ir
•E
MRS. BEETON'S
BOOK OF
HOUSEHOLD MANAGEMENT
FISH*
,.-Red Mullet. ^.-Grayling. 3.-John
6.-Whiting. 7.— Salmon. 8.— Herring. 9- 12.— Crayfish.
MRS. BEETON'S
BOOK OF
HOUSEHOLD MANAGEMENT
A GUIDE TO
COOKERY IN ALL BRANCHES
DAILY DUTIES MAK1V,
MISTRESS A SERVANT HOME DOCTOR
HOSTESS & GUEST SICK NURSING
MARKETING THE NURSERY
TRUSSING & CARVING HOME LAWYER
NEW EDITION
REVISED. ENLARGED. BROUGHT UP TO DATE. AND FULLY ILLUSTRATED
LONDON
WARD, LOCK 6- CO., LIMITED, WARWICK HOUSE, SALISBURY SQUARE, E.G.
1907
O-
^Ljt~4L^u,^t^L
£.°^."*^
' :f>
\
3^?r f~Jt~-s -zfc* -^ZC_ £,^/
'-5UV.M
J
£*~ S*p^*\^
/M
PRKFACE TO MAY KPITION
f a century Mrs. Beeton has beer, and friend of cou:
::t " has : a bride .1 thousands of ^ useful gift of all. Many comj>etitors com-
the utmost Imi . as of old,
! I'iv^ and put
or romance of do
recorded its constant rescue of young housekeep* •: and \v«.o. Sir Art: entitl
usekeeper in :
: most com fort -
;o concludes, that " this book has me :
to thi -ich thai " — a wonderful t
when one thus pr.:
than 80,000 s .n.
The bcKik of Household Mana^ ifl not, h(
thai Mrs. Bccton IK
•ion of o -cl by
Cham unalt
much ha- oarance of
1 necessa: 6 brought and i:
vi PREFACE TO NEW EDITION
to public notice has twice the number of pages and is four times the size of its i. jdest ancestor.
»
It may seem strange that a book, originally considered most com- prehensive and complete, should have needed such transformation. The world, however, has travelled of late at electric speed, and the far-reaching changes of time have touched household affairs from standpoints apparently far remote.
In cookery, for example, where the growth of our pages is most notice- able, many causes have contributed to change. We have relinquished almost entirely the old British prejudices against things foreign, and adopted, in great measure, those French methods which established a bond of union among good cooks all the world over, long before I' entente cordiale became a recognized newspaper phrase. Increased habits of travel have taught us the^ favourite dishes of other countries, while improved means of transport have brought to our doors fresh food supplies from all quarters of the earth. Cookery schools and classes have also educated many mistresses to the possibilities of the art, and encouraged them to insist on more variety and delicacy in their daily fare than the plain cook of old was wont to furnish. In short, every tendency of modern life, with greater wealth possibly — greater luxury certainly — is towards a tremendous enlargement of everyday cookery. In the present issue is given all information necessary to meet present- day demands in this respect.
Amongst the principal features of our mnv issue are —
APPEARANCE. — The book has been re-composed throughout from a special fount of new type, of size and clearness to suit modern re- quirements, and. printed on the best English paper, and strongly and artistically bound in half leather.
ILLUSTRATIONS. — The book has been copiously illustrated in the most useful manner. Hundreds of photographic reproductions of ^actual dishes, processes, and materials have been included. No ex- pense, however great, has been spared in obtaining the best possible results. The numerous coloured plates have been faithfully reproduced from nature, and printed in fourteen colours in the highest style of lithographic art.
COOKERY. — All the old cookery recipes have been carefully re-test' -d and prices and details altered wherever necessary. More than two thousand new recipes are given, contributed by Mr. C. Hen.
PREFACE TO NEW EDITION vii
assisted by some of the most famous cheis and teachers of the art that the world contains.
PRICES. — The cost of the recipes and the prices of articles mem. in this book have been most carefully, minutely, and diligently a\ vraged from lists compiled from the most reliable authorities all over the k dom. The task of estimating these prices has been among the most difficult and perplexing problems encountered in revising tl. Some provisions fluctuate greatly in price from day to i very great difference indeed exists between the cost of purchases n. in town or country, for cash or for credit, by mistress or by maid, seK personally or as allotted to you to suit the convenience of a tradesman.
er a most minute consideration of the factors involved, we tx i the costs given in our recipes should hardly ever be exceeded the housewife who gives the trouble needed to buy in the most advan- tageous manner, will often be able to effect a very considerabl on the prices quoted.
.. — This, a frequent difficulty in small households, has carefully explained and illustrated by numerous photographs, shov methods of the best professionals.
CARVING. — Our .mentors held a practical knowledge of this art indispensable to the education of every gentleman* We moderns also realize how much a really good carver can do towards waste, distributing choice portions equally, and n ig the sightly
appearance of a joint. The art has been thoroughly dealt with and y fully illustrated by a unique series of photographs of the methods of the best profession.il
SERVIETTES. — The most recent and popular designs are illustrated, and diagrams given showing clearly ;iade in producing
se patter:
Coi.' . — This section has been
mously increased. Australian, American, Canadian, South African, German and all foreign cookeries, have been comprehend
.It with, so that Britons living under other skies may learn how to combine the dishes of their adopted country with those of the M<v land. We at home may also ^ • v in our own menus, and learn
i complimentary and characteristic repast when welcoming sts from abroad.
viii PREFACE TO NEW EDITION
VEGETARIAN COOKERY, which is so strongly believed in and practised by many thousands, has been carefully dealt with.
CHAFING DISH AND CASSEROLE COOKERY, now so popular with cooks, and indispensable in Flat life and for all amateur cookery and impromptu meals, is dealt with in a new chapter.
THE MEDICAL AND NURSING CHAPTERS have been contributed by two of our most eminent physicians.
THE LEGAL MEMORANDA has been contributed by a well-known barrister, author of several standard law books.
We take this opportunity of expressing our gratitude to many eminent authorities and great firms for the courtesy, thoroughness, and disinterested zeal with which they have given time, information, facilities, and assistance to us, whilst engaged in our long, laborious, but engrossing task of compressing all information of practical value to our readers into the new " Mrs. Beeton."
It would be out of place in a preface to allude to all the many features of our new issue. Many are there, and all the old Mrs. Beeton as well. For details, and also because it is easy in a book of this size to look for information in the wrong place, we would ask our readers to make use of the very comprehensive index and tables of contents furnished here- with.
All these new features have had one disastrous effect from the pub- lishers' point of view. The book as- it now stands is half as large again as the previous edition, and is offered at the same price. We believe this to be by far the greatest value for money ever given in book pro- duction. We can only trust that this new and enlarged edition o MRS. BEETON' S HOUSEHOLD MANAGEMENT will meet with the same 'hearty welcome its old and well-tried predecessors have alway enjoyed.
WARWICK HOUSE,
SALISBURY SQUARE, E.G. 1906.
ABRIDGED PREFACE TO THE FIRST EDIT1'
; i frankly own that, if I had known beforehand the labour which
this book has entailed, I should never have been courageous enough to
•no- it. What moved me, in the first instance, to attempt a
work 1 A as the discomfort and suffering which I had seen brought
about by household mis-management. I have always thought that
there is no more fruitful source of family discontent than badly-cooked
: s and untidy ways. Men are now so well served out of doors —
l>s, hotels and restaurants — that, to compete with the attra
se places, a mistress must be thoroughly acquainted with the
theory and practice of cookery, as well as all the other arts of making
and keeping a comfortable home.
I n tins book I have attempted to give, in the chapters devoted to cook- ery, an intelligible arrangement to every recipe, a list of the tngrtdienti, i the met icparing each dish, and a careful
number of pfoptf for whom sufficient t and the
time when seasonable. Friends in England, Scotland. Ireland, France and Germany have very materially aided me. . < nt comparison \\ith the works :-est modern writers on cookery has also been
necessary to the faithful i isk. But in the depai
belonging to the Cook I have » make my work something more
than a Cookery-Book, and have, therefore, given a short account of the .«• animals and vegetables which we use as food. I have followed the animals from their birth to their appearance on the table ; have described their manage n lie various
methods of carving Meat. .md Game. :^
have designed the numerous drawings which illustrate ma: port ant and interesting items. The coloured plates are a novel t due.
2 PREFACE
Towards the end of the work will be found valuable chapters on the " Management of Children," " The Doctor," " Legal Memoranda," which have been contributed by a great physician and an eminent solicitor. I wish here to acknowledge the kind letters and congratula- tions I have received during the progress of this work, and have only further to add, that I trust the result of the four years' incessant labour which I have expended will not be altogether unacceptable to some of my countrymen and countrywomen.
248, Strand, 1861. ISABELLA BEETON.
GENERAL CONTENTS
CHAP.
I
II III
IV
V
\ I
Yll
VIII
I \
Mil \l\
\\t
\\ 11
\\ III
\\VIII XXIX
cxn
Mil \!V
. \\ I CVI1
CEMEATS
Tin COOK
. MARK
>DUCTION TO COOKERY SOUPS ....
RECIPES FOR S«
SAUCES AND FORCEMEA' KS FOR GRAVI
.
RECIPES FOR COOKINH; FIMI GENERAL REMARKS ON COOKI GENERAL OBSERVATIONS ox «.> i>s
:-ES FOR COOKP
r.s FOR COOKING BEEF
.
RECIPES FOR COOKING LAMII i*ES FOR COOKING MUTI GENERAL OBSERVATIONS ox THE CO&IM RECIPES FOR COOKING PORK
i RY. ....
r.s FOR CV
GAM
>K COOKING GAME
r.s FOR COOKING HARE AND RABBIT NED AND PRESERVED FOODS
XED AND PRESERVED FOODS
i OR COOKING VEC.I
i<\ MAK;- Prin
PAGE
9
32 37 43 82 103
ALAD DRI
559
661 669
799 812
«79
GENERAL CONTENTS
CHAP. PAGE
XXXIX THE ART OF CARVING AT TABLE . . . .1258
XL FARINACEOUS PREPARATIONS ..... 1275
XLI MILK, BUTTER, CHEESE AND EGGS . . , .1285
XLII RECIPES FOR MILK, BUTTER, CHEESE AND EGGS . . 1295
XLIII VEGETARIAN COOKERY . 1317
XLIV INVALID COOKERY ....... 1344
XLV RECIPES FOR INVALID COOKERY . . . . .1350
XLVI BREAD, BISCUITS AND CAKES . . . .. .1388
XLVII RECIPES FOR MAKING BREAD, BISCUITS AND CAKES . 1408
XLVIII GENERAL OBSERVATIONS ON BEVERAGES . . . 1465
XLIX RECIPES FOR BEVERAGES 1473
L CHAFING DISH AND CASSEROLE COOKERY . . .1515
LI FRENCH COOKERY ,. . . . . . . 1525
LII GERMAN AND AUSTRIAN COOKERY . . . .1534
LIII ITALIAN COOKERY 1550
LIV SPANISH COOKERY . '. . . . . . . 1568
LV JEWISH COOKERY . . . . . . .1571
LVI AUSTRALIAN COOKERY . . . . , .1579
LVII SOUTH AFRICAN COOKERY ...... 1588
LVIII INDIAN COOKERY ....... 1599
LIX AMERICAN AND CANADIAN COOKERY . . . .1614
LX TRUSSING POULTRY AND GAME ..... 1632
LXI HERBS, CONDIMENTS, AND AUXILIARIES . . . 1638
LXII GLOSSARY OF CULINARY TERMS . . . . . 1652
LXIII ENGLISH AND FRENCH NAMES OF ARTICLES OF FOOD . 1673
LXIV MEALS : THEIR IMPORTANCE AND ARRANGEMENT . . 1676
LXV TABLE DECORATION 1695
LXVI SERVIETTES 1698
LXVII MENU MAKING AND SPECIMEN MENUS . . , .1714
LXVIII DOMESTIC SERVANTS AND THEIR DUTIES . .1761
LXIX HOUSEHOLD RECIPES 1790
LXX THE DOCTOR . ' . . 1820
LXXI THE NURSE . . -1879
LXXII THE NURSERY . .1896
LXXIII HOMOEOPATHIC MEDICINE . . 1925
LXXIV LEGAL MEMORANDA . , 1933
ANALYTICAL INDEX ... . 2007
LIST OF COLOURED PL Ail S
FA
i.— Red Mullet, Grayling. John Dory, Mackerel. Cod. Whiting, Sain
Crayfish - Fn*
FRUIT, and Black Cl. hite. Black and
Currants, Melon, Strawberries, Raspberries, Plums. Greengages . HOUSEHOLD UTENSILS. — Bread Cutter. Coffee Roaster, Carpet Sweeper.
.^er and Mangle, Knife Cleaner, Spice Box . . 80
SOUPS. — Mutton Broth. Pot-au-Feu, Tomato Soup, Kidney Soup. Consonund a la Celestine, Consomm6 a la Royale, Bonne Ft
Consomme £ la Julienne. Consomme a la Brunoise . . 120
>, 2. — Cral>. . Mussel, Lemon Sole, Halibut, Prawn. Sturgeon.
Tr. Brill. Escallop. Lamprey. Whitebait. Lobster. Dover Sole aOQ
, 3. — Oyster Patties. Whiting, Turbot, Whitebait, Mackerel, Mayonnaise
mon. Lobster, Crab
—Scallops au Gratin. Red Mullet. Turbot, Cod Steak. Fried Sole, Mayon- naise of Salmon, Salmon au Nature!, Brown Trout. Smelt A PRIZE SHORTHORN
-Toulouse Pasty. Fillets of Beef. Beef Galantine, Zephires • Mu Aspic, Saute of Veal, Chartreuse of Pheasant, «.
ried Veal. Chicken Medallions. Veal Stew
t Beef. Boiled Beef. Leg of Mutton. Roast Ribs of Beef
OWN WETHER 545
COLLATION DISHES. — Pigeon Pie. Raided Game Pir, Cutlrts .v Prawns en Bouquet, Cret rs' Eggs. Lain)* •
Boued Capon . 560
Pork, Roast Haunch of Mutton. Roast Aitchboi it ton. Call's Head. Ham. Sirloin of 1<
.. Saddle of Mutton .... 608
BAC. Streaky. Prime Back.
Flank. Long urnon. Corner. York Ham, Mil 640
GAME AN: — Snipe, Larks, Roast Pheasant, Roast 1
Fowl. GAME, i. — Cock Wulgeon.
Rabt i GAME, 2. -d Pigeon. Woodcock. Cock Wild Duck. Black
:pe. Pheasants, Hare. Teal VEGETABLES, i • Potatoes, Spinach. Asparagus. Cauliflown
Potato*- :,»«, Peas, French Beans, Stuffed Tom.* 800
VEGETABLES. 2.— Braized Celery. Leeks. Seakale, Brussels S; «1
and Boiled Potatoes, Parsnips. Artichokes, Cabbage, Braized «v»
A SUPPER Bur» Room or • . 897
SWEETS.— Pancakes. Rice and Apple Cak« . -ul-
din. l-ruits. Sugar Tr:
Gateau St. Honore. Simmel Cake 1024
• at Grapes, Tangerines, Bananas, Oranges. Peaches.
. SM v and Potato, Macedoine. m.
•T, Salad Dumas . II-M
1 heddar. C.
f Chicken. let. Mutton Cutlets and (.
TABLE
i R TABLES WITH BUFFET NER TABLE A LA RUSSF. .... . .
{'ABLE — OLD-FASHIONED STYLF .......
MENU AND \RDS
LIST OF ILLUSTRATIONS
v FACING
• -.."*.£. PAGE
THE KITCHEN . . " . . ,' • , {. ',_... ;' . .32
A ROYAL KITCHEN . . ,. .. o; ,• • 33
STOVES AND COOKING RANGE . . . ^ , ' ;•;. .... 44
COOKING RANGES . . . • •" • • • . . . . 45
GAS COOKING RANGES . . _. ......,! . . . . 52
COOKING, ETC., BY ELECTRIC HEAT ... . . . 53
KITCHEN UTENSILS, i. ROASTING JACK, ETC. . :-> ". ""••»< ... 64
KITCHEN UTENSILS, 2. STOCK POT, ETC. . .... 65
KITCHEN UTENSILS, 3. ICE FREEZER, ETC. ." .,]., .... 72
KITCHEN UTENSILS, 4. CHAFING DISH, ETC ....... 73
KITCHEN UTENSILS, 5. PASTE BOARD AND PIN, F.T\ . . . . 78
HOUSEHOLD REQUISITES ,r '.. , ;vx .. ..* • ' • • . 79
MARKETING GUIDE, i. BULLOCK ; . . 3^ .-. •» ^ . . 82
MARKETING GUIDE, 2. BEEF . . ^v>/ -V ' . . . 83
SHEEP Y: '. '-''' • ' ' V'v' . '. ''.*''".•' l '.'.'. '•/"•.' . •; • • 88
MARKETING GUIDE, 3. SHEEP . . . . . • • . . 89
MARKETING GUIDE, 4. MUTTON . .^- , •.»:*'.. ... 96
MARKETING GUIDE, 5. PORK AND VEAL . - .• •• . , . . . 97
FISH, i. STEAMED SOLE, ETC ......... 296
FISH, 2. FILLETS OF SOLE, ETC. . . ( . .-;- .» > .;: .; &-.-.. . . 297
FISH, 3. BOILED COD, ETC. . . .; j,, ••'••. . . . . 312
FISH, 4. COD STEAK, ETC ..... . . . . .3*3
FISH, 5. EELS IN JELLY, ETC ......... 328
FISH, 6. FISH CAKES, ETC. ......... 329
FISH, 7. RED MULLET, ETC. . . . . . . . . 344
FISH, 8. SOUSED MACKEREL, ETC. . . - . . . . 345
FISH, 9. SALMON CUTLETS, ETC. . . ' . . . . . . 360
FISH, 10. LOBSTER CUTLETS, ETC. . .. "i',?: ..... 361
FISH, u. BOILED TURBOT, ETC. . . . • , . . . . 376
FISH ENTREES. SALMON, T(>RBOT, ETC. . ;* .; ; . . . . . 377
CATTLE . . » - . • ..••:...'• . • • • 432
PIGS . . . . - .' ' ; • i; . ...... 433
ENTREES. MEAT, GRENADINS OF VEAL . . . . . . . 488
ENTREES. COLD CHICKEN AND VEAL TIMBALES ..... 489
ENTREES. FILLETS OF BEEF (PARISENNF) ... . . . . 504
ENTREES. BEEF ROLL, ETC. . . . ..... 505
ENTREES. LAMB CUTLETS, ETC. . , , ... . . . . 576
ENTREES. SUPPER DISHFS , ... ,, : ...... 577
POULTRY . . . . . ....-.-. . . 672
ENTREES. CHICKEN, QUAIL, ETC. . . . . ... . 673
ENTREES. CHICKEN SOUFFL£ . ..... ..... 704
COLD COLLATION ENTREES . . .... . . . . 705
ENTRIES. CHICKEN CUTLETS , , . , , .. . . .744
6
LIST OF II. I I'Si RATIONS
FA
PAGE
IES 745
76o
1 RIED RABBH, LTC. ........ 761
\ i ........... 776
\TS . . - . . • • . 777
FOODS : TINNED AND BOTTLKD ....... 792
>ss, SHALLOTS, ETC.
KBLES, 2. Ct CUMBER, CELERY, ETC. ...... 808
. ;v WATER POTATOES, ETC. ....... 809
CARROTS, ETC. ........ 824
BOILED POTATOES, i .... . 825
VEGETABLES, 6. FES, ETC 873
VEGET.V HARICOT BEANS, ETC. ....... 873
.......... 888
889
PLUM PUDDING, ETC. .......... 968
. CANAK\ ........ 969
984
•IIKS .... ..... 985
\PPLE AMBER. ETC. . . . . . . . . 1OOQ
SOUFFLES ........... 1001
1016
COLD S ...... 1017
. ... 1032
r*v ...... ... 1033
r . . . . . . . . 1048
. . . 1049
DESSEK: .... 1066
1067 1078
A SUPPER TAHI.I . . 1079
.:..... . i i j..
-
.
iftlLLED KlPPERS. ETC. .... 1IQ2 .
S\v».; ...... iao8
1209
VB ......... 1256
>T! K 1257
.. 3- Sot 1238
CAKVI-. :, SALMON ..... 1259
. K 1262
:IEAD BEIK 1263
CARVING, 7 I266
CARVIN AND LAMB .
v AND DUCK
.
IX, HARE ... .... 1272
8 LIST OF ILLUSTRATIONS
FACING PAGE
ENTRIES. MUTTON CUTLETS, ETC. . . . ... . . 1273
Cows . .... . . . . . .1-288
FAIR v BUTTER AND OMELET ......... 1289
CHEESE AND EGG SAVORIES, i . ....... 1304
CHEESE AND EGG SAVORIES, 2 . ....... 1305
BISCUITS, i . . ... . . . . . . . . 1416
BISCUITS, 2 ............ 1417
BREAD ............. 1432
CAKES. COCOANUT, ETC. ......... 1433
FANCY CAKES .......... . 1448
ROLLS AND CAKES ......... . 1449
PIPING, OR FANCY CAKE ICING ........ 1464
BEVERAGES, JELLIES, KTC. ......... 1465
BEVERAGES ............ 1514
EARTHENWARE COOKING UTENSILS ........ 1515
TRUSSING, i. SECTIONS OF FOWL CUT IN HALF ..... 1632
TRUSSING, 2. To DRAW A FOWL . . . . . . . .1633
TRUSSING, 3. FOWL FOR ROASTING ........ 1636
TRUSSING, 4. FOWL FOR BOILING ........ 1637
TRUSSING, 5. POULTRY, GOOSE AND HARE ...... 1640
A DINNER TABLE FOR Six PERSONS ........ 1641
SERVIETTES, i. THE BISHOP . . "" ...... PAGE 1699
SERVIETTES, 2. THE FAN . . . . . . . ... 1700
SERVIETTES, 3. THE BOATS . ,, 1701
SERVIETTES. 4. THE PALM, THE LILY, AND THE CACTUS . . , 1702
SERVIETTES, 5. THE SLIPPER .......,, 1703
SERVIETTES, 6. THE PYRAMID ......... 1704
SERVIETTES, 7. VARIOUS ......... 1704
SERVIETTES, 8. VARIOUS ......... 1705
SERVIETTES, 9. THE ROSE AND THE STAR ..... PAGE 1705
SERVIETTES, 10. THE FLAT SACHET . . . . . . 1706
SERVIETTES, u. THE MITRE . . . 1707
SERVIETTES, 12. THE COCKSCOMB . 1708
SERVIETTES, 13. FLEUR DE Lis VARIETIES ...... 1709
SERVIETTES, 14. THE BOAR'S HEAD . 1710
SERVIETTES, 15. THE SACHET . . • . . . ... 1711
SERVIETTES, 16. THE COLLEGIAN ......... 171 _>
SERVIETTES, 17. THE VASE 1713
COURT MENUS, i . . . . . . . . . . 1720
COURT MENUS, 2 . . . . . . . . . .1721
TABLE GLASS 1760
THE BUTLER'S PANTRY 1761
CHINA AND EARTHENWARE, i ......... 1792
CHINA AND EARTHENWARE, 2 ......... i7<).'»
A BREAKFAST TABLE ......... 1808
INVALID FURNITURE .......... 1809
NURSING, i ". *. '. . . . . . . . . . 1864
NURSING, 2 " . . . . 1865
NURSING, 3 . ' . . "'.... . . . . . . . 1880
To CHANGE SHEETS . . . .1881
LEMCO
Within this jar
there is more of the real substance of Beef — and a higher quality of Beef — than in any other Meat Extract jar of equal size.
Lemco
The only GENUINE
LIEBIG COMPANY'S EXTRACT OF BEEF.
LEMCO. 4. Lloyd's Avenue. London EC.
The Truth about Cocoa
is that there is little to choose between Cadbury's absolutely pure Cocoa Essence and milk — so
closely are they allied in composition. For this reason
is full of nourishment in an easily-digested form.
Cadbury's is liquid food of the purest and highest quality, made under ideal conditions of cleanliness and pure surroundings in the Garden Factory at Bournville.
To face mailer— Front.
THE MISTRESS
CHAPTER I
The Housewife, Home Virtues, Hospitality, Good Temper, Dress and Fashion, Engaging Domestics, Wages of Servants, Visiting, Visiting Cards, Parties, Etc., Etc.
" 5, / honour are her clothing ; and she sliall refoii
• •e. She ope nc th her mouth with wisdom ; and in her tongue is the law of kindness. She looketh well to the ways of her household, and wf. the bread of idleness. Her children arise up, and call her blessed ;
nsband also, and he praiseth her.1' — Proverbs xxxi. 25-28. The Functions of the Mistress of a House resemble those of the general of an army or the manager of a great business concern. Her spirit will be seen in the whole establishment, and if sh«: duties well and intelligently, her domestics will usually follow in her path. Among the gifts that nature has bestowed * on
ink higher than the capacity for domestic management, for the exercise of this faculty constantly affects the happiness, comfort and prosperity of the whole family. In this opinion we are borne out by the author of The Vicar of Wake field, who says : — modest virgin, the prudent wife, and the careful matron are much
Me in life than petticoated philosophers, blusi heroines, or virago queans. She who makes her husband an<: children happy is a much greater character than ladies describ
-;e whole occupation is to murder mankind with shafts the quiver of their e\
The Housewife. — Although this word may be used to dcs oss of a household, it seems more fittingly applied to
nallv ronduct t!:« stic affairs than to ot
govern with the assistance of a large staff of well-trained
1 since 1766, \\ h wrote extolling
virtues ; and ifl the change more marked than in
o ; but ;i woman should not be less careful i; man, her life because the spirit of th-
her activities housewives should be
encoura'.ed to find time in the midst of domestic cares for the r<
social intercourse which are necessary to the well-being of
io HOUSEHOLD MANAGEMENT
all. A woman's home should be first and foremost in her life, but if she allow household cares entirely to occupy her thoughts, she is apt to become narrow in her interests and sympathies, a condition not con- ducive to domestic happiness. To some overworked women but little rest or recreation may seem possible, but, generally speaking, the leisure to be enjoyed depends upon proper methods of work, punctuality, and early rising. The object of the present work is to give assistance to those who desire practical advice in the government of their home.
Early Rising contributes largely to good Household Management ; she who practises this virtue reaps an ample reward both in health and prosperity. When a mistress is an early riser, it is almost certain that her house will be orderly and well managed. On the contrary, if she remain in bed till a late hour, then the servants, who, as we have observed, invariably acquire some of their mistress's charac- teristics, are likely to become sluggards. To self-indulgence all are more or less disposed,\ajiti it is not to be expected that servants are freer from this fault than the heads of houses. The great Lord Chatham gave this advice : — " I would have inscribed on the curtains of your bed, and the walls of your chamber, ' If you do not rise early, you can make progress in nothing.' " Cleanliness is quite indispensable to Health, and must be studied both in regard to the person and the house, and all that it contains. Cold or tepid baths should be employed every morning. The bathing of children will be treated of under the heads of " The Nurse " and " The Doctor." Many diseases would be less common than they are if the pores of the skin were kept open.
Frugality and Economy are Virtues without which no household can prosper. The necessity of economy should be evident to every one, whether in possession of an income barely sufficient for a family's re- quirements, or of a large fortune which seems to put financial adversity out of the question. We must always remember that to manage well on a small income is highly creditable. " He is a good waggoner," says Bishop Hall, " that can turn in a little room. To live well in abundance is the praise of the estate, not of the person. I will study more how to give a good account of my little than how to make it more." In this there is true wisdom, and it may be added that those who can manage small things well are probably fitted for the management of greater. Economy and frugality must never, however, be allowed to degenerate into meanness.
A Judicious Choice of Friends is most essential to the happiness of a household. An acquaintance who indulges in scandal about her neighbours should be avoided as a pestilence. While ever attending to the paramount claims of home, a lady should not altogether neglect social duties. The daily round of work is much more pleasant if cheered by intercourse with friends, who are often able to give, or pleased to receive, help in the little difficulties that may occur in everyday life. Another point of view is that most women look forward to some
FRUIT.
12
i. — Apricots. 2. — White Cherries. 3. — Black Cherries. 4. — White Currants.
5. — Blac'k Currants. 6.— Red Currants. 7, — Melon. 3. — Strawberries. 9. — Raspberries. io.— Plums (Black Diamonds). n.— Greengages. 12.— Victoria Plums.
THE MISTRESS II
•heir daughters in society, and in this cherished hope have e for not abstaining too much from social intercourse.
One is apt to become narrow-minded by living too much in the home circle ; it is not well to get out of tlv t meeting fresh people,
important also that children should have the advantage of mixing with other young people, though of course parents should exercise every precaution against the evils of bad company.
Friendships should not be hastily formed, or the heart given to every new- comer. There are women who smile on every chance acquaintance, and who have not the courage to reprove vice or defend virtue. Addison,
- that — " A friendship which makt
least noise is very often the most useful ; for which reason, I should prefer a prudent friend to a zealous one."
The advice Shakespeare makes Polonius give to his son Lacr: thoroughly sound : —
iou hast, and their adoption t: :>lc them to thy soul with hoops of steel;
do not dull thv ;>.rni \\ r Of e
Hospitality should be j : but care must be taken that the love
of COK >cs not become a prevailing passion ;
such a habit is no 1
and ^iii, <-rity in this, as in all duties of life, should be studied ; i mgton 1: <>n from the
i cannot be described, but is i mined
• once at his ease." A lady. e first i'llny of a household, should not attempt to
tances of her youth. Her true and tried to I*- liglr: and the ii
she will in. ;kc l>y likely by
moving to a new local her \\itli ample society.
In Conversation on n the petty annoy-
. ^appointments of the • ny people get into
the bad habit of talking imes-antly of the worries of tl m servants an«l children, n«>t • r hearers thes
uninteresting it n< -me subjects. From one's own point of
well not to start upon a topic without having sut: ledge to discuss it with Important events, whether
v or sorrow, should be told to i: apathy or
itulation may be welcome. A wife should never allow a word about husband t) pass her lips ; and in conversation,
she shouM 1 of Cowper continually in her memory, —
i should tlov. n tu rally and not
•• As if raised by more mechanic powers."
12 HOUSEHOLD MANAGEMENT
The secret of our conversation being entertaining or the reverse consists mainly on our powers of suiting it to the minds of those with whom we are speaking. With some it is necessary to make but little effort for they much prefer to talk themselves, and it is then the duty of the hostess to listen with as much interest as she can command. Other people are shy, and then a good deal of tact is required to find out subjects congenial to them, for there are sure to be some in which they are interested, and it is well for the mis- tress of a household to know a little of the current topics of the day.
Cheerfulness. — We cannot too strongly insist on the vital importance of always preserving an equable good temper amidst all the little cares and worries of domestic life. Many women may be heard to declare that men cannot realize the petty anxieties of a household. But a woman must cultivate that tact and forbearance without which no man can hope to succeed in his career. The true woman combines with mere tact that subtle sympathy which makes her the loved companion and friend alike of husband, children and all around her. Stevenson's prayer is worth remembering : " The day returns, and brings us the petty round of irritating concerns and duties. Help us to play the man, help us to perform them with laughter and kind faces, let cheerfulness abound with industry. Give us to go blithely on our business all this day, bring us to our resting beds weary and content and undishonoured, and grant us in the end the gift of sleep."
On the Important Subject of Dress and Fashion we cannot do better than quote : " Let people write, talk, lecture, satirize, as they may, it cannot be denied that, whatever is the prevailing mode in attire, let it intrinsically be ever so absurd, it will never look as ridiculous as another, which, however convenient, comfortable, or even becoming is totally opposite in style to that generally worn." A lady's dress should be always suited to her circumstances, and varied for different occasions. The morning dress should be neat and simple, and suitable for the domestic duties that usually occupy the early part of the day. This dress should be changed before calling hours ; but it is not in good taste to wear much jewellery except with evening dress. A lady should always aim at being well and attractively dressed whilst never allowing questions of costume to establish inordinate claims on either time or purse. In purchasing her oWn garments, «after taking account of the important detail of the length of her purse, she should aim at adapting the style of the day in such a manner as best suits the require- ments of her face, figure and complexion, and never allow slavish adherence to temporary fads of fashion to overrule her own sense of what is becoming and befitting. She should also bear in mind that her different costumes have to furnish her with apparel for home wear, outdoor exercise and social functions, and try to allot due relative importance to the claims of each.
The advice of Polonius to his son Laertes, in Hamlet, is excellent ;
THi: MISTRESS 13
and although given to one of the male sex, will equally apply to the question of a woman's dress : —
ily thy habit as thy purse ran l>uy. But not express' d in fancy; rich, not gaudy ; For the apparel oft proci Man. "
Charity is a Duty and privilege that we owe to ourselves as well as to our needy neighbours. There is, we hope, hardly any one so poor, but thai with a little thought he can give assistance, in woik- it not in goods, to others. As a poet has sung —
" Is thy cruse of comfort
-»• and share it with And through all t! ine
It shall serve thee and thy brother,
the heart grows rich by ^ All its wealth is living ^i Seeds that moulder in the K.I:
the plain- Scanty food for one
Make a royal feast for t
w< >rk, care and time are however necessary if our gifts are to have the best effect. Fortunately, the duty of visiting the poor, whether in crowded city slums or rustic villages, was never more widrlv recognized than at nt time. It should not be necess.
urge all who undertake this duty to lay aside any patronizing attitude, which may do untold harm. A heartfelt sense ot honest, self-supporting jxnerty is one of the first essentials in such work. Marketing. Much mtormation for guidance and assi 11 be
found in our average price lists in the chap the observations before the cookery sections for Ii , Poultry.
it. etc. That the best articles \\ill
ii the long run, and that the purchase of low pri» rd and
untrustworthy sub hie articles should be avoided,
;>e laid down as fundamental rules for marketing I1 's most
l>le that whenever possible ress should herself purchase
all stores needed for the home. Should the young v. know
-e subjects, a little personal practice soon teach her the best articles to buy and the most reliable places to
Accounts of Household Expenditure should always !
punctually and precisely. The best pl.m for ' -ehold
accounts is to lown in a daily diai \ .mount, be it
ever so small, spent each day ; then. nd of a week or month,
let these payments IK- ranged under their various heads of Hi: . etc. Thus tin- amount* paid to rat h : -will b<
and any week's or month's expe; \\ith those of
another. The housekeeping accounts sh,,ukl be balanced not -once a \ liould be
the money in h md . h the account^. ".My ad
I4 HOUSEHOLD MANAGEMENT
said Mr. Micawbcr to David Copperfield, " you know. Annual in- come twenty pounds, annual expenditure nineteen, nineteen six, result happiness. Annual income twenty pounds, annual expen- diture twenty pounds, ought and six, result misery. The blossom is blighted, the leaf is withered, the God of day goes down upon the dreary scene, and in short you are for ever floored." Once a month it is advisable that the mistress overlook her store of glass and china, marking any breakages on the inventory of these articles.
When a housekeeper is entrusted with these duties, the mistress should examine her accounts regularly. Then, any increase of expen- diture can easily be examined, the mistress will have a regular check upon her expenditure, and the housekeeper who strives to manage her department well and economically will know that her efforts are appreciated.
Engaging Servants is one of the most important duties the mistress is called upon to perform. One of the commonest ways of procuring servants is to answer advertisements or to insert a notice, setting forth what kind of servant is required. In these advertisements it is well to state whether the house is in town or country, and indicate the wages given. There are many respectable registry-offices, where good servants may be hired. A good plan is for the mistress to tell her friends and acquaintances of the vacant place. A lady whose general relations with her domestics are friendly, and fairly permanent, will seldom need to employ any of these methods. Suitable applicants will soon present themselves to fill the vacant places, generally friends of the domestic who is obliged to leave.
We would here point out an error — and a grave one — into which some mistresses fall. They do not, when engaging a servant, tell her all the duties which she will be expected to perform. All the work which the maid will have to do should be plainly set forth by the mistress, and understood by the servant. If this plan is not carefully adhered to, misunderstanding is almost certain to occur, and may not be easily settled.
Servants' Character. — It is hardly safe to be guided by a written one from an unknown quarter ; it is better to have an interview, if possible, with the former mistress. In this way you will be helped in your decision as to the fitness of the servant by the appearance of her former place. No mistress desires a needless change of servants. The proper way to obtain a personal interview with a servant's former employer is to tell the applicant for the situation to ask her former mistress to appoint a convenient time when you may call on her ; this courtesy being necessary to prevent any unseasonable intrusion on the part of a stranger. Your first questions should be relative to the honesty and general morality of the servant ; and if the replies are satisfactory, her other qualifications are then to be ascertained. Inquiries should be very minute, so that you may avcid disappointment and trouble,
THE MISTRESS 15
by knowing the v.-eak points of your domestic. Your questions also should be brief, as well as to the point.
In giving a Character, it is scarcely necessary to say that one should ;ided by a sense of strict justice. It is not right to recommend a servant one would not keep oneself. The benefit to the servant herself is of small advantage, for the failings which she possesses will increase if indulged with impunity. At the same time, a mistress should never fail to do strict and impartial justice to any merits of her late servant, and should always remember the vital value of good references to one who depends on her labour for a living.
The Treatment of Servants is of the greatest importance to both mistress and domestics. If the latter perceive that their mistress's conduct is regulated by high and correct principles, they will not fail to respect her ; and if a real desire is shown to promote their comfort, while at the same time a steady performance of their duty is exacted, then well-principled servants will be anxious to earn approval, and their respect will not be unmingled with affection.
A lady should never allow herself to forget the important duty of watching over the moral and physical welfare of those beneath her roof. Without seeming unduly inquisitive, she can ah n sometlr
their acquaintances and holiday occupation, and should, when ; sary, warn them against the dangers and evils of bad company. An hour should be fixed, usually 10 or 9 p.m., after which no servant should be allowed to stay out. To permit breaches of this rule, without having good and explicit reasons furnish r from being a kindness
to the servant concerned. The moral responsibility for evil that may result rests largely on the employer who permits late hours. Especial care is needed with young girls. They should be given opportunities Icoming respectable triends at their employer's house, and not be forced by absence of such provision for their comfort to spend their time out of doors, often in driving rain, j^ossibly in bad company.
Wages of Servants. — The following Table of the average yearly v. paid to doi ite the expenditure of an estab-
lishment. The amounts givm will, of course, vary according to ex- perience and localit . supply and demand. No Table could possibly be given which would not be subject to alteration under special circumstances, but taken as a Average these payments v.Hl he appropriate and form as reliable a guide as could possibly be given. In most establishments such men-servants as coachman, foot- man, and page, are provided with livery by their employers. This does not affect the question of wages.
Whilst writing on this subje- t. we would warn the youiu; uite not to let mistaken notions of economv make her lose, for the sake of saving a t title in wage>. the services of a trusted and efficient domestic. The diitei \pcnse b< >od and bad servants in a house can
only be learned by expei ienre. A really good servant can save her
i6
HOUSEHOLD MANAGEMENT
employers far more than her wages and keep amount to, a bad one would be a poor bargain if she gave her services for nothing.
MEN SERVANTS.
House Steward . ''• From £60 to £100
Groom of the Chambers , £45 ,, £55
Valet : , £35 „ £50
Cook ,, £100
Head Gardener (not in the house) ... „ £70 to £120
Under Gardener „ £40 „ £45
Butler „ £55 „ £90
Under Butler „ £35 „ £45
Footman , £18 „ £40
Under Footman „ £18 „ £34
Second Footman . , £18 „ £34
Coachman „ £40 „ £70
Coachman (not in the liou'-e) „ £70 „ £90
Groom . .'.''. . .. £25 ,, £35
Under Groom „ £18 ,, £25
Page . . „ ... •.. , . „ £12 „ £18
Stable Boy , £6 „ £12
Servants' Hall Boy ,. £6 „ £12
Steward's Boy „ £8 „ £15
Head Gamekeeper , . . ,, £100 „ £1.^0
Under Gamekeeper „ £50 „ £7°
WOMFN SFRVANTS Everything found, or an allowance
tor the same.
Housekeeper From £30 to £60
Lady's Maid „ £25 „ £40
Cook „ £20 „ £60
Kitchen Maid „ £16 „ £28
Scullery Maid „ £14 „ £18
Still-room Maid „ £18 „ £28
Head Nurse , £25 „ £35
Under Nurse . , £12 „ £18
Head Laundry Maid j , £22 „ £30
Under Laundry Maid , £12 „ £20
Parlour Maid , £20 „ £35
Head Housemaid , £20 „ £28
Under Housemaid , £14 „ £18
General Servant , £12 „ £28
These are the wages that prevail in or near the Metropolis. The wages of under servants vary considerably according to locality ; and they axe often much lower in large establishments where young servants receive a good training than in middle-class households.
Number of Servants suited to different incomes. — The following is a rough scale of servants suited to various incomes. It is, how- ever, impossible to give any general rule in these matters. Whether in a household of moderate means such as our scales deal with, a man-servant is required, will depend upon whether the house is situated in town or country, and if the possession of horses or a
THE MISTRESS 17
garden renders his services imperative. One should not forget that when heavy expenses such as those of education have to be incurred for a family, this outlay must be carefully allowed for, before committing oneself in other directions. Similarly, where two servants are kept, and a nurse is required for young children, it will probably be deemed wise to dispense with the services of the housemaid, and arrange for the nurse to give some help to the cook.
When one is considering if an extra servant is necessary or not, it is well to remember that assistance may sometimes be profitably arranged by engaging a lad for two or three hours a day to do such rough work as cleaning boots and shoes, working in the garden, etc. ; and, when uncertain whether to engage a gardener, one should not forget that a man not coming more than four days a week does not render an employer liable to the duty on man servants.
About ;£i,ooo a year. Cook, housemaid, and perhaps a man-servant.
From ^750 to £500 a year. Cook, housemaid.
About £300 a year. General servant.
About £200 a year. Young girl for rough work.
Daily Duties. — Having thus indicated the pen- of a mistress
in the m<> nmcnt of her household, we will now pive a few
instructions on practical details. To do this m< begin with the earliest duties, and set forth the occupations of the day.
Before Breakfast.— Having risen early and attended to the (oilet, sec that the child' proj>er < are. and an and com-
fortable. Tlie first meal oj the day, l>n<akiast. will then be served, at which all the family should be j. mutually present, unless illness, or other eireumstances. prevcn breakfast is over, the mistress
should make a round of the kitchen and other offio that all is
in order, and that the early nvrnin has been properly per-
formed by the various domestics. The orders for the day should
•ions which the domestics may ask should be and any articles they require given out. Where a house- is engaged, she will of course perform the above-named <: upt notice should be taken of the first appearance of slack- t. or any faults in domestic work, so that the servant may know that her mistress is quick to detect the least disorder, and will ^factory work. Small faults allowed to pass unreproved . ly increase. A failing easily cured if promptly dealt with, is almost hopeless when it has been allowed to develop into a habit.
After this General Superintendence of her . the mistress will
probably have a certain number of letters to write, possibly some market- shopping to do, besides numberless small duties which are better in the day, such as arranging the flowers for drawing-room and dinner-table, etc. If she be the mother of a young family there may be some instruction to give them, or some of their wardrobes
i8 HOUSEHOLD MANAGEMENT
to inspect, and needlework to be done. Time should also be allotted for reading and harmless recreation.
If a lady does much plain needlework a sewing-machine is indis- pensable. With its help she can make and mend many articles used by her children and herself, and this without undue fatigue. The assistance of such an appliance is invaluable in every home, especially to a mother of daughters. Hand-sewing is slow and laborious, and unless provided with a sewing-machine, there is little inducement for any one to practise home-dressmaking. Apart from the valu- able experience gained in cutting-out, fitting, altering and re-making, a great saving may be effected.
Luncheon. — In establishments where an early dinner is served, that meal will, of course, take the place of the luncheon. In many houses, where a nursery dinner is provided for the children about one o'clock, the elder members of the family usually make their luncheon at the same time. If circumstances are not strongly against the arrangement, the children of the house should take their dinner with their mother. It is far better for children to have their principal meal in the company of their mother and other members of the family, as soon as they are able to feed themselves properly. Many little vulgar habits and faults of speech and manner are avoided by this companionship. The mother can thus better watch over her children's health, and see that their food is properly cooked, served, and suited to them. Children who are accustomed to the society of their seniors at their meals will not be awkward or shy with visitors, or when they are staying from home. The nurse, likewise, by this plan is released, for a short period, from the care of her little charges, and, while she enjoys her dinner with her fellow-servants, "waiting on the nurse," a great objection with many housemaids, is avoided.
Visiting. — After luncheon, morning calls and visits may be made and received. These may be divided under three heads ; those of ceremony, friendship, and congratulation or condolence. Visits of ceremony or courtesy, which occasionally merge into those of friendship, are to be paid under various circumstances. Thus, they are uniformly required after dining at a friend's house, or after a ball, picnic, or any other party. These visits should be short, a stay of from fifteen to twenty minutes being quite sufficient.
When other visitors are announced, it is well to leave as soon as possible, taking care not to give the impression that your departure has been hastened by the arrival of the new guest. When they are quietly seated, and the bustle of their entrance is over, rise from your chair, taking a kind leave of the hostess, and bowing politely to the guests. Should you call at an inconvenient time, not having ascer- tained the luncheon hour, or from any other inadvertence, retire as soon as possible without, however, showing that you feel yourself an intruder. It is not difficult to make suitable excuses on such an
THE MISTRF.SS 10
occasion, and a promise «.vn be made to call again, if the lath
•1 on appear really sorry that circumstances have caused you Tt^n your visit.
Visits of Friendship need not be so formal as those of ceremony. It is, however, advisable to call at suitable times, and to avoid staying too long if your friend is engaged. Courtesy and consideration for others are safe rules in these every-day matters. During visits manners should be easy and unstrained, and conversation natural and unforced. It is not advisable to take pet dogs into another lady's house, for there are people who have an absolute dislike to animals ; besides this, there is always a chance of the animal breaking something, to the annoy- ance of the hostess. 1 \ . t in the case of close friends or special in- vitation, little children should not accompany a lady in making morning calls. Where a lady, however, pays her \ isits in a carriage, the children can be taken, remaining in the carriage when the caller inters her friend
It has now become gcr >s of a house to set aside one
tort night or month, as the cast . on \\hich
at home to :• . Wherever t I to be the
case, casual \i to call on that day. It is
hardly necessary to add that a lady should always be prepared for
her to be from home on such a day, she nv -illy inform all her aojuam-
good tii be spared a fruitless journey.
:i a lady has n\ol i.< i "At Home -id cards have been
I as, for example, M At Home on W trom 4
to 7," should be provided by the hostess,
supplies of it. with thin bread -and -!•
forthcoming as fresh guest >
Morning Calls demand good but neat attire, a costume much elaborate than that w : will IK* out of ;,
As a general rule, it may be said, both in reference to this and all other
ssed. A strict account should be kept of cercmom and notice be
h«>w soon your via rned. An opinion ma,
be formed as to whether yoi: re, or are not, desirable.
are. naturally, instances 1:1 \\hieh fcl instances of old age
or ill-health will preclude any return of a call ; but when this is the
case, it must not interrupt the discharge of the duty by those who
no such excuses t
In all \ i air acquaintance or friend be not at home, a card
should IK- left. If you are in a carriage, the servant will answer your in<jui; 4t \\aiting for you to alight , if
>n foot, g; card to the servant who . ;
the door. The form 01 may be understood
ises ; but the only courtcou <em as
20 HOUSEHOLD MANAGEMENT
being perfectly true. You may imagine that the lady of the house is really at home, and that she would make an exception in your favour, or you may think that your call is not desired ; but, in either case, not the slightest word is to escape you which would suggest, on your part, such an impression.
Visits of Condolence should be paid within a week after the event which occasions them. If the acquaintance, however, is but slight, they should not be made until immediately after the family has appeared in public. A lady should send in her card, and, if her friends be able to receive her, the visitor's manner and conversation should be subdued, and in harmony with the character of her visit. Visitors paying visits of condolence should be dressed in black, or at any rate very quietly. Sympathy with the affliction of the family is thus expressed.
Receiving Morning Calls. — The foregoing description of the etiquette to be observed in paying them will apply to the receiving of calls. It is to be added, however, that, generally speaking, all occupations should be suspended on the entrance of morning visitors. If a lady, however, be engaged with light needlework, she may continue it quietly during conversation, particularly if the visit be protracted.
Formerly the custom was to accompany all departing visitors to the door of the house, and there take leave of them ; but modern society, which dispenses with a great deal of this kind of ceremony, now merely requires that the lady of the house should rise from her seat, shake hands, or bow, and ring the bell to summon the servant to attend them and open the door. In making a first call, either upon a newly- married couple or on persons newly arrived in the neighbourhood, a lady should leave her husband's card, together with her own, at the same time stating that the profession or business in which he is engaged has prevented him from having the pleasure of paying the visit with her. It is a custom with many ladies, when on the eve of an absence from their neighbourhood to leave or send their own and husband's cards, with the letters P. P. C. in the right-hand corner. These letters are the initials of the French words Pour prendre conge, meaning " To take leave."
Visiting Cards and Invitations. — The fashion of visiting cards used to vary much, some being made extremely thin, but those of medium thickness are now usually preferred. When calling at a house, it used to be customary to turn up the lower right-hand corner of the card, to denote that a personal call had been made, but this is not general any longer. Tennis and croquet invitations are issued with the word at the bottom right-hand corner. For Soirees, " At Homes," Conversaziones, Dinners and Balls, invitation cards are used ; but for Weddings the invitations are issued upon notepaper. Gilt edges and gilt decorations are not often used nowadays, nor is the mono- gram, or crest, or both frequently embossed at the head of the paper.
THE MISTRESS 21
It is customary at many houses during summer to give tennis or croquet teas. The meal is very informal, and often served out of doors. Iced tea, coffee, claret-cup, etc., are served, with sandwiches, pastry, cakes and other light viands. The tables are set under shady trees, and a couple of servants or members of the family are in attendance at them, the visitors themselves going to the table for \\hat they may want. The following is a form for wedding invitations : —
Mr. and Mrs. A request the
pleasure of Mr. and Mrs. B 's
company on the occasion of the marriage of their daughter Alice with Fn\: <$
Ceremony on Wednesday, 14 June, at
Church, at — o'clock, and a/tetwards
at .
R.S.V.P.
The morning calls having been paid or received, and their etiquette properly attended to, the next great event of the day in most estab- lishments is " The Dinner " ; and we will only make a few &« remarks on tlu's important subject here, as in future pages the wl.de " Art of Dining " will be thoroughly considered, with reference io its economy, comfort and enjoyment.
Invitations for Dinner. In giving these it is usual to give from a
8 to three weeks' nut ice, and luimal ones a. cards, such as the following —
request the pleasure of
company at dinner
on the at o'clock.
HOWARD HOUSE.
KENSINGTON, \V. R.S.V.P.
22 HOUSEHOLD MANAGEMENT
In accepting an invitation the form of words used is-
have much pleasure in accepting
kind invitation for
while in declining one it is usual to say —
regret they are unavoidably prevented {or that a previous engagement prevents them] from accepting
kind invitation for
Before the Dinner. — A dinner-party, in an establishment where such an event is of rare occurrence, is apt to cause great anxiety to the in- experienced hostess, particularly when she cannot place full reliance in the training and capabilities of her servants. But, whatever her fears of disaster may be, she must meet her guests with a bright and cheery welcome.
In giving any entertainment of this kind, the hostess should endeavour to make the guests enjoy the time spent under her roof, and the guests themselves should remember that they have come with the object of mutual entertainment. An opportunity is thus given to all for innocent pl3asure and intellectual intercourse, in the course of which pleasant and valuable friendships may be formed and information acquired that may prove useful through life. Many celebrated men and women have been great talkers ; and one may recall the genial Sir Walter Scott, who would speak freely to any one, and was wont to say that he never did so without learning something.
With respect to the number of guests, it has often been said, that a private dinner-party should consist of not less than the number of the Graces, or more than that of the Muses. A party of ten or twelve is,
THE MISTRESS 23
perhaps, as a general rule, sufficient for enjoyment. Gloves are worn by ladies at dinner-parties, but should be taken off before the actual meal begins.
Going to Dinner. — Dinner having been announced, the host offers his arm to, and places on his right hand at the dinner-table, the lady to whom he desires to pay most respect, either on account of her age, position, or because she is the greatest stranger in the party. If this lady be married and her husband present, the latter takes the hostess — who always enters the dining-room last — to her place at table, and seats himself at her right hand. The rest of the company follow the host in couples, as specified by the master or mistress of the house, the whole party being arranged according to their rank and other circum- stances which may be known to the host and hostess.
Guest Cards. — It will be found of great assistance to the placing of a party at the dinner-table, to have the names of the guests neatly written on small cards called " Guest cards " and placed at that part of the table where it is desired the several guests should sit. It is a matter of taste what cards should be used for this purpose ; small plain ones are perfectly admissible, but those with gold, silver or coloured borders are more effective and show more distinctly, laid as tin upon cither white table cloths or serviettes. Some with floral orna .tion are frequently used. Sometimes the menu card is a double one, which folds like a ball programme, and upon the ou of this the guest's name is written.
The Dinner d la Russe, introduced into England about the middle of the nineteenth century, has now lace of the old
custom of having all the dishes served from the table. The t>«. of dinner is fully dealt with in subsequent pages.
Dessert.— When dinner is finished, the dessert is placed on the ' accompanied by finger-glasses, in which the tips of the fingei dipped after the fruit or sweetmeats of this c« been ta!
Leaving the Dinner Table.— When fruit has been taken, and a glass or two of wine passed round, the time will ha i \vhen the hostess,
after catching the eye of the lady first in precedence, rises, and gives her guests the signal to retire to the drawing-room. The gentlemen will rise at the same time, and the one nearest the door open it for the ladies, all courteously standing until the last lady has withdrawn.
In former times, when the bottle circulated freely amongst the guests, the ladies retired earlier than they do at present. Thanks, however, to the changes time has wrought, strict moderation is now invariable amongst gentlemen, and they now take but a brief interval for tobacco. talk, and coffee, before they rejoin the ladies.
After-dinner Invitations, by which we mean invitations for the evening, may be -ivm. The time of arrival ol :tors will vary nco'vdin;,'
to their engagements, or son: -thence to the
caprices of fashion. Guests invited for the evening arc, li encr-
24 HOUSEHOLD MANAGEMENT
ally considered at liberty to arrive whenever it will best suit themselves — usually between nine and twelve, unless earlier hours are specifically named. By this arrangement, those who have numerous engagements to fulfil, can contrive to make their appearance at two or three parties in the course of one evening.
Ball or Evening Party Etiquette. — The etiquette of the dinner-party table being disposed of, let us now enter into that of an evening party or ball. The invitations for these are usually on "At Home " cards, filled in with the name and address of the sender and the date of the invitation, with the word " Dancing " or " Music," as the case may be, in one corner. They should be sent out about three weeks before the day fixed for the event, and should be replied to within a week of their receipt. By attention to these courtesies, the guests will have time to consider their engagements, and prepare their dresses, and the hostess will learn in good time the number of guests likely to be present.
Short or verbal invitations, except to relatives or close friends, are not, formally speaking, correct, but, of course, very much depends on the circumstances under which the invitation is given. Social forms, while never allowed to become a fetish, should not be altogether neg- lected even among close friends and relatives, for unintentional neglect of a customary formality may be misunderstood and strain a valued friendship.
Arrival of Guests. — Visitors on arrival should be shown to a room exclusively provided for their reception ; and in that set apart for the ladies, attendants should be in waiting to assist those ladies who may require help. It will be found convenient, where the number of guests is large, to provide numbered tickets, so that they can be attached to the cloaks and wraps of each visitor ; a duplicate of the ticket should be handed to the guest. Tea and coffee is provided in an ante-room, for those who would like to partake of it.
Introductions. — The lady of the house usually stands at the door of the drawing-room to receive her guests. She may introduce some of them to others, where she may imagine mutual acquaintance will be suitable and agreeable. It is very often the practice of the master of the house to introduce one gentleman to another, but occasionally the lady performs this office.
The custom of non-introduction is very much in vogue in many houses, and guests are thus left to discover for themselves the position and qualities of the people around them. The servant, indeed, calls out the names of all the visitors as they arrive, but, in many instances, mis- pronounces them ; so that it will not be well to follow this information, as if it were an unerring guide. But the gentleman is, of course, introduced by either host or hostess to the lady whom he is to take in to dinner.
Refreshments. — A separate room or buffet should be set apart for
Til TRESS
refreshments. A supper is also often provided at private parties ; and equires, on the part of the hostess, a great deal of attention and supervision. It usually takes place between the first and second parts of the dances arranged. Programmes of these dances are printed in various forms, and have pencils attached. The monogram of the hostess, or the name of the house, with the date of the party, frequently heads these programmes.
At Private Parties, a lady should not refuse the invitation of a gentle- man to dance, unless she be previously engaged. The hostess must be supposed to have asked to her house only those persons whom she knows to be of good character, as well as fairly equal position ; hence to d«. -i line the offer of any gentleman present would be a tacit reflection on tl.o master and mistress of the house. It may be mentioned here that an introduction at balls or evening parties does not necessanh subsequent acquaintanceship, no introduction, at these times. -i\ing a gentleman a right afterwards to address a lady. She is consequently
A xt morning to pass her partner at a ball of the previous e\ without the slightest recognition, if she prefers to do so.
Dancing. — The ball is generally opened by the lady of the house, load off the dance with the lady highest in
rank of those present or the greatest stranger, it will be well for the hostess, even if she is an ardent and accomplished dancer, not to indulge in the art to an unlimited extent, as the duties of entertaining make
lerable demands on her attention and time. A i suffice to show that she shares in the pleasures of the evening.
The hostess and host, during the progress of a ball, will chat with their friends, and take care the ladies are furnished with seats, and that those who wish to dance arc provided with partners, A gentl- from the hostess that a lady lacks a partner during several dances, is ;i not to be neglected by a ,. In this way the com-
fort and enjoyment of the guests can be promoted, and n- ;oncc the sensation of being a wallfl. ughout t!
other cares, the mistress has frequently the added duties of
a chaperon either of her own or some friend's daughters. Without
ilations, or preventing the enjoyment of her
charges, she must be able to ensure their doing nothing that is cither oulrt or in bad form. At a ball she will take special care that her charges always know where to find her, though no reasonable chaperon will expect a girl to be always with her.
Departure. — \\ of the carriages ate announced, or the time for
of the guests arrives, they should bid farewell to the hostes it attracting the attention of the other guests to tin ir
departure It this cannot be done without creating too much bu>tl<-. it will K> better for the visitors to retire quietly without taking \Vit!i!-i i the entertainment, the hostess should i«
from every guest a call, where possible, or cards expressing thegratinca-
26 HOUSEHOLD MANAGEMENT
tion experienced from her entertainment. To neglect such an obvious duty is an offence against all social rules
Having shortly treated different forms of social gatherings, we now return to the ordinary routine of the household, though all the details we have given of dinner parties, balls, etc., belong to the department of the mistress. Without a knowledge of the etiquette to be observed on these occasions, a mistress would be unable to enjoy and appreciate those friendly meetings which, giving a pleasant change, make the quiet, happy life of an English gentlewoman the more enjoyable. In their proper places, all that is necessary to be known respecting the dishes and appearance of the breakfast, dinner, tea, and supper tables will be set forth in this work.
Home Gatherings are more frequent and more important than social entertainments. Both, however, have to be studied with a view to efficiency, enjoyment and economy. These points will be dealt with in the pages on " Cookery." Here we will only say, that for both mis- tress and servants, it will be found wise to cook and serve the dinner, and to lay the tablecloth and the sideboard, with the same cleanliness, neatness and scrupulous exactitude, whether it be for the family, or for " company." If this be strictly adhered to, the details of work will become as second nature to all energies, and the trifling extra trouble entailed is amply repaid by the increased efficiency of servants, the feeling that one is always prepared for any chance callers, and the moral stimulus that is given by having all things done decently and in order.
Evenings at Home should form a pleasant, improving and restful portion of the daily round. Few hours of the day present more oppor- tunities for forming and strengthening good habits and tendencies among the young. In many homes this is the only time when the busy father has the opportunity, and the mother the leisure, to share in the pursuits and pastimes of their children. If children do not find pleasure at home they will seek it elsewhere, often in undesirable directions. Hence it should form part of the settled domestic policy of every parent to make children feel that home is one of the happiest places in the world, thus cultivating in them an attachment to home interests that may prove an invaluable safeguard in the crucial years of their youth. With this object in view all innocent games and pastimes should be encouraged ; the young collector, naturalist, carpenter or engineer should be helped in his interesting and instructive hobbies. Games of skill, like chess and draughts, which have an educational value, should be introduced and opportunity given for cricket, cycling, walk- ing, hockey and healthy sport, whilst children who show any talent for music, drawing, modelling, composition, etc., should know that a keen interest is taken in their pursuits.
Fancy needlework often forms a portion of the evening's recreation for the ladies of the household, and this may be made more pleasant by reading aloud some standard work, whether of instruction, humour,
THE MISTRESS 27
6r romance, and there is no greater safeguard against those low-class and pernicious publications, which, alas ! abound, than an early acquaintance with the real masterpieces of literature.
Retiring for the Night. — It is well to remember that early rising is almost impossible if retiring to rest at a late hour is the practice of the household. The younger members of a family should go early and at regular hours to their beds, and the domestics as soon as possible after a reasonably appointed hour. Either the master or the mistress of a house should, after all have gone to their separate rooms, see that all is right with respect to lights and fires below ; and no servants should on any account be allowed to remain up after the heads of the house have retired.
Having thus dealt with daily routine from rising at morning to retiring at night, there remain only now to be considered a few matters, respecting which the mistress of the house may be glad to receive information.
When taking a House in a new locality, it will be etiquette for the mistress to wait until the older inhabitants of the neighbourhood call upon her, thus evincing a desire, on their part, to become acquainted with the new-comer. It may be, that the mistress will desire an inti- mate acquaintance with but few of her neighbours ; but it is to be specially borne in mind that all visits, whether of ceremony, friendship, or condolence, should be punctiliously returned, though some time may be allowed to elapse in the case of undesirable acquaintance.
Letters of Introduction. — You may perhaps have been favoured with letters of introduction from some of your friends, to persons living in the neighbourhood to which you have just come. In this case, enclose the letter of introduction in an cnvelojx?, with your card, if the person to whom it is addressed call in the course of a the visit should be returned by you within the week, if ]x>ssiblc. 1' ifl now more usual to write by the post and introduce a friend, instead of leaving everything to be said by the letter that is gr
In the event of your being invited to dinner under the above cir- cumstances, nothing but necessity should ; you from accepting
the invitation. If, however, there is some distinct reason why you cannot accent, let it be stated frankly and plainly. An opportunity- should, also, be call in the c« a day or two, in order to express your regret that untoward circu; - have made it im- possil -u to l»e | nvsent.
In Giving a Letter of Introduction, it should always !>•• handed to your friend uir-altd. Courtesy tii< . i.. uhoin you are
introducing would, perhaps, wish to know in what inaniu-s
i.oken of. Should you receive a letter from a friend, introducing •rson known to and r-.io imd 1>\ tin- \\iu.i. the letter
:r willingness e\j to do all in your power to carry out his or her wishes.
28
HOUSEHOLD MANAGEMENT
Order and Punctuality are so important to the comfort and happiness of the household that every mistress should fix stated hours for meals, etc., which ought to be strictly observed by every member of the family.
ORDER OF THE HOUSEHOLD
fHorning Drapers, 8.45 A.M.
" Forsake not the assembling of yourselves together."
MEALS. Breakfast (Kitchen & Nursery) . 8a.m.
,, (Dining-Room) . . 8.30,, Kitchen Dinner . . . 12.30 p.m.
Luncheon 1.30 ,,
Kitchen and Nursery Tea . .5 M
Dinner 6.30,,
Kitchen Supper . . . . 9 „
o
POST ARRIVES. 8 A.M.
" Kind words in which we feel the pressure of a hand."
POST DEPARTS. 8.30A.M. & 6 P.M. " A timely written letter is a rivet in the chain of affection."
Pleasures and Duties in due order linked.
o
praocrs, 10 P.M.
The specimen card of order of the household will guide the mistress in drawing up a set of rules adapted to the special requirements of her own home.
Furnishing a House is an anxious and onerous undertaking, involving far more ramifications, details and difficulties than can be dealt with here. A few useful elementary rules to be observed are as follows : before purchasing a single article, the future abode should be carefully inspected, and a careful plan made with exact measurements of the height, length and breadth of every room and of all recesses contained in them, for a few inches difference more or less will render quite impos- sible or useless for your room a suite or article of furniture fancied by you, or recommended by the plausible salesman, who has never seen the house to be furnished. Then, still, before any purchases are made, a list of the articles desired and necessary for the new house should be made, re-made, altered and considered, priced and re-priced, estimated and re-estimated. No trouble or care can be considered excessive in this task, for to most people, furnishing from cellar to attic, as the phrase
THE MISTRESS 29
goes, is a task that comes to us but once in our existence, and some of the articles selected may have to last for a lifetime. Should money be limited, the sum that can be devoted to this purpose should be carefully fixed, and if the amount is not found sufficient for all requirements, the expenditure on all strictly necessary articles should be estimated and allowed for, before letting the fancy stray after superfluities and luxuries. This may seem a very obvious rule, but it is one often neglected. The scarcity of vile dross that prevents us from ordering all we think we need for our new establishment, may be a blessing in disguise, for many of those quaint and interesting articles that lend so much individuality and artistic charm to a dwelling can never be purchased in bulk, but must be acquired by a combination of good luck, good taste and loving search. The time required for an exciting hunt after articles of beauty, quaint ugliness, or romantic interest, will not be grudged by many young couples, for each treasure thus acquired tends to give fresh interest in the beautifying of a home. These rules consid catalogues compared, and the advantages and drawbacks of old and new furniture weighed, the prospective householder will be prepared to face the allurements of Tottenham Court Road and elsewhere. Every possible information about kitchen furniture and utensils, with carefully compiled price lists, will be found in a later chapter. It is now usual for the landlord to allow the incoming tenant to choose
ill papers, and :ld advise our readers not to mind t
considerable trouble in this respect. 1 1 is well to think whether the rooms require light or dark papers ; the furniture and nh which thoy
are to be associated should also be considered. In few 1 1 care and taste better repaid than in such careful cli ..mid
recommend our readers not to rest content with the sample books furnished by their landlord, but to inspect the designs of the best known and most artistic firms.
Choosing a House.— Many mistresses have experienced the horrors of house-hunting, and it is well known that " three removes are as good (or bad, rather) as a fire."
The choice of a house must depend on various circumstances with
nt people, and to give any specific directions on this head
would be impossible and useless, yet it will be desirable to point out
some of the general features as to locality, soil, aspect, etc., which all
house-hunters should carefully consider.
irding the locality, we may say. speaking more particular a town house, that it is important to the health and comfort of a family that the neighbourhood of all factories producing unwholesome or offensive emanations or odours should be strictly avoided. Neither is it well to take a house in the immediate vicinity of a noisy trad. ould prove a constant annoyance.
a house on lease, get a competent surveyor to inspect ite of tl:< roof, gutters, etc. Do not
30 HOUSEHOLD MANAGEMENT
rely upon the statements of an agent, or any one interested in letting the house. When circumstances permit, it is well to stay for some time in the neighbourhood to ascertain if it suits your health and taste before removing there.
Referring to soils : it is held as a rule, that a gravel soil is best, as the rain drains through it very quickly, and it is consequently less damp than clay, upon which water rests a far longer time. Sand, chalk, and clay soils all possess their respective merits, but the latter should be avoided by those subject to rheumatic affections.
The aspect of the house should be well considered, remembering that the more sunlight comes into the house the healthier is the habitation. A house with a south or south-west aspect is lighter, warmer, drier, and consequently more healthy, than one facing the north or north-east.
Great advances have been made of late in sanitary knowledge, and the first point to inspect in a house is its drainage, as it has been proved in thousands of cases that bad or defective drainage is as certain to destroy health as the taking of poison. This arises from its injurious effect upon the atmosphere, which renders the air we breathe unwhole- some and dangerous. Let us remember, then, that unless the drainage of a house is perfect, the health of its inhabitants is sure to suffer ; and they will be susceptible to diphtheria, typhoid and all kinds of fevers and disease. A damp house also fosters rheumatism, ague, etc.
The importance of a good water supply can scarcely be over esti- mated. No house, however suitable in other respects, should be taken if this important source of health and comfort is in the slightest degree scarce or impure. We cannot take too much care in seeing that it is pure and good, as well as plentiful, knowing as we do its constant influence on the health of a household.
Ventilation is another feature which must not be overlooked. To ensure efficient ventilation both inlet and outlet openings must be provided ; the former, as near the floor as possible, without producing a draught ; the latter, close to the ceiling. The lower part of the window may be used as an inlet for air when the room is not in use. Iron gratings and perforated bricks fitted into the outer wall, and valves opening into the chimney, can all serve as outlets for foul air. Failing these, the upper sash of the window may be lowered ; but this method of ventilation is apt to cause an unpleasant draught, whereas the above-named devices admit and carry off air without any perceptible change of temperature.
Before committing themselves to any agreement for a house, inex- perienced readers are advised to consult our " Legal Memoranda," given later on.
Rent. — Some authorities say one-tenth, others one-eighth, of the total income should be spent in rent, but so many circumstances — such as the size of the family, its position, and the locality in which it is necessary to reside — affect this estimate, we are disposed to think it is
THE MISTRESS 31
a question best left for careful consideration in each individual case. When facing the problem of taking a new and larger house, one should bear in mind that the mere increase in rent does not represent the whole of the extra, expense that will have to be borne, for besides rates, which of course increase proportionately, a larger house seems invariably to increase expenses all round. Yet it is not easy to give explicit re for this undoubted tendency.
The Responsibilities or Duties of the mistress of a house are. though onerous and important, by no means difficult if given careful an : tematic attention. She ought always to remember that she rules the
hold ; and by her conduct its whole internal policy is regulated. She is, therefore, a person of far- reaching importance. Her daughters model themselves on her pattern, and are directed by her counsels : — " Her children rise up and call her blessed ; her husband also, and he
th her." Therefore let each wife, remembering her responsibilities.
iat her conduct is such as to earn the love and reverence of her children and her husband.
I.* t her remember the sincere homage paid to the good wife and mother by the great philosophers an-1 writers <>f .ill ages. J Taylor Kiys : "A good wife i ;st best gift to man;
ngel and minister of graces innumerable; his gem of many virtues; his casket of j : ler voice is sweet mii-ie ; her snnlr.
her kiss the guardian of his innocence ; her the pule of his safety ; the balm of his h< balsam of h:
her industry. ! th ; her ccoiv afcst steward ; her
lips, his l';utht:il counsellors : her bosom, the sott.-t j.ill,.\v of his
Ivocatcsof 1! igs on
his h«\ul."
THE HOUSEKEEPER
CHAPTER II
Duties and Responsibilities.
As Second in Command in the House, except in large establishments, where there is a house-steward, the housekeeper must consider herself as the immediate representative of her mistress, and bring to her work all the qualities of honesty, industry, and vigilance which would be expected of he- if she were at the head of her own family. Constantly striving to promote the prosperity of the household, she should oversee all that goes on in the house, that every department is thoroughly attended to, and that the servants are comfortable, at the same time that their various duties are properly performed.
Cleanliness, punctuality, and method are essentials in the charac- ter of a good housekeeper. Without these qualities, no household can be well managed. Order again, is indispensable ; by it we provide that " there should be a place for everything, and everything in its place."
Accounts. — A necessary qualification for a housekeeper is that she should thoroughly understand accounts. She will have to write in her books an accurate account of all sums paid for any and every purpose, the current expenses of the house, tradesmen's bills, wages, and many miscellaneous items. As we have mentioned in the previous chapter, a housekeeper's accounts should be periodically examined and checked by the head of the house. Nothing tends more to the satisfaction of both employer and employed than this arrangement. " Short reckonings make long friends " stands good in this case, as in others.
The housekeeper should make a careful record of every domestic purchase whether bought for cash or not. This record will be found a useful check upon the bills sent in by the various tradesmen, so that any discrepancy can be inquired into and set right. An intelligent housekeeper will by this means be able to judge of the average con- sumption of each article in the household ; and to prevent waste and carelessness.
The following table of expenses, income, or wages, shows what any sum, from £i to £100 per annum, is, when reckoned per quarter, calendar month, week, or day : —
32
HIE HOUSEKEEPER
33
|
MVr \ c.ir. |
Jll H t.T. |
Per |
Per \\\vl |
Pec D.iv. |
Per Year, |
Per Chi.irti-r |
Per Month. |
1 |
Per |
||||||
|
'. |
( |
S. J. |
s. d. |
s. d |
d. |
£ s. rf. |
£ s. d |
: s. d. |
£ s. d. |
d |
|||||
|
I O |
i 8 |
0 4 |
of |
II O 0 |
J |
18 4 |
043 |
71 |
|||||||
|
I IO 2 !•> |
10 0 12 6 |
3 4 4 2 |
9 |
i! |
13 o o 14 o o |
3 3 3 10 |
i i 3 • |
5 o 5 4i |
|||||||
|
3 o |
15 0 |
5 o |
i |
2 |
15 o o |
3 15 |
5 9 |
10 |
|||||||
|
17 6 |
5 10 |
16 o o |
6 |
6 2 |
10 |
||||||||||
|
4 o |
0 0 |
6 8 |
17 o o |
4 5 |
8 |
6 6} |
ii |
||||||||
|
4 10 |
2 6 |
7 6 |
8 |
3 |
18 o o |
4 10 |
10 |
6 ii |
ii |
||||||
|
5 ° |
8 4 |
ii |
0 0 |
4 15 |
ii |
~ ; ' |
o |
||||||||
|
7 6 |
9 2 |
il |
3i |
0 0 |
M |
7 8 |
I |
||||||||
|
10 0 |
10 0 |
3 |
4 |
30 o o |
7 10 |
IO |
ii 5 |
7 |
|||||||
|
1) 10 |
12 6 |
IO 10 |
6 |
4 J |
40 o o |
IO O |
6 |
15 4l |
2 |
||||||
|
7 o 7 i" |
15 o 17 6 |
ii 8 12 6 |
.a |
5 |
50 o o 60 0 0 |
12 IO 15 0 |
i |
I 3 » o |
19 3 3 oj |
•) 3l |
|||||
|
S 10 |
0 0 |
13 4 |
3 i |
70 o o 80 o o |
17 10 20 o |
( |
16 |
IO O |
T4l |
||||||
|
'J O |
5 o |
15 0 |
J 5l |
6* |
90 o o |
22 IO |
!IO |
1U *) n 71 |
- |
^1 H |
|||||
|
IO O |
10 O |
3 10 |
61 |
100 0 0 |
25 o |
6 |
18 51 |
! |
51 |
Coakhg. Although tin- hoii-okocjM-r dors not ;;rnn.illy intnl'm- inm-h in thr .i':tu.il work of thr cook, yet it is necessary that she should
Imowledge of cookery ; for she has to direct the \\Mik
ot others. In some establishments cakes, bre.id. jams, pickl. mad.- in the still-room under the housekeeper's superintendence.
Instruction in Cookery.— Happily it is now usual for all voting people to learn something of this art, and it is a valuable accomplishment, no matter to what class they belong, for at some time of their lite it is sure to be ot use. A gfefcl many, too. who do not actually
k themselves are ,^lad to have the power of checking the work of their cooks, who without such a check would become domestic tyrants. With servants ot this sort a mistress who knows nothing of cooking is ]H>\vcrlr>s. IV lore the existence of cookery schools instruction could only be obtained at home, tnnn the mother, housr!. cook, but now many who desire instruction prefer to avail them- - of the many opportunities offered by the cookery schooU and classes. This course has advantages to recommend it ; for that a practical teacher, while allowing the pupil considerable freedom of choice, takes care that the lessons comprise dishes which teach the principles of cookery, as well as mere manipulation of the ;als. A good teacher also endeavours to inculcate habits ot eronomv. cleanliness, and lidn ;.•> the mere details of the
science ; but it the cook were to teach on the same lines her motive might be misunderstood, and her advice resented. If the pupils would always practise in their own homes the- tidiness and cleanliness th- taught in the schools, they would be less ircipiently regarded nuisance by the cook. Novices should make a rule not to use inn. sary utensils, to wait on oneself as much as possible, and to clear . all materials and utensils when they have finished.
C
34 HOUSEHOLD MANAGEMENT
The Daily Duties of a Housekeeper are regulated, in a great measure, by the size of the establishment she superintends. She should rise early, and see her assistants are duly performing their work, and that the pre- parations for breakfast are progressing satisfactorily. After breakfast, which, in large establishments, she will take in the " housekeeper's room," with the lady's-maid, butler, and valet, served by one of the under-maids, she will, on days set apart for such purposes, carefully examine the household linen, with a view to its being repaired, or further necessary supplies being procured ; she will also see that the furniture throughout the house is well rubbed and polished ; and attend to all the necessary details of marketing and ordering goods from the tradesmen.
The Housekeeper's Room is generally made use of by the lady's-maid, butler and valet, who take there their breakfast, tea and supper. The lady's-maid will also use this apartment as a sitting-room, when not engaged with duties which would call her elsewhere. In different estab- lishments, according to their size, means and expenditure of the family, different rules, of course, prevail. For instance, in mansions where great state is maintained, and there is a house-steward, two distinct tables are kept, one in the steward's room for the principal members of the staff, the second in the servants' hall for the other domestics. At the steward's dinner-table, the steward and housekeeper preside ; and here, also, may be included the lady's-maid, butler, valet.
After Dinner, the housekeeper, having seen that her assistants have returned to their various duties, and that the household is in proper working order, will have many important matters claiming her atten- tion. She will, possibly, have to give the finishing touch to some article of confectionery, or be occupied with some of the more elaborate processes of the still-room. There may also be the dessert to arrange, ice-creams to make ; and many employments that call for no ordinary degree of care, taste and attention.
The Still-room was formerly much more common than at present, for in days of " auld lang syne " the still was in constant requisition for the supply of home-made wines, spirits, cordials and syrups, home-made medicines, scents, and other aromatic substances for the toilet, and sweet- flavoured waters for the purposes of cookery. There are some estab- lishments, however, in which distillation is still carried on, and in these the still-room maid has her old duties to perform. In a general way, however, this domestic is immediately concerned with the housekeeper. For the latter she lights the fire, dusts her room, prepares the breakfast table, and waits at the different meals taken in the housekeeper's room. A still-room maid may learn a very great deal of useful knowledge from her intimate connexion with the housekeeper, and if she be active and intelligent, may soon fit herself for a better position in the household.
Evening Occupation. — In the evening, the housekeeper will often busy
THE HOUSEKEEPER 35
herself \vith the necessary preparations for the next day's duties. Numberless small, but still important, arrangements will have to be . so that everything may move smoothly. At times, perhaps, at t CTI lion will have to be paid to the preparation of lump-sugar, spices, candied peel, the stoning of raisins, the washing, cleansing, and drying of currants, etc. The evening, too, is the best time for attending to household and cash accounts, and making memoranda of any articles she may require for her store-room or other departments.
IVriodically, at some convenient time — for instance, quarterly or
half-yearly — it is a good plan for the housekeeper to make an inventory
; \ -thing she has under her care, and compare this with the lists
of a former period ; she will then be able to furnish a statement, it
try, of the articles which, from wear, breakage, loss, or other
s, it has been necessary to replace or replenish.
Responsibilities. — In concluding these remarks on the duties of the
hous .-k< -i -JM T. we will briefly refer to the very great responsibility which
ies to her position. Like " Caesar's wife," she should be " above
suspicion," and her honesty ancfrsobriety unquestionable ; for there are
many temptations to which she is exposed. From a physical point of
view, a housekeeper should be healthy and strong, and be particularly
rhau in her person, and her hands, though they may show a slight
of roughness, from the nature of some of her employments, still
should have a nice appearance. In he; - with the various
nun, and her behaviour to the domestics under her, the
Hour and conduct of the housekeeper should never diminish her
authority or influence.
Seasons for different kinds of work. — It will be useful for the nv, and housekeeper to know the be>t Masons for various (> i ounce ted with Household Management ; and we, accordiii ;h , subjoin a few hints which we think will pr <.ble.
In the winter months, some of the servant^ have much more to do, in
luence of the neaw-ity there i> I 1 to the necessary
In the summer, and when the absence of fir the dom
more leisure, a lit '
Spring is the usual period set apart for house-clear. . ivm,,\ in-
all the dust and dirt which, notwithstanding all precautions, \\ill accumulate during the \\ inter months, from dust, sin s. etc.
This Mason is also well adapted for washing and bleaching linen, etc.. it her not being then too hot for the exertions necessary in washing counterpanes, blankets, and ork is
and more easily done than in the g: ' 's (.1 July. Winter
curtains should be taken down, and replaced by the summer white and furs and winter clothes also carefully laid by. The former should 11 shaken and brushed, and then pinned t;; or linen, with
camphor ; them 1 oin moths. Spring cleaning must inc'ude
the turning out ol ,,11 the n.»oks and corners of drawers, cupboards,
36 HOUSEHOLD MANAGEMENT
lumber-rooms, etc., with a view to getting rid of unnecessary articles, which left there create dirt and harbour mice and other vermin, though only useless encumbrances left where they are, they may be of great value to one's poorer neighbours. Sweeping chimneys, taking up and cleaning carpets, painting and whitewashing the kitchen and offices, papering rooms, when needed, and, generally speaking, giving the house, a bright and new appearance, for the approaching summer, are among the cares of this season. Oranges should now be preserved, and wine made.
Summer will be found the best period for examining and repairing household linen, and for " putting to rights " all those articles which have received a large share of wear and tear during the winter. The old proverb, " A stitch in time saves nine," applies very strongly to the care of such linen articles as table cloths, serviettes, sheets, pillow-slips, etc., a little early and careful attention to which will often prolong their period of usefulness. In June and July, currants, raspberries, straw- berries, gooseberries, and other summer fruits should be preserved, and jams and jellies made. Eggs are cheap and plentiful at this season of the year, and the housekeeper should preserve, by one of the several satisfactory methods, a good supply for the winter months, when eggs, though more in demand than ever, are scarce and dear. Many house- holds also find it economical to purchase in June a supply of salt butter in kegs for winter use. In July, too, the making of walnut ketchup should be attended to, as the green walnuts will be approaching per- fection for this purpose. Many other pickles may also be made at this season, full directions for which are given in our pages.
Autumn fruit of various kinds, as plums, damsons, blackberries, cranberries and many others, should be bottled and preserved, and jams and jellies made. Pickled mushrooms, mushroom and tomato ketchup, pickled cabbage and beetroot, and many such stores should be prepared at this season. The apples and pears for winter use should now be gathered in and stored. These should be frequently looked over, and any fruit showing symptoms of decay removed. Filberts, cob nuts, and walnuts should also be preserved in sand and salt to pre- vent them from drying up and decaying.
In September and October it will be necessary to prepare for the cold weather, and get ready the winter clothing for the various members of the family. The white summer curtains will now be carefully put away, the fire-places, grates, and chimneys looked to, and the house put in a thorough state of repair.
In December, the principal household duty lies in preparing for the creature comforts of those near and dear to us, so as to meet Old Christ- mas with a happy face, a contented mind, and a full larder. And in stoning plums, washing currants, cutting peel, beating eggs, and mixing a pudding, a housewife is not unworthily greeting the season of good will.
THE COOK
CHAPTER III
General Advice to the Cook, with Observations on her Duties, and those of the Kitchen and the Scullery Maids
Man mi <>ut love— • pining?
man who can live without dining?
We mav ut friend*, we may 1 ks.
But .
u,Uf." by 0»tn
\ ook and those who serve umler her arc so intimately ass.
an h.inlly be treated of scpara ic cook, howi
be clean. dcrly and «p.
.10 arc un icsc good <ju.
Ujx.ll t tilt*
:lhnn assistance. ''lishmcir • ook was indeed a great pcrsoi an one .
the art receiving a minor or title Inc. iu^<
of his sovereign with some dainty dish. In those days Un-
cock gave ich commanded a view of all that
was going on. Each held a long wooden spoon, with which tic tasted.
aving his scat, the dainties th.it wore cooking on t and the spoon was i v used as a rod of \ . the backs
ot those who did not suthcienth s of diligence and
ace.
Early Rising.— If, as we have said, early rising is of the utmost im- portance to t! IK? to the s« rv.int ! 1
uth that wit!. .-ami punctuality
good work is almost impossible. A cook ought to realize this imi -
she lose an hour in the morning, she is likely to be k all clay to overtake necessary tasks that would otherwise have been easy to her. Six o'clock is a good hour to rise in the summer, and
11 in tl.c The Cook's First Duty should lx> to prepare the \r.
kg, and service of which will be found in a
38 HOUSEHOLD MANAGEMENT
chapter, and then to busy herself with those numerous little tasks associated with arranging and providing for the day. This will bring her to the breakfast hour of eight, after which preparations must be made for the other meals of the household.
Daily Duties. — In those households where cook and housemaid only are kept, the general custom is that the cook shall look after the dining- room. Other household work, varying in different households, is also committed to her care. In establishments of this kind, the cook will, after having lighted her kitchen fire, brushed the range, and cleaned the hearth, proceed to prepare for breakfast. She will thoroughly rinse the kettle, and set it to boil. She may then perhaps have to go to the breakfast-room, and there make things ready for the breakfast. Atten- tion must also be given to sweeping the hall, shaking the hall mats, which she must afterwards put back in their places.
The cleaning of the kitchen, passages, and kitchen stairs must always be over before breakfast, so that it may not interfere with the other business of the day. Everything should be ready, and the whole house should wear a comfortable aspect. Nothing is more pleasing to the mistress of an establishment than to notice that, although she has not been present to see the work done, proper attention has been paid to such matters.
By the time that the cook has performed the duties mentioned above, and well swept, brushed, and dusted her kitchen, the breakfast bell will perhaps summon her to the parlour, to " bring in " breakfast. It is often the cook's department, in small establishments, to take in the breakfast, as the housemaid, by this time, has gone upstairs into the bedrooms, and has there applied herself to her various duties. But many ladies prefer the breakfast brought in by the housemaid, though it remain to be cleared and washed up by the cook. Whichever way this part of the work is managed, each servant should have her duties clearly laid down for her. The cook usually answers the bells and single knocks at the door in the early part of the morning, as the tradesmen, with whom it is her more special business to speak, call at these hours.
The Preparation of Dinner is the most important part of the cook's work, wherein she begins to feel the responsibility of her situation, as she has to see to the dressing and serving of those dishes, which her skill and ingenuity have prepared. Whilst these, however, are cooking, she must be busy with her pastry, soups, gravies, entrees, etc. Stock, or what the French call bouillon, being the basis of most made dishes, must be always at hand, in conjunction with sweet herbs and spices for seasoning. " A place for everything, and everything in its place," must be the rule, in order that time may not be wasted in looking for things when they are wanted, and that the whole business of cooking may move with the regularity and precision of a well-ad- justed machine. All must go on simultaneously. The vegetables and
THE COOK 39
sauces must be ready with the dishes they are to accompany, and the smallest oversight must be avoided in their preparation. It is a good plan when a dinner of many courses has to be prepared, to write out, and hang in a conspicuous place, two lists of the day's dishes, one of the order in which they must be served, with every accessory complete, that nothing may be forgotten, and one of the order in which each should be cooked, that nothing may be over or underdone. When the dinner hour has arrived it is the duty of the cook to dish up such dishes as may, without injury, stand for some time covered on the hot plate or in the hot closet ; but such as are of a more important or delicate kind must be delayed until the order " to serve " is given. Then comes haste ; but there must be no hurry — all must work with method. The cook takes charge of the fish, soups and poultry ; and the kitchen-maid of the vegetables, sauces and gravies. These she puts into proper dishes, while the scullery-maid waits on and assists the cook. Every dish must be timed so as to prevent its getting cold, whilst care should be taken that no more time is lost between the courses than is absolutely necessary, for good serving, hot plates, gravy and sauces tin t <> get cold and greasy, arc vital factors in pro- viding a good dinner. When the dinner has been served, the most important item in the daily work of the cook is at an end. She must, however, every night and morning, look to the contents of her larder, taking care to keep everything sweet and clean, so that no disagreeable smells may arise from the neglect of this precaution. These arc the principal duties of a cook in a big establishment. In many smaller households the cook engages to perform the whole work of the kitchen, and, in some places, a portion of the housework also.
Duties of the Kitchen- Maid. — Whilst the cook is engaged with her morn- ing duties, the kitchen- or scullery-maid is also occupied with hers. Her first duty, after the fire is lighted, is to sweep and clean the kitchen and the various offices belonging to it. This she does every morning, s cleaning the stone steps at the entrance of the house, the halls, the passages, and the stairs, if any , which lead to the kitchen. Her g< duties, besides these, are to wash and scour all these places twi with the table, shelves, and cupboards. She has also to attend to the nursery and servants' hall dinners while cooking, to prepare all iish, P >ultry, and vegetables, trim meat joints and cutlets, and do all such duties as may be assigned to her by the cook.
The duties of the kitchen- or scullery-maid, in short, are to assist the cook in everything in which she may require aid ; to keep the scullery and all kitchen utensils clean. The duties of a kitchen-maid and scul- lery-maid arc almost identical, and the only reason that exists : tiiinin : the two names is that in large establishments, where two kilchcn- !<«'j-t. it is useful to distinguish them as kitchen- and scullery- maid. the former doing the more iinjxDrtant, and the latter the coarser. work ..t the kitchen.
40 HOUSEHOLD MANAGEMENT
ADVICE TO COOKS AND KITCHEN-MAIDS
Importance of Cooking. — A good cook has every reason to magnify the office she holds, for her work influences not only the comfort but also the health of the whole household, and mindful of this responsibility she will take care to study both the needs and tastes of those whose food she prepares. With invalids and people in delicate health this care is of the utmost importance.
Try and realize for yourself the importance of your post. Whether your employers are working hard in professions or business, or leading a comparatively leisured existence, whether they have poor appetites or large ones, good cooking of their food is absolutely necessary to their health.
Make a rule to send everything up to table really well cooked. Do not regard this as an impossibility, for it can be done.
If you are told to prepare anything you are not certain about, have the courage to say so and ask your mistress's advice. How many dishes and dinners have been spoilt because cooks have been too proud to confess ignorance !
Accidents, of course, will happen (though but rarely with proper precautions ) ; fires will not always burn, nor ovens bake as they should ; but if the joint, or whatever it may be, cannot be done to time, do not send it up raw, but ask for a little grace. If anything is really spoilt (as even with care it sometimes is) confess the fact, and do not send up a dish calculated to take away people's appetites.
Cleanliness. — A dirty kitchen is a disgrace to all concerned. Good cookery cannot exist without absolute cleanliness. It takes no longer to keep a kitchen clean and orderly than untidy and dirty, for the time that is spent in keeping it in good order is saved when culinary operations are going on and everything is clean and in its place. Personal cleanli- ness is most necessary, particularly with regard to the hands.
Dress. — When at your work, dress suitably ; wear short dresses, well-fitting boots, and large aprons with bibs, of which every cook and kitchen-maid should have a good supply, and you will be comfortable as you never can be with long dresses, small aprons, and slipshod shoes, the latter being most trying in a warm kitchen, which may very likely have a stone floor. A maid-servant's working dress, with its neat and becoming cap, is far from ugly, and nothing is more suitable for them whilst at their work.
Neatness should be studied by all engaged in domestic work. It will repay those who practise it a thousand fold by constantly saving them needless work.
Clear as you go ; do not allow a host of basins, spoons, plates, etc., to accumulate on the dresser or tables while you are preparing the dinner. By a little management and forethought much confusion may be saved in this way. It is as easy to put a thing in its place when it is done with as to continually remove it to find room for fresh
THE COOK 41
requisites. For instance, after making a pudding, the flour tub, paste- board, and rolling pin should be put away, and any basins, spoons, etc., taken to the scullery, neatly packed up near the sink, to be washed when the proper time arrives.
Economy. — !%^ver waste or throw away anything that can be turned to account. In warm weather any gravies or soups that have been left from the preceding day should boiled up and poured into clean pans. Full directions with regard to stock pots, digesters and other economies of the kitchen will be found in a later chapter.
Go early every morning to your larder (which, like the kitchen, ought to be kept perfectly clean and neat), and while changing plates, looking to your bread pan (which should always be emptied and wiped out every morning), take notice if there is anything not likely to keep, and acquaint your mistress with the fact. It is better if there is a spare cupboard in the kitchen to keep any baked pastry there, and thus preserve its crispness.
Kitchen Supplies. — Do not let your stock of pepper, salt, spices, season- ings, herbs, etc., dwindle so low that there is danger of finding yourselt minus some very important ingredient, the lack of which may cause much confusion and annoyance. Think of all you require when your mistress sees you in the morning, that she may give out any necessary stores. If you live in the country have your vegetables gathered from the garden at an early hour, so that there is ample time to get rid of caterpillars, etc., which is an easy task if tl are allowed to soak
in salt and water an hour or two.
Punctuality. — This is an indispensable quality in a cook. When there is a large dinner to prepare get all you can done the day before or early on the morning of the day. This will save a great deal of time and enable you, with good management, to send up your dinner in good time and style.
Cleansing of Cooking Utensils. — This is one of the cook's most important duties, and one that should never be neglected or put off from one day to another. When you have washed your saucepans, fish kettle, etc., stand them before the fire for a few minutes to get thoroughly dry inside before putting away. They should then be put in a dry place in order to escape rust. Put some water into them directly they are done with, if they have to stand some time before they are washed. Soups or gravies should never be allowed to stand all night in saucepans. Frying pans should be cleaned (if black inside) with a crust of bread, and washed with hot water and soda. It is a good plan to have a knife kept especially for peeling onions, but where this is not done the one used should be thoroughly cleaned. If the tin has worn off copper utensils, have it immediately replaced. Clean your coppers with tur- pentine and fine brick dust, or waste lemon skins and sand, rubbed on with flannel, and polish thorn with a leather and a little dry brick dust. Clean tins with soap and whiting, rubbing on with a soft rag or
42 HOUSEHOLD MANAGEMENT
flannel, wiping them with a dry cloth, and lastly with a soft dry cloth or leather.
Washing of Dishes, Etc. — Do not be afraid of hot water in washing up dishes and dirty cooking utensils ; as these are essentially greasy, luke- warm water cannot possibly have the effect of cleansing them thoroughly, and soda in the water is a great saving of time as is also a fresh supply of hot water.
After washing the plates and dishes wash out your dish tubs with a little soap, soda and water, and scrub them often ; wash the dish cloth also and wring it out, and after wiping out the tubs stand them to dry.
Pudding cloths and jelly bags should have immediate attention after being used ; the former should be well washed, scalded, and hung up to dry. Let them be perfectly aired before being put away. No soda should be used in washing pudding cloths.
The Sink. — Do not throw anything but water down the sink, as the pipe is liable to get choked, a state of things which causes both ex- pense and annoyance. At least three times a week pour a pailful of boiling soda water down every trap, for this prevents accumulation of fat, which more often than anything else stops up sink pipes.
Try to realize how important this duty is ; bad smells (often caused by a stoppage in the sink pipes) are most disagreeable and dangerous.
Whilst a cook should be versed in all the details of her position, a mistress should never forget her own duty of seeing that the laws of economy, cleanliness and order are not neglected by her servants. The servants who reflect that some day they will probably need neatness, cleanliness and economy in their own homes, and for their own benefit, will feel grateful to the employer who insists on the practise of these virtues.
THE KITCHEN
CHAPTER IV
The Arrangement, Economy and Furniture of the Kitchen, Kitchen and Cooking Appliances, Utensils and their Prices, Etc.
Writers on Domestic Economy, etc. — There are few of those who have turned their attention to domestic economy and architec- ture, who have written on these important subjects with better effect ll:, in Sir Benjamin Thompson, an American chemist and physicist,
known as " Count Kumford," a title of nobility bestowed upon him by the Kin<^ o: Bavaria. He did not, however, go very deeply or fully into the dcsi in and construction of that part of the dwelhng-
which is chiefly devoted to cookery purposes, when he declared that " the construction of a kitchen must ;il\vays depend so much on local circumstances that general rules can hardly be given resp< it," and again that "the principles on which this construction ought in all cases to be made are simple and easy to be understood." i principles resolved themselves, in his estimation, into adequate room and convenience for the cook.
Definition of the term Kitchen. — The Anglo-Saxon cictn, the Danish
//, the German Kiiche, and tin . Cuisine are all r«
to the Latin word coquere — to cook. The word kitchen probably
from the end of the twelfth century, when the English language began to take concrete form. Chaucer, who died in 1400, makes use of the word in the " Canterbury Tales," the best example of the English language of that day. Shakespeare (1564-1616) speaks of the kitchen as a cook-room, clearly indicating its use in the sixteenth century ; while Spenser (1552-1599) says the hostess
. . . "led her guests anone Unto the kitchen room, ne spared for niceness none."
Here is undoubtedly meant a room in which the meal was to be
il. Requisites of a Good Kitchen.— That Count Kumford is perfectly right
43
44 HOUSEHOLD MANAGEMENT
in his general, though somewhat broad premises, no one will be disposed to deny ; nevertheless, the requisites of a good kitchen demand some- thing more special than is here pointed out. It must be remembered that it is the great laboratory of every household, and that much of the family " weal or woe," as far as regards bodily health, depends upon the nature of the food prepared within its walls. In the con- struction and disposition of a kitchen, therefore, the following con- ditions should be secured.
(1) Convenience of distribution in its parts, with largeness of dimen- sion.
(2) Excellence of light, height and ventilation.
(3) Easy of access, without passing through the house.
(4) Walls and location so arranged that the odours of cookery cannot spread about the house.
(5) Plenty of fuel and water, which, with the scullery, pantry and storeroom, should be so near the kitchen as to offer the smallest possible trouble in reaching them.
In addition to these important points, the equipment of the kitchen demands careful consideration. Under this term is comprised its fittings, fixtures, furniture, and the utensils that should be found in the kitchen itself and the adjacent back kitchen, or scullery, for household and culinary uses. It will be convenient to consider the first three items as forming one division of our subject, and the last as another ; the portability of the various articles comprehended in the second division forming the chief point of distinction between them and those which find a place in the first.
THE FITTINGS, FIXTURES AND FURNITURE OF THE KITCHEN
The Fittings. — Under this title, let us glance briefly at the finish of the several surfaces within which the cubic space of the apartment itself is included : namely, the ceiling, the walls and the floor. There is more wear and tear and more injury from causes that tend to soil and disfigure in the kitchen than in any other part of the house, and care should therefore be taken to guard against the former as much as possible, and to render the effacement of the latter as easy and as speedy as possible.
(1) The Ceiling. — The most suitable ceiling is a plain, smoothly- plastered one, whether the kitchen is used solely for the purpose of cooking or, as is the case with the working-classes, as a combined kitchen and living room. It should be frequently whitewashed, for apart from the cleanliness, which is always desirable, the whiter the ceiling the greater will be its capacity to reflect light, and there- fore to render the kitchen lighter.
(2) The Walls. — The walls of a kitchen used only for culinary pur- poses should be lined with white glazed tiles, or else have a high-tiled
STOVES AND COOKING RANGE,
i. Warming Stove. 2. Continuous burning Anthracite Coal Warming Stove. 3. Kitchen Range.
C*
COOKING RANGES,
i. Portable Range with Oven, fixed in front of grate. 2. Portable Range with Oven and Boiler, fixed in recess.
THE KITC1I1 \ 45
dado. Tiled walls are more easily kept clean than disk-in pi-red walls, which show every mark. When disteirq>er must be used, some light shade should be selected, but not necessarily bull, although that colour :ierally preferred because walls and woodwork should agree in colour, and buff is liked better than grey or green in a kitchen. Certainly buff has many good qualities to recommend it ; it is clcan- 1" >king, and in consequence of its colour nearly approaching that of the wood it show signs of wear less quickly than other colours. I hose who work in kitchens of this description have the housekeeper's rot nn and the servants' hall in which to sit when their work is done. An apartment of different appearance is necessary in smaller middle- households, where the maids have to spend their leisure time in the kitchen, and also in the homes of the working-classes where the kitchen is the living-room of the family. For these, the most appropriate and durable wall-coverings are varnished papers. Recent have introduced many new fashions in this direction, but nothing thai can be recommended in preference to the old-faslu'oncd oak papers with dull surfaces, specially prepared to receive the varnish being hung. The initial outlay is considerable, but a good, \vell-varirshed paper will last a very long time. Moreover, it always looks bright, is easily kept dean, and its smooth surface pre- vents any accumulation of dust, which is a great recommend. a ion from a health point of view. The woodwork should be painted, grained and varnished to match the paper. The sanitary, so-called washable papers are less expensive than varnished papers, but their t surfaces will not stand repeated applications of soap and water ; they may, however, be wiped over with a damp sponge or damp cloth.
(3) The Floor. — Floor-coverings are very rarely found in kitchens devoted entirely to cookery. Oil-cloth and linoleum are the only materials which can possibly be used, and they are generally um
:ll1 V.
north < are cen
.
In ti, hell lloor usually v
\vhu !. ace ; while or, coast
tlif il. frequently laid with nd < >r yellow brit ks. \\V>odcn
floors and concrete ll<><>rs may be seen in any part of the count iv. particularly in large eMablishmeir receive considerable attention. In middle-class households.
ble to combine utility and comfort, good linoleum will be found the mo,; ntablc floor-t • or the kitchen.
The patterned varieties aie pivl.-rable to those with plain sin : which quickly become dis!iy,iin-d by marks math- by the lurmtur< .
Kitchen Fixtures. The fixtures are the immovable articles attached to the walls of the kitchen. I ,<blv, but in ;
lolds when- the kilt hen is used Mnii.lv for its l,-:;!inr.. •
46 HOUSEHOLD MANAGEMENT
of cookery, they usually comprise cupboards fitted with shelves in which the cook keeps her stores and utensils ; strips of wood provided with hooks for meat-covers, etc.; electric light or gas-fittings ; electric bell indicator or ordinary bell-fittings ; dresser, ventilators and a sink. The dresser is nearly always a movable article, but the upper part of it has to be firmly secured to the wall by strong " holdfasts," and it consequently becomes a fixture by agreement between tenant and tenant or tenant and landlord. The dresser is usually some six or seven feet long, and the upper part consists of four or five narrow grooved shelves, upon which are disposed plates and dishes. The broad shelf of the dresser, usually termed THE TOP, affords ample space for the accommodation of the soup- tureen, sauce- tureens and vegetable- dishes ; while the drawers which run beneath form a convenient receptacle. The lower part forms an open recess from end to end, and has a shelf raised a few inches above the floor. This shelf is gener- ally painted black, and forms a convenient place for large culinary utensils not in use.
A well-constructed sink is indispensable in a kitchen. Wooden sinks, lined with zinc, sinks made of stoneware, and sinks lined with well-cemented tiles are very serviceable, and easily kept clean. They should never be fixed in out-of-way corners, but should be easy of access for both cleaning and repairing. Whether the sink is in constant use or not, the pipe should be flushed at least once a day with hot soda and water. However some people prefer it excluded from the kitchen.
Every kitchen should be provided with some outlet for the hot foul air which rises to the top of the kitchen. The doors and windows may be used as a means of admitting fresh air, but an outlet at a higher level than the window is always necessary.
The kitchen range is always a fixture, but of so much importance that the subject will be treated separately.
What has been already said regarding kitchen fixtures applies equally to the kitchens in middle-class households, but not to the homes of the working-classes. Electric light and electric bell fittings are not often found there ; properly-constructed sinks, efficient venti- lation and convenient cupboards they have, or ought to have ; and in many households a dresser is considered indispensable, but it is often a movable article of furniture, and will be described under that heading.
Kitchen Furniture. — In making selection for the kitchen with dis- tempered walls and bare floor, strength and durability are the chief points to be considered. The centre table is the most important article of furniture ; it should be as large as the kitchen will conveniently allow ; and the usual form is oblong, with a drawer at each end. In one drawer the cook keeps knives and spoons, and in the other small utensils and implements in constant use, such as dariol -moulds, patty- pans, and cases containing cutters, larding-needles, etc. Modern tables
THF KIT- ! 47
:th a shell underneath, which runs from end to end at a nicnt height from the floor ; and this arrangement
to and fro between ti. in small kite:
tblc spac« a good substitute. The
table should be made of good, well-seasoned deal or other white hard wood ; the top must be smooth, without a •:.! Mibst.
to legs perfectly plain and strong. No pai uld be painted.
bccau ;ng is a : 1 half- worn paint soon
ibby api>carance. On the other 1 ; ubbed
wood always looks clean and a; v bare
. uncovered floor and pots md one 01 t\\.»
.ntial chairs comprise the whole furniture. The nv chopping- blocl;. « tc.. all occupy space,
are not there to furnish the kitch-
The: hoicc in d to th<
loublc office of Shakespeare's " cook room " and Spenser's iien roomc, ne spared for niccnes
«• square or obl-> r.-. \\ith turned legs in \
s to meet the retj II.
The term DRESSER was originally applied to a narrow side
^s dressed or \ use. In motleni phraseology
rcsser is described as " a kind of kitchen sideboard with rows of
•ee drawers m the
upboard ersod,
ich cupboard be replaced by three drawers, with one cupboard in the o
In com he equipment of the kitchen, the number and
kind of a: will IK- 1 the
.ccs of those who occupy the house. Every one should
n to have
is not good . how pla
uch better to buy necessary, and add articles of an ornamental character by
The Kitchen Clock.— As the observance of time and adherence to
;s done in the i can be regarded as being completely fur
;ht-day dial.
p only once a wc< Knglish eight-day clock
be bought for 355., but a good kitchen
Thr l> :.>ck is
has to be
mid DC able to do this without lace.
48 HOUSEHOLD MANAGEMENT
COOKING APPLIANCES.
The last, but by far the most important of the kitchen requisites that we are called upon to consider is the apparatus which is used for cooking, heating water, etc., usually known as the kitchen range or kitchener, names which originally had a distinctive import, but which have lost much of their primary significence, and are now applied without much discrimination to cooking appliances of every kind, whether the fuel used be coal or gas. We will, how- ever, for the sake of clearness, use the terms kitchen range, kitchener, and gas range or stove, to indicate three widely marked varieties of cooking apparatus : (i) the kitchen range, being taken to imply a range, either open or close, that is fixed in its place with brickwork, etc., and is therefore immovable ; (2) the kitchener, a range that is entirely independent of all its surroundings, one which stands, usually raised on four low legs, on the hearth in the recess otherwise occupied by the kitchen range, movable in itself when necessary, but virtually a fixture through its weight and size ; and (3) the gas range or stove, like the kitchener really movable, though virtually a fixture for the same reasons, but differing from the kitchener, not only in form and in the kind of fuel used, but also in the fact that it need not, like the kitchener, of necessity be placed on the hearth, that the chimney may be utilized as a means of escape for smoke and the various products of combustion, but may be placed in any part of the kitchen convenient for the purpose.
The Kitchen Range. — Kitchen ranges may be distinguished as close and open, the chief point of difference between them being in the construction of the fire-grate or box in which the fuel used for heating purposes is burnt. In the open range the fire-grate is uncovered at the top, and forms a cavity, enclosed by the boiler and oven at the sides and back, by a grating of close bars at the bottom, and by parallel horizontal bars, about one inch square in section, placed from one and a half to two inches apart in front. The fire in the open range, gener- ally speaking, can be made larger or smaller at pleasure by means of a movable check attached to a notched bar which is fixed at right angles to its surface on one side of it, and moved backwards and for- . wards by means of a small cog-wheel, to a greater or less distance from the fixed side of the grate, as may be found necessary. In the close range the fire-chamber is inexpansive, closed in front cither wholly or partially by an iron door, and covered in at the top by an iron plate, movable, and generally in two parts, namely, a circular plate, dropping into and filling an opening in a square plate, the size of the top of the fire box. At the back there is a fire-brick moulded into shape. Close ranges are now chiefly used, but open ranges are to be met with in the country and in some towns in the North and in houses that have been built for some years, and in which the open range that was originally fixed in the kitchen, still remains,
THE KITCHKN 49
Open Ranges. — The closed stove with its movable grate and many con- trivances lor the disposal ami regulation of heat is an invention of r
but the open fire with some primitive arrangement for cooking . or by the side of it, dates back to a remote age. In the p< M.I districts on the cast and west coasts of Hngland, cooking is still carried on under what appear to us almost impossible conditions, i.e. by means of a peat fire, burning on a stone hearth, with a wide chimney above it. In nearly all the houses the back kitchen or scullery is provided with a brick oven, in which bread and joints of meat may be baked ; but by reason of the cost of extra fuel, time and trouble em the heating of this oven is a weekly, or at most, a bi-weekly occur- rence, and on other days culinary operations are confined to the open kitchen fire. Vegetables and puddings are cooked in saucepai pots, as they are described in the local dialect, suspended over the tire ; the means of suspension being a rigid bar of iron, fixed in the 1 wall of the chimney, and supplied with strong hooks of varying length, to allow the vessels to be raised or lowered to any height above the lire. All the culinary utensils are provided with half-circular handles i over the top like the handle of a k il running from side
i of from back to front. 1 e also a large oval
iron vessel, which they term a " hang-OVe: and use for baking
and cakes. It has a depressed lid, like a braizin which is Idled with hot peat ; and in tins • is applied from above and below. A similar ve^el. called a
pot."
ided from a tripod of three bars of iron or hard wood. One only could be U .t the point where the rods we !. and
oded a large cauldron used for the various purposes of tg and stewing. Cakes were baked and fish cooked in an pan, which was probably the of the North-count ry
Idle " or " gi:
:e-histon .-arly Hrr ttg mainly
on milk, fruit, herbs and other products of the Kind, the built >od on hearths formed of ro B* ; and K
supposed that the agreeable odour of the : ammils tirst sugge- xxl ; but until th<
the Romans abolished Druidisin by force, the inh. M would not i commit wh.it would have Ix^e-
d a terrible sacnl
the fact, but it is highlv pr.-bablr that roasting in front of the fire was one of t!
i the fourteenth century. They turned bv han •! ; but
I
50 HOUSEHOLD MANAGEMENT
cage in which he was enclosed. The smoke- jacks, which are still found in the kitchens of some old country-houses, were next introduced ; these were turned by means of the smoke from the fire. The brass bottle- jack, still in use, is a mechanical contrivance, which, when wound up, revolves, carrying with it the joint of meat or whatever may be attached. The open range is said to have only one strong point in its favour, namely, that it will roast in front of the fire ; but this one point is sufficient to recommend it for all time to those who use it. Nothing will ever induce the North-country people to dis- card their open ranges ; although many supplement them with a gas stove, to make easier the cook's work as regards frying and sauce- making. As for the open ranges in the cottages, it is questionable whether they burn more coal than a close stove of the same capacity, for the careful housewife has various contrivances for reducing the consumption of fuel when the fire is not needed for roasting or baking purposes. Moreover, an oven heated from below is better adapted to the requirements of people who always have home-made bread and cakes ; and who prefer baked hot-pots and meat stewed in an earthen- ware pot in the oven, to the more liquid and less savoury stews made in a saucepan. Apart from the question of economy, the well- con- structed close ranges found in good kitchens have many strong points to recommend them ; but their various adjustments to facilitate the disposal and regulation of heat, and the movable fire-box by which the consumption of fuel is controlled, are characteristic of this par- ticular class of stoves, and are not found in the small close stoves sup- plied to artisan dwellings. And when the production of heat and the consumption of fuel cannot be controlled, a close stove may prove quite as wasteful as an open grate, and less satisfactory in other re- spects.
Close Fire Ranges. — There is little doubt that " close fire " ranges were at first mostly used in Devonshire for the convenience of the hotplate over the top for scalding milk to obtain clotted cream, open ranges being then used in London and other parts of the United Kingdom. Gradually the use of the open range was abandoned for the Leamington range, which at one time may be said to have had it all its own way ; but now there are a variety of ranges, each claiming some special merit, and rendering it a matter of considerable difficulty to pick and choose between them. It may be said, however, that economy of fuel and cleanliness are the chief features of close ranges of all kinds, combined with efficiency of action, provided that the flues themselves, through which the smoke and soot pass off into the chimney, leaving considerable deposits in the passage, are kept per- fectly clean.
Advantages claimed for Close Fire Ranges. — (i) Many saucepans and vessels may be kept boiling at one time, and at the proper point oi temperature.
Till- K!'H Ml N 51
(2) Saucepans and other vessels last double the turn \\hen u^cd on
of a closed st<
(3) Saucepans and other vessels may be kept as cl< ;de as
is consequently an immense saving of labour.
(4) The fact of the entire range being covered by a hot-plate and the >t being exposed lessens the probability of having food smoked.
(5) The hot-plate is well adapted for an ironing stove when not
>r cookery purposes.
(6) Close ranges are usually provid- -me simple contir
m to be converted into slow » he fire may be kept burning all
mable advantage when it r> necessary to :i the boiler hot.
(7) The best types may be easily con ito an open range
(8) The heat is easily regulated, and when provided with an adjust- able fire-box may be directed by a simple movement to the up.
part of the oven as requr
How to clean a Close Range. The oven door should be closed to out tl n door and window closed to prevent the
! the ashes and en All th nobs on a range not attached • be the
tlues, and eat I doors must be o;
AT A TIME, and the soot swept down with a brush const ; the
purpo a long flexible handle and a head like a bottle-brush.
: ;hest flue-door is located in the breast of th- v. and the
mmence there. Usually a c<> !e amount
1 lodged a t be swept
>ved from the lowest soot door. A ring away
•ust be swept out and thoroughly washed soda, to he grease ; and when necessary, the
front
!y dry before applying the ;nore brilliant polish if i 1 with
ad of water. The steel mouldings should be cleaned with ; nd emery powder, or when badly stained, with vii
Construction of a Good Stove. — Both cooking-ranges and ccx
are constructed of steel, malleable iron, wrought-iron and cast- Of these, the cast-iron stoves are the least expensive ; but i be recommended, because they are liable to crack ; they usually
i- to imjx^rfect construction, frequently sm«-k
\YelI-tMnxtructed stoves made of malleable
are usuallv mr-ti-ht. uivc more evenly-
. and arc altogether better in many respects. Good
do not allow the gases and fumes of the coal, or the soot
HOUSEHOLD MANAGEMENT
to invade the oven ; and the fire-box and oven are protected from undue draughts which would affect the consumption of fuel or the temperature of the oven. No oven can satisfactorily roast and bake unless provided with a reversing damper by which the heat may be directed to the top or bottom of the oven as required. One or two of the best types have an adjustable fire-box, which may be lowered when an open fire is needed for roasting, or a good bottom heat for baking ; or raised when a top heat is desired in the oven, or the hot- plate only required for boiling and frying purposes. They have also well-ventilated ovens, whereby the proper flavour of the materials cooked is retained ; and fire-boxes fitted with vertical bars placed rather close together, but sufficiently narrow in section to allow any- thing to be properly cooked in front of the fire. There are many reliable firms who construct ranges on these principles ; and the annexed list of prices is an average of those of three of the best makers. Ranges of corresponding size and quality of the respective firms are fairly uniform in price ; but there is a wide difference in the cost of ranges of corresponding size made by individual firms, due chiefly to the expensive tiling and elaborate finish of the various details of some of the ranges, which improve their appearance but add nothing to their value in other respects. A good plain range, easily convertible into a close or open fire, fitted with an adjustable fire-box, plate rack, ventilating doors, reversing damper, patent cinder sifter, bright steel mouldings and bright steel bracket-shelves under the oven may be had at the following prices : —
|
WIDE. |
HIGH. |
WITH ONE OVEN. |
WITH TWO OVENS. |
|
3 ft. 6 in. |
4 ft. 9 in. |
£lO 10 0 |
£12 o o |
|
4 ft. |
4 ft. 9 in. |
1200 |
13 o o |
|
4 ft. 6 in. |
4 ft. 9 in. |
13 10 o |
I ^ O O |
|
5 ft. |
4 ft. 9 in. |
15 o o |
16 10 o |
|
5 ft. 6 in. |
5 ft- |
17 10 o |
19 o o |
The Kitchener. — The term " range " has been used to distinguish the stove fixed in its place by brickwork from the stove or kitchener which may stand in any part of the room altogether independent of its surroundings except the connecting tube that carries away the products of combustion. This tube has a diameter of some eight or ten inches ; and where there is no chimney it must be carried to the outer wall and up the side of the house to a suitable level, otherwise there is a strong down-draught. When used in England, the stme is usually placed in or near the recess provided for a range, and the iron tube passes into the chimney. This arrangement is to be recommended, for the tube frequently becomes red -hot, and has often been a source
L
COOKING, ETC. BY ELECTRIC HEAT,
L
Double Hot Plate, Frying Pan, Small Range, Radiator (Stove), Stewpan, Radiator (Stove), Grill.
THE KITCHEN 53
of great danger in the Canadian settlements where such stoves are largely used. The small portable stoves are made in different sizes ; the smallest is 21 inches long, two-thirds of its length being appropriated by an oven, and the remaining space by the fire-grate. The cost of such a stove is about 305. or 355.
The Canadian Kitchener represents a more useful type of portable stove. The medium size costs from £4 los. to £$ los. The fire-box may be closed or opened as desired ; and its great depth, combined with the narrow bars, greatly facilitates the process of roasting. These stoves are frequently used in rooms where temporary cooking accom- modation is required ; and when properly constructed and provided with a good draught they may be pronounced satisfactory in many respects.
The central ranges used in large kitchens are based on an altogether different principle. The flames from the burning coke or coal travel over the roof and down the sides of the oven into an underground flue, which runs to an outer wall, thence up the side of the building.
COOKING BY GAS, OIL, AND ELECTRICITY
Gas Stoves.— From the consideration of ranges in which cooki performed by the combustion of solid fuel, it is necessary to turn to those in which gas is the fuel employed. Cooking by gas has been much on the increase in late years, the gas companies in various localities lending all the aid in their power to further it by supplying their customers with gas stoves, or ranges, at a low annual rental.
Cooking by Gas has much to recommend it. Gas kitcheners are compact, as no space has to be provided for furnace or ash-pit, are cleanly, causing no dust or smoke, and consequently can be kept in perfect order with little trouble. And they are easily managed even bv inexperi. -mod girls. The mere turning on of one or more taps
ted match to the burner or hi;.
tchener in workin without loss of time. Thus there is
•my, as hid is only consumed when heat is actually reoi More- • rrature can be speedily produced
.1 rol. an . vfilne to cook :nul hou e\vitr. As gas burners are provided for l>«
. hot-plat.- ami x"IK ont r-.lleil. it is possible
to prepare a large dinner on a gas kitchener with comfort, security and economy. ( >i late \ \ strides have been made in the d
and construction of gas kitcheners, which now. with their enamelled OVenS, and tops, wrought Sted -nilim; bars, atmosplu-ric burners and oth.-r improvements. ha\e reached a Iii-h . m. \Vith
dne< are, it is impossible to spoil a dinner on a: . Actual experi-
ment has proved that meat and other food hi, and retains
more >f its flavour when rooki-d l>v -as, than if cooked by «>al. It shown that me.it COoked in a «-al he.ited oven loses about
54 HOUSEHOLD MANAGEMENT
35 per cent, of its weight, in a gas oven only 25 per cent. This immense" saving is no doubt due to the more evenly distributed and less fierce temperature.
It is essential that gas kitcheners should be kept scrupulously clean. The enamelled parts inside and out should be rubbed down when cold with a sponge or cloth dipped in warm water, and then wiped dry. The gas burners should be kept free from dust. Any grease on the kitchener should be carefully removed. If these precautions are taken and the burners properly lighted, aJl disagreeable odours will be avoided, and certainty of results ensured.
Advantages of Cooking by Gas. — There are many features to recommend cooking by gas, chief among which are —
(1) Cleanliness, and the readiness by which the fire can be lighted and extinguished, facilities which are conducive to economy, because the fire need only be maintained when it is required for cooking.
(2) It is economical in another respect, because meat cooked by gas has been found to lose less weight than when cooked in an oven heated by coal.
(3) The heat can be readily and instantly regulated, being concen- trated precisely where required by means of the different burners, each of which is independent of the other.
(4) Gas stoves are especially useful in summer and in small house- holds, where, during the greater part of the day, no fire is needed.
(5) Saucepans and other vessels may be kept as clean outside as inside.
(6) Cooking by gas is less heating, and consequently less tiring tc the person employed, than cooking by a coal-range.
Construction of Gas Stoves. — The oven of a well- constructed gas stove is made either entirely of cellular cast iron and jacketed all over with slag wool, or it is made with a double casing with an intermediate hot- air jacket. This is necessary to prevent heat being conducted from the oven to the surrounding air. The gas-burners are not always inside the oven ; when they are, the oven should have no bottom, or if it has, there must be some provision made for admitting atmospheric air to mingle with the gas. The mixture of air and gas produc2S a bluish light ; when the light is yellow (while using the atmospheric burners) the stove is wrongly-constructed in this respect. or it has not been lit in a proper manner. The inside of the oven and the top of the stove should be lined with porcelain enamel, in order that it may be easily kept clean. The oven should be provided with some efficient means of ventilation, whereby the vitiated air may be carried away, and the mixed flavour which some- times pervades different materials cooked in the same oven may be obviated. The best stoves arc provided with a patent reversible grill which, when deflected downwards, may be used for grilling meat or toasting bn-a/JL The rings on the top of the
THE KITCHEN 55
stove should be provided with ATMOSPHERIC burners, which produce a blue flame, a mixture of gas and air, of higher heating power consumption of less gas) than the white flame produced by the LUMIN- OUS burners.
Gas Fires. — The great advantages of gas over coal fires consists in the complete absence of ashes and dirt ; in the fact that a bright hot fire can be obtained at any moment, night or day ; that the heat can be
i ted at will, or the fire extinguished when not required ; in dispensing with the necessity of carrying coal into, and ashes and refuse out of, the room ; in the freedom of the atmosphere from dust, and the consequent saving in the matter of furniture dusting, curtain washing, etc. Against this must be reckoned the greater cost of gas fires as compared with coal for constant use ; but, notwithstanding this, there are few persons who have once used a good gas fire that could be per- suaded to return to the old method of heating. For bedrooms, and occasional using, a gas fire is always economical, as compared with coal ; in fact, the expense and great trouble of coal fires for bedrooms render their use sometimes prohibitory, whereas a good hot gas fire can be obtained for half an hour, night and morning, at a cost of 6d. per week or less. In the sick-room a gas fire is simply invaluable ; its steadiness, night and day, and the perfect control over the warmth of the room arc far above the possibilities of any coal fire. In sudden
vncies the instant command of a good fire in the ni^ht is some- times a matter of life or death. In the bronchial affections common in this country warmed air is frequently of the utmost importance, and this can be obtained in moderate sized rooms by a gas stove pro- perly constructed, with a regularity and economy which cannot be approached by coal or coke. Where the family consists of only two or three persons, small but powerful open gas fires, with an oven over the fire to utilize the waste heat, will be found of the greatest value and economy, as they do away entirely with the dirt and labour of coal fires, and yet fill all the purposes of a small kitchen range. These irv now to be procured from any gas Company, hired from them, or obtained by the hire purchase system.
Objections to Gas. — The objections to the use of gas as a fuel exist only where the wrong appliances are selected, or when no trouble is taken to learn their proper use. One of the most common causes of failure with gas fires is that they are purchased for use cither where there is no flue or whore the chimney has a down draught ; in such cases as these the faults which cause the failure of a coal lire will be equally unfavourable to a gas fire. Burners used for gas cookers must be kept clear and in good condition ; if choked with dirt and grease, they will be as un- satisfactory as burners used for lighting under the same conditions.
and kettles must be kept clean outside, or they make an un-
:iit smell, and ovens must \w kept clean inside for the same '-•-o for the sake of sweet flavours in the food.
56 HOUSEHOLD MANAGEMENT
Oil Stoves. — A well-constructed, cleanly kept and well-managed oil stove will cook food as well as any other stove of corresponding capa- city ; and with proper care there should be neither smoke nor odour from the flame. These stoves are sometimes a great convenience in places not within reach of gas. No flue is required for their use ; and being small they can be easily conveyed from place to place. Cooking on an oil stove may be done 20 per cent, cheaper than by any other means ; but unless the wicks are kept well-trimmed and the stoves properly managed, they emit a disagreeable smell and smoke. In a properly constructed stove there is not much danger from explosion, unless a light is, through carelessness, brought in contact with the oil.
Cooking by Electricity is now quite practicable, though for the present decidedly expensive. The heat is obtained from the ordinary electric lighting mains, the current being made to pass through wires coiled on iron or steel plates, and embedded in enamel, having the same ratio of expansion and retraction as the metal. In this way the plates of ovens, sides of boilers, hot-plates and corrugated grills can be heated. Stewpaus and kettles are heated separately, these having double bottoms with the wires coiled between, *ind the current conveyed by flexible silk covered wires connected with a special fitting at the end of the handles. There is practically no loss of heat, as the electrical connexion is only made when cooking is in actual progress. The system also of course ensures freedom from dust and dirt, or undue radiatior in the kitchen. It may be mentioned that the King's yacht (constructed for her late Majesty, Queen Victoria) is fitted up with a complete electric* kitchen outfit, including soup and coffee boilers, hot- plates, ovens, grills and hot closets. As some municipalities are now supplying the electric current in the daytime at as low a rate as 2d. per Board of Trade unit, it is probable that cooking by electricity is destined to undergo a rapid development.
CULINARY UTENSILS.
Stewpans and Saucepans. — Stewpans and saucepans are usually, though not necessarily, circular in form, provided with a long handle, a lid or cover, and sometimes, in the smaller kinds, with a lip for the better and easier transference of its contents to another vessel. The term saucepan is applied indiscriminately to all kinds of saucepans and Stewpans ; but the name stewpan is generally used to denote the shallower pans with straight sides and flat long-handled covers ; it should never be applied to an iron saucepan. Stewpans arc made in copper ; wrought steel ; tin, enamelled inside and out ; and iron. Saucepans arc made in copper ; brass ; iron, tinned inside ; iron, enamelled inside ; block tin ; tin, enamelled inside and outside. Stewpans generally have straight sides ; but saucepans vary in
THE KITCHEN
57
shape, as shown in the illustrations, as follows : —
Their capacity and prices range
|
DESCRIPTION. |
SIZE, In. in diutr. |
CAPA- « ITY. Pints. |
PRICE. |
||
|
Copper Stewpans |
and Covers, |
Best quality . Second |
4 4 |
I I |
6s. |
|
Best „ . . |
5 |
2 |
|||
|
i» |
Second |
5 |
2 |
||
|
" |
Best |
6 |
3 |
8s. yl. |
|
|
» |
Second ,, |
6 |
3 |
75. gd. |
|
|
Best ,, . . |
8 |
7 |
155. 3d. |
||
|
t> |
tf |
Second ,, . . |
8 |
7 |
1 JS. 1 K/. |
|
ii |
„ • . |
10 |
14 |
235. 9</. |
|
|
ft |
Secmid ,, |
10 |
14 |
||
|
M |
. - |
i a |
22 |
355. |
|
|
•id |
12 |
||||
|
Wrought Steel Stewpans with Tin I ' qlly. |
4 |
I |
35. 3<*. |
||
|
ti |
M |
,, |
5 |
2 |
|
|
ii |
ii |
i> • |
3 |
||
|
ii |
ii |
7 |
|||
|
tt |
ii |
i . |
8 |
7 |
|
|
, , |
10 |
«4 |
|||
|
M |
ti |
i _• |
22 |
||
|
M |
>( |
.. |
14 |
H |
|
|
Cast-Iron with r.l< |
>ck-Tin Covers, r.est quality |
A |
I |
||
|
f> |
f f |
t> |
2 |
15. jf/. |
|
|
M |
, , |
i. |
25. |
||
|
,t |
7* |
||||
|
,, |
35. |
||||
|
>( |
ii |
» |
|||
|
M |
,, |
» |
|||
|
,, |
,, |
» |
|||
|
M |
" |
,. |
12 |
The prices and capacity of saucepans ard other articles are taken lioin the illustrated catalogues and price lists of tli 'inns and
stores in London. Enamelled saucepans are not often used in kitchens where much cooking is done. They are inexpensive but not durable ; they answer very well for boiling milk, but anything thick- ened with flour, if allowed to stand, quit kly burns at the bottom. The wroiiL;ht-s' pans arc more expensive but decidedly i I
in the end. They ill the advantages of cupper \\ithuut .'n\
of its drawbacks ; they .in- easily kept clean, anything tncked m them
!. and thickened sauces may be simmered
in them for hours without injury, if occasionally stirred. The insidcs
of the saucepans require re-tinning occasionally ; but when the tin
oft they are as harmless as before, bcinjj made of steel. Cupper
MIIS al^. air very durable ; in last a lifetime, and are
58 HOUSEHOLD MANAGEMENT
an ornament to the kitchen when kept beautifully clean, as they should be ; but this entails considerable labour, a point to be considered where few servants are kept. Copper utensils should be frequently examined and re-tinned as soon as the linings begin to show signs of wear. One of the objections to the use of copper for culinary pur- poses is its liability to become coated with verdigris, or copper-rust, under careless or unskilful hands — verdigris being a poison imparting its deadly properties to any food cooked in a vessel that is tainted with it.
Boiler or Boiling Pot. — In large families this utensil comes into almost daily requisition. It is used for boiling large joints, hams, puddings, etc., and is usually made of iron. Boilers may be had in cast iron, tinned inside, to hold from 3 gallons to 7 gallons, at from 4.$. 9d. to i os., according to size ; in wrought iron, with bright cover, to hold from 4 gallons to 12 gallons, from 128. to 26s.
The Digester. — This utensil is a kind of stock-pot, made of iron, having a lid which fits closely into a groove at the top of it. No steam escapes, therefore, by the lid ; and it is only through the valve at the top of the cover that the superfluous steam passes off. It is a very valuable utensil, inasmuch as by using it a larger quantity of wholesome and nourishing food may be obtained at much cheaper rates than is possible without it, and when bones are boiled in it its action will extract every nutritive particle from them, leaving nothing but the inorganic part of the bones. This utensil, when in use, should not be placed over a fierce fire, as that would injure the quality of the preparation ; for whatever is cooked must be done by a slow and gradual process, the liquid being just kept at the simmering point. These digesters are made in all sizes, and may be obtained to hold from 4 quarts to 16 quarts. The prices of digesters vary according to capacity, namely, to hold 4 quarts, 35. 9d.; 6 quarts, 55.; 8 quarts, 6s.; 10 quarts, 73.; 12 quarts, 8s.; and 16 quarts, IDS. 6d.
The Stock-pot. — This article is used in the preparation of stock, which forms the foundation of soups, gravies, etc. Stock-pots are made in cop- per, wrought steel or iron. Copper stock-pots to hold 8 quarts, fitted with tap and strainer, are supplied in a good quality for about 425. 6d. The price of a stock-pot, of corresponding capacity, in wrought steel would be 2os. 9d. with tap and strainer, and 1 2S. 3d. without these conveniences. They may also be obtained in wrought iron and earthenware, the latter being specially suited to small households, because a smaller amount of heat is required to keep the contents at simmering point and the stock- pot need not be emptied every day. The tap and strainer add about 30 per cent, to the cost of a stock-pot, but the advantage of being able to draw off the stock from the bottom, leaving the fat and the bones, vegetables and other solids behind, is well worth the additional outlay.
The Braising Pan. — This vessel is employed in a culinary process,
THE KITCHEX 59
termed braising or braizing. In shape it may be cither round or oval, with a depressed lid in which hot charcoal is placed, whereby the meat is cooked between two slow fires. This method is said to develop more fully the flavours of materials cooked ; also to decrease the loss of strength and flavour by evaporation ; it is largely practised in France. In England the braising-pan is frequently placed in the oven in- stead of under charcoal, the latter article as a fuel being but seldom used.
The Double or Milk Saucepan. This is, on a small scale, what the BAIN- MARIE is on a larger scale. The smaller saucepan fitting into the larger one is either lined with enamel or made of earthenware. The double saucepan is especially useful for making porridge and gruel, and boiling custards and milk. It may also be usefully employed in cooking tapioca, sago, semolina and other farinaceous substances, when the oven is being used for other purposes, and is too hot for the long, gentle process of cooking they require. When an egg is added to any of these pre- parations, it should be mixed in just before the pudding is put into the oven to brown. The double saucepan is supplied in four sizes, known as Nos. i, 2, 3, 4, and sold respectively at 33. 3d., 33. Qd., 43. 9d. and 6s. 6d. The lower saucepan is made of block tin, and when in use should be half filled with water, which must be replaced as it boils away, otherwise the upper saucepan is liable to crack.
Steamers. — These articles consist of a cylinder of tin, tinned iron or copper, made to fit into the top of a saucepan and to carry the saucepan cover as its lid. The lower or saucepan portion varies in capacity from 6 to 14 pints, and the entire appliance is sold from 2S. 6d. to 43. 3d., according to size. Larger kinds, containing from 6 to 12 quarts, may also be obtained. Steamers are chiefly used in cooking potatoes and puddings, especially those containing meat or fruit. When the potatoes are sufficiently cooked, the water in the saucepan should be poured off and the steamer replaced. The heat from the saucepan below quickly causes the moisture remaining in the potatoes and the steamer itself to evaporate, thus converting the latter into a DRY HOT CLOSET, in which the cooking of the potatoes is completed. Even when boiled, potatoes are more floury when the water is drained off, and the cooking completed this way. It is possible to place one steamer above another, and, indeed, some steam-cookery vessels are constructed to carry four or six steamers, a contrivance being provided to prevent steam from one department invading another.
The Turbot Kettle and Salmon Kettle. — This variety of fish-kettle is arranged to suit the shape of the fish from which it takes its name. It is shallow, very broad, and is fitted inside with a drainer similar to that in other fish-kettles. Turbot-kettles are usually supplied in three sizes known as small, middle and large. These sizes, in block-tin, strong, arc supplied at us.. MS. and iSs. od. The salmon kettle is a long, narrow utensil, like the fish-kcttlc, but the cover has a handle at
60 HOUSEHOLD MANAGEMENT
each end instead of one only in the middle. They are made in copper, with draining plates, in sizes from 20 inches to 30 inches in length
The Fish Pan, or Kettle. — This utensil is fitted with a drainer inside, which is lifted when the fish is sufficiently cooked. The drainer is then laid across the kettle, and the fish lifted on to the dish with the fish-slice — a perforated plate attached to a long handle, sold at is., is. 3d. and is. 6d., according to size. Fish kettles are longer than they are wide, and are made either with handles at the side, or with a swing handle, like that of a pail. The former is the more convenient shape, on account of the facility which the two handles at the ends afford for putting the kettle on the range or taking it off. Prices range from 35. 6d. to 95. for kettles in strong block- tin plate, and from 153. to 425. for iron kettles. Copper fish kettles, from 16 inches to 22 inches, are supplied at prices ranging from 453. to 853. The mackerel-kettle, or saucepan, which will serve as a fish-kettle for all long fish, such as whiting, haddock, etc., and for soles and small plaice, is an elongated saucepan, with cover, and having a long handle on one side and an iron looped handle opposite to it on the other side. It is made in three sizes, sold respectively at 33., 45. and 53.
Fish Fryer and Drainer. — This is an admirable contrivance for frying fish, by using which an experienced cook is much more likely to insure success and send a dish of fried fish properly to table. It is in shape not unlike a preserving-pan fitted with a closely-made wire drainer ; and in this the fish is placed and lowered into the heated fat. As in frying fish it is necessary to have a large amount of fat, the depth of this kettle gives it a considerable superiority over the ordinary frying-pan. There is, besides, very little danger of the fish breaking, for being lifted up on the drainer when done, it is easily dished. Cooked in this manner the fish does not require turning, as the fat quite covers it, and of course browns it on both sides at once. The greasy moisture, too, is more effectually got rid of. Fat-pans with drainers may be obtained from a good ironmonger at the following prices : —
Extra Strong Copper, with Drainer : —
i4-in. i5-in. i6-in. ij-in. 18 in.
l\ 16 o £200 £2 5 o ^280 £2 14 o
Strong Wrought Steel: —
i2-in. ij-in. 14-in. i5-in. i6-in. i7-in. i8-in.
us. us. 6d. 135. 153. i6s. 6d. i8s. 6d. £i o o
Wire Vegetable Strainer.— This useful article consists of a wire frame, round which thinner wire is coiled and fastened. It is made to fit inside a stewpan or saucepan, and thus forms a convenient utensil in which to boil vegetables and to lift them at once out of the water ; or
Till- KITCHEN 61
for frying whitebait, or parsley or sliced vegetables for soups, etc. in sizes from 6 inches to 10 inches in diameter, and sold at prices from 28. ^d. to ;-., according to size.
The Frying-pan. — This article is so well known that it is only necessary to mentio: sizes and prices. They may be had either round
.1 in form, with shelving sides ; the round pans being made in ng from -j\ inches to 9 inches at from
(;(!. to is. 2d. The oval pans, which arc more commonly use made in sizes from \\\ inches to 15 inches in length, and are supplied from is. to 2S.
The Omelet Pan.— This pan is a variety of the frying-pan, and gener- ally made circular in form, but si. than the frying-pan, f. nee in turning pancakes, omelets, etc. These pans are m bright polished wrought iron, :n one piece, from to i«> in diameter, and sold from 55. to 8s. 3d. Bowl omcl<
made 8 i: 1 10 inches m di.i-
•Id at 75., 8s. and <;s. each. Co; with bui:
iron handles, range from 6J inches to 16 inches in din M are
sold t: ! of the - bh rounded
or bowl bottoms for souffles, arc made 8 inches, 8} inches and 9 i in d; 6d., los. 6d. and i is. 6d. each.
The Fricandeau or Cutlet Pan. I
: A ith upi i . fr.'in 7 •« i.} in.
nhng t<>
in the ' . ; -lite pan I .
•n the om< .tndle nv :
ranging from 7 inches to 14
. and sold at \ \\\ 6s. 6d. to 203. A
/es, 8 inches, 9 inches and 10 inches in d: extra
•n-l fur: fricandeau-pan, are sold at
'5s. and ;>"•>.
Bain-Marie Pan and Stewpans, etc. — The bain-marie is not used so murh :o be found n
In sei Urge dinner : .ist useful ami
•A ith lx.il r and
range or kitchener. The sau«
containing rs, etc., stand in the water, and
• intents at a proper heat without any risk
of burning or loss of flavour. If the hour of dinner is uncertain in any no means of preserving the warmth and flavour of the ! is so sure and harmless as the cm]
09 re-
soup-
pot, and from 4 to to 5j
62 HOUSEHOLD MANAGEMENT
inches. A complete set of 7 strong, well-made tin stewpans, i glaze- pot and i soup-pot, in a bain-marie pan of wrought steel, may be obtained for £2. Or, the same number of utensils in wrought steel, fitted in a bain-marie pan, 16 x 12^ inches, would coet ^3 133.; and in the best quality of copper £6. Larger sizes may be bought at a corre- sponding increase in price.
Warren's Cooking Pot is a vessel in three divisions, in which meat and vegetables may be cooked at the same time, but in separate compart- ments. The peculiarity of the process consists in cooking without the viands coming in contact with water or steam ; the meat, kept from water entirely, is cooked in an inner cylinder, the outer one containing the water, being kept at boiling point. The food thus prepared is cooked in its own vapour, and none of its nutritious pro- perties are wasted. These utensils are also convenient where cooking space is limited, and economical when cooking by gas, because one ring of burners would serve instead of two or three. The price of the round saucepan is from 75. 9d. to 203., and the smaller size in the oval cooking pot costs 2 is.
The Bottle-jack. — The action of this familiar piece of kitchen furni- ture, so called from its resemblance to an ordinary glass bottle, is so well known that very little explanation is needed. When the joint is hooked on, the jack requires winding up, an operation which must be repeated once or twice during the time the meat is cooking. A bottle- jack complete, capable of carrying a joint of 20 Ibs., may be had for 6s. gd. This bottle- jack is large enough for ordinary family use ; but larger sizes, to carry from 25 to 70 Ibs. may be had from 8s. 6d. to 2os. In cases of necessity it may be dispensed with, and a suspender formed of a skein of worsted, knotted here and there throughout its length, used instead.
Meat Screen. — When the meat is roasting a meat-screen should be placed in front of the fire, to concentrate and reflect the radiated heat as much as possible. It is made of tin, 3 feet in width, and costs 128. 9d. to 1 55. 3d. Round screens known as bottle- jack screens, having bands at the top, from which the bottle-jack is suspended, and a dripping- pan in the bottom, are sold in three sizes, varying in price, according to stoutness of make, as follows : No. i, from 123. 6d. to 26s. ; No. 2, from 155. 9d. to 253.; and No. 3, from 193. 6d. to 303.
The Dripping-pan. — This is a receptacle for the droppings of fat and gravy from the roast meat. In some cases it forms an integral part of the meat screen, but when it is separate from it, it is supported on an iron stand. The pan is arranged with a well in the centre, covered with a lid, and round this well is a series of small holes, which allow the dripping to pass into the well free from cinders or ashes. When the meat is basted, the lid of the well is lifted up. The basting- ladle used to apply the dripping to the meat is half covered over at the top with a piece of metal perforated with small holes, so that
THE KITCHEN 63
should a small piece of cinder get into the ladle it will lodge there and not fall on the meat. Dripping-pans of block tin, with wells, are made in four sizes, ranging in price from 25. to 35. 6d. Wrought iron stands for these dripping-pans cost from 35. to 45., and bast- ing ladles from is. to 2s. Extra strong wrought iron dripping- pans with wells, and mounted on wrought iron legs, range in size from 2 feet 6 inches to 4 feet in length, and cost from 335. to 905., according to size. Strong wrought iron basting ladles to accompany these ap- pliances are made in three sizes, namely, 4, 4^ and 5 inches in diameter, costing 73. 6d. 8s. 6d. and los. 6d. respectively.
Double Baking-pan and Stand. — Closely akin to the dripping-pan used in open-fire roasting is the double baking-pan and stand used in ranges and kitcheners for baking meat, poultry, etc. These are usually supplied with ranges and kitcheners when first purchased ; but some- times it is necessary to renew them. The lower pan contains water which ma v be added through the opening in the lower right-hand corner, nuule by a depression in the inner pan ; the JK -i -fWated shield or hood, cover- ing th'.' opposite- corner being used for pouring off the dripping. These -ire supplied in oblong form, from 13 inches to 18 inches in length, at prices ranging from 35. Qd. to 73. 6d.; or square, from u inches 6 inches, from 45. to 75. It may be added that single pans arc supplied in the above sizes, oblong, from is. 2d. to 2S.; and square, from is. 4d. to 2s.
The Gridiron. — This utensil, which in its ordinary form consists of a frame supported on four short legs, one at each corner, and with round bars from front to back, and a handle at the back of the frame, is used for broiling purposes of all kinds. The round bar gridiron is made with from 8 to 12 bars, according to size, and is sold at from lod. to is. 3d.
Hanging Gridiron. — The hanging gridiron consists of a double frame, similar in form to the bed or platform of the ordinary gridiron. Below the frames is a small trough or pan, in which the dripping or gravy running from the meat is taught, and above, the centre bars in each frame project upwards, forming the means of keeping the frames together when the meat is placed between them, by a wire ring, square in form, that is slipped over them. The hanging gridiron is suspended before the fire, on bars fastened to hooks, which slip over the top bar of the range. Hooks are attached to the inner frame to take slices of bacon, chops, steaks, etc., when placed between the frames, and to keej) them in a proper position. These gridirons are made of wrought iron with from 8 to 12 bars, and are sold at 35. 6d. and 55. each, accord- lo size.
American Grip Broiler and Toaster. — This grilling utensil is most useful and desirable for broiling steaks, chops, fish, etc. It is made of polished with perforation in both plates, having their edges turned in- wards. Thus it may be turned over on the lire without the escape and
64 HOUSEHOLD MANAGEMENT
consequent loss of any of the fat or gravy coming from the meat, etc., the basting process being self-acting, and the flavour of the meat, etc., being fully retained. The perforations being turned inwards, grip the meat or fish firmly, and prevent any motion from one part of the pan to another. By frequent turning the gravy, etc., is distributed over the upper surface of the meat or fish, while the under side is being acted on by the heat, and thus uniform tenderness and juiciness of the food that is being cooked is insured. It is suitable for use in the openings on the top of a cooking range or kitchener, or on the hot- plate of a close fire range or over the open fire, and it may be used as a bread toaster on the hot-plate or in front of the fire. It is made in two sizes, namely, 9 inches in diameter, sold at 2s., and 10 inches, at 2S. 6d.
Dutch Oven. — The Dutch oven, or bacon broiler or toaster, is made in different shapes, but the principle and purpose of each is precisely the same, and consists of a flat bottom with triangular sides rising from it at each end. The bottom is fitted with a shallow dripping- pan, over which, with the ends inserted near the top of each triangular sidepiece, is a bar with hooks arranged at regular intervals. On the external surface of each side is a handle, by which the utensil may be placed on or removed from the plate hanger, which consists of a sliding plate on two bars, -terminating in hooks in front, to hang on the bars of the range. Attached to the sides of the Dutch oven at the very apex of each, is a cover, or flap, which, in consequence of being fixed on a swivel, may be used on either side. The advantage of this rever- sible cover is that by turning the utensil round on the plate hanger and reversing the flap, each side of the meat or bacon that is being cooked can be presented to the fire quickly, without turning it on the hooks. Prices vary according to size ; one 10 inches long, and fitted with four or five hooks, would cost 2s. 6d. ; 12 inches, 2s. 9d.; 14 inches, 33. 6d.
Toast Grid. — The toast grid for toasting bread is a utensil used for toasting bread on the hot-plate of a range ; but if the front of an open- fire range be large enough, and the heat sufficient, it may be used there with equal convenience and facility. It consists of two frames covered with wire, between which the bread is placed ; the frames are supplied with wire handles, which can be held together with a sliding ring. These grids are sold at is. 3d. and is. Qd.
UTENSILS AUXILIARY TO COOKING.
Auxiliary Utensils. — To describe everything that it is possible to intro- duce into the kitchen for use therein is neither practicable nor desirable. From the thousand and one articles, however, that might be enu- merated, some few may be selected that hold a prominent place either from the frequency with which they are brought into use, or from the obvious necessity that exists for having them at hand when required.
KITCHEN UTENSILS.
i. Bottle K.Mstiim I. irk. j. Mincing Knife, or Suet Chopper. 3. Mrat Chopper. 4. Frvin- Pan-*. Meat Cover. <•. Pestle and Mortar. 7- Mincing or Sausage
M ichiiu-. with Fable Clamp. S. I)««ubh' Uakia- I'.ui. with M-.it Stand. 9. Drip Pan. with Iia>tin.; L ulle. 10. Bottle Jack Roast i
KITCHEN UTENSILS.
i. Household Weighing Machine. 2. Oval Boiling Pot. 3. Turbot Kettle. 4. Copper Preserving Pan. 5. Fish Kettle. 6. Bain Marie Pans. 7. Iron Stockpot with Tap. 8. Saucepan and Steamer. 9. Steak Tongs. 10. Fish Slice.
8
THE KITCHEN 65
Weights and Scales. — Our list of utensils may well start with this most important article or series of articles, as a good set of weights and scales is absolutely necessary to every cook. The cook should bear in mind always to put the weights away in their respective places after they have been used, and to keep the scales in thorough order. In weighing butter, lard, or anything that is of a greasy nature, a piece of paper should be placed in the scale before putting in the substance to be weighed. By doing this much labour will be saved. There are many reliable kinds of weighing machines, but the ordinary shop scales and weights still remain the most popular, and the price of a set of weights and scales, with weights sufficient to weigh from ± oz. to 14 Ibs., is i8s. 6d., and to weigh 28 Ibs., 225. 6d. Spring balances to weigh up to 200 Ibs. cost about us. and will often be found a great convenience.
Mincing Machine. — This time- and labour-saving invention is almost in- dispensable in elaborate culinary preparations. The intending purchas. i has a wide choice as regards price, size and variety in form. Although the principle is practically the same in all machines, they ditler in many rosjvets some doing their work more thoroughly than othe being more easily adjusted and kept clean. The " American Two- Roller Mincer" is to be highly recommended in this respect, because the rollers arc lined with enamel, and the knives so arranged that they may be easily cleaned. These machines are made in several sizes in two qualities, and may be procured at any ironmonger's, and cost from os. nil. to I2s 6d. Ordinary mincing machines may be obtained at from |s. 3d. Mincing machines answer admirably for quenelle meal, i, etc., when- the meat is mixed with other ingredients ; but meat to be served as ci.llops or mince is better cut by hand, as the parti- meat must i ite for th« . not crushed into a line mass. Suet
may be more quickly and --rily chopped on a board or in a bowl
than by a mincing machine, for, no matter how much flour is mixed with it, the suet sticks to the blades of the knives and forms itself into a compact mass. There are. 1.. . < hopping machines in which the
knife acts on the material on the same principle as chopping by hand. They are not gem-rally used in small households, but in hens
where mu< h chopping of this description has to be done, they are most •;il.
Brawn Tin. --This utensil is invaluable in preparing brawn or collard he, id. It is a tin cylinder placed on a foot or stand, into which the superfluous grai B when the meat is placed in tin- cylinder and
put under pressure. For this purpose the bottom of the cylinder consists of a movable perforated plate. The cylinder is not soldered along the junction of the ends of the metal of which it is composed, but the ends overlap, and are movable, one over the other, to a certain extent. By this means the cylinder is rendered expansive and will expand from (>\ inches in diameter to S inches. It is sold at .js. nd.
Tongue or Brawn Presser. Tins article may be used for making either
66 HOUSEHOLD MANAGEMENT
brawn or collard head, like the brawn tin last described ; or it may be used for compressing boiled tongue into a round, in which shape it is most conveniently sent to table, and moreover ensures an equal dis- tribution of the fat and lean, which is not the case if the tongue be sent up unpressed, when the greater part of the fat in the root of the tongue is sent away uneaten. There is a perforated plate at the bottom through which the gravy escapes, and a flat plate acted on by a powerful screw at the top, by which the contents of the presser are squeezed to flatness. A good presser may be bought for 43. 6d.
Rotary Bread Grater. — This machine grates or crumbles the bread without leaving a particle of waste, and will do a small quantity. The crumbs made by this process are much finer than when made on an ordinary bread grater. This grater is only made in one size and quality ; the price complete is 53. 6d.
The ordinary bread grater has smaller perforated plates attached to the side for grating nutmeg, ginger, etc., and is supplied at prices ranging from 6d., according to size.
Steak Tongs. — When meat is being broiled or grilled, to prevent the juices of the steak from being lost by pricking the meat with a fork, in turning it about on the gridiron, steak tongs are brought into requisition for handling the steaks during the process. By making use of these the gravy is kept in the meat. These are supplied at prices ranging from 2S. upwards. A cutlet bat is sometimes used for beating cutlets, chops, etc. ; steaks, if beaten, are beaten with the rolling-pin.
The Meat Chopper is used for chopping and disjointing bones. Their price varies from is. 6d. to 2s., according to size. Meat choppers have wood handles. Steel cleavers have handles of steel, that is to say, blade and handle are made all in one piece. They are sold at from 33. 6d. to 43. 6d., according to size.
Meat Saw. — A meat saw is used for sawing bones in places where a chopper is not available. For instance, this utensil would come into requisition where a knuckle of ham is required to be severed from the thick end. The meat would first be cut all round down to the bone with a sharp knife, and the bone would then be sawn through. Good meat saws are sold at from 2s. 6d.
Cook's Knife. — The knives generally used by cooks are made very pointed at the end ; and for cookery purposes the slightly convex blades are preferable to those of ordinary shape. They are made 6 inches, 7 inches, 8 inches, 9 inches, 10 inches, 1 1 inches and 12 inches in length, and cost in the best quality from 2s. to 43. each, according to length of blade ; and from rod. to is. icd. in the second quality. Both varieties have plain ebony handles. Cook's forks are made to match the knives ; they are larger and stronger than ordinary forks, and, therefore, better suited for lifting masses of meat, etc., out of a saucepan. Prices vary from is. to 2S. each, according to length of prong ; the average &nd most convenient size cost about 2S. or 2s. 6d,
THE KITCHEN 67
French Chopping Knife. — The chopping knife is similar in shape to the cook's knife but of much stronger make. It may be had in two sizes, each made in two qualities, and costing respectively 35. or 35. gd., with blades measuring 9 inches and 6s. or 6s. 6d., with blades 2 inches longer.
Mincing Knife. — A knife for chopping suet or mincemeat on a wooden board. As it is made with a firm wooden handle, the hand does not become so tired as when usintj an ordinary knife on a board ; and the chopping is accomplished in a much shorter time. These imple- ments should be kept sharp, and should be ground occasionally. There is also a knife half-circular in form used for chopping materials in a wooden bowl. A good mincing knife in either form is suppl;
<>d.
Chopping Bowl and Board. — For chopping suet, meat, etc., with the half- circular knife a wooden bowl should be provided. They are made from 10 inches to 1 6 inches in diameter, the smallest size being is. 6d.; but that is too small to be generally useful, a more convenient size is the bowl measuring 13 inches, supplied at 45. A chopping board costs abou t
Colander. — This useful article comes into daily requisition. The most convenient and strongest form is that of a round tin basin with handles, perforated at the bottom and round the sides with small holes. It is used for straining vegetables, these being poured into • -lander when they arc cooked, and allowed to remain for a minute or two until all the v. drained from them, when
they are dished. Colanders, or cullenders, as the word is some- spelt, are made in four sizes, supplied in tin at from is. 3d. to 2s. 6d. each, according to size. They are also to be had in strong tin enamelled inside and outside from is., according to size. They possess all the advantages of cleanliness, freedom from rust, etc., of perforated earthenware basins, without their liability to be cracked or broken.
Pestle and Mortar. — Pestles and mortars are made of iron, brass,
marble and Wedgwood ware. Those of marble or Wedgwood \\an-
lly to be preferred, as they can be easily kept clean. This
is used for pounding sugar, spices and other ingredients
required in manv ; ns of the culinary art. Potted meat is
>oked. minced anil then pounded in a mortar; and many
must be pounded before they can be rubbed through a
s and mo; >n, are made in M ig from 7
to 10 inches, taking the diameter of the top of the mortar,
and are sold at i; : 1. to 33. 3d., according to size. These
include Me mortars range in size from 10 inches
'>d. to 95. 3d. Pestles of hard- io be u-^-il with these mortars, cost from 2S. upwards,
68 HOUSEHOLD MANAGEMENT
Preserving Pans. — Jams, jellies, marmalades and preserves are made in these utensils, which should be kept scrupulously clean, and well examined before being used. Copper preserving pans range in size from n inches to 18 inches in diameter, in capacity from 5 quarts to 21 quarts, and in price from 145. to 295. Preserving pans in enamelled cast iron are sold at from 33. 6d. upwards, according to size.
Vegetable Cutters. — Vegetables are cut into fanciful shapes, by means of these little cutters. Stewed steaks and such dishes, in which vege- tables form an important addition, are much improved in appear- ance by having these shaped. The price of a box of assorted vegetable cutters ranges from 2s. 3d. to 45. 6d. Fancy cutters are sold at 2d. to 6d. each. These cutters can be made useful in ornamenting pastry, or cutters especially made for pastry can be had at 3d. each, or in boxes from is. 6d. to 2S., according to make.
Vegetable Scoop. — This implement is used for cutting vegetables into small, pea-shaped forms. It is supplied at a cost of 6d.
Cucumber Slice. — For shredding cucumbers into the thinnest possible slices, a little machine is often used. It is made of wood, with a steel knife running across the centre, and sold at 2s. After the cucumber is pared it should be held upright, and worked backwards and forwards on the knife, being borne sufficiently hard to make an impression on the cucumber.
Paste-Board and Rolling Pin. — Paste-boards of average size, made of well-seasoned deal, with clamped ends, are supplied at 2S. 6d. or 35. 6d. When not in use they should be kept in a clean dry place, other- wise they may become mildewed, and the stains thus caused are in- delible. Rolling-pins are made in two shapes, convex, that is, taper- ing towards each end, and perfectly straight. The shaped ones may be very dexterously employed by a skilful cook in shaping pastry and dough ; but novices in this branch of the culinary art should select a straight rolling-pin. Both shapes are supplied at from 4d. to is., according to size, and the quality of the wood. The best qualities are made from well-seasoned Indian boxwood ; a rolling pin of this de- scription, measuring 18 inches in length, costs 2S. 3d.
Sieves. — Sieves, both hair and wire, are made in various sizes, but they are inconvenient unless large enough to fit easily over large basins, into which soup is usually sieved or strained. The hair sieves are used prin- cipally for vegetable purees and other substances of a sufficiently fine soft nature to allow them to be readily passed through. Some of the fibre of meat, after being well pounded, may be rubbed through a li.iir sieve,but with a considerable expenditure of time and strength, therefore a fine wire sieve is usually selected for this purpose. A fine wire sieve is also used in making breadcrumbs. Sieves of suitable size and mesh for ordinary purposes may be had for 6d. to is. 2d.
Paste Jaggers. — These are used for trimming and cutting pastry.
THE KITOIKN 69
The little wheel at the end of the jagger is mad I e. and is used
for marking pastry which has to be divided after it is baked. The
of a jagger is from 6d. to is. 6d.
Coffee and Pepper Mills. — Intent improved mills for grinding coffee, pepp<. etc., may be had to fix permanently to the wall, or
temporarily to the kitchen table or dressers. They are provided with a regulating screw, to grind fine or coarse, as may be desired. They
.ade in four sizes, and cost from 35. to os. each. Wire Dish Corer.— This is an article belonging strictly to the larder, and is intended for covering over meat, pastry, etc., to protect it from flies and dust. It is a most necessary addition to the larder, especially in summer time. These covers are made in sizes ranging from 10 jo inches in length, and sold at prices rising from is, jd. to !., according to sue. Round plate covers in the same material are supplied at from is. 3d. Wire meat safes, japanned, 16 in.. : in. and ^4 in. square, are supplied at from 2OS, \\ h panels of perforated zinc, 24 in., 27 in. and square, are s«>Kl at from 95. 6d.
Knife Tray, Plato Basket and Plate Carrier.— A knife tray should be
^ dose at hand all knives in
:i tin, sold at 2s. od. to 3$. od., according to sire, is very easily washed, and will always appear clean and in nice order, if properly looked after. Japanned trays, equal I and scr-
:nay be had, single, with round corners, at from 2S. to .vith square corners, from 2S, 6d. to 8s. V :<>r spoons, forks, etc., lined with baize, are suppl
four sizes from 2S. 6d. to $s. each ; and wicker plate carriers for unlined. at . :ied with tin. 6s, The tin, it
japanned, costs ios. 6d. A asket for the reception oi
been used and removed from table, with loose v and lined with tin, is supplied in three sizes at 45. to 6s. 6d. Baking Dish.— Many housewives prefer for family pies and puddings a baking dish made of tin, which may be covered with a wire grating. so that it may be used for baking meat and potatoes, the latter being i in the dish and the meat on the wire grating. Seamless baking- pans, in all forms, oblong, square, round and oval, may be had in sizes ranging from 4 to ^o inches, at prices from $d. to
ding to size.
Tartlet Pans.— The trimmings of pastry rolled out, laid in a tartlet pan. and baked, form the foundation of open tarts. The pans are nv
cs, from 6 inches to 12 inches in length, with plain or fluted edges, at prices ranging from 2d. to is. 6d., according to size and
Patty-pans,— These are made of tin, and used for cheese-cakes, little tarts, mince-pies, etc. Some are fluted and some plain, and are manufactured in all sizes and of different shapes, bot
70 HOUSEHOLD MANAGEMENT
and round. The price of a dozen patty-pans, in tin, ranges from 2d. upwards, according to size and shape.
Raised Pie Mould. — The moulds in which raised pies are made open at the side, with loose bottom plates. They are usually, though not necessarily, oval in shape ; they are made from 6 inches to 1 1 inches in length ; and the smallest size is supplied in strong tin at 25. to 33.
Border Mould. — This mould measures 7 inches in length, 2^ inches in height ; its capacity is i^ pints, and its price in copper, lined with pure tin, 8s. Very effective designs may now be obtained in strong tin from lod. upwards.
Coffee and Tea Canisters, etc. — Japanned tin is the metal of which canisters for tea and coffee are composed. The flavour of the tea and the aroma of the coffee may be preserved by keeping them in tin canisters. The prices of these canisters, to hold from 2 oz. to 6 lb., range from 6d. to 33., according to size. Among other boxes, made in tin and japanned, for the reception of articles of daily use and consumption may be named SEASONING BOXES, at 35., 35. 6d. and 43. 6d., according to size ; SPICE BOXES at 2S., 2S. 6d. and 33., accord- ing to size ; SUGAR BOXES, square in shape, with division, in five sizes without drawer to receive pounded sugar dropping from divisions through perforated bottom, from 2S. 9d. to 93. 6d. ; or in three sizes with drawers, from 6s. 6d. to IDS. Round SUGAR CANISTERS, holding from i lb. to 6 lb., are sold at from 8d. to 43. 6d., according to size ; and FLOUR BINS, bright tin inside and japanned blue with black hoops outside, ranging in capacity from i gallon to 3 bushels, are supplied at from 33. 6d. to 28s., according to size.
Hot-water Dish. — In cold weather such joints as venison, a haunch, saddle or leg of mutton should always be served on a hot-water dish, as they are so liable to chill. This dish is arranged with a double bottom which is filled with very hot water just before the joint is sent to table, and so keeps that and the gravy hot. Although an article of this description can scarcely be ranked as a kitchen utensil, still the utility of it is obvious. Hot-water dishes may be had, made entirely of metal, of various sizes from 2 is. upwards, or in nickel, electro-plated, at higher prices. Hot- water plates range in price from is. 6d. upwards.
Gravy Strainer. — One of these is absolutely indispensable. One variety is like an inverted cone with the pointed end cut off, having a handle attached to it, and a plate perforated with very fine holes, or piece of wire netting, at the bottom, below which is a rim on which it stands. It is made in three sizes, with fine or coarse bottom, sold at is. 6d.,. is. 9d. and 2S. each, according to size. Another kind is made in the form of a cone ; but this, of course, will not stand by itself, terminating; as it does in a point. It is made in three sizes, with fine or coarse netting, sold at lod. to 2s. 6d., according to size.
Egg Poacher. — When eggs are much used in a family, an egg poacher
THE KITCHEN 71
forms a desirable addition to the utensils of the kitchen. These are made in different forms, the ordinary poacher being in the form of a circular tin plate, with three or four depressions, to contain the eggs, and with an upright handle rising from the centre. The plate is sup- ported by feet, on which it stands when lowered into the saucepan. Poachers for three eggs are sold for is. 4d. ; for four eggs at is. i id.
Cask Stand. — For beer it is desirable to have a stand by which the cask may be raised or lowered without shaking its contents. The lever cask stand will be found most useful for this purpose. This stand is, perhaps, the best that has yet been produced, its action being very simple and easy to understand. The price of stand for a 9-gallon cask is 6s. ; for an iS-gallon cask, 8s.
Beer Tap. — The best kind of tap for home use is the brass syphon beer tap, which requires no vent-peg, and is fitted with a protector in front, to receive the blows of the mallet in tapping a cask. The protector may be unscrewed to clean the syphon tube when it is in the cask. Another improvement consists in the self-acting tube being brought down close to the mouth of the jug, glass or vessel into which the beer is drawn. Directions for keeping the tap in order are given to the purchaser. This tap is sold at 35. 6d.
The Corrugated Kettle. — The chief feature of t 'e is the fluted
form of the bottom, which not only adds considerably to its str< but increases the heating surface about 20 per cent., thereby causing the water to boil in a very much shorter time than in an ordinary flat-bottomed kettle. The peculiar form of this kettle, both as regards the fluted bottom and dome top, renders it especially suitable for use on gas or petroleum stoves or spirit lamps. ia made in
polished steel in nine sizes, holding from I to 12 pints, and sold at prices ranging from is. 6d. to 45. 3d., according to size. It is also made in polished copper or brass in the four smaller sizes, from i to 3 pints, sold at from 55. to 75. 6d. with ordinary handle In the five larger sizes, holding from 4 to i j pints, it is made in polished copper with turned handle and spout, and sold at prices ranging from 8s. to i8s.
Coffee-pot. — When well made, coffee, perhaps, is the most delicious
and n -freshing of all the infusions that are made for household use, but
the goodness of coffee very often depends on the construction of the
m which it is made, and it is most desirable to use one in which,
omatic oil of the berry developed in the process of roasting is not
driven off by boiling, on the one hand, which invariably spoils coffee,
and not made sufficiently perceptible by the endeavour to make it at
too low a temperature, which is too often the case. In one of the
t Coffee Cans either contingency is happily avoided by the
peculiar construction of this coffee-pot, in which the coffee, when
making, is surrounded by a jacket of boiling water, and thus kept at
such a temperature that the valuable principle in which the aroma
- n. off, but gradually and continuously brought out,.
72 HOUSEHOLD MANAGEMENT
thus increasing to a wonderful extent the flavour and fragrance of the drink. By means of this utensil coffee can be made to perfection in so short a time as two minutes, which shows how easy and rapid the process is when performed by means of this utensil. They are kept in various sizes, and made of various materials, and vary in price from 55. 6d. upwards.
Freezing Machines. — Ice is now so much used at English tables that it has become a necessary of household economy, and dessert ices follow summer dinners as a matter of course. Dessert ices are, by modern invention and ingenuity, placed within the reach of most housekeepers, and it is easy to make ices by one of the patent freezing machines, which afford a quick, economical and most simple method of freezing. Two ices, or an ice and an ice pudding can be made at the same time by these machines. The mixture to be iced is placed in the tubes or cylinders ; outside these tubes rough ice and salt are placed, the ice being pounded, and the salt and a little water added ; the piston is then worked up and down. This movement produces a constant change and agitation of the ice and salt, which is compelled to pass- round and round the agitator. Two stirrers are attached to the piston, and work at the same time with it ; these " stirrers " go up and down inside the cylin- ders, and stir up and mix the cream or water mixture undergoing the freezing process. This agitation of the cream, etc., is necessary to prevent the future ice from being lumpy and snowy. When the freezing is complete the stirrers are taken out of the cylinders, and the ice pressed down firmly by a presser ; this moulds it to the form of the cylinder. It is set by keeping it still in the machine for a short time longer, still working the piston up and down ; it is then turned out, beautifully iced and moulded. The same ice and salt which freezes the dessert ices will afterwards freeze a block of pure water ice, or may be used to cool wine.
These freezing machines are made in oak, and are supplied in three sizes, Nos. i, 2 and 3, to freeze and mould i, 2 and 3 pints re- spectively, at £2 i os., ^3 53., and ^3 155. These are to be used with ice and salt only.
Refrigerators are very necessary in a household, as they ensure both comfort and economy, and, indeed, promote good health in the summer. They consist essentially of cupboards or chests, lined with zinc, and kept cool by ice. The ice receptacle, however, should have no connexion with the storage part, as the food should be kept in a cold, dry atmo- sphere. A properly-made refrigerator consists of a wood cupboard or chest, lined inside with zinc, and having a tight fitting door ; between the zinc lining and wood casing there should be a layer of insulating material, such as thick felt (the cheapest), or better, asbestos, or its artificial substitute, slag-wool. This insulating layer prevents loss by too rapid dissipation of the cold by contact with the hotter outside
KITCHEN UTENSILS,
Mayonnaise Mixer, Mincer, Asparagus Dibh. Masher and Strainer, Egg Boiler, Table Hot Plate, Hot Water Dish, Gas Grilling Stove, Cream Freezer.
KITCHEN UTENSILS.
10
i. Chafing Dish Pan. 2. Chafin? Dish Stand and Lamp. 3. Doubls Boiler of Chafog Dish. 4. Jelly Mould. 5. Meat Slice. 6. Whisk. 7. Channj Dish complete. 8. Colander. 9. Dutch Oven. 10. Spice Box.
10
THE KITCHEN 73
air. The ice chamber should also be lined with zinc, and be placed at the top or back of the chest, a waste pipe being provided for draining away the water, which may be stored in another zinc receptacle under the chest, and used as an ice bath for bottles of liquors, etc. Ice quickly melts if surrounded by water or air, therefore keep the ice chest closed and well drained. If you have a piece of ice but no proper receptacle for it, you may keep it for a long time even in summer if you wrap it in a blanket and place it in a dark, dry place. Unless you are quite sure of the purity of ice, never mix it with food or bever- ages ; cool down to the required temperature by surrounding the vessels in which the food or beverage is contained with a mixture of pounded ice and salt. An ice closet, or refrigerator, should not bi in a kitchen ; place it in the larder, at all events well away from the direct sunlight ; choose the darkest corner. The interior should be kept scrupulously clean.
Filters. — Absolutely pure water is not to be found in nature, for even rain (natural distillation, resulting from condensation following on evaporation of sea, lake, river and soil surface water by the sun- rays) absorbs gases and dust as it descends through the various atmospheric strata. Lake, river and spring waters contain gases, earthy salts and organic matter. The salts are not to be feared unless present in large quantities, but the presence of organic matter, if not always dangerous, should give rise to suspicion. Organic matter in water is usually the result of decomposition, and whether of vegetable or animal origin is nearly always unwholesome; but too often such organic matter may comprise chemical poisons or the so-called poison secreting specific, or pathogenic, microbes. To get rid of superfluous earthy salts (more especially lime and magnesia) and organic matter, various methods of purification are adopted. Water supplied to towns by compani*. •> or municipalities is usually filtered through extensive and deep beds of sand gravel and other materials. Sometimes the water is first run into tanks, chemicals added, and the superabundant lime allowed to cl before the water is run on the filters. Domestic filters are constructed on much the same principle, the water being made to pass through layers of sand, charcoal, spongy iron, porous earthenware or ]>aUi:t compositions. Charcoal and iron are believed to have a chemical as well as a mechanical influence, as they absorb oxygen and part with it, and also absorb deleterious gases. The varieties and styles of filters differ so widely that it is almost impossible to give prices. A domestic filter may be made by thoroughly charring the inside of an oaken cask (this is best