The complete servant: Being a practical guide to the peculiar duties and business of all descriptions of servants, from the housekeeper to the servant of all-work, and from the land steward to the foot-boy. With useful receipts and tablesAdams, Samuel, servant
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The complete servant: Being a practical guide to the peculiar duties and business of all descriptions of servants, from the housekeeper to the servant of all-work, and from the land steward to the foot-boy. With useful receipts and tables
Adams, Samuel, servant
Home economics; Household employees
Besides being a good market-woman, the housekeeper ought to be ready at
figures, and to understand the nature of common accounts, as it will
generally be her business to keep the detailed accounts of the family,
to examine the tradesmen’s bills by the checks, to pay them, and pay
for all miscellaneous articles as they are brought in, for which
vouchers must be given, to be produced when the account is settled;
and to avoid the possibility of mistake, this should be done weekly,
or at short and stated periods; for this purpose, a book must be kept,
in which entry should immediately be made, of all monies paid, and in
the evening, the book should be cast up, and compared with the cash
in hand, by which means, any omission that might have taken place in
the course of the day may easily be recollected and set right, and the
account will be ready for inspection when called for.
The elegant and tasteful arrangement of the table is a very essential
object in every Establishment; and when that department devolves on
the housekeeper, will require her very serious consideration; as
much of the credit and respectability of the family will depend on
her.—Economy, taste, and tact must necessarily be displayed, and its
execution involves much judgment, great attention, and unceasing
assiduity. In order to have a table well served, and tastefully
arranged, the skill and ingenuity of the cook, as well as the
housekeeper, will be required—of the cook to dress it according to the
_fashion_, and of the housekeeper, afterwards, to see that it be dished
and served up according to the present _costume_.[8]
The etiquette of the table being arranged by the _bill of fare_,
previously made out, and the dishes laid in order below stairs; it is
the province of the housekeeper, when dinner is served up, to see that
the butler has placed them properly on the table above; this requires a
quick glance of the eye, and a correct taste to measure distances,—and
to see that the dishes accord with each other, and thereby form a
pleasing, inviting, and well-grouped picture.[9]
Public-domain text, read in full here on John Shaqi.
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