File:Mrs. Seely's cook book; a manual of French and American cookery, with chapters on domestic servants, their rights and duties and many other details of household management (1902) (14580699068).jpg

Identifier: mrsseelyscookboo00seel (find matches)
Title: Mrs. Seely's cook book; a manual of French and American cookery, with chapters on domestic servants, their rights and duties and many other details of household management
Year: 1902 (1900s)
Authors: Seely, Lida, 1854-1928
Subjects: Cookery, American Domestics cbk
Publisher: New York : Macmillan Co.
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library

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ast at seven. After breakfastshe should prepare and send up the family breakfast. Latershe should tell the housekeeper what is wanted for the day, pre-pare pies, puddings, or ices for luncheon and dinner, see that thekitchen maid has vegetables and that the meat and pudding areattended to for the servants dinner at twelve-thirty. Afterthis dinner she prepares and sends up the family lunch. Afterlunch she sees that all vegetables, game, etc., required for thefamily dinner, are prepared, and makes cake or anything requiredfor afternoon tea. She should always have a list of what is re-quired from the grocer, etc., ready for the housekeeper, shouldsee that the kitchen maid does her work well and is clean, thatthe refrigerator, meat house, etc., are in good order. In fact,she takes entire charge of the kitchen under the housekeeper,and she should personally supervise the cleaning of the kitchenand cooking utensils, ice-boxes, etc. The cook, if cooking only is expected and a kitchen maid is
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RIGHTS AND DUTIES OF SERVANTS 23 kept, is supposed to take entire charge of the family cooking.She prepares and cooks all game such as canvasback and redheadduck, etc., and all entrees. If she is privileged to go out alternate Sundays, she shouldhave everything prepared and ready for the kitchen maid tocook. In smaller establishments the cook is expected to clean thehall and passage, as well as the kitchen, scullery, etc. When themornings dirty work is done, she should carefully wash herhands and visit the larder. Here she should look to everything.See if the hanging meat or game requires cooking. Wipe outand air the bread-box. Clean and scrub the larder at leasttwice a week. Receive her mistresss orders attentively, and ifshe cannot trust her memory, write them on a slate. She shouldexamine 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 thebutcher for a paper of weight. And now a few hints to the cook about kitchen w

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