Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

addition to this the aecond cook makes ali hot bread, and helps prepare vegetables. She cleans ali store-room closeta and drawers once a week, and supervìses ice-boxes. The second cook ìs sometimes called first kitchen maid. Daties of EUtohen Maid She should be in the kitchen not later than six o'clock ; start the cook's fire ; sweep the kitchen and dinìng hall ; and set the table f or servante. She puts over the fire oatmeal, — or whatever cereal is in use, — grinds the coffee, and has the pots and pans ready for the cook. After breakfast is over she washes dishes, and then helps the cook in sending up the family breakfast; she prepares vegetables for the servante' dinner, sets the table, and serves the servants' dinner at twelve o'clock, waiting upon the table. After dinner she washes the dishes, and helps the cook where she needs help for the family luncheon. She serves servants' supper or tea at five-thirty, washes the dishes, and helps the cook for family dinner, carry- ing dishes to the lift as cook has them ready, etc. She washes pots and pans and tidies up the kitchen, and before going to bed sees to the fastening up of aU Windows and doors on kitchen floor. She cleans out ref rigerators one day, china closet another day, pot closet another day. She takes care of the lower floor, scrubbing kitchen, basement, and stairs. Where only one house- maid is kept, she is expected to attend to the servants' bed- rooms, back halls, and staircase. She generally washes ali kitchen towels, roller towels, and servants' table linen, and answers the basement beli. Daties of E(econd Kitchen Maid or Soullery Maid She washes dishes, prepares vegetables, washes towels, helps keep the kitchen clean, cleans refrigerators, etc., and kindles fire in the morning where there is no watchman. 26 MB8. SEELT'S COOK BOOK Daties of Ooaohmen and Stablemen in a Iiarge Bstab- An establishment or stable department where ali kinds of carriages are kept, f rom a coach to a runabout, differs according to the requirements and life of the family to be served. When eyeiything is the best of ita kind, and every appointment is to be perfect, eight men at least, besides the head coachman, and twenty horses are required. The head coachman should be a man who thoroughly under- stands his business in every detail, and one who commands the respect of men under him. He should bave full and complete charge of everything con- nected with the stable, be held responsible f or its service in every way, and bave authority to discharge his men for misconduct. His duties require him to see the horses fed, and his men at work in the moming punctually at the hour set by him. He should see that the men do their work properly, he should say what horses require exercise, etc, and strictly watch the gen- eral health and comfort of the animals. To the head coachman falls especially attention to the first lady of the household. He sees that ali his men are properly fitted with the livery required for each style of carriage, and that they are at aU times clean and neat in person. To regniate his work he will need a second coachman, who will drive in his turn, see that ali carriages are kept perfectly clean, pay strict attention to the oiling of wheels, etc., and care for general neatness of the coach house.