OTHER PEOPLE'S EXPERIENCES OF LABOUR-SAVING HOMES (_Continued_)
I
For many a year I have thought that the average good domesticated
woman wasted far too much of her own time and that of her servants in
housekeeping, while, on the other hand, many women give too little time
and attention to their households.
Clever organisation will do much to lighten the work of a household.
Take, for example, the ordering of meals and the cooking thereof. The
average mistress orders the meals each day with no regard except for
the needs of that special day, and the average cook cooks in just
the same short-sighted manner. Now, I hold that in a well-regulated
establishment, with an intelligent cook, it should not be necessary
to order the meals more than three times a week, unless special
entertaining has to be considered. The mistress knows the number of
her household, and can calculate with sufficient nicety what can be
done with the available material, while the cook should be able to
make the most of the various odds and ends which can be utilised for
breakfast dishes, savouries, servants' supper, and so forth.
Where an inexperienced or otherwise unsatisfactory cook reigns, then a
brief daily inspection of larder and back premises in general may be
necessary; but still all the main part of the planning and ordering can
be done twice or three times a week.
In this book I do not wish to deal specially with war conditions,
so let us take, for example, a well-to-do country household of four
persons (husband, wife, two children) and five servants, cook,
between-maid, housemaid, parlourmaid, and nurse. In such a case the
maids are, as a rule, experienced, and the cook a woman who receives
anything between £26 and £35 a year.
There is generally a guest staying in the house, and a couple of people
to lunch on Sunday, various friends to tea, and probably two or three
more friends to lunch during the week. The mistress of this house
elects to have housekeeping mornings on Monday, Wednesday, and Friday,
though, of course, it is understood that she will visit the back
premises on any other mornings if it is advisable to do so.
On Monday the contents of the larder are as follows: Piece of cold
roast ribs of beef, remains of two boiled chickens, half a ham, half a
cold fruit tart, some lemon sponge, some potted meat, and part of a tin
of sardines.
Now, meat should always be ordered in advance so that the butcher may
have it properly hung. If the larder is not very good the butcher will
keep the meat until the day on which it is needed, otherwise a joint
should always be hanging in the larder, and in this case a forequarter
of lamb has been in the house since Saturday.
Madame plans her menu, and writes it in her order book as follows:--
ORDER DAY.--MONDAY.--LUNCH FOR FIVE, 1.30 P.M.--(The two children
are present.) Cold Beef. Salad. Mashed Potato. Minced Chicken with
Pearl Barley stewed in stock. Milk Pudding. Cold Fruit Tart. Lemon
Sponge in glasses. Cheese, Biscuits and Butter. Servants' hall same as
dining-room, except for chicken.
DINNER FOR THREE, 8 P.M.--Cream of Cucumber Soup (made from chicken
stock). Soufflé of Dried Haddock. Lamb Cutlets. Potatoes. Cabbage
Purée. Apple Meringue. Sardine Savoury.
TUESDAY.--BREAKFAST, 9 A.M.--Cold Ham. Scones. Fruit. Boiled Eggs.
LUNCHEON, 1.30 P.M. (two extra).--Tomatoes au gratin. Mousse of Salmon.
Roast Partridges. Sauce. Crumbs. Fried Potatoes. Salad. Apple Gâteau.
Cheese Biscuits. Fruit. Coffee.
SERVANTS' DINNER.--Roast Shoulder of Lamb. Potatoes. Vegetable. Pudding.
DINNER FOR THREE, 7.45 P.M.--Clear Soup. Fillets of Sole, and Macaroni
au gratin. Tournedos of Beef. Potatoes. Vegetable Marrow. Ginger Cream.
Curried Croûtons.
ORDER DAY.--WEDNESDAY.--BREAKFAST.--Cold Ham. Cold Game. Salmon
Coquilles.
LUNCHEON FOR FOUR, 1.30 P.M.--Scotch Broth (scrag end of Neck of Lamb).
Roast Beef. Yorkshire Pudding. Brown Potatoes. Stewed Spanish Onion.
Bread-and-Butter Pudding. Ginger Cream. Servants' dinner same, except
for soup.
DINNER FOR TWO, 7.45 P.M.--Carrot Purée. Timbale of Lamb (remains of
cold lamb). Vegetables. Fricassée of Eggs. Apple Tart.
THURSDAY.--BREAKFAST.--Ham. Toast. Potted Game (remains of partridges).
Boiled Eggs.
LUNCHEON, 1.30 P.M. (one extra).--Riz à la Turque. Cold Beef. Salad.
Potatoes. Fruit Compote. Junket. Cheese, etc.
DINNER FOR TWO, 7.45 P.M.--Curry Soup. Fillets of fresh Haddock. Roast
Grouse. Crumbs. Salad. Fried Potatoes. Nut Sauce. Pineapple Jelly (some
of pine used in Fruit Compote). Anchovy Straws.
ORDER DAY.--FRIDAY.--BREAKFAST.--Egg Kedgeree. Bacon.
LUNCHEON, 1.30 P.M.--Fish Pie. Knuckle of Veal stewed with rice.
Parsley Sauce. Boiled Damson Pudding. Servants' hall same.
DINNER FOR FOUR, 8 P.M. (two guests Friday to Monday).--Celery Soup.
Fillets of Whiting. Chutney Sauce. Soufflé of Veal. Curry Sauce. Roast
Partridges. Sauce. Crumbs. Salad. Potatoes. Compote of Pears. Devilled
Liver Croutons.
SATURDAY.--BREAKFAST.--Game Toast. Bacon. Poached Eggs. Cold Tongue.
Scones. Fruit.
LUNCHEON.--Hominy Cutlets. Beef Steak Pie. Cold Game. Salad.
Vegetables. Portuguese Apples. Milk Pudding. Cheese.--Servants'
dinner.--Beef Steak Pie. Baked Apple Pudding.
DINNER FOR FOUR, 8 P.M.--Clear Beetroot Soup. Mock Whitebait. Tartar
Sauce. Chicken Cutlets. Braised Tongue and Sweet Corn. Spinach. Mousse
of Blackberries. Cheese croquettes.
SUNDAY.--BREAKFAST.--Grape Nuts and Cream. Cold Tongue. Haddock. Egg
Dish.
LUNCHEON FOR EIGHT, 1.30 P.M.--Mousse of Chicken and Tomato Salad.
Braised Beef (hot). Cold Tongue. Salad. Vegetables. Damson Tart. Pearl
Barley Cream. Cheese Biscuits. Fruit. Cake.
SUPPER.--Soup. Stuffed Eggs in aspic. Cold Braised Beef. Salad.
Potatoes. Trifle. Stewed Fruit. Savoury Tartlets.
MONDAY.--BREAKFAST FOR FOUR, 8.30 A.M.--Porridge. Creamed Eggs. Bacon.
Cold Tongue. Fruit.
It is not necessary, of course, for the mistress to write directions
as to the stock to be used for this or that soup, etc. These details I
have added for the use of the inexperienced reader.
When a dish is queried it means that the cook must use her own
discretion as to whether there is enough chicken, or whatever it may
be, or if she must substitute some other _plat_.
[Illustration:
_PLATE XXX_
SQUARE AND SHALLOW KETTLE, WHICH EXPOSES A LARGE SURFACE TO THE GAS,
BOILS QUICKLY AND SAVES MONEY]
[Illustration:
_PLATE XXXa_
A SINGLE STEAMER--TWO DISHES COOKING--ONLY ONE GAS RING BURNING]
The object of ordering in this fashion is that it saves the time of
both mistress and cook, the tradesmen's orders can be given in advance,
and the cook can arrange her work to the best advantage. The butcher
should have his orders weekly, if possible, and the fish order will
probably be sent by post or rail, the keeper of the poultry yard can be
warned of what will be needed from his department also, and so muddle
and fluster is discouraged throughout the establishment. In a town
household I have practised this method with success also, and recommend
it to any busy woman, while I have never yet known a cook who did not
appreciate it when once she had given it a trial.
In towns, because the shops are so near, cooks are far too liable to
leave everything to the last minute, and the mistresses' telephone
bell and the unfortunate tradesmen's boys and horses suffer greatly in
consequence, or the time of the kitchen underling is wasted in "just
running out" to get something which should have been ordered the day
before.
In houses where the cook is inexperienced, and food is bought in far
smaller quantities, the daily visit to the kitchen becomes necessary
partly because the mistress must see that the premises are kept clean
each day, and partly because the cook may not realise how to make the
best of the "pieces."
Half the secret of catering well on a small allowance lies in
knowing how to use pieces, and of taking advantage from day to day of
fluctuations in price, which latter cannot be done in the same way when
standing orders must be given.
Even in tiny households, however, the mistress may do much to lighten
the labour of the cook, and to save expense both of coal and material
by planning her bills of fare with care, and showing her cook how she
may prepare in one morning various items which will come in during
the next two days, when perhaps there will be less time to spare
for culinary efforts owing to the necessity for turning out a room,
cleaning the kitchen, or washing.
The example given is that of a good-sized country house; but in town
it is possible to shop personally and take advantage of the state of
the market. Even so, three housekeeping and two shopping days should
suffice. Perishable odds and ends can be bought when going out on other
business.
These methodical methods answer well in several small households known
to me, where the mistresses are women busy over social work, or who
have professions.
One clever manager sends me the following letter:--
[Illustration:
_PLATE XXXI_
AN OVEN WITH HOT PLATE AND GRILL
(The Dowsing Radiant Heat Co.)]
Cooking in Advance.--An Interesting Letter.
"In these days, when so many women are managing with a smaller domestic
staff than usual, and often doing much of the actual work themselves,
they might try the experiment with advantage of 'cooking mornings,' a
plan already mentioned several times by you. It is a method which makes
for efficiency and better results with less work.
"In the first place, to give up the whole of Friday morning and a
couple of hours on Tuesday to the preparation of food alone, means that
one has not to leave the housework or sewing on other days to mix one
odd dish or so, thereby effecting a certain saving of time; secondly,
much less fuel is used than would have been required to heat the stove
for the same number of dishes prepared separately; thirdly, the labour
of washing up and cleaning culinary utensils is much reduced. A really
good manager can always plan the meals well for several days ahead, so
if provisions and stores are ordered in beforehand, that again is far
better than constant daily marketing for small supplies.
"My personal plan, which answers very well, is to sketch out menus
roughly, order meat, etc., on Thursday, and prepare _so far as I can_
on Friday, something after this fashion.
"The range, being well heated, will cook both in the oven and on the
top as fast as I can get things ready, and I can usually make two sorts
of soup (two meals' supply in each), a milk soup for immediate use, and
a vegetable, lentil, or haricot purée which will keep a day or two;
then any remains of meat, game, or ham are minced and used to stuff
tomatoes, onions, or potatoes, and put aside for breakfast or lunch
dishes; fish is flaked and made into rissoles or a pie; beef steak or
shin of beef, cutlets or rabbit or a pigeon can be prepared and cooked
_en casserole_ ready for reheating when required; a cold dish for
Sunday supper, which will come in also for breakfast or lunch, such as
a small meat mould, or a beef galantine is prepared; next, a batch of
scones, which keep well in a tin, and some rock cakes or a plain ginger
loaf or sultana cake (for present use), and either a good chocolate or
cherry cake or some little fancy 'petits fours,' which will be ready in
case of emergency, and, if not required earlier, will be just as good
towards the end of the week.
"Sweets are the next thing, and usually four or five are arranged for.
A good batch of pastry may be made, say a fruit tart, one or two fancy
ones, such as Bakewell, treacle, or custard, some little jam puffs or
lemon cheesecakes or 'maids-of-honour,' which keep splendidly; in this
case a meat pie (steak and kidney, rabbit, or veal and ham) would be
made instead of the cold meat dish. On alternate weeks, or if pastry
is not wished for, the sweets take some such form as a Swiss roll, a
batch of castle puddings, French pancakes (all of which will keep in
the invaluable air-tight tin), with a rice meringue or rice, cream and
fruit for Saturday, and a boiled suet pudding of some sort (ginger,
treacle, or lemon), or a steamed sponge pudding for Friday's dinner.
"Now work this out and see what a well-supplied larder you can rejoice
over, and how little cooking you have to do the next three days. Then
when Tuesday comes, utilise any remains of Sunday's joint, make another
simple sweet or two, some cheese straws, or savoury eggs; develop more
soup out of the stock which will by now have accumulated, and with a
fresh batch of scones, and perhaps some stewed fruit, you may count
on two more days clear for the many other tasks which fall to a good
housekeeper's lot, and also for the most necessary free time for rest
and recreation. Moreover, still another advantage of this 'look-ahead'
plan is the ease of mind which the knowledge of your well-filled
shelves will give you in the case of an unexpected visitor, or any
other of those unlooked-for emergencies which will arise even in the
best-regulated and most business-like households."
Because everyone else does it scarcely seems a reason why you must do
it.
[Illustration:
_PLATE XXXII_
AN ELECTRIC KITCHEN IN A CITY INSTITUTION. (Messrs. Crompton & Co.)]
II
The Late-Dinner Bogey.
"For a long time it was the late-dinner bogey which caused us to keep
more servants than we needed, and to live expensively and rather
uncomfortably.
"At last my husband's dislike of cooks became so passionate (and not
without reason), that I determined to change my household arrangements,
arguing that we could scarcely have worse food than we were having
already. My husband, I must explain, is one of those men who cannot
eat a heavy lunch and work after it, so he needs a hot and substantial
dinner. How was this to be arranged with only one servant who went out
twice a week, and a wife who only wished to cook in the morning?
"Well, we managed thus. We bought a neat electrical heater for the
dining-room, and put the hot dishes ready on it and all the cold things
on the sideboard. Then when dinner was announced, the maid waited, and
as she never had to leave the room, she managed well, even when we had
friends to dinner.
"After all, in restaurants food is not cooked just for you, it is
prepared and finished or kept hot in hot cupboards or on hot plates.
Managing as we now do our hot food is always hot, and the saving in
wages, upkeep and food considerable. On Sunday night we have supper
with hot soup, and on the other nights I choose such a menu as soup,
stewed oxtail with carrot and turnip, potato cake, cold sweet or
cheese, celery, etc. Coffee (if we need it) we make in an apparatus in
the dining-room.
"Of course, we had to have a labour-saving house, otherwise I could not
have done the work with one servant and a nurse."
The writer of this letter uses an electric heater, but in a "gas house"
the "Utility" gas ring with hot plate would take its place.
An illustrated booklet and price list of this excellent contrivance may
be obtained from the Gas, Light and Coke Company, Horseferry Road, S.W.
[Illustration:
_PLATE XXXIII_
THE ELECTRIC IRON (NEVER BECOMES DIRTY)
(The Brompton and Kensington Accessories)]
[Illustration:
_PLATE XXXIIIa_
AN ELECTRIC HEATER FOR THE SIDE TABLE
(The Dowsing Radiant Heat Co.)]
A Letter from a Professional Woman who does her own Housework.
"In reply to your letter, I will describe my domestic methods. You can
testify, can you not, that my little flat is well-kept and that the
meals are nicely served?
"As you know, the flat consists of sitting-room, bedroom, bathroom,
tiny kitchen, linen cupboard and box cupboard, and a cupboard in which
I keep all cleaning utensils.
"In the bathroom is a fitted basin, so I have not even a washstand in
my bedroom. The kitchen sink and bathroom are served by one gas geyser,
and I have gas fires and a gas cooker. I should like a coal fire in the
drawing-room, but it would make too much work. There is electric light.
"There is an 'in' and 'out' indicator in the hall, and a little box
under it for my cards and notes.
"My floors throughout the flat are covered with a soft, streaked, green
linoleum (not the plain, as that shows every mark). My dining-room
table (just large enough for four) is round, and folds flat against
the wall in the hall when not in use. I have rugs which I can go over
with my Bissel sweeper, or with my Good Housewife suction cleaner. I
use the latter for the chairs, sofa, mattresses, and curtains. The
linoleum I dust and polish with long-handled mops, and as I object to
crawling about on hands and knees, I have a special long-handled mop
and pail with wringer attached for washing floors and a long-handled
scrubber for the kitchen and hall. But when you do your own housework,
and have no coal, it is wonderful how clean things keep. My knives are
stainless steel and need no polishing. I have glass rather than silver,
and fireproof china ware in which I cook and serve the food. I have no
polished metal, and I use newspapers for most purposes for which other
people use cloths. I never dry plates and cups, but just put them in a
rack to dry.
"My rooms are rather empty, but what is in them is really good.
"My day is arranged thus. Foreign-fashion breakfast, put ready over
night on a tray (covered), with coffee and milk ready mixed. This I
heat. I light the geyser, and while the water heats have my breakfast
in bed. In cold weather I can switch on my bedroom fire from my bed,
and as my gas-ring has a long tube, heat my coffee without getting out
of bed if I please.
"After breakfast I get up and put on an overall instead of my dress.
With no fires and no washstand work and my long-handled cleaners the
work is quickly done. I prepare what I need for lunch and dinner; food
is so simple a matter when you live alone: my lunch, for example,
is generally milk pudding, cheese and fruit, and my dinner of two
courses, meat or fish and sweet or cheese, and often I buy cooked food
if I am very busy.
"I work from eleven until three or four. Then I go out and generally
have tea with friends or at my club.
"I come in, dine, tidy up, put breakfast ready, and often work for an
hour or two, or read, and go to bed.
"I give up Friday to special turning out and cleaning, mending, etc.
"My entertaining consists of tea or dinner (not more than four). Then I
have a waitress who clears away and washes up. For such dinners I have
soup, fish au gratin, stewed pigeons with savoury rice, or chicken en
casserole, potato croquettes, cold sweet, cheese, coffee, dessert. The
kind of dinner which can all be put ready for the waitress down to the
last detail.
"I should detest to exist in a squalid muddle, but really it is not
necessary to do so. Living as I do I can save money. If I kept a
servant I should spend all I earn and be no more comfortable."
About Washing Up.
"I wonder if ladies who do their own work realise that it is possible
to wash up and still keep one's hands nice by using rubber gloves and
different sized mops. When I began to do my own work for a family of
husband and four children I had great trouble with my nails splitting.
Now my hands are as nice as ever they were. I have three mops of
different sizes, one with a brush on the back for hard rubbing. I wear
a rubber glove on my left hand (they cost 1s. 3d. a pair, and I have
had one pair for months) and use the water practically boiling, as one
can tilt up plates, etc., out of the water with the mop, and plates
slipped into a rack will then require no drying. My saucepan brush has
a long handle and the wire bristles are put in on the slant. I can wash
up after any meal without wetting one finger. I have an old skewer
stuck in the woodwork beside the sink, and on to it I slip the glove
to dry between washings up. I have found it a great saving of time and
trouble, too, to have long-handled sweeping brushes, and I have ordered
a long-handled hard scrubbing brush, mop, and wringer, so that I can
do the scullery and kitchen, etc., without getting down on my knees or
putting my hands in water."
"The higher a woman's education, the better housewife she ought to
be. When Molière was so hard on learned women, he was not making fun
of erudition, but of the affectation of erudition, which relegated
into a corner all homely virtues."
"First Aid to the Servantless,"
By Mrs. J. G. FRASER.