps on carpet with carpet sweeper and go over the wooden floor with a dustless mop4 ,dust window sills and all pieces of furniture1 using two dust cloths1 one to hold the furniture so that your hand will not leave a mark on it1 and the other to dust with4 ,empty scrap baskets and take contents downstairs4 ,if there are lamps1 trim and clean them1 wiping carefully the outside of the lamp and burner with damp cloth so that no oil will be left to make it smell4 ,brush down stairs1 holding dustpan under each step and wiping woodwork carefully4 ,then begin the special morning work for that day1 such as cleaning parlor1 dining-room and pantry1 silver1 halls and library1 or brasses4 ,this work should be accomplished in plenty of time to set the lunch table without hurry4 ,announce lunch at the usual hour1 and after it has been served and you have had your own and washed the lunch things1 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 door4 ,if you haven't had a chance before this1 polish the steel knives with knife polish and board that comes for the purpose so that they will be bright for dinner4 ,be ready to serve tea promptly in the afternoon if desired by your mistress4 ,as it gets dark1 draw down the shades1 light the regular lights that your mistress has specified1 and set the table for dinner in time to do it nicely1 announcing it at the appointed hour1 waiting on it1 and then taking your own dinner4 ,after your dinner1 remove whatever is left on the table2 take off1 fold up1 and put away tablecloth2 wash the dishes1 and leave pantry in nice order4 ,if there are no guests1 take in the doormat1 close and lock front door and any windows desired by your mistress1 at the hour appointed by her4 ,miscellaneous notes for the waitress ,washing dishes1 etc4 ,in washing the dishes1 always do the cleanest things first1 in this order2 glass1 silver2 then cups and saucers1 plates1 and other dishes4 ,empty every glass and cup1 and scrape clean every plate or dish 7with a plate scraper1 that comes with a rubber edge and is consequently noiseless71 before putting them in the water4 ,don't let pitchers or glasses stand with milk in them1 but rinse them at once before putting them in the water so that it will be easy to wash them4 ,don't put many things into the water at a time or different kinds of things1 such as teapot1 sauce boat1 and dinner plates2 for the water will cool too quickly when so full and the plates will get chipped and spouts broken4 ,change the water frequently4 ,when washing the silver1 always include trays in daily use even if they do not seem soiled4 ,use plenty of fresh very hot suds1 and1 after washing the silver well1 put it on the drainer and pour boiling hot water over it4 ,this heat will almost dry it1 then rub quickly with clean dish-cloth and put all the pieces at once where they belong before they can get spattered2 setting them down with a dish towel to prevent finger marks4 ,this will keep the silver so bright that the weekly cleaning is a much easier matter4 ,the china should be rinsed just as you have the silver1 only not using such very hot water4 ,remember that silver and brasses cannot be made bright by slow rubbing1 but that you must rub them briskly4 ,care of the dining-table ,if the dining-table has a high polish1 be careful always to put a tile or tray or a linen mat lined with asbestos under anything that is hot1 otherwise a bad spot will be made4 ,if the table has an oil finish heat will not injure it and a damp cloth will remove any spot4 ,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 put4 ,too much oil will only make the table sticky and in condition to catch dust4 ,but just a very little1 rubbed in well1 will1 in time1 give it a high polish of which you will be proud4 ,these oiled rags are very dangerous to keep in the house1 as they catch fire of themselves without any flame coming near them4 ,either keep them hanging on a clothes-line in the yard or else indoors in a metal box4 99 99 99 99 99 ,the weekly duties in detail1 such as the thorough cleaning of dining-room1 parlor1 pantry1 halls1 silver1 brasses1 etc41 and the ,sunday arrangements and afternoons and evenings out1 should appear here at the end of the waitress's book1 but1 as ,i said before1 ,i cannot put it in for you because that is something you have to arrange for yourself4 ,description of the cook's book ,her general work ,under this head the cook was told definitely just what rooms1 closets1 halls1 steps1 etc41 she was expected to clean2 whether she was expected to put any coal on the furnace or look after its drafts between the visits of the furnace man2 whether she had any washing and ironing to do2 how careful she should be to scrub out every part of the refrigerator once or twice a week with soda and hot water1 household ammonia1 or some such thing1 airing it well afterwards and taking the opportunity before a fresh piece of ice was put in thoroughly to clean out the ice compartment2 also the drain pipe for that compartment with a brush that comes especially for this2 also that she should be careful to empty the pan under the refrigerator frequently to prevent its overflowing and rotting the floor2 that the milk and butter should be kept in a compartment by themselves1 and no food with strong odor1 such as pineapples or melons1 be put in the refrigerator with it as their flavor would be absorbed by the milk and butter which would taste bad in consequence2 also that no hot food or articles wrapped in paper should be put into the refrigerator4 ,she was cautioned not to let any scraps get into the sink pipes1 but to scrape clean all plates1 pots1 or dishes after each meal1 into a strainer kept for the purpose in the corner of the sink and frequently emptied into the garbage1 and that once a week she should wash down the pipes with boiling water and lye4 ,she was reminded that the kitchen towels should be washed in hot suds every day and thoroughly boiled once a week2 that the pudding-bags or any straining-cloths should be washed after each using and put away dry and clean4 ,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 house4 ,the signals to the waitress during the serving of the meals were explained to her 7for instance1 one bell for taking course off the range1 two bells to send to pantry7 to prevent delay between courses2 also she was told that hot food should be served on a warm platter and cold food on a cold one4 ,in order to serve the meals promptly on time1 she was reminded to see every day whether her clock agreed with her master's4 ,the fact that the ovens would not bake well unless the flues of the range were cleared at least once a week of all ashes1 and that this should be done in the morning before the range fire was hot1 was explained to her2 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 kindlings4 ,she was cautioned not to waste anything1 but to lay aside all left-over food for her mistress to see and decide about2 also not to use the nice china when putting food away in the refrigerator1 for fear it might get broken4 ,the importance of being neat and clean both in her cooking and person1 washing her hands before handling food1 and wearing neat cotton aprons and dresses was emphasized4 ,she was told that no visitors should be allowed in the kitchen during meals and that she should not let workmen1 etc41 go into the house except by permission of her mistress and accompanied by one of the other maids whom she should notify2 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 night4 ,her daily work ,on getting up1 throw mattress and bedclothes over the foot of your bed to air4 ,after dressing1 open windows top and bottom in your room1 putting pillows near window to air and closing the door of your room so as not to chill the house4 ,have the range fire going in time to have plenty of hot water for the family baths4 ,the range fire burning brightly1 prepare the maids' breakfast 7if that comes first7 and put the family cereal on to cook during your meal and anything else that requires long cooking4 ,cook the family breakfast4 ,after both breakfasts are over1 put the kitchen in order and be ready to take your mistress's orders for the day1 going with her to the ice-chest and showing her the left-overs there and in the wire safe4 ,when your mistress comes into the kitchen1 rise and remain standing while she is there4 ,when her visit is over1 make your first duty the preparing and serving of food well and on time1 the other duties being fitted in between1 till the last meal is over and the time has come to arrange the kitchen for the night1 when you should put away all food in the refrigerator or wire safe1 wipe the tables off1 brush up the hearth1 and leave nothing to attract mice or water-bugs or near enough the stove to catch fire4 ,if the range fire is made new every day1 place kindlings1 coal1 and paper in a convenient place ready for use before going to bed1 to avoid delay in the morning1 and before leaving the kitchen see that all windows1 doors1 and gates in your department are securely locked4 ,miscellaneous notes for cook--,making the range fire if it is never allowed to go out ,about half an hour before leaving the kitchen for the night1 put coal on1 open the drafts1 and1 when the fire is hot1 fill up well with coal1 then check the drafts and leave them checked so that the fire will smoulder all night4 ,in the morning1 open the drafts1 shake down the grate1 put on a little kindling and fresh coal1 and the fire will burn brightly in a short time4 ,making the range fire if started fresh every morning ,shake the ashes out thoroughly1 picking out pieces of coal only partly burned to be used again and putting ashes in ash can to be taken away4 ,put loose rolls of paper in1 then kindlings laid crosswise and far enough apart for a draft of air to go through freely1 then light the papers1 turning the dampers to make a draft4 ,when the kindlings are burning well1 put the coal on in small quantities at first1 adding more when this is well started4 ,before starting the first fire after the house has been closed1 burn newspapers in the range to warm the chimney and thus prevent its smoking by starting an upward draft4 ,sunday arrangements1 also afternoons and evenings out in detail1 should come here4 ,,suggestion ,,for ,,arrangement ,,of ,,servants' ,,sundays ,first ,sunday--,morning ,cook is in1 gets lunch and prepares as much of the dinner as she can4 ,waitress is out from #aj ,a4,m4 till time to wash lunch dishes4 ,chambermaid is in and in addition to her own work does any of the waitress's work that is left unfinished after #aj ,a4,m4 and serves lunch4 ,afternoon ,cook is out1 after she has washed up lunch things1 till #aa ,p4,m4 ,waitress is in1 prepares and serves dinner4 ,chambermaid is out1 after she has served lunch1 till #aa ,p4,m4 ,second ,sunday--,morning ,cook is out1 after washing up breakfast things1 till time to cook lunch4 ,waitress is in1 and in addition to her own work1 does any chamberwork left unfinished after #aj ,a4,m4 ,chambermaid is out after #aj ,a4,m4 till her lunch time4 ,afternoon ,cook is in4 ,cooks dinner4 ,waitress is out1 after she has washed lunch dishes1 till #aa ,p4,m4 ,chambermaid is in and serves dinner4 ,the third ,sunday is like the first4 ,the fourth ,sunday is like the second4 ,and so it goes on in twos1 each servant having every other ,sunday morning out and every other ,sunday afternoon and evening out4 ,well1 ,penelope dear1 ,i had almost forgotten ,i was writing to you1 these extracts from my letter to ,hope have become so voluminous6 ,it is fortunate that they need no comment1 for ,i could not write another line1 since it is the middle of the night and ,i am perfectly exhausted and disgracefully sleepy4 ,very affectionately your devoted friend1 ,jane ,prince4 ---------------------------------------- -------------------------------- ,,chapter ,,viii ,,behind ,,the ,,scenes ,,at ,a ,,dinner ,,york ,,harbor1 ,october #ae4 ,penelope ,pennington6 ,what is this that you tell me6 ,you are to have charge of a formal dinner for your ,aunt ,sally6 ,how perfectly dear it is of her to give one to ,mr4 and ,mrs4 ,winslow in appreciation of ,tom's promotion4 ,i have been to many of your aunt's dinners in the past and know how smoothly she will want everything to go1 so ,i am not surprised at your excitement at the thought of making all the arrangements for her1 and ,i am very glad that she feels strong enough to be present herself4 ,i understand from your letter that you do not wish for a menu1 as you want to choose that yourself1 or for any directions about wines1 as you can find all that in cookery books1 but you do want to know about preparations 8behind the scenes10 as it were1 to make everything go like clockwork4 ,first1 foremost1 and last ,i am evidently to drop everything and write you at once6 ,do you realize1 dear child1 that ,i am off1 in a few days1 on that motor trip through the ,berkshires about which ,i wrote you8 ,but since it is for you1 ,i will stop my preparations for a little and write this if it takes me all night6 ,to set a household like your aunt's going for such an affair1 after it has been shut off from social life for so long1 is almost like starting with untrained servants1 so ,i shall give you directions in minute detail4 ,since you can't tell yet whether it is to be a dinner of eight or twelve1 ,i will write a description for one of eight complete and then describe in general terms the difference between the two4 ,it will be delightful to engineer the dinner without a moment's worry about expense1 knowing that your aunt is so perfectly well able to afford it4 ,people who make such attempts when they cannot afford it deserve all the worry that they suffer4 ,others always know that they are attempting something beyond their means and they lose1 in a measure1 the respect of the very people whom they have tried to impress4 ,about the only difference from one's everyday dinner is that nothing is served on the table and the courses are more in number1 and it is well to impress this on the minds of your aunt's servants4 ,don't let the thought of a dinner mean only hard work to them1 but let them feel sure of having plenty of ice-cream1 cake1 candy1 etc41 afterwards1 so that there can be a festive feeling downstairs as well as up4 ,there is a good deal of extra work1 and also late hours1 in connection with a dinner of this kind and the servants deserve some encouragement and reward4 ,several days before the dinner make out the menu from the dishes that the cook makes the best1 not attempting anything new4 ,give her confidence by consulting her a little1 and also encourage her by praising the way she cooks these special dishes1 at the same time cautioning her on the necessity of great care on such an occasion and of keeping her reputation up4 ,see that she has the proper kitchen utensils needed in good order for use4 ,then go over each dish in a good receipt book putting down on a writing-pad exactly what is needed for each course1 how much milk1 butter1 eggs1 cream1 seasoning1 vegetables1 meat1 etc4 ,your menu having been decided upon with the cook1 then go over1 with the waitress1 the china1 glass1 silver1 etc41 to see if there are eight of everything unbroken for each course4 ,jot down on a memorandum what broken pieces1 if any1 have to be replaced4 ,go over the silver and decide how you will use that4 ,don't make a great undertaking of this1 but do it quickly4 ,it won't take long4 ,decide1 at this time1 what flowers you will have and what color scheme1 and see if the candle shades are in good order and that there are enough candles4 ,once having done all this1 should your aunt want you to take charge of a dinner for her again1 the waitress1 if she is reliable1 can do this part herself and report to you if anything is needed4 ,see that the broken china and glass are replaced several days before the dinner4 ,now that you have decided on the menu1 and what china1 glass1 silver1 and candle shades you intend using1 you can write out the directions for the waitress for serving the dinner1 putting opposite each course what plates and platters you want used for that course and have these directions ready to pin up in the pantry4 ,i cannot say too much about getting everything off your mind that you can the day before the dinner4 ,on this day1 in order to keep the cook calm1 see for yourself that all the necessary articles1 except very perishable ones1 are in the house1 and have her prepare the clear soup and anything else that she can on that day4 ,take this time to tell her 7or to show her pictures from cookery books7 how you like to have the dishes decorated1 and also remind her that one signal 7or bell7 from the pantry means to dish up and keep a course hot1 and two signals 7or bells7 to send it up to the pantry1 and caution her how a few minutes' delay in the kitchen seems a long time in the dining-room1 so she has to be quick4 ,write out the menu very clearly for her and pin it up in the kitchen1 and then decide on the platters and dishes to be used4 ,in fact1 have all your conversation with her about the dinner the day before4 ,write the place cards4 7,plain blank cards are dignified and answer the purpose just as well as fancy1 elaborate ones which are expensive1 and the money saved can go toward pretty flowers that will really add to the beauty of the table and the pleasure of the guests47 ,find out the day before the dinner just how your aunt wishes the guests to be seated and write this down1 so that it will only take a moment when the table is set to put the cards at their proper places4 7,of course ,mr4 and ,mrs4 ,winslow being the guests of honor1 ,tom will take in ,mrs4 ,winslow1 who will sit at his right1 and ,mr4 ,winslow will take your aunt in and sit at her right47 ,at the same time address the little envelopes that come for the purpose1 one for each man guest1 and slip into them the card with the name of the lady he is to take in to dinner4 ,keep all these things in a sideboard drawer to be on hand when you want them4 ,in the case of this first formal dinner with your aunt's present servants1 you will have to be on the spot most of the morning if you want to take a rest in the afternoon4 ,you can give the dining-room up to the dinner that day and lunch at a side-table or in the library4 ,after your short interview of encouragement with the cook1 you read to the waitress and chambermaid the directions for serving the dinner and see that they understand their parts in it1 and try to make them ambitious that everything should go well and be a credit to them4 ,you then pin these directions up in the pantry4 ,these directions can be used for many dinners until they are worn out4 ,after this you superintend putting on the under-pad and then the tablecloth which must be very smooth4 ,the chambermaid must help the waitress1 as it takes two to put on a large cloth without mussing it4 ,watch the waitress put the eight plates around the table1 to be sure they are evenly spaced 7two on each side1 if the table is wide enough2 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 side74 ,next have the waitress set one place completely1 under your directions1 with small silver1 glasses1 and napkins as in the family dinner 7only more1 as the courses require#a71 so that she can set all the places like it without your being there to direct her4 ,leave her to put fresh candles in the candlesticks1 and a final polish on the china1 silver1 and glass that are to be used during the dinner1 while you arrange the flowers4 ,no matter how nicely any one keeps house1 there is a great deal for the servants to think of for a dinner1 and as they have never served one for you before1 should you get the impression in the morning that things are not going on very well1 you will have to be in the dining-room a good deal1 quietly seeing that no time is lost4 ,footnote #a3 ,if you don't like so many forks and knives on the table at once1 put enough for the first three courses and have the others brought on with the plates of each course as in the case of dessert4 ,after the lunch things have been cleared off and the servants have had their lunch1 you superintend the setting of the side-table with the extra things that will be needed during the dinner1 such as the plates for cold courses1 any small silver that may be needed1 a plate for the extra bread and rolls1 and all the plates for the last course1 on each of which is a doily1 and a finger bowl one third full of water4 ,all these things should be prettily arranged in a symmetrical manner1 and if there isn't room on the side-table some can go on the sideboard1 as they must all be convenient4 ,after the side-table is set1 you can go with the waitress into the pantry and have her send down to the kitchen all platters1 dishes1 etc41 that are to be served from there and arrange1 in a corner of the pantry out of the way and in piles1 the plates for the different courses1 putting on each pile a slip of paper telling what course it is for1 so that the servants won't get confused4 ,see that the tray of after-dinner coffee-cups is arranged in the pantry with a spoon on each saucer1 and with the sugar tongs on the bowl of sugar4 ,then go and rest and come down later when the waitress reports to you that she has finished setting the dining-table4 ,you will probably find that it doesn't look to your satisfaction1 but don't put the servants out of temper with criticisms4 ,take it for granted that they have done their best1 speak well of what is right1 and straighten out what is wrong with explanations1 giving the finishing touches yourself4 ,then should your aunt give any more dinners under your supervision1 her servants could do most of this themselves4 ,after the dinner is over1 and the guests are gone1 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 made4 ,they will probably go to bed very tired that night1 but happy because they have pleased you4 ,here are the details for the dinner3-- ,when you post your written directions in the pantry1 it is well to underline the waitress's with red pencil1 the chambermaid's with blue1 so that each can see at a glance where her duty comes in4 ,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 kitchen4 ,generally it gives the cook about the right time if1 when the first guest has finished1 the chambermaid rings one bell for her to dish and keep the course hot1 and when more than half the guests have finished1 two bells to send to the pantry4 ,this depends1 however1 so much on the quickness of the servants1 etc41 that they have to learn gradually1 by experience1 the proper time interval between bells4 ,the standard of perfection to aspire to1 is no waiting between courses and no hurrying during courses4 ,after the first two courses ,i will give you but few details1 because in serving every course the following general method is to be observed3-- ,the same signs and signals are passed at the proper time between waitress1 chambermaid1 and cook for removing and bringing on every course4 ,in every course where there is a main dish and two other dishes1 the chambermaid 7after having taken all the soiled plates from the waitress and in return given her all the fresh ones7 gives the main dish to the waitress and then follows her all around the table with a dish in each hand offering first one1 then the other1 to every guest4 ,soiled plates are always replaced with fresh ones from the right side of each person1 and all foods are always offered on the left side4 ,the lady on the right of the host is served first4 ,during every course1 where there is but one thing to pass1 the chambermaid remains in the pantry1 handing out and taking in plates and keeping the pantry in order4 ,one course is always entirely removed into the pantry before another course is brought on4 ,let us take the following dinner as an example3-- ,first course1 canap4 ,second course1 soup4 ,third course1 fish4 ,fourth course1 entre4 ,fifth course1 roast and two vegetables4 ,sixth course1 salad1 etc4 ,seventh course1 ices and cakes4 ,eighth course1 candies4 ,ninth course1 coffee4 ,you can omit either canap or entre or both if you prefer4 ,,dinner ,,of ,,eight ,,served ,,by ,,three ,,servants ,directions for the two dining-room servants ,fifteen minutes before the hour for dinner1 the chambermaid1 in neat black dress1 with cap1 plain white collar and cuffs1 and apron1 all immaculately clean and fresh1 sees that the lights are lighted in the dressing-room1 and stands ready to help the ladies off with their wraps4 ,when they have all arrived and have left the dressing-room1 she turns down the light and goes right to the dining-room ready to help the waitress4 ,fifteen minutes before the hour for dinner1 the waitress1 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 bell4 ,she helps the gentlemen off with their coats1 hangs up their hats1 places their canes in the rack1 and hands them the tray on which the card envelopes have been placed4 ,when all the guests have arrived1 the chambermaid signals the cook this fact1 then fills the glasses with iced water1 while the waitress lights the candles on the dining-table4 ,then both bring in quickly the plates of canap1 placing them on the serving plates already at each place4 ,the chambermaid then goes into the pantry4 ,when this is done1 the waitress gives a last look to see that nothing has been forgotten and that the candles are all burning well1 and goes quietly into the parlor and says in a low voice1 8,dinner is served1 ,mrs4 ----40 ,first course--canap#b ,footnote #b3 ,this can be brought in after the guests are seated1 like the other courses1 if preferred4 which is on the table when the guests come into the dining-room4 ,when the first guest has finished this course1 the waitress makes a silent sign to the chambermaid1 who is in the pantry1 and she signals to the cook 7one bell71 which means that the next course is to be dished up and kept hot4 ,when more than half of the guests have finished1 the waitress makes a silent sign to the chambermaid again1 who signals 7two bells7 to the cook1 which means to send up the ,second course--soup ,when the soup comes into the pantry the chambermaid fills all the plates half full and hands a plate to the waitress1 who comes to the pantry door for it4 ,the waitress takes the plate in her right hand and goes to the right side of the lady on the right of the host1#c and picking up the used canap plate with her left hand1 replaces it1 on the serving plate1 with the plate of soup4 ,she then watches and1 as each guest finishes1 she replaces the canap plate with a plate of soup1 the chambermaid standing inside the pantry door ready to take the used plate and to hand her the soup plate4 ,as soon as all have soup1 the waitress passes any accompaniment1 on a small tray1 all around the table1 while the chambermaid remains in the pantry to straighten and keep it in order4 ,footnote #c3 ,many people have everything passed first to the hostess4 ,this is a matter of taste4 ,third course--fish in ramekins on individual plates ,this is brought on and served the same as the soup1 but in removing it the waitress replaces each fish plate with an empty hot plate1 and then the ,fourth course--the entre 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 table4 ,this course having been removed and fresh hot plates having replaced the used ones1 the ,fifth course--the roast is brought on4 ,the waitress passes the roast all around the table and the chambermaid follows with a dish of vegetables in each hand1 which she offers on the left side of each person in turn till all have been served4 ,anything else in this course is passed all around in the same way by the chambermaid4 ,if the dish is large1 it should be carried in her hands2 if small1 on a tray4 ,the waitress then watches to fill glasses and pass rolls4 ,having done this1 the chambermaid returns to the pantry and when the roast course has been removed and fresh plates have been substituted for used ones1 she hands the waitress the ,sixth course--the salad following her all around the table with whatever accompaniment there may be and then returning to the pantry4 ,in removing this course the waitress takes two plates at a time1 one in each hand 7never on top of each other71 and does not replace them with other plates4 ,when this course is completely removed1 the waitress brings a tray and1 going around the table1 takes off peppers and salts and any small silver or knives that are left there1 and takes them to the pantry1 being very careful not to make the slightest noise4 ,the chambermaid follows with a folded napkin and silver tray and removes the crumbs4 ,then the chambermaid returns to the pantry1 and the waitress1 bringing in each hand a dessert plate with fork and spoon on it2 places them in turn before each person1 setting them down from the right side4 ,she then takes the dessert platter from the chambermaid in the pantry and brings on the ,seventh course--dessert and passes it all around the table1 the chambermaid following with cake4 ,when this course is removed and the dessert plates are replaced by plates with finger bowls1 the waitress passes the ,eighth course--candy placing the little dishes of different kinds on a tray4 ,while the guests are at this course the chambermaid sees that the fire in the parlor burns brightly and the lights are all turned up1 and when all have finished dinner and have gone into the parlor1 she passes the coffee and cigars to the gentlemen in the dining-room or library1 while the waitress passes the coffee to the ladies in the parlor4 ,when the gentlemen1 after smoking1 join the ladies in the parlor1 the waitress passes1 on a tray1 glasses which she fills with ice-cold ,apollinaris or ,white ,rock1 and offers to each guest4 ,when the guests are about to leave1 the waitress1 on the first signal of the parlor bell1 goes to the front door to help the gentlemen on with their coats1 hand them their canes and hats1 and open the front door1 while the chambermaid is in the dressing-room ready to help the ladies on with their wraps4 ,special notes for chambermaid at dinner of eight ,after having helped the waitress put the canap on the table1 return to the pantry1 where your duties are3 ,to signal the cook when signed by the waitress to do so4 ,to keep the pantry from getting into confusion1 by piling used plates out of the way and sending platters down to the kitchen4 ,to be ready to take used plates from the waitress instantly and hand her the ones for the next course1 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 dishes1 passing them around just after the waitress and then returning to the pantry4 ,to see that the plates are warm for hot courses and cold for cold ones4 ,to follow the waitress when she is removing salts and peppers1 and take up the crumbs4 ,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 up4 ,to return to the pantry1 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 gentlemen4 ,to help the waitress wash up the dishes after the dinner4 ,to answer the doorbell should it ring while dinner is being served4 ,to be ready on the first signal of the parlor bell to go into the ladies' dressing-room and help them on with their wraps4 ,dinner of twelve ,should the dinner turn out to be one of twelve instead of eight1 it will make a difference in your arrangements1 because1 while the preparations made before and after the actual dinner are identical with those made for a dinner of eight1 yet certain changes are necessary in the service2 namely1 the chambermaid should be relieved that day from doing her weekly cleaning1 and1 as soon as the bedrooms are finished1 she should help either the cook or waitress as they may need her2 also some one will be required in the kitchen to assist the cook1 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 eight1 except that she does not come out of the pantry during the dinner1 and therefore the two waiting on the table are not obliged to go into the pantry4 ,the courses are passed and removed in the same way as in the dinner of eight1 except that there are two to do it instead of one1 and therefore to avoid collision it is well for one to take one side of the table and the other the other side1 in the courses where this is possible4 ,in the case of the entre or dessert1 two platters are often used to make it go quicker1 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 host4 ,after the dessert all the arrangements are the same as in a dinner for eight4 ,directions for the maid in the pantry at a dinner of twelve ,fifteen minutes before the dinner1 go into the pantry1 shut the door1 and fill the sink with hot water1 so that in case you need to rinse anything off during the dinner you can do it without noise4 ,remember that every sound can be heard in the dining-room1 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 slowly4 ,be ready1 when the waitress hands you the plates that have been used1 to hand her back instantly the fresh plates for the next course till all are handed out1 and to ring one bell to signal the cook the first time the waitress makes a sign to you to do it1 and two bells the second time she gives you this sign4 ,when you have handed all the plates out for a course1 give out the main dish for that course at once1 handing immediately afterwards the dishes that go with the course2 as1 for example1 fresh hot plates first1 then the roast1 followed quickly with the two vegetables1 always putting on each platter and in the vegetable dishes the necessary spoons1 forks1 or knives4 ,remember that hot dishes must have warm plates and cold dishes cold ones4 ,as soon as you receive from the waitresses the platters and dishes of any finished course1 send them down to the kitchen and occupy any time that you have1 while a course is going on in the dining-room1 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 dinner4 ,don't let this or anything else interfere with handing a course promptly4 ,when the coffee comes up from the kitchen1 fill all the cups on the two trays and hand them to the waitresses4#d ,footnote #d3 ,it is best to have the soup sent from the kitchen to the pantry in a pitcher1 as it keeps hotter and can be more quickly poured into plates4 ,i am afraid1 ,penelope1 that you will think there is a great deal of detail in these dinner directions1 but my own dislike of detail is just what leads me to write it out so fully for you1 so that you can have it on paper1 in your housekeeping book1 instead of keeping it in your mind4 ,my experience1 too1 is that you cannot be too explicit when instructing servants to whom you are not accustomed1 and these very details1 once written out and left for them to consult1 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 life1 only coming in toward the end of the afternoon to make a final inspection to see that everything is right4 ,you can see how confident ,i am that your aunt1 once having felt the pleasure of opening her house again1 will want to do it frequently4 99 99 99 99 99 ,what a variety of subjects we have been over together in these letters6 ,i can't imagine what next you can ask me unless it be advice on the management of a young and attractive husband1 and happily ,i shall escape that by flight6 ,don't imagine1 ,penelope1 dear1 that ,i think ,i have smoothed out the whole domestic situation for you1 for ,i cannot do much more than try to give you principles to work on1 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 done4 ,the world moves and we must move along with it1 but we can have no better rule to go by in facing any conditions than the one given us over nineteen hundred years ago1 8,whatsoever ye would that men should do unto you1 even so do ye also unto them40 ,au revoir1 dear2 think of my actually being able to go off on a pleasure trip6 ,you can imagine how full of excitement ,i am over it1 for ,i couldn't have done this a year ago1 and couldn't now if it weren't for my delightful relatives who are making everything so smooth and easy for me4 ,au revoir1 love to ,tom and success to that exciting dinner4 ,i shall hope to hear all about it when ,i come back4 ,very affectionately yours1 ,jane ,prince4 ,,the ,,end ---------------------------------------- -------------------------------- ,the ,riverside ,press ,,cambridge ,,massachusetts ,u ,s ,a ---------------------------------------- -------------------------------- ,transcriber's note3 ,missing or obscured punctuation was silently corrected4 ,typographical errors were silently corrected4 ,inconsistent spelling and hyphenation were made consistent only when a predominant form was found in this book4