As
many very well meaning servants are ignorant of the best method
of managing; and by that means cannot, (with the best possible
intention) give satisfaction to their new mistresses, we shall
here give a few instructions, which by their adhering to, will
enable them to do their duty with more ease to themselves, and
to satisfy their employers
Many
of the remarks will not be found altogether undeserving of the
attention of their mistress.
Flour
should be kept in a cool dry room; and the bag being tied, should
be changed from top to bottom every week.
Vegetables
keep best on a stone floor, if the air is excluded.
Meat,
sugar, sweetmeats, candles, dried meats, hams etc., should all
be kept in a cool dry place.
Seeds
of all sorts, for puddings, etc., should be close covered to
preserve them from insects.
Soap,
when first brought in should be cut with a wire, or a piece
of twine, in pieces that form a long square; it should be kept
out of the air for a fortnight, or three weeks; for, if it dries
quick, it will crack, and break when wetted. It should be put
upon a shelf with a small piece between each piece, and suffered
to grow hard gradually. Adopting this mode will save a full
third in the consumption of it.
Soda,
by softening the water, saves a great deal of soap. It must
be melted in a large jug of water, some of it should be poured
into tubs and boilers, and when the lather becomes weak, more
should be added. Soft soap is, if properly used, a saving of
nearly half the quantity; and though something more costly than
hard, is considerably cheaper, by its going much farther.
The
price of starch depends upon that of flour; the best will keep
in a good dry room for years; and when bread is cheap it may
be bought to advantage, and kept covered close for use.
Candles
are best made in cold weather. The prices of candles and soap
rise and fall together; when they are likely to be high-priced
it would be prudent to lay in a stock of both, as they are the
better for keeping. This may be easily ascertained from the
tallow-chandler. There are a few articles that better deserve
attending to laying in, and allowing a proper quantity according
to the size of the family.
Paper,
by keeping, improves in quality; and, if bought by the ream
from large dealers will be much cheaper than purchased by the
quire. The surprising increase of the price of this article
may be accounted for by additional duties, and a larger consumption
besides the monopoly of rags: of the latter it is said there
is a great scarcity. This might perhaps in some measure be obviated,
if an order were given to the servants of every family to keep
a bag to put all the waste bits and cuttings into.
Every
article should be kept in its proper place, by which much waste
may be avoided.
The
custom of cutting bread in the room has been much adopted lately;
by which means much waste may be guarded against. It should
be kept in earthen pans and covers, and it should not be cut
till at least a day old.
The
best method of preserving blankets from moths is to fold them
up, and lay them between feather beds and mattresses that are
in use; they should be sometimes shaken. When soiled, they should
be washed, not scoured.
When
herbs are ordered, use basil, savory, and knotted marjoram,
or London thyme; they must be used with care, as they are very
powerful.
Pears
should be tied by the stalks; and the straw that apples are
laid on should be quite dry. Some of the lemons and oranges
used for juice, should first be pared to preserve the peel dry;
some should be halved, and when squeezed, the pulp cut out,
and the outsides dried for grating. If for boiling in any liquid,
the first way is best. When these fruits are cheap, a proper
quantity should be bought, and prepared as above directed.
Bacon,
when it has been salted about a fortnight, should be put into
a box about the size of the pieces to be preserved, on a good
bedding of hay, and each piece wrapped round with hay, and a
layer of hay put between every two flitches or pieces. The box
must be closed to keep out the rats, etc. It will thus keep
good as at first, without the possibility of getting rusty,
for more than a twelvemonth. It must be kept in a dry place.
When
the whites of eggs are used for jellies or other purposes, puddings,
custards, etc., they should be made to employ the yolks also.
Should
you not want them for several hours, beat them up with a little
water, and put them in a cool place, otherwise they will be
hardened and useless. it is a mistake to suppose that the whites
make cakes and puddings heavy; on the contrary, if beaten long
and separately, the contribute greatly to give lightness, are
a great advantage to paste, and make a pretty dish beaten with
fruit, to set in cream, etc.
If
chocolate, coffee, jelly, gruel, bark, etc., be suffered to
boil over, the strength is lost.
The
cook should be encouraged to be careful of coal and cinders;
for the latter there is a new contrivance to sift, without dispersing
the dust of the ashes, by means of a covered tin bucket. Small
coal wetted makes the strongest fire for the back, but it must
not be stirred till it cakes. Cinders wetted give great heat,
and are better than coals for furnaces, ironing-stoves, and
ovens.
Great
care should be taken of jelly-bags, tapes for collarings, etc.
which, if not well-scalded and kept dry, give an unpleasant
flavour the next time they are used.
If
copper utensils are used in the kitchen, great care should be
taken not to let the tin be rubbed off; and to have them fresh
tinned when the first defect appears, and never to put by any
gravy, soup, etc. in them, or in any metal utensil; stone and
earthen vessels are best for those purposes, as likewise plenty
of common dishes should be provided, that the table set may
be used to put by cold meat on.
Tin
vessels, if kept damp, soon rust which causes holes. Fenders,
tin linings of flower pots, etc. should be painted every year
or two.
Vegetables
soon sour, and corrode metals and glazed red ware, by which
a strong poison is produced. Vinegar does the same by its acidity,
the glazing being of lead or arsenic.
To
cool liquor in hot weather, dip a cloth in cold water, and wrap
it two or three times around the bottle: then place it in the
sun. Repeat the process twice.
The
advantage to be derived by the foregoing remarks, must be obvious
to every one.
