Mrs. C. S. Peel

What this Chapter is About

Labour and Time-Saving Housekeeping—Ordering in Advance—Cooking Mornings—Labour-Saving Utensils—The Late-Dinner Bogey—Simplified Requirements.

CHAPTER VII

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.

PLATE XXX

SQUARE AND SHALLOW KETTLE, WHICH EXPOSES A LARGE SURFACE TO THE GAS, BOILS QUICKLY AND SAVES MONEY

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:—

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."

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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.

"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."