Page:Mrs Beeton's Book of Household Management.djvu/63

Rh sauces must be ready with the dishes they are to accompany, and the smallest oversight must be avoided in their preparation. It is a good plan when a dinner of many courses has to be prepared, to write out, and hang in a conspicuous place, two lists of the day's dishes, one of the order in which they must be served, with every accessory complete, that nothing may be forgotten, and one of the order in which each should be cooked, that nothing may be over or underdone. When the dinner hour has arrived it is the duty of the cook to dish up such dishes as may, without injury, stand for some time covered on the hot plate or in the hot closet; but such as are of a more important or delicate kind must be delayed until the order "to serve" is given. Then comes haste; but there must be no hurry—all must work with method. The cook takes charge of the fish, soups and poultry; and the kitchen-maid of the vegetables, sauces and gravies. These she puts into proper dishes, while the scullery-maid waits on and assists the cook. Every dish must be timed so as to prevent its getting cold, whilst great care should be taken that no more time is lost between the courses than is absolutely necessary, for good serving, hot plates, gravy and sauces that have not been allowed to get cold and greasy, are vital factors in providing a good dinner. When the dinner has been served, the most important item in the daily work of the cook is at an end. She must, however, every night and morning, look to the contents of her larder, taking care to keep everything sweet and clean, so that no disagreeable smells may arise from the neglect of this precaution. These are the principal duties of a cook in a big establishment. In many smaller households the cook engages to perform the whole work of the kitchen, and, in some places, a portion of the housework also.

Duties of the Kitchen-Maid.—Whilst the cook is engaged with her morning duties, the kitchen- or scullery-maid is also occupied with hers. Her first duty, after the fire is lighted, is to sweep and clean the kitchen and the various offices belonging to it. This she does every morning, besides cleaning the stone steps at the entrance of the house, the halls, the passages, and the stairs, if any, which lead to the kitchen. Her general duties, besides these, are to wash and scour all these places twice a week, with the table, shelves, and cupboards. She has also to attend to the nursery and servants' hall dinners while cooking, to prepare all fish, poultry, and vegetables, trim meat joints and cutlets, and do all such duties as may be assigned to her by the cook.

The duties of the kitchen- or scullery-maid, in short, are to assist the cook in everything in which she may require aid; to keep the scullery and all kitchen utensils clean. The duties of a kitchen-maid and scullery-maid are almost identical, and the only reason that exists for retaining the two names is that in large establishments, where two kitchen-maids are kept, it is useful to distinguish them as kitchen-and scullery-maid, the former doing the more important, and the latter the coarser, work of the kitchen.