If she Ì8 privileged to go out alternate Sondays, she should
have everything prepared and ready for the kitchen maid to
cook.
In smaller establishments the cook ìa ezpected to clean the
hall and passage, as well as the kitchen, scullery, etc. When the
moming's dirty work is done, she should carefully wash her
hands and visit the larder. Here she should look to everything.
See if the hanging meat or game requires cooking. Wipe out
and air the bread-box. Clean and scrub the larder at least
twice a week. Receive her mistress's orders attentively, and if
she cannot trust her memory, write them on a slate. She should
examine the meat sent by the butcher, and if it is not right, re-
fuse to accept it. She should also weigh the meat and ask the
butcher for a paper of weight.
And now a few hints to the cook about kitchen work : —
Clean up as you go.
Don't scatter in the kitchen.
Be sure to put scalding water in each saucepan or stewpan
as you finish using it.
Eeep your spice-box always replenished, and take care to
let your mistress know if you are out of anything likely to be
required, that its place may at once be supplied.
Take care of your copper utensils that the tin does not be-
come worn off. If so, have them instantly replaced.
Dry your saucepans before you put them away.
Pudding bags and jelly cloths require care ; wash and hang
them to dry directly after using them. Air them well before
you put them away or they will smeli musty. Eeep them in a
warm, dry place.
After washing up your dishes and cleaning the dishpan,
scald out the sink and sink brush.
24 MB8. aEELT'8 COOK BOOK
Be careful not to throw anything but water down the sink,
lest you should dog it up.
Neyer haye sticky, greasy platea and dishes. The way to
avoid this is to use soap, very hot water, and clean dry towela.
Change the water often. Perfectly clean platea and dishes are
one proof of the cook being a good servant.
Be particular in washing vegetables. Lay cauliflower and
cabbage in salt and water f or an hour or more to get out the
insects, etc.
If a dinner party is in prospect, ask for the bill of fare and
get ready ali you can the day before, to ease worry and hurry on
the day fixed.
Take notice of ali orders that require time in the preparation
of a dinner and hurry nothing.
Wear plain cotton dresses and large aprons.
Be sure to keep your hair neatand smooth.
Be careful of fuel. It is a great recommendation to a cook
to use only the necessary amount of coal.
Have an eye to your mistress's interests, not permitting
waste of any kind. A cook who is just and honest and does as
she would be done by is worthy of the greatest respect and may
be sure of being successf ul and happy.
Daties of Chef
A chef has the entire charge of bis kitchen, and, as a rule,
two assistants, who are called second cook and kitchen maid.
The chef does ali ordering for the kitchen in the way of mar-
keting. Utensils, etc., are ordered by the housekeeper. He
makes up the menu, and cooks for the family table, and
arranges aU the meals for the servants* table.
Daties of Second Cook
The second cook helps the chef with ali cooking for the
family, and is expected to cook for the servants* table. In
SIGHT8 ANB DUTIE8 OF 8EBVANT8 26
Page 15
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
If she is privileged to go out alternate Sondays, she should have everything prepared and ready for the kitchen maid to cook.
In smaller establishments the cook is expected to clean the hall and passage, as well as the kitchen, scullery, etc. When the moming's dirty work is done, she should carefully wash her hands and visit the larder. Here she should look to everything. See if the hanging meat or game requires cooking. Wipe out and air the bread-box. Clean and scrub the larder at least twice a week. Receive her mistress's orders attentively, and if she cannot trust her memory, write them on a slate. She should examine the meat sent by the butcher, and if it is not right, refuse to accept it. She should also weigh the meat and ask the butcher for a paper of weight.
And now a few hints to the cook about kitchen work : —
Clean up as you go.
Don't scatter in the kitchen.
Be sure to put scalding water in each saucepan or stewpan as you finish using it.
Keep your spice-box always replenished, and take care to let your mistress know if you are out of anything likely to be required, that its place may at once be supplied.
Take care of your copper utensils that the tin does not become worn off. If so, have them instantly replaced.
Dry your saucepans before you put them away.
Pudding bags and jelly cloths require care ; wash and hang them to dry directly after using them. Air them well before you put them away or they will smeli musty. Keep them in a warm, dry place.
After washing up your dishes and cleaning the dishpan, scald out the sink and sink brush.
Be careful not to throw anything but water down the sink, lest you should dog it up.
Never have sticky, greasy platea and dishes. The way to avoid this is to use soap, very hot water, and clean dry towela. Change the water often. Perfectly clean platea and dishes are one proof of the cook being a good servant.
Be particular in washing vegetables. Lay cauliflower and cabbage in salt and water for an hour or more to get out the insects, etc.
If a dinner party is in prospect, ask for the bill of fare and get ready ali you can the day before, to ease worry and hurry on the day fixed.
Take notice of ali orders that require time in the preparation of a dinner and hurry nothing.
Wear plain cotton dresses and large aprons.
Be sure to keep your hair neatand smooth.
Be careful of fuel. It is a great recommendation to a cook to use only the necessary amount of coal.
Have an eye to your mistress's interests, not permitting waste of any kind. A cook who is just and honest and does as she would be done by is worthy of the greatest respect and may be sure of being successf ul and happy.
Duties of Chef
A chef has the entire charge of his kitchen, and, as a rule, two assistants, who are called second cook and kitchen maid. The chef does ali ordering for the kitchen in the way of marketing. Utensils, etc., are ordered by the housekeeper. He makes up the menu, and cooks for the family table, and arranges aU the meals for the servants' table.
Duties of Second Cook
The second cook helps the chef with ali cooking for the family, and is expected to cook for the servants' table. In
SIGHT8 ANB DUTIE8 OF 8EBVANT8 26